The Carlisle Mosquito Online

Friday, October 24, 2003


Fresh apples: Fall's sweetest temptation
Apples may be the most ubiquitous and popular of all fruits. Long before they were cultivated, they probably grew wild in Central Asia, China, and Southwest Asia (where some Biblical scholars place the Garden of Eden), and they crop up in the first written languages. Cultivated apple trees were first brought to this country in 1629, probably by the future Governor John Endicott. They have been subjects of controversy throughout history in literature and mythology, probably because they are so sinfully delicious. We all know the story of Eve and her fruit, which was "of the tree of the knowledge of good and evil," "good for food," "pleasant to the eyes," and strictly forbidden. Although that tempting fruit is never specifically identified in the Bible, somewhere along the timeline of art and literature the instrument of man's fall became the apple. Over the years, it has taken on other symbolic meanings as well. Perhaps its relationship to knowledge, not to mention its reputed irresistibility, explains why we give apples to our teachers.
We all know how wonderful it is to snap a beautiful ripe apple off a tree in the fall and bite into its sweet-tart, juicy flesh. This is one of the most piquant pleasures of fall. The temptation to eat too many out of our bushel or peck bags, however, can result in a stomachache. And how many of us, unable to resist the smell, shape, and color of these beauties, have picked so many that we would have to make dozens of pies or put up enough applesauce to fill our cellars? Recognize yourself in this scenario?

The Mosquito to the rescue! Here are some favorite recipes of Mosquito staff members, guaranteed to put all your fresh apples to good use. Indulge in a little temptation!


Tarragon Apple Chicken with Lemon Glaze
Serves 4
4 boneless skinless chicken breasts
1 T. fresh tarragon, chopped, or 1 tsp. dried
Salt and pepper to taste
1 medium onion, chopped
1 medium apple, chopped
Cooking spray
Canola oil to brush
Fresh tarragon for garnish
Juice and peel of 1 lemon
2 tsp. honey
1 1/2 tsp. cornstarch dissolved in 1/4 c. water
1. Mix together in a bowl the onion, apple, tarragon, and salt and pepper.
2. Make a slit in each of the chicken breasts and stuff generously with the onion-apple mixture.
3. Place the stuffed chicken breasts in a glass baking dish that has been sprayed lightly with cooking spray. Brush tops of breasts with a little Canola oil, and bake in a 350-degrees oven for 45 minutes.
4. Toward the end of the baking time, make the glaze by combining the peel, lemon juice, and honey in a small saucepan. Set it over medium heat and bring it to simmer. Slowly stir in the water and cornstarch mixture, stirring constantly, until you get a fairly thick sauce consistency.

5. Place chicken breasts on a serving plate and pour the glaze over them. Garnish with fresh tarragon.

Priscilla Stevens


Hot Spiced Cider
Pork Chops with Apples and Leeks
Braised Red Cabbage and Apples

2003 The Carlisle Mosquito