I’m ready for baked apples. This is another one of those exquisitely detailed recipes from America’s Test Kitchen. Follow it to a “t” and you can’t miss.
Baked Apples
Apples
Curried Cider Pork Stew
So now I’m pretending the temperatures are cooperating and a nice stew is in order. Or maybe you’re just ready for stew no matter that it’s in the upper 80s out there.
Maybe you still have a carrot or two left over from last week? If not, skip the carrots in this recipe. Add more squash, dice in eggplant instead, substitute a few peppers ….. it’s up to you. I don’t remember where this recipe came from, but hope you’re using Riverview pork when you make it.
Curried Tempeh and Apple Salad
Adapted from “Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love” by Terry Hope Romero.
Cider-Poached Shrimp with Jezebel Apple Salsa
This is a recipe from Southern Living. The salsa is a play on the classic Southern Jezebel sauce, traditionally served over cream cheese with crackers. Addictive combination of horseradish and apple.
Butternut and Apple Bake
This recipe is from Dianna Tribble of Tribble Farms. She sells her honey at the Roswell Farmers & Artisans Market on Thursday nights.
Old-Fashioned Apple Cake with Brown Sugar Frosting
It’s the first day of fall and that calls for an apple cake at my house. How about yours? This one’s from King Arthur flour. Use all-purpose or whole wheat. Your choice. Love a cake recipe that doesn’t require a mixer. Just be sure your butter is nice and soft before mixing up this cake.
Thyme Scented Fried Apples
I’m leaving you with a slightly savory take on apples from a Southern Living recipe. Fabulous as a side dish.
Custardy Apple Squares
And now for the apples. Try this recipe from”Baking Chez Moi” by Dorie Greenspan.
If you have a mandoline, she offers this brilliant idea for slicing apples – just wash the apples and slice them right up to the core. Works without a mandoline, too, of course. Wish I’d thought of it
Waldorf Salad with Honey-Yogurt Dressing
One recipe that doesn’t require cooking. It comes to us from Whole Foods again. I love Waldorf salad. Yogurt as dressing is a great switch from mayonnaise.
Inside Out Apple Pie à la Mode
One last apple recipe for 2013. This is from “The Sprouted Kitchen: A Tastier Take on Whole Foods” by Sara Forte.
From the book:
The contrasts in both temperature and texture—from the crunchy crust, to the cold ice cream, to the warm apples—put this ice cream pie in a class all its own. And, believe it or not, all the components can be made in advance, so all you have to do is simply warm up the apples when you’re ready to serve. If you or someone you’re serving has a nut allergy, 1/2 cup more oats can be substituted for the pecans in the crust.
Note that if you put all the warm apples on top of the ice cream pie, you will end up with a big mess. I suggest cutting the pie into pieces and serving each with an individual scoop of warm apples. Alternatively, you can serve the sautéed apples at room temperature, which will keep the ice cream from melting so quickly.