GRAND RAPIDS, Mich. (WOOD) Take advantage of the fruit of the season by incorporating apples into your everyday dishes. Chef Terri Rees shares some delicious recipes.
Apple Bread with Cranberry Curd
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 2 Tbsp. buttermilk
- 1 tsp. baking soda
- 2 cups flour
- ½ tsp. salt
- 1 tsp. vanilla
- 2 cups apples, diced
Cream butter, sugar, and eggs and add remaining ingredients and put into two greased bread pans. Make topping and sprinkle on. Bake at 325 for one hour, or until a toothpick comes out clean.
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 Tbsp. sugar
- 1 tsp. cinnamon
Mix together and sprinkle on top of the bread.
- ½ cup water
- 2 Tbsp. fresh lemon juice
- 1 (12 oz.) package fresh cranberries
- 2/3 cup granulated sugar
- ½ cup turbine sugar
- 2 Tbsp. unsalted butter, softened
- 2 large egg yolks
- 1 large egg
- 1 ½ tsp. cornstarch
- Pinch of salt
- 1 Tbsp. Grand Marnier, good Whiskey/Bourbon – optional
- Combine water, lemon juice and cranberries in a medium saucepan – bring to a boil and reduce the heat and simmer for five to six minutes, or until the cranberries pop.
- Place the cranberry mixture in a blender or food processor and process until smooth.
- Strain the cranberry mixture through a fine sieve over a bowl and discard the solids
- Combine sugars and butter in a bowl with a mixer until well combined. Add egg yolks and egg one at a time beating well after each addition.
- Stir in the cranberry mixture, cornstarch and pinch of salt.
- Place mixture in top of a double boiler. Cook over simmering water until a thermometer registers 160° or until slight “trails” appear when stirring.
- Remove from heat and let stand for five minutes.
- Stir in alcohol if using. Cover and refrigerate for up to one week.
Smart Chicken Apple Sausage Autumn Stew
- 12 oz Apple Chicken Smart Sausage – cut on the bias into ½ inch pieces
- 1 medium onion, finely diced
- 1 rib celery, finely diced
- 1 medium carrot, finely diced
- 1 – 2 diced apples of your choice
- EVOO as needed
- Salt and pepper as needed
- 1 medium butternut squash, diced
- 2 medium potatoes, peeled and cut into ½ inch size pieces
- 2 – 3 cups chicken stock
- 1 14 oz. can diced tomatoes with juice
- ¼ cup apple cider
- In a large six quart stock pan swirl some EVOO and add in the onion. Cook over medium heat until slightly transparent and then add in the celery, carrot and onion. Cook until tender.
- Add the butternut squash and potato, cover with chicken stock and cover the pan and bring to the boil. Reduce to a simmer and cook until the vegetables are fork tender, about ten to 12 minutes. Add in the diced tomatoes, apple cider, and Apple Smart Chicken Sausage.
- Bring back to the boil, and then simmer for about 10 minutes, until heated through. Check for seasoning and adjust if needed.
- Ladle into bowls and serve with crusty bread.
Note: you can add any root vegetables that you would like, or hard squashes.
- 1 frozen puff pastry sheet, thawed
- 2 red apples
- Half lemon, juice
- 1 Tbsp. flour, to sprinkle the counter
- 3 Tbsp. apricot preserve
- Cinnamon (optional)
- Powdered sugar for decorating (optional)
- Thaw the puff pastry if you haven’t done so yet. It should take about 20-30 minutes.
- Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices. Using a mandolin will make the job much easier. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change color.
- Microwave the apples in the bowl, for about three minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).
- Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).
- In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.
- Preheat the oven to 375 degrees F. Drain the apples.
- Place the apples on the dough, as shown in the picture below. Sprinkle with cinnamon if you’d like.
- Fold up the bottom part of the dough.
- Carefully roll, seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease it.
- Do the same for all six roses. Bake at 375 degrees F for about 40-45 minutes, until fully cooked.
Note: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.