Pat Ernst Dugan loves to cook, eat, travel and learn about regional foods. She's been doing it for 18 years.

Dugan, of Corning, shares her culinary knowledge with readers in a weekly food column. "Foodly Yours" covers cooking, dining and Finger Lakes foods, from locally grown produce, cooking gadgets and tools to a a new recipe each week, proposed by Dugan to be "quick-fix, limited ingredient and realistic."

A new view of apples: It's how you slice it

October 6, 2005
Pat Ernst Dugan

Quite surprising is the view of an apple slice when an apple is cut crosswise. The slice reveals a star-shaped center or core, much different from the view when cut down through the stem. Apples are amazing!

Apples are the king of fruit. They are more widely grown than any other fruit and documented recipes for the all-American apple pie date back to 1697. Perhaps it's time to add some crunchy sweet innovations into our apple recipes.

For instance, instead of a two-crusted apple pie, prepare a Country Open-Face Apple Tart. There are fewer calories without the additional crust and the beauty of the apples is in full view.

Use your favorite pastry for a single crust pie. Roll to a 12-inch circle. Transfer to a parchment paper-lined baking sheet. Sprinkle the dough with 1 tablespoon of flour to within 2 inches of the edge.

Prepare 4 cups of apple slices mixed with 1/3 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. Spoon sugared fruit onto the center of the dough, spreading to within 2 inches of the edge. Fold edges up, crimping and overlapping, working around the circle.

Bake in 375-degree oven for 35-40 minutes or until apples are just tender. Sprinkle with baker's sugar, if desired.

For a satisfying game-time snack or simple hors d'oeuvre, how about serving apple slices paired with slices of Yancey's Fancy Aged Cheddar with Finger Lakes Champagne?

Yancey's Fancy is the official cheese of the Buffalo Bills. Located in Corfu, NY, Yancey's cheeses are handcrafted by 45 "exceptional" employees. Check out the Web site for all flavors: www.yanceysfancy.com. (Yancey's Peppadew Cheddar was voted the most perfect book club bite at our gathering last month.)

Serving chicken breast for supper soon? Try apple salsa as a refreshing goof-proof topper.

Dice 2 small apples. Mix in a bowl with 1 medium diced red pepper, 2 tablespoons lemon juice, 2 tablespoons finely minced red onion, 1 tablespoon minced fresh parsley, 1 tablespoon honey, a dash of hot pepper sauce, salt and pepper. Refrigerate for 30 minutes to mingle flavors.

'Tis the season for coleslaw with the abundance of local cabbage. Mull over the addition of crispy Crispin diced apples (the local Granny Smith apple substitute) or homegrown Cortland cubes (the slow to "rust" apple) to your favorite recipe.

Remember Waldorf Salad? "Oscar of the Waldorf" (not a chef, but the maitre d'hotel) first created this classic fruit salad at New York's Waldorf-Astoria Hotel in 1896. Chunks of apple, celery and walnuts mixed with a mayonnaise thinned with a little lemon or orange juice can be revived today into a sandwich filling with the addition of diced chicken or turkey.

Ponder the possibility of Apple Carrot Slaw. A delicious slaw variation with a reasonably low-calorie dressing, this slaw goes together fast 'n easy and elegantly if you have a julienne cutter. If you don't, cut the apples into a tiny dice and grate the carrots.

First mix the dressing. Combine 1/3 cup low-fat mayonnaise, 1/3 cup nonfat yogurt, 2 tablespoons cider vinegar, 1 tablespoon Splenda, 1/2 teaspoon celery seed, salt and pepper. Julienne 3 apples and 2 large carrots and mix into the dressing. Sprinkle with chopped green onion.