Spiced Bourboun Apple Fritters with Bourboun Black Pepper Glaze

March 9th, 2012 § 0 comments § permalink

Makes about 20 fritters

Ingredients

2 cups flour
½ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
2 teaspoons cinnamon, freshly grated
1 teaspoon all spice
½ teaspoon black pepper
3 tablespoons brown sugar
2 teaspoons fresh ginger, chopped fine
2 eggs, beaten
½ cup milk
¼ cup *Buffalo Trace Bourboun
2 teaspoons vanilla
2 tablespoons melted butter
2 apples, peeled and chopped small
Bourboun Black Pepper Glaze (recipe follows)

Directions

In a bowl combine all the dry ingredients and mix well. Add the wet ingredients and mix until a chunky batter is created. Place the batter in the refrigerator for approximately 30 minutes. Heat a large pan of oil to a medium-high heat. Remove batter abd using a large spoon, shape dough into fritter size dollops and drop into hot oil. Allow to fry for about 3 minutes per side or until both sides are golden brown. Take out of oil and place on paper towels. Glaze & eat!

Bourboun Black Pepper Glaze

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamin, freshly grated
¼ teaspoon vanilla
3 tablespoons milk
3 tablespoons *Buffalo Trace Bourboun

Directions

Mix all ingredients together until smooth and creamy. Drizzle over doughnuts!

Spiced Bourbon Apple Fritters with Bourbon Black Pepper Glaze

March 5th, 2012 § 0 comments § permalink

Makes about 20 fritters

Ingredients

 2 cups flour
½ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
2  teaspoons cinnamon, freshly grated
1 teaspoon all spice
½ teaspoon black pepper
3 tablespoons brown sugar
2 teaspoons fresh ginger, chopped fine
2 eggs, beaten
½ cup milk
¼ cup *Buffalo Trace Bourbon
2 teaspoons vanilla
2 tablespoons melted butter
2 apples, peeled and chopped small
Bourbon Black Pepper Glaze (recipe follows)

 Directions

 In bowl combine all the dry ingredients and mix well.  Add the wet ingredients and mix until a chunky batter is created.  Place the batter in the refrigerator for approximately 30 minutes.  Heat a large pan of oil to a medium-high heat.  Remove batter and using a large spoon, shape dough into fritter size dollops and drop into hot oil. Allow to fry for about 3 minutes per side or until both sides are golden brown.  Take out of oil and place on paper towels.  Glaze & eat!

Bourbon Black Pepper Glaze

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamon, freshly grated
¼ teaspoon vanilla
3 tablespoons milk
3 tablespoons Buffalo Trace Bourbon

Directions

Mix all ingredients together until smooth and creamy. Drizzle over doughnuts!

Ginger & Spice Apple Fitters with Cinnamon Black Pepper Glaze

February 4th, 2012 § 0 comments § permalink

Makes about 20 small fritters

Ingredients

2 cups flour
½ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg, freshly grated
2  teaspoons cinnamon, freshly grated
1 teaspoon all spice
½ teaspoon black pepper
3 tablespoons brown sugar
2 teaspoons fresh ginger, chopped fine
2 eggs, beaten
¾ cup milk
2 teaspoons vanilla
2 tablespoons melted butter
2 apples, peeled and chopped small
Cinnamon  Black Pepper Powdered Sugar Glaze (recipe follows)

Directions

In bowl combine all the dry ingredients  and mix well.  Add the wet ingredients and mix until a chunky batter is created.  Place the batter in the refrigerator for about 30 minutes.  Heat a large pan of hot oil to a medium high heat.  Drop batter using a large spoon into fitter size dollops.  Frying only a  few at a time.  Allow to fry about 3 minutes per side or until golden brown.  Take out of oil and place on paper towels.  Glaze & eat!

Cinnamon Black Pepper Powdered Sugar Glaze

Ingredients

1 cup powdered sugar
Pinch of salt
½ teaspoon cracked black pepper
1 teaspoon cinnamon, freshly grated
¼ teaspoon vanilla
¼ cup milk

Directions

Mix all ingredients together until smooth and creamy.  Drizzle over doughnuts!



