Recipes from a canadian magazine feat. apples and pears.

[meumar]

Hi:

Here are some recipes from a canadian magazine that I found. They look interesting, and I'd love to hear your opinions on them. They are advertised as "healthy" recipes and all feature apples or pears. They also have a root-vegetable section in the same magazine and I will post those recipes if there is interest.

1.) Healthy Birchermuesli: (I'm not sure about this one because the oats are raw)

2/3 cup rolled oats
1/3 cup full fat yogurt
1 lemon, juice only
3 apples, quartered, cored and shredded
1 pear or apple, quartered cored and shredded,
3 tbsp liquid honey
1/4 cup chopped or shredded hazelnuts, almonds, walnuts or pecans, toasted.

Soak oats in equal amount of water for 12 hours. Mix in yogurt and lemon juice. Stir in apples and pear. Mix in honey to taste; stir in nuts. Makes 4 -6 servings


2.) Apple and Pear Granola Crisp

4 cups sliced peeled apples
2 cups sliced peeled pears
1/4 cup currants
1/4 cup brown sugar
2 tbsp whole wheat flour
1/2 tsp grated lemon rind
1 1/2 tbsp lemon juice
1/4 cup liquid honey
3 tbsp apple cider
3 tbsp almond butter
1/2 tsp cinnamon
pinch salt
2 cups large-flake rolled oats
1/4 cup sliced almmonds
3 tbsp shelled sunflower or pumpkin seeds or sliced almonds.

In 8-inch baking dish, mix apples, pears, currants, sugar, flour lemon rind and juice. Cover w/ foil and bake in 375 degree F oven until mixture is bubbling and apples are just about tender, 35-40 min.

Meanwhile in small saucepan over medium heat, stir together honey, cider, almond butter, cinnamon and salt until thoroughly mixed. Scrape into bowl; mix in oats , almods and sunflower seeds. Spoon over apple mixture. Reduce heat to 350 degrees, bake uncovered until topping is crispy, about 20 minutes. Makes 6-8 servings.

3) Pear Smoothies

Buttermilk or Keffir Pear Smoothie

1 large ripe pear, peeled cored and chopped
1 cup buttermilk or kefir
1 tbsp Toasted Wheat Germ (just toast wheatgerm in dry skillet until fragrant)
2 tsp liquid honey

Blend all together --- makes 1 serving

Yogurt Pear Smoothie

1 large ripe pear, peeled cored and chopped
2/3 cup yogurt
1/3 cup apple cider
1 tbsp Toasted Wheat Germ
1 tsp liquid honey

Blend all together -- makes 1 serving.

4) Savory Apple and Onion Pie:

1 1/4 cups buttermilk
2 tbsp malt syrup or honey
2 tsp active dry yeast
1 1/2 cups whole rye flour
1 1/2 cups (approx) whole wheat flour
2 tbsp butter
1 lb onions (3 or 4) chooped
1 tsp caraway seeds
Pinch salt
2 lb apples (quartered, peeled, cored and sliced)
1 cup apple cider
1/3 cup diced cured ham, such as speck or proscuitto

Warm buttermilk to about 100 degrees f. Pour into large bowl; stir in syrup. Sprinkle yeast over top; let stand until yeast starts foaming, about 10 minutes. Mix in rye flour and about two-thirds of the whole wheat flour until sticky dough forms.

Sprinkle some of the remaining flour on work surface; using floured hands, knead dough, adding mmore flour as necessary until smooth but still fairly sticky. Form into ball and place in greased bowl; cover and let rise in warm place until doubled in volume, 1 1/2 to 2 hours. Punch down dough and knead lightly. Sprinkle 17 x 11 inch baking sheet with flour. Roll out dough and fit onto sheet. Cover w/ kitchen cloth; let rest for 30-45 minutes.

Meanwhile in large skillet heat oil over medium heat; fry onions until golden, 12 to 15 minutes, adding caraway seeds and salt during last few minutes. Add apples and cider; increase heat to high and cook, stirring, until liquid is boiled out and apples are tender-crisp. Transfer to bowl; let cool slightly. Stir in ham. Spread apple mixture over dough. Bake in 425 degree F oven until bottom crust is browned, about 25 minutes. Serve warm or at room temp.


5) Poached Pears with Honey Cider Sauce and Quark

6 small pears
2 cups apple cider
1/3 cup buckwheat honey
6 whole cloves
2 pods star anise
1 stick cinnamon
1 1/2 cups quark

Peel, halve and core pears. Place in saucepan along w/ cider, honey, cloves, star anise and cinnamon. Bring to boil; reduce heat and simmer until pears are tender, 7 to 15 minutes, depending on variety and ripeness. Remove pears w / slotted spoon; let cool. Boil liquid over high heat until syrrupy and reduced to about 1/2 cup, 12 - 15 minutes. Strain into heatproof bowl, let cool.

For each serving, spoon 1/4 cup quark onto dessert plate. Top with 2 pear halves and drizzle with syrup. Makes 6 servings.

[meumar]

I forgot to write:

They suggest crumbling 3/4 cup grated old Gouda, Gruyere or Cheddar cheese over the pie before baking if you want to.