“ An Apple a Day” by Karen Berman and Melissa Petitto
Race Point Publishing.
$25, 385-page hardcover.
Race Point Publishing has the perfect cookbook for the home cook who loves apples — it has 365 apple recipes, one for every day of the year.
Most cookbooks, especially single-subject ones such as “An Apple a Day” by Karen Berman and Melissa Petitto, open with a history of their subject and information about selecting, storing and cooking the ingredient.
But not “An Apple a Day.” After a brief introduction by Christopher Headen, of the National Farmers Market Association, this cookbook gets right into its recipes, beginning with apple rum crepes for Jan. 1.
The book, which does sprinkle apple tips throughout its pages, provides an eclectic mix of recipes for having an apple a day. There are recipes for vinaigrettes, juice, applesauce, soups, cocktails, sandwiches, salads, fondues, smoothies, cakes, sauces and stuffings.
Among its recipes are caramel apple popcorn balls for Halloween; applesauce meatballs; apple, sausage and cheddar strata; turkey-apple salad for using up leftover Thanksgiving turkey; fruitcake-stuffed baked apples for Christmas; roasted rack of lamb with apples and French lentils for a New Year’s Eve dinner; white pizza with apple slices; hot cinnamon apples; and apple and pear soufflés.
The book is illustrated with full-color photographs, and its recipes are clearly and concisely written.
Cheramie Sonnier is The Advocate’s Food editor. Her email address is email@example.com.
Chèvre en Crôute With Mixed Green and Apple Salad
Serves 8. Recipe is from “An Apple a Day” by Karen Berman and Melissa Petitto
2 tbls. chopped fresh tarragon
2 tbls. chopped fresh basil
1 (8-oz.) log of goat cheese
1 sheet puff pastry, thawed
1 egg white
1 tbl. cream
2 tsps. water
8 cups mixed greens
2 Honeycrisp apples, cored and thinly sliced
1 cup thinly sliced celery
1/4 cup sliced toasted almonds
1 tbl. fresh lemon juice
1 tsp. honey
2 tbls. apple cider vinegar
1/2 tsp. sea salt
1 tsp. freshly ground black pepper
2 tbls. extra virgin olive oil
1. Preheat oven to 400 F. Lightly grease a baking sheet and set aside.
2. Mix the tarragon and basil together on a plate. Roll the cheese in the herb mixture, pressing to adhere. Place the cheese back on the plate and freeze for 10 minutes.
3. Unfold the puff pastry sheet. Place the chilled goat cheese on the bottom third of the pastry and roll up, starting with the short side closest to you. Tuck in the ends and place the roll on the prepared baking sheet, seam down.
4. To make egg wash, combine egg white and cream. Add water if egg wash is too thick. Brush the top of the pastry with the egg wash.
5. Bake until the pastry is golden, about 15 to 20 minutes. Let stand for 5 minutes. Cut into 8 slices.
6. To make the salad, toss the mixed greens, apple slices, celery and almonds in a large salad bowl. Whisk together the lemon juice, honey, vinegar, salt and pepper. Gradually whisk in the oil to form an emulsion. Pour the dressing over the salad greens and toss to coat.
7. To serve, divide the salad among 8 small plates. Top each with a slice of the chèvre en crôute. Serve immediately.