Juicy fruit: apples: the core of the matter - horticulturist Tom Burford - cooking with apples; recipes - Interview

Vegetarian Times, Oct, 2003 by Alexandra Greeley

1. Heat oil in large skillet over medium heat, and stir in turmeric and curry powder. Saute 2 to 3 minutes. Stir in onions and ginger, and cook 5 minutes more.

2. Pour 1/4 cup apple juice into small bowl, and whisk in cornstarch. Pour mixture and apple juice into skillet, and add "chicken" strips, mushrooms and apple. Cook until mixture thickens slightly, 7 to 10 minutes.

3. To serve, remove from heat, and spoon over rice. Sprinkle with peanuts as garnish.

PER SERVING: 310 CAL; 14G PROT; 18G TOTAL FAT (2G SAT. FAT); 30G CARB; 0MG CHOL; 240MG SOD; 7G FIBER; 14G SUGARS

Apple-Pecan Tea Loaf

SERVES 8

Borrowing a technique from the Shakers, you can line the bread pan with scented geranium leaves--preferably the apple-scented variety--to underscore the apple flavors in this luscious bread--and discard them before eating.

3 Tbs. margarine or unsalted butter, at room temperature 1 cup plus 6Tbs. granulated sugar 2 large eggs 1 tsp. lemon extract 1 Tbs. grated lemon zest 1 1/2 cups all-purpose flour 1 1/2 tsp. baking powder 1 tsp. salt 1/2 apple, cored and diced 1/2 cup plus 1 Tbs. apple juice 1/2 cup pecan pieces

1. Preheat oven to 350F Grease and flour 9-inch loaf pan, and set aside.

2. Beat margarine and 1 cup sugar until well combined. Add eggs, lemon extract and lemon zest, and beat until very thick and creamy.

3. Sift together dry ingredients, and add alternately with apple pieces and 1/2 cup apple juice, continuing until all ingredients are used up. Spoon batter into loaf pan, and sprinkle top with pecans.

4. Bake 45 to 50 minutes, or until top is golden and center is firm. Remove from oven, and allow to cool in pan 2 or 3 minutes. Remove from pan, and cool on rack.

5. Meanwhile. combine 1 tablespoon apple juice and 6 tablespoons sugar, and after 10 minutes, drizzle over top of loaf. Cool completely before slicing.

PER SERVING: 270 CAL; 4G PROT; 9G TOTAL FAT (1.5G SAT. FAT); 46G CARB; 40MG CHOL; 360MG SOD: 1G FIBER; 30G SUGARS

Apple-Chard Quiche

SERVES 6

Pairing cheese with apples becomes a gas-tronomic pleasure, and adding ruby chard simply embellishes the combination and amplifies the texture of this homey quiche.

1 Tbs. olive oil 1 Tbs. unsalted butter 1 large Vidalia or other onion, thinly sliced 1 cup (4 oz.) shredded ruby Swiss chard 1 cup (about 2 oz.) thinly sliced mushrooms Salt and freshly ground black pepper to taste 1/2 cup chopped apple 2 Tbs. all-purpose flour 1/2 tsp. ground nutmeg 2 large eggs 1 cup shredded Jarlsberg cheese 1/2 cup skim milk 1 9-inch deep-dish pie crust, unbaked

1. Preheat oven to 375F.

2. Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and saute onions until caramelized, about 15 minutes.

3. Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.

4. Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.