The Cincinnati Enquirer from Cincinnati, Ohio on September 25, 1991 · Page 25
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The Cincinnati Enquirer from Cincinnati, Ohio · Page 25

Cincinnati, Ohio
Issue Date:
Wednesday, September 25, 1991
Page 25
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Wednesday, September 25, 1991 THE CINCINNATI ENQUIRER FoodC-3 Fresh-pi les juice up bushels of main dishes eked app Rides in the countryside to savor the fresh fall air and colorful leaves are best capped off with Mother Nature's harvest treat: locally grown apples and fresh-pressed cider from produce stands. These are apples at their best: eaten out of hand, skin and all . . . or pure, unfiltered juice. With their overflowing cornucopia of freshly harvested fare, roadside stands bring on a kind of hypnotic euphoria that induces visitors to really stock up. Once you get back to your mini-kitchen and reality you wonder what on earth you'll do with bushels of fruit and gallons of juice. Here's our solution: use them as cooking ingredients in healthy main courses, not rich pastries and pies. Note: Red-skinned apples lose their red color in cooking while yellow-skinned Golden Delicious with cooking spray. Brown chicken cutlets on both sides. Remove cutlets from skillet and set aside. Stir in sliced onion, then broth and cider. Cook 3 minutes. Spread apple slices in skillet; arrange chicken cutlets on top. Simmer uncovered just until apple slices and chicken are heated through. Sprinkle with cinnamon. Garnish with parsley before serving. Makes 6 servings, 195 calories each. PORK, SAUERKRAUT AND APPLES 1 pound fat-trimmed boneless pork cubes, cut from leg 1 cup sliced onion 1 cup unfiltered apple cider 3 cups rinsed and drained sauerkraut 2 unpared apples, shredded 2 teaspoons caraway seeds Spray a non-stick pot with cooking spray. Add pork cubes and brown over medium heat. Turn to brown evenly. Stir in onion. Cook 1 minute, then stir in cider. Add drained sauerkraut, shredded apples and caraway seeds. Cover and simmer until pork is tender, about 50 minutes. Makes 6 servings, 255 calories each. MICROWAVE QUICK CURRY WITH CIDER BROWN RICE For the rice: 1 cup quick brown rice 1 cup unfiltered apple cider salt and pepper or lemon pepper to taste For the curry: 2 cups diced cooked turkey (or other lean, cooked meat or poultry) 2 unpared apples, diced Vi cup chopped onion 4 ribs celery, chopped Va cup plain low-fat yogurt 2 tablespoons each: light mayonnaise, raisins, chopped cilantro (or parsley) leaves 2 teaspoon curry powder 4 tablespoons chopped dry-roasted cashews Combine the rice ingredients in a microwave safe covered dish. Microwave on high 6 minutes while you prepare the ingredients for the curry. Remove the rice from the microwave and set it aside, tightly covered. To prepare the curry, stir ingredients together, except cashews. Spoon into a microwave-safe dish. Cover and microwave on lower setting until completely heated through. Remove from microwave. To serve: Fluff the rice with a fork and spoon on the curry; garnish with cashews. Makes 4 servings, 375 calories each. Barbara Gibbons is a syndicated columnist and cookbook author. r36Po"rteait7jui$l Apples aren't just for dessert these days This Special Reg. $24.95 Includes 18 Mini-Prints Right now you get this entire 36 Portrait Special -- one 10x13, two 8x1 0s, three 5x7s, 12 wallets and 18 Mini-Prints -all for just $14.95. " K - t .-X. Hurry, offer expires tor your convenience - call We go the extra smile for you. Eastgate Shopping Center (513)752-4678 $2 sitting fee per person. Your choice of hand pain ted brown master, spring summer, fall or winter twekeroundv Poses our selection. White, blue, black, Christmas or other special backgrounds not available tor this promotional package. Present coupon at time of sittinc. May not be used with any Lrck.igepersubjt,ct.CashvaIuel2lk. I m mm m m m m mm other special offer. Limit one promotional refrigerate 1 to 4 hours. Spray a non-stick skillet with cooking spray. Brown chops on both sides. Add reserved marinade. Cover and simmer over low heat until chops are tender. Remove cover and simmer until most liquid has evaporated. Add apple slices, coating them with pan liquid; cook over low heat until heated through. Makes 4 servings, 285 