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Two's company: This year, treat yourself to fresh cranberries
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Seriously simple: chicken-apple sausage, chestnut, dried fruit and nut dressing
A turkey tutorial: Tips for a perfect bird
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Patrick McManamon:
Browns vs. Lions live …
Akron Zips:
Akron trounces Howard to reach .500
Tribe Matters:
Seven players added to Tribe’s 40-man roster
Cleveland Browns:
Robiskie, Harrison inactive
Kent State Sports:
Kent State blown out in second half, loses to Temple 47-13
Cleveland Cavaliers:
Gameblog: Cavs vs. Philadelphia 76ers
Buckeye Blogging:
OSU – Michigan college football rivals meet in Baghdad
Varsity Letters:
Four area football teams play tonight
All Da King's Men:
The Sunday Sanity Challenge
Blog of Mass Destruction:
Will Health Care Reform Pass?
Akron Law Café:
Health Care Financing Reform: (69) The Brookings Institute Study on "Bending the Curve" – Four General Strategies
See Jane Style:
Vintage Chic
Car Chase:
TIME TO GET YOUR COLLECTOR CARS WINTERIZED
Let's Talk Real Estate:
Silverdome Potentially SOLD!
Ohio Travels with Betty:
George is looking for a Thanksgiving buffet in Akron.
Sound Check:
Steely Dan Plays "The Royal Scam" at E.J. Thomas Hall
HRLite House:
A Random Rant on Testing
Akron Gamer:
Nintendo's Mario endures even as games come and go
By Beverly Mills, with Alicia Ross
United Feature Syndicate
Published on Wednesday, Nov 04, 2009
Every autumn, we start falling for apples all over again. After a ritual trek to the farmers' market for the freshest fruit — and after the pies are baked — we start looking for yet another recipe to make the most of this glorious bounty. We keep thinking we'll veer toward experimental gourmet, but usually we end up with our old friends: homey, old-fashioned recipes such as today's Easy Spiced Stewed Apples.
The only secret is to use a combination of tart and sweet apples, but be sure to choose firm varieties so they won't turn to complete mush when cooking. The only ''hard'' part is peeling, coring, and slicing the fruit. After that, throw in a little seasoning, and just stir and simmer your way to a side dish that's sure to please everyone at your table.
As for the apple preparation, Alicia likes to use a rotary-crank tool that peels, cores, and slices all in one action. For more details and our review of this kitchen gadget, please visit our Web site at KitchenScoop.com.
EASY SPICED STEWED APPLES
3 large tart apples, such as Granny Smith
3 large sweet (firm) apples, such as Braeburn
1 tbsp. lemon juice
1 tbsp. unsalted butter
1/3 cup light brown sugar, lightly packed
1 tsp. apple-pie spice (see note)
Salt to taste
Peel, core, and evenly slice the apples about 1/8-inch thick, putting the slices directly into a 41/2-quart Dutch oven or other large, heavy pot with a lid. Toss the apple slices with lemon juice. Add the butter, and place over medium heat.
Add the sugar and apple-pie spice. Stir and cook until the apples begin to release moisture, about 2 minutes.
Reduce heat to medium-low and cook, stirring occasionally, until the apples are tender but not mushy, about eight to 10 minutes. Season with salt to taste, and serve immediately.
Makes 6 servings.
Note: If you don't have apple-pie spice, use 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of nutmeg and allspice.
Each serving has about 125 calories (14 percent from fat), 2 grams fat (1 gram saturated), 5 milligrams cholesterol, trace protein, 28 grams carbohydrates, 2 grams dietary fiber, 17 milligrams sodium.
Beverly Mills and Alicia Ross are co-authors of three cookbooks for the desperate. Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit http://kitchenscoop.com.
Every autumn, we start falling for apples all over again. After a ritual trek to the farmers' market for the freshest fruit — and after the pies are baked — we start looking for yet another recipe to make the most of this glorious bounty. We keep thinking we'll veer toward experimental gourmet, but usually we end up with our old friends: homey, old-fashioned recipes such as today's Easy Spiced Stewed Apples.
The only secret is to use a combination of tart and sweet apples, but be sure to choose firm varieties so they won't turn to complete mush when cooking. The only ''hard'' part is peeling, coring, and slicing the fruit. After that, throw in a little seasoning, and just stir and simmer your way to a side dish that's sure to please everyone at your table.
As for the apple preparation, Alicia likes to use a rotary-crank tool that peels, cores, and slices all in one action. For more details and our review of this kitchen gadget, please visit our Web site at KitchenScoop.com.
EASY SPICED STEWED APPLES
3 large tart apples, such as Granny Smith
3 large sweet (firm) apples, such as Braeburn
1 tbsp. lemon juice
1 tbsp. unsalted butter
1/3 cup light brown sugar, lightly packed
1 tsp. apple-pie spice (see note)
Salt to taste
Peel, core, and evenly slice the apples about 1/8-inch thick, putting the slices directly into a 41/2-quart Dutch oven or other large, heavy pot with a lid. Toss the apple slices with lemon juice. Add the butter, and place over medium heat.
Add the sugar and apple-pie spice. Stir and cook until the apples begin to release moisture, about 2 minutes.
Reduce heat to medium-low and cook, stirring occasionally, until the apples are tender but not mushy, about eight to 10 minutes. Season with salt to taste, and serve immediately.
Makes 6 servings.
Note: If you don't have apple-pie spice, use 1/2 teaspoon ground cinnamon and 1/4 teaspoon each of nutmeg and allspice.
Each serving has about 125 calories (14 percent from fat), 2 grams fat (1 gram saturated), 5 milligrams cholesterol, trace protein, 28 grams carbohydrates, 2 grams dietary fiber, 17 milligrams sodium.
Beverly Mills and Alicia Ross are co-authors of three cookbooks for the desperate. Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit http://kitchenscoop.com.
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