printOctober 10, 2008
Fall Apple Fun
Ilene Spector
Special to the Jewish Times
Nothing says autumn like the arrival of fall apples. Sweet to tart, crunchy to crisp, they are the stuff of a wonderful fall menu. I remember a Weight Watchers leader saying, “If you’re not hungry enough to eat an apple, then you’re not hungry.” She was right. Apples are filled with fiber, and delicious to boot.
Serious apple growers are not unlike wine enthusiasts. A good quality crop means good sugar in the apples, like a good wine. Hybrid apples such as Ginger Golds, Jonamacs and Jonagolds can now be seen in many produce bins to satisfy everyone’s favorite texture and flavor. The apple popover recipe makes a great hostess or holiday gift included with a genuine popover pan. Below are dairy and meat recipes for any course in your menu.
ACORN SQUASH STUFFED WITH APPLE COUSCOUS
Ilene Spector is a local free-lance writer who writes a monthly Food Talk column and a twice-monthly cooking column for the BALTIMORE JEWISH TIMES.
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