What kind of apples should I be using?
I just recieved Deborah Madison's Vegetarian Cooking for Everyone,(I'm not actually a vegetarian but was hoping this book would help me incorporate more vegetables and whole grains into my diet) I will be attempting her warm red cabbage salad that includes sherry vinegar, kalamatas,
goat cheese, marjoram, pecans and one red apple.
Now I usually buy Fuji's, but thats to eat out of hand,
I think they would be too sweet in this dish, I am assuming maybe McIntosh?
Also if any of you have any favorites from this book please let me know, I could use some direction here it's so big it's pretty overwhelming.
I would assume that by specifying a red apple, she means an eating apple, rather than a cooking apple, slightly more sweet than subacid (which makes sense because the vinegar will supply the acid). So the Fujis should be fine.
(No Red Delicious. That's not an apple: it's an ornament.)
The more important thing should be freshness. I suspect that means Southern Hemisphere apples this time of year, rather than apples (especially mealy-tending types like Macs) that have been in storage for 7 months (Macs tends to be September apples in my area).
"Also if any of you have any favorites from this book please let me know, I could use some direction here it's so big it's pretty overwhelming."
I asked the same thing last month. Linked below are the great responses I got.