In a large soup pot melt butter, add shallots, garlic, cabbage, ginger, winter savory, lemon thyme and apples. Season with salt, white pepper and saute 4-5 minutes or until cabbage is tender.
Add 1/4 cup Apple Pucker and reduce by half.
Add vegetable stock,chicken stock and bring to a boil. Reduce to a simmer for 20-minutes covered. Add Apple Pucker and simmer for 5- minutes.
Remove from heat, discard bay leaves, reseason with salt and white pepper to taste. Serve soup in warm bowls.
Garnish: Diced Granny Smith Apples.
efore serving, wipe the meat with a damp cloth, and then
n soup pot. Add remaining Apple Pucker and simmer for 5 minutes
Fill a cocktail shaker halfway full with ice; add in bourbon, apple pucker, and cranberry juice.
Shake vigorously until the drink is cold.
Strain into a cocktail glass; garnish with apple slice; serve.
he cider, and repeat, ending with the last of the flour
o a boil. Add apple, 1 tbsp sugar and 1/
ake the dip, fold the apple and horseradish into the cream
b>Recipe: Remove roots from Bibb lettuce and cut into quarters. Toss with apple
Combine tandoori paste, yogurt, ginger and spices. Add chicken and toss to coat. Cover with plastic wrap and chill for 4 hours to marinate.
Meanwhile, combine cabbage, apple, sugar snap peas and spring onions. Toss with dressing and season. Set aside.
Preheat grill. Grill chicken for 4 mins per side, or until browned and cooked through. Set aside. Cover with foil and let rest for 5 mins. Grill lemon for 1-2 mins, or until browned. Serve with apple coleslaw and lemon wedges.
-4 mins, stirring. Sprinkle with curry powder and leave for
00b0F. Line a baking sheet with parchment paper and place a
Cook potatoes in boiling water for 20 mins. Drain. Let cool then slice.
Meanwhile, for the apple compote, combine apples and apple juice in a saucepan. Cover and cook over medium heat for 15 mins, until soft. Mash.
Heat oil in a large nonstick frying pan. Saute ham, potatoes and carrots, turning, for 8 mins, or until golden brown. Add spring onions and season. Distribute between serving plates and sprinkle with marjoram. Serve with apple compote.
rosciutto wraps around outside. Truss with butcher's twine at 3
aking dish.
Spread with apple stuffing.
Top with remaining ham steak
Combine salt, lemon peel and fennel in small bowl. Rub over pork. Heat oil in a large skillet on high heat. Cook pork for 2-3 mins each side, until golden and cooked through.
Meanwhile, melt butter in a large skillet on medium heat. Saute onion for 4-5 mins, until golden. Add apple and garlic. Cook for 2-3 mins, until tender. Remove from heat. Add spinach and toss until just wilted. Season to taste. Serve pork with apple mixture on a bed of mashed potato.
baking sheet with foil.
Place red-apple slices at least
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil.
Place squash, cut-side down, on baking sheet.
Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil.
Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.
he roast on all sides with salt and pepper and sear
f quince, 1 kg of apple, 1 dl of a sweet
Combine apple, orange juice to cover, butter,