As cooler weather sets in, heartier dishes move into the limelight. Pumpkins, squash, root vegetables, and cold-weather greens like kale begin to take center stage.  Apples are at their peak and cider presses are in use.

To purists, fresh sweet cider is the liquid from ripe, whole, sound apples, pure and simple. It is not filtered or heat processed. Because food safety is so important, it’s now recommended that cider be flash-pasteurized by heating it to 170 degrees for 10 minutes. But even after pasteurization, which kills potentially harmful bacteria, sweet cider must still be refrigerated.

Cider-Glazed Apples

4 cups apple cider

1 lb. brown sugar

4-6 inch cinnamon stick

2 cloves

4 med. Fuji apples, peeled and cored

Pour the cider into a three-quart Dutch oven or other medium-size pot.  Add the sugar, stirring until it dissolves. Add the cinnamon stick and cloves. Bring the mixture to a boil. Add the apples. Reduce the heat, and simmer until the apples are easily pierced with a knife, about 15 minutes.

With a slotted spoon, remove the apples to a plate and let cool to room temperature.

Gently boil the liquid in the pot, reducing it to two cups. This process can take up to an hour. Foamy bubbles will form when the cider is almost ready.  Pour the boiled liquid into a heat-safe glass container to cool; it will thicken to the consistency of honey as it reaches room temperature.

Carefully spoon some of the cooled syrup over the cooled apples, coating them evenly. The remaining syrup can be kept, covered, in the refrigerator for at least three months. Drizzle it over baked apples, sliced oranges, and ice cream, and use it to sweeten drinks and fruit salad.

This recipe makes enough syrup for 18 apples, with 194 calories and less than one gram of fat per serving.

Pumpkin-Orange Muffins

1 egg

1/2  cup skim milk

1/2  cup canned pumpkin

1/4  cup canola oil

1 tsp. grated orange rind

1 1/2  cups unbleached flour

1/2  cup sugar

1 tsp. baking powder

1 tsp. cinnamon

3/4  tsp. nutmeg

1/2  tsp. salt (optional)

Beat egg, milk, pumpkin, oil and grated orange rind, mixing well. Sift dry ingredients together to add to the pumpkin mixture. Spoon batter into greased muffin tins, and bake in preheated 375 degree oven for 20 to 25 minutes. Each of the 12 muffins contains 143 calories and 5 grams of fat.

Turnips Paysanne

4 white turnips

2 celery stalks, sliced

2 lg carrots, sliced

1 lg garlic clove, chopped

1 onion, chopped

8 oz chicken broth

4 Tbs chopped fresh parsley

1/2  Tbs butter or margarine

Salt and freshly ground pepper

Peel and dice turnips. In heavy saucepan, combine turnip, celery, carrots, garlic, onion, and stock. Bring to a boil; cover and simmer until vegetables are almost tender, about 20 minutes.

Uncover and cook until liquid has reduced to a glaze. Sprinkle with parsley, butter, and salt and pepper to taste. Each of the six servings contains 53 calories and 2 grams fat.

Kale-Bean Soup

2 tsp. extra-virgin olive oil

2 cups chopped onion

1 small parsnip, peeled and chopped

2 cloves garlic

3 cups canned vegetable broth

3 cups kale

1 med. red-skinned potato

1/8  tsp. red pepper flakes

15-oz can cannelini (white) beans, rinsed and drained

Salt and freshly ground pepper to taste

Wash and stem the kale and cut crosswise into 1/2 –inch strips. Peel the potato and cut into 3/4 –inch cubes.

In a small Dutch oven, heat the oil over medium-high heat. Add the onion, parsnip, and garlic. Sauté until the onion is translucent, about six minutes. Add the broth, kale, potato and pepper flakes. Bring the soup to a boil, reduce the heat, and simmer for 20 minutes, until the kale is tender.

Add the beans and simmer until they are heated through. Each of the four servings contains 311 calories and 4 grams of  fat.