Adventures In Eating: Apples in Robes
No matter now much effort one puts into a self designated commitment volunteering time, somehow unexpected and calculated good things do happen.
After moving to Julian (apple country), a serious matter presented itself to us. The U.S. Forest Service had a Master Plan to place a 37 mile road through the Cleveland National Forest for Off Road Vehicle use. We formed the proverbial committee bent on trying to persuade the Forest Service to scrap this project. It is an unsuitable activity for the area. In this pursuit, I have spoken to many people representing varieties of expertise on such scientifically oriented issues. I was amazed at how caring people can be, and how willing they are to help. Even some Off Road Vehicle owners oppose forest use.
Joan Stewart, of San Diego, is the president of the California Native Plant Society. As we spoke about native California plants, I mentioned our Wine Club and this column. She disappeared into her bedroom, and produced a book titled “Cookbook of Foods from Bible Days”, by Jean and Frank McKibbin, who are friends of hers.
Being surrounded by hundreds of apple trees, I turned to the chapter on apples, and found apples were mentioned by the Sumerians before 2000 B.C. The Egyptians praised the apple in 13 B.C. and the Hittites fined anyone caught cutting down an apple tree.
Today the U.S. produces more apples than any other country; furthermore, every state in the union grows some variety.
A cultivated tree is at its prime at 50 years and may bear fruit past 100.
APPLES IN ROBES
Pastry: 2 cups self-rising flour
1/4 tsp. salt
4 Tbs. sugar
1 cube (1/2 cup) margarine/butter
3/4 cup milk
Combine flour, salt and sugar and cut in margarine(food processor ok.) Add milk and mix. Roll out on floured board and cut into squares large enough to wrap half an apple.
Filling: 4 medium to small apples,
halved and cored
1/4 cup sugar
1 tsp. cinnamon
Mix cinnamon and sugar. Put 1 tsp. in center of each pastry square. Place half an apple over it. Dab water along edges of pastry, wrap apple half carefully in pastry, sealing edges. Put in greased baking dish. Sprinkle remaining sugar over tops. Bake in 325 degrees oven 30 minutes.
Sauce: Combine 1 cup sugar, 1 cup water, 1 tsp. vanilla, 1/2 tsp. cinnamon in a pan and bring to boil. Pour over pastries after they have been in oven 20 minutes. Return to oven for 10 minutes more or until a fork pierces the apple filling easily. Serves 6-8.
Happy 1990 cooking!
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