Apple Tart Filling

The secret to making this filling look impressive, rather than a brownish-mushy mess like a typical apple pie filling, is to cut the apples into long, thin slices and not too add too much liquid. 

Apple Tart Filling
6 medium cooking apples (I've had success with MacIntosh, Cortland, Paula Red, etc)
1/2 cup packed light brown sugar
1 Tablespoon ground cinnamon
juice of one lemon

Peel the apples, quarter them, and remove the core and seeds. Then slice them thinly. Place in a bowl and toss with the sugar, cinnamon, and lemon juice.
That's it!
The mist time-consuming is just slicing the apples. Thinner apples create more layers, cook more quickly, and looks more impressive. 

Apple Tart

THIS is your new favorite apple pie recipe. Well, technically it is a tart because it only had a bottom crust and no top crust. But you don't need a top crust. It's just extra fuss and we all know the best part of a pie is the filling anyway. This tart recipe is fairly quick and easy, no-fuss, and looks pretty impressive. Oh, and did I mention it tastes really darn good? 

• Apple cinnamon tart
• All butter pastry crust
• Brown bread ice cream
• Spiced whipped cream
• Maple sauce

Caramelized Apple and Red Onion

Caramelized Apple and Red Onion
oil
red onion, thinly sliced
apples, peeled, cored, thinly sliced
salt
pepper
nutmeg

Heat the oil in a shallow pot over medium heat and add the onion. Cook slowly, covered, stirring occasionally until onions are very soft but ensure not to let them brown. Add the apples and cook until softened but not mushy. Add in seasonings.
It seems very simple but is incredibly delicious - it makes a great condiment or side dish or pork, blue cheese toasts, toast, aged cheddar, etc. Add some honey, molasses, brown sugar, or maple syrup to make more of a "jam" or compote, and add extra spices and seasonings as desired. 

Roast Pork Loin Dinner

• Spiced roasted pork loin
• Sour cream and grainy mustard mashed potatoes
• Honey glazed carrots
• Caramelized apples and red onion
• Roasted patty pan squash
• Brown sugar apple cider gastrique

Fruit Compotes

A compote is essentially pieces of fruit in a sugar syrup. Fruit compotes are easy to make with a variety of fruit, a little sugar, and perhaps some spice or other flavoring. The they are cooked low and slow, just until tender and thickened. Here are some ideas below. 

Rhubarb Apple Compote
fresh rhubarb stocks, cut into small pieces
cooking apples, peeled, cored, and chopped
brown sugar
almond extract

Strawberry Lime Compote
fresh strawberries, sliced
cooked in a little sugar and water
lime curd
fold together

Strawberry Honey Compote
fresh strawberries, quartered
place in a pot with some honey

Blueberry Rhubarb Cardamom Compote
fresh or frozen blueberries
rhubarb, cut into small pieces
ground cardamom

Caramel Apple Oat Frangipane Tart

Caramel Apple Oat Frangipane Tart
one freshly baked nine inch pie crust
one can or jar dulce de leche
6 medium cooking apples, peeled and cut into eighths
2 Tablespoons brown sugar
1 Tablespoon water
2 teaspoons ground cinnamon
one recipe oatmeal frangipane (see tomorrow's post)

Preheat oven to 320◦F.
Spread the dulce de leche over the crust bottom.
Place the apples, sugar, water and cinnamon in a wide pot. Bring to a simmer and cook until apples are just beginning to soften. They will continue to cook in the oven. Drain well.

Arrange the apples over the dulce de leche.
Spread with oatmeal frangipane.

Bake for about 40 minutes until frangipane is golden and set and a toothpick inserted in the frangipane comes out clean.

Serve hot, warm, cooled, or even cold. If reheated, the oven is much better used than the microwave.

Apple Crumble Muffins

Apple Crumble Muffins
2 1/4 cups whole wheat flour
1/2 cup brown sugar
1 Tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups non-dairy milk
3 Tablespoons oil
2 teaspoons vanilla extract
2-3 apples, finely chopped, peeled or not
leftover apple crumble topping, as desired

Preheat oven to 400°F; grease muