[1] The juicy, crisp, refreshing Rave apple (all photos © Stemilt).

[2] So many apples look alike. You’ll find a label that identifies Rave.

[3] Rave apples growing on a tree in Washington State.

[4] From the tree and into the box.

[5] A flat of Rave apples at the grocery.

[6] One of Rave’s parents, the Honeycrisp.

September 25th is National Apple Day.

New apple varieties are in development constantly, usually in the agricultural departments of universities.

The objectives vary; for example, to create an apple that will grow better or produce more in particular soils and climates.

Breeders also seek to meet changing consumer demands. Crispy, for example, is now in demand.

And of course, they’re looking for the next big hit: the next Honeycrisp or Cosmic Red.

During breeding, approximately 45 different traits in the apple and the tree are tested. Here’s more about it.
 
 
THE RAVE APPLE

Red and juicy Rave is a new “signature apple” apple from Stemilt, a prominent grower headquartered in the state of Washington.

Rave is very juicy with a with “zippy flavor” and a “refreshing snappy zing,” says Stemilt.

We’re more prosaic. We’d call it very juicy and crunchy with an elegant tartness.

Rave was first introduced to consumers in the summer of 2017—seventeen years after it was first developed by David Bedford of the University of Minnesota’s apple breeding program. (He’s the same person behind the Honeycrisp apple).

It takes a long time to crossbreed an apple without using GMOs. Thousands of different crosses were made to narrow Rave down to the final varietal.

Rave is grown in Mattawa, Washington—approximately two hours north of the Oregon border. The area was chosen because it has the warmth and low altitude ideal for growing the variety.

The early ripener ripens in July, and picking begins at the end of the month. It is ready to sell in August.

When apples are picked, the bins sit in cold storage for four to five days (or for weeks, with other varieties), to let the fruit “settle.” The cells firm up a bit so they don’t bruise during packing and shipping.

As more Rave-bearing trees come have into production, there is finally enough Rave to distribute nationwide. We just got a box a few weeks ago.

Rave has a short growing season, so look for it now.
 
Rave’s Parents

Rave is a cross between the resoundingly popular Honeycrisp apple and an unreleased breeding variety called MonArk, chosen for its ability to ripen early with good color, while maintaining a crisp, juicy texture through the summer heat.

The MonArk is an apple from Arkansas, bred for that area’s severe heat and humidity. While traditionally apples get their color from fall cold snaps, the Rave is made for the heat and colors well in the heat.

Honeycrisps aren’t typically picked until early September; but Rave’s early ripening enables them to be picked in late July, kicking off apple season earlier. It is the earliest-ripening apple in Washington. (Washington is the number one producer of apples in the U.S.)
 
 
HOW A NEW APPLE IS DEVELOPED

The journey to develop a new apple cultivar is not a quick process and requires great efforts, says Stemilt.

During the 17 years from original breeding to the final release and licensing of Rave to Stemilt, the University of Minnesota conducted rigorous testing to ensure the variety was of high enough quality to be commercially released.

This process included five to six years of growing tests at multiple locations across the U.S.

Stemilt has the exclusive rights to grow and market Rave in North America.

The name of a new apple is chosen when it’s ready to be licensed. The breeder and the grower decided that the MN55 cultivar would be called Rave.
 
 
HOW TO ENJOY RAVE

Rave is a snacking apple. Like most apples, it tastes best when it’s chilled or cold.

It’s great in a fruit salad, but not hardy enough to take the heat of a stovetop or oven cooking. Instead:

 
Rave on, apple lovers!
 
 
> The History Of Apples

One of the most popular ways of cooking rice in Italy, risotto is a Northern Italian rice dish cooked with stock or broth*, stirring regularly until it reaches a creamy consistency.

Risotto can be embellished in many ways, from saffron to mushrooms to lobster and beyond.

While we love risotto, we don’t have patience to stand in front of the stove, add liquid, stir, closely watch and repeat—for 20 minutes or more! And that’s after the initial prep work.

That’s why we don’t cook it at home—but pounce upon it when we see it on restaurant menus.

