Tag: apples
Apple Orange Cranberry Sauce
Another great version…
- 12 ounces fresh cranberries
- 1½ cups apple cider
- ½ cup orange juice
- 2 teaspoons orange zest
- 1 large cinnamon stick
- 3 cloves
- ¾ cup maple syrup
- 1 large honey crisp apple, cut into ½ inch pieces
In a medium saucepan, add the cranberries, apple cider, orange juice, orange zest, cinnamon stick and the cloves. Bring to a boil and lower the heat to a simmer. Cook for 5-10 minutes or till the berries begin to break down. Add the maple syrup and cook on medium high or till the sauce begins to thicken and the berries have disintegrated. Add the cut up apple and cook for another 5 minutes. Let cool. This can be frozen till the day before Thanksgiving. Thaw it in the fridge. Good for 6-8 people.
Apple Cranberry Bread with Orange Zest
- 1½ cups white whole-wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup extra light olive oil
- ¾ cup turbinado sugar
- 2 large eggs
- 2 cups grated apples
- 1 cup dried cranberries
- 2 teaspoons fresh orange zest
Heat oven at 350 degrees F. Grease a loaf pan and keep aside.
In a medium mixing bowl, sift the flour, baking powder, baking soda and cinnamon. Keep aside. In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add the grated apples, cranberries and orange zest and mix well. With a rubber spatula mix in the flour mixture until just incorporated.
Transfer the batter into the loaf pan and bake for about 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Gluten Free Apple Cake
- ½ cup melted coconut oil
- 4 eggs
- ¾ cups coconut sugar
- ½ cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large apples, peeled cored and diced
Preheat oven to 325 degrees F.
Grease a 9 inch spring form pan with melted coconut oil.
Beat the coconut oil and eggs in a mixer till fluffy, about 2 minutes. Add the coconut sugar and beat for another minute. Add the almond flour, coconut flour, cinnamon, baking soda, vanilla extract and salt. Mix well and fold in the diced apples. Bake for about 35 to 40 minutes.
Apple Cranberry Salad
Starting to think about Thanksgiving recipes..my favorite time of year. This is a great, simple salad to start off the big meal…
- 4 cups mixed greens
- 1 large honey crisp apple, sliced thin
- ½ cup dried cranberries
Dressing
- 1 large navel orange, juiced
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- Salt
- Pepper
In a small bow, add the orange juice, vinegar, honey, salt and pepper. Whisk well and slowly drizzle the olive oil until thick and incorporated.
In a large bowl, add the greens, apples and cranberries. Add half of the dressing and mix well right before serving.
Avocado Cucumber and Apple Salad
Here is another salad or kind of a guacamole… rather my take on a delicious guacamole… it will complement tortilla chips, any meat or fish…
- 2 avocados, diced
- 1 English cucumber, diced
- 2 medium Pink Lady apples, diced
- 4 to 5 green onions, chopped
- 1 cup cilantro, chopped
- 2 limes, juiced
- 2 teaspoons salt
Transfer all the ingredients to a serving bowl. Mix well and check for seasonings. Serve immediately or cover with plastic wrap and store in refrigerator.
Apple & Kale Salad with Pancetta Dressing
I was watching the Cooking Channel and came across this recipe. Well, not exactly the same one but something similar. The original was made with pears and was served over lettuce greens. I decided to change it up a bit and use up some end of the summer nectarines instead. Since summer fruit is now gone, feel free to use apples or pears. Either way this salad is delicious!!
- 4 cups baby kale
- 2 tablespoons plus 2 tablespoons extra virgin olive oil
- ¼ cup pancetta, chopped
- 2 medium apples , sliced thin
- 1 teaspoon honey
- 1 teaspoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 3 tablespoons orange juice
- 1-2 teaspoons honey
- 1/3 cup slivered almonds, toasted
- Salt
- Pepper
Heat a medium frying pan with 1 tablespoon olive oil. Add the pancetta and cook on medium heat for 4 to 5 minutes. Take the pancetta out with a slotted spoon. Add one tablespoon olive oil, apple slices, honey and balsamic vinegar. Cook on medium heat while stirring gently for 4 to 5 minutes. Take the apple slices out with a slotted spoon. Add the mustard, vinegar, remaining olive oil, honey and almonds. Using a whisk, stir vigorously to emulsify the dressing. Add salt and pepper. Taste for seasonings.
Add the greens to a salad bowl. Add the nectarines, rendered pancetta and the warm dressing. Toss and serve.
Apple Gelato-A Healthy Treat
So, this is one of the things I did with the fabulous apples sauce I made the other day. I am amazed at the versatility of this apple sauce- as I write this I am preparing a pork loin dinner with a savory apple sauce (recipe will be posted soon) and potatoes.
I loved all the gelati I made in the past based on the corn starch ice cream recipe by Mark Bittman. I loved the idea of making healthy gelato. I have made chocolate cinnamon, pistachio cardamom and walnut saffron gelati in the past (amongst others). All of them have come out delicious.
As we approach this delicious fall season- my favorite time of year, I have been making treats with pumpkin and apples. So while I had these ingredients in my head- gelato came to mind… I thought I could make apple gelato, especially once the apple sauce was made. I thought I would make vanilla gelato and once the frozen treat was done churning, I would mix the homemade apple sauce to it.
That is what I did and it turned out very delicious! The gelato part is sweet with an amazing taste of the vanilla bean I used. The apples bits are sweet and tangy at the same time and complement the vanilla really well. It would actually be yummy on top of a slice of pumpkin pie. I love the apple and pumpkin flavors together- I am definitely going to experiment with the two some more…
- 1 cup apple sauce
- ½ cup evaporated cane juice (sugar)
- ½ vanilla bean, split in half
- 2 cups whole milk
- 2 tablespoons corn starch
- 2 tablespoons whole milk to mix in the cornstarch
Ice cream maker
In a medium saucepan, heat the milk, sugar and the vanilla bean on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.
Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Take out in a bowl and mix the apple sauce. Freeze the gelato for at least an hour once it is done.