As a tribute to my New England Heritage, and my current nostalgia for home, this week's recipes are all about APPLES!!!
Happy Fall Everyone and Enjoy!!
BAKED APPLES IN MAPLE SYRUP
4 large baking apples
2 Tablespoons lemon juice
1 cup apple juice
1/3 cup dried currants or dates or large raisins
1/2 cup pure maple syrup
Large pinch ground cloves
Large pinch ground cinnamon
(walnuts are optional, but add a nice little crunch to the dish!)
Preheat oven to 375 degrees. Core apples, remove seeds, peel away a bit of skin, and stuff with currants. Set in oven-proof baking dish. Combine lemon and apple juice with spices and maple syrup and pour over apples. Bake uncovered for about 45 minutes, basting often. Serve warm.
SWISS-STYLE APPLE DESSERT
4-6 red baking apples, cored, sliced in thin wedges (leave mostly unpeeled)
1 cup apple juice
Pinch ground anise seeds
Pinch ground cinnamon
1/2 teaspoon vanilla extract
2 cups cooked rice (preferably brown Basmati)
Place all ingredients but vanilla and rice in a 3-quart pot. Simmer uncovered (stir a few times) for about 20 minutes or until apple wedges are soft. Remove from heat and let stand a few minutes. Stir in vanilla. Pour over rice and serve
ROASTED NEW YORK APPLE & SQUASH SOUP
by Linda Quinn, MS, RD
2 Empire apples cored and quartered
1 large winter Squash (2 ½ pounds) cut into 2 inch pieces
2 medium onions, peeled and quartered
3 cloves garlic
2 tablespoons extra virgin olive oil
Salt and Dinosaur Cajun Rub to taste
4-5 cups Vegetable broth
Preheat oven to 400 F
In large roasting pan, toss squash onions, garlic and apples with the oil to coat. Season well with salt and Rub. Roast, stirring every 10 minutes until vegetables are fork tender and lightly browned, about 30 minutes.
Put half the vegetables with 2 cups stock in a food processor and puree to smooth. Take the other half and combine with 2 more cups of broth. Return puree mixture to the pot. If the soup is too thick, add more broth.
Serve with a dollop of Pesto on top.
ROASTED APPLE & SALMON SALAD
1 Empire Apple, cored and peeled cut in 6 pieces
1 (5-oz) piece salmon fillet with skin
1 teaspoon extra-virgin olive oil plus additional for drizzling
1/2 tablespoon chopped fresh chives
2 tablespoons pumpkin seeds, lightly toasted in toaster oven
2 cups salad greens
1/4 cup red wine vinegar
3 tablespoons water
1/2 cup extra virgin olive oil Good Seasons mix (use half envelope)
Preheat oven to 425°F.
Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. At the same time roast apples with 1 teaspoon olive oil drizzle. (12 minutes)
Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs. Arrange lettuce with pumpkin seeds, sliced apples and chunked salmon.
Drizzle with dressing.
SAGE PORK TENDERLOIN WITH BROWN SUGAR APPLES (from NY Apple Country)
1 whole pork tenderloin, about 1 pound
2 medium New York Cortland or Empire apples,
cored and sliced in rounds 3/8-inch thick
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh sage
6 tablespoons brown sugar
1 tablespoon butter
In shallow dish marinate the pork in olive oil, vinegar and sage for 30 minutes. Heat oven to 450 degrees F. (or prepare a medium hot fire in covered kettle-style grill).
Remove pork from marinade, season with salt and black pepper to taste and place in shallow roasting pan; roast for 15-20 minutes, until internal temperature (measured with a meat thermometer) reads 150 degrees F. (if grilling, grill directly over medium-hot fire, turning to brown evenly, for 15 minutes).
Let pork rest while sautéing apples: In a shallow bowl, dip apple slices into brown sugar, pressing to adhere sugar to apple surface. Melt butter in a large skillet over medium-high heat; cook apple slices for 2-3 minutes on each side until soft and golden.
Serve sliced tenderloin with apples.
Makes 4 servings