It's almost appleseason, I thought it might be fun to start an apple thread...I'll start...
- Thread starter suz
- Start date
REC: Old Fashioned Apple Dumplings
Old Fashioned Apple Dumplings
1-1/2 recipes pie crust dough
7 Granny Smith, or other baking apples, pared & cored
1/2 cup sugar
1-1/2 tsp. cinnamon
about 2 tbl. butter
Sauce:
1 cup sugar
2 cups water
3 tbl. butter
1/4 tsp. cinnamon
Mix together sauce ingredients, bring to a boil and boil for 3 minutes. Meanwhile, roll out pie crust dough and cut into 7 squares. Place 1 apple onto each square, pressing down lightly to seal bottom of apple. In bowl, stir together the sugar and cinnamon and fill the apples with this. Put a bit of butter on top of each filled apple. Bring pastry up over each apple and pinch securely closed. Place apples into a baking pan and pour mixture over and around dumplings. Bake 15 425 deg. for 40-45 minutes.
Old Fashioned Apple Dumplings
1-1/2 recipes pie crust dough
7 Granny Smith, or other baking apples, pared & cored
1/2 cup sugar
1-1/2 tsp. cinnamon
about 2 tbl. butter
Sauce:
1 cup sugar
2 cups water
3 tbl. butter
1/4 tsp. cinnamon
Mix together sauce ingredients, bring to a boil and boil for 3 minutes. Meanwhile, roll out pie crust dough and cut into 7 squares. Place 1 apple onto each square, pressing down lightly to seal bottom of apple. In bowl, stir together the sugar and cinnamon and fill the apples with this. Put a bit of butter on top of each filled apple. Bring pastry up over each apple and pinch securely closed. Place apples into a baking pan and pour mixture over and around dumplings. Bake 15 425 deg. for 40-45 minutes.
REC: Quinoa Pilaf
Quinoa Pilaf
from Cook's Illustrated
Quinoa in sort of nutty tasting and when you cook it, the germ separates from the kernel so it sort of looks
like little 'tails'. Kinda weird, I know, but the taste is amazing. It's also very forgiving and you can play with it to your own taste.
1/2 cup coarsely chopped pecans
3 Tbl. butter
1 large Granny Smith apple, peel, core &
finely chop
1 tsp. sugar
1 med. onion, finely chopped
2 cps. quinoa, well rinsed & drained in a
FINE sieve
3-3/4 cps. low sodium chicken broth (I use water and Better Than Bouillon chicken base)
2 Tbl. coarsely chopped parsley
3/4 tsp. minced thyme (I prefer rosemary but you can use garam masala, tarragon or herb of your choice)
fresh ground black pepper
salt to taste (omit if using Better Than Bouillon)
1. Saute pecans in large 14" hot skillet until toasted, then set aside.
2. Melt 1 tbl. of the butter in the skillet over med-hi heat. When foaming subsides, add apple and sugar and cook, stirring occasionally, until lightly browned. Set aside with the pecans.
3. Reduce heat to med. and add rest of butter to skillet. Add onion and 1/4 tsp. salt. Cook, stirring, until onion softens and just begins to brown. Add quinoa and stir often until it begins to turn golden (about 4 min.). Add broth and bring to boil. Reduce heat to low, cover, and simmer until quinoa is tender but slightly crunchy - about 15 min.
4. Remove cover, increase heat to med., and cook, stirring frequently until remaining liquid has evaporated, about 2-3 min. Gently stir in apple, pecans and herbs. Adjust seasonings to taste.
Note: I find that it is almost impossible to toast the quinoa TOO much - the more you can brown it, the more flavor you will get. You can eat this at any temperature - I even eat it cold right out of the fridge
Quinoa Pilaf
from Cook's Illustrated
Quinoa in sort of nutty tasting and when you cook it, the germ separates from the kernel so it sort of looks
like little 'tails'. Kinda weird, I know, but the taste is amazing. It's also very forgiving and you can play with it to your own taste.
