Cold weather can't keep fruit off the menu with these fun, healthy tips

(ARA) - There's no debating the nutritional benefits and taste appeal of fresh fruit. But the arrival of winter can mean health-conscious families face a fruit dilemma. Do you pay high prices for imported or hothouse fruit that may not be as flavorful as fruit grown in season? Or do you forgo fruit - and its health benefits - until its back in season where you live?

Fortunately when the weather is cold and many fruits are out of season, there are plenty of alternatives - options that still deliver the great taste and nutritional benefits that make us love fruit. Apples, especially, are healthful and versatile. Whether you chomp a fresh apple, sip some apple juice or savor some apple sauce, consuming apples has been linked to a number of health benefits. According to Deanna Segrave-Daly, RD, LDN top reasons to snack on apples include:

* Help prevent a decline in memory and brain function. Researchers at the University of Massachusetts Lowell (UML) have conducted a study showing the nutrients in apples are vital for communication between brain nerve cells.

* Ante up your antioxidants with apples. Leave the apple peel intact, this part is rich in antioxidants, specifically flavonoids, which protect against cell damage.

* One of the healthiest fruit around. A volume of research has linked apples' unique combination of antioxidants to reduce one's risk for age-related cancers, heart disease and cognitive illnesses.

* Breathe easily. Apples and apple juice may have a protective effect against the development of childhood asthmas and wheezing symptoms to assist lung function in kids.

* Read the label. Stick to all natural ingredients; most applesauces are made with high-fructose corn syrup, which provides extra calories but little nutrition.

The fruit experts at Tree Top offer some helpful hints for keeping fruit in your diet throughout the winter:

For breakfast

* Frozen fruit makes a great topper for everything from morning pancakes to a bowl of frozen yogurt. Freezing preserves the freshness and nutritional value of fruit, and keeping a bag or two of frozen fruit on hand is a convenient way to keep fruit in your child's diet all year round.

* Indulge yourself like a child with a treat that packs a grown-up nutritional punch - smoothies. Blend low-fat milk or yogurt with fresh apples or other fruit. To really ramp up the nutritional value, toss in a handful of leafy greens - it won't detract from the taste, but it will add significant nutritional value.

For lunch

* Most kids love apples. Toss a cup of natural or naturally sweetened applesauce into your child's lunchbox, and you'll be giving them a healthy, fun snack. You can even mix it up with varieties that blend apples with raspberry or strawberry.

* Replace sugary soft drinks and soda pop with all-natural fruit juices. Just remember, fruit juices contain natural sugars found in fruits, so be sure to follow dietary guidelines for daily allowances.

For snack time

* For a punch of vitamin C and protein that's so much fun kids won't know it's good for them, mix apple sauce with peanut butter for a tasty dip for apples and other fruits and vegetables. Tree Top natural apple sauces in a variety of flavors are made from 100 percent USA apples and are a good source of vitamin C.

For dinner time

* When baking, consider substituting apple sauce for 3/4 of the oil or butter. The swap works in most baked goods, such as brownies, cakes and muffins. It's a great way to cut back on the fat and calories in your holiday baking this year.

* Saute vegetables in Tree Top's Apple Cider or Apple Berry Juice. It will add plenty of flavor but with significantly less calories and no fat.

* Cook with apples, apple sauce and apple juice to enhance flavor and reduce fat and calories.

Here are two recipes, winners of Tree Top's "America's Secret Ingredient" recipe contest, to try this holiday season or even as a breakfast or dinner option!

Apple toffee French toast with apple syrup

Ingredients:
French toast ingredients:
8 cups French bread, cut into 1 inch cubes
3 tart apples, peeled, chopped
1 (8-ounce) package cream cheese, softened
3/4 cup brown sugar
1/4 cup sugar
1/4 cup Tree Top Apple Juice
3/4 cup milk
2 teaspoons vanilla, divided
1/2 cup English toffee bits
5 eggs

Apple syrup ingredients:
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups Tree Top Apple Juice
2 tablespoons lemon juice
5 tablespoons butter

French toast directions:
Place half the bread cubes in a greased 13-by-9-inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, Tree Top Apple Juice and one teaspoon vanilla until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another large bowl, beat the eggs, milk and vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean. Serve French toast with Apple Syrup. While baking French toast, prepare syrup.

