I know, almost everyone hates these little things, but with Thanksgiving not that far away,why not try this first, then present it again at your Thanksgiving table.
You WILL give thanks for this one. They are very tasty – a little sweet and tart with a crunchy texture and not like what you grew up eating.
- 2 lbs. Brussel sprouts
- 1/4 cup butter
- 2-3 drops of hot sauce
- pinch of salt
- 2 Granny Smith apples, peeled, cored and cut in thin slices
- 2 tbsp. fresh thyme leaves
- 1/4 cups toasted and chopped pecans
Line a large baking dish with paper towels and set aside. Remove the outer leaves of the sprouts and discard. Cut the ends off and then cut in half.
In a large pot cook the brussel sprouts n boiling water for about 2 minutes. Drain and plunge in ice water to stop the cooking process. When cool, drain and put in the bowl with the paper towels. Pat dry.
In a frypan,melt the butter, hot sauce and cook, stirring constantly, until the butter begins to turn brown. This should take about 8 minutes. Add the sprouts and cook for about 5 minutes. Now add the apples slices and thyme and cook until the apples are tender.
Sprinkle with the chopped pecans and serve.
Ricotta Pancakes With Yummy Apples
This yummy breakfast will make everyone happy-happy-happy. It is made with ricotta cheese and therefore, rather light
- 1 2/3 cups ricotta cheese
- 3 egg yolks
- 3/4 cup whole milk
- 2/3 cup flour (sifted)
- 1 1/2 tsp. baking powder (sifted)
- pinch of salt
- 3 egg whites
- enough butter for pan
In a bowl combine the ricotta, egg yolks and milk. Add the flour, baking powder and salt and mix well.
In another bowl beat the egg whites until they form soft peaks. Gently fold into the ricotta batter.
In a skillet melt butter and add 3 tbsp. of the batter. Cook until golden on each side. Repeat until all batter is used up. Keep warm.
Caramelized Apples
4 medium granny smith apples, unpeeled and sliced thinly
1/2 freshly squeezed lime juice
1 1/2 cups icing sugar (sifted)
3 tbsp. whipping cream
In a bowl toss the apples and lime juice. In a small saucepan, cook the sugar until caramelized and golden in colour. Add the apples and cook for 3 minutes. Stir in the cream and simmer gently for 10 minutes. Remove from the heat and let cool to room temperature.
Top the pancakes with the apples amd serve immediately.
I told you they were yummy.
Calvados Apple Pie
This a very tasty pie from the ‘olden’ days.
- 10 cups of Granny Smith apples, cored and thinly sliced
- 2 tbsp. fresh lemon juice
- 1 12 0z. jar of apricot preserves
- 2/3 cup sugar
- 1/4 cup Calvados
- 3 tbsp. butter
- 1 tbsp. grated lemon peel
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/4 cup golden raisins (optional)
- 1 unbaked 9 inch pastry shell
In a small bowl, combine 2 cups of the sliced apples with lemon juice and toss – set aside.
Place remaining apples in a medium saucepan, along with the apricot preserves, 1/3 cup sugar, Calvados, butter, lemon zest, spices and raisins (optional). Bring to a boil, stirring constantly then reduce to a simmer and cook, uncovered, for approximately 30 minutes (should be applesauce consistency). Cool for 30 – 35 minutes.
Preheat oven to 375 degrees. Pour warm applesauce into pie shell. With the remaining 2 cups of apple slices, arrange attractively on top and sprinkle with 3 tbsp. sugar.
Bake for 25 minutes or until pastry turns golden brown and the slices are tender and glazed. Remove to a cooling rack.
In a small saucepan, heat remaining apricot preserves with the balance of the sugar, stirring until the preserves are melted. Remove from the heat and brush the tops of the apples.
Serve warm with cinnamon flavoured whipped cream or cinnamon ice cream (vanilla if you can’t buy the cinnamon ice ceam).
In a word…..YUM!
Baked Figs and Apples With Granola Topping
This is the new ‘comfort’ food. Sooooo good and the granola topping makes it even better.
- 2 tbsp. liquid honey
- 2 tbsp. dark brown sugar
- 2 tsp. cinnamon
- 1 tsp. freshly grated nutmeg
- 1 tsp. pure vanilla extract
- 4 Granny Smith apples, peeled and coarsely chopped
- 10 fresh figs, stems removed and finely chopped **
- 1 cup granola
Preheat oven to 350 degrees. Combine the honey, sugar, cinnamon, nutmeg and vanilla in a bowl and whisk to combine thoroughly. Add the apples and figs and coat with the mixture.
