Selected Recipes from Olwen's Cookbooks and Articles
By special arrangement with Olwen Woodier and Storey Books, The U.S. Apple Association included the following notes and recipes in their educational press pack to schools and other groups:
As famous as apples are for pie, cooking with apples does not stop there. Olwen Woodier’s latest cookbook, Apple Cookbook, shows this versatile fruit can be used in almost any savory entrée, in addition to dessert dishes. “Apples are America’s No. 1 fruit because they’re one of the most versatile fruits available,” Woodier said. “The crisp, crunchy, tart, and sweet flesh of apples can be diced, sliced, or grated and added to almost any traditional recipe for a tasty twist.”
Woodier’s book received high praise. “If, in fact, an apple a day keeps the doctor away (and there is considerable evidence to support this view), then Olwen Woodier is my kind of doc,” said Burt Wolf, the James Beard Award-winning TV food journalist. “Any cook or baker who truly loves fresh takes on the classics will adore Olwen Woodier’s Apple Cookbook. Blissfully simple, every recipe begs to be made. This is American cooking at its best — original, unpretentious, truly appealing,” said Sally Koslow, former editor of McCall’s.
Apple Smoothie When you want a really refreshing smoothie on a hot summer’s day, pop the applesauce in the freezer for 15 to 20 minutes before blending all the ingredients.
2C applesauce 1C 100% apple juice or apple cider 1C orange juice 2T honey ½ tsp ground cinnamon ½ tsp ground nutmeg Place all ingredients in a blender, and blend until smooth. Serve immediately, or keep chilled until serving time. Garnish with additional cinnamon, if desired. Makes 2 servings. Approximate Nutritional Analysis (per serving): calories, 377; protein, 1 g; carbohydrates, 97 g; dietary fiber, 13 g; fat, 1 g; cholesterol, 0 mg; sodium, 14 mg.
Apple Raisin Yogurt Yogurt with fruit makes a great snack, breakfast, or dessert. 1 small sweet apple, unpeeled 1C non-fat yogurt (plain, vanilla or lemon) ¼C granola 2T raisins
Core apple. Grate it into a small bowl. Add yogurt, granola, and raisins, and stir together. Chill, if desired. Makes 1 to 2 servings. Approximate Nutritional Analysis (per serving): calories, 199; protein, 8 g; carbohydrates, 32 g; dietary fiber, 3 g; fat, 5 g; cholesterol, 8 mg; sodium, 93 mg. Whole-Wheat Nut Quick Bread 2C whole wheat flour 1/4c bran flakes 1/4c wheat germ 2 tsp ground allspice 2 tsp baking powder 1 tsp baking soda ¼ tsp ground cloves ½c 100% apple juice 1/2c applesauce 1/2c plain or vanilla yogurt 1/3c honey 1/3c vegetable oil 2 eggs 1c chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 9x5” loaf pan. In a large bowl, combine the flour, bran flakes, wheat germ, allspice, baking powder, baking soda and cloves. Make a well in the center of the dry ingredients. In a small bowl, mix together the apple juice, apple sauce, yogurt, honey, oil and eggs. Beat well and pour in to the center of the dry ingredients. Stir to combine without overmixing. Fold in the nuts and spoon the batter into the prepared pan. Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes; turn out of the pan onto a wire rack. Cool completely before cutting. Makes 12-15 slices.
Tuna Apple Tortilla Wraps The flour tortillas make this a light, quick-and-easy lunch that is lean and healthful.
2 tortillas (8 inches each) 2T spread, such as herbed cream cheese, pureed roasted peppers, hummus, or baba ghanoush 1 large sweet-tart apple, washed, cored, and thinly sliced 1 can (6½ ounces) tuna in water, drained ½ to 1 T reduced-fat mayonnaise or sour cream Freshly ground pepper, to taste Mild curry powder (optional) 2 scallions with green tops, cut in half then sliced lengthwise
Place the tortillas on dinner plates and spread each with 1 tablespoon of the spread of your choice. Arrange apple slices down the center of the tortillas, staying well within 1 inch from the edges. In a small bowl, flake the tuna and combine with the mayonnaise and pepper. Spoon the tuna mixture over the apple slices. Sprinkle with a dash of mild curry powder, if desired. Top with the scallions. Roll the wraps from front to back and serve immediately. To take along in a lunch box or brown bag, wrap securely in plastic wrap or place in a resealable plastic bag. Makes 2 wraps. Approximate Nutritional Analysis (per serving): calories, 360; protein, 26 g; carbohydrates, 42 g; dietary fiber, 5 g; fat, 10 g; cholesterol, 40 mg; sodium, 549 mg.
Apple Tortellini Salad For pasta salad lovers, this one is hard to beat. Healthful, low in fat, and high in fiber, this recipe has lots of flavor, texture, and color. It makes a wonderful addition to a party buffet or a tasty lunch for school or work.