calories each. APPLE HARVEST CHICKEN CUTLETS 6 chicken cutlets (3 boned, skinned breasts, split) 1 onion, sliced 1 cup condensed chicken broth, fat-skimmed Vi cup unfiltered apple cider 3 unpared apples, cored and sliced 14 quarter teaspoon ground cinnamon Minced parsley Spray a large non-stick skillet choice for hot apple pudding, are the apples were cooked and stir to remove any particles in the skillet. Pour over the pork. Garnish with fresh apple slices coated with the lemon juice and sprigs of parsley or watercress. Makes 4 servings. Note: Hard cider was used in the original recipe, but fresh nonalcoholic cider may also be used with good results. HOT APPLE PUDDING WITH ORANGE SAUCE 4 large Golden Delicious apples (or other cooking apples), peeled, cored and sliced into thin slices Vi cup water Va cup honey 4 whole cloves 4 tablespoons butter Va cup flour 2 cups milk, heated Vi cup sugar 2 eggs, separated Orange sauce: 2 egg yolks 12 cup light brown sugar 1 teaspoon grated orange rind 3 tablespoons freshly squeezed orange juice Place apples in a non-aluminum, heavy saucepan. Pour over the water and add honey and cloves. Simmer over gentle heat just until apples are fork tender. Remove TH HOT DIVIDE PLASTIC STCE 1H AND - .,- Crisp and juicy, sweet and tart, and nutritious, too. An unadorned apple has been called the perfect snack, but from a cook's perspective it is also a superb ingredient for a wide range of delicious dishes. When most of us think about cooking with apples, desserts probably first come to mind, but there are many savory dishes that become much more interesting with the addition of this popular fall fruit. Today's pork and apple dish is an elegant flavor combination reminiscent of the wonderful meat and apple specialties from the Normandy region of France. Even though we say "as American as apple pie," many of our traditional apple desserts stem from our forefathers in the British Isles. The apple dessert I offer you today originated in Wales where puddings are always favorites and are often flavored with honey. This yummy apple dessert fits perfectly into the comfort food category and is an ideal warm ending for a cold evening supper. Versatile varieties Each year there seems to be an increasing number of eating and cooking apple varieties. And, of course, some are interchangeable. The Golden Delicious, my first choice for hot apple pudding, is a good example of such a versatile apple. They are also especially good early in the season since they don't hold their crispness as long as some other apples. A red-skinned apple, such as a sweet-tart Rome or Jonathan, would be my preference for the pork dish and the raw slices used for garnish also add nice color to this savory dish. Enjoy! FILLET OF PORK WITH CARAMELIZED APPLES 1Vi pounds (approximately) pork tenderloin 3 tablespoons olive oil Vi teaspoon dried rosemary Salt and freshly ground pepper 1 large yellow onion, thinly sliced Vi cup apple cider (see note) For apples: 2 large red-skinned cooking apples, cored and sliced 2 tablespoons butter 1 tablespoon sugar Va cup cider Garnish: 1 red skinned cooking apple, cored and sliced Juice of a lemon Parsley or watercress sprigs Trim tenderloin of all fat and skin. Cut, across the grain, into V-inch slices. Place sliced pork 'v'l .iV. .IN especially crisp early in the season. cloves and spoon apples with a slotted spoon into a buttered 9-inch baking dish. In a saucepan, melt 4 tablespoons butter and stir in flour. Stir for 2 minutes, without browning. Whisk in heated milk and whisk until mixture thickens. Whisk in sugar and slightly beaten egg yolks. Whisk 2-3 minutes longer over gentle heat or until sugar is dissolved. Remove from heat. Beat egg whites until stiff, but not dry. Fold into yolk mixture. Pour over the apples and place in a preheated 375 oven. Bake for 40-45 minutes or until puffed and golden brown. Make orange sauce while pudding is baking: Beat yolks and sugar together in a mixer until very thick and pale yellow. Place in a double boiler and whisk in orange juice and peel. Whisk until mixture is slightly thickened and very frothy. Serve pudding warm with warm sauce. Makes 4-6 servings. Marilyn Harris is a cooking teacher, cookbook author and the host of Cooking With Marilyn, which airs Monday through Friday at 11 a.m. on WCKY-AM (1530 kHz). 