Advertisement
HomeCollectionsApple Juice
IN THE NEWS

Apple Juice

FEATURED ARTICLES
BUSINESS
By Michelle Singletary and Michelle Singletary,Evening Sun Staff | October 4, 1991
When you're shopping, it isn't easy being green.The lament of Kermit the Frog has become the watchword of environmentalists who say the Earth is too cluttered with products that don't decompose and can't be recycled or reused."
ARTICLES BY DATE
ENTERTAINMENT
By Meekah Hopkins | February 11, 2014
I ♥ apples, but it's pretty difficult to find a drink that incorporates the fruit well. (In other words, doesn't make it taste like a disgusting Jolly Rancher-infused swill of sugar.) So it's a bit of a surprise that I've managed to find one now, in the dead of winter, and at Riptide by the Bay in Fells Point, of all places. Actually, the laid-back bar, known more for crab deals in the summer, has a pretty nice cocktail program going on. And its Hot Spiked Homemade Apple Cider ranks high on the list.
Advertisement
FEATURES
By Nancy Byal and Nancy Byal,Better Homes and Gardens Magazine | July 10, 1991
Get 'em while you can! It's peak season for plump crisp-tender snap peas.Snap Peas with Walnuts8 ounces snap peas, cleaned2 tablespoons water1/4 cup apple juice2 teaspoons walnut oil or cooking oil1 teaspoon cornstarch1/4 teaspoon salt2 tablespoons broken walnutsRed leaf lettuce (optional)Apple wedges (optional)Edible marigold petals (optional)In a one-quart microwave-safe casserole combine snap peas and water. Cook, covered, on 100 percent power (high) for 3 1/2 to five minutes (low-wattage ovens: five to six minutes)
ENTERTAINMENT
By Wesley Case, The Baltimore Sun | October 10, 2013
Here's what we like to see at Midnight Sun: A trusted local brewery collaborating with nearby farms to create something new. Frederick's Flying Dog announced last week that it has teamed up with Jefferson's Distillery Lane Ciderworks and Purcellville, Va.'s Breaux Vineyards for two small-batch beers. The Orchard Ale was made with fresh-pressed apple juice from Distillery Lane, and the Vineyard Blonde - a Belgian-inspired ale - was made with Vidal Blanc grape juice from Breaux Vineyards, according to Flying Dog's director of communications, Erin Weston.
FEATURES
October 6, 1999
Spiced Apple Butter Pork Roast is an appealing low-fat dish for early fall dining. Apple butter adds to the pork's rich savor, but a serving will deliver only about 4 grams of fat.If you have already harvested your own apples and made preserves, you can use homemade apple butter instead of the store-bought kind. Apple brandy or juice and cider vinegar reinforce the fruity theme of the marinade that gives the meat its good flavor.Spiced Apple Butter Pork RoastServes 8one 2-pound boneless center-cut lean pork loin roast, or boneless lean pork sirloin roastone 1-pound, 13-ounce jar apple butter (about 2, cups)
ENTERTAINMENT
By Meekah Hopkins | February 11, 2014
I ♥ apples, but it's pretty difficult to find a drink that incorporates the fruit well. (In other words, doesn't make it taste like a disgusting Jolly Rancher-infused swill of sugar.) So it's a bit of a surprise that I've managed to find one now, in the dead of winter, and at Riptide by the Bay in Fells Point, of all places. Actually, the laid-back bar, known more for crab deals in the summer, has a pretty nice cocktail program going on. And its Hot Spiked Homemade Apple Cider ranks high on the list.
