Georgia Magazine - September 2011 - (Page 54)

Savor the possibilities Apple dishes for the fall BY DeBorAh GeerinG W hen there’s a crisp chill in the air, it’s only natural to turn our thoughts to the nation’s most beloved fruit. Autumn wouldn’t be as sweet, after all, without apple pies, apple fritters, applesauce, baked apples and caramel apples. But even as we love it, we underappreciate it. The apple is so much more than pie filling. This versatile and varied fruit is also a wonderful complement to many savory flavors. Think grilledcheese sandwiches, stuffed pork tenderloins, turkey dressing, roasted sweet potatoes … now, think of them with an apple at the core. “Apples pair well in both sweet dishes and savory dishes,” says Amy Traverso, author of “The Apple Lover’s Cookbook,” due out this month from W.W. Norton. “Each apple variety has a range of flavors that you can pair it with.” Once you start thinking beyond the confines of a pie crust, you’ll discover a rich spectrum of savory possibilities. Try adding chopped apple to salads, sandwich spreads, even chicken soup. Although the key to savory success is to just experiment with some of your favorite recipes and whatever Georgia apples you have on hand, you’ll soon discover that different varieties will yield different results. Most of us think of only one kind of strawberry or banana. But Traverso notes that consumers recognize many different varieties of apples—Pink Lady, Fuji, Rome—as well as their individual qualities. “Recipes that are really rich and buttery do well with a tart apple with a little acidity to cut through the fat,” she says. “But 54 there are other savory dishes where you want a sweet apple, like a braised cabbage dish with sausages.” Just as important as the flavor is the texture. If you prefer the apple to hold its shape during cooking, choose a variety that’s dense and firm, such as Golden Delicious or Granny Smith. If you want the apple to break down in a sauce, choose a ten- A spin on the traditional latke, these Potato-Apple Latkes, der variety such as a served warm with a dollop of sour cream, are perfectly paired McIntosh or Gala. with dishes like herb-roasted chicken—or even breakfast. Above all, remember there are no hard-and-fast rules. 1/3 cup all-purpose flour Start with an apple variety you like 2 tablespoons chopped fresh chives and try thinking of it paired with dif- 1/4 teaspoon pepper ferent savory flavors like onion, pork 1 egg or chicken. Now think of herbs and Vegetable oil spices that might enhance that combi- Sour cream, if desired Combine potatoes, apples and nation, such as oregano, sage or curry 1/2 teaspoon salt in a colander. powder. You’re well on your way to creating your own savory apple sen- Let stand 20 minutes, pressing occasionally with back of a spoon until sation. Deborah Geering, a local foods barely moist. Transfer to a bowl and enthusiast, writes, cooks and gardens combine with remaining 1/2 teaspoon salt, onion, flour, chives, pepat her home in Decatur. per and egg. In a large skillet over mediumLatkes, or cakes made of grated high heat, add vegetable oil to a potato, are traditionally served during Hanukkah, but they make a great depth of 1/4 inch. Heat 1/4-inch oil side dish year-round. Try them with over medium-high heat in 10-inch skillet. Drop 1/4-cup scoops of the roasted chicken. potato mixture into oil, flattening each mound slightly. Fry, turning Potato-Apple Latkes once, until crisply brown, 3 to 4 min2 large (2 pounds) baking or Yukon gold utes per side. Drain well on paper potatoes, shredded towels. Serve warm with dollop of 2 large Rome or Gala apples, shredded sour cream, if desired. Makes about 1 teaspoon salt, divided 12 latkes (6 servings). 1/2 cup finely chopped onion More online at www.georgiamagazine.org GEORGIA MAGAZINE DaViD H. nasH / DHnasHPHOTO.cOM http://www.DHNASHPHOTO.COM http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - September 2011

Georgia Magazine - September 2011
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar of Events
Currents
Georgia’s Energy Outlook
A Bountiful Harvest
The Coupon Mom
A Spirit of Cooperation
The 2011 Washington Youth Tour
Georgia’s Higher Learning
Higher education listings
Around Georgia
Ramble around Dahlonega continues
My Georgia
Georgia Gardens
Vince Dooley’s tips on growing hydrangeas, more on artist Steve Penley
Georgia Cooks
Second helping: More apple recipes and fall apple festivals
Snapshot
More Snapshot submissions
Money-saving websites
Gardens plant of the month; Liberty notes
Energy-efficiency tips

Georgia Magazine - September 2011