Grease a 12 x 12 baking dish and pour the mixture in. Sprinkle the granola over the top, cover with foil and bake for 25-30 minutes (until the apples are tender).
Remove the foil and bake another 5-6 minutes. Let stand at least 10 minutes before diving in. You can’t yet….you forgot the vanilla ice cream (or whipped cream) to just add a little more pizzazz!
**Do not use dried figs. They leave an unsatisfactory taste in your mouth.
Suzanne’s Apple Tart
While visiting Suzanne and Victor in September, she made this dessert. It was a wow and I made it myself just a few weeks ago. Try it, it is easy and ever so yummy.
For the Crust:
- 1 cup flour
- pinch of salt
- 1/3 cup icing sugar
- 1/2 cup unsalted butter,
I used my Kitchen Aid mixer and beat this like I would my shortbread recipe. When it is “fluffy”, pat the dough on the bottom and up the sides about 1 inch in a 9 inch springform pan. (mine was 10″ and I added one-half of the measurements more and it worked out just fine. Cover and place in the refrigerator until you make the filling.
For the filling:
- 12 ounces cream cheese, room temperature (1 1/2 blocks of cream cheese)
- 1/2 cup sugar
- 1 large egg
- 1 tsp. pure vanilla extract
These are the actual measurements I used…In your mixer, beat the cream cheese and sugar until smooth, add the egg and vanilla and beat again until completely smooth. Remove the crust from the refrigerator and smooth this filling over the top of the crust. Now cover again and return to the refrigerator. You are almost done.
For the topping:
- 1/2 cup sugar
- 3/4 tsp. cinnamon
- 6 large granny smith apples, peeled, cored and sliced into 1/4 inch size pieces.
Again, these are the actual measurements I used….
Combine the sugar and cinnamon in a medium size bowl and toss the apple slices to coat. Remove the pan from the refrigerator and pour the apples into the pan. Sort of level it out but keeping a rustic look to this tart and sprinkle the almonds over the top. Then place in a preheated oven of 450 degrees for about 25 minutes. Cover the edges of the crust and bake at least another 20 minutes, but be really careful not to burn the crust. I would lower the temperature to 400 degrees to continue the baking.
When cooled down (room temperature) sprinkle with icing sugar. If you really want to put on the dog, have a bowl of whipped cream on the table and a big spoon. Get the picture? Don’t say I told you….
Fruit/Cheese Omelet
This is de-lish and serves 2 (1 if you are REALLY hungary)
- 3 tbsp. butter
- 1/2 medium Granny Smith apple, peeled and sliced thin
- 1/4 tsp. ground nutmeg
- 2 tsp. sugar
- 2 tbsp. dark brown sugar
- 2 tbsp. chopped pecans
- 6 eggs
- 12 cubes (1/2″) Brie cheese
In two heavy skillets, melt 1/2 tbsp. butter each. Saute apple slices in melted butter until glossy but not mushy.
Sprinkle apples with nutmeg and sugar. Remove apples to a small dish and set aside. Mix together brown sugar and pecans, and set aside.
In clean skillets, melt balance of butter, heating until bubbly. Break eggs into a bowl and whisk until foamy. Pour into skillets. As eggs begin to set, lift edges to allow any uncooked liquid to slide under. When eggs are almost set, turn off the heat.
Put brie on one side of the omelet and top wih the apple mixture. Fold in half and let sit for about two minutes to allow the cheese to melt. Be sure to top with the brown sugar/pecan topping. Sprinkle the tops lightly with icing sugar.
Serve with fresh fruit and fresh, hot coffee. Yummy-Yummy. This is in my cookbook “The B & B Cookbook”.
Apple Vichyssoise
This soup is also wonderful if you use fresh blackberries. You do not have to wait for summer. I have served this in the middle of winter and it is such a wonderful change of pace for your guests. (Has a little bit of a surprise factor). Scale of 1-10 as far as delicious and fabulous go….about a 17. Enjoy! It is WONDERFUL.
Reality: Cold Apple Soup
Serves 4
- 3 granny smith apples, peeled and diced
- 4 oz. ready made apple sauce
- 2 tbsp butter
- 1/2 cup sugar syrup (recipe follows)
- 1/2 cup Piesporter Wine
- 1 tbsp. fresh chopped ginger
- 3/4 cup premium vanilla ice cream
- 2 tbsp. Calvados (apple brandy)
- 3/4 cup vanilla yogurt
- 1/3 cup whipping cream
- 1 tsp. cinnamon
- 1 granny smith apple, finely diced (garnish)
Cook apples in sugar syrup, allowing to cool down completely. Melt butter in a saucepan and sauté ginger, then adding the apple sauce, wine, Calvados and cream and allow this to cool down.
