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The extra glaze can be refrigerated for several weeks and served over pancakes or used on poultry or pork.
1 cup maple syrup
1/4 cup apple cider
1/4 cup packed dark brown sugar
1 cinnamon stick
2 whole star anise
1/8 teaspoon ground cloves
1 to 2 teaspoons soy sauce
2 large tart apples, such as Granny Smith or Pink Lady
In a small, heavy saucepan over low heat, combine maple syrup, cider and sugar. Stir to dissolve sugar; add cinnamon stick, star anise and cloves. Bring to a simmer and cook until reduced by about a quarter. Stir in 1 teaspoon of the soy sauce. Taste and add more, if desired. Let cool to room temperature; remove and discard spices.
Heat the grill to medium-low.
Cut out the cores and seeds from both apples. Setting them on their sides, cut each into 1/2-inch-thick rings. Brush both sides of each apple ring with oil.
When the grill is ready, place the apple rings on the grill grates and cook with the grill covered for 2 minutes per side, until they have deep grill marks. Brush the tops of the apple rings with glaze and cook another 2 minutes. Turn over, brush with more glaze and grill 2 more minutes. Makes 4 servings.
Source: Elizabeth Karmel for the Associated Press.
Per serving: 230 calories, 45 calories from fat (20 percent of total), 5 g fat (0 saturated,0 trans fats), 0 cholesterol, 50 g carbohydrate, 3 g fiber, 43 g sugar, 0 protein, 85 mg sodium.
Apple and Cheddar Cake
As cheese melts, it gets sticky, so grease and flour your pan well, even if it has a nonstick surface.
3/4 cup unbleached all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
6 tablespoons milk
1 cup extra-sharp grated Cheddar cheese
1 large Gala or Delicious apple, peeled, cored and cut into 1/4-inch dice
Heat oven to 350 degrees. Grease a 9-inch-round cake pan and dust with flour. Combine flour, cornmeal, baking powder and salt in a medium bowl.
Beat butter and sugar with an electric mixer on medium-high speed until fluffy, about 3 minutes. With mixer on medium-low, add eggs, one at a time.
Turn the mixer to low and add half of the flour mixture. Stir in the milk. Stir in the remaining flour mixture until just combined. Stir in the Cheddar and apple.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and let it cool completely. Makes 8 servings.
Source: Lauren Chattman for Newsday.
Per serving: 344 calories (47 percent from fat), 18 g fat (11 g saturated, 4.9 g monounsaturated), 93 mg cholesterol, 7.4 g protein, 39 g carbohydrate, 1.2 g fiber, 254 mg sodium.
Miami Herald Wire Services
With the fall harvest filling supermarket bins, a crop of appealing apple recipes has come our way.
Elizabeth Karmel, a chef who develops recipes for the Associated Press, recommends a hard, tart Granny Smith or Pink Lady for her Grilled Maple-Glazed Apple Slices, a side dish she serves with pork chops, salmon or rotisserie chicken.
Lauren Chattman, a pastry chef and cookbook author who writes a food column for Newsday, suggests Gala or Red Delicious for her irresistible Apple and Cheddar Cake.
With the Jewish high holidays upon us, it’s time to ask: Is homemade gefilte fish better than store-bought? Who is making the most interesting pickles in town? And whose recipe for rugelach rises to the top of the pack?
In honor of Hispanic Heritage Month, Chef Pepin and Winn-Dixie have collaborated on “Dos Culturas, Mucha Frescura,” a collection of recipes celebrating the fusion of Latin and American food cultures.
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