1/2 cup coarsely chopped pecans
3 Tbl. butter
1 large Granny Smith apple, peel, core &
finely chop
1 tsp. sugar
1 med. onion, finely chopped
2 cps. quinoa, well rinsed & drained in a
FINE sieve
3-3/4 cps. low sodium chicken broth (I use water and Better Than Bouillon chicken base)
2 Tbl. coarsely chopped parsley
3/4 tsp. minced thyme (I prefer rosemary but you can use garam masala, tarragon or herb of your choice)
fresh ground black pepper
salt to taste (omit if using Better Than Bouillon)
1. Saute pecans in large 14" hot skillet until toasted, then set aside.
2. Melt 1 tbl. of the butter in the skillet over med-hi heat. When foaming subsides, add apple and sugar and cook, stirring occasionally, until lightly browned. Set aside with the pecans.
3. Reduce heat to med. and add rest of butter to skillet. Add onion and 1/4 tsp. salt. Cook, stirring, until onion softens and just begins to brown. Add quinoa and stir often until it begins to turn golden (about 4 min.). Add broth and bring to boil. Reduce heat to low, cover, and simmer until quinoa is tender but slightly crunchy - about 15 min.
4. Remove cover, increase heat to med., and cook, stirring frequently until remaining liquid has evaporated, about 2-3 min. Gently stir in apple, pecans and herbs. Adjust seasonings to taste.
Note: I find that it is almost impossible to toast the quinoa TOO much - the more you can brown it, the more flavor you will get. You can eat this at any temperature - I even eat it cold right out of the fridge
mariadnoca
Moderator
Caramelized Apple & Onion Compote-Grilled Pork
Caramelized Apple & Onion Compote-Grilled Pork
Ingredients
3 Gala apples, sliced
1 yellow onion, sliced
3 Garlic cloves, chopped
2 Shallots chopped
1 T Olive oil
3/4 C Sherry wine vinegar
3/4 C Vegetable stock
2T Sugar
Pinch of Salt and Pepper
Pinch of fresh Thyme, Rosemary, Parsley
2 Pork Chops
Directions
Heat a sauté pan over high heat. Add the olive oil and the
first four ingredients. Put in the sugar and begin the
caramelizing process. When the apples and onions start to
turn golden, deglaze the pan with the vinegar. Let simmer
for a few minutes and then add the stock, salt, pepper, and
the herbs. Simmer that until the mixture becomes thick.
Serve this over a grilled pork chop or any meat of your
choice.
Caramelized Apple & Onion Compote-Grilled Pork
Ingredients
3 Gala apples, sliced
1 yellow onion, sliced
3 Garlic cloves, chopped
2 Shallots chopped
1 T Olive oil
3/4 C Sherry wine vinegar
3/4 C Vegetable stock
2T Sugar
Pinch of Salt and Pepper
Pinch of fresh Thyme, Rosemary, Parsley
2 Pork Chops
Directions
Heat a sauté pan over high heat. Add the olive oil and the
first four ingredients. Put in the sugar and begin the
caramelizing process. When the apples and onions start to
turn golden, deglaze the pan with the vinegar. Let simmer
for a few minutes and then add the stock, salt, pepper, and
the herbs. Simmer that until the mixture becomes thick.
Serve this over a grilled pork chop or any meat of your
choice.
mariadnoca
Moderator
Grilled Chicken With Peach & Apple Salsa
If you can still find peaches this salsa is delish!
Grilled Chicken With Peach & Apple Salsa
A great way to use those peaches. I’ve made
this many times for diverse crowds and it’s
always a hit. Wonderful color on the plate
too so it looks as good as it tastes.
GRILLED CHICKEN WITH PEACH AND APPLE SALSA
A fresh summery dish that packs a lot of
flavor. Note: you don’t want to make the
salsa much earlier than the 4 hours as fruit
has a tendency to breakdown.
Chicken
3 tablespoons olive oil
2 tablespoons dry white wine
2 tablespoons fresh lime juice
1 tablespoon white wine Worcestershire sauce
1 1/2 teaspoons dried basil
4 boneless chicken breast halves
Salsa
2 large ripe but firm peaches
1 small Granny Smith apple, peeled, cored,
chopped
1/2 cup chopped fresh cilantro
3 1/2 tablespoons honey
2 tablespoons fresh lime juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
For chicken:
Mix first 5 ingredients in large bowl. Add
chicken and turn to coat. Cover
and refrigerate at least 1 hour. (Can be
prepared 4 hours ahead. Keep
refrigerated.)
