All apples are not created equal. In the case of the Ambrosia, the variety is a chance seedling whose parentage is not 100 per cent known and was discovered by a B.C. family on their orchard in the 1990s. Famed for its sweetness, versatility and beauty (pink blush on the outside and slow to turn brown), the B.C. Tree Fruits apple can be used in a variety of dishes. Former Calgarian, chef Ned Bell, shared a recipe that’s perfect for cold winter nights.

Ambrosia Apple, Winter Squash, Corn and Cheddar Soup


Ingredients
1 lb peeled and grated Ambrosia apples

1 lb frozen cubed winter squash
2 cups frozen corn
1 litre vegetable or chicken stock
1 cup cream (or half milk to reduce fat)
¼ stick butter
1 white onion, diced 

2 cups grated white cheddar

Method
Sauté the onions in the butter for five minutes, add the Ambrosia apples, the cubed squash and corn and cook for 10 minutes. Add the stock and the cream, cook for another 10 minutes and then add the grated cheddar. Puree with a hand blender until smooth and season with salt and cracked black pepper.

If you're hesitant to stray from your neighbourhood Vietnamese restaurant for a different bowl of Pho, the newest Golden Bell Saigon location might prove too tempting for your tastebuds.

Nosh on standard favourites like spring rolls on rice vermicelli ($8.25) and shrimp salad rolls ($5.95), and experiment with new tastes like the pan-fried quail with butter and garlic oyster sauce ($9.50) and deep friend crab claws wrapped in shrimp paste ($4.95). If you're pressed for time, grab a satay chicken sub ($6.25) for take-away.

Finish your foodie affair with divine fried bananas topped with vanilla ice cream, chocolate sauce and nuts ($5.25).

As they say, once a cheater, always a cheater.

Golden Bell Saigon, 1112 17 Ave. SW, Calgary, 403-452-8803.