FEATURES
By Charlyne Varkonyi | October 24, 1990
When the leaves start turning those warm autumn colors, many of us start craving the flavors of fall.One of those favorite flavors is pork with apples. This Fastlane Feast gives the old classic an updated twist by adding pine nuts and raisins. Instead of using a sauce dependent on butter, this sauce relies on a reduction of white wine and apple juice.Those who are trying to reduce the amount of pork in their diet because of fear of fat should keep in mind the results of a recently released study conducted by the University of Wisconsin for the pork industry and the U.S. Department of Agriculture.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | November 12, 2006
This recipe for Apple Glazed Pork Chops pairs two classic fall ingredients. Available year-round, both are at their peak of flavor now: Apples are harvested from September to November, and pork is in peak supply between October and February. Jill Wendholt Silva writes for the Kansas City Star, which provided the recipe and analysis. APPLE GLAZED PORK CHOPS Serves 4 2 teaspoons vegetable oil 1 teaspoon dried thyme leaves 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound boneless center-cut pork chops 1 small sweet yellow onion 1 tart red apple (such as Jonathan or Rome)
FEATURES
By Waltrina Stovall and Waltrina Stovall,Contributing Writer Universal Press Syndicate | November 21, 1993
TC What's more autumn than apple pie?Apple-cranberry pie, of course.Though apples are in stores the year-round, fall is the harvest season for most varieties.Cranberries are truly seasonal. The fresh berry is available October through about the end of December; for the rest of the year, we have to substitute frozen.So if the arrival of cooler days gives you the urge to bake, consider the apple-cranberry pie.Apple-cranberry pieMakes 1 piepie crust for 10-inch, double-crust pie4 cups peeled and sliced apples (McIntosh or Cortland)
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | March 26, 2008
Compared to a bowl of oatmeal, pancakes seem like a lightweight breakfast option. But this recipe for Whole-Wheat Pancakes With Dried-Fruit Conserve adds several layers of good nutrition to start the day. Combine rolled oat flour with whole-wheat flour for the health benefits of whole grains. Add chopped walnuts, which contain heart-healthy omega-3, and chopped apple bits for added vitamins and fiber. Then make a batter using low-fat buttermilk, fat-free milk and unsweetened applesauce to cut down on saturated fat. Finally, skip dribbling syrup on the stack.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | October 22, 2008
Mary Earl of Baltimore was looking for a recipe for apple butter that is made in the oven. Betty Smith of Bend, Ore., sent in her recipe for the butter that she adapted over the years. Her recipe is very simple and allows for personal variation. Almost any type of apples will work, and she also says you can use any type of sweetener as well - just aim for a cup's worth. Her recipe is not meant to be preserved. This butter is ideal for this time of year, when apples are so varied and plentiful.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | March 26, 2008
Compared to a bowl of oatmeal, pancakes seem like a lightweight breakfast option. But this recipe for Whole-Wheat Pancakes With Dried-Fruit Conserve adds several layers of good nutrition to start the day. Combine rolled oat flour with whole-wheat flour for the health benefits of whole grains. Add chopped walnuts, which contain heart-healthy omega-3, and chopped apple bits for added vitamins and fiber. Then make a batter using low-fat buttermilk, fat-free milk and unsweetened applesauce to cut down on saturated fat. Finally, skip dribbling syrup on the stack.
NEWS
By Jill Wendholt Silva and Jill Wendholt Silva,McClatchy-Tribune | November 12, 2006
This recipe for Apple Glazed Pork Chops pairs two classic fall ingredients. Available year-round, both are at their peak of flavor now: Apples are harvested from September to November, and pork is in peak supply between October and February. Jill Wendholt Silva writes for the Kansas City Star, which provided the recipe and analysis. APPLE GLAZED PORK CHOPS Serves 4 2 teaspoons vegetable oil 1 teaspoon dried thyme leaves 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1/4 teaspoon pepper 1 pound boneless center-cut pork chops 1 small sweet yellow onion 1 tart red apple (such as Jonathan or Rome)
NEWS
By Bev Bennett and Bev Bennett,Special to the Sun | March 17, 2002
There are some foods you crave on Sunday mornings: the uncomplicated and satisfying texture of pancakes or French toast, the sweetness of maple syrup and the fresh taste of fruit. But you can enjoy the familiar flavors in an appealing new package. As a change from the usual menu, serve cheese quesadillas. The dish is as easy to make as grilled cheese sandwiches. Arrange cheese on half a flour tortilla, fold over and fry in butter in a skillet. As soon as the tortilla is golden-brown and the cheese starts to ooze out, the quesadilla is ready, and you're in for a treat.
