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Fuji apples, such as those grown by Acampo resident Eli Tavarez, have a longer shelf life if kept in a cool place. (News-Sentinel file photograph)
All about apples
Local food experts provide tips about this versatile fall fruit
As we enter into the fall season, an abundance of apples line the shelves in the grocery stores. Apple farms begin to pop up, and the scent of baked apple pie wafts through the air. This fruit, which boasts many varieties, can be used in a number of ways in addition to the fall tradition of pie. Local food and apple experts share ways to prepare and serve this versatile fruit.
"It can be sweet or savory, salad or stuffing, raw or cooked, and always delicious," said Barbara Spitzer, a News-Sentinel food columnist.
To find out if the apple is a good one, Spitzer said to turn it upside down and put gentle pressure on the bumps on the bottom of the apple. It should feel firm. If it gives, it is most likely mushy, she said.
Searching for the reddest apple in the bunch is a waste of time, she added. "That extra-red apple won't be any better than the ones that look a little pale. It just depends on the weather," she said.
She explained that if the end of the ripening season has cloudy days, the apple will look paler but will taste the same.
Eli Tavarez, a local apple grower, said to be careful when picking out apples and watch out for bruises. It is harder to see the bruise on the red delicious apple because the color is so dark.
"The more color an apple has, the less it's going to show," he said.
Spitzer said not to worry about the soft spots. Just cut out the spot and the rest of the apple should be fine.
She warned that apples oxidize quickly and will turn brown. To keep this from happening, after peeling and slicing the apple, drop the slices into a bowl of cold water that has a couple of tablespoons of lemon juice in it.
Julio Camberos, of Black Tie Gourmet, suggests using some 7-Up or Sprite.
"There is something about the carbonated water. It keeps it from browning," he said.
Tavarez, who grows Gala, Granny Smith and Fuji apples, said he finds the Granny Smith are good for pies but he finds the Gala to be the better choice.
"I'd take a pie made with Galas anytime," he said.
Camberos feels the Fuji apples work the best in salads. They can be tossed with Romaine lettuce, Bleu Cheese dressing and roasted walnuts. They can also be used in Calvados, which is sauteed duck breast and apples with a splash of apple brandy.
The best way to store apples really depends on the variety, said Tavarez. The Fuji has the longest shelf life if it is kept in a cool place. In contrast, the Royal Gala has a short shelf life but will stay longer if kept in the refrigerator, he said.
Grilled apples
2 large, firm applesOlive oil or cooking spray
Cheddar cheese, grated
Salt and pepper to taste
Halve and core the apples, then either brush them with olive oil or spritz them with cooking spray. Dust the halves with salt and pepper, then place cut-side down over direct heat on a hot grill. Cook with the grill covered.
After about 3 to 5 minutes, the apples should have pronounced grill marks on their cut sides. Use tongs to flip the apples and reduce the heat under them to low or indirect. Close the grill and cook until the apples are just tender.
To serve, sprinkle grated cheddar cheese over the apples and offer as a side to pork, chicken or steak.
— Associated Press
Bacon and gorgonzola-stuffed burgers with grilled apples
1 pound lean ground beef2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon salt, plus more to season the apples
1/2 teaspoon ground black pepper, plus more to season the apples
1/2 cup crumbled Gorgonzola cheese
4 slices of crispy cooked bacon, crumbled
1 large cooking apple such as a Rome, cored and cut into 1/2-inch slices
1/2 teaspoon canola oil
4 hamburger buns
1 small red onion, thinly sliced
Preheat a gas grill to medium-high or prepare a charcoal grill.
In a large bowl, combine the ground beef, mustard, Worcestershire, salt and pepper. Mix thoroughly but do not overwork. Shape the mixture into eight 1/2-inch-thick patties. Set aside.
Combine Gorgonzola cheese and bacon, then form the mixture into 4 small patties. Set them on top of four of the beef patties, then set the remaining beef patties on top, pressing the edges firmly together to seal. Set aside.
Brush the apple slices with oil and season with salt and pepper.
Grill the burgers until they register 160 F on an instant read thermometer and there is no pink inside, about 4 minutes per side.
Meanwhile, on a cooler part of the grill, cook the apple slices until browned and tender. Toast the buns on the edge of the grill.
Assemble the burgers, top with the grilled apples and red onion.
Makes four servings.
— Assocated Press
Tart Tartin
6 Granny smith apples, cut into 1/2-inch wedges3 tablesoons unsalted butter
1/3 cup sugar
10x10-inch square puff pastry
Use a nine-inch round skillet and over med heat add all the sugar at once and caramelize sugar on top of the stove. When the sugar reaches and an amber color add the butter and swirl the pan around.
Fill the pan with the apple slices. Place the puff pastry sheet on top of the apples. Be sure to tuck the pastry into the edges of the pan. Bake in a 375 degree oven for 12-15 minutes or until the pastry is golden brown.
When ready to invert, place the pan back on top of a medium flame for about 15 seconds just to loosen the bottom and carefully invert onto a serving platter. Let cool at least 1/2-hour before serving.
Source: Julio Camberos
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