For salsa:
Bring medium saucepan of water to boil over
high heat. Add peaches; cook 30
seconds. Using slotted spoon, transfer
peaches to bowl of cold water. Drain
peaches. Peel and chop coarsely. Place
peaches in large bowl. Mix in all
remaining ingredients. (Can be made 4 hours
ahead. Cover and chill.)
Prepare barbecue (medium-high heat). Remove
chicken from marinade. Grill
chicken until just cooked through, about 5
minutes per side. Transfer
chicken to plates. Serve with salsa.
Note: I have made this on the indoor grill/
grill pan and it is still very good. The
salsa really pops with flavor.
If you can still find peaches this salsa is delish!
Grilled Chicken With Peach & Apple Salsa
A great way to use those peaches. I’ve made
this many times for diverse crowds and it’s
always a hit. Wonderful color on the plate
too so it looks as good as it tastes.
GRILLED CHICKEN WITH PEACH AND APPLE SALSA
A fresh summery dish that packs a lot of
flavor. Note: you don’t want to make the
salsa much earlier than the 4 hours as fruit
has a tendency to breakdown.
Chicken
3 tablespoons olive oil
2 tablespoons dry white wine
2 tablespoons fresh lime juice
1 tablespoon white wine Worcestershire sauce
1 1/2 teaspoons dried basil
4 boneless chicken breast halves
Salsa
2 large ripe but firm peaches
1 small Granny Smith apple, peeled, cored,
chopped
1/2 cup chopped fresh cilantro
3 1/2 tablespoons honey
2 tablespoons fresh lime juice
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
For chicken:
Mix first 5 ingredients in large bowl. Add
chicken and turn to coat. Cover
and refrigerate at least 1 hour. (Can be
prepared 4 hours ahead. Keep
refrigerated.)
For salsa:
Bring medium saucepan of water to boil over
high heat. Add peaches; cook 30
seconds. Using slotted spoon, transfer
peaches to bowl of cold water. Drain
peaches. Peel and chop coarsely. Place
peaches in large bowl. Mix in all
remaining ingredients. (Can be made 4 hours
ahead. Cover and chill.)
Prepare barbecue (medium-high heat). Remove
chicken from marinade. Grill
chicken until just cooked through, about 5
minutes per side. Transfer
chicken to plates. Serve with salsa.
Note: I have made this on the indoor grill/
grill pan and it is still very good. The
salsa really pops with flavor.
mariadnoca
Moderator
Big Apple Pancakes
This is from my try me file but heck they are pancakes! Pancakes I tell you, so they hafta be good. When I was first dating DDH I often made him take me for pancakes - I was such a cheap date. smileys/wink.gif
BIG APPLE PANCAKES
Recipe courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999
3 tablespoons unsalted butter
2 large apples, peeled, cored, and sliced 1/4-inch thick
1/4 cup light brown sugar, packed
3 eggs
1 teaspoon granulated sugar
Pinch salt
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
2 lemon wedges
Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 2 tablespoons of the brown sugar and stir to combine. In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon wedges over the top. Serve in wedges right out of the pan.
Yield: 4 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
This is from my try me file but heck they are pancakes! Pancakes I tell you, so they hafta be good. When I was first dating DDH I often made him take me for pancakes - I was such a cheap date. smileys/wink.gif
BIG APPLE PANCAKES
Recipe courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin: Clarkson N. Potter Publishers, 1999
3 tablespoons unsalted butter
2 large apples, peeled, cored, and sliced 1/4-inch thick
1/4 cup light brown sugar, packed
3 eggs
1 teaspoon granulated sugar
Pinch salt
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
2 lemon wedges
Preheat the oven to 450 degrees F. In a large ovenproof skillet (preferably with curved sides), melt 2 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 2 tablespoons of the brown sugar and stir to combine. In a medium bowl, whisk together the eggs, sugar, salt, milk, and flour. Pour this batter over the apples in the skillet, transfer to the oven, and bake until puffy, about 10 minutes. Meanwhile, in a small bowl, mix the cinnamon and remaining 2 tablespoons brown sugar. Cut the remaining tablespoon of butter into pieces. When the pancake puffs, remove from the oven, dot with butter, sprinkle with cinnamon sugar, and return to the oven to bake until browned, about 10 minutes more. As the pancake comes out of the oven, squeeze the lemon wedges over the top. Serve in wedges right out of the pan.
