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Tuesday, October 15, 2019

Apple Recipes

Thick Porkchops with Spiced Apples and Raisins

Pork Chops
4 center-cut, bone-in loin pork chops, about 8 ounces each
Extra-virgin olive oil
Sea salt and freshly ground pepper
1 tablespoon unsalted butter
Leaves from 2 fresh thyme sprigs

Spiced Apples and Raisins
3 New York Cortland or Empire apples,peeled, cored and sliced in 1/2-inch-thick wedges
3/4 cup fresh apple cider
1/2 cup raisins
3 tablespoons brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 tablespoon fresh lemon juice

Preheat oven to 400 degrees F. Melt butter in a large skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 6 minutes to give them some color. Toss in raisins and add apple juice. Stir in the brown sugar, cinnamon, and cloves. Season to taste with salt and pepper. Add lemon juice and simmer until apples are tender but still hold their shape, about 10 minutes. Set aside and keep warm. Rub chops on both sides with a little olive oil and season well with salt and pepper. Place a large ovenproof skillet, preferably cast-iron, over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Brown chops for 2 minutes on each side. Place skillet in oven and roast chops until center is still slightly pink in the center and internal temperature reads 160 degrees F. when tested with an instant-read thermometer. Serve pork accompanied by the warm spiced apples, drizzling a bit of the sauce over the chops.
Makes 4 servings
Source: Recipe courtesy of Tyler Florence, celebrity chef and author. http://www.nyapplecountry.com/porkchopsapplesraisins.htm

Apple Crisp

4 cup of Sliced Apples
1/3 cup All-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine
Salt as necessary

Put Sliced Apples in a baking pan and Sprinkle with lemon juice. Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly. Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes.

Spicy Apple Crisp

6 to 8 cooking apples
1 cup flour
1 1/2 cups brown sugar
3/4 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 peel of one lemon
1 tablespoon fresh lemon juice

Peel, quarter and core cooking apples. Cut apple quarters into thin slices and place it in a bowl. Blend nutmeg and cinnamon then sprinkle over apples. Sprinkle with lemon rind. Add lemon juice and toss to blend. Arrange slices in a large baking dish. Make a mixture of sugar, flour and butter in a mixing bowl then put over apples, smoothing it over. Place the dish in the oven. If dish is very full, put a pan under the dish to catch spills. Bake at 370° for 60 minutes, until browned and apples are tender.

Apple Dumplings

Core as many apples as may be required. Fill the holes with a mixture of sugar and cinnamon; make a paste for a short crust, roll it out, and wrap each apple in it. Bake the dumplings about 30 or 40 minutes in the oven, or boil them the same time in plenty of water, placing the dumplings in the water when it boils fast. Serve with cream or sweet white sauce.

Short crust pastry Yield: 8 Oz

8 oz SR Flour
1/2 ts Salt
2 oz Lard
2 oz Margarine
7 ts Approx Cold Water
1 oz Caster Sugar

(For sweet Pastry)
1. Mix flour and salt in a basin, rub in lard and margarine.
2. Using a knife to cut and stir, mix with cold water to form a stiff paste.
3. turn dough on to a floured board or worktop and roll out.

Apple Fritters

3 good juicy cooking apples
3 eggs
6 oz. of Allinson fine wheat meal
1/2 pint of milk
sugar to taste

Pare and core the apples, and cut them into rounds 1/4 inch thick; make a batter with the milk, meal, and the eggs well beaten, adding sugar to taste. Have a frying-pan ready on the fire with hot oil, or butter, dip the apple slices into the batter and fry the fritters until golden brown; drain them on blotting paper, and keep them hot in the oven until all are done.

Apple and Onion Pie

6 oz. apples
1/4 lb. Spanish onions
1 hard-boiled egg
a little butter
pepper and salt to taste
some paste for a short crust
Peel and cut up the apples and onion, stew gently with a little water. When nearly tender, season and add the butter, turn the mixture into a small pie-dish, quarter the egg, and place the pieces on the mixture, cover with a crust, and bake the pie 1/2 hour.

Apple and Carrot Casserole

6 large carrots
5 large Rome or York apples
5 Tbsp. sugar
5 Tbsp. flour
1/2 tsp. nutmeg
1 Tbsp. margarine
1/2 cup orange juice

Slice carrots thinly and cook in salted water for 5 minutes; drain. Slice apples and cook in clear water 5 minutes; drain. Layer carrots and apples in casserole. Mix sugar, flour and nutmeg; sprinkle on top. Dot with margarine. Pour orange juice over all. (Can be made ahead and baked just before serving). Bake 30-40 minutes in 350 oven. Makes 6 servings.

Scalloped Apples

4 - 6 large Virginia apples (Golden Delicious)
1/4 teaspoon allspice
1-1/2 teaspoons lemon juice
1/2 cup water
1 tablespoon fine bread crumbs
2 tablespoons granulated sugar
1 tablespoon butter or margarine
2 tablespoons brown sugar
Sprinkle of nutmeg
1 teaspoon cinnamon

Add water. Mix sugars, cinnamon and allspice. Sprinkle over apples along with lemon juice, bread crumbs and nutmeg. Dot with butter. Bake about 45 minutes until apples are soft. Serve warm or cold. Serves 4 to 6.

