Entries tagged with 'apples'
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[Photographs: Blake Royer] It's astounding these days the number of apples you can find at a market. No longer does the Red Delicious—which I remember as the quintessential lunchroom apple—hold the only place in the supermarket aisle. Pippin, Jonagold, Golden Noble, Winesap, Pink Lady, Schmidtberger Reinette—every name makes my mouth water with anticipation. It used to be you bought a bag of Granny Smith apples when you wanted to bake, and you added enough sugar to counteract their tartness. But now which apples are the best for baking pie? Certainly, not all of them are good for that purpose. There are many great eating apples, whether tart, sweet, mild, or fragrant. But would the same apples I love to...
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"One sip locks in so much apple flavor. It's as if you were drinking the juice from ten apples in one gulp—multiplied by alcohol." Apples need to reach popsicle temperatures before they're fermented for ice cider. [Flickr: rabasz] Ice cider, or cidre de glace as its known in its birth place of Quebec, is kind of a cross between ice wine and hard cider. Like ice wine, the fruit (apples, not grapes, in this case) are left on the vine during chilly winters until they shrivel up. This produces the sweetest nectar possible. The super-concentrated juices are then pressed and fermented to add a little zing. The alcohol content usually ranges between 7% and 13% per volume. Cryomalus ice cider....
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We're not big on frozen pies, but we tried six of them anyhow: Marie Callenders, Sara Lee, Mrs. Smith's, Vermont Mystic, Amy's, and Wholly Wholsome. Did any of them taste like grandma's? Eh, maybe a couple. Others definitely did not. Check out our results.
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The inspiration for this recipe is the favorite after school snack of apple wedges with peanut butter. There's something about the cool, crisp, tart apples paired with the rich, creamy, salty-sweet taste of peanut butter. Why not multiply it by pie?
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Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, we hear from SoCal correspondent Leah Greenstein of SpicySaltySweet. Take us to the market, Leah! Carnival Squash at McGrath Family Farms. [Photographs: Leah Greenstein] I'm tired of tomatoes. There. I said it. After two months straight gorging myself on Early Girls and Purple Cherokees, Green Zebras and Sun Golds, I think I've finally had enough tangy-sweet-tomato-goodness to last me until next summer—or at least until January, when I break into my stash of homemade canned heirloom tomatoes for lasagnas and stews. Fortunately, the Los Angeles farmers' markets (and Southern...
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[Photograph: Blake Royer] Pull out the lederhosen and kazoos for Oktoberfest, the beer-and-wurst-honoring German celebration that starts tomorrow and runs until October 4. Here are some menu-planning ideas, most of which involve some combination of: sausage, kraut, and beer. Baked Apples With Barley-Sausage Pilaf Potato Salad with Vinaigrette Beer Bread Turnip and Potato Gratin Honey-Glazed Turnips Wedges Red Cabbage With Apples and Honey Sausage Stuffed Peppers Mustard-Baked Chicken with a Pretzel Crust Pork Chops with Braised Fennel and Caramelized Onions Pork Chops with Mustard and Sour Cream Sauce Kielbasa with Pierogi and Sauerkraut Sauerkraut and Sausage Paprikash Apple Cobbler with Cheddar Biscuits Black Forest Chocolate Cookies...
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The Williams Sonoma Apple Peeler/Corer ($28) can perform three functions at once--peeling, coring, and slicing. Not many apple-centric tools can say that. But is it really worth spending the money when a handheld peeler and knife work just fine?
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Apples + deep space = danger. Another cute and somewhat twisted comic from Buttersafe....
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I have no scientific evidence to back this up, but I believe snacking on apples makes me hungrier. Reaching for an apple, I'm usually just peckish. Then I crunch, crunch, crunch and BAM. I finish, but in an altered, ravenous state. Something in that fruit stimulates the hypothalamic receptors, and my stomach starts doing hunger somersaults, growling up a storm. It's annoying, and makes me mad at apples, yet I continue to eat them. Fellow Serious Eater Michele backs me up: "Even when I eat a full meal, then have an apple for dessert, I'm hungry again after. It gives me a gnawing feeling in the belly, like it's empty again." Does this make any sense to anyone else?...
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Photograph by static-photo on Flickr "I don't really like apples. Does that make me unpatriotic? Am I a real American?" —Amanda Hesser, on Twitter Make it apple pie, Amanda, and I think we'd have you on the next plane to Gitmo, but plain ol' apples, I sorta hear you. The regular supermarket variety are often flavorless, so why bother? But great heirloom varieties that are in season? Yum. What do you think, serious eaters? Who's pro-apple and who's anti-apple? As evidenced above, I'm taking a centrist stance here....
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