It's almost appleseason, I thought it might be fun to start an apple thread...I'll start...

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suz

Well-known member
This recipe is a T&T for me for many years from Jacques Pepin

Pork Roast with Apples

1 4 lb boneless pork loin roast

1 1/4t salt

1/2t pepper

2t herbs de provence

2T butter

1T vege oil

5 golden delicious apples cored and cut in 1" chunks (he doesn't peel them)

1/4t sugar (to taste, I ususally leave it out)

Preheat oven to 375. Sprinkle pork with 1t of the salt, 1/4t of the pepper and all the herbs de provence, rub in to the pork to adhere. In a pan that can go from stove to oven heat butter and oil, brown roast on all sides. Remove from heat, transfer pork to a plate and spread the apples in the pan, sprinkle with the sugar and the rest of the salt and pepper. Place pork back on apples and transfer to the oven. Check for doneness in about 50 min.. Temp 150. Rest 10 min before serving.

What you end up with is a tasty pork and wonderful applesauce all in one. As a note what I have done at times is let the apples continue to cook while the pork rests this depends on how chunky or not you want your applesauce.

 
Calvados-Braised Chicken With Apples (also posted in T&T without my notes).

This recipe is fantastic, and reminds me of Randi. I posted it, but she ending up trying it before I did. Thanks to her suggestions to reduce the apple cider and to use chicken breasts, it came out even better than it would have if I had used the original instructions. Thanks, Randi. xxx

CALVADOS-BRAISED CHICKEN WITH APPLES

My notes: This was great, but I changed it around a lot. I used boneless, skinless chicken breasts. I sauteed sliced shallots and chopped garlic, set them aside, and added them back to the pan before adding back the chicken. I added several spices to the flour mixture for dredging, placed the mixture in a zip lock bag, and shook the chicken till coated. I used 3 cups cider plus 1/4 cup cognac and reduced it in half.

(Calvados substitute: equal parts apple juice concentrate and cognac - from the Cook's Thesaurus).

INGREDIENTS:

1 chicken, about 3 pounds, quartered (I used 2 2/3 pounds chicken breasts, boneless and skinless, about 6 breast halves {Randi's suggestion to use chicken breasts}
Salt and freshly ground pepper
1 Tbsp. good-quality olive oil
1 Tbsp. butter ( 1/8 stick)
Flour for dredging (I added several spices to the flour)
1/2 cup Calvados (I used 1/4 cup cognac and added it to the apple cider before reduction)
2 shallots, minced (I used 3 shallots, sliced, plus 5 cloves garlic, chopped)
1 large sprig fresh thyme
1 cup apple cider (I used 3 cups apple cider plus 1/4 cup cognac instead of Calvados, and reduced the liquid to 1 1/2 cups plus 2 Tbsp) {Randi's suggestion to reduce the cider)
2 Granny Smith apples, cored, peeled, quartered lengthwise and cut crosswise into very thin slices (I used Jonagold)

DIRECTIONS:

1. Trim the wings and backbone off the chicken along with any excess fat. Season the pieces well on both sides with salt and pepper. Heat the oil and butter in a Dutch oven or deep heavy skillet over medium-high heat. Dredge the chicken pieces in flour to coat both sides, then shake off the excess. Working in batches if necessary, add the chicken parts to the pan, skin side down, and cook until golden brown, about 5 minutes on a side. (I browned the chicken breasts about 2 - 2 1/2 minutes per side). Remove to a platter.

2. Pour off all but 1 tablespoon of the fat from the pan. Lower the heat to medium and add the Calvados, stirring to scrape up any crusty bits off the bottom (it may flame briefly). Add the shallots and thyme and cook until the liquid is reduced to a glaze, about 1 minute. Return the chicken to the pan, skin side up, and pour the cider around the pieces. Bring to a simmer, cover and cook 20 minutes, or until the juices run clear when the pieces are pricked. (The legs may take a few minutes longer.) (The boneless, skinless chicken breasts took less time).

3. Remove the chicken pieces to a platter and keep warm. Raise the heat under the pan and add the apple pieces. Cook, stirring, until the apples are soft but not mushy and the sauce is thickened, about 3 to 4 minutes. Taste and adjust the seasoning.

4. Divide the chicken pieces among serving plates and spoon the sauce and apples alongside.

Servings: 4

From the Los Angeles Times via The Chicago Tribune

 
Deep Dish Apple Crisp

DEEP DISH APPLE CRISP

(Note: Original recipe uses 6 Tbsp butter, less cinnamon, and includes the chopped almonds).

