Flash in the Pan: Grown-up Fig and Walnut Baked Apples
February 7, 2009
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[Sometimes, you just want to eat something now. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
It’s astonishing to me how our tastes can change so dramatically as we age. Remember those things you loved as a kid which elicit apathy now? As a tot, I loved The Monkees. In my teens it was historical romances. In my twenties, I wore dark eye shadow and painted eyeliner across the base of my lashes. In my thirties, I dressed in black almost every day for three or four years in a row.
There’s no doubt my palate has changed over time as well. Foods I loved to eat as a child–saltwater taffy, Cap’n Crunch cereal, mellowcreme pumpkins or (a dinnertime favorite) a hillock of mashed potatoes with nuggets of hamburger cut up and hidden under it–all seem slightly repulsive to me now. Then again, many of the foods I abhored then are ones I adore today; to wit, parsnips, cilantro, and–as of two days ago–baked apples.
When I decided back in January to attempt a “cleaner” diet for a while so that I might reverse some of the holiday era choc-o-rama indulgences, I turned to a cookbook I’ve had for some time but have never really used: The Detox Cookbook and Health Plan, by Maggie Pannell. Hiding at the back, on the very last page, was a rather fetching photo of a lone baked apple, stuffed to the brim with chopped figs and walnuts.
Apple? Baked? I could feel myself recoiling, thinking, “Nawwww. . . . ” I mean, who eats baked apples? They’re granny food. They’re ulcer food. They’re nothing-else-is-in-the-house-so-I-have-to-make-do-with-this-dull-fruit food. Now, don’t get me wrong; I love raw apples and try to have one every day. But I’ve always found the concept of a baked apple to be rather meh.
Besides, apples are so common, so quotidien, so humdrum that they’re suffering from overexposure, like cupcake wedding cakes or Vivaldi’s The Four Seasons or Pamela Anderson’s cleavage. I mean, aren’t apples like the perma-date of fruits–pleasant, enjoyable, always there–but just not exciting enough to seek out for something exceptional? When I think of apples, all the old, hackneyed language comes to mind: Apple of my eye. One bad apple. An apple a day. The apple doesn’t fall far from the tree. Apple Paltrow-Martin.
I was also flooded with memories of baked apples from my childhood, and why I never liked them back then: plain, dowdy, as wrinkled as your frowsy neighbor’s housecoat. And yet, that photo beckoned to me. I found the final push I needed when I went grocery shopping a couple of days ago: I often buy marked-down packages of apples to cut up and serve The Girls along with their regular dinner. That day, I found three packs of six apples each, at 99 cents a pack. Usually, these bargain-basement fruits and veggies sport more than a few little bruises; but these packages were perfect–smooth, rosy, unblemished; pristine. Seriously, I couldn’t find a single nick or mark on any of the apples! It was a sign.
I went home and baked these apples. The recipe was ridiculously easy, with only 4 ingredients. And while they baked, I got dinner ready and even fed The Girls (they got the unbaked fruit).
I guess my tastes have matured now that I’m an adult. I loved these–they were stupendous. I’d say these apples are like the homely, bespectacled secretary in the 1950s movie who suddenly tears off her glasses, pulls the hairpin holding her bun and shakes her head, and then–mon dieu!–she’s beautiful! I now am officially smitten with baked apples. Baked apples are my hero!
I used Gala apples (that’s what was on sale) and the outcome was perfect. The contrast between the sweet, pliable stewed figs with their popping crunch, and the perfectly creamy, tart apple flesh was delightfully unexpected. And as the glaze baked and thickened up, it acquired a deep, intense orange flavor as well as a deep caramel hue, contributing a glossy, sticky exterior glaze to the skins.
I think I’d better try to eat baked apples at least a few times a week through the winter. I plan to have them as often as I can. I mean, who knows when my tastes might change again?
Baked Apples with Figs and Walnuts in a Citrus Glaze
adapted from The Detox Cookbook and Health Plan
by Maggie Pannell
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
This is an elegant weekday dessert, that’s a comforting winter treat. And for pennies a serving, you really can’t go wrong.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Last Year at this Time
© 2009 Diet, Dessert and Dogs
Lucky Comestible II (5): Apple-Quinoa Cake
April 13, 2008
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“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]
[I thought it would be fun to run a little series over here at DDD: I’ll profile one one of my favorite foods, or a food that I’ve recently discovered and enjoyed, over several days. For this second entry, I’m focusing on Quinoa. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the last entry on quinoa.]
