Author, Madge Baird, takes a page from Johnny Appleseed's playbook in touting the apple as an all-purpose food, nutritious and delicious (no pun on type of apple intended) in savory and sweet dishes.
Here on the Grand Strand there is a year-round supply of multiple varieties in our super markets, thanks to international fruit shipments. In the autumn, because our soil is not as friendly to this fruit as it could be, "local" apples are trucked in from the SC and NC mountain regions. Then heritage varieties join popular standards like red and golden delicious, Fiji and more in markets all around us.
Baird's love for this fruit lets her to see uses for it in every type of dish from salads to desserts.
After advising readers how to select a good apple, how to use apples in cooking(tips ranging from how many pounds of apple one uses in a nine-inch pie, to whether or not to peel apples in a recipe) Baird proceeds to delight us with a variety of sweet and savory uses for this all-American fruit.
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I'm a huge fan of apples in savory dishes. I did not think Baird could surprise me—but she did! I absolutely love her Chicken Quesadilla recipe (see below). There were too many original recipes in the sweets department to make a choice. From applesauce, to apple upside down cake to various cookie options, and of course, her own take on the classic apple pie, Baird shows herself to be a master of this fruit.
This book makes a great gift for someone wanting to up his or her intake of fruit. It would make a great gift along with a basket of fresh apples (mixed varieties) for a favorite teacher, or anyone!
Johnny Appleseed, look out. Madge Baird has deposed you as first person I think of when I think of apples.
Chicken Quesadillas with Apples & Brie
Recipe reprinted from How d'ya like them Apples by Madge Baird with permission of Gibbs-Smith
Makes 4 Servings
2 teaspoons olive oil
1⁄2 cup thinly sliced leek, including white and tender green parts 2 large crisp sweet apples,
cored and thinly sliced
2 teaspoons white balsamic or distilled vinegar
2 teaspoons demerara sugar*
1⁄4 teaspoon salt
11⁄4 cups cubed Brie cheese
11⁄4 cups roasted chicken, cut into small bite-size pieces
4 flour tortillas
Heat oil in large frying pan. Sauté́ leek over medium-high heat for 2 minutes, stirring once. Add apple slices and sauté́ until apple begins to so en (a little brown color adds flavor, but avoid burning). Sprinkle with vinegar, sugar, and salt.
Add cheese and chicken to frying pan. Cook over medium-low heat until cheese is melted and chicken is hot. Mix all ingredients together well and spoon onto center of warm tortillas; fold in half.
*1 teaspoon brown sugar can be substituted.
At A Glance
Title | How d'ya like them Apples (sic on the capitalization)
Author | Madge Baird
Publisher | Gibbs Smith Book
Cost | $16.99