Caramel Apple French Toast
Caramel Apple French Toast
Yields 6 servings
1 cup brown sugar
3 Tablespoons clear Karo syrup
6 Tablespoons butter
whole pecans
3 Delicious apples, peeled, cored, and sliced
1/3 cup water
1 teaspoon cinnamon
3 Tablespoons sugar
1 Tablespoon lemon juice
1 Tablespoon corn starch
12 slices Texas Toast or 1" thick cut French bread
12 oz. cream cheese
6 eggs
1 cup milk
1 cup whipping cream or half and half cream
1 Tablespoon vanilla
2 teaspoons cinnamon (or 1 teaspoon cinnamon + 1 teaspoon nutmeg)
Grease generously 13"x9" glass pan. Combine sugar, syrup, butter and boil in pan for one minute. Pour and spread over bottom of greased pan. Sprinkle with pecans. Combine apples, water, cinnamon, sugar, lemon juice and cook, stirring constantly, in pan over medium heat just until apples begin to soften. Add cornstarch and continue to stir until thickened. Remove from heat.
Thickly spread cream cheese over 6 slices of bread and place in single layer to
cover caramel mixture in pan (cream cheese side up). Distribute apple mixture
over bread/cream cheese layer. Cover with remaining 6 slices of bread.Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in pan. Cover and refrigerate overnight (not more than 24 hours). Remove cover and bake at 350F., 60 minutes or until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg.
NOTE: Fresh pears or peaches may be substituted for apples with cinnamon/nutmeg
seasoning. Fresh raspberries or strawberries may also be sprinkled over apple
mixture stuffing for additional color and flavor.
Apple-Blueberry Crisp
Apple-Blueberry Crisp
Serves 8 to 10
1 cup (2 sticks) unsalted butter, cold, cut into small pieces, plus more for baking dish
2 1/4 cups all-purpose flour
3/4 cup packed dark-brown sugar
1/3 cup plus 1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon mace
1/2 teaspoon salt
1/2 cup old-fashioned rolled oats
2 cups blueberries
3 pounds apples (about 8), peeled, cored, and cut into thin wedges
Juice of 1/2 lemon (about 1 tablespoon)
2 tablespoons flour
Vanilla ice cream or whipped cream, for serving (optional)
Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside. In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if desired.
Bread Baker’s Fruit Tart
Bread Baker's Fruit Tart
Serves 8
2 baking apples such as Rome, Cortland, or Jonamac, peeled, cored, and cut into 1/2-inch wedges
1 tablespoon freshly squeezed lemon juice
3 to 4 tablespoons sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for skillet
All-purpose flour, for work surface
1 pound Cinnamon Roll Dough (recipe follows)
Preheat oven to 450 degrees; with rack in center. In a medium bowl, combine apples, lemon juice, and 2 tablespoons sugar. Toss to combine. In a 10-inch cast iron skillet, melt 2 tablespoons butter over medium heat. Add apples, and cook, stirring frequently until softened, 4 to 5 minutes.
Butter a second 10-inch cast-iron skillet. (Alternatively butter a 10-inch fluted tart pan with a removable bottom, placed on a baking sheet without the bottom.) Turn the dough out onto a lightly floured work surface. Flatten it into a 9-inch square. Dot the 8 tablespoons butter over the dough. Roll the dough up, pinching the edges to seal. Fold dough in half. Dust work surface with flour. Knead gently to distribute butter evenly. Flatten the dough into a 10-inch round.
Fit into prepared skillet, pressing and dimpling dough with your fingers. Prick all over with the tip of a knife. Spread apple mixture evenly over the dough, leaving a 1/2-inch border. Dot with remaining 2 tablespoons butter, and sprinkle with remaining 1 to 2 tablespoons sugar, depending on the sweetness of the apples. Bake until edges are golden brown, 20 to 25 minutes. Remove from oven and let stand at room temperature for 20 minutes before serving. Serve warm or room temperature. Refrigerate if keeping longer than one day.
Cinnamon Roll Dough
Makes about 5 pounds
Vegetable oil, for oiling bowl
1 tablespoon active dry yeast
5 cups warm (110 degrees) water
10 to 13 cups unbleached all-purpose flour, plus more for work surface
1/2 cup dark-brown sugar
1 tablespoon salt
Lightly oil a large bowl; set aside. In a large bowl, dissolve the yeast in the water. Add 5 cups flour, and stir to combine. Stir in the sugar and salt. Add remaining flour, 1 cup at a time, stirring until a sticky dough forms. When the dough becomes too stiff to stir, turn it out onto a well-floured work surface. Knead, incorporating only as much flour as needed to make a smooth and elastic dough, 8 to 10 minutes. Transfer to prepared bowl, cover with plastic wrap, and let rise until doubled in bulk, 1 1/2 to 2 hours.
Apple Puffed Pancake
Apple Puffed Pancake
Serves 6
6 large eggs
1 1/2 cups skim milk, preferably organic
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
4 apples, such as Gala or Red Delicious, peeled, quartered, cored and thinly sliced
1 tablespoon light-brown sugar
Confectioners' sugar, optional
Preheat oven to 425 degrees. Combine eggs, milk, and vanilla in the jar of a blender. Blend until well combined. Add flour, granulated sugar, salt, cinnamon, and nutmeg. Blend until dry ingredients are well incorporated; set aside. Place butter in a 9-by-13-inch glass baking dish. Transfer dish to oven and heat until butter has just melted. Carefully remove from oven and place apples in a single layer in baking dish. Return to oven and cook until butter begins to bubble, about 4 minutes. Pour batter over apples, sprinkle with brown sugar, and continue baking until puffed and golden, about 20 minutes. Sprinkle with confectioners' sugar, if desired; serve immediately.
Turkey Patty Melt with Honey Apple Radish Slaw
Turkey Patty Melt with Honey Apple Radish Slaw
Yields 4 servings
1 package (about 1 1/3 pounds) all-white-meat, ground turkey breast
2 tablespoons fresh dill, chopped
2-3 scallions, finely chopped
1 tablespoon sweet pickle relish
Salt and freshly ground black pepper
2-3 tablespoons extra-virgin olive oil
4 tablespoons butter, softened but not melted
8 slices multi-grain sandwich bread
8 slices havarti cheese
1 cup sour cream
2 tablespoons honey
Juice of 1 lemon
3/4 cup spicy brown mustard, divided (1/4 cup for slaw, 1/2 cup for dipping on the side)
1 handful flat-leaf parsley
1 sack store-bought shredded cabbage
10 radishes, sliced
1 granny smith apple, peeled, cored and sliced
In a medium-size mixing bowl, combine the ground turkey, dill, scallions, sweet pickle relish, salt and pepper. Score the meat into 4 equal parts and then form 4 patties, about 1 1/2-inch thick. Drizzle them with olive oil and set aside.
Place a large, nonstick skillet over medium-high heat and add 1 tablespoon olive oil. Place patties into the pan and cook 6-7 minutes per side, or until cooked through.
In the bottom of a medium size bowl, stir the sour cream, honey, lemon juice, mustard and the parsley to make a dressing. Add the cabbage, radishes and apple to make a slaw.
While the patties are cooking, spread a thin layer of butter on each slice of bread, turn them over and place a slice of cheese on each of the non-buttered sides of the bread. Put a cooked patty on top of the cheese, and top with another cheese-sided slice of bread. Place the sammies buttered side down in the skillet over medium heat and cook until golden and the cheese is melted, about 3 minutes per side. Serve the patty melts with some spicy brown mustard for dipping and the slaw alongside.
Apple and Cheddar Frittata
Apple and Cheddar Frittata
Serves 4
8 large eggs plus 2 large egg whites
4 ounces white cheddar cheese, coarsely grated (1 cup)
Coarse salt and ground pepper
1 tablespoon butter
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces
Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.
Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.
