Combine Honeycrisp apples, Granny Smith apples, and apple cider in a
Put the arugula, proscuitto, onions, and apples into a large salad bowl.
Mix together all of the dressing ingredients in a little bowl and pour over the salad.
Toss to coat.
Top with grated parmigiano reggiano (optional).
In a large bowl, combine water and juice of one lemon. Thinly slice the apples, pears, and fennel and place the slices in the lemon-water immediately to prevent browning.
To make the vinaigrette, whisk together the dressing ingredients.
Drain the sliced fruits. Stack the sliced fruits, layering bleu cheese and arugula between the pieces. (Each stack should be about 3 layers high.).
Garnish with arugula leaves. Drizzle vinaigrette over top. Salt and pepper to taste.
s tender.
Add the apples to the pan and cook
he cake cools, make the apples: In a medium skillet, cook
edium heat, melt butter. Add apples, walnuts, brown sugar, 1 teaspoon
ll the centres of the apples with the sugar/fruit mixture
nd chop one of the apples. In a bowl, combine the
Toss apples and lemon juice together in
ogarashi. Don't add the apples to the salad until *just
serve with Blueberry Ginger Jam (Recipe #403679) for dipping or spreading
FOR THE APPLES & FILLING:
Preheat oven to
edium heat.
Add the apples to the pan and sprinkle
Combine the apple juice, cornstarch, and cinnamon.
Line a pie plate with bottom crust; add apples.
Pour juice mixture over apples; dot with butter.
Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges.
Bake at 375\u00b0F for 35 minutes. Increase temperature to 400\u00b0F ; bake 15-20 minutes longer or until apples are tender. Watch carefully. If the crust starts to brown to quickly cover with foil.
Preheat oven to 425 degrees F (220 degrees C).
Place diced apples and sweet potatoes in a microwave-safe glass or ceramic loaf pan. Sprinkle cinnamon and nutmeg over apple mixture; add enough water to leave 1/2-inch water in bottom of pan.
Cook in microwave until the potatoes have softened are easily pierced with a fork, about 8 minutes; drain. Dot apple mixture with butter.
Bake in preheated oven until potatoes and apples are completely softened, about 10 minutes.
repare the peeled and cored apples, cut each half into 1
ll the vegetables (not the apples) and toss to coat. Stir
Vinaigrette: Whisk first 4 ingredients in a medium bowl. Gradually whisk in the oil. Season with salt and pepper.
Salad: Place lettuce in a large bowl.
Add apples, walnuts and vinaigrette.and toss to coat.
Season with salt and pepper.
Garnish with pomegranate, tarragon and blue cheese.
Heat 2 tablespoons of butter in a large skillet until very hot. Add the turnips and apples and cook until golden, tossing to brown on all sides. Add maple syrup, stir quickly and sprinkle with sugar. Add the stock and simmer for five minutes, covered. Stir in remaining teaspoon of butter and season with salt and pepper. Serve immediately garnished with a fresh herb sprig.
(serves 2-3 as a side dish).
owl, stir together the chopped apples, 2 tablespoons sugar, cinnamon, and