Apple syrup directions:
In a medium-size saucepan whisk together sugar, cornstarch, cinnamon, nutmeg, Tree Top Apple Juice and lemon juice and heat to a boil, whisking constantly. Boil for one minute. Add butter. Serve over warm apple toffee French toast. For a thicker syrup simply reduce the amount of juice.

Poached gingered apple sea bass

Ingredients:
4 (6-ounce) sea bass fillets (about 1 inch thick, cut in 2-inch chunks)
2 teaspoons lemon pepper seasoning
32 ounces chicken broth, low sodium
1/8 cup Tree Top Apple Juice Frozen Concentrate
2 1/2 tablespoons minced ginger root
1 serrano chili pepper, seeds and stems removed, finely chopped
1 package mini multicolored mini peppers (stems removed, cut in rings)
2 cups stringless sugar snap peas
1/2 cup chopped Pink Lady apple
1/4 cup chopped green onions
2 tablespoons finely minced fresh basil
Pink finishing salt or salt of choice

Directions:
Sprinkle both sides of fish with lemon pepper; set aside. In a high-walled 12-inch skillet, on high, bring to a boil broth, apple concentrate, ginger root and serrano pepper. Cover skillet, reduce heat to simmer, cook for five minutes. Meanwhile, slice peppers in 1/4-inch rings. Reserve 12 rings for garnish; set aside.

Reduce heat to medium-low and carefully place fish in broth. Spoon poaching liquid over fish; cover, cook on medium-low for four minutes. Uncover, add mini-peppers (except garnish peppers), sugar snap peas, apples and green onions. Reduce heat to low, cover, simmer five minutes or until fish is done. Fish is done when it flakes easily and is opaque in the center when tested with a fork. To serve, divide evenly among individual shallow soup bowls. Garnish with reserved pepper rings and sprinkle fresh basil. Sprinkle with finishing salt to taste. Serve immediately with a spoon and fork.


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For A Delicious, Nutritious Diet, Add Apples

(NAPSI)-The old saying "an apple a day keeps the doctor away" may have more to it than many people realize.

That's because recent research at the U.S. Centers for Disease Control suggests apples may be a "superfruit" when it comes to helping your health. A diet rich in colorful fruits such as apples may help reduce your risk of stroke, type 2 diabetes and cancer and also works to address heart disease and control high blood pressure. Apples are also fat-free, saturated fat-free, sodium-free and cholesterol-free and are a good source of dietary fiber.

There are about 7,500 different kinds of apples to enjoy, but the best for baking tend to be:

• McIntosh-a medium-size, firm and juicy apple with crisp flesh and dark-red skin with green streaks.

• Rome Beauty-large, round and shiny with a slightly acid taste, rich aroma and red stripes with little spots on the skin.

• Granny Smith-green apples that are medium in size, juicy and tart.

These recipes are just two of the many delicious ways you can enjoy eating apples.

Lite Apple Crisp

Prep Time: 15 minutes

Bake Time: 35 to 45 minutes

Serves: 8

8 cups firm cooking apples, peeled, cored and sliced ½-inch thick (7 to 8 medium-size apples)

¼ cup Argo Corn Starch

⅓ cup granular sucralose sweetener

1 teaspoon cinnamon

½ cup unsweetened apple juice

1 teaspoon lemon juice

1 cup Karo Lite Syrup

4 crunchy granola bars, oats, nuts and honey flavor, crushed

Preheat oven to 350ºF. Stir apples, cornstarch, sweetener, cinnamon, apple juice and lemon juice together in a large saucepan. Add syrup and mix well. Heat over medium-high heat until the mixture just begins to boil, stirring frequently. Remove from heat and transfer to a greased 13 x 9-inch baking dish. Sprinkle crushed granola bars evenly over fruit filling. Bake for 35 to 45 minutes or until apples are tender.

Recipe Suggestion: Try this recipe with peaches, cherries or blueberries in place of apples and use ¼ teaspoon almond extract instead of cinnamon.

Caramel Sauce

Yield: Makes 4 cups

Use as a dip for fresh fruit or drizzle over ice cream or apple pie.

Prep Time: 5 minutes

Cook Time: 10 minutes

½ cup butter or margarine

2 cups brown sugar

1 cup Karo Light Corn Syrup

2 tablespoons water

1 can (15 ounces) sweetened condensed milk

1 teaspoon vanilla extract

Melt butter in a medium-size saucepan. Stir in sugar, corn syrup and water. Bring to a full boil over medium-high heat. Add condensed milk, stirring constantly. Bring to a full boil for 3 minutes. Remove from heat and add vanilla. Serve immediately or keep warm in a slow cooker or fondue pot. Dip fresh apples, pears, bananas, graham crackers or gingersnaps in the Caramel Sauce.