But with DeLallo Quick-Cook Cheese Risotto, we can have a creamy risotto on the plate in 15 minutes after the water comes to a boil. You need only stir occasionally, not vigilantly.

The seasoned rice in the box is partially cooked in advance, using a slow absorption cooking process—just like cooking from scratch.

It is parboiled (also called converted—like Uncle Ben’s), then simmered with flavorful broth until the liquid is absorbed. The grains are then dried naturally for more than 24 hours.

The result captures the flavor and texture of the longer process, although you’ve just added water!

Recipe ideas follow. Also below:

> The history of risotto.

Elsewhere on The Nibble:

> The history of rice and the different types of rice: a photo glossary.

> The year’s 15+ rice holidays.
 
 
RISOTTO MIX-INS

You can add whatever you like to the risotto, either into the rice at the end of cooking, or as a topping. DeLallo suggests:

 
Some classic favorites in Italy are asparagus, barolo (the wine turns the rice deep red), mushrooms (photo #3), primavera (carrots, celery, onions, peas, potatoes), pumpkin/butternut, radicchio and speck, seafood, tomato and truffles.

Our personal favorite is a mix of shrimp and scallops, followed by asparagus, morels and ramps and in the spring and butternut squash and nutmeg in the fall and winter. (But like ice cream, we’ll eat any “flavor.”)

The easiest topping is some fresh-grated parmesan (there is cheese in the mix—but it’s enlivened by adding some aged parm), fresh parsley or chives and a few grinds of black pepper.

Enjoy your risotto fix. You can purchase DeLallo Quick-Cook Cheese Risotto online, or check the store locator (call ahead to see if the risotto is in stock).

At the low price of $4.29 a box, we’re giving them as stocking stuffers this holiday season.
 
 
THE HISTORY OF RISOTTO

How did rice, the staple grain of Asia, end up some 4,700 miles away, in wheat-focused Italy?

It was due to the Silk Road trade that Arab traders brought rice to the Middle East, and introduced it to Italy and Spain in the the Middle Ages.

The Moors and Saracens who settled in Sicily introduced rice to Sicily, as early as the 13th century [source].

From Sicily it spread to the Naples, and later was brought north to Milan and the Po Valley, where the short-grain rice varieties used for risotto (arborio, arborio is typically wider and longer than carnaroli and vialone nano†) found ideal growing conditions: flat lands, abundance of water, and humidity. .

Rice became a staple throughout northern Italy; and today, the Po Valley remains one of the largest rice producers in Europe.

Rice has been grown in southern Italy since the 14th century. Its cultivation eventually reached Milan in the north, where the conditions were great for growing short-grain rice.

It turned out that shorter-grain rice grew well in northern Italy, especially in the Po River Valley, where the paddies are irrigated by fast-flowing streams originating in the Alps.

The popularity of rice grew throughout Italy, primarily among the wealthy at first, since the “new” food was sold for exorbitant prices.

Rice became a huge cash crop, with enormous profits made by sellers in Genoa, Venice [source].

And once the outside world discovered the quality of the short-grain Italian rice, the money poured in, more and more was planted, it became more widely available, and the price came down. the availability of the short-grains spread, making the rice far more widely accessible.

From the 13th to the 17th centuries, rice was cooked only in boiling water. In 1779, when rice was, for the first time, wet with broth and sautèed in butter. Later, a pinch of chopped onion was added [source].
 
 
The Birth Of Risotto Milanese

The precursor: The first cookbook recipe identifiable as risotto dates from 1809: “Riso Giallo in Padella.” The rice is sautéed in butter; sausage, bone marrow, onions, saffron and hot broth are gradually added.

1809 is when the recipe for “riso giallo in padella” (pan-fried yellow rice) first appears in a cookbook. In 1929, the Milanese chef Felice Luraschi named the dish “Risotto alla Milanese Giallo.” His recipe calls for rice, fat, beef marrow, saffron, nutmeg and stock, flavored at the end with grated cheese [source].

The birth of modern risotto: A bit later in Milan, the most famous risotto dish, Risotto alla Milanese, was created. It was imbued with saffron, like paella.

In 1829 the name “Risotto alla Milanese” appears for the first time in the recipe book, “Nuovo Cuoco Milanese Economico” (New Economic Milanese chef).