Roasted Chicken Salad
Roasted Chicken Salad
Serves 6
1 cup pecan halves (about 3 ounces), broken in half lengthwise
1 whole roasted chicken (about 3 pounds), skin removed
8 scallions, white and light-green parts only, trimmed and thinly sliced
2 stalks celery, strings removed and thinly sliced
8 ounces lady apples (about 4), or Fuji apples (about 2 medium), cored and sliced into bite-size pieces
5 tablespoons golden or dark raisins
1 tablespoon coarsely chopped fresh oregano leaves
Coarse salt and freshly ground pepper
Sour Cream Dressing (recipes follows)
Preheat oven to 350 degrees;. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely. Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.
Sour Cream Dresssing
Makes about 1 cup
1/2 cup mayonnaise
2 tablespoons sour cream
1/4 cup cider vinegar
Coarse salt and freshly ground pepper
In a small bowl, whisk together the mayonnaise, sour cream, and vinegar; season with salt and pepper. Refrigerate, covered, until ready to use, up to 4 days.
Caramelized Apple Crepes
Caramelized Apple Crepes
Serves 6
1/2 cup all-purpose flour
1 pinch of salt
2 large eggs
1 large egg yolk
1 1/4 cups milk
1 1/2 teaspoons pure vanilla extract
6 tablespoons unsalted butter
6 crisp apples, such as Mutsu, peeled, quartered, and cut into 1-inch chunks
Zest of 1 lemon
2 tablespoons lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
6 tablespoons sugar
3 tablespoons Calvadosor, brandy
1 cup creme fraiche
3 tablespoons confectioners' sugar, plus more for dusting
In a medium bowl, sift together flour and salt. Whisk in eggs, egg yolk, and about 1 tablespoon milk, forming a smooth batter with a pastelike consistency. Add remaining milk and 1 teaspoon vanilla; mix until no lumps remain. Melt 4 tablespoons butter in a nonstick skillet, and stir into the batter; leave a film of butter in the skillet. Let the batter rest at room temperature about 30 minutes.
Heat oven to warm. Over medium-low heat, warm the skillet thoroughly. Stir batter, and carefully ladle about 1⁄4 cup batter into skillet. Rotate skillet so batter spreads out and thinly coats the bottom and edges of the skillet. Return skillet to heat, and cook crêpe until edges turn golden brown and lacy, and start to pull away from the skillet, about 2 minutes. Using a knife or an offset spatula, carefully turn crêpe over; cook other side until just golden, 30 to 40 seconds. Slide the crêpe onto a heat-proof plate. Repeat with the remaining batter, stirring it before making another crêpe. Stack cooked crêpes on top of one another. Loosely cover plate of crêpes with aluminum foil, and place in the oven to keep warm.
Place apples in a medium bowl. Add lemon zest, lemon juice, cinnamon, and ginger. Toss to coat. Melt the remaining 2 tablespoons butter in a 12-inch cast-iron skillet set over medium heat. Add granulated sugar, and cook, stirring occasionally, until sugar turns amber in color, about 5 minutes. If caramel starts to get too dark, remove skillet from heat. Add apples, and cook, turning apples over, until soft and completely caramelized. Pour Calvados into a measuring cup, then pour into skillet. Carefully ignite the alcohol, and allow the flame to burn out, 2 to 3 minutes, shaking skillet to toss the apples in the syrup. Remove apples from heat; let cool slightly.
Combine crème fraîche, remaining 1⁄2 teaspoon vanilla, and confectioners’ sugar in a chilled mixing bowl. Whip mixture until light, fluffy, and almost doubled in volume.
Remove the crêpes from oven, and transfer to six serving plates. Spoon a scant 1⁄2 cup caramelized apples onto each crepe, and dust lightly with confectioners’ sugar. Spoon a generous amount of crème-fraîche mixture over apples. Fold crêpes, and serve immediately.