Yield: 4 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
mariadnoca
Moderator
Autumn Trifle With Roasted Apples, Pears, And Pumpkin-Caramel Sauce
From my try me file, I always think I'm going to make this at Thanksgiving but then I'm miss the pies so have yet to do so.
Autumn Trifle With Roasted Apples, Pears, And Pumpkin-Caramel Sauce
A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over the trifle.
Cinnamon pastry cream
6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
Pumpkin-Caramel Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pure pumpkin
Roasted Fruit
3 large Fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes
Assembly
3 1/2 dozen (about) soft ladyfingers
1/3 cup dry Sherry
2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice
For cinnamon pastry cream:
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes.
Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.) For pumpkin-caramel sauce:
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
For roasted fruit:
Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
For assembly:
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
Makes 12 servings.
Bon Appétit
November 2003
From my try me file, I always think I'm going to make this at Thanksgiving but then I'm miss the pies so have yet to do so.
Autumn Trifle With Roasted Apples, Pears, And Pumpkin-Caramel Sauce
A pastry bag and large rosette tip are optional for the whipped cream topping, which can also be spooned over the trifle.
Cinnamon pastry cream
6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
Pumpkin-Caramel Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pure pumpkin
Roasted Fruit
3 large Fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes
Assembly
3 1/2 dozen (about) soft ladyfingers
1/3 cup dry Sherry
2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice
For cinnamon pastry cream:
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes.
Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.) For pumpkin-caramel sauce:
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
For roasted fruit:
Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
For assembly:
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
Makes 12 servings.
Bon Appétit
November 2003
I made it for our Rosh Hashanah celebration too!amanda_pennsylvania
Well-known member
Maria, why haven't we seen this before! Sounds amazing!
mariadnoca
Moderator
I know sound deelish, huh? I think it was posted b4, maybe at Gail's?
I can't recall, maybe when I was having a tif with Tayna Steel over at Epi. I try to forget about when they ruined Gail's. Thanks to Mimi (yay Mimi!) we were all able to come to someplace new.
It's from BA 2003.
I can't recall, maybe when I was having a tif with Tayna Steel over at Epi. I try to forget about when they ruined Gail's. Thanks to Mimi (yay Mimi!) we were all able to come to someplace new.
It's from BA 2003.
mariadnoca
Moderator
And since nobody else posted them...Apple Fritters smileys/smile.gif
From: Debbie/NJ
Rec.: Apple Fritters...is this it?
Apple Fritters
Prep Time: 20 minutes
Servings: 45
Ingredients
1 egg
1/2 cup sugar
1 cup milk
3 tbsp orange juice
1 cup apple, peeled, cored, chopped
1/2 tsp vanilla
2 cup self-rising flour
Canola oil
Sifted confectioners' sugar
Directions
Heat oil in a 5-quart heavy pot until thermometer registers 375°F.
Beat egg. Add sugar. Slowly stir in milk and
orange juice.
Blend in apple, vanilla and flour.
Drop mixture by teaspooonfuls into hot oil.
Fry until brown on both sides, about 3
minutes per side. Drain in colander or on
paper towels. Dust with confectioners'
sugar. Serve warm.
From: Debbie/NJ
Rec.: Apple Fritters...is this it?
Apple Fritters
Prep Time: 20 minutes
Servings: 45
Ingredients
1 egg
1/2 cup sugar
1 cup milk
3 tbsp orange juice
1 cup apple, peeled, cored, chopped
1/2 tsp vanilla
2 cup self-rising flour
Canola oil
Sifted confectioners' sugar
Directions
Heat oil in a 5-quart heavy pot until thermometer registers 375°F.
Beat egg. Add sugar. Slowly stir in milk and
orange juice.
Blend in apple, vanilla and flour.
Drop mixture by teaspooonfuls into hot oil.
Fry until brown on both sides, about 3
minutes per side. Drain in colander or on
paper towels. Dust with confectioners'
sugar. Serve warm.