A is for Apple (and Amazing, Appetizing, Apple-icious recipes)
Crisp, juicy apples are one of this country’s favorite fruits. Fresh and whole, sliced up with dips or baked into treats — there are hundreds of ways to enjoy a good apple. And there are a dizzying number of varieties to choose from.
The Jazz apple is a fairly new kind of apple with a tangy-sweet taste and a resounding crunch. This all-natural Royal Gala and Braeburn cross is available in a wide range of sizes, making it easy to find just the right one for the kids’ lunch boxes or for adding to a fresh salad. Its firm texture holds up well to baking, too, adding new life to old favorites like apple pies, crisps and tarts.
These apple-icious recipes take advantage of Jazz’s unique flavor and will earn a place on your list of favorites, too:
• Get jazzed about salsa with Chilled Out Apple Salsa; a sweet and sassy combo that’s great for dipping or topping your favorite quesadillas.
• Tender greens, Jazz apples, hazelnuts and bleu cheese topped with balsamic vinaigrette will have guests singing the praises of Rae Ann’s Jazz & Blues Salad.
• With a name like Jazz, how could there not be a recipe for New Orleans Beignets? Serve these with your favorite coffee for a morning treat or an after-dinner riff on dessert.
Available in limited amounts worldwide since 2003, Jazz apples from Enza are now grown in both Washington and New Zealand, making them available the entire year — from November to April from the Pacific Northwest, and May to October from the fruit bowl of the Pacific. Grown by a limited group of the world’s finest apple growers, Jazz apples are grown under stringent standards to ensure the same great flavor in every apple. And their incredible shelf life means you can keep them in the fridge for up to a month and enjoy their delicious difference for a long time.
For more recipes and additional information on Jazz, visit jazzapple.com.
An Apple a Day ...
Recent studies have shown that apples can be a vital force in preventing cardiovascular disease, asthma, Alzheimer’s, cancer and obesity. A medium-sized apple is a good source of dietary fiber, and has flavonoids that may improve memory and learning, according to The Journal of Nutrition Health and Aging.
Rae Ann’s Jazz & Blues Salad with Balsamic Italian Vinaigrette
Makes 4 servings
1 package baby greens salad mix
2 medium sized Enza Jazz apples, skin on, cored and diced into large chunks
1 cup crumbled bleu cheese
1 cup crushed hazelnuts
Balsamic Italian Vinaigrette:
1-1/2 teaspoons Mrs. Dash (or similar)
1-1/2 teaspoons garlic salt
1/8 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
1/16 teaspoon onion powder
1/16 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon paprika
3/4 teaspoon sugar
1/16 teaspoon pepper
3 tablespoons water
1/2 cup oil
1/8 cup red wine vinegar
1/8 cup balsamic vinegar
1/2 tablespoon fresh garlic, minced (optional)
For vinaigrette, combine dry ingredients in a sealable plastic bag and shake vigorously. Mix water, oil, vinegar and garlic in a salad dressing cruet or a blender. Once well mixed, add blended dry ingredients and shake or mix vigorously.
In salad bowl, lightly dress baby greens; mix with the vinaigrette. Add apples, bleu cheese and hazelnuts, and gently toss salad until well mixed. Serve immediately.
Chilled Out Apple Salsa
2 Enza Jazz apples, cored and diced
2 cups tomatoes, peeled and diced
1 celery stalk
1 onion, diced
1 green pepper, diced
1-1/2 teaspoons salt
1 tablespoon cider vinegar
1 tablespoon sugar
1 green chili pepper, chopped
Combine all ingredients; if finer texture is desired, put through food grinder using fine blade. Cover tightly and chill overnight. Serve with chips or as a topping for cheese quesadillas, tacos or nachos.
New Orleans Beignets
Makes 15 beignets
1 whole egg
3 tablespoons superfine sugar
1/2 cup milk
1/4 teaspoon vanilla extract
3/4 cup flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 Enza Jazz apples, cored and sliced into matchsticks
Oil for deep frying
Confectioner’s sugar for dusting
Separate egg and mix yolk with 2 tablespoons sugar. Stir in milk, vanilla and dry ingredients and mix until smooth. Leave batter mixture to rest in the fridge for 20 minutes.
Whisk egg white to form soft peaks. Gradually whisk in remaining sugar. Gently fold egg whites and apples into batter.
Heat deep frying oil to a high heat (340 degrees). Spoon small scoops of batter carefully into oil. Cook until golden on each side. Lift out and place on paper towels to drain. Dust with confectioner’s sugar and serve immediately.
Recipe courtesy of Chef Geoff Scott
Source: Enza Jazz Apples
Pork – good for the waistline, good for the wallet
Now, more than ever, people are looking for tasty ways to trim their waistlines, and their budgets. Staying within both a caloric and financial budget is as easy as updating your menu with a new centerpiece: pork.
Pork is extremely versatile, packs a protein punch and pairs well with almost any flavor. Plus, six of the most common cuts of pork are 16 percent leaner and contain 27 percent less saturated fat than they did 19 years ago.
“Those looking to maintain a healthy weight should not underestimate the power of pork,” said Mitzi Dulan, registered dietitian. “Research has shown that a diet rich in lean protein helps dieters feel full, which may lead to eating fewer excess calories.”
In fact, a study from the Obesity journal found that women who cut calories and included more protein, including six ounces of lean pork per day, kept more muscle mass while losing weight than women who consumed the same amount of calories but less protein.
