All the fun of a caramel apple but healthier. This is a great choice for guests who are avoiding wheat in their diet.
3/4 cup (180 mL) organic raw blue agave syrup
1/3 cup (80 mL) 35 percent cream
4 to 6 whole cloves
1 Tbsp (15 mL) unsalted butter
1/4 tsp (1 mL) sea salt
1 tsp (5 mL) vanilla extract
8 medium apples, such as McIntosh, Spartan, or Northern Spy
1/2 cup (125 mL) dried cranberries
1 tsp (5 mL) orange or lemon peel, grated
1 cup (250 mL) plain yogourt
Preheat oven to 350 F (180 C).
Place all sauce ingredients in medium-sized, heavy-bottomed saucepan set over medium-high heat. Stir often until mixture starts to boil, then reduce heat. Simmer, stirring often, until mixture thickens. Depending on the size of your pan, this will take anywhere from 15 to 20 minutes. Caramel should measure about 3/4 cup (180 mL).
Refrigerate until completely cool and firm (it won’t be hard). If making ahead, cover and refrigerate up to 3 days.
Trim bottoms of apples so they sit flat. Peel a narrow strip from around tops of each. Scoop out and discard cores. Place apples in a 13 x 9 x 2 in (3.5 L) baking dish. Spoon about 1 tsp (5 mL) cooled caramel into apple hollows. Mix cranberries with orange peel, then tuck into hollows.
Pour 1/2 cup (125 mL) water into bottom of pan around apples. Cover pan snugly with foil. Bake for 40 minutes, then remove foil (add more water to pan, if needed). Continue to bake, uncovered, until apples are soft, 10 to 15 more minutes.
Meanwhile reheat remaining caramel sauce. Discard cloves.
Each serving contains: 265 calories; 2 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 56 g carbohydrates; 5 g fibre; 100 mg sodium
source: "Sweet Thanks", alive #336, October 2010
Select the ripest figs you can find to add gorgeous sweetness to this hearty salad, which is just as useful for a family dinner as a workday lunch. Carrots and chickpeas are dressed in a savoury tahini yogurt dressing with Middle Eastern-inspired flavours. A little goes a long way with this fibre- and protein-packed salad, which keeps well in the fridge. Fall favourite Did you know that some varieties of figs have two seasons? They enjoy a brief, early season at the beginning of June and a second season from August to October. Fall figs tend to be sweeter and grow on the new wood of trees.
The apple in these turkey meatballs might not be immediately visible, but it’s working behind the scenes to help bind them together and adds sweet flavour and juiciness. Chinese five-spice powder—a blend of star anise, ground fennel seeds, Sichuan peppercorns, cloves, and cinnamon—lends lively flavour, alongside ginger and garlic. Packed full of protein, these meaty bites are a good source of vitamin D and iron and make for a tasty party appetizer. Meatball magic Handle with care A light touch is the key to a well-formed, juicy meatball. Using a tablespoon measure or cookie scoop, spoon heaping tablespoons into individual meatballs and toss them back and forth between your hands a few times, very gently, to round them off. Avoid squeezing or compressing the meat. Make ahead You can form meatballs 4 hours in advance and refrigerate before cooking. Lay meatballs in a single layer on parchment in glass dish; cover and refrigerate until ready to use. Remove meatballs from refrigerator about 30 minutes before you begin to cook to allow them to come to room temperature. This will ensure they cook evenly. Blot any excess moisture before adding to the hot pan. Turning with this trick When browning meatballs, use a cookie scoop to nudge and turn the meatball. If it loses its round shape, use the scoop to gently re-form.
Fall root vegetables such as parsnips or celeriac make a delicious combination with the autumn season’s arguably biggest star—the apple. Choose a tart apple like Granny Smith or a sweet-tart apple like Pink Lady for this silky soup thickened up with a cashew cream to deliver not only a winning texture but a healthy dose of dietary fibre and some added protein. Tarragon is a supporting actor in this play, working nicely with the apples in a bright, tasty oil as garnish. Terrific with tarragon Bring this dish to the next level by making an elegant tarragon oil to drizzle over the soup. Place 1/3 cup (80 mL) tarragon leaves in fine sieve. Fill a bowl large enough to accommodate sieve with ice water and set aside. Plunge sieve into pot of boiling water, drenching tarragon for about 30 seconds. Remove sieve and plunge it into the ice water and leave for a minute or so. Drain and transfer tarragon to clean kitchen towel. Squeeze out all the water and place tarragon in food processor with 1/3 cup (80 mL) olive oil. Blend for about a minute and then strain oil through clean fine sieve into jar. Use at room temperature and refrigerate when not using.