These recipes are from our 2008 Apple Wood Chef Competition.
Company coming over? Want to surprise them with a tasty new dip? Then you've just GOT to try this!
1 8oz package of cream cheese
1 cup of Ol’Snort or Black Bean Salsa
Mix well, refrigerate and serve with tortilla chips and /or veggies. Enjoy!!
2 leaks (white only) sliced
2 celery stalks sliced
4 to 5 cloves of garlic minced
1 qt chicken stock
2 cups heavy cream
2 sage leaves (fresh)
salt and pepper to taste
½ cup to 1 cup apple butter
sweat the leeks celery and garlic, then add chicken stock and sage and simmer for 20 to 30 min. add cream and simmer for another 10 min, and blend then season with apple butter and salt and pepper. Amount of apple butter just depends how sweet you want it.
8 slices French baguette
4 tablespoons apple butter
4 thin slices of brie cheese
4 thin slices of prosciutto
8 arugula leaves
Assemble the sandwich with on slice of each brie and prosciutto and two arugula leaves spread on slice of bread with apple butter and grill. You could also butter the outsides of the bread and cook in a skillet.
4 bone in center cut pork chops
3 tablespoons oil
1 cup Arborio rice
2 shallots
3 to 4 garlic cloves
4 slices bacon
2 to 4 cups chicken stock
¼ cup parmesan cheese
1 rosemary stalk
2 sprigs of thyme
½ red onion
12 to 15 pearl onions
4 oz. butter
1 cup apple butter
salt and pepper to taste
season and grill pork chop, sauté shallots, garlic, bacon, in pan until bacon is cooked, add rice and coat with grease and cook until it starts to toast. Add thyme and enough chicken stock to cover rice and let simmer until liquid is absorbed while stirring. Repeat until rice is cooked about 20 min. Then add cheese and ¼ to ½ cup apple butter. And season with salt and pepper. Sauté red onion and pearl onions in oil, until then are starting to brown then take off heat and add about a ¼ cup apple butter and 4 oz. unsalted butter and melt then add minced rosemary to taste.
4 tea bags (warm)
½ cup apple butter
follow instructions on tea bags and while tea is hot add apple butter and the cool. Serve over ice. If tea isn’t sweet enough add more apple butter.
1/2 Cup Apple Butter
3 Tbl Dijon Mustard
1 Tbl Soy Sauce
Pinch Pepper
¼ cup Toasted Chopped Pecans
4 Salmon Filets
Preheat oven to 425 degrees. Spray baking dish with cooking spray. Whisk together apple butter, mustard, soy sauce and pepper. Place salmon in baking dish and pour marinade over salmon and sprinkle with pecans. Cover with foil. Place in the oven for 10 minutes. Remove foil and return to the oven and continue baking an additional 10 minutes or until the salmon is just done and flaky.
1 bag peeled baby carrots
2 Tbl extra virgin olive oil
2 Tbl unsalted butter
3-4 garlic cloves, minced
Pinch Salt and Pepper
1-2 Tbl apple butter
2 tsps herbes de provence
¼ cup dry vermouth or sherry
¼-1/2 cup chicken broth
In a medium sauté pan over medium high heat, melt butter in olive oil. Add garlic and cook for one minute or until the garlic is fragrant. Add carrots and season with salt, pepper, herbes de provence and apple butter. Deglaze the pan with vermouth and cook on high until most of the liquid has evaporated. Add chicken broth and bring to a boil. Cover and simmer on low heat, stirring occasionally for approximately 15 minutes or until the carrots are tender and cooked through. Remove the lid and return heat to high. Cook uncovered until all the liquid has evaporated and the carrots begin to caramelize. Season to taste with salt and pepper.
1 Russet Potato, Peeled and Shredded
1 Granny Smith Apple, Peeled, Cored and Shredded
1 Onion, Shredded
2-3 Garlic Cloves, Minced
2-3 Tbl Apple Butter
Pinch Kosher Salt and Freshly Ground Pepper
2 Tsps Herbes de Provence
1/4 Cup AP Flour
Vegetable or Canola Oil for Frying
Combine shredded potato, apple and onion in a towel and squeeze dry. Transfer to a mixing bowl. Add garlic, apple butter, spices and enough flour to hold the pancakes together, but not make them gummy. Form into approx. 2" patties and fry in canola oil until golden brown and cooked through, approx. 5 mins per side. Drain on paper towels and serve hot.
Yields: Approx. 12 Servings
4 eggs
½ cup granulated sugar
Pinch Salt
2 cups all purpose flour
Approx. 2 cups whole milk
Whisk eggs and sugar together. Add salt and flour and whisk until well incorporated. Add milk whisking slowly until the batter resembles the consistency of oil. In a medium sauté pan over med/high heat, drizzle a teaspoon of vegetable or canola oil into the pan and swirl around to coat the bottom of the pan evenly. Pour approximately ¼ cup of batter in the sauté pan, swirling the batter around to coat the pan evenly. Cook on first side approx. 2-3 mins or until golden. Flip the crepe and cook the other side an additional minute or two. For filling, use equal parts granulated sugar and ground almonds and jam or preserves of your choice. Spread evenly over the crepe and roll up to serve.
1 cup apple butter
1/2 granny smith apple, peeled, cored and chopped
Heat apple butter in a small saucepan with the apple chunks and simmer until the apples are just tender and the butter is spreadable.
8 oz Mascarpone Cream
3 Tbl Heavy Cream or Milk
2 Tbl Honey
1 tsp Cinnamon
1 tsp Pure Vanilla Extract
Whisk to combine, adding enough honey to make it sweet.
To serve, fill a crepe with the apple butter filling. Roll up like an enchilada. Cut in half and arrange on plate. Garnish with Mascarpone cream, fresh apple chunks, cinnamon, powdered sugar and a sprig of mint.