FEATURES
October 6, 1999
Spiced Apple Butter Pork Roast is an appealing low-fat dish for early fall dining. Apple butter adds to the pork's rich savor, but a serving will deliver only about 4 grams of fat.If you have already harvested your own apples and made preserves, you can use homemade apple butter instead of the store-bought kind. Apple brandy or juice and cider vinegar reinforce the fruity theme of the marinade that gives the meat its good flavor.Spiced Apple Butter Pork RoastServes 8one 2-pound boneless center-cut lean pork loin roast, or boneless lean pork sirloin roastone 1-pound, 13-ounce jar apple butter (about 2, cups)
NEWS
By Frederick N. Rasmussen and Frederick N. Rasmussen,SUN STAFF | May 16, 1999
John Frank Marozza, founder and former owner of T.L.C. Horse Transport and a thoroughbred breeder, died May 9 from complications of diabetes at Anne Arundel Medical Center in Annapolis. The Severna Park resident was 69.A robust man who began riding horses as a 9-year-old growing up in Hagerstown, Mr. Marozza had bred thoroughbreds and appaloosas since 1970 at his 78-acre Windsor Hills Farm in Everett, Pa.In 1983, he began Tender Loving Care Horse Transport, better known as T.L.C. Horse Transport, with a Ford pickup and a trailer that could carry two horses.
FEATURES
By Jane Snow and Jane Snow,knight ridder/tribune | September 2, 1998
This is a confession: I have never canned so much as a green bean in my life.Never have I been tempted to stand over a steaming kettle in the dead of summer, wrestling hot peaches into glass jars. Not even the lure of uncapping homemade roasted tomato sauce in bitter January could tempt me to unravel the mysteries of canning tongs and pressure steamers.But now I've been suckered in. I have canned.The siren was an expensive jar of apple-thyme jelly a friend gave me as a present. The amber jelly shimmered seductively on thick slabs of cream-cheese-slathered toast.
NEWS
By Bev Bennett and Bev Bennett,Special to the Sun | March 17, 2002
There are some foods you crave on Sunday mornings: the uncomplicated and satisfying texture of pancakes or French toast, the sweetness of maple syrup and the fresh taste of fruit. But you can enjoy the familiar flavors in an appealing new package. As a change from the usual menu, serve cheese quesadillas. The dish is as easy to make as grilled cheese sandwiches. Arrange cheese on half a flour tortilla, fold over and fry in butter in a skillet. As soon as the tortilla is golden-brown and the cheese starts to ooze out, the quesadilla is ready, and you're in for a treat.
NEWS
By Marcia Myers and Marcia Myers,SUN STAFF | October 30, 1998
It is a season of discontent for cider makers across Maryland, and for purists who consider autumn incomplete without a taste of the darkly sweet tang of fresh-pressed, unprocessed apple juice.Once a harvest staple, the beverage is fast disappearing from grocery stores, farm markets and even roadside stands under the pressure of new federal warnings about a dangerous strain of E. coli bacteria and sharper scrutiny by the state health department.Making and selling autumn's signature treat has, in short, become a test of economics and ingenuity for fruit farmers across Maryland.
FEATURES
By Jane Snow and Jane Snow,knight ridder/tribune | September 2, 1998
This is a confession: I have never canned so much as a green bean in my life.Never have I been tempted to stand over a steaming kettle in the dead of summer, wrestling hot peaches into glass jars. Not even the lure of uncapping homemade roasted tomato sauce in bitter January could tempt me to unravel the mysteries of canning tongs and pressure steamers.But now I've been suckered in. I have canned.The siren was an expensive jar of apple-thyme jelly a friend gave me as a present. The amber jelly shimmered seductively on thick slabs of cream-cheese-slathered toast.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.