Pound for pound, pork is also one of the most economical buys in the meat case and lean cuts don’t stop with those from the loin. According to new data from the U.S. Department of Agriculture, ground pork is now available in lean choices that rival other lean meats. Any way you slice it, you’ll find savings at the grocery store with pork.
Maximize your budget and put pork to the test tonight. Plan to prepare the Mustard-Herb Crusted Pork Loin roast for dinner and use the leftovers for a delicious Pork Cordon Bleu Sandwich the next day.
Mustard-Herb Crusted Pork Loin Roast
Preparation time: 10 minutes; cooking time: 60 minutes; serves 4, with leftovers for sandwiches
1 cup panko
1-1/2 pounds pork top loin roast, trimmed of external fat
1/4 teaspoon salt
1/8 teaspoon black pepper
1 egg yolk beaten
2 tablespoons Dijon-style mustard
1-1/2 teaspoons fresh thyme, chopped
Heat oven to 350 degrees. Place panko on large dinner plate; set aside.
Pat surface of pork dry with paper towels; sprinkle with salt and pepper.
Combine egg yolk, mustard and thyme in pie plate. Roll pork roast in mustard mixture, spreading mixture evenly on surface. Then roll mustard-coated roast in panko, patting panko on roast to evenly cover.
Place roast on rack in shallow roasting pan. Roast, uncovered, in heated oven for 1 hour or until an instant-read thermometer inserted near center reads 155 degrees.
Loosely cover pork with foil. Let rest for 5 minutes. Transfer pork roast to carving board; Cut half of the pork roast into 1/2-inch-thick slices to serve. Cool remaining piece of roast at room temperature for up to 1 hour. Loosely cover and refrigerate for Pork Cordon Bleu Sandwiches.
For lunch or a light supper, make these open-faced sandwiches with the leftover Mustard-Herb Crusted Pork Roast; and serve them with a salad of mixed greens, sliced apple, golden raisins and sweet onion, tossed with a balsamic vinaigrette dressing.
Pork Cordon Bleu Sandwiches
Preparation time: 5 minutes; cooking time: 5 minutes; serves 4.
3/4 pound cooked pork roast (see recipe above)
4-1/2-inch thick French bread, slices
5 teaspoons Dijon-style mustard
2, 1-ounce slices deli ham, extra lean, halved
4, 1/2-ounce slices Swiss cheese, reduced-fat
Heat oven broiler. Place bread on rack in broiling pan. Broil 4 inches from heat for 1 to 2 minutes or until very lightly toasted.
Spread mustard on toasted sides of bread. Cut pork roast into 1/4-inch-thick slices. Layer slices of pork roast, ham and cheese on top of each bread slice.
Broil for 2 to 3 minutes or until cheese is melted and sandwiches are slightly heated through. Serve immediately.
Pick up Pork: the All-American value
With bargains in the meat case due to large supplies, there’s never been a better time for families across the country to celebrate comforting regional flavors with meal ideas from America’s hard-working pork producers. Many may not know that pork is the most consumed meat in the world (according to the USDA Foreign Agriculture Service) and the country’s pork producers take pride in producing delicious and nutritious pork to feed their own family, as well as families worldwide.
In fact, shoppers looking for ways to stretch their dollars, will find that pound for pound, pork continues to be one of the most economical buys in the meat case, with average retail prices down slightly from a year ago, according to the USDA. From pork shoulder to chops to ribs, there are numerous, affordable options to choose from. And with the versatility in cuts available, the meal options are endless.
In celebration of the producers who help put delicious and affordable pork on America’s plates, The National Pork Board asked three producers to share their own favorite, budget-friendly meals. Greg Kaffenbarger (Clark County, Ohio), Henry Moore (Clinton, N.C.) and Loren Keppy (Durant, Iowa) are all proud to be pork producers and come from families that have been involved in pork production and farming for generations.
“Like most families today, we look for ways to save whenever possible, said Kaffenbarger. “As a producer, I feel good knowing the variety of pork cuts we provide allows folks on a tight budget to feed their families a quality meal without breaking the bank.”
Kaffenbarger’s family recipe for Heartland Honey-Mustard Pork Medallions offers a true taste of the heartland, with a honey-mustard marinade and corn flakes for a deliciously tasty crunch adults and kids love. You can find the Moores’ Comfort Country-Style Ribs and Keppys’ American Pride Pork Chop at TheOtherWhiteMeat.com.
Heartland Honey-Mustard Pork Medallions
Makes 4 servings
1 pound pork tenderloin
2 tablespoons honey
2 tablespoons country-style Dijon mustard
2 tablespoons olive oil, divided
1 teaspoon lemon juice
1 cup cornflake or dried bread crumbs
Slice tenderloin crosswise into 8 pieces. Flatten slightly.
Combine honey, mustard, a tablespoon of olive oil, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon coarsely cracked pepper in a resealable food storage bag. Add pork medallions and turn to coat. Let stand 30 minutes.
Remove pork from marinade and dip both sides into cornflake crumbs to coat.
Heat remaining oil in a large nonstick skillet over medium-high heat. Add pork and cook for about 3 minutes on each side until internal temperature reaches 160 degrees on a meat thermometer.
Garnish with lemon slices, if desired.
Serve with ranch potatoes, green beans and biscuits.
Visit TheOtherWhiteMeat.com for more recipes, videos and a free downloadable “Pick Up Pork” brochure.
Source: National Pork Board
Courtesy of Family Features