Apple Honey Cava

September 12th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

½ ounce apply honey syrup
Cava

Directions

Place the honey syrup in the bottom of a champagne glass and fill with cava. Stir and garnish with a teaspoon of apple pre soaked in honey syrup, chopped fine.

**apple honey syrup: place ½ cup honey, 1 apple, chopped fine and ½ cup of water in a sauce pan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Strain.

Apple Gallette

January 14th, 2011 § 0 comments § permalink

Serves 6

For dough

INGREDIENTS

2 cups all purpose flour
½ teaspoon salt
1 tablespoon maple sugar or brown sugar
12 tablespoons cold unsalted butter cut into small pieces
11-½ cup ice water as needed

DIRECTIONS

Combine flour, salt, sugar in food processor and pulse to combine. Add butter and pulse to combine. Transfer to a bowl and sprinkle with water until the dough comes together. Pat into a disk wrap in plastic, refrigerate for 30 minutes. Roll out to 18 thickness. Fold into quarters and transfer to the back of a heavy baking sheet. Unfold the dough letting the sides hang over the baking sheet.

For the filling

INGREDIENTS

¼ cup unsalted butter, at room temperature
½ cup Rapadura brown sugar
6 crisp apples (such as Gala, Crispin or Granny Smith) each cored, and sliced into 8 wedges
¼ cup candied ginger, finely chopped
½ teaspoon ground cinnamon

DIRECTIONS

In a large skillet over high heat, melt the butter, stir in the sugar, and cook for 1 minute.

Arrange the apples in a single layer in the pan and scatter the ginger on top. Sprinkle cinnamon and cook undisturbed for 6 minutes. Add ¼ cups water and cook stirring occasionally until the apples are tender and the liquid has evaporated. Transfer the apples to a plate and cool until warm.

Roll out the dough to 18-inch thick circle. Mound the apples on the dough leaving a 2 inch border. Pour over any juices remaining and fold over the sides of the dough pleating as you go. The dough will not cover the sliced apples. Brush dough with butter and sprinkle with a little sugar. Bake at 400°F for 45 minutes until fruit is bubbling and the crust is golden brown.

© Recipe Property of Peter Berley

Caramelized Apple Buckwheat Crepes with Light Rosemary Cream

January 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the crepes

2 cups 2% milk
1 tablespoon sugar in the raw
1 teaspoon sea salt
3 tablespoons unsalted butter, melted
½ cup buckwheat flour
¾ cup all purpose flour
1 tablespoon golden flaxseeds
3 eggs

DIRECTIONS

Whisk together all ingredients until a smooth batter is formed. Batter will be much thinner than pancake batter. Place in refrigerator for about 30 minutes or until cold before making crepes. Lightly grease a non-stick griddle pan and place over high heat. Making sure pan is very hot, pour batter to form a 7 inch circle. When crepe is cooked on one side, about 15 to 30 seconds, flip and cook on opposite side. Repeat until all batter is used.

For the caramelized apples

INGREDIENTS

3 tablespoons butter
4 apples, peeled, cored and cut into wedges
2 tablespoons sugar in the raw
½ teaspoon cinnamon
1 teaspoon fresh rosemary, chopped super fine
½ teaspoon freshly grated nutmeg
¼ apple cider

DIRECTIONS

In a medium sauté pan, over medium heat, add butter and melt. Add apples and cook for a few minutes. Add sugar, cinnamon, rosemary and nutmeg. Continue to cook apples, until slightly golden and caramelized, about 8 minutes. Add apple cider and turn up heat a bit until mixture thickens. Remove from heat.

For the light rosemary cream

INGREDIENTS

½ cup crème fraiche
½ cup 2% milk
1 tablespoon syrup from caramelized apples
1 tablespoon fresh rosemary, chopped fine

DIRECTIONS

Whisk together all ingredients until a smooth cream is formed. Can be made thicker or thinner by adding less or more milk.

To assemble crepes

Place a little bit of the apple mixture in a crepe and fold over. Spoon some light rosemary cream over the top.

Red Onion Apple Caraway

January 2nd, 2011 § 0 comments § permalink

Ingredients

¼ red onion, chopped fine
1 cup apples, chopped
2 teaspoons caraway seeds
1 teaspoon brown sugar
1 teaspoon salt
¼ cup Manchego cheese, shredded
1 egg white, for brushing tops of pop tarts
2 tablespoons soy or rice milk (vegan option), for brushing tops of pop tarts

Directions

In a bowl, combine all ingredients and use to fill savory pop tart.

Preheat oven to 350°F.

Lay one rolled piece of pie dough on a parchment lined baking sheet and place filling in the center. Cover with another piece of dough and crimp edges closed. Brush top with egg white or soy or rice milk (vegan option) and sprinkle with topping of choice. Bake in preheated oven for 20 minutes or until golden brown. Serve warm.

Suggested Crust: Whole Wheat, plain
Suggested Toppings: Caraway seeds

Whipped Greek Yogurt Parfait

January 2nd, 2011 § 0 comments § permalink

Makes 4 servings

INGREDIENTS

1 cup Greek yogurt
½ cup whipping cream
2 tablespoons honey
1 teaspoon ground ginger
½ teaspoon nutmeg, freshly grated
½ teaspoon ground cinnamon
1 crisp apple, diced
1 ripe pear, diced
¼ cup sliced almonds, toasted

DIRECTIONS

Place yogurt, whipping cream, honey, and dried spices into a cold mixing bowl. Whip with hand beater until mixture resembles whipping cream. Take a dessert glass or clear mug, and layer yogurt, fruit, and almonds. Garnish with a sprinkle of cinnamon.

Tip: This can also be served as a warm dessert. Take fruit, 1 teaspoon honey, 1 teaspoon of all 3 dried spices, and sauté in skillet for about 3 to 4 minutes or until fruit is warmed and fragrant.
Place fruit into a dessert dish, and top with the whipped mixture and toasted almonds.

Recipe Property of Robin Simpson

Mulled Hot Apple Cider

December 16th, 2010 § 0 comments § permalink

Makes 1 quart

INGREDIENTS

1 quart fresh apple cider
1 cinnamon stick
3 cloves
1 star anise
1 teaspoon nutmeg, freshly grated
1 to 2-inch piece of ginger, sliced thin (peeled or not peeled)

PREPARATION

Place all items in a large pot on high heat. When mixture begins to boil, reduce heat and simmer for about 10-15 minutes. Strain and serve in a glass with a handle to avoid being burned. Can be garnished with a cinnamon stick, apple slice and a dash of cinnamon.

Apple Cider Sidecar

December 16th, 2010 § 0 comments § permalink

Makes 1 drink

INGREDIENTS

1 oz apple brandy or apple jack
1 oz lemon juice
1 ounce Cointreau (triple sec, orange Curacao or Grand Marnier)
1 oz apple cider
1 dash cinnamon
Apple slices, for garnish

PREPARATION

Place first 5 ingredients in a shaker filled with ice. Shake vigorously for about 10 seconds. Strain into a chilled martini style glass or glass where the hand will not warm the drink. Garnish with apple slices.

Apple Mustard Mint Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Domaine Zind Humbrecht, Riesling Gueberschwihr – Organic 2008, Germany.
This almost perfect German Riesling has smoke and stone notes lached with white peach, apple, and lemon zest. It’s zesty and snappy with a white pepper-tinged finish. It is perfect for this ham! Retails for around $18.

INGREDIENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh mint leaves
1 tablespoon orange zest
2 tablespoon cracked black pepper
1 whole nutmeg, cracked and broken

For the Glaze

1 medium tart apple, peeled and seeds removed
½ cup fresh mint leaves
1 small red onion
½ cup brown sugar
1 tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon salt

For the Spice Rub

3 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
1 tablespoon olive oil

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a blender, blend the apples, red onion, sugar, salt, and the mint. Add the honey and the mustard, and mix well. Set aside, and let rest for at least 30 minutes.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425° F, and let the ham get a bit crispy and caramelized.

