1
TOOLS
AND
TIPS
FOR
EVERYONE
WHO
LOVES
TO
EAT
Gore Values
Apples are at their juicy
best— and lowest price—
now through November.
If you need another reason
to stock up, apples are filled
with vitamins A and G as well
as fiber to keep hunger at bay.
With more than
2,500
variet-
ies grown in the U.S., there’s
an apple for every dish. Visit
usapple.org to learn which
apples are best for eating,
cooking, and baking, as well
as how their flavors compare
to one another.
r
Better tool
An easv-grip
handle and thumb
tab for releasing
the core speed up
prep time when
making applesauce
or pies,
Cuisipro
Apple Cover, $10;
williams-
sonoma.com
\
Apple math
Some recipes
call for apples by
weight* A pound
equals 4 small,
3 medium, or
2 large apples, and
yields 2% cups,
cored and sliced.
1
CORE AND GO
Stir granola into
peanut butter. Spoon
into a cored apple (leave
half an inch intact at the
base). Wrap in plastic and
hit the road.
SALAD SPIN
Try a new twist on
a classic Waldorf
salad by coring and slicing
diffcrcnt-color apples into
rings. Layer the rings over
greens. Drizzle with a
vinaigrette dressing, and
sprinkle with blue cheese
and toasted pecans.
3
EASY HAKE
Granny Smith,
Jonathan, Cortland,
Golden Delicious, Cameo,
and Rome Beauty work well
for baking. To bake, core
and stuff apples with brown
sugar and raisins. Place in
a baking dish and bake at
3SO°F for 40 minutes.
S W E E T SLICE
Thin apple slices
add a bit of crisp
sweetness to sandwiches.
Core and thinly slice an
apple; layer on bread with
ham and cheddar. Toast the
sandwich in a skillet as you
would a grilled cheese.
2 3 2
BETTER HOMES AND HARDENS
OCTOBER
2 0 1 0
BHO.HOM
PHOTOS: flLAINE MOATS; FOOD STYLING! GREG LUNA