Recipe Tip: Prepare ahead and reheat in microwave. If sauce seems too thick, stir in 1 tablespoon water or milk.

In addition to the apples, these delicious dishes are made with the natural goodness of Argo Corn Starch and Karo Corn Syrup, which can add flavor and texture to dozens of tempting recipes.

Cornstarch such as Argo is an important but inexpensive ingredient in a variety of dishes, from soup to dessert. Thickening with cornstarch rather than flour adds fewer calories (47 percent fewer) because you use less. And Karo is a natural sweetener, made of pure corn syrup and real vanilla.

Learn More

For more recipes and information, visit www.karosyrup.com and www.argostarch.com.

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Chef-inspired Recipes for Cooking at Home

(ARA) – The popularity of food-focused TV, devoted “foodie” bloggers and countless epicurean magazines have encouraged Americans to develop palates that desire lavish gourmet adventures. Dining out on extravagant cuisine is not always an option, but you don’t have to break the bank for a haute culinary experience -- channel your inner chef and find inspiration in your own kitchen.

From easy appetizers to elegant entrees, leading chefs around the country share their cheese-inspired creations in the Wisconsin Milk Marketing Board’s "The Perfect Recipe Cookbook." Nearly 30 recipes featuring more than 20 different types of Wisconsin Cheese are sure to please even the pickiest food critic.

Enjoy rich, robust flavors with recipes such as flatbread pizza topped with spicy romesco sauce, grilled Portobello mushrooms and shredded and Smoked Gouda cheese. Dress up a roast pork loin sandwich with Swiss cheese, onion jam and horseradish aioli. For dessert, try Granny Smith apples complemented by a sharp Aged Cheddar for an updated interpretation of bread pudding.

Visit WisDairy.com/PerfectRecipeBrochure to download a brochure or individual recipes. Here’s a sample of what you’ll find:

Flatbread Pizza with Wisconsin Mozzarella and Smoked Gouda
Number of Servings: 4 flatbreads

Chef Matthew Silverman, Vintner Grill
Las Vegas

Ingredients:
Romesco Sauce:
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 teaspoon roasted garlic (home roasted or purchased)
3 tablespoons slivered almonds, toasted
3 tablespoons Wisconsin Parmesan cheese, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes

Pizzas:
4 flatbreads, such as pocketless pita or naan
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 1/2 cups (6 ounces) Wisconsin Smoked Gouda cheese, shredded
4 large Portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced, optional

Cooking Directions:
Romesco Sauce:
Place all ingredients in a blender and puree. Set aside.

Pizzas:
Preheat oven to 350 F. Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake five to seven minutes. Remove from oven and top each flatbread with 1/4 of the romesco sauce.

Reset oven to 375 F. In a bowl, toss Mozzarella and Smoked Gouda cheese together. Sprinkle the cheese, divided equally, over the four flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired.

Roast Pork Loin Sandwich with Wisconsin Smoked Swiss Cheese
Number of Servings: 6

Chef Trey Foshee, George’s California Modern
La Jolla, Calif.

Ingredients:
Pork:
1 1/2 pounds boneless center cut pork tenderloin
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Jam:
1/2 cup sugar
1/2 cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced

Aioli:
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/16 teaspoon garlic, minced
2 teaspoons prepared horseradish
1/8 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 ounces Wisconsin Smoked Swiss or Smoked Gouda cheese, sliced

Cooking Directions:
Pork:
Preheat oven to 350 F. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center.

Jam:
Combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.

Aioli:
Combine mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil
in small bowl. Set aside.

Final Preparation:
Toast buns. Thinly slice the pork. Spread both cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm.

Apple and Wisconsin Aged Cheddar Bread Pudding
Number of Servings: 8 to 10

Chefs Greg and Mary Sonnier, The Uptowner Special Events and Catering
New Orleans

Ingredients:
Custard:
4 whole eggs
4 egg yolks
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
1 cup heavy cream
7 cups day-old French bread, cut in 1 1/2-inch cubes

Apples:
4 cups Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, grated, divided

Cooking Directions:
Custard:
In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.

Apples:
Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, eight to 10 minutes, stirring frequently. Cool 20 minutes.

Final Preparation:
Preheat oven to 325 F. Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with one cup of Cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350 F. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired.

Courtesy of ARAcontent

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