Apple Rosemary Chicken Sausages with Sautéed Kale

December 6th, 2010 § 0 comments § permalink

Serves 6-9 (makes about 9 sausages)

INGREDIENTS

For the Sausage

2 pounds boneless & skinless chicken breasts, cubed
2 cloves garlic, chopped
½ medium yellow onion, chopped
3 tablespoons fresh rosemary leaves, chopped
2 tablespoon salt
1 medium apple (tart variety), chopped superfine
Casings of your choice

For the Sauté Mixture

Olive oil
2 cloves garlic, chopped
6-9 apple-rosemary sausages, sliced into thick rounds
1 medium apple, chopped
1 large bunch purple or green kale, chopped
½ cup chicken broth
Salt

PREPARATION

For the Sausage

Mix all the sausage ingredients except for the apple in a large bowl, and refrigerate, about 2 hours. Using the finest blade on your meat grinder, grind all of the ingredients, following the instructions. Once the mixture is ground, mix the apples, combine well, and place mixture in the freezer.
Meanwhile, soak the casings in warm water, and rinse a few times. Using your sausage stuffer, slip the casing onto the stuffing tube, making sure you leave about 6 inches off the end of the tube- this is where you will need to tie the sausage off later. Remove the meat from the freezer, and place it in the body of the sausage stuffing machine. If all the meat does not fit (you must acquit, just kidding), place the rest back in the refrigerator until you are ready. Turn the machine on, and begin the process- air will be the first thing to emerge. As the meat begins to slide out, use one hand to maneuver the speed of the sausage output. Let the sausage emerge into one long coil- the links will be tied later in the process. When the sausage is done, turn off the machine, and tie up the ends- you can use meat or butchers twine. To make individual links, pinch a section together, then spin the links, and turn them opposite from each other several times, repeat this moving down the entire main link. Hang the links up so you can review for air bubbles. Using a sterilized pin or sewing needle, pop each section that has an air bubble with the pin, and the link should move flat and the air bubble should be released.
Hang the links for about an hour, and then refrigerate them covered in the refrigerator overnight. Use them or freeze them within about a week (in other words, use it, or lose it).

For the Sauté Mixture

In a large skillet over medium heat, add oil. Sauté garlic, stirring constantly, cook, 1 minute. Add sausages, and cook until almost browned, about 4 to 5 minutes. Add apples, cook, about 1 minute more. Then add kale, cooking an additional 1 to 2 minutes. Add chicken broth, season with salt, and mix everything to combine. Turn the burner to low, and simmer covered, another 1 to 2 minutes. Uncover, and cook, another 1 to 2 minutes. Serve.

Curried Apple Chicken and Parsnip Stew

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2-3 boneless and skinless chicken thighs
4 large apples, peeled and cut into 1-inch pieces
2 large parsnips, peeled and chopped large
½ cup fresh curry leaves
1 tablespoon curry powder
½ cup red lentils
1½ cups chicken broth
Salt and pepper
½ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish

PREPARATION

In a large stew pan with heavy bottom, over medium high heat, add olive oil. Sauté onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to sauté. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 30 to 45 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

Apple Bread Pudding with Golden Raisins

November 22nd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons unsalted butter
1 loaf Challah bread, crusts removed, cut into 1-inch cubes
3 granny smith apples, peeled, cored and cut into ½-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water for 15 minutes
3 large eggs
¾ cup sugar
¼ teaspoon cinnamon
â…› teaspoon freshly grated nutmeg
â…› teaspoon ground ginger
¼ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
¼ cup sliced almonds

PREPARATION

Preheat the oven to 350°F.

Generously butter a 9×13-inch deep baking dish and set aside.

Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.

In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar. Beat in the ground spices, vanilla and salt.

In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl. Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes.

Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.

Kale & Apple Sausage Pot Pie with Apple Parmesan Whole-Wheat Phyllo “Beggars Purses”

November 22nd, 2010 § 0 comments § permalink

Makes 1 Casserole Size Pie

Here is a great seasonal family meal, filled with nutrition and fit for a fancy potluch. Don’t be frightened by the beggar’s purses either – they’re a cinch.

INGREDIENTS

For the Pies

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 pound or about 3-4 links of turkey or chicken apple sausage
2 medium tart apples, cored and chopped
3 cups purple kale, chopped coarsley
1 teaspoon freshly ground nutmeg
1 cup fresh apple cider
1 cup chicken broth
Salt/pepper

For the Beggar’s Purses

8 sheets phyllo dough
1 stick butter, melted
½ cup parmesan cheese
1 tart apple, peeled cored, and chopped fine
8 fresh chives, blanched

PREPARATION

In a large sauté pan, over medium high heat, add oil. Sauté onions, stirring occasionally, until translucent, 7 minutes. Add sausage, apples, and kale, cook until sausage is cooked through and greens are wilted. Add apple cider, chicken broth and season with salt and pepper. Reduce heat to medium and simmer until sauce is reduced by half. Set aside.

