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The Cookstr Weekly: Apple Season

October 13, 2011

Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

Apple Fried Pie by Lisa Fain

While apples are eaten year round, their seasonality in the fall means that the apples you buy in October and November are more likely to be locally grown and at their peak. There are over 7,500 varieties of apples, spanning a range of characteristics – sweetness, tartness, texture, crunch, and color. “Dessert apples” are ideal
to eat raw, while “cooking apples” are usually tarter and firmer-fleshed. Modern popular taste in apples runs towards the sweeter end of the apple spectrum. This recipe for Apple Fried Pie by Lisa Fain turns crisp Granny Smith apples into empanada-like hand pies sprinkled with powdered sugar and cinnamon for a fall treat. However you like your apples, here are recipes for appetizers, mains and desserts that are perfect for seasonal menus.

More Apple Recipes from Cookstr 

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 Corn Bread-Sausage Stuffing with Apples  

by Julee Rosso and Sheila Lukins 

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 Butternut Apple Soup with Swiss Cheese by Judith Finlayson

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Senegalese Soup by Linda Zimmerman       

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 Shaved Fennel, Green Apple and Pecorino Romano Salad  

by Alfred Portale 

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 Chicken-Wrapped Apple Sausage by Cheryl and Bill Jamison

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Flank Steaks Stuffed with Apple, Feta and Almonds  

by Stephanie O’Dea

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 Cheddar Cheese and Apple with Watercress by Robert W. Surles  

  ——–

Pork Chops with Caramelized Apples by Rachel Allen

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Shaker Applesauce by Sheila Lukins

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Alsatian Apple Tart by Frank Mentesana and Jerome Audureau

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Apple Cake by Christopher Idone  

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$15 Lot18 Credit Towards Gourmet Food & Wine

Lot18 is a great source for premium wines and gourmet foodstuffs, giving members access to some of the finest wines and specialty foods, made available in small quantities at an excellent value. This week, Lot18 Gourmet is presenting Ritual Roasters coffee. Turn a traditional breakfast into a ritual worth savoring with Gina & Pat Neely’s Yeast Doughnuts with Maple Icing.

 Chef’s Tips & Tricks: Creamy Polenta with Mushroom Sauce

 “The traditional Abruzzi way to serve coarse ground polenta is sulla tavola, on a board. The polenta is cooked to a creamy consistency, poured on a board at the center of the table, and then topped with tomato sauce and finished with freshly grated Parmigiano cheese. Everyone digs in and eats until no more is left. Traditionally polenta is cooked in an unlined copper pot called a paiolo, found in every family home. When you want to prepare this dish quickly, use fine cornmeal; it
takes 5 to 10 minutes to cook.”
– Sharon Crayton

 

One Comment leave one →
  1. January 3, 2012 8:31 pm

    To Kara Rota,Editor

    I tried another browser,Google Chrome and all my recipes were there like you said.

    Richard Clark

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