Ingredients
1 stephen ceideburg
1 firm cooking apple *
3 tbsp cider or apple juice
2 tbsp maple syrup
Directions
* such as Granny Smith, MacIntosh or Winesap
Hands on time: 5 minutes. Stovetop cooking time: 10 minutes.
Microwaving time: 5 minutes.
Peel apple, cut in half vertically; remove seeds with melon ball
cutter or paring knife. Cut halves into 1/2-inch slices. Pour cider
and syrup over apple slices in small nonstick skillet for stovetop
cooking, or in 2-cup casserole for microwaving.
To cook on the stovetop: Cover apple slices and bring to a simmer
over low heat; cook 10 minutes, or until translucent. Stir once or
twice, adding water if necessary to prevent sticking.
To cook in a microwave: Cook, covered, on high 2 minutes. Stir and
cook on high, uncovered, 2 to 3 minutes longer, or until tender. Let
stand 5 minutes before serving.
Per serving: 207 calories (1 percent from protein, 97 percent from
carbohydrate, 2 percent from fat), less than 1 gram protein, 54 grams
carbohydrate, 1 gram fat, 0 cholesterol, 26 milligrams sodium.
Exchanges: 2 fruit.
From the Oregonian FOODday, 1/5/93.
Posted by Stephen Ceideburg
Servings: 1 servings
Cider-Maple Apples Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
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The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move on, there were a couple of cookery books published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that we all know today, but rather accounts of the types of meals on the menues of the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an eruption in recipe books, most of which still exist in private cookery archives. During the next few centuries, the rich and powerful families of Europe competed to lay on the most extravagent banquests, and consequentially the best cooks and their collection of recipes were at a premium. However, it was during the 19th century that cookery and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes to help cooks of their time. By the advent of the 20th century, cookery publications are highly popular as a result of better eduction, more leisure time and having more money to spend. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Cider Maple Apples recipe.