For the first time the rice is not boiled, but cooked with butter and broth that is gradually poured, and enriched with beef marrow bone and cervellata, a medieval sausage stuffed with cheese, beef and veal meats, and saffron [source].

Why saffron? The region had been under Spanish rule for almost two centuries, and rice dishes, including paella, had become staples in Milan.

The slow-cooking principles of paella were combined with the local starchy, short-grain rice and an unknown chef created “Risotto alla Milanese” with rice, chicken stock, saffron, onions, butter, wine, parmesan and flat-leaf parsley [source].

As with paella, saffron provided not only flavor, but yellow-hued rice. (In 1981, the famous Italian chef Gualtiero Marchesi added a leaf of gold foil on top of his Risotto Milanese, his emblem for a noble dish signature of the Italian culinary tradition (gold foil has no flavor).

[1] DeLallo’s Quick-Cook Risotto (photos #1 and #2 © Delallo).

[2] The boxes make great small gifts for foodies.

[3] A risotto with classic toppings: green peas and wild mushrooms, with a bit of fresh thyme (photo © Cafe Clover | NYC).

[4] You can stir ingredients into the risotto, as well as use them as garnishes. This recipe mixes minced zucchini and broccolini into the rice, and tops it with roasted baby carrots, fennel and fiddleheads (photo © Blossom Restaurant | NYC).

[5] Less common but equally delicious: a fresh fig and balsamic risotto at Union Square Cafe (photo © Union Square Cafe | NYC).

[6] Risotto made with red rice at Matthew Kenney Cuisine (photo © Matthew Kenney Cuisine).

[7] Squid Ink Risotto With Shrimp: irresistible! (photo © Jeff Prehn | Barbuto Restaurant | NYC)

Risotto became a favorite way to use short-grained rice in Italy, particularly northern Italy.

Today the dish is served extensively, almost unchanged, in the kitchens and restaurants of the world.

Ingredients as varied as duck, game, pumpkin, sausage, snails, squid ink, truffles, and almost anything else are paired with this classic dish.

While arborio, carnaroli and vialone nano rices† still rule, chefs have used red rice (photo #6), black rice, and other varieties to create risotto dishes.

Almost any ingredient can be added to the rice, from shellfish to sausages, vegetables and herbs to game.

Risotto is such a popular dish that a whole festival is organized in its honor. The Festival Nazionale del Risotto takes place in Biella each year since 2012 (although obviously not 2002).
________________

*While ingredients are largely the same, there is a difference between stock and broth. Stock is made from bones, while broth is made mostly from meat or vegetables. In stock, the gelatin in the bones creates a thicker liquid. Broth tends to be thinner and more flavorful, imbued with flavor from the meat and/or vegetables.

†Arborio rice is more widely available and less expensive, but it’s not as starchy as carnaroli or vialone nano and thus absorbs liquid—which provides the creaminess—a little less well. Vialone nano is a newer variety, developed and grown in Italy since 1937. It is a cross between Vialone and Nano rice varieties. Carnaroli is the most recent, dating to about 1945, a cross between vialone and lencino. It is superior to both of its predecessors, due to its higher amylose content. Highly prized, it is the most widely used rice in Italian cuisine [source].
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] It all starts with organic milk. See why organic milk is better for you (all photos © Alden’s Organic).

[2] Just give us a spoon! (The flavors: Peanut Butter Fudge, Birthday Cake, Chocolate Chip Cookie Dough.)

[4] Freckled Mint Chip, one of the great dairy-free flavors.

[5] Three types of ice cream sandwiches: traditional rectangular, round (in photo) and mini, are available in Chocolate Chip, Mint Fudge, Old School Vanilla, Sea Salt Caramel, Strawberry. Dairy-free options include Caramel Drizzle and Vanilla Bean.

[6] Enjoy ice cream bars in Classic Fudge, Orange Cream, Sprinkled Mint Chip, Speckled Strawberry, Swirled Vanilla Fudge, Vanilla Dark Chocolate and Vanilla Dark Chocolate Almond. There is a dairy-free Blackberry Fruit Bar.

