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Ingredients:

3 pounds of apples (mix is great!), peeled, cored & cut into medium chunks

2 Tbsp lemon juice

3 Tbsp sugar

2 Tbsp cornstarch

1 tsp cinnamon

Salt

1 stick unsalted butter

1/4 C honey

1/2 C flour

2 cups oats

1/2 C sliced almonds

1/2 C shredded coconut

 

Directions:

Preheat oven to 400°.  Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and a pinch of salt in a 9×13” baking dish until apples are evenly coated.  In a medium saucepan, melt the butter with the honey.  Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form.  Sprinkle evenly over the apple mixture and bake in the oven for about 45-55 minutes, or until the apples are softened and bubbly.  Should the granola topping brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola re-crisp.  Cool to room temperature and then stash in the fridge to eat with your morning yogurt.

 

You can also swap out the apples for frozen fruit (6 Cups or so).  It’s a great recipe to help you go through your frozen fruit before the fresh fruit season returns!

4 apples, washed & sliced

2 1/2 cups, water

2 tablespoons honey

1 teaspoon ground cinnamon

Place the apples in a pan, add the water, cover, and cook over low heat until soft.  Strain and stir in the honey and cinnamon.  Serve hot.

Jean Valnet, the French phytotherapist, recommends apple tea should be drunk daily to prevent cold and flu viruses and to ward off arthritis and gout.

Flaky Pie Dough for single crust

6 tart apples, peeled, cored and diced

1 Tbsp unsalted butter

1/3 cup firmly packed light brown sugar

1 Tbsp all-purpose flour

1/2 tsp ground cinnamon

2 Tbsp brandy

1 tsp finely grated lemon zest

1 large egg beaten with 1 tsp water

1 Tbsp granulated sugar

1 C heavy cream

2 Tbsp pure maple syrup

 

Pepare the dough.  Butter 4 individual ramekins or baking dishes and place on a baking sheet.

Transfer the dough to a lightly floured work surface and divide into 4 equal pieces.  Roll each piece into a round about 1/8” thick and slightly larger than the mouth of each ramekin.  Place the rounds onto a baking sheet and refrigerate until ready to use.

Preheat the oven to 400°.  In a saucepan, cook the apples, butter, brown sugar, flour, and cinnamon over medium heat, stirring, just until the fruit starts to soften and the mixture thickens, about 7 minutes.  Remove from heat and stir in the brandy and lemon zest.  Mix well and divide between the ramekins.

Top each ramekin with a round of dough, pressing it down to seal it around the mouth of the dish.  Brush the top of the dough with the egg wash and sprinkle with granulated sugar.  Bake until the dough is golden brown, the fruit is tender, and the juices are bubbling, about 30 minutes.  Remove from the oven and let cool for 10 minutes.

To make the maple cream, in a bowl, using an electric mixer, whip the cream until soft peaks form.  Gradually whip in the maple syrup, beating until medium peaks form.

Serve the pot pies with the maple cream.  Recipe from Dessert of the Day by Kim Laidlaw

Apple Cranberry Salsa

Ingredients:

1 medium red onion, finely chopped (about 2 C)

2 apples, cored and chopped

1 jalapeno, seeds & ribs removed, diced

1 1/2 C water

1/2 C apple cider vinegar

1 tsp salt

1/2 C sugar

2 Tbsp honey

4 C (about 1 1/4 pounds) fresh whole cranberries, rinsed

 

Directions:

In a large pot, add the onion, apples, jalapeno, water, vinegar, salt, sugar and honey and place over medium high heat.  Bring to a boil, then reduce heat to low.  Cook for five minutes or until onions are translucent.  Add the cranberries and cook for 20-30 minutes, just until cranberries start to break down and the apples are cooked, but still firm.

 

Remove from heat and add salsa to clean jars.  On a folded-over dishtowel (for padding), strongly tap the bottom of the jar on the counter to help pack down the salsa, leaving 1/2” headspace.  Using a damp, clean towel, wipe the rims of the jars, and top the jars with lids and rings.  Process in a water bath for 10 minutes.  Remove each jar with tongs and let cool on the counter.