Cut each phyllo sheet in half to equal 16 squares in total. Make sure to cover phyllo that you’re not using with a damp cloth or paper towel.

On a flat surface, place one phyllo sheet, and brush entire surface (especially the edges) with melted butter. Place a second sheet on top in the opposite direction, creating an “X” pattern. Brush with butter again; repeat with 2 more sheets – which will equal 4 sheets in total.

In the center of the top sheet, place 1 tablespoon of apples on top, and sprinkle with parmesan cheese. Pull all the sides of the phyllo up towards the center to make a purse. Tie the top with a blanched chive. Brush outside with more melted butter. Continue until 8 purses are assembled.

Place purses on top of casserole, and bake.

Apple Ginger Cranberry Sauce

November 19th, 2010 § 1 comment § permalink

Makes 3 cups

This is an extrmely versatile cranberry sauce, pleasing the palettes of most everyone, while tasting delightful and fallish with a unique, subtle and spicy gingery twist! Also a delicous accompaniment to pork!

INGREDIENTS

3 cups fresh cranberries
2 medium tart apples, peeled and cored and chopped super fine
1 cup light brown sugar
1 teaspoon allspice
1 cinnamon stick
2 tablespoons fresh ginger root, peeled and chopped super fine
½ cup walnuts, toasted and chopped fine
1 cup apple cider

PREPARATION

Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. Reduce heat to medium low and simmer until sauce is thick and chunky, about 25 minutes. Remove the cinnamon stick. This can be kept chunky or blended until smooth.

Ginger and Apple Crusted Pork Tenderloin

October 18th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 (2 pound) pork tenderloin
Salt
¼ cup honey
3 tablespoons apple cider
2 tablespoons Dijon
2 to 3 apples, chopped superfine
2 (3-inch) pieces ginger, peeled and chopped superfine
1 tablespoon cracked black pepper
3 tablespoons canola oil

PREPARATION

Preheat oven to 400°F.

Season porl tenderloin generously with salt. In a small bowl combine honey, apple cider and mustard, mix well. In a separate bowl, combie apples, ginger and cracked black pepper and set aside. Pour honey mixture over pork tenderloin and coat well. Next, place apple ginger mixture on a large plate and roll pork tenderloin until coated on all sides. Heat canola oil over high-heat in large saute pan, cook tenderloin on all sides, including ends, until golden brown. Place in over and cook for 20 minutes. Once out of oven, let rest for 10 minutes before serving.

Apple, Blue Cheese and Bacon Salad

October 18th, 2010 § 0 comments § permalink

Serves 4

INGREDIENTS

1 head of butter leaf lettuce (or mesclun mix), leaves roughly torn
1 to 2 tart apples, seeds removed, chopped medium
2 oz, Oregon sweet blue cheese, crumbled by hand
3 pieces thick-cut bacon, cooked and chopped
1 medium red onion, sliced in rounds
Red Wine Vinaigrette, recipe follows
Salt and freshly ground pepper

PREPARATION

In a large bowl, combine all ingredients up through vinaigrette. Next, add just enough vinaigrette to coat lettuce leaves. Season to taste with salt and pepper and mix well. Serve immediately.

Red Wine Vinaigrette

Makes ¾ cup

INGREDIENTS

1 shallot, chopped fine
1 teaspoon Dijon mustard
¼ cup Pinot Noir red wine vinegar
¼ cup walnut oil
¼ cup olive oil

PREPARATION

In a small bowl, combine shallots, Dijon and red wine vinegar. Next, drizzle in oils until emulsified.

Thyme-Apple Fritters

October 6th, 2010 § 0 comments § permalink

Serves 6

Fritters:

INGREDIENTS

¾ cup all purpose flour
¼ cup whole wheat pastry flour
¼ cup sugar
¾ teaspoon salt
1 ½ teaspoons baking powder
1 teaspoon cinnamon
⅓ cup milk
1 egg
1 cup Cortland apple, chopped fine
3 cups canola oil, for frying

Glaze:

INGREDIENTS

2 cups powdered sugar
1 ½ tablespoons milk
1 teaspoon fresh thyme
pinch of freshly grated nutmeg

PREPARATION

Combine flour, sugar, salt, baking powder, cinnamon.  Stir in milk and egg until just combined.  Fold in apple.  In large pot, heat oil to 375°F. Carefully add dough to oil in heaping teaspoons.  Cook until brown, about 2 minutes, then flip.  Cook another 1-2 minutes, until both sides are browned.  Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.  Make glaze by stirring milk, herbs, nutmeg and powdered sugar together in a small bowl.  Drizzle over apple fritters.  Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.  Best served warm.

Rosemary-Garlic Pork & Potatoes with Caramelized Apples

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

12 small yellow potatoes, washed and kept whole
2 medium-size sweet onions, quartered
3 teaspoons salt, divided
1 teaspoon freshly ground pepper, divided
⅓ cup olive oil, divided
¼ cup fresh rosemary leaves
1 (4-pound) boneless pork loin roast
2 tablespoons Dijon mustard
4 garlic cloves, coarsely chopped
6 large garlic bulbs
½ cup apple cider vinegar
Caramelized apples, recipe follows
Preheat oven to 425°F.

PREPARATION

Sauté onions in 3 tablespoons hot oil in a 7-qt. roasting pan over medium-high heat 8 minutes or until caramelized. Season with Salt and pepper. Remove from heat, and stir in ¼ cup  rosemary. Add potatoes and mix well.

Tie pork with kitchen string, securing at 1-inch intervals. Sprinkle pork with remaining 2 teaspoons salt and 1 teaspoon pepper, and place on top of onions in pan. Stir together mustard, chopped garlic, 2 tablespoons olive oil, and remaining 2 tablespoons rosemary; spread over pork.

Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.

Bake at 425&Deg;F for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F. Let stand 10 minutes.

Transfer pork and potatoes and onions to a serving platter, reserving drippings in pan. Add apple cider vinegar to pan, and to a boil over medium-high heat; reduce heat to medium, and simmer, stirring often, 3 minutes or until thickened. Pour over potatoes and onions. Slice pork, and serve with roasted vegetables, garlic bulbs, and caramelized apples.

Caramelized Apples

INGREDIENTS

4 Pink Lady apples, quartered and sliced
4 Granny Smith apples, quartered and sliced
½ cup maple syrup
2 tablespoons unsalted butter
Salt
Pepper

PREPARATION

In a medium-sized skillet over medium heat, add apples, and sauté 5 minutes or until lightly browned. Reduce heat to low, and add maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Finish with butter and season with salt and pepper.  Toss over pork, onion and potatoes and serve.

Apple Slaw Salad with Sweet Herb Pecans

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 Granny Smith apples, julienned
1 bulb fennel, julienned
2 tablespoons crème fraiche
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons granulated sugar
1 tablespoon fresh dill, chopped fine
Salt
Pepper
Sweet Herb Pecans, recipe follows

PREPARATION

Place julienned apples in water with the juice of 1 lemon for about 10 minutes then strain.

Combine the apple and fennel in a bowl and Mix well.  Combine  the remainder of the ingredients in a mixing bowl and whisk well. Toss together with the apples and fennel.  Fold in pecans just before serving.

Sweet Herb Pecans

INGREDIENTS

½ cup pecans, halved
2 tablespoons extra-virgin olive oil
1 tablespoon brown sugar
1 ½ teaspoons kosher salt
1 teaspoon fresh thyme, chopped
1 teaspoon fresh, chopped
½ teaspoon
½ teaspoon cayenne pepper

PREPARATION

Preheat oven to 350°F. In a small saucepan over low heat, combine all of the ingredients except pecans and warm untill sugar is melted and herbs are infused.  Toss oil-sugar-herb mixture with warm nuts.  Place the nuts on a lined baking sheet and bake in the oven for 10-12 minutes, let cool.

Apple-Thyme Cider Sidecar

October 6th, 2010 § 0 comments § permalink

INGREDIENTS

2 oz apple cider
2 oz dark rum
2 oz Cointreau
1 teaspoon fresh thyme leaves
1 oz freshly-squeezed lime juice
Splash of simple syrup

PREPARATION

Shake all ingredients in an ice-filled shaker and strain into cocktail glasses.

Butternut Squash and Sage Curried Apple Soup

October 6th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons olive oil
4 cups yellow onions, chopped medium
2 tablespoons mild curry powder
2 large butternut squashes, deseeded and peeled and cubed medium
4 medium sweet apples, chopped medium
1 tablespoon fresh sage, chopped fine
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 cups water
2 cups apple cider
Diced apples and a few sage leaves for garnish

PREPARATION

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, sage, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Add the apple cider and water and heat another 10 minutes. Blend the soup in a blender or purée in the food processor until smooth. The soup should be slightly sweet and quite thick. Check the salt and pepper and serve hot garnished with apples and sage leaves.

Apple Maple Sage  Breakfast Sausage

October 5th, 2010 § 0 comments § permalink

Makes 6 patties

INGREDIENTS

1 pound pork butt, cubed into ½ inch cubes
⅓ pound pork fat, chunk bacon or back fat
2 tablespoons fresh sage, chopped fine
1 medium apple (honey crisp), chopped fine
¼ cup maple syrup
1 tablespoon salt
1 tablespoon cracked black pepper
1 tablespoon brown sugar
1 pinch red pepper flakes
1 teaspoon nutmeg, freshly grated

PREPARATION

Mix all ingredients in a large bowl and refrigerate for about 2 hours.  Using the finest blade of the meat grinder, grind the mixture following grinder instructions.  Form into 2-inch round patties and in a non- stick skillet cook over medium high heat until well browned, flipping once.

Turkey Apple & Herb Meatball & Kale Soup

December 20th, 2009 § 0 comments § permalink

Serves 6

Meatballs

INGREDIENTS

1 lb ground turkey
½ cup fresh rosemary, chopped fine (2 tablespoons reserved for soup)
½ cup fresh thyme, chopped fine (2 tablespoons reserved for soup)
4 tablespoons garlic, chopped (2 tablespoons reserved for soup)
½ cup grated parmesan
1 teaspoon salt
1 teaspoon cracked pepper
½ cup Fuji apples, chopped fine
½ cup Kashi Whole Grain Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs

Soup

INGREDIENTS

Olive oil
2 tablespoons garlic (reserved from above)
1 medium red onion
Rosemary and thyme (reserved from above)
1 cup Fuji apples, chopped medium
1 large bunch kale (dinosaur variety, also known as Italian dark leaf), chopped
4 cups chicken stock
Salt and pepper to taste

PREPARATION

To assemble the meatballs, combine all ingredients except the eggs. Mix well using fingers to make sure all ingredients are well combined. Form into 1 inch balls.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic and red onion until translucent, just a few minutes. Add rosemary, thyme and apples. Sauté a few more minutes. Add the chicken stock and kale and gently drop in meatballs. Bring to a boil. Turn burner to low and simmer for another half hour. Season with salt and pepper.

Garnish with a little parmesan cheese.

Cheddar Chive Apple Puffs

December 20th, 2009 § 1 comment § permalink

Makes 12 puffs

**Although we normally recommend making dough from scratch, this recipe calls for already prepared puff pastry.

INGREDIENTS

2 Fuji apples, cut into small cubes
1 cup extra sharp cheddar cheese, grated
½ cup fresh chives, chopped fine
1 teaspoon salt
1 teaspoon cayenne pepper
1 package or 2 sheets, puff pastry, thawed
2 egg whites mixed with 2 tablespoons water

PREPARATION

In a mixing bowl mix the apples, cheddar, salt, pepper and chives. To assemble the puffs, cut puff pastry into 12 squares. Add a few tablespoons of the apple mixture to each square and fold pastry in a triangular shape. Press down on the edges to seal. Place puffs on a greased cookie sheet and brush with egg white mixture. Place in a 375° oven that has been preheated for 30 minutes and then bake for about 30 minutes or until golden brown. Remove and cool.

Rosemary Potato Latkes with Rosemary Apple Chutney

December 19th, 2009 § 0 comments § permalink

Makes 20 medium latkes

This is a semi traditional potato latke recipe with a modern version of applesauce to go with it.

INGREDIENTS

5-6 medium potatoes, washed, peeled and grated
1 medium yellow onion, grated
2 tablespoons fresh rosemary, chopped fine
2 eggs beaten
½ cup whole wheat flour
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

PREPARATION

In a large mixing bowl, combine grated potatoes, onions, rosemary, flour, salt and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained.

Rosemary Apple chutney

INGREDIENTS

3 medium Fuji or pink lady apples (or other hard and tart apples), chopped in small cubes
1½ cups apple cider
1 cup brown sugar
3 tablespoons fresh rosemary, chopped fine
1 teaspoon fresh ginger, chopped fine
Juice of one medium lemon
2 bay leaves
1 teaspoon salt

PREPARATION

Place all ingredients in a heavy bottom medium sauce pan and bring to a boil. Reduce heat and let simmer, uncovered, stirring occasionally for about 20-30 minutes or until chutney is desired consistency and apples are soft. Take off heat and discard bay leaves. Serve over hot latkes.

Rosemary Apple Cider Hair Sheen Remedy

December 14th, 2009 § 0 comments § permalink

INGREDIENTS

1 cup fresh rosemary leaves
1 cup apple cider vinegar
1 cup water

PREPARATION

Boil water and pour over fresh rosemary leaves. Let steep for 10 minutes and strain, reserving liquid. Add apple cider vinegar. Shampoo and condition hair as normal. Then, rinse hair with the rosemary apple cider remedy making sure that all hair follicles are covered. Rinse with cool water.

Worm-Ridden Baked Apples

October 25th, 2009 § 0 comments § permalink

For a delicious dessert, how about some worm-ridden baked apples.

INGREDIENTS

6 firm large apples
⅓ cup raisins
⅓ cup chopped pecans
½ cup brown sugar
⅓ cup water
½ stick butter
2 sage leaves
¼ tsp nutmeg (optional)
¼ tsp cinnamon (optional)
½ scraped vanilla bean
6-10 candy worms
12 fried basil leaves (optional)

PREPARATION

Core apples ½ way down the center from the stem-side, leaving the stem intact. Mix raisins and pecans and stuff into the cavity of the apples. Set the apples in a pan. In a saucepan, melt butter with the sage leaves. Remove the leaves and mix in brown sugar, water and stir over high heat until the mixture boils. Take off the heat and add nutmeg, cinnamon, and vanilla. Pour the sugar mixture over the apples and bake in a 350°F oven until tender (about 30-35 minutes).

Cool the apples and set each one in a small bowl. Spoon any liquid from the bottom of the pan onto each apple. Make 1-2 holes in each apple and set the candy worm inside making it dangle.

For a real-looking effect (that also happens to be delicious!), fry basil leaves in 2 tbsp butter for 30 seconds on each side. Place on a paper towel and sprinkle with sugar. Secure the leaves on either side of the stem to the tops of your apples with peanut butter on the underside. Serve with vanilla ice cream.

Curried Apple, Chicken Parsnip and Herb Stew

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

4 large peeled apples, cut into 1 inch pieces
2 c chopped large parsnip pieces
2-3 chicken thighs, de-skinned
1 medium yellow onion
2 large carrots, chopped medium size
2 cloves garlic, chopped
½ c fresh curry leaves
1 T curry powder
½ c red lentils
1 ½ c chicken stock
½ cup raisins
salt and pepper
olive oil

PREPARATION

In large stew pan with heavy bottom sauté garlic, onions and carrots on medium high heat. Add chicken thighs and brown on all sides. Add apples, parsnips and continue to sauté. Add curry leaves, curry powder and lentils. Stir well. Add stock, salt and pepper. Reduce heat and simmer for about 30-45 minutes. Add raisins and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge. Serves 6.

Hot Cranberry Bay Cider

October 22nd, 2009 § 1 comment § permalink

Makes 2 drinks

INGREDIENTS

three cups of apple cider
¼ c fresh cranberries
5-6 fresh bay leaves
1 cinnamon stick
a few cloves and a pinch of nutmeg

PREPARATION

We pair this drink with a good book. On the stove, pour three cups of apple cider into a pan. Add ¼ c fresh cranberries, 5-6 fresh bay leaves, one cinnamon stick, a few cloves and a pinch of nutmeg. Cook on a light boil for about five minutes, strain and serve. No garnish, no fuss!

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