If you drink organic milk, do you eat organic ice cream?

Many people realize that it makes sense to carry organic through to other dairy products.

According to the Standards of Identity in the U.S. Code of Federal Regulations, ice cream must contain at least 10% milk fat, and at least 20% total milk solids [source].

That’s why, since 2004, Alden Organics has been making ice cream from organic milk and cream, which comes from family farms.

All of Alden’s Organic products are certified Organic to United States Department of Agriculture’s (USDA) National Organic Program standards.

In addition to organic certification, the products are certified kosher by OK Kosher, and have:

 
The flavors are so tempting, we wouldn’t know where to start.

There are the classics: Chocolate, Chocolate Chip, Chocolate Chocolate Chip, Cookies & Cream, Mint Chip, Strawberry, Vanilla, Vanilla Chocolate Swirl.

There are the moderns: Coffee Chip, Cookie Dough Fudge, Midnight Cherry Chip, Moose Tracks Ooey Gooey Brownie, Peanut Butter Fudge, Salted Caramel and seasonal specialties (now it’s Pumpkin Spice).

Our fantasy: to be locked in the factory overnight with a spoon!

Until then, we’ll have to rely on the store locator.

You can see all of the products here.
 
 
ORGANIC DAIRY FREE FROZEN DESSERTS

More consumers are looking for dairy-free options, whether for dairy allergy, kosher diet, vegan diet, or other consideration.

The dairy-free ice cream category is booming, and Alden’s line is Certified Vegan line with a broad choice of flavors in:

 
Instead of using plant milks, the “milk” component is made from a combination of brown rice, coconut oil, oat flour and pea protein. There is no aftertaste.

Dairy-free flavors include: Caramel Almond Crunch, Double Strawberry, Muddie Brownie, Peanut Butter Chip, among others.
 
 
WHY ORGANIC MILK IS BETTER

Many people switched to organic milk when they became aware that conventional milk contains growth hormones (rBST, rBGH) and antibiotics.

Others switched for animal welfare.

“Organic” cows have ready and easy access to the outdoors, including shade, clean water, fresh air and direct sunlight.

They enjoy decent shelter, clean and dry bedding, a nutritionally balanced diet, and plenty of space for comfort and exercise.

Their feed and bedding are also organically certified.

This is not typically true with cows who provide “conventional” milk. Here’s more about it.

If you’d like to learn more, we highly recommend this fact sheet from the USDA website.
 
 
> The History Of Ice Cream

> The Different Types Of Ice Cream & Frozen Desserts

September 23rd is National Great American Pot Pie Day—a day to celebrate a classic comfort food..

You’ll like this recipe so much, that you’ll plan to make it again with Thanksgiving turkey leftovers.

It’s a complete dish on its own, but caterer Lesley Stowe, who created it for Thanksgiving leftovers, says to “feel free to get creative and add in whatever else may be lying around post-turkey-day-feast.”

She likes to add some of the roasted root vegetables and Brussels sprouts.

This recipe makes one family sized casserole dish; or make it more glamorous by trying it in individual crocks or ramekins.

(Hint from Lesley: Make a template with the circumference of your dish or crock and then add an inch all around. This will save you from repeatedly lifting and touching the pastry in order to see whether it fits or not.)

> Pot Pie History
 
 
RECIPE: TURKEY POT PIE

This recipe makes one 8-cup casserole or 4-6 individual pies pies.

You can substitute chicken or other poultry, even red meat (switch out the white wine for red wine).
 
Ingredients

[1] A beautiful turkey pot pie from Vancouver caterer Lesley Stowe (photo © Lesley Stowe).

[2] Look for puff pastry sheets in the freezer section. Pepperidge Farm is a widely distributed brand (photo © Dufour Pastry Kitchens).

1. BRING the stock, wine, carrots, pearl onions, celery, potato, bay leaf, salt and pepper to boil in a large saucepan. Cover, reduce heat and simmer for 10 minutes. Add the turkey and simmer for an additional 2 minutes. Strain and set aside 2-1/2 cups stock, adding water or additional stock if necessary. Discard the bay leaf and set aside the stock.

2. MELT the butter in a saucepan over medium heat. Whisk in the flour. Cook, whisking constantly, for 2 minutes. Whisk in the reserved stock until smooth. Bring to a boil. Cook, stirring, until thickened, about 5 minutes. Stir in the milk and cook for an additional 2 minutes. Add the turkey mixture, peas, lemon juice and lemon zest; stir to combine. Transfer to an 8-cup oval casserole dish, or 4-6 individual crocks.

3. ROLL out the pastry, on a floured surface, to fit top of the dish(es)—including 1-inch extra all around. Brush the edge of dish with water. Center the pastry over the filling; gently press overhang to adhere to dish. Brush with the beaten egg and, using a very sharp knife, slash steam vents. Bake in 400°F oven until the crust is golden and puffed and the filling is bubbly, about 30 minutes.

[1] Key Lime Pie Donuts from The Baker Chick, one of our favorite baking bloggers. Sign up for all of her recipes (photos #1, #2 and #5 © The Baker Chick).

[2] Take a big bite: They’re delicious!

[3] A slice of classic Key Lime Pie (photo © Ariana Suàrez | Unsplash).

[4] Key limes are round and smaller than Persian (supermarket) limes (photo © Lena Kulybaba- | Unsplash).

[5] The Baker Chick’s Key Lime Pie. Here’s the recipe.

September 26th is National Key Lime Pie Day, but we wanted to give you a few days’ notice to make this memorable recipe.

You’ll find the history of Key Lime Pie href=”#description”>below.

But leading off the day this year is a cousin of Key Lime Pie: Key Lime Donuts, created by The Baker Chick (photos #1 and #2).

Don’t want donuts? Try this Key Lime Pot De Crème recipe—the same delicious filling without the crust.

The Key lime (Citrus aurantifolia Swingle), also known as the Mexican lime and West Indies lime, is grown grown in the Florida Keys (plus Mexico and the West Indies, in case that isn’t apparent).

It’s much smaller than the standard supermarket lime known as the Persian or Tahitian lime (Citrus latifolia).

Key limes have thin skins and initially, yellow flesh (as to Persian limes, which look like lemons before they ripen).

When Key limes ripen to green, the juice is sweeter than Persian limes.

While each variety of a species has a unique flavor, the Key lime is tart rather than sour. It has more acidity, but a milder quality than Persian limes. (Here are the different types of limes.)
 
 
RECIPE: KEY LIME DONUTS

How about some Key lime donuts, freshly fried and filled with key lime custard?

This recipe, from The Baker Chick, is as delicious as her other recipes (sign up to get all of them).

If you can’t find Key limes, use regular limes rather than bottled lime juice (including bottled Key lime juice—it just doesn’t have fresh flavor).

Ingredients For 24 Donuts

For The Dough

 
For The Curd

 
For The Glaze

 
Preparation

You can make the curd (steps 6 and 7) several days in advance.

1. MAKE the donuts. Warm the milk and combine it with the yeast, stirring lightly. Let it sit for 5 minutes or until it foams up a bit.

2. COMBINE the eggs, melted butter, sugar and milk mixture in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-high speed until well combined and smooth.

3. ADD the nutmeg, salt and 2 cups of the flour and mix until combined. Then switch to the dough hook attachment. Add the remaining flour and mix until the dough pulls away from the bowl. If the dough feels sticky, add more flour, 1-2 tablespoons at a time, until soft and smooth.

4. OIL a bowl and the place dough inside. Cover loosely and allow to proof (rise) in a warm place for an hour, or until doubled in size. When dough has completed the first proof, punch it down a bit and roll to ½ inch thick. Cut out desired donut shapes.

For filled donuts, use a 3.5 inch diameter biscuit cutter and then punch holes out with a large piping tip for regular donuts. You can re-roll the scraps, but try not to overwork the dough and let it rest for a few minutes between rounds, to let it puff up a little bit.

5. PLACE the cut donuts on a lined cookie sheet an inch or so apart and cover loosely again, proofing in a warm place for another 45-60 minutes. While the donuts are proofing, make the filling and glaze.

6. MAKE the curd: Combine the sugar, eggs, zest and juice in a small saucepan. Heat on medium-high and stir constantly, until the mixture becomes thick and coats the back of the spoon—about 10 minutes.

