Apple Cookbook

Apple Cookbook by Olwen Woodier Read Free Book Online

Book: Apple Cookbook by Olwen Woodier Read Free Book Online
Authors: Olwen Woodier
peel — and add it to the syrup. Remove the syrup from the heat.
    4 . Cut the orange in half and squeeze the juice into the syrup.
    5 . Hull the strawberries, and slice them in half. Place them in a punch bowl.
    6 . Halve the grapes, and add them to the bowl.
    7 . Core and thinly slice the apple, and add it to the bowl.
    8 . Thinly slice the lime, and add it to the bowl.
    9 . Strain the syrup over the fruit.
    10 . Pour the apple juice and club soda over the fruit; stir and serve in glasses.
    Yield: 4–6 servings

Apple Eggnog
    To avoid the possible problem of salmonella, it’s wise to avoid using raw eggs. The easiest way to do this is to use a pasteurized egg product
.
    ½ cup pasteurized egg product (equivalent to 4 whole eggs)
    ½ cup sugar
    1 cup brandy
    1/3 cup rum
    2 cups apple juice or cider
    3 cups heavy cream
    ½ teaspoon ground nutmeg
    1 . Place the egg product in a large punch bowl and beat until frothy.
    2 . Add the sugar and beat until combined and frothy.
    3 . Beat in the brandy and rum, a little at a time, then the apple juice.
    4 . Continue beating and add 1 cup of the cream. Beat several minutes until the mixture thickens somewhat.
    5 . In a medium-sized bowl, beat the remaining 2 cups of heavy cream until almost stiff. Stir into the brandy and cream mixture.
    6 . Sprinkle the nutmeg over the top. Serve at once.
    Yield: Approximately 18 servings

Wassail
    An old Twelfth Night tradition, this medieval drink of wassail (from the Anglo-Saxon
Wes hal,
or “Be in good health,” a salutation offered when presenting a cup of wine to a guest) or “lamb’s wool,” as it is also known, is still served in some English homes around Christmas. Some serve it with a spoon for eating the baked apple that flavors the beverage
.
    4 large apples (McIntosh)
    ¼ cup plus 2 tablespoons brown sugar
    ¼ cup apple juice or cider
    3 bottles (12 ounces each) ale
    1 cup sherry
    1 cinnamon stick
    ½ teaspoon ground ginger
    ½ teaspoon ground nutmeg zest of 1 lemon
    1 . Preheat oven to 350°F.
    2 . Slit the skins of the apples horizontally about halfway down. Place in a greased baking dish and sprinkle with ¼ cup of the brown sugar and the apple juice. Bake, basting frequently for about 40 minutes, until apples are soft; remove from oven.
    3 . Pour the ale and sherry into a saucepan; add the 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, and lemon zest; simmer for 5 minutes. Add the baked apples, stir thoroughly, and serve hot.
    Yield: 4 servings
    OPEN-FACE APPLE SANDWICHES
    Forget the bread, crackers, and cookies — substitute apple rings instead. Topped with a variety of spreads, cheeses, and meats, they provide a welcome change on the hors d’oeuvre platter. They are particularly successful with children and health-conscious adults. Topping ideas are on the opposite page.
    Wash and core the apples and cut into ¼-inch to ½-inch slices. Use Ginger Gold or Cameo apples, which are naturally slow to brown. Sprinkle the slices with lemon juice or drop them into a bowl of cold water with 2 tablespoons of lemon juice. Remove them; pat dry with paper towels.

Party Apple Punch
    Pineapples have long been a symbol of hospitality, and they blend beautifully with apples in this refreshing punch
.
    1 small pineapple or 2 cans (8 ounces each) unsweetened pineapple chunks or rings
    2 apples (Red Delicious)
    3 cups sparkling cider or sparkling white wine
    2 cups apple juice
    1 cup pineapple juice
    ½ cup brandy, applejack, or vodka
    1 . Cut the pineapple into ½-inch rings. Core, slice off the brown peel, and remove the eyes. Roughly chop the fruit and place it in a large pan. If you are using canned pineapple, drain the juice, reserving 1 cup for step 2.
    2 . Core the apples and cut them into ¼-inch slices. Add them to the pan along with the sparkling cider, apple juice, and pineapple juice.
    3 . Heat for 5 to 10 minutes, until steaming.
    4 . Remove the pan from the heat, and stir in the liquor.
    5 . Cool the mixture slightly, and

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