FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 

  You are here > 

HomeFood ArticlesFood History 'A' to 'C' >  Apples: A Short History

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

See also: Apple Varieties & Usage; Apple Facts & Trivia; Apple Quotes; Apple Tips

APPLES IN HISTORY: The Big Apple

 

FOOD FOR THOUGHT Mark R. Vogel - Epicure1@optonline.net - Archive


The apple is one of the most ubiquitous foods in the annals of mankind.  Few foods are as prevalent in our history, mythology, and psychosocial culture as the apple. This is particularly manifested in the apple's symbolism.  It has run the gamut from good to bad; representing love, sensuality, beauty, wisdom, inspiration, temptation and evil.  Consider the following:

     In the premier example of its symbolism, the Devil tempted Eve into sin with an apple.  Conversely, in 400 AD, St. Jerome advised his monks to labor on apple and other fruit trees to in order to eschew sloth and the Devil. In Greek mythology, Gaia, or Mother Earth, presented Zeus with a tree of golden apples on his wedding day as a symbol of love.  Yet it was this same type of apple that played a role in sparking the legendary Trojan War in ancient Greece.  It was a falling apple that supposedly bestowed Isaac Newton with the epiphany that led to his discovery of the laws of gravity and motion. The mythical William Tell shot an apple resting on his son's head to prove his prowess with a crossbow and escape persecution from the government. New York City is known as the "Big Apple."  And who could forget Snow White's stepmother's nefarious plan to poison her with an apple? 

Apple cart

     When we love someone they are the "apple of our eye."  The apple's health benefits are espoused by the phrase: "An apple a day keeps the doctor away." When we wish to ingratiate our self with the teacher, we give her the gift of an apple. Yet when we wish to add salt to someone's wound, we vengefully query "How do you like those apples?"

     Yes, the apple is an anthropological icon.  This revered fruit originated in Asia and was first cultivated by man 3,000 years ago. The Romans introduced it to Europe and the Europeans brought it to America in the 17th century. There are approximately 7500 varieties of apples worldwide although only 100 are grown commercially in the US.  (The number of non commercial varieties grown is in excess of 2,000).  They are available year round but are at their best in the fall.  Choose specimens that are free of any bruises or soft spots. Apples continue to ripen after they are harvested.   Apples in good condition, in plastic bags, can last up to six weeks in the refrigerator.  At room temperature they will last less than a week.  Apples are high in fiber, one type of which, pectin, helps reduce cholesterol.  Apples are also high in antioxidants and contain vitamins A and C, and potassium.

     Deciding which apple is best for a particular culinary purpose is primarily based on the specific apple's ability to maintain its structural integrity during cooking.  For example, Rome, Golden Delicious, Granny Smith and Braeburn hold their shape and texture. They are good choices for baked apples.  Empire, Cortland and Mcintosh become somewhat mushy when cooked. Use them for homemade applesauce. For pies, try a combination of both firm and softer apples.  Some apples, like Red Delicious, lose flavor when cooked and are best eaten raw.  Fuji are also best for the lunchbox.

 

APPLE CRISP

Apple Colors

This recipe comes from Julie Casey, the pastry chef of Tre Vigne Restaurant in basking Ridge, New Jersey
 

FOR THE FILLING:
• 6 granny smith apples, peeled, cored, and sliced
• 2 cups apple juice
• 1 and a half teaspoon cinnamon
• Half teaspoon nutmeg
• Pinch of cloves
• 1 cup brown sugar
• Quarter cup white sugar
• 1 cup dried cranberries

DIRECTIONS

Place everything except the cranberries in a large pot and bring to a boil.  Reduce heat and maintain at a simmer. Meanwhile, mix 3 tablespoons of cornstarch with just enough water to make a paste. Pour into the apple mixture and bring the mixture to a near boil.  If the filling still seems liquidity, add one more tablespoon of cornstarch dissolved in a little water.  After the cornstarch has been added and the mixture brought to a near boil, remove it from the heat, add the cranberries and set it aside.


FOR THE CRUST:
• 1 cup all purpose flour
• 1 cup instant oatmeal
• 4 oz. brown sugar
• Half teaspoon cinnamon
• Half teaspoon nutmeg
• Pinch of salt
• 5 oz. cold butter, cut into small cubes

DIRECTIONS

Mix all of the dry ingredients in an electric mixer with the paddle attachment.  Then add the butter a piece at a time until a crumbly texture is achieved. Be careful of over mixing or you'll create a dough.  If you don't have an electric mixer, mix the dry ingredients in a bowl with a whisk and then cut in the butter with a fork or pastry blender.  Place the apple mixture in an 8 x8x2 baking dish.  Spoon the crust on top and bake at 400 degrees for 30 minutes or until the top is bubbly and brown,
 

 

RELATED ARTICLES

  Food History 'A' to 'C'   ·   1871 Paris Siege Menu in French   ·   1871 Paris Siege Menu in English   ·   A la mode   ·   A Matter of Taste: Unfamiliar Foods   ·   Animal Crackers   ·   Apalachicola   ·   Apples: A Short History   ·   Apple Brown Betty   ·   Arpicots, The Precocious Fruit   ·   Bacon, Bringing it Home   ·   Bain Marie   ·   Baked Alaska   ·   Balsamic Vinegar   ·   Banana Bread   ·   Bavarian Cream   ·   Beans: History & Nutrition   ·   Beef Wellington   ·   Biscuits: A Short History   ·   Blueberry History   ·   Breakfast Cereal & The Kelloggs   ·   Caesar Salad Origin   ·   Canning: A History of Canned Foods   ·   Cantaloupe (The Seeds Of Columbus)   ·   Cans, Extreme Shelf Life   ·   Celery, A History   ·   Chateaubriand   ·   Cheddar Cheese Origins   ·   Cherries, History of Cherries   ·   Chicken a la King   ·   Chuckwagon History   ·   Chutney Origins   ·   Cocoa and Chocolate History   ·   Corn: The History of Corn   ·   Creme Bavaroise Origin   ·   Crepes Suzette   ·   Cucumber History & Use  
  Home   ·   About & Contact Us   ·   Recipe Contests   ·   Food Timeline   ·   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.