7. REMOVE from the heat, add the butter and stir until smooth. Pour into a heat-safe bowl or jar and pop it into the fridge until ready to use.

8. MAKE the glaze: Whisk together the powdered sugar, vanilla and milk, using more or less depending on how thick you like it. If it gets too thick or hard before you’re ready to use it, whisk it rapidly to smooth it out.

9. FRY the donuts: Heat the oil in a dutch oven or heavy bottomed pan. Clip on a candy thermometer if you have one, and adjust the heat until the oil reaches between 370°F. While the oil is heating, prep some plates or cookie sheets with paper towels on which to drain the fried donuts. When the oil is ready…

10. SLIDE a donut into the oil using a spatula. Fry one at a time until you get the hang of it. When the bottoms are deep golden (45 seconds or so,) use a slotted spoon to flip the donut and fry the other side. Place the finished donuts on the paper towel-lined plates and continue to fry the rest. When the donuts are cool enough to handle…

11. FILL a pastry bag with the curd. USE a chopstick to make a little hole in one end of each donut and add the filling. Dip the top into the glaze and let it dry on a wire rack. Repeat until all donuts are filled and glazed.

There are two principal lime types in American supermarkets: the Persian or Tahitian lime, which is what Americans think of as “lime,” and the Key lime, which originated in southern Asia. (Here are the many different types of limes.)

After centuries of travel beyond its Asian origin, the Key lime ended up in the Caribbean, including the Florida Keys, for which it is named.

The Key lime has a higher acidity, a stronger aroma, and a thinner rind than the Persian lime, and is tart rather than sour. That makes the juice sweeter than Persian limes, and just right for desserts.

The peak season for Key limes from Florida is June through August, but they are available year-round from Mexico and Central America.

For those who live in the Florida Keys or are otherwise a Key Lime pie connoisseur, only the limes grown in the Keys are acceptable as “Key limes.”

If you’ve only had Key lime pie made with bottled lime juice…well, you know the superior, vivid flavor of fresh lime or lemon juice versus bottled juice.

You can use Key lime juice in any recipe that calls for conventional lime juice. Try it with olive oil on a salad, substituting Key lime juice for vinegar. Squeeze it into a cocktail. Serve a wedge with seafood, or anyplace you use a lemon or lime wedge.

Use it instead of conventional lime juice to give ceviche a lift. If you have an ice cream machine, Key live sorbet is a must-try.

The First Key Lime Pie

One of the most popular recipes is Key Lime Pie, a lime-flavored custard pie that was created in Key West. It is made with a graham cracker crust.

There were no cattle in the Florida Keys, and canned milk, first marketed by Borden’s in 1859, was used instead. We don’t know when or by whom the first Key Lime Pie was baked, but it could not have been before then.

The original Key lime pie was a no-bake pie; the acid from the lime juice curdled and set the egg yolks.

Today, Key lime pie is the state pie of Florida and the official dessert of Key West, where there are variations of the recipe, including those with meringue topping and/or a pastry crust (believed to be the original crust)—plus a lively debate as to which is the “correct” form of the pie.

While Key limes seem more rare today, they were grown commercially in southern Florida until they were wiped out in a 1926 hurricane. The growers replanted with Persian lime trees. Persian limes are hardier, thicker-skinned and easier to pick (no thorns!) and ship.

But, they lack the natural sweetness (due to lower acidity) of Key limes.

Authentic Key Lime Pie has a firm custard texture and a pale yellow color. Any pie with green custard uses food color and (probably) reconstituted lime juice.

Many people use bottled Key lime juice; but as with anything, the difference between bottled and fresh-squeezed juice is the difference between an O.K. versus a spectacular pie.

The good news is that, you can squeeze the juice and freeze it for up to three months. Until next Key lime season, you can substitute Persian limes in this recipe (but the flavor of Key limes is more bright and special, which is why people pay more for them).
 
________________

*A candy thermometer is ideal, but any instant read cooking thermometer will work. When the oil is too cool, the donuts may end up greasy and oily. The Baker Chick finds 370°F to be the sweet spot.