![]() Richards /AFP/Getty Images)īraeburn: This sweet, slightly spicy apple works well eaten raw or used in baked goods.Ĭortland: These apples come from New York and are more than 100 years old. Here’s a brief rundown of a few of my favorite apple varieties: Summer McIntosh apples are seen for sale at a local farmer's market in Oakton, Virginia, on Aug. And, of course, the texture of apples varies from firm to soft and everything in between.įor a more complete picture of apple varieties and history, as well as a great collection of recipes, I highly recommend Amy Traverso’s book, "The Apple Lover’s Cookbook" (W.W. ![]() Apples can range from sweet and sour flavors, honey overtones, spicy undertones and more. When cooking with apples, it’s important to know which varieties hold up to heat and won’t turn to mush, and which are best enjoyed raw in salads or for eating out of hand. Heirlooms are worth seeking out at orchards and farmers markets. Turns out there are more than 2,500 varieties of apples grown in the U.S., not to mention the countless number of heirlooms - or antique apples - that grow in smaller numbers on orchards dotted across the country. Rich in antioxidants, vitamin C, potassium, and fiber, apples are considered one of the healthiest foods you can eat.Īnd there are so many to choose from. But then I remember that, of course, autumn means the arrival of apples, and when they’re in season they are every bit as great - if not better - than any other fruit.Īpples also happen to be good for you. I make peach jam and chutney, pickled plums, bake pies, freeze summer berries and do everything possible to try to hold onto the sweetness of the season. I’m always a bit sad when the fruit of summer fades. breakfast sandwich) with apple cider-maple syrup mayonnaise. A good introduction to the regional foods of New England.Sauteed apple, bacon, lettuce and fried egg breakfast sandwich (A.B.L.E. The measurements section includes vegetables and fruits which translate pounds into cups. Recipes for homemade soda and graham crackers are included for those who are purists. New to me recipes include Almond Soup, Cheese Woodchuck, Grape Catsup, and One-Week Ginger Beer. I especially liked the vintage linens that were used in many photographs. The sections range from Appetizers to Beverages and the recipes are lavishly illustrated. ![]() The measurements section includes vegetables and fruits which This cookbook from Yankee Magazine shares vintage New England recipes with the modern cook. ![]() This cookbook from Yankee Magazine shares vintage New England recipes with the modern cook. Yankee food editor Amy Traverso is also the author of Th e Apple Lover’s Cookbook.more Yankee Magazine has covered the New England scene for decades. No book better captures the essential recipes of classic New England than Yankee’s Lost and Vintage Recipes. No publication better captures the essence of New England than Yankee Magazine. To enhance the fun, retro sidebars feature excerpts from the magazine dating back to the 1930s, and you’ll find the stories and histories behind many of the recipes as well. Starters and soups, sides and meats and fish, breads and desserts, and more have been retested and updated for today’s cooks and today’s palates. Now Yankee Magazine rediscovers and updates their most delectable classic recipes, like Chicken and Dumplings, Roquefort Biscuits, Red Flannel Hash, Corn Pudding, and Snow Cake, for today’s home cooks who appreciate a great heirloom when they see one. Starters and soups, sides and meats and fish, brea New Englanders know their heirlooms-clocks, quilts, vegetables,and more. New Englanders know their heirlooms-clocks, quilts, vegetables,and more.
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