Oct 23, 2008 7:59 pm US/Pacific
Tony Tantillo: Heirloom Apples
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CBS 2 HD food reporter Tony Tantillo.
CBS
Well, this week's tip is going to be with heirloom apples.
I love heirloom apples and there's heirloom tomatoes, heirloom vegetables, even heirloom eggplant; everything is heirloom right now. It's kind of like the key thing, it's the trendy thing, and there are heirloom apples.
Did you know there's hundreds on top of hundreds of apples available right now? Local grown apples you can find in your green markets, farmer's markets, up scale stores, and even in your mainstream supermarkets, and heirloom apples are fantastic; their flavor is incredible. Let's look at this selection here, kind of like a miniature apple.
When you buy heirloom apples, like all apples, make sure the color is nice all the way around.
Now see this one here? It has a nice bruise here. You want to stay away from that because these apples are small and the bruise is big, it's about 25% of the apple, so make sure it's free from any bruising whatsoever. A little bit of a green tinge is OK. As a matter of fact, that's even better.
When you bring them home, store them in the refrigerator right away. Heirloom apples, unlike other commercial apples, shelf life is very short, so buy them and enjoy them, otherwise they'll become mealy and you don't want that.
Turkey Waldorf with Fennel
This is a great dish for the day after big holidays such as Thanksgiving, Christmas, or Easter.
Serves 4 - 6
2 cups cooked turkey (smoked or roasted), cubed
2 cups heirloom apples, or crisp apples such as Fuji, Stayman, or Granny Smith, cored (but not peeled) and cut into 1/2-inch dice
1 cup coarsely chopped fennel
1/4 cup dried cranberries or dried cherries soaked 20 minutes in warm water and drained
1/4 cup minced scallions
1/3 cup low-fat mayonnaise
1/2 cup low or nonfat sour cream
1 tablespoon grated ginger
1 teaspoon lemon or lime juice
Kosher salt and freshly ground black pepper to taste
1. Combine turkey, apples, fennel, cranberries, and scallions in a mixing bowl.
2. In a small bowl, combine remaining ingredients. Pour dressing over turkey et al. Mix well and refrigerate a few hours before serving.
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