German Apple Pancakes
German Apple Pancakes
Yields 6 pancakes
2/3 cup flour
2 Granny Smith apples, peeled, cut into pieces (about 1 pound)
3 eggs
1/4 cup light brown sugar
5 tablespoons granulated sugar plus more for tin
1/2 teaspoon cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice
3/4 cup whole milk
Topping Ideas
Maple syrup
Fresh whipped cream
Strawberry jam
Extra confectioners' sugar
Fresh squeezed lemon juice
1. Preheat oven to 450 degrees. Brush melted butter inside each muffin cup; coat with granulated sugar.
2.Peel, core, and slice each apple into twelve wedges, then cut each wedge into three pieces.Toss with brown sugar, cinnamon, and lemon juice.
3. Melt 2 tablespoons butter in a 10-inch nonstick skillet over medium heat.Add the apples and saute, turning occasionally, for 10 to 12 minutes, until caramelized. Remove pan from stove; let cool 5 minutes. Divide the caramelized apples among the muffin cups.
4. Place flour, salt, granulated sugar, melted butter, eggs, and milk in the bowl of a food processor. Process for 3 minutes.
5. Pour batter over apples. Place tin in oven and lower heat to 400 degrees. Bake 15 minutes. Pancakes will puff up during last 5 minutes of baking.
6.Take tin from oven and turn it over on a flat surface to remove pancakes. Dust with confectioners' sugar and serve immediately.
One Giant Pancake: If you prefer, you can make a traditional large pancake to share instead of six individual ones. Follow the steps for the recipe, using an 8-cup apple pan or a 10-inch nonstick ovenproof skillet or baking pan. Bake for 20 to 25 minutes, until the edges become puffed and golden. Run a knife along the edges of the pan and then, using potholders, turn out the finished pancake onto a serving platter, cut into wedges.
Chicken and Shrimp Egg Rolls
Chicken and Shrimp Egg Rolls
Makes 12 egg rolls
For the Chicken and Shrimp:
8 cups homemade or store-bought canned low-sodium chicken stock
1 bunch scallions, trimmed and roughly chopped
Two 1-inch pieces fresh ginger, peeled
4 cloves garlic
3 tablespoons salt
3 boneless, skinless chicken breast halves
1/2 pound large shrimp
For the Egg Rolls:
1/2 head green cabbage, cored and thinly sliced
4 tablespoons coarse salt
1/2 bunch cilantro stems, roughly chopped
1 red Thai chile, stemmed and minced
1 Granny Smith apple, peeled and finely chopped
12 egg roll wrappers
1 large egg yolk, lightly beaten
Canola oil, for frying
Egg Roll Dipping Sauce (recipe follows)
1. Fill a large pot with chicken stock, scallions, ginger, garlic, and salt. Bring to a boil over high heat. Turn off heat and add chicken. Let stand 8 minutes. Remove chicken; let cool. Cut chicken into 1/2-by-1/2-by-1-inch pieces; set aside.
2. Return liquid to a boil. Turn off heat and add shrimp. Let stand 5 minutes. Remove shrimp, let cool. Cut shrimp in half lengthwise; set aside.
3. In a large bowl, toss together cabbage and salt. Place in a colander and let drain 20 minutes.
4. In another large bowl, mix together cilantro stems, chile, apple, chicken, and shrimp. Add cabbage, and toss until well combined.
5. Place 1 wrapper on a lightly floured work surface. Using a rolling pin, roll out to 1/8-inch thick. Rotate wrapper so that 1 of the points is closest to the edge of your work surface. Place about 2 tablespoons filling in the center of the wrapper making sure to include a couple pieces of shrimp in each egg roll. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.
6. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Place over medium-high heat. When oil reaches 375 degrees on a deep-fry thermometer, fry egg rolls, working in batches, until golden brown, about 4 minutes. Serve immediately with dipping sauce.
Egg Roll Dipping Sauce
Makes enough for 12 egg rolls
2 tablespoons Chinese mustard
1 large egg yolk
1/4 cup unseasoned rice vinegar
2 tablespoons sugar
1/2 cup grapeseed oil
1. In a medium bowl, mix together mustard, egg yolk, sugar, and vinegar. Slowly pour in oil while continuing to stir, forming an emulsion. Serve with egg rolls.
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