Today I’m going to introduce you to The Apple Cookbook. But before I do, I must tell you a little secret: I’m allergic to apples. So, why would I want to review a cookbook chalk full of apple recipes ? … Well, basically if the apples are cooked I can consume them without an allergic reaction. I love apples, I even have an apple tree in my backyard and never know just what to do with all of them.
This is the 3rd Edition of The Apple Cookbook and you’ll find 125 “Freshly Picked Recipes”, divided into 8 chapters. The information in this Cook Book related to apples is an absolute treasure. From the origins of the apple to preserving and discussing the various varieties (what works best in each recipe), The Apple Cookbook touches and explains many aspects of apple life !! And the bonus of course is the many delicious recipes. Sweet, savory, snacks, drinks, meals, deserts (and more) … The Apple Cookbook has something for everyone.
This is a must have cookbook for the Apple Lover or orchard owner. (Even if the orchard only has one apple tree !) It also makes a perfect gift for a teacher… you know, instead of the usual apple offering 😉
Each recipe in the book has a nice personal tip, trick or memory that goes along with it. I enjoyed that special touch. Some people think Cookbooks are just a collection of recipes but done well, like this one.. they call tell a story as well. And since I am also a lover a beautiful imagery, this cookbook did not disappoint.
The following recipe is excerpted from The Apple Cookbook: 125 Freshly Picked Recipes (c) Olwen Woodier. used with permission of Storey Publishing.
SPRUCED-UP BRUSSELS SPROUTS (Yield : 8 servings)
- 1 pound Brussels sprouts, old outer leaves discarded, cut in half lengthwise
- 2 medium apples (Gala, Golden Delicious, Pink Lady, Fortune) peeled, cored, and cut into 1/4-inch slices
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper
- 8-10 fresh sage leaves, stacked, cut lengthwise, then cut finely crosswise
- 2 tablespoons butter, cut into small pieces
- 1/4 cup craisins
1. Preheat the oven to 400 F or heat a large skillet over medium heat.
2. Place the Brussels sprouts and apples on a baking sheet. Drizzle with the oil and season with salt and pepper to taste. Scatter the sage over the sprouts, then using your hands, toss to mix well. Dot with the butter and roast for about 20 minutes, or until done to your liking.
3. If pan-roasting, slide the tossed Brussels sprouts and apples into the heated skillet. Dot with the butter and cook for 20 minutes, stirring occasionally. Don’t stir too often or they will become mushy and fail to caramelize. Serve hot with craisins sprinkled on top.
After photographing this beautiful recipe, I scooped some into a bowl. By then it was slightly warm and made the most delicious warm salad. The flavors work really well together, the salt, the sweet combined with the “special” taste of Brussels sprouts. Thanks to the kind people of Storey Publishing I will be bringing you another recipe quite soon from The Apple Cookbook !!
Apples are so readily available and are pretty much available all year round. The Apple Cookbook gives us so many ways to use them. I know that I’ll be using the apple sauce recipe as well as many others.
The Apple Cookbook by Olwen Woodier
Published by Storey Publishing
Some other photographs of the fresh ingredients that went into this delicious recipe….