INGREDIENTS:

3 lbs. of apples (around 6 large) - golden delicious, mcintosh, granny smith, etc. or a combination ((I use golden delicious, mcintosh, Jonagold, etc - last time I just used Jonagold)
Juice of 1 lemon
1 Tbsp cornstarch
1/2 cup sugar (add 2 extra Tbsp or so if using mostly Granny Smith)
1 Tbsp cinnamon, divided (or to taste)
pinch of nutmeg (optional)
1 cup flour
1/2 cup dark brown sugar
Pinch of salt
5 - 6 Tbsp cold, unsalted butter, cubed (I use 5 Tbsp)
1/4 cup chopped almonds (optional) (I usually omit this)

DIRECTIONS:

Preheat oven to 400 degrees. (375 degrees for dark pans).
Peel and core apples. Slice thin.
Toss with lemon juice.
Mix cornstarch, white sugar, half the cinnamon (1 1/2 tsp), and nutmeg (optional).
Add to apples and toss.
Arrange in a 1 1/2 quart casserole dish (8 x 8 baking pan).
Mix flour, brown sugar, remaining cinnamon (1 1/2 tsp), salt, and butter. Cut in butter until crumbly.
Combine with almonds (optional) and sprinkle mixture over apples.
Bake until browned and bubbly, about 45-50 minutes.

Optional: If using extremely tart apples, can sprinkle apple crisp with confectioner's sugar after removing from oven, if it needs more sweetness.

Adapted from Lauren

 
Gramma's Apple Bread Pudding

GRAMMA'S APPLE BREAD PUDDING

(I haven't tried the Vanilla Sauce - I serve this with vanilla ice cream).

"Bread, raisins and apples are baked with eggs and cinnamon, then topped with a sweet, warm vanilla sauce in this comforting dish."

INGREDIENTS:

PUDDING
4 cups soft bread cubes (I lightly toast the bread first)
1/4 cup raisins (I omit this and use chopped pecans)
2 cups peeled and sliced apples (I use a little more)
1 cup brown sugar (I use dark brown)
1 3/4 cups milk (I use low fat)
1/4 cup margarine (I use butter)
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

VANILLA SAUCE (I omit this)
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. (I use an 8x8).
2. In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
3. In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
4. Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
5. While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Yields: 8 servings

http://allrecipes.com/Recipe/Grammas-Apple-Bread-Pudding/Detail.aspx

 
Last years favorite apple cake..

The Apple Lady's Apple Cake

1/2 cup all-purpose flour
1/3 cup sugar
1 Tbs. baking powder
1/8 tsp. fine sea salt
1/2 tsp. pure vanilla extract
2 large eggs, lightly beaten
2 Tbs. vegetable oil
1/2 cup whole milk
4 baking apples (about 2 lbs. total), cored, peeled and cut into thin wedges

The Topping:
1/3 cup sugar
1 large egg, lightly beaten
3 Tbs. unsalted butter, melted


Serves 8
Equipment: 9-inch springform pan

Preheat oven to 400°F.
Butter a 9-inch springform pan and set aside

In a large bowl, combine the flour, sugar, baking powder and sea salt and stir to blend. Add vanilla extract, eggs, oil and milk and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.

Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 min.

Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg and melted butter and stir to blend. Set it aside.

Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when presses with a fingertip, about 10 minutes.

Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into wedges.

Notes: Patricia Wells - “When you make this cake, you will be surprised by the small amount of batter, the quantity of apples. In effect, this is more of a crustless pie, in that the batter is just there to hold the apples together. What I love most about this recipes is that it allows the full flavor of the apple to shine through.”

Note: Cook until you can see the custard or batter is set before adding the topping.


