Apple Bacon Popovers

Apple Bacon Popovers

Ingredients

2 large eggs
2 large egg whites
2 cups all-purpose flour
2 tsp sugar
1 tsp salt
2 strips turkey bacon
1 large MI apple
1 tbsp light, unsalted butter, melted
Cooking Spray
Apple Butter, optional

Directions

In a large bowl, whisk together eggs and egg whites until well blended. Whisk in milk and set aside.

In a medium bowl, combine flour, sugar and salt. Gradually add flour mixture to egg mixture, stirring well with a whisk. Let stand 30 minutes.

While batter is standing, preheat oven to 450 degrees. Cook bacon strips until crispy. Drain, let cool, and finely chop. Coarsely grate apple, including peel.

Coat a 9−cup popover pan with cooking spray.

Fold the bacon, grated apple, and melted butter into batter, stirring until well blended.

Pour batter into prepared popover cups until ¾ full. Bake at 450 degrees for 18 minutes. Reduce heat to 325 degrees and bake for 10 minutes more. Serve immediately with apple butter.

Warm Roasted Apple, Broccolini and White Cheddar Salad

Warm Roasted Apple, Broccolini and White Cheddar Salad

Ingredients

¾ lb broccolini
3 Gala apples
2 tbsp extra virgin olive oil
⅓ cup raw walnut pieces
¼ tsp salt
¼ tsp ground black pepper
6 oz white cheddar cheese, cubed

Directions

Preheat oven to 400 degrees F.

Trim ends of broccolini. Slice any large stalks in half for even roasting. Core apples and cut each into 8 wedges

Place broccolini and apples in single layer on large baking sheet. Drizzle with olive oil.

Roast 10 minutes. Stir and sprinkle with walnuts. Roast for 5 more minutes.

Remove from oven. Sprinkle with salt and pepper. Let cool 5 minutes. Transfer to serving bowl. Add cheese cubes and toss to combine. Serve warm.

Super Protector

Super Protector

Ingredients

2 cups (115 g) chopped broccoli, stems and florets
2 large oranges, peeled and seeded
1 large apple, cored

Directions

Juice the broccoli, oranges, and apple, in that order.

Run the pulp through again to extract as much liquid as possible.

Serve immediately.

Perfect Fall Apple Bourbon Cocktail

Perfect Fall Apple Bourbon Cocktail

Ingredients

1 oz David Nicholson Bourbon
¾ oz Christian Drovin Calvados
1 ½ oz Spiced Apple Cider (cold)
¼ oz St. Germain
Red apple, sliced in thin wheels, for garnish

Directions

Combine all ingredients. Stir until cold. Serve with large ice cube and garnish with a thinly-sliced apple wheel.

Apple Butter

Apple Butter

Ingredients

10 pt apples, peeled and sliced
4 cups raw sugar
1 tbsp cinnamon
1 tsp ground allspice
1 qt water
1 cup brown sugar
1 tsp ground cloves

Directions

Combine the apples and water in a large kettle. Bring to a boil and simmer, covered, until apples are soft.

Pass through a food mill.

Combine strained applesauce with remaining ingredients in a clean kettle. Bring to a boil, stirring until sugar is dissolved.

Cook gently, uncovered, until mixture becomes quite thick, at least two and a half hours, stirring often.

Pour into hot sterilized jars and seal.

Apple + Brussels Sprout Soup

Apple + Brussels Sprout Soup

Ingredients

2 lbs peeled/cored/quartered tart apples
1 lb cleaned/julienned yellow onions
1 lb shredded Brussels sprouts
2 qts chicken or vegetable stock
1 cup apple cider
2 sprig picked/minced thyme
Salt and pepper to taste

Directions

Caramelize onions in soup pot. Deglaze with stock.

Add apples, Brussels sprouts, cider and thyme. Bring to simmer and cook for about 30-45 minutes.

Remove from heat and use immersion blender to blend to desired texture. Salt and pepper to taste.

Apple-Cheddar Pizza with Toasted Pecans

Apple-Cheddar Pizza with Toasted Pecans

Ingredients

1 package crust, pizza, classic, refrigerated dough
Cooking spray, canola base, 1/3 sec spray
3 apples, fresh, large, 3 1/4″, USDA
1 cup juice, apple, unsweetened
1 tbsp cornstarch
½ tsp spice, cinnamon, ground
2 tbsp honey, strained/extracted
¼ cup nuts, pecans, chopped
1 cup cheese, cheddar, shredded

Directions

Pre-heat oven to 425 degrees.

Lightly coat 14-inch pizza pan with cooking spray. Press dough into pizza pan.

Cook apples in apple juice until tender. Drain off juice and reserve. Place apple slices on dough.

Dissolve cornstarch in apple juice, cinnamon, and honey. Cook over medium heat until clear.

Spread sauce over apples. Sprinkle pecans on top. Top with cheese.

Bake in a 425-degree oven for 15-20 minutes.

One-Dish Roasted Potatoes and Apples with Chicken Sausage

One-Dish Roasted Potatoes and Apples with Chicken Sausage

Ingredients

3-4 red potatoes or your favorite potato variety (about 1 pound)
1 tbsp canola oil
2 red apples (Fuji, Pink Lady, Honeycrisp, Gala, or similar variety)
1 yellow onion
4 chicken herb link sausages (12 ounces)
2 tbsp cider vinegar
½ tsp ground mustard
1 tbsp honey

Directions

Preheat oven to 425 degrees.

Cut potatoes into chunks, place in 2-quart baking dish. Drizzle with canola oil. Toss to coat. Roast potatoes in oven for about 20 minutes.

While potatoes are roasting, cut apples and onion into chunks, and sausage into ½-inch slices.

Remove baking dish from oven and reduce heat to 375 degrees. Add all remaining ingredients to baking dish and toss.

Return baking dish to oven and roast an additional 30 minutes until apples and potatoes are tender.

Shredded Brussels Sprout and Chunk-Apple Sauté with Pork Tenderloin

Shredded Brussels Sprout and Chunk-Apple Sauté with Pork Tenderloin

Ingredients

1 lb Brussels sprouts, trimmed (or 12 oz package fresh shredded brussels sprouts)
2 red apples
1 medium onion
1 pork tenderloin (about 1 lb), sliced 1″ thick
⅛ tsp black pepper
½ tsp salt, divided
2 tbsp vegetable oil, divided
¼ cup raisins
2 tsp honey

Directions

Shred or slice Brussels sprouts thinly. Coarsely chop onion. Cut apples into chunks.

Season pork with pepper and ¼ tsp. salt.

Heat 1 Tbsp. oil in large sauté pan. Add Brussels sprouts and onion; cook about 5 minutes.
Add apples and raisins; cover with lid and cook another 10 minutes, stirring occasionally.

Remove veggie and apple mixture and place in mixing bowl. Add salt, vinegar and honey, stir
gently.

Heat remaining oil in pan. Add pork, sauté turning occasionally with tongs until nearly done.

Return mixture to pan with pork. Cook an additional 1-2 minutes.

Cosmic Cosmo

Cosmic Cosmo

Ingredients

¾ cup (100 g) pomegranate seeds (arils)
1 large sweet apple, such as Gala or Fuji, seeded
2 ripe medium pears, cored
½ cup (120 ml) sparkling water

Directions

Juice the pomegranate seeds, apple and pears, in that order.

Pour into a glass, add the sparkling water and stir to combine.

Serve immediately.