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Apple Recipies of the Week - October 20, 2010 | |
Roasted Apples & Cheddar Cheese Salad3 tablespoons red-wine vinegar2 tablespoons apple juice 1 tablespoon extra-virgin olive oil 1 tablespoon honey 2 teaspoons Dijon mustard 1/8 teaspoon salt Freshly ground pepper, to taste 2 apples, preferably Fuji, peeled and cut into wedges 2 teaspoons plus 1 tablespoon extra-virgin olive oil 4 sprigs fresh thyme, or 1/4 teaspoon dried 1/4 cup chopped walnuts 3 cups baby spinach, or torn spinach leaves 3 cups torn Boston lettuce 3 cups torn curly endive 2/3 cup grated sharp Cheddar cheese
Baked Apple-Cinnamon French Toast3 cups nonfat milk2 cups pasteurized liquid egg whites, such as Egg Beaters 3 tablespoons honey 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 1-pound loaf sliced whole-wheat bread 1 cup chopped dried apples, (3 ounces) 1/2 cup raisins 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 tablespoon confectioners' sugar Whisk milk, egg whites, honey, vanilla and salt in a large bowl. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl. Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours. Preheat oven to 350°F. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve. Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day. Per serving: 183 calories; 1 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 33 g carbohydrates; 10 g protein; 4 g fiber; 344 mg sodium; 312 mg potassium. Hungarian Apple Soup2 teaspoons canola oil1 medium tart apple, peeled and finely chopped 3/4 cup diced peeled Yukon Gold potato 1/3 cup finely chopped yellow onion 1/4 cup thinly sliced celery, plus leaves for garnish 1/4 teaspoon salt 1/4 teaspoon dried sage Pinch of paprika, preferably hot Hungarian Freshly ground pepper, to taste 1 14-ounce can reduced-sodium chicken broth 3 tablespoons reduced-fat sour cream Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes. Transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired. Per serving: 190 calories; 8 g fat (2 g sat, 4 g mono); 12 mg cholesterol; 25 g carbohydrates; 5 g protein; 3 g fiber; 411 mg sodium; 182 mg potassium. Old Fashioned Apple Crisp5 large or 8 small apples peeled and pitted and sliced½ cup brown sugar (or raw sugar) 2 Tsp cinnamon divided 1 sp freshly grated nutmeg ¾ cup unbleached all purpose flour ¼ teaspoon salt (optional) ¾ cup dark brown sugar 1 stick unsalted butter ¼ cup rolled oats Preheat the oven to 350 F adjust the rack to middle level Butter an 11 inch pie plate or 2 Qt soufflé dish Mix the apples with the sugar 1 Tsp cinnamon and1/2 Tsp nutmeg in a large bowl. Layer the peaches in a prepared dish Mix (in a food processor) flour, salt, brown sugar, butter rolled oats and remaining cinnamon and nutmeg. Turn the machine on and off until the butter is the size of small peas about 20 seconds. Spread the batter over the apples pressing it around the edges. Bake in preheated oven for 1 hour or until brown and crispy Serve warm or at room temperature with vanilla ice cream or fresh whipped cream. |
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