Source of recipe: Patricia Wells

 
Apple Streusel Coffee Cake

APPLE STREUSEL COFFEE CAKE

(The topping wasn't quite sweet enough or cinnamony enough, so I used less flour and more brown sugar and cinnamon than indicated. I also increased it by 50%)

INCREASED MEASUREMENTS BY 50%: *(See original measurements below)

INGREDIENTS:

Coffee Cake:
nonstick cooking spray (or butter) to grease pan
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp plus 1/8 tsp baking soda
1/6 tsp salt
6 Tbsp butter, softened to room temperature
3/4 cup sugar
1 1/2 eggs
1 1/2 tsp vanilla extract
4 1/2 Tbsp nonfat plain yogurt
3 cups thinly sliced, unpeeled apples (approx 3 apples)

Topping:
6 Tbsp all purpose flour
3 Tbsp brown sugar
3/4 tsp cinnamon
3 Tbsp cold butter, cut into small pieces

DIRECTIONS:

1. Preheat oven to 350 F (325 F for dark pan).
2. Spray 9" round pan with nonstick cooking spray OR butter pan and dust with flour.
3. In small bowl, combine flour, baking powder, baking soda, and salt. Mix well and set aside.
4. In large bowl, combine 6 Tbsp butter and 3/4 cup sugar. Beat until light and fluffy.
5. Add egg and vanilla. Blend well.
6. Alternately add flour mixture and yogurt to butter mixture, beating well after each addition.
7. Spread batter in pan. Arrange apple slices over batter.
8. Topping: In small bowl, combine all topping ingredients except butter. With fork (or pastry blender), cut in butter until crumbly.
9. Sprinkle topping evenly over apples.
10. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
11. Cool 10 minutes (If desired, remove from pan).

Makes about 8 servings.

*ORIGINAL MEASUREMENTS:

Coffee Cake:
nonstick cooking spray
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 cup butter, (4 Tbsp), softened
1/2 cup sugar
1 egg
1 tsp vanilla
3 Tbsp nonfat yogurt
2 cups thinly sliced, unpeeled apples (approx 2 apples)

Topping:
1/4 cup all purpose flour
2 Tbsp brown sugar
1/2 tsp cinnamon
2 Tbsp butter

from Pillsbury Best Muffins and Quick Breads

 
Can't get to the link??

I think you need to copy and paste the link under 'submit reply' in link url.

 
Apple Chips

* Exported from MasterCook *

APPLE CHIPS

Amount Measure Ingredient -- Preparation Method

2 crisp apples
6 tablespoons confectioners' sugar

Preheat oven to 225°F. and line 2 large baking sheets with parchment paper.

Sift 3 tablespoons confectioners' sugar evenly onto lined baking sheets. With a mandoline or other manual slicer cut apples crosswise into paper-thin slices. Arrange apple slices in one layer on sheets and sprinkle evenly with remaining 3 tablespoons confectioners' sugar. Bake slices in upper and lower thirds of oven, switching position of sheets halfway through baking, 2 1/4 hours total (begin checking at 1 1/2 hours), or until slices are pale golden and starting to crisp.

Immediately peel apple chips off parchment and cool on a rack. Apple chips keep in an airtight container at room temperature 2 weeks. Recommended for garnish on ice creams and apple desserts or as a crisp, cookie-like accompaniment.



Source:
"Epicurious Gourmet October 1997"
Yield:
"2 cups"
- - - - - - -
NOTES : Great snack and very easy to make.

 
Apple Tarts

* Exported from MasterCook *

APPLE TARTS


Amount Measure Ingredient -- Preparation Method

1 sheet frozen puff pastry -- (1/2 pound) thawed
1 Granny Smith or Stayman apple -- (1 to 2)
2 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon cold unsalted butter -- cut into bits
2 tablespoons apricot, peach or plum jam -- heated

Roll out the pastry 1/8 inch thick on a lightly floured surface. Divide dough into fourths, making equal sized rectangles, and transfer them to a baking sheet lined with parchment paper.

Peel, halve lengthwise, and core the apple, slice it thin crosswise, and arrange the slices, overlapping them slightly, on the pastry. In a small bowl stir together the sugar and the cinnamon, sprinkle the mixture evenly over the apples, and dot the tarts with the butter. Bake the tarts in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until the pastry is golden brown.

Transfer the tarts to a rack, brush them with the jam, and serve them warm or at room temperature.

.

Source:
"Epicurious Gourmet October 1991"
- - - - - - - - - - - - - - - - - - -


NOTES : Delicious - nice and easy

 
Spicy Apple Twists

* Exported from MasterCook *

Spicy Apple Twists


Amount Measure Ingredient -- Preparation Method

2 apples -- peeled and cored
1 package crescent rolls
2 tablespoons butter -- melted
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup water

Cut each apple into 8 pieces.


Unroll crescent roll dough; separate into 8 triangles. Cut each in half lengthwise to make 16 triangle strips.
Place an apple piece at wide end of each strip; roll up. Arrange in 9 in. square pan.