Puree the mixture with the ice cream in a food processor until very smooth and pass it through a fine sieve. Stir in the cinnamon, mixing well. Refrigerate until very cold. Stir in the yogurt and garnish with a bit of the finely diced apples.
Syrup
Take one-half cup water and one-half cup sugar. Boil until sugar is melted and becomes a little thick.
Note: The yogurt taste should compliment the soup not overpower it.
Oh yeah, be sure to test the wine before using it…oh yeah, and again when testing it. Okay, okay….now open a new bottle and share with your guests as they delight in the flavours of the soup. Hav fun!
Pecan Crust Fruit Tart
If you follow this site and baked from the Holiday Section, you have the pecan shortbread recipe. If and I mean a big IF you had any left over, you can use them here. Now you can bake some up and use about 12-14 of them to crush.
- 12 pecan shortbread cookies (it should equal a tad more than 1 1/3 cups of crumbs)
- 1/2 cup flour
- 1/4 cup melted butter
- 8z. light Philadelphia Cream Cheese, room temperature
- 1 large egg
- 1/3 cup caramel topping
- 2 Granny Smith apples, peeled and cored, cut into wedges
- 2 red skinned Pears, cored and cut into wedges
- 2 tbsp. butter
- 1 tbsp. lime juice
- 2-3 tbsp. caramel topping
Preheat oven to 350 degrees. In a bowl, crush the cookies and add the flour and melted butter and pat into a 10 inch tube pan and up the sides.
In your mixer, cream the cheese on high for about 30 seconds and add the egg and the caramel sauce and beat until super smooth. Spread on the bottom of the crust. Bake for about 10 minutes until the center looks set. Cool on a rack and then cover with plastic wrap and place in the refrigerator for a couple of hours.
In a skillet, cook the pears and apples in 2 tbsp. of butter until tender (about 8-10 minutes). Stir occasionally and add the lemon juice, stirring to blend.
Spoon the mixture on top of the chilled tart and drizzle the remaining caramel topping.
Wonderful on a beautiful, warm Spring day on the deck or at least in the kitchen with all the windowns open and breathe in the fresh air after a long winter of stuffy house.
Yummy!
Cranberry Apple Bread
Now is the season for cranberries, why not make a few of these up and freeze them? Apples…cranberries….winter. Good match.
To make one loaf:
- 2 cups peeled and chopped apples (Granny Smith)
- grated zest of 1 large orange
- 3/4 cup white sugar
- 2 tbsp. Crisco Oil
- 1 egg
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 cup fresh (or frozen) cranberries, chopped
- 1/2 cup chopped pecans
Preheat oven tp 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
Stir together the apples, sugar and oil. Add the egg and mix well. Sift together the dry ingredients, including the orange zest..
Now stir the dry ingredients into the wet, mixing only until moist. Stir in the cranberries and pecans. Spoon batter into pan.
Bake 35-40 minutes until a toothpick inserted in the center of the loaf comes out clean.
To keep, wrap in plastic wrap and then tin foil. Freeze. Done!
This recipe is in my cookbook ” The B & B Cookbook“. Check it out.
Cranberry Apple Squares
- This is a lovely new addition to your baking. It is a combination of tart and sweet and is even better served warm with ice cream.
You will need:
- 1 granny smith apple
- 1/2 cup cranberry whole berry sauce (homemade is always best)
- 1 cup fresh cranberries
- 1 tbsp. fresh lemon juice
- 3/4 cup flour
- 3/4 cup rolled oats
- 1/3 cup each of dark brown sugar and white sugar
- 1/2 tsp. baking soda
- 1/2 tsp. nutmeg
- pinch salt
- 1/2 cup butter
Preparation: preheat oven to 350 degrees. Spray 8 inch square baking pan. Peel, core and thinly slice apple. Place in a bowl, cranberry sauce, berries and lemon juice. Mix together.
In a small bowl, mix the flour, sugars, baking soda, nutmeg and salt together. Add the butter and mix with your hands until crumbly. Press half the oat mixture on the bottom, spoon fruit on top evenly. Top with remaining oat mixture pressing lightly. This will not completely cover the pan so don’t worry.
Bake until the top is golden brown which will take approximately 40-45 minutes. Cool completely before cutting, and then store in fridge.
Taste Rating: 8.5