Dressing: 3T frozen apple juice concentrate, thawed 3T light corn syrup 2 tsp brown sugar 1 tsp apple cider vinegar 1/2 tsp garlic salt Ground white pepper, to taste
Salad: 1 package (9 ounces) refrigerated or frozen cheese-filled tortellini 3 medium sweet-tart apples, cored and sliced (about 2 cups) 2C shredded salad greens 1C sliced fresh strawberries ½C thinly sliced celery ½ C sliced scallions 2T toasted pine nuts (optional)
FOR DRESSING, combine apple juice concentrate, corn syrup, brown sugar, vinegar, garlic salt, and pepper in a screw-top jar; shake well and refrigerate.
FOR SALAD, cook tortellini according to package directions. Drain, and cool by rinsing pasta under cold water. Shake gently to drain thoroughly. In a large mixing bowl, combine tortellini, apples, salad greens, strawberries, celery, and scallions. Toss salad gently with chilled dressing. Sprinkle with pine nuts, if desired, and serve. Makes 6 to 8 servings. Approximate Nutritional Analysis (per serving, including pine nuts): calories, 191; protein, 4 g; carbohydrates, 35 g; dietary fiber, 4 g; fat, 5 g; cholesterol, 36 mg; sodium, 73 mg.
Rice-Stuffed Apples Make a quick variation of this dish by using leftover cooked rice (jasmine is wonderful) and cooking the apples in the microwave on HIGH for 3 to 4 minutes per apple. Serve as a light lunch or as a vegetable and grain side dish with roast chicken or pork.
3T butter, divided 1 medium onion, chopped 1¼C water ½C uncooked rice ½ tsp ground allspice ½ tsp ground ginger ½C raisins 4 large baking apples ¼C 100% apple juice or cider
Preheat oven to 350°F. Heat 2 tablespoons of the butter in a medium-sized skillet. Add the onion and sauté for 5 minutes. Stir in the water, rice, allspice, and ginger. Bring to a boil, reduce the heat, and cover the skillet. Simmer for 20 minutes or until the rice is tender but not soft. Stir in the raisins Core the apples, leaving about ¼ inch of flesh at the bottoms. Scoop out approximately ¼ inch of flesh from the centers. Chop and add to the rice mixture. Place the apples in a baking dish and spoon the rice stuffing into and on top of the apples. Add apple juice. Cut the remaining tablespoon of butter into small pieces and dot over the rice mixture. Cover loosely with aluminum foil. Bake for 45 minutes. Makes 4 servings. Approximate Nutritional Analysis (per serving): calories, 365; protein, 3 g; carbohydrates, 71 g; dietary fiber, 7 g; fat, 10 g; cholesterol, 23 mg; sodium, 62 mg.
Apple Envelope If you’re in a rush, opt to use a frozen puff or phyllo pastry. The flavorings are all very basic. If you like, you can add ½ teaspoon each of ground nutmeg and ginger; replace the allspice with 1 teaspoon cinnamon; or add grated orange or lemon zest.
3 medium baking apples, tart or sweet ¼C raisins 2T honey 1 tsp ground allspice Pastry for a single 9-inch piecrust Milk Sugar Preheat oven to 400°F. Grease a large baking sheet. Peel, core, and cut the apples into ¼–inch slices. In a medium-sized bowl, combine the apples with the raisins, honey, and allspice. Roll out the pastry to a circle approximately 10 inches in diameter. Spoon the apple mixture over half the dough, leaving a 1-inch border. Fold the other half over the apples, moisten the edges with milk, and seal. Crimp the edges with the tines or the handle of a fork. Place on the baking sheet, brush with milk, and sprinkle with sugar. Bake for 45 minutes. Makes 2 servings. Approximate Nutritional Analysis (per serving): calories, 586; protein, 6 g; carbohydrates, 99 g; dietary fiber, 8 g; fat, 22 g; cholesterol, 0 mg; sodium, 415 mg.
Pork Tenderloin Stuffed With Apples 1 pork tenderloin (about 1 pound) 2T butter or olive oil 2 medium baking apples, cored and thinly sliced 1 medium onion, cubed1C fresh bread crumbs, made by processing 2 large slices of stale bread ½ tsp marjoram ½ tsp savory ½ tsp freshly-ground black pepper ½ tsp salt ½ tsp – 1T vegetable or olive oil For glaze: 4T honey 1T brown sugar 2T apple cider vinegar 1T brown mustard
Preheat oven to 375 degrees F. Split the tenderloin almost in half lengthwise. Place it between two sheets of waxed paper; pound it to about ½-inch thick. Heat the butter or olive oil in a skillet over medium heat. Add the apples and onion and sauté until lightly brown and soft, about 5 minutes. Add the breadcrumbs, marjoram and savory, and toss with the apple-onion mixture until moistened through. Remove from heat. Pepper and salt the inside of the tenderloin and spread the apple stuffing over the surface. Roll the tenderloin lengthwise and tie with kitchen string. Reheat the skillet over medium heat. Add oil and brown the pork on all sides. Place in a baking dish. To make the glaze, combine the honey, sugar, vinegar and mustard. Pour the glaze over the tenderloin and bake for 45 minutes, basting with the glaze 3-4 times. Remove from the oven; let stand 5-10 minutes before serving. Makes 4 to 6 servings.
Olwen Woodier, Director/Chef, Glenfiddich Farm Cookery School 17642 Canby Road, Leesburg, VA 20175-6907 703 431 9507 email@example.com