1 . i i It Barbara Gibbons Slim ! gourmet apples keep their hue. LEAN PORK CHOPS WITH APPLES & CIDER 4 lean center cut pork chops, completely fat trimmed Vi cup unfiltered apple cider 1 clove garlic, minced 3 or 4 fresh (or Vi teaspoon ground) sage leaves 2 unpared Golden Delicious apples, cored and sliced Lemon pepper to taste Put pork chops in a plastic bag with cider, garlic and sage. Put bag in a bowl to catch any drips, then Golden Delicious apples, a good Marilyn Harris Elegant f iff uui easy between two slices of waxed paper and flatten. - Heat oil in a large skillet. Brown pork on both sides, turning once. Remove to a side dish. Season with rosemary, salt and pepper. Pour off all but 1 tablespoon of the fat in the pan. Add onion and saute, stirring, until tender and golden in color. Pour in cider and raise heat to high to reduce all but 2-3 tablespoons of the liquid. Return pork to pan and spoon over the sauce and onions, just long enough to heat though. Heat butter for apples in a separate skillet until it sizzles. Add apple slices, stirring to coat with butter. Sprinkle in sugar and stir or toss in the pan over heat until they are golden brown and coated with melted sugar. Arrange pork on a plate and spoon over the cooked apples. Bring remaining cider to a boil in the skillet where Mills Inc. FRUIT-FILLED MUFFINS Vi cup milk 1 tablespoon vegetable oil 1 egg or equivalent egg substitute 2 cups baking mix, such as Bisqulck 2 tablespoons sugar Va cup fruit preserves, any flavor Vi cup powdered sugar 1 lLiti.ji.Jf : A I . .,.::-.x...-. 1 A'V',' ADD 'v'NjfJv''' YHFM STIR. fnj :mjm 1&L. 1 .". Ill i lil cO I V."! I I 4lL CD i .ill i ; ui ur - : X. 1 I I II 1 1 till I Icelandic Haddock Fillet Skinless & Boneless, 5 Lb. Box $3.99lb. Artie Whiting Fillets Skinless & Boneless, Random Wt 19lb. Breaded Cod Fillets Viking Pier 17, 4 oz. portions, 5 Lb. Box 3.19lb. Capt. Morgan Shrimp P & D IQF 36-40 Ct, 3 Lb. Bag 6.99lb. Chicken Cordon Bleu or Kiev 6 - 5 oz. Portions, 30 oz $8.99ea. Tony's Sausage Pizzas 10591. Appointments available today. " & "rf'" tttf 5 b O-VVi Primavera EA MA '9.89 FA. d 9 $4.79 EA. Can Case b Al vanelws regular and Diet Pepsi, Mountam Dew. Slice Dad's Product's, Dr. Pepper, Dfft Or, Pepper, Catfeme Free Pepsi 24 Pack . . . .'5.49 12 Pack ... .'2.89 2 l iter 99 $279 Del 74Jp.RCIM Rite ON SOFT DRINKS ri V) 5 Lbs Stouffer's Chicken 76 07. Pineapple Chunks IQF 40 oz 3.89ea. Winter, Italian or California Mix Frozen Vegetables, 2 Lb 1.79ea. Eli's Cheese Cake Reg. or Chocolate Chip, 56 oz 9-99ea. 10 x 10 Bevnaps iooo ct $2.49ea. Folgers Special Roast Coffee The Magic Whisk 5U&AH TO fAbft , IMfO APPLF RU'ffER. tWO SEVERAL CLEAN Dty CONTAINERS. MOST OF THE APPLE &0fTE.fs CINNAMON, "A Drtiivin ciftvce, L I CLOCKED on APPLE bVJTTE-Pv J FILL A CROCK POT VJlfH SLICtD PEE-LE.D APPLES. COVER. AND COOK ON MEDIUM HEftf , fOK ZH HR5. I itV ,1 -D(M lkll fJlf.CD THE- fRECiER, REFRlGERAfE owuw unioi-i. UvJ iJfl rwr 4rvrA I REST". mtm w? ; wm ..tiv,-. I IUIII IV ON 39 oz. Al niwlm ol COKE, Coca nit Classic, dl Coka, Cherry Cot!. Spnte, MmuU Maid ( Caflgina f m Classic, Mellow yelk) and Srtweops Ginget Ale. 24 Pack . . . .'5.49 12 Pack ... .'2.89 2 Liar 99 20 Reenter 1 Ml NO LIMIT HOURS: Xon.-Fri.l-8 Sat.l-S Sun. 1-3 '"isi- . mi m.'. asm w . wmtt. -rem . j! mm BBllliStolliS OATMEAL) cups. Drop one level teaspoon fruit preserves onto center of batter in each cup. Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. Drizzle with glaze. Make glaze by stirring the powdered sugar with 3 to 4 teaspoons water in small bowl until smooth. Fruit-filled muffins make quick, portable breakfast BY SIIERRIE CLINTON The Baltimore Sun Start the morning off with a take-along breakfast. These luscious muffins are simple to make and have a surprise inside: a touch of sweet fruit preserves. Be sure to drizzle the muffins with glaze before they cool. This recipe (is from General Heat oven to 400. Grease bottoms only of 12 medium muffin cups, 2V2 by 1 Vi inches, or line with paper baking cups. Stir milk, oil and egg in medium bowl until blended. Stir in remaining ingredients except fruit preserves and powdered sugar just until moistened. fDivide batter evenly among

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