Apple Crisp

Apple Crisp Revisited

recipe courtesy of Diane Kester allrecipes.com

photos from Jack’s kitchen

Ingredients:

10 cups apples, peeled, cored and sliced

1 cup sugar

1 tbsp all-purpose flour

1 tsp ground cinnamon

1/2 cup water

1 cup quick-cooking oats

1 cup packed brown sugar

1/4 tsp baking powder

1/4 tsp baking soda

1/2 cup butter, melted

NOTE: We enjoy cinnamon-ier apples, so we used 1 tbsp cinnamon. If your family likes walnuts and raisins, add those, too, for texture and flavor.

Directions:

Preheat oven to 350F. 

Place sliced apples in a 9x13 inch pan. 

Mix white sugar, 1 tsp flour and ground cinnamon together. 

Sprinkle over the apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. 

Crumble evenly over the apple mixture.

Bake at 350F for about 45 minutes.

Serve for breakfast, snacks or dessert.

Purple Cabbage and Apple side dish

Purple Cabbage and Apple side dish

adapted from Melissa d'Arabian

photo from Jack’s kitchen

This recipe is super delicious and easy to make!

Ingredients:

1 small Purple Cabbage, shredded or finely chopped

1 Granny Smith Apple, cored and peeled, sliced thinly and cut in half

2 tbsp olive oil

1 tsp fennel seeds

Salt & Pepper to taste

2 tbsp apple cider vinegar

Method:

In a large saute pan, warm olive oil over medium heat. Add the cabbage, apples, fennel and salt and pepper, to taste, and saute until the cabbage softens and wilts about 20 minutes. Add vinegar, stir, and place in serving bowl.

NOTE: Melissa’s original recipe calls for deglazing with red wine and then stir in a splash of cider vinegar. Transfer to a serving bowl and serve.

NOTE: We substituted olive oil for butter.

Old Fashioned Apple Pie

Old Fashioned Apple Pie

(photos from Jack's kitchen)

To qualify as a great apple pie, the mixture of apples should create a combined sweet-tart flavor balance. Serve slightly warm with vanilla ice cream or with a wedge of cheddar cheese.

Quote is from the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

To view a video with tips for creating delicious apple pies and crusts click here:

Old-Fashioned Apple Pie - Martha Stewart Recipes

http://www.marthastewart.com/recipe/apple-pie-mad-hungry

This recipe is adapted from Martha Stewart’s “Old-Fashioned Apple Pie”.

 

2 tbsp all-purpose flour, plus more for dusting

2 pie crusts

12 apples sliced, peeled, cored (we prefer mixing tart with sweet apples)

3/4 cup sugar, pllus additional for pie top

Zest and juice of 1 lemon

1.5 tsp cinnamon (we used 1 tbsp + 1tsp cinnamon)

1/2 tsp nutmeg

pinch ground cloves

2 tbsp unsalted butter

1 large egg, beaten

Directions:

Heat oven to 375F. Create two 1/8-inch thick, 11-inch pie crusts. Press one crust into pie plate. Place the other on waxed paper and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining crust. Cut several steam vents across the top crust. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional cinnamon sugar (or just plain sugar).

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Pie Crust also from MarthaStewart.com:

2 single 10 inch pie crusts:

2.5 cups all-purpose flour

1 tsp salt

1 tsp sugar

1 cup unsalted butter, chilled and cut into mall pieces

1/4 to 1/2 cup ice water.

Directions:

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or stick; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time. 
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Apple Cake

Apple Cake

Ingredients

3 eggs

2 cups sugar

1-1/2 cups butter or canola oil

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon (more if your family enjoys it)

1/2 teaspoon salt

3 cups sliced peeled apples (Granny Smith are our favorites)

1 cup chopped pecans or walnuts

(NOTE: If you don't enjoy baking from scratch, try using your favorite yellow cake mix with 1 1/2 cups of butter/oil and no water)

Directions

1. In a large bowl, beat the eggs, sugar and butter. 
2. In separate bowl, combine remaining dry ingredients and briefly mix with whisk or fingers. Then add to wet ingredients (batter will be very thick). Fold in apples and nuts.
3. Pour into a greased 10-in. fluted tube pan (bundt pan). Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
4. For a glazed appearance, melt a little butter on the top of the cake to make it shiny.
5. If desired, drizzle a honey glaze or powdered sugar glaze for more sweetness.

Honey Glaze

2 tablespoons honey

1 cup powdered sugar 

2 tablespoons water or milk (add gradually to mixture)

Drizzle atop cake

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Smothered Pork Medallions with Sage and Apples

Smothered Pork Medallions with Sage and Apples

From Food Network Kitchens (photo from Jack's kitchen)

click here to go to the Food Network page

Cook Time: 22 min

Level:  Easy

Serves:  4 servings

Ingredients

• 4 (6-ounce) boneless center-cut pork medallions
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons apple cider vinegar
• 1 large onion, sliced
• 1 cooking apple, like Rome, Gravenstein, or Golden Delicious, peeled, halved, cored, and sliced
• 2 tablespoons thinly sliced fresh sage leaves
• 1/2 cup chicken broth, homemade or low-sodium canned
• 1 tablespoon whole-grain mustard

Directions

Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.

Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.

Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.

Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.

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