Tuesday, 15 September 2015

Fall Into The Apple Season With Delicious Recipes

By Forschler's 

What a great season that is the fall! When the leaves turn into beautiful warm colors, it’s time for the last harvests and delicious fruits and veggies are ready to be picked. One of the most popular among them is the apple. It is highly unlikely that someone doesn’t like this crispy fruit! That’s why we propose 3 delicious apple recipes:

Old Fashioned Apple Pie:
2 tablespoons of all-purpose flour
Pie Dough
12 Granny Smith apples, peeled, cored, and sliced
¾ cup of sugar (plus additional for pie top)
Zest and juice of 1 lemon
1 ½ teaspoons of cinnamon
½ teaspoon of nutmeg
Pinch ground cloves
2 tablespoons of unsalted butter
1 large egg, beaten

Preheat oven to 375 degrees.
Lightly flour the working surface.
Roll out pie dough into two 1/8-inch-thick circles (diameter should be slightly larger than that of an 11-inch plate).
Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Put all pastry in the fridge 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 pastry circle.
Cut several steam vents (about 3 little holes) across top.
Seal by crimping edges as desired.
Brush with beaten egg, and sprinkle with additional sugar.

Bake until crust is brown and juices are bubbling (about 1 hour).

Let cool on wire rack before serving.

Apple Chips:
4 Apples
2 tablespoons of sugar
½ tablespoon of Cinnamon

Preheat oven to 200 degrees.
Slice apples into ⅙" approximately (use a mandolin for better result).
Place apple slices in a single layer on a sheet pan fitted with parchment paper.
Sprinkle with sugar and cinnamon.
Bake in the oven for 1½ hours.
Flip them over to make the other side crispy as well.
Bake for 1 more hour
Turn oven off and leave the apple slices inside for a few more hours or overnight
When they are ready, if you didn’t eat them all, place the slices in a zip top bag

Raisin bread and apple grilled-cheese:
½ cup of cream cheese
2 teaspoons of honey
4 tablespoons (½ stick) of butter (room temperature)
8 slices cinnamon raisin bread
1 Granny Smith or other firm apple, cored and thinly sliced
2 Tablespoons of brown sugar

In a small bowl, whip the cheese and honey together until it’s well combined and fluffy.
Heat the panini-press to medium-high heat.
Spread butter on two slices of bread to flavor the outside of the sandwich.
Flip over both slices of bread and spread 1 tablespoon sweetened cheese on each.
Top one slice of bread with a layer of apples and close the sandwich with the other slice, buttered side up. Sprinkle some brown sugar on top.

Grill two sandwiches at a time, with the lid closed, until the fillings are warmed and the bread is toasted, with a sweet crust (about 3 to 5 minutes).

Content provided by: +Tailbase 

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