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Travel Logs April 2012

Food Ventures

Ohio – Famous for Presidents and Johnny Appleseed

By Ann Hattes

Besides presidents, Ohio is famous for Johnny Appleseed (nee John Chapman), an itinerant farmer who introduced apple trees to Ohio.

Ohio earned the label “Mother of Presidents” as the birthplace for seven presidents and long-time home to an eighth. William G, Harding enjoyed playing cards and visiting with close associates in a cabin in Ohio’s Deer Creek State Park. Today the restored and furnished “Harding Cabin” is available for rent.

Several historic sites, memorials and museums dedicated to Ohio’s presidents are located within an easy drive of Ohio State Park Lodges. For example, the James A. Garfield National Historic Site in Mentor is 45 minutes north of Punderson Manor State Park Lodge; William McKinley National Memorial in Canton, 60 minutes from Salt Fork and Mohican State Park Lodges; Warren G. Harding Home in Marion, 45 minutes west of Mohican; and William Harrison Tomb & Memorial, 90 minutes south of Deer Creek.

President Barack Obama spent three nights in October 2008 at Maumee Bay State Park Lodge preparing for the final presidential debate and dining at the lodge’s Water’s Edge Restaurant which offers sweeping views of Lake Erie. Maumee Bay’s lodge, cabins and golf course are nestled among scenic meadows, wet woods and lush marshes teeming with wildlife. Over 300 species of birds have been recorded here with resident shorebirds like great blue heron mingling with waterfowl such as pinheads and ruddy ducks. Visitors enjoy hiking and paved bicycle trails plus a 2-mile boardwalk through swamp and wetlands with interpretive signs, an observation blind tower and a wheelchair accessible loop. The Nature Center offers interactive displays and programs year round.

Xanterra Parks & Resorts which operates the Ohio state park lodges as well as lodging, restaurants and activities in national parks like Grand Canyon and Yellowstone, is committed to the preservation and protection of these beautiful places on earth through its program “Ecologix.”

Besides presidents, Ohio is famous for Johnny Appleseed (nee John Chapman), an itinerant farmer who introduced apple trees to Ohio. This year two new apple varieties have appeared in the U.S. The Junami which originated in Switzerland utilizes the best characteristics of the Idared, Maigold and Elstar. With its juiciness and crisp tangy taste, it’s a real thirst quencher, great snacking apple, and known for its excellent keeping qualities. Very popular in Europe, it’s expected to be a major variety in the United States in the next few years according to a spokesperson for Rainier Fruit Company (www.rainierfruit.com), the exclusive North American grower/shipper of Junami apples. Look for them next January and February, checking the website for retailers in your area.

The Lady Alice apple was discovered as a chance seedling in a neglected Washington orchard with many different varieties of fruit trees scattered throughout, so its parentage is unknown. Sweet with a hint of tartness, its dense flesh holds texture when baking. Slow to brown after cutting, it makes an excellent choice for cutting into salads or fruit trays. Lady Alice is available March through May while supplies last.

Apples are one of the few fruits to contain phlorizin which makes it difficult for your body to “access” the sugars. Your body has to use more energy to free up the sugars in apples making it a smarter choice than candy or other sweets, and a great way to curb appetite. And apples, especially those with the peel left intact, are rich in plant compounds called polyphenols and antioxidants, both known to promote health.

Apples are used in a myriad of recipes. At Maumee Bay’s Water’s Edge Restaurant enjoy a yummy dessert of apple caramel wontons, crispy wontons dusted with cinnamon, topped with Dutch apples and caramel sauce served with vanilla ice cream.

At home, give the new apple varieties a try in these recipes.

 

Ginger Chicken with Apple Saute (Lady Alice)

Serves 4

4 boneless chicken breasts (4 to 6 oz. each)

Salt and ground pepper

1 tablespoon vegetable oil

1 Lady Alice apple, cored and sliced vertically into 16 wedges

1 medium red sweet pepper, seeded and sliced vertically

½ cup thinly and vertically sliced onion

1 teaspoon grated ginger root

Season chicken with salt and pepper. In a large skillet, brown chicken on both sides in oil. Move chicken to baking pan and bake at 375 degrees F 15 minutes. Using the skillet used to brown the chicken, sauté apple, sweet pepper, onion and ginger 8 to 10 minutes on medium-high heat, turning apple wedges to lightly brown both sides. Season apple mixture with ½ teaspoon salt and a generous dash of ground pepper. Spoon apple mixture over chicken to serve.

 

Honey Mustard Glazed Apples with Pork (Junami)

Serves 4

4 boneless pork chops (about 4 oz. each)

4 Junami apples, peeled, cored and sliced ¼ inch thick

2 teaspoons lemon juice

2 teaspoons Dijon mustard

Spice rub for pork (your choice or try McCormick’s Maple Grill Mates as the spice rub)

2 tablespoons butter

1 tablespoon honey

½ cup dried cranberries (optional

Season pork chops with spice rub and let stand at room temperature while preparing apples.

Melt butter in a 10-inch skillet over low heat. Add apple slices and sprinkle with lemon juice. Cook apples 12 to 15 minutes, stirring occasionally, until softened and fork tender. Stir in the cranberries.

Combine the honey and mustard in a small bowl. Stir into the fruit and continue cooking over low heat until the fruit is glazed.

Meanwhile prepare the grill. Cook pork over medium high heat 8 to 10 minutes, turning once, until cooked through. Serve with glazed apples.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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