The moment I decided to present a Lucky Comestible series about quinoa, I simultaneously decided I’d have to include at least one baked goodie. I know what you’re thinking: “Now, Ricki, haven’t you already included a recipe for said baked goodie? After all, you did post about Almond-Quinoa Muffins before the involuntary GBR, didn’t you?”
Why, yes! Yes, I did. However, technically speaking, muffins are a “baked good,” not a “baked goodie“–the latter term reserved for dessert-type treats, such as cakes, pies, cookies, tarts, or bars. I wanted to see if I couldn’t turn quinoa into something at least quasi cake-like, despite its elevated whole grain status–something worthy of the term, “dessert”–something that even skeptics like Johanna or Wendy (who mentioned on Johanna’s blog that quinoa reminds her of worms!) could enjoy.
So, even though personally, my favorite use of quinoa is as a base for salad (where its true essence can shine through), I let my mind wander back toward baking. And while so doing, I remembered that, in actuality, quinoa is not really a grain–it’s a seed related to beets and leafy greens such as spinach or chard. Well, okay, I’ve already used spinach in a previous baked goodie, so that didn’t deter me at all. And even if my quinoa creation didn’t turn out as decadent as a molten chocolate cake, I figured I could still whip up something with both a great nutritional profile AND a sweetness rating high enough to please the kids as an after-school snack, or to serve unexpected guests, with a steaming cup of green tea. (“And don’t forget, it’s also good enough as a special treat for your sweet and devoted Girls, Mum! We LOVE apple-quinoa cake. . .”)
Since we already had a bag of Macintosh apples withering away on the counter, I started there. I imagined that a lightly spiced batter would work well with the sturdy taste of quinoa, which can sometimes be a bit domineering in a crowd. For some reason (perhaps because quinoa itself is gluten-free), I decided the bars should also be celiac-friendly.
What I ended up with was a light and moist cake, studded with raisins and sunflower seeds alongside thin shreds of apple and grains of quinoa. The cake is slightly chewy, slightly crunchy, with a tender crumb and pleasing spice. And because it’s fashioned from leftovers of both quinoa and apple, I thought it would be a perfect submission to the Leftover Tuesdays event, hosted by Project Foodie.
“Mum, you disappoint us. Raisins? You know we can’t eat raisins. But maybe you could pick them out for us. . . ”
Apple-Quinoa Cake
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS BY CLICKING HERE.
Next time you cook up some quinoa and find yourself with leftovers, try this great snack cake. Without being excessively sweet and boasting sunflower seeds, two fruits and two whole grains, the cake is nutritious enough to eat for breakfast, though still light enough for dessert. The subtle apple and trio of spices is a tantalizing combination–you may have to stop yourself from having more than one piece!
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS BY CLICKING HERE.
Earth Bowl Breakfast
November 6, 2007
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As always, thanks for reading. I look forward to seeing you at the shiny new Diet, Dessert and Dogs!
“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]
After several days of doing my part for Nestles, Cadbury, Lindt, Hershey and the rest of the candy industry by indiscriminately devouring every on-sale bag of Halloween chocolate available, this morning I decided to return to my NAG core and have one of my favorite breakfasts. It’s called Earth Bowl.
I originally got this recipe from the cookbook Enlightened Eating, by my colleague Caroline Dupont. I’ve modified it slightly to suit my own tastes.
Basically a bowl of fruit and nuts/seeds, this raw dish is reminiscent of cold cereal with its mix of crunchy, wet, and sweet. The orange juice provides a liquid base into which you toss the other ingredients. For those who prefer cereals with multiple ingredients (or, like me, those who will pour four types of cereal into one bowl just to get a variety in every spoonful), this is the perfect combination. The diced apple provides a wet, juicy crunch; the walnuts and pumpkin seeds are a softer crunch, with decidedly savory and even bitter undertones; and the berries are cold, dissolve on your tongue, and tangy. All this, bathed in fresh orange juice, provides more sweetness and a great slurpy base.
The bowl is also uber-nutritious, with omega 3’s in the nuts/seeds, zinc in the seeds, fabulous proanthocyanins in the berries, and your basic keep-the-doctor-away nutrients in the apple. It’s also filling and can carry you through the morning. All this, and raw, too! (“Sounds delicious, Mum! Did we mention that we love apples?”)
Earth Bowl
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.