By Olwen Woodier
Apple Cookbook good points one hundred forty recipes, candy and savory, effortless and scrumptious, that includes America's favourite fruit in dishes excellent for each meal. try out Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried chook Salad, Grilled Tuna with Apple Chutney, Cider-Braised fowl, beef Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.
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Extra resources for Apple Cookbook
Reddish brown to mahogany, wrinkled, and broad (ancho means “wide” in Spanish), the ancho is the dried version of the poblano. Sweet and mild-mannered, with a pleasing texture and a rich, woodsy ﬂavor, anchos are popular in Mexican cooking. ARBOL. Skinny, papery, and red-hot, with a slightly grassy ﬂavor, these long, thin Mexican chiles are also known as bird’s beak or rat’s tail chiles. The length of a ﬁnger, chiles de arbol are used fresh, dried, or powdered. Retaining their bright red color when dried, they are also used in making wreaths.
Think of the wattage of the chiles, but also think of the syncopation of the heat with other ﬂavors and its location in your mouth. Experiment with chiles. Combine fresh and dried chiles, or several varieties of dried chiles, or several kinds of fresh chiles. The difference in chiles can be equated to the difference between grapes in a Syrah, a Pinot Noir, or a blend of the two. It’s a musical score: Low notes are provided by roasting or smoking, middle notes come from fresh peppers, and high notes appear with habaneros.
You can also char them under a broiler, though they are harder to keep an eye on and rotate. Transfer them to a bowl and cover with a cloth for 10 to 15 minutes to steam the skins and make peeling easier. The skin will be bitter, so when the chiles have cooled to the touch, peel away the burned skin with your ﬁngers or the tip of a knife. Don’t wash the chiles, or you’ll lose some of the natural oil and ﬂavor. Remove the seeds and membranes if you prefer a milder taste. If you aren’t using them soon, refrigerate for a day or two.