Fill a large wine glass half-full with ice. Add Cabernet Sauvignon, pineapple juice, cranberry juice, red apple liqueur, lemon-lime soda, and grenadine; stir to mix. Garnish with red apple, orange, lime, and maraschino cherry.
ot oil. Add green apple wedges and red apple wedges; cook, turning as
o cool completely.
Combine red apple and 3 tbsp cold water
arge bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green
In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.
he prepared pan.
Arrange apple slices on top of the
Combine apple juice, rum, and Schnapps in a punch bowl or pitcher.
Serve punch over ice and garnish with red apple slices.
In a blender, blend the apple, skim milk, and sugar until smooth. Garnish with mint to serve.
Combine cabbage, apple, celery and salt in a bowl.
Add just enough mayonnaise to moisten and toss.
Chill before serving.
ake the red slaw, mix onion, cabbage, radicchio and apple in a
o taste and add the red wine and vinegar. Bring to
tbsp water and the red pepper flakes. Set aside.
eat. Cook leeks, onion, celery, red pepper and garlic for 4
Preheat grill.
To make the dressing, whisk together lime juice and palm sugar. Add chili, lime zest, cilantro, fish sauce and apple. Set aside.
Spread butter over scallops. Season. Arrange, buttered-side down, on grill. Cook for 1 min 30 seconds then flip over and cook for another 1 min 30 seconds. Remove from grill and return to shells. Drizzle dressing over top. Serve.
For the curried apple mayo, mix the apple, mayonnaise and curry powder. Season
Muddle the mint leaves, lime, and sugar syrup in a cocktail shaker. Add the rum and shake well.
Strain into a highball glass filled with crushed ice and top up with apple juice.
Decorate with a mint sprig and apple slices.
ogether the chili sauce and apple jelly.
Put saucepan over
Place oats and apple juice in a large bowl. Mix well. Cover and chill for 1 hour.
Add all other ingredients to mixture. Divide muesli among serving bowls. Top with extra berries and drizzle with extra honey.
Cut apples into wedges, about 1/4-1/2\" thick.
On one wedge, spread peanut butter.
Line up tiny marshmallows on top of peanut butter.
Spread peanut butter on another wedge, and put on top of marshmallow wedge to make a smile (the stack will be apple, peanut butter, marshmallow, peanut butter, apple).
Combine quinoa flakes and 1/2 cup water in a small bowl. Cover and refrigerate for 1 hour, or until soft.
Stir in grated apple, yogurt, agave syrup and vanilla then sprinkle with chopped nuts. Serve.