 |
|
|
|
|
|
|
Lynne's Short Apple Cooking Guide
Copyright 2006 Lynne Rossetto Kasper
October 28, 2006
With old style apples making a major comeback, and apple breeders developing new fruit for its flavor, not just its looks and shipping capabilities, I think this brief guide may be helpful when you are faced with fruit you've not tested out in the pot or oven.
Firm Apples for Pie:
Chestnut Crab (a personal favorite), Connell Red, Fireside, Granny Smith (the great stalwart tart cooking apple), Haralson (another trusty tart pie apple), Keepsake, Liberty, Northern and Prairie Spy (two additional tart stalwarts), Regent, and Rhode Island Greening (another old time tart gem).
Chunky Apples for Pie, Sauce and Baking Whole:
Baldwin, Cortland, Fuji, Green Pippin, Honeycrisp (exceptional flavor and texture), Hubbardston Nonesuch, Ida Red, Ozark Gold, Paula Red, Reine des Reinette (extraordinary flavor), Roxbury Russet, State Fair, and Zestar.
Tender Apples for Sauce and Baking Whole:
Beacon, Jonathan, King David, MacIntosh, Macoun, Mutsu, Red Baron, Wealthy, and Winesap.
Follow along as 15 bloggers from around the country commit to eating a local diet. Locavore Nation® will chronicle their ups and downs throughout 2008 as they try to make a difference through sustainable eating.
Follow the Nation!
Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up now!
The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast
Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More