Apple fun!

 



Pink Lady and Spy

 

Johnny Appleseed

                                                                                             

 

Apple Desserts

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Apple Main Course

Apple Bacon Baked Chicken
1 cup dried cranberries
1 cup apple cider
2 tablespoons olive oil
8 skinless, boneless chicken breast halves skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 cup stone-ground mustard
1 cup applesauce
8 slices bacon, halved crosswise
4 Granny Smith apples, quartered
4 sweet onions (such as Vidalia), quartered
Directions
1.  Soak cranberries in apple cider in a bowl until cranberries are rehydrated, 2 to 6 hours.
2.  Preheat oven to 425 degrees F. Coat bottom of a baking dish with olive oil.

3.  Arrange chicken breasts in the prepared baking dish; sprinkle with salt and black pepper.4.  Whisk mustard and applesauce together in a small bowl; spoon over chicken breasts. Lay two half-slices of bacon atop each chicken breast. Arrange apples and onions around chicken. Add cranberries, pouring any remaining apple cider over chicken. Cover dish with aluminum foil.
5.  Bake in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until bacon is crisp and chicken breasts are no longer pink in the center and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.

 

 

Grilled Shrimp and Apple Skewers

(Makes 8 skewers)

3 tablespoons honey3 tablespoons olive oil1 tablespoon chopped fresh basil1 tablespoon strawberry jam (could use other jam or preserves)1/4 teaspoon crushed red pepper flakes1 clove garlic, minced2 tablespoons red wine vinegar (could use another kind of flavoured vinegar)1 tablespoon lemon juice (could use lime instead)2 teaspoons white sugar (I used less)2 Gala apples, cored and cut into eighths16 jumbo shrimp, peeled and deveined

1.     Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large re-sealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes. (Can marinate longer!)

2.     Preheat an outdoor grill for medium-high heat.

3.     Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade.

4.     Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side. DO NOT OVER COOK!

 

 

Apple Soup and Salad recipes

Butternut Squash and Apple Soup
(serves 6)
Ingredients
2 tablespoons olive oil
1 yellow onion, coarsely chopped
1 medium butternut squash, peeled, seeded and cubed
4 cups apples, peeled, cored, and chopped
4 carrots, peeled and chopped
1 quart chicken stock
1/4 teaspoon cinnamon
salt and pepper
1/2 cup walnut halves
4 ounces goat cheese, sliced in 1/4 inch rounds
Directions
1. Heat olive oil in large pot over medium heat. Add onion and cook until translucent, about 3 minutes. Add squash, apples, carrots, stock, and cinnamon and bring to boil, stirring occasionally Reduce heat to low, cover pot, and simmer until vegetables are soft when pierced with a fork, 20 to 30 minutes.
2. Ladle the vegetables and half of broth into a blender or food processor. Puree until very smooth. Return soup to pot and stir in remaining broth, one ladleful at a time, until you reach the desired consistency. Season well with salt and pepper.
3. To serve, place a few walnuts in the centre of a soup bowl. Shingle 2 slices of goat cheese on top of the walnuts and ladle the soup around the goat cheese. The idea is to have the goat cheese visible atop the soup.  Hint: it may be easier to ladle the soup into a large measuring cup with a spout and pour from there.

Amazing Spinach Salad with Sweet-Spicy Nuts, Feta and Bacon
(serves 6)
Ingredients Salad
16 ounces baby spinach
1/2 small red onion, slivered
6 slices applewood smoked bacon, cooked and crumbled or chopped into small pieces
1 cup Feta cheese crumbles, more or less to taste
1 cup dried cranberries or cherries, more or less to taste
1-2 Honey Crisp apples, cored and slices thin
Ingredients Spicy Nuts
1 cup chopped walnuts or pecans
1/3 cup granulated sugar
pinch of cayenne (more to taste if you want)
pinch of salt
Ingredients Red Wine Vinaigrette
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 clove garlic, pressed or finely minced
1-2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon slat, more or less to taste
fresh cracked pepper to taste
Directions
1. Dressing: shake all ingredients together in a mason jar until well combined or run them through a quick blender cycle. Store in refrigerator until ready to serve. The dressing can be made up to week in advance.
2. Nuts: lightly toast nuts in 350F over for 8-10 minutes, checking often so they don't burn. While they toast, place sugar, cayenne and salt in skillet over medium-low heat. cook the sugar mixture until it liquefies completely, adjusting the heat so it doesn't bubble and burn. Toss in the toasted nuts and stir to coat the nuts with sugar. Let the sugared nuts cool completely.
3. To assemble salad, toss all salad ingredients together along with cooled nuts. Serve immediately with the vinaigrette alongside. All the components can be measured out/prepped ahead of time and stored separately (can soak apples in a bit of lemon juice in water to help prevent browning). Just toss right before serving. Enjoy!

Apple Appetizers

Apple Whiskey Chicken Meatballs
Ingredients
1 pound ground chicken
1 cup shredded parmesan cheese
1/2 cup shredded apples
1/2 cup plain breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon diced garlic
1 egg
1 tablespoon dried parsley flakes
1/2 cup Open Pit Apple Whiskey barbecue sauce... or some other kind (Alice, what kind did you use?)
Instructions
1. Combine all ingredients in bowl and mix very well. Shape meat mixture into 24 good sized meatballs. Place on baking sheet that has been sprayed with non stick spray.
2. Bake the meatballs for 20 minutes at 400F. Remove from oven and place in a crock pot. Add the barbecue sauce and stir. Keep warm. Refrigerate leftovers.

 

 





Caramelized Onion & Apple Mini Tarts
(servings: about 18 mini tarts, or 6 large)
1. sheet of frozen puff pastry dough, thawed
2 tbs butter
half large onion
2 apples (Granny Smith or other tart variety)
1/4 tsp freshly ground black pepper
1/3c fontina cheese, shredded
1 tsp minced fresh thyme
1/2 tsp salt
Instructions
1. Begin with prep work. Slice/chop onion very thinly. Peel and core apple, chop into pieces approx. same size as onion.
2. Heat butter in sauté pan over medium. Once it's melted add onions and 1/4 tsp salt. Saute onions until soft, about 5 minutes.
3. Add apples, reduce heat to low. Cook over low for about 30 minutes. Onions should be nice and caramelized and lightly browned. Stir in pepper and remaining salt. Remove from heat and let cool.
4. Preheat oven to 375F, and line baking sheet with parchment paper.
5. Unwrap and unfold puff pastry dough. Slice along the folds already present in dough, creating 3 even strips of dough. Cut each strip into 3 squares, then slice diagonally through each square to create 2 triangles. This should result in 18 triangles from the entire sheet of dough. Place each dough triangle on prepared baking sheet, without touching.
7. Spoon about 2 teaspoons of the onion-apple mixture onto each dough triangle. Sprinkle some of the grated fontina cheese on top. Sprinkle thyme on top of the cheese.
Make-ahead note: You can caramelize the onions-apple mixture and store it in the fridge up to two days beforehand. You can assemble the tarts one day before you serve the, and just store in the fridge, wrapped in cling wrap or foil on a baking sheet. Just pop them into the oven when you are ready.

(Not sure if fontina cheese was used... I looked it up and found this suggestion: Mild provolone, gruyere, and gouda cheeses may all be substituted for fontina, depending on your personal preference and the other ingredients in your dish. Why such a wide range of choices? Because fontina cheese is similarly available in a wide range of flavors and textures. The fontina most commonly found in US markets is Danish fontina, which tends to be mild flavored and somewhat softer than Italian fontina.)

Toffee Apple Dip
Ingredients
1 package cream cheese
1 cup packed brown sugar
1/2 cup English toffee bits
6-7 cored and sliced apples for dipping (tossed with a little lemon or pineapple juice to prevent browning)
Directions
1. In a small bowl, mix together the cream cheese and brown sugar until well combined. Stir in the toffee bits.
2. Serve with sliced apples. Store the dip covered in fridge until ready to serve.

Dinnerclub Israel pictures

 

 

 

 

 

Israel - more recipes

Israel - Desserts

Malabi
A creamy pudding that hails from Turkey and has established itself as Israel's most popular street dessert.
Ingredients:
- 4 cups milk
- 3/4 cup corn starch
- 1 tablespoon rose water (or 2-3 drops rose essence)
- 1 cup whipping cream
- 1/2 cup sugar
To serve:
- raspberry syrup
- various toppings: coarsely chopped pistachios, coconut flakes, pomegranate seeds, berries, sliced and diced fruit, almonds, walnuts...
Directions:
1. In bowl, mix one cup mile with corn starch and rose water until corn starch dissolved completely.
2. Bring remaining milk together with whipping cream and sugar to a simmer. Pour dissolved corn starch mix and cook 2-3minutes over low heat, stirring constantly, until mixture thickens.
3. Remove from stove and pour into large bowl. (May also pour into individual serving dishes instead.) Cover with cling wrap, allow to cool to room temperature, then refrigerate for at least 4 hours.
4. Serve with raspberry sauce and garnish as you wish.
Note: May be served warm. Follow same recipe but do not let cool - serve immediately. Sprinkle with coconut flakes, cinnamon and chopped nuts.

Malabi Mousse Cheesecake
Ingredients:
- 1 10 inch sponge cake for base
- 1 sachet gelatin (14 g, 1/2 oz)
- 80 ml (3 fl oz) water
- 1 cups milk
- 5 drops orange blossom water (may substitute triple sec)
- 3 egg whites
- 1/4 cup sugar
- 500 g (1 lb) mascarpone cheese)
- 2 cups whipping cream
- 100 g confectioners' sugar
Topping:
- 1 1/4 cups water
- 1/2 cup sugar
- 1 sachet gelatin (14 g, 1/2 oz)
- 5 drops orange blossom water (may substitute triple sec)
- fresh berries
Directions for Mousse:
1. Pour water in bowl and sprinkle the gelatin on it.
2. Bring milk just to a boil in small saucepan. Bring to a simmer and remove from stove. Add softened gelatin and orange blossom water. Cool to room temperature.
3. Beat egg whites in mixer for 8 minutes until they hold stiff peaks.
4. Beat cheese with confectioners' sugar and whipping cream until smooth and fluffy.
5. Add 2-3 tablespoons of the peaked egg whites to milk and mix well. Add some more egg whites and mix. Fold in the remaining egg whites. Then gently fold in the cheese mixture.
6. Place on sponge cake base in bottom of spring-form pan. Pour mousse over the base and freeze for at least 2 hours.
Directions for Topping:
1. Pour water in bowl and sprinkle the gelatin on it.
2. Bring water and sugar to boil, remove from stove and add the softened gelatin and the orange blossom water. Mix well to dissolve gelatin.
3. Arrange berries over frozen cake and pour on the gelatin mixture. Refrigerate until jelly solidifies, release cake from the pan, garnish is you wish and serve.

Citrus Semolina Cake
Ingredients:
- 6 eggs, separated
- 1/2 cup sugar
- 1 cup ground coconut
- 1 cup sifted flour
- 2 1/2 cups semolina
- 1 1/2 tbsp ground almonds
- 4 tsp baking powder
- 1 cup oil
- 1 1/2 cups freshly squeezed orange and/or tangerine juce
- 2 tsp grated orange zest
- 1 cup orange and/or lemon marmalade
- 1 cup sugar
- 1 cup water
Directions:
1. Preheat oven to 350 F
2. With electric mixer, beat egg whites with sugar for 8 minutes until it hold stiff peaks.
3. Combine all dry ingredients in bowl (coconut, flour, semolina, almonds, baking powder).
4. Beat egg yolks in separate bowl, then gradually add in oil, juice, orange zest and marmalade.
5. Stir in dry ingredients slowly until combined well. Gently fold in peaked egg whites.
6. Pour batter into well-greased pan and bake for 30 minutes, until golden and toothpick comes out dry with a few crumbs adhering.
7. While cake is in over prepare syrup. Bring water and sugar to boil, simmer for 20 minutes. Cool slightly.
8. Take cake out of oven, pour syrup over cake evenly. Cool completely. May garnish with almonds or coconut.
Note: may use ground walnuts in addition to or instead of some semolina.

Israel - Appetizers, soup and salad

Baba Ganoush
Ingredients:
- 1 large eggplant (but Dianne put in two, "much better")
- 1/4 cups tahini, plus more as needed
- 3 garlic coves, minced
- 1/4 cup fresh lemon juice, plus more as needed
- 1 pinch ground cumin
- salt to taste
- 1 tbsp extra virgin olive oil
- 1 tbsp chopped fresh flat-least parsley
- 1/4 cup brine cured black olives, such as kalamata
Directions:
1. Prepare medium-hot fire in charcoal grill... maybe on the BBQ?
2. Preheat oven to 375 F
3. Prick eggplant with fork in several place, place on grill with rack 4-5 inches from fire. Grill, turning frequently, until skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
4. Transfer eggplant to baking sheet and bake until very soft, 15 to 20 minutes.
5. Remove from oven, let cool slightly, and peel off and discard the skin.
6. Place the eggplant flesh in a bowl. Using fork, mash eggplant to a paste. Add the 1/4 cup tahini, garlic, lemon juice and cumin and mix well. Season with salt then taste and add more tahini and/or lemon juice, if needed.
7. Transfer mixture to a serving bowl and spread with back of a spoon to form shallow well.
Drizzle olive oil over top and sprinkle with parsley. Place olives around the side.
8. Serve at room temperature.

Deli Roll
Ingredients:
- 1 package frozen puff pastry dough, defrosted
- mustard
- 3 kinds of sliced cold cuts, preferably different colours
- 1 egg, beaten
- sesame seeds (optional)
Directions:
1. Preheat oven to 350 F. Line baking sheet with parchment paper.
2. Lay out pastry dough flat, and cut into half.
3. Spread mustard on dough. Layer 3 different types of cold cuts, one type on top of another.
4. Roll the dough. Brush roll with egg. Sprinkle with sesame seeds, if desired.
5. Bake at 350 F for 45 minutes, or until browned.

Miriam's Not-so-Secret Challah
Ingredients:
- 2 cups water
- 1/2 cups margarine
- 7 cups bread flour, divided
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 (25 oz) packages active dry yeast
- 1 tbsp. salt
- 4 eggs
- 1 egg, beaten
- 1 tbsp. poppy seeds
Directions:
1. In small saucepan, combine water and margarine. Heat until margarine is melted and very warm but not boiling.
2. In large bowl, mix together 3 cups flour, sugars, yeast and salt. Add water and margarine mixture; beat well. Add 4 eggs one at a time, beating well after each addition. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn it out onto lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil large bowl, place dough in bowl and turn to coat with oil. Cover with damp cloth and let rise in warm place until doubled in volume, about 1 hour.
4. Deflate dough and turn it out onto lightly floured surface. Divide dough into 6 equal pieces and form into long "ropes". Braid the pieces together to form 2 large loaves. Place loaves on 2 lightly greased cookie sheets, cover with damp cloth and let rise until doubled in volume, about 40 minutes.
5. Preheat oven of 350 F
6. Brush risen loaves with the beaten egg and sprinkle with poppy seeds. Bake in preheated oven for 45 minutes until loaf sounds hollow when tapped.

Ginger-Infused Roasted Carrot Soup
Ingredients:
- 5 purple onions
- 1/4 cup plus 1 tbsp. olive oil (divided)
- 2 tsp salt (divided)
- 1 tbsp. brown sugar
- 2 tbsp. balsamic vinegar
- 1/4 tsp garlic powder
- 2 lbs carrots
- 2 1/2 cups water
- 1 inch cube fresh ginger, peeled
- 2 cups unsweetened almond milk
Directions:
1. Cut purple onions in half rounds. Saute the onions with balsamic vinegar, brown sugar, garlic powder, 1/4 cups oil, and 1 tsp salt on low for 30-40 minutes.
2. Transfer onion mixture to a pot and add 2.5 cups water and chunk of ginger. Bring to a boil, simmer on low for 2 hours.
3. Preheat oven to 400 F
4. Peel carrots, cut into strips. Toss carrots with 1 tbsp. oil and 1 tsp salt. Lay them flat on baking sheet and bake for 20-25 minutes.
5. After onion broth has simmered for 2 hours, add in roasted carrots and simmer for another 30 minutes.
6. Remove pot from stove and let cool slightly. Remove ginger and throw it away.
7. Blend onion carrot mixture with 2 cups unsweetened almond milt, heat and enjoy. May top off with crunchy garlic croutons.

Balsamic Cucumber and Carrot Ribbon Salad
Ingredients:
- 4 tbsp balsamic vinegar
- 4 tbsp olive oil
- 4 tbsp finely chopped shallots
- 2 tbsp mayonnaise
- 2 tbsp honey
- 1/2 tsp kosher slat
- freshly ground pepper
- 1 large cucumber
- 3 large carrots, peeled
- 1 pint multi-coloured cherry tomatoes, halved
- 2 cups watercress, cut into 2 inch pieces (or other lettuce(s))
Directions:
In small bowl combine vinegar, oil, shallots, mayo, honey, salt and pepper and whisk well until dressing comes together. Set aside.
Using vegetable peeler, peel cucumber and carrots into long ribbons. Transfer to large bowl and add tomatoes and watercress.
Add dressing and toss lightly to coat well. Serve immediately or refrigerate undressed for up to 1 hour.

French Recipes

Caramelized Onion and Goat Cheese Crostini

Ingredients

2 tablespoons olive or vegetable oil

2 medium sweet onions, thingy sliced (about 2 cups)

1 teaspoon salt

1 tablespoon packed brown sugar

1 tablespoon balsamic vinegar

24 SLICES (1/4" thick) French bread baguette
non-stick cooking spray
1 package (4 oz) chevre (goat) cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon chopped fresh thyme or oregano leaves

Directions

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• 2 Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
• 3 Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
• 4 Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
• 5 Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

 

 Endive & Watercress Salad with Apples and Herbs

In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives—a classic French herb mixture known as fines herbes—add extra brightness.

4 medium heads Belgian endive (about 1 lb. total) 
1 medium shallot, finely diced (1/3 cup) 
1 Tbs. fresh lemon juice; more as needed 
1 Tbs. white wine vinegar; more as needed 
Kosher salt 
6 Tbs. heavy cream 
2 Tbs. extra-virgin olive oil 
Freshly ground black pepper 
1 bunch watercress (about 4 oz.), thick stems trimmed, cut into 3-inch sprigs (5 cups)  
1 large, crisp apple such as Pink Lady, Sierra Beauty, or Granny Smith, thinly sliced
1 Tbs. coarsely chopped fresh tarragon 
1 Tbs. chives, cut at an angle into 1/4-inch lengths
1 Tbs. coarsely chopped fresh chervil (optional)   
1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
1/3 cup almonds, toasted and coarsely chopped 

Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends. 

Combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the cream and olive oil, and season with a few grinds of pepper. Taste with a piece of endive and season the vinaigrette with more lemon juice, vinegar, or salt if necessary. Set aside. 

Put the endives, watercress, apple, tarragon, chives, chervil (if using), and parsley (if using) in a large bowl. Season with salt and pepper. Gently toss the salad with just enough of the vinaigrette to lightly coat. Season to taste with more salt if necessary. Gently transfer the salad to a platter or individual serving plates. Scatter the almonds on top and serve, passing any remaining vinaigrette at the table. 

French decor and ambience... lovely!

 

France!

Here come the mimes... quiet, at least for the first while!

Wonderful French hosts!

Quasimodo, the Hunchback of Notre Dame and Esmeralda



Would you like some French wine?