Food for Thought – October 14, 2014

t’s apple time in Tennessee. Let me give you the top 5 all-purpose apples.

My first pick is Fuji – soft red with some yellow. Sweet, juicy, firm and best for pies and tarts.

Next is Golden Delicious – golden yellow, sweet and juicy. Best for sauces, pies or dishes you freeze.

Next is McIntosh – sweet-tart, juicy and firm. Good for eating now or in salads, sauces and pies. Fourth is Granny Smith – bright green, crisp and tart. Best for cakes or in contrast to sugared nuts. Last is Rome Beauty – bright red, juicy and mildly tart. Has a rich flavor when cooked or baked in pies or pancaks.

Apple Strudel

1/2 cup sweetened dried cranberries

1/2 cup boiling water

2 Fuji apples (about 1-1/2 lbs. total) peeled, cored and chopped

1/4 cup honey

3 Tbsp. all-purpose flour

1/4 tsp. cinnamon, plus more for dusting

1/8 tsp. ground nutmeg

8 sheets phyllo dough

1) Heat oven to 375 degrees. Line large baking sheet with nonstick foil or coat with nonstick cooking spray. In a small bowl, combine cranberries and water. Let stand 5 minutes, then drain.

2) In a large bowl, combine apples, softened cranberries, honey, flour, cinnamon and nutmeg. Toss until combined.

3) Unroll phyllo on work area; cover with a damp towel. Separate one sheet and place on clean surface. Spray lightly with nonstick cooking spray, and  dust with a little cinnamon. Repeat 6 more times, coating it each with spray and dusting with cinnamon.

4) Spoon filling along a long side of phyllo, 3 inches from edge, leaving one inch on either end. Fold both short sides (ends) over filling. Fold 3-inch wide long strip over filling; roll up, jelly roll-style. Place seam side down on foil-lined baking sheet. Spray with nonstick cooking spray and sprinkle with cinnamon.

5) Bake at 375 degrees for 35 minutes, until nicely browned. Let cool on rack for 20 minutes. Slice with serrated knife. Best served same day.

Yield: 8 servings of 212 calories each.

Here is a warm drink for the cool days from Sharon Delaney-Chronis of South Milwaukee, WI.

Spiced Apple Tea

2 cups unsweetened apple juice

6 whole cloves

1 cinnamon stick (3-inch)

3 cups water

5 individual tea bags

Additional cinnamon sticks (3-inch), optional

1) In a small saucepan, combine apple juice, cloves and cinnamon stick. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.

2) Meanwhile, in a large saucepan, bring water to boil. Remove from heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags. Strain juice mixture, discarding cloves and cinnamon. Stir into tea. Serve warm with additional cinnamon sticks, if desired.

One cup equals 47 calories.

This last thought from Psalm 16:11: “You will show me the path to life, abounding joy in Your presence, the delights of Your right hand forever.”

Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie