BY JOAN DONATELLE
You will have no trouble eating an apple a day with the help of Astonishing Apples by Joan Donatelle, a cookbook that offers new ways to use this versatile fruit. Donatelle’s innovative recipes include: Applepanzanella inspired by the Italian bread salad; Southwestern Apple Omelet, a take on the Denver omelet; Honeygold Curry Tuna Salad providing a mixture of savory and sweet; Apple Almond Biscotti using dried apples and much more. This cookbook has information about the history of the apple, Johnny Appleseed, apple basics and chapters that range from appetizers to beverages and everything in between.
Donatelle teaches cooking and is a food expert at Lunds & Byerlys, (a grocery store, with locations in the Twin Cities and surrounding area) and also a caterer. Astonishing Apples is part of the Northern Plate cookbook series, which celebrates the foods in the Upper Midwest by focusing on a single ingredient. It was published by the Minnesota Historical Society press.
Here is a recipe to try:
Some debate whether Eve may have tempted Adam with a pomegranate instead of an apple. As much as I love pomegranates, they are not the easiest fruit to eat. An apple seems much more appealing in the heat of the moment. This salad keeps everyone happy with a tempting combination of both. Serves 4
1 (5-ounce) package mixed baby greens, rinsed and spun dry
2 medium apples (Cortland or Honeycrisp), cored and sliced
seeds from 1 pomegranate
1 bunch green onions, sliced
¼ cup chopped fresh mint
2 tablespoons pomegranate syrup (see tip)
2 tablespoons cider vinegar
1 clove garlic, minced
1/8 teaspoon sea salt
¼ cup extra-virgin olive oil
4 ounces MontAmore cheese (Sartori; see tip), shaved
¼ cup shelled pistachios
freshly ground black pepper
In a large salad bowl, mix together the greens, apples, pomegranate seeds, onions, and mint. In a small bowl, mix together the pomegranate syrup, cider vinegar, garlic, and salt. Slowly drizzle in the olive oil, whisking to blend. Toss the dressing with the salad, and garnish with MontAmore cheese, pistachios, and freshly ground black pepper to taste.
Tip: To make pomegranate syrup, simmer 1 cup pomegranate juice for about 45 minutes, until reduced by half. If MontAmore is not available, substitute a good quality Parmesan.
Reprinted with permission from Astonishing Apples by Joan Donatelle, published by the Minnesota Historical Society Press.
Click here to leave a comment
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].