Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Thursday, October 21, 2010

Baked Apple Halves with Maple Cream worth interrupting a well-ordered schedule for

Earlier I mentioned Hubby's mother's great love for and penchant for preparing baked apples. I then presented a roasted pear recipe that reminded me of how her delicious baked apples tasted. That was before I found this Baked Apple Halves with Maple Cream recipe in a recent Prevention magazine.

I have real trouble with receiving a new issue of Prevention in the mail, because I want to try every recipe that appears within its pages. That messes up my little world, because I already have my stack of "to-be-tried" recipes lying neatly atop my microwave. I have them arranged in order and have a grocery list prepared to accompany the recipes. Introducing a new one throws off my schedule of things. (I'm not very spontaneous--remember my Meyers-Briggs personality assessment that I mentioned earlier? Don't mess with my plans without giving me plenty of advance warning; unless you want to tangle with a mountain lion, don't spring something on me. Surprise birthday parties, though thoughtful gestures, are major shocks to my system and take me weeks to recover from.)

However, introducing this Baked Apple Halves with Maple Cream recipe that called out to me when I opened the pages of my new Prevention was well worth throwing myself off-kilter for a few days. What an awesome dish! Best of all, you can bake the apples for this side dish up to a day ahead, cool, and store them in the refrigerator covered. The recipe called for Ida Red apples, but the Jonathan, Jonagold, or Gala variety also will work.

You'll have a tough time deciding whether this is a salad, a veggie, or a dessert. Hubby saved a little of the reserved fruit syrup to put in a smoothie. Ditto for the leftover maple cream--literally a good-to-the-last-drop use of a wonderful recipe.

Baked Apple Halves with Maple Cream

2 large apples, halved lengthwise and cored with a melon baller
4 teaspoons trans-free margarine, cut into small pieces
1/2 cup orange juice
1 tablespoon apple cider vinegar
1/4 cup fat-free evaporated milk
2 tablespoons sugar-free maple syrup

Preheat oven to 350 degrees. Chill small mixing bowl for preparing evaporated milk. Place apples flesh side up in square baking dish and dot with margarine. Pour orange juice and vinegar over top. Cover with foil and bake 40 to 45 minutes until apples are soft but still hold their shape. Remove apples to large plate and pour juice from dish into small saucepan. Bring to a boil and reduce 3 to 4 minutes until thick and syrupy. Reserve 4 tablespoons. Whip evaporated milk and maple syrup together in chilled bowl with electric mixer at high speed 3 to 5 minutes until mixture thickens. Top each baked apple half with 1 1/2 tablespoons of the maple cream and drizzle with 1 tablespoon of the reserved fruit syrup. Makes four servings.

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