egg whites and apples, please help
I have a jar of 8 egg whites in the fridge, and my Golden Delicious apples in the back yard have all gotten ripe and are screaming for attention.
Is there anything I can make with both? Or if not, suggestions for using them separately would be appreciated. I usually can apple sauce and make pies and crisps.
In the meantime, somebody gave me a lot of zucchini, and i made a fritter (or latke, or cutlet) from the Moosewood cookbook. It uses shredded zucchini and scallion with feta cheese and mint in stiffly whipped eggwhites. It was very good. I'll have to see it it works as a baked casserole to avoid the oil and hassle of frying.
I still have a tree full of apples, and was eyeing Non Cognomina's mention of carmelized apples.
Do you mean sauteed or roasted?
How about apple soufflee. I have done it with pears, so it should work with apples. If I remember correctly you make a puree of the apples, fold in beaten egg whites, pour into buttered and sugared soufflee dishes, and bake at 425.
One trick I learned with souflees is that after you butter and sugar the dishes you should leave them in the fridge for about an hour. The soufflee seems to rise better, then.
My father used to make velvet chicken (something like this http://chinesefood.about.com/od/poult... ), perhaps you can try velvet apples? May need to mince the apples by hand, then fold in whites, otherwise you may end up with an Apple Julius. Perhaps serve as a side with a squash, onion, brown rice dish?
Thanks, I enjoy old fashioned desserts, i never tried apple snow but I have the 1948 Settlement cookbook, and it might be in there...
The golden delicious are not like red delicious, they are good for baking. We chopped down the red delicious tree, that apple is useless.
Apple Snow? The golden delicious apples may be a bit sweet for this but you could always add lemon juice or zest to pep it up a bit.
There are lots of recipes on the net for this. Here's an old one:
Whites 3 eggs 3/4 cup apple pulp
Pare, quarter, and core four sour apples, steam until soft, and rub through sieve; there should be three-fourths cup apple pulp. Beat on a platter whites of eggs until stiff (using wire whisk), add gradually apple sweetened to taste, and continue beating. Pile lightly on glass dish, chill, and serve with Boiled Custard.