 

Yield: 4 half-pints

Time: 1 hour

 

**This salsa is packed with spice and is a light appetizer that is perfect for starting a heavy wintertime meal.  Serve with grilled crostini or homemade tortilla chips, or try some as a fresh garnish on roasted meats.  While you can safely water bath can this recipe, you can also make it in advance and store it in the fridge for the Thanksgiving table.

 

Recipe from Edible Seattle November/December 2012 edition, recipe by Amy Pennington

 

Ingredients:

3 Tbsp butter

4 eggs

1 C 2% milk

1 C all-purpose flour

1/4 tsp ground nutmeg

 

Topping:

3 Tbsp. butter

2 medium apples, sliced

3 medium pears, sliced

3 Tbsp. sugar

Maple syrup, optional

 

Directions:

  1. Preheat oven to 425°. Place butter in a 10-in ovenproof skillet; heat in oven 2-3 minutes or until butter melts.  Tilt pan to coat evenly with butter.
  2. Place eggs, milk, four, sugar and nutmeg in a blender; cover and process until smooth. Pour into hot skillet.  Bake 17-20 minutes or until puffed and browned.
  3. Meanwhile, for topping, heat butter in a large skillet over medium heat. Add apples, pears and sugar; cook 12-15 minutes or until fruit is tender, stirring occasionally.
  4. Remove pancake from oven; fill with topping and serve immediately. If desired, serve with syrup.

From TasteofHome.com

Ingredients:

6 cups torn chunks French, sourdough or country loaf, torn into bits (I use 2 7-ounce demi-baguettes)
5 tablespoons unsalted butter
1 large Spanish or sweet onion, chopped small
1 large or 2 small stalks celery, diced small
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon table salt, plus more to taste
Freshly ground black pepper
1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
1/4 cup roughly chopped flat-leaf parsley
3 sage leaves, minced
1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
1 large egg

 

Directions:

Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.

Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.

Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.

* On a technical note, I insist upon calling stuffing what is actually dressing, even though I know it is wrong. Although they use the same recipes, stuffing goes inside the bird, dressing is baked outside, and I insist that it is better outside the bird. When making stuffing to, uh, stuff, uh, places, one must cook the bird to a higher-than-normal temperature to ensure that the stuffing inside is free from undercooked poultry drippings. Seeing as most turkey is dry enough, I see no point in helping it along.

 

http://smittenkitchen.com/blog/2013/11/apple-and-herb-stuffing-for-all-seasons/

Apple Walnut Chutney

6 cups chopped peeled tart cooking apples (Braeburns, Pink Ladys, Pippins, etc.)

2 cups chopped tart soft apples (Jonagolds, Ruby Jons or Ida Reds)

2 cups chopped onions

1 1/2 cups packed brown sugar

2 tsp pickling or canning salt

1/2 tsp freshly ground black pepper

1/2 tsp ground nutmeg

1 1/2 cups cider vinegar

1 cup chopped toasted walnuts

 

Directions:

  1. Prepare canner, jars and lids (7ea 8oz jars)
  2. In a large pot, combine cooking apples, soft apples, onions, brown sugar, salt, pepper, nutmeg and vinegar. Bring to a boil over medium heat, stirring often.  Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until soft apples start to break down and mixture is thick enough to mound on a spoon.  Stir in walnuts.
  3. Ladle hot chutney into jars, leaving 1/2 inch headspace. Remove air bubbles and adjust the headspace as necessary by adding hot chutney.  Wipe rim and place hot lid disc on jar.  Screw band down until finger-tip tight.
  4. Place jars in canner and return to a boil. Process for 10 minutes.  Turn off heat and remove canner lid.  Let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that aren’t sealed.

Serve on top of a salad with blue cheese.

Recipe from The Complete Book of Picking by Jennifer MacKenzie