Rural Missouri - August 2022 - 40

by Heather Berry | hberry@ruralmissouri.coop
CHICKEN SALAD
W
ith August's arrival comes a hint of fall and the
fi rst harvest from apple trees. Apples are one of
nature's snacks that are as good alone as they
are in a favorite recipe.
But which apple should you buy? If you want an apple to
eat out of hand, it's a matter of taste. Are you baking? Jonagold
or Granny Smith offer that bit of tartness that reminds
you of the apples Grandma used in her pies when you were
a kid. Packed with vitamin C and a great source of fi ber,
apples are a healthy treat for everyone.
Choose your favorite apple and give some of these tasty
recipes a try.
APPLE TART
(as shown on previous page)
14.1-ounce package of refrigerated pie crusts (you'll only
use one crust)
3 medium Honeycrisp apples, peel left on
Juice of one lemon, about 2 tablespoons
1 1/2 teaspoons cinnamon
1/4 cup plus 3 tablespoons sugar, divided
1/2 cup fl our
1 large egg yolk
1/8 teaspoon salt
3 tablespoons unsalted butter, softened and divided
3 tablespoons apple jelly, melted
Heat oven to 425 degrees. Roll dough to a 12-inch circle;
lightly spray a 9-inch tart pan with nonstick cooking
spray and fi t dough into pan, trimming to fi t. Prick bottom
and sides of crust with a fork; bake in oven until lightly
browned, 8 to 10 minutes. Transfer dish to a wire rack to
cool while preparing fi lling.
Reduce oven temperature to 375 degrees. Core apples
and cut each into four pieces. Slice sections into 1/8-inchthick
slices using a mandoline slicer or a knife. Place apple
slices in a large bowl, and gently toss with lemon juice,
cinnamon and 1/4 cup of the sugar. Let stand 15 minutes.
Meanwhile, beat fl our, egg yolk, salt, 2 tablespoons of
the butter and 2 tablespoons of the sugar with an electric
mixer on medium speed in a bowl until completely smooth;
mixture will be thick. Spread mixture in bottom of prepared
crust.
Drain apple slices and reserve some of the smaller slices
for the center " rose " spiral. Starting at the outer edge,
shingle the apple slices, peeling side up, overlapping each
other, in concentric circles around circumference of crust.
Continue shingling apple slices, working toward center
of crust, until almost fi lled to the center. Wrap the smaller
slices around each other into a tight rose shape; place in
center of tart and fi ll in around the rose with more apple
slices until tart is tightly packed.
Cut remaining 1 tablespoon butter into pieces, and dot
top of tart. Sprinkle with remaining 1 tablespoon sugar.
Bake in hot oven until crust is browned and apples are
just beginning to brown, 40 to 45 minutes. Brush tart with
melted apple jelly and cool.
40 RURAL MISSOURI | AUGUST 2022
4 pounds chicken (bone-in, skin-on thighs and breasts work
well; you'll need about 4 cups cooked, cooled chicken)
2 tablespoons olive oil
Kosher salt and pepper to taste
1 cup red seedless grapes, halved
1 to 2 Honeycrisp apples, seeded and diced
1 cup almonds, sliced
2 stalks celery, fi nely diced
3 scallions, thinly sliced (white and green parts)
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 cup mayonnaise
Juice of 1 lemon
1 tablespoon Dijon mustard
Fresh lettuce, tomato and avocado slices, if desired
Fresh croissants or choice of bread, if desired
Heat oven to 350 degrees. Rub the chicken pieces with
olive oil and sprinkle with salt and pepper to taste.
Bake for 45 to 55 minutes or until internal temperature
of chicken reaches 165 degrees using an instant-read
thermometer.
Remove the chicken from the oven and let cool. Remove
the skin then pull the meat from the bones and chop.
In a large bowl, mix together the chicken, grapes,
apple, almonds, celery, scallions, dill and parsley.
In a medium bowl, mix together the mayonnaise, lemon,
and mustard. Add the mayo/mustard mixture to the
chicken mixture and gently stir until well mixed.
Cover with plastic wrap and refrigerate for at least an
hour.
When ready to serve, place scoops of chicken salad over
a bed of fresh lettuce with sliced tomatoes and avocado, or
serve in a fresh croissant roll.
Rural Missouri - August 2022

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