An Apple A Day

By Linda Garrettson

The best part of writing this food column is finding new inspirations for recipes. There are two months between my issues. Sometimes I get close to the deadline without an epiphany, other times I might have several ideas. 

For this issue my inspiration came early. The unlikely source was from the service manager tasked with repairing my car. He became my new best friend, partly because he could explain the problems with my 11 year-old machine, but more importantly because he is a first generation Italian. 

Seizing on the opportunity to learn from someone about foods from their country of origin, I pressed him to share his memories of family recipes. The description of his mother’s recipe for sweet pepper sauce suddenly became more interesting than my car’s SCR injector. 

I started salivating for the sauce, and attempted a version to use in one layer of a vegetable lasagna I was making for company, as a test for this article. The pureed roasted pepper layer was to die for.

The lasagna went over well with my guests, but it was the dessert that sent them over the moon. I usually try to keep my recipe article secret until the issue is published, but eager for feedback, I asked my guests which recipe -the lasagna or the spiced apples -they would rather see in Norfolk Now. It was a unanimous vote for the apples.

So here you go folks, an easy-peasy, simply delicious, winter dessert that is loaded with warming antioxidant ginger, calorie-burning cinnamon (be sure to use Ceylon cinnamon), heart-healthy and inflammation-lowering cardamom, digestion-aiding star anise, cancer-preventing and blood sugar-regulating cloves, and antioxidant, anti-inflammatory allspice. And that’s without the apples.

An apple a day keeps not only the doctor away, but also the pounds. Apples are rich in fiber, fill you up, and are an excellent metabolism-boosting carbohydrate. They are also fat free. Stewed with all those healthy spices it’s hard to go wrong.

Stay tuned for the authentic pepper sauce recipe in August, when we are scratching our heads to figure out what to do with the abundance of tomatoes and peppers at the end of summer. Till then, put your spicy apple hat on.

Meanwhile, I’ll be thinking about April. Life does go on.

Spiced Apples

Ingredients:
2 cups of apple cider
2 pieces of star anise 
1 stick of cinnamon
6 cloves
6 cardamom seeds
1 thumb-size piece of fresh ginger, peeled and thinly slices
6 whole allspice seeds (optional)
4 large apples, peeled, cored, and cut into 1” pieces 

* Note
I like Granny Smith apples, but any firm, tart variety will do.As an option y ou can leave the skins on.

Method:
• Place the apple cider and spices in a shallow enamel or stainless steel pan.
• Bring to a brisk boil and reduce the cider for 3-4 minutes. 
• Lower the heat to a gentle simmer and add the apples in a single layer if possible.
• Gently stir the apples to ensure they cook evenly. Five minutes will do it, otherwise you will have spiced applesauce, which won’t be bad either.

Serves 4 people