Drizzle with butter; sprinkle with mixture of sugar and cinnamon. Pour water into pan, but not over dumplings.
Bake at 400 degrees for 30 to 35 min. Serve warm.

For peach twists:

Substitute peaches for apples. Omit cinnamon. Substitute cream for water.


NOTES : So easy to make and very good. Should be eaten the same day made. They don't keep well.

 
Apple Crumb Pie

* Exported from MasterCook *

Apple Crumb Pie


Amount Measure Ingredient -- Preparation Method

5 cups apples -- peeled and sliced
1/2 cup sugar
1 teaspoon cinnamon
1 pie shell -- unbaked
Crumb Topping:
1 cup flour
1/2 cup sugar
1/4 pound butter

Peel and slice apples. Mix with 1/2 cup (or more) of sugar and cinnamon in a large bowl. Pour into unbaked pie shell.

Make crumb topping:
Mix flour and sugar in medium bowl. Cut in butter with pastry blender or fork, until crumbly. (This can also be done in a food processor.) Sprinkle over apples in pie shell.

Bake at 400 degrees for about 50 minutes. Test by inserting sharp knife in pie to see if apples are tender. If not tender, bake another 5 to 10 minutes. Cover top of pie loosely with a piece of foil if topping gets too brown.

 
Cindy, do this to make a link. Open up your post where you put the link.

Go over to the left side and click on "Edit". Highlight the link that you posted and right click, and click on copy. Now go down to "Reply" area and paste it in the bottom section that says "Link URL". When you hit submit it will be a Link. After you do that I will take my link out. Isn't this fun?

 
Praline Apple Bread

Praline-Apple Bread

Prep: 20 min.; Bake: 1 hr., 6 min.; Cool: 1 hr., 10 min.; Cook: 5 min. Sour cream is the secret to the rich, moist texture of this bread. There's no butter or oil in the batter—only in the glaze.


1 1/2 cups chopped pecans, divided
1 (8-oz.) container sour cream
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups finely chopped, peeled Granny Smith apples (about 3/4 lb.)
1/2 cup butter
1/2 cup firmly packed light brown sugar

1. Preheat oven to 350°. Bake 1/2 cup pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring after 4 minutes.

2. Beat sour cream and next 3 ingredients at low speed with an electric mixer 2 minutes or until blended.

3. Stir together flour and next 3 ingredients. Add to sour cream mixture, beating just until blended. Stir in apples and 1/2 cup toasted pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan. Sprinkle with remaining 1 cup chopped pecans; lightly press pecans into batter.

4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

5. Bring butter and brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute. Remove from heat, and spoon over top of bread; let cool completely (about 1 hour).

Note: To freeze, cool bread completely; wrap in plastic wrap, then in aluminum foil. Freeze up to 3 months. Thaw at room temperature.

Recipe from Debbie Grusska, Hobart, Indiana



Yield: Makes 1 loaf

 
Apple-Sausage Risotto

4 to 6 main servings

3 1/2 cups low-sodium chicken broth
1 T mild olive oil
8 oz mild sausage, casings removed
1 small onion, cut into 1/4- to 1/2-inch dice (about 1 cup)
2 medium crisp apples, such as Granny Smith, Jonathan or Cortland, peeled, cored and cut into a 1/4- to 1/2-inch dice
1 cup Arborio or other short-grain rice
1/2 to 1 cup warm apple cider, as needed
1/4 cup freshly grated Parmesan cheese

In a medium saucepan over medium-high heat, heat the chicken broth just until it comes to a boil, then reduce the heat to low.

Heat the oil in a large (at least 4-quart) pot over medium-high heat and add sausage, breaking it up with a spoon. Cook for 4 to 5 minutes, stirring, until the sausage is starting to brown.

Add the onion and apples and cook for 7 to 8 minutes, stirring occasionally, until they soften and start to take on color. Add the rice, stirring to combine. Add 1 cup of the warm chicken broth and stir continuously until the liquid is almost fully absorbed, then add the broth 1/2 cup at a time, stirring continuously, allowing the liquid to be absorbed each time before adding more.

When all the broth has been absorbed, add 1/2 cup of the apple cider. When that is absorbed, taste the rice for doneness. If it is still too firm, add the remaining 1/2 cup of cider. When the risotto looks creamy, it’s done.

Remove from the heat and add the Parmesan, stirring just to combine. Serve immediately.

 
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