The Coral Gables Times

TO ENJOY • TO REMEMBER

MELANIE DE PROFT Food Editor Do your cherished memories of year-end holidays foods you enjoyed at Christmas, New Year's or Here are recipes for dishes which could become family—holiday fare to be long-remembered.

CINNAMON-APPLE SALAD

For pleasant flavor harmony, accompany this delicate salad with a platter of sliced smoked turkey and country-style ham. Alternate the overlapping turkey and ham slices around a mass of crisp green water cress down the center of the platter and add a contrasting holiday touch of crimson color with pomegranate seeds sprinkled over the turkey slices. TO PREPARE: 35 MIN. TO CHILL: ABOUT 3 HRS. Cinnamon Apples (see recipe) Custard (see recipe) 2 tablespoons (2 env.) unflavored gelatin 1/2 cup cold water 3 tablespoons lemon juice 1 8-oz. pkg. cream cheese, softened 4 drops green food coloring 1. Lightly oil a 1 1/2-qt. fancy mold with salad or cooking oil (not olive oil); set aside to drain. 2. Pour the reserved 1/2 cup cinnamon apple sirup into a saucepan. Add 1 teaspoon of the gelatin; set over low heat and stir until gelatin is dissolved. 3. Chill gelatin mixture until slightly thicker than the consistency of thick, unbeaten egg white. If chilled over ice and water, stir frequently; if chilled in refrigerator, stir occasionally. 4. Dip apple quarters in gelatin mixture to coat. Arrange about half of them around sides of mold (see photo). Chill until apples are set. 5. Transfer remaining quarters to waxed paper. 6. Meanwhile, soften remaining gelatin in the cold water in a saucepan. Set over low heat, stirring occasionally, until gelatin is completely dissolved. Blend gelatin and lemon juice into the chilled custard. Chill over ice and water, stirring frequently, until mixture begins to gel (becomes slightly thicker). 7. Beat cream cheese until very soft; gradually blend in thickened custard. 8. Spoon 2 cups of the custard mixture over apples in mold. Chill until just set, but not firm. 9. Meanwhile, blend the green food coloring into the remaining custard mixture. Chill until mixture begins to gel (becomes slightly thicker). 10. Pour half of the mixture into mold. (Both layers should be of the same consistency when combined to avoid separation when unmolded.) Arrange remaining apple quarters around sides of mold (see photo). Cover with remaining custard mixture. Chill until firm, 2 to 3 hrs. 11. To serve, unmold onto a chilled serving plate. Garnish with salad greens and thinly sliced apples dipped in a mixture of 1 cup cold water and 1 tablespoon lemon juice. 10 to 12 servings CINNAMON APPLES—Combine in a saucepan 2 cups water, 1 cup sugar, 1/2 cup light corn sirup, 8 4-in. cinnamon sticks, and 3/4 teaspoon red food coloring. Set over medium heat and stir until sugar is dissolved. Add 3 apples, cut in quarters lengthwise, pared, and cored; simmer gently until just tender. Remove from heat and allow to stand in sirup until apples are evenly colored. Remove from sirup and drain on absorbent paper. Reserve 1/2 cup sirup for use in salad mold. CUSTARD—Scald 1 1/2 cups milk in the top of a double boiler over simmering water. Blend 1/3 cup sugar and 1/8 teaspoon salt into 4 egg yolks, slightly beaten. Add a small amount of milk gradually, stirring constantly. Pour mixture into double boiler top; cook over simmering water, stirring constantly until mixture coats a spoon, about 12 min. Remove from simmering water. Stir in 1 1/2 cups cream. Chill.

CREME DE POMMES

TO PREPARE AND COOK: ABOUT 40 MIN. (allow time for chilling) 1/3 cup flour 1 cup sugar 1/4 teaspoon salt 3/4 cup cold milk 1 1/2 cups hot milk 6 egg yolks, slightly beaten 1 1/2 cups apple pulp (scooped from centers while preparing apple cups) 1 tablespoon lemon juice 4 teaspoons kirsch 2 cups chilled whipping cream, whipped (whip 1 cup at a time) 1. Blend flour, sugar, and salt together in a heavy saucepan. Blend in the cold milk. 2. Add the hot milk gradually, stirring constantly. Bring to boiling over low heat, stirring constantly. Boil 2 min. 3. Vigorously stir some of the hot mixture into beaten egg yolks. Then blend into mixture in saucepan. Cook over low heat, stirring constantly, about 5 min. 4. Remove from heat; cover loosely and set aside to cool, stirring occasionally. 5. Add lemon juice to the apple pulp and liquefy in a blender. Stir into the cooled mixture with the kirsch. 6. Fold in the whipped cream; cover and chill. 7. Spoon chilled creme into scalloped apple cups (see photo), sprinkle lightly with ground nutmeg, and accompany with peppermint candy canes, if desired. Have fruit knives and forks available so that apple cups may be eaten. About 12 servings

AUSTRIAN PECAN COOKIES

TO PREPARE: 15 MIN. TO BAKE: ABOUT 6 MIN. 2 tablespoons plus 2 teaspoons butter 1 1/2 teaspoons vanilla extract 2 cups firmly packed brown sugar 2 eggs, well beaten 1/2 cup sifted cake flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups chopped pecans 1. Cream butter and extract; add sugar gradually, blending well. Add beaten eggs in halves, beating thoroughly after each addition. 2. Blend dry ingredients together; add in halves, mixing until blended after each addition. (Batter will be thin.) Stir in pecans. 3. Drop by teaspoonfuls at least 2 in. apart onto cookie sheets lined with unglazed paper. 4. Bake at 375°F about 6 min., or until lightly browned. Cool completely, then remove from paper. About 10 doz. cookies

Create a festive atmosphere around a holiday Cinnamon-Apple Salad; or a dessert of golden with Creme de Pommes and candy canes in

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