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These recipes are perfect for fall with apples, the autumn fruit, taking center stage. Here's a list of warming recipes with an appley touch! |
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Apple Stout Cake with Whiskey Cream
Time: 2 1/2 hours
1 cup oats
1 1/2 cups oatmeal stout or other dark stout beer
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup oil
1 cup brown sugar
3/4 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
2 apples, peeled, cored and cut into 1/4 inch pieces
1 cup heavy whipping cream
1-2 tablespoons of whiskey (optional)
2 tablespoons powdered sugar, a bit more for dusting
Put the oats in a bowl and pour the stout over it. Set this aside for 1-2 hours until the oats have absorbed the beer. Then, preheat the oven to 350°F (176°C) and oil a loaf pan, covering the bottom with parchment paper. In a small bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. In a larger bowl combine the sugars and eggs first, then the vanilla and stir.
Once everything is well blended, add about 1/3 of the dry ingredients to the wet and 1/2 of the oatmeal-stout mixture. Repeat this until all of the dry ingredients are mixed in and then fold in the cut apples. Pour the batter into the loaf pan and bake for 50 minutes until you stick a toothpick in and it comes out clean. When it's finished, let it cool in the pan for 10 minutes and then transfer to a plate or cooling rack, dusting the cake with powdered sugar for a final touch.
To make the cream, beat together the whipping cream, whiskey (if you're using it) and powdered sugar until it forms a soft peak. Add additional sugar and whiskey as needed.
To serve, cut the loaf into slices and top with the cream.
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Bacon, Apple and Swiss Sandwich with Honey Mustard
Time: 10 minutes
1 tablespoon spicy mustard
2 tablespoons honey
2 slice of bread
2-3 slices of cooked bacon
(can be made in the oven at 425°F for 15 minutes)
1/2 of an apple
2 slices of Swiss cheese
To make the honey mustard combine the spicy mustard with the honey and mix well. Spread the sauce on one slice of bread, pile on the bacon, the apples and then the cheese. Press the second half of bread on top, and you've got all the tastes of fall in a sandwich.
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Brussels sprouts with Apples, Pistachios and Crème Fraiche
Time: 45 minutes
10 ounces of Brussels sprouts
that have been trimmed and halved
3 tablespoons of balsamic vinegar
1 tablespoon honey
1/2 Fuji apple, unpeeled and sliced thinly
3 tablespoons of pistachios, toasted and chopped
Crème fraiche
Preheat the oven to 400°f (204°C). On an oven tray, lay out a sheet of foil or parchment, spread out the sprouts and drizzle them with olive oil and salt. Roast in the oven for 20-30 minutes, moving them around a bit so they are brown on all sides. In a small saucepan, stir together the balsamic vinegar and honey over medium heat until it starts to simmer and the mixture reduces to half. Remove the mixture from the heat and pour it over the apples, pistachios and ready sprouts. Toss everything together, adding salt and pepper if needed, and a dollop of crème fraiche on top.
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Apple Pancakes
Time: 30 minutes
2 tablespoons of freshly squeezed orange juice
4 Granny Smith apples, peeled and sliced thinly
6 eggs, separated
1 cup of white flour
1 1/2 cups of milk
1/2 teaspoon vanilla extract
6 tablespoons butter
2 teaspoons cinnamon
1/4 cup sugar
Preheat the oven to 200°F (93°C). Sprinkle the orange juice over the apple slices and set them aside. With an electric mixer, beat the egg whites until they are a soft peak, then transfer them to another bowl. Pour the remaining egg yolks in to the mixer bowl and add the flour, mixing at medium speed until it reaches a creamy consistency. Then add the milk and vanilla, mixing until all the ingredients are well blended, and fold in the egg whites.
Heat up the butter in a skillet to begin making the pancakes. Pour in one up of batter and cover with apple slices as it cooks and browns. Once the pancake is flipped and ready, slide it off the skillet and onto a plate. Finish by folding the pancake in two and sprinkling them with cinnamon and sugar.
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Apple Compote with a Crisp Topping
Time: 25 minutes
6 apples
1 cup water
1 cup sugar
Zest of one lemon
1/2 cup flour
1/2 cup rolled oats
1/2 teaspoon cinnamon
Pinch of salt
2 tablespoons butter, softened
2 tablespoons of walnuts, chopped
Peel and core the apples and then cut each one into sixths. Place all of the ingredients in a large soup pot or saucepan and bring them at first to a boil, then reducing the heat to let them cook. Stir the mixture occasionally until the apples are tender. Remove the apples to a bowl, but continue to cook the liquid until it becomes syrupy. To make topping, preheat the oven to 350°F (176°C). Combine the flour, oats, cinnamon, salt and walnuts together.
Then, with your fingers, grind in the butter into the pieces of dough being to form into small balls. Spread it all on a baking sheet and bake for about 15 minutes. Place the apples, syrup with the crisp topping into a dish, and finish off by serving with vanilla ice cream.
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Homemade Apple Chips
Time: 2 hours
2 tablespoons of confectioners' sugar
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Pinch of salt
1 Granny Smith apple (or any other tart varieties)
Preheat the oven to 200°F (93°C) and line a baking sheet with parchment. In a small bowl, whisk together the sugar and spices until they are well combined. Using a fork or a sieve, dust the baking sheet with half of the sugar mixture. Cut the apple into 4 large pieces around the core then cutting the apple quarters into thin, 1/16-inch thick slices (it's good to use a mandolin).
Arrange on the baking sheet in even layers. Dust the apples with the remaining sugar mixture on top. Bake the chips for 1 1/2 hours until the slices have shrunk and turned golden, then remove them from the oven and all them to cool on a baking sheet.
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Cider-Braised Pork Shoulder with Fennel and Apple
Time: 3 hours
Olive oil
1 1/2 pounds of pork shoulder, cut into 3-inch pieces
Salt
Freshly ground pepper
1 large fennel bulb, quartered,
trimmed and cut into thin slices
1 onion thinly sliced
2 peeled and whole garlic cloves
1 apple, peeled, cored and cut into wedges
1 cup apple cider
1 cup water
Begin by patting the pork pieces dry with paper towels or a cloth and season with salt and pepper. Coat a Dutch oven (or just a good pot) with a thin layer of olive oil and brown the pork in batches over high heat. Set the pork aside in a shallow bowl that will keep in all the juices. Turn the heat down a bit and add the onions and fennel, and sauté for 10-15 minutes, scraping in any remaining pieces of browning pork. Once the vegetables are soft, but not totally brown, add 1/2 teaspoon of salt and pepper, the garlic and the sliced apple, sautéing for another two minutes.
Then, return the heat to high and add the pork with all its juices back in. Pour the cider and water over everything and bring it all to a simmer. Finally, turn the heat down low as it simmers for 2 hours, until the meat is fully tender. Serve with fresh bread, mashed potatoes or noodles and garnish with the remaining fennel fronds.
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Submitted by user: Karen T.