Squash and Apple Bake

1/2 tsp. salt
1/4 tsp. ground cinnamon
1 Tbsp. vegetable oil
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
1/8 tsp. ground allspice
1 large Granny Smith apple, cored and diced
1/8 tsp. ground white pepper
1 medium leek, white part only, thinly sliced

Pierce the squash in 3 or 4 places with the tip of a sharp knife. Place the squash on a double layer of paper towels on the floor of the oven. Microwave on high for 4 minutes. Turn the squash and microwave on high for 4 to 6 minutes longer, or until it just begins to feel soft when gently squeezed. Let stand until cooled, about 5 minutes. Meanwhile, in a 2-quart oval casserole or 9-inch glass pie plate, combine the oil, lemon juice, apple, leek, salt, cinnamon, nutmeg, allspice, and pepper. Cover tightly with a lid or vented plastic wrap. Microwave on high for 5 minutes, or until the apple and leek are quite soft. Cut the squash in half and scoop out the seeds. Scoop the pulp from the squash into the casserole with the apple mixture. Mash the squash with the back of a spoon while stirring in the apple and leek to combine. Spoon the mixture back into the casserole or pie plate. Cover loosely with a lid or vented plastic wrap. Microwave on high for 4 to 6 minutes, or until heated through. Makes 4 servings.

Apple Pasta Salad

1 container (8 ounce) plain nonfat yogurt
2 cups uncooked rotini pasta
1 can (8 ounce) unsweetened crushed pineapple, undrained
1/2 cup shredded carrot
1 cup sliced celery
1/2 tsp. salt, optional
1/4 cup sliced green onions
1/4 tsp. garlic powder
1/4 cup raisins
1/4 tsp. dry mustard
3 cups diced, unpeeled York or Winesap apples
1 tsp. finely chopped crystallized ginger
1 Tbsp. honey

Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving. Makes 8 (1 cup) servings.

Turkey Waldorf Salad

2 cups sliced celery
2 cups cooked small shell pasta
2 cups diced cooked turkey breast (12 ounces)
2 cups diced unpeeled Fuji apples
1/4 cup sliced scallions (green onions)
1/3 cup chopped walnuts, toasted*

Yogurt Dressing
1/2 cup plain nonfat yogurt
3 Tbsp. reduced calorie mayonnaise
3 Tbsp. cider vinegar
1 Tbsp. sugar
1/8 tsp. ground black pepper

Combine ingredients for yogurt dressing. In a large bowl combine celery with pasta, turkey, apple, scallions and walnuts. Add Yogurt dressing; toss to coat thoroughly.
*To toast walnuts: Place in a small dry skillet over low heat until golden, about 5 minutes, stirring occasionally. Makes 4 servings.

Apple and Cheese Casserole

1/2 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1/4 cup butter
7 apples, peeled, sliced
6 tablespoons water
1 tablespoon lemon juice
1 cup shredded sharp cheddar cheese

Mix flour, sugar and salt in small blow. Cut in butter until crumbly. Toss apples with water and lemon juice in bowl. Spoon into greased 8-inch baking dish. Sprinkle with flour mixture. Bake at 350 degrees for 35 minutes. Sprinkle with cheese. Bake for 5 minutes longer. Yield: 8 servings.

Apple and Sausage Potato Pancakes

Potato Pancakes:

5 cups (half of a 26 ounce package) frozen Country Style Hash Brown Potatoes, thawed
1-1/2 cups unpeeled shredded apples (Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh)
1/2 cup chopped onion
1/2 cup all-purpose flour2
tablespoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
4 eggs, slightly beaten
Vegetable oil

Apple and Sausage Dressing:

2 tablespoons butter or margarine
1 tablespoon honey Dijon mustard
8 ounces reduced fat smoked sausage, cut into 1/4-inch thick slices
3 small apples, cored, sliced into 12 wedges each (Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh)

For Potato Pancakes, combine thawed potatoes, shredded apples, onion, flour, thyme, salt and pepper. Stir in eggs until mixture is well blended. Heat enough vegetable oil over medium heat to just cover bottom of a large heavy skillet. Portion potato mixture by 1/2 cup measures into hot oil. Fry 2 to 3 minutes per side or until golden. Add more oil as needed. Keep pancakes warm.For Apple and Sausage Topping, melt butter in large heavy skillet over medium heat. Stir in mustard. Add sausage and apple slices. Cook and stir 6 to 8 minutes or until apples are tender. Serve 2 pancakes per serving. Divide sausage-apple mixture evenly over top of each serving.

Apple Pecan Hamburgers

1 cup shredded Apples (Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh)
1/2 cup shredded carrots
1/4 cup finely chopped onion
1/2 teaspoon finely chopped garlic
1 cup cold, cooked brown rice
3/4 cup toasted pecan pieces
1 cup dry bread crumbs
2 egg whites
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
5 hamburger buns, optional
5 tomato slices, optional
Lettuce, optional
Vegetable cooking spray

Place Apples and remaining ingredients in food processor bowl. Using metal blade, process about 30 seconds or until evenly chopped and thoroughly combined. Using 1/2 cup measure, portion and shape mixture into 5 patties. (Mixture will be soft.) Place on baking sheet coated with cooking spray. Bake in 400 Fo oven about 25 minutes or until deep golden brown. Serve hot on bun with tomato and lettuce or with sweet and sour sauce, if desired. Yield: 5 patties, 3 1/2-inches in diameter.

Grilled Chicken with Apples and Feta

4 skinless boneless chicken breasts (about 5 oz. each)
2 Tbl. Olive oil
2 Tbl. Butter
2 apples peeled and thinly sliced (Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh)
4 oz. feta cheese
Salt and pepper
1 tsp. fresh thyme

Prepare hot fire in charcoal or gas grill. Brush chicken with olive oil and season with salt and pepper. Grill chicken until juices run clear, 3-4 minutes per side. Remove from grill to platter and tent with foil to keep warm. Melt butter in sauté pan over medium high heat. Add apples and sauté 2-3 minutes, until they begin to brown and become tender. Spoon apples over chicken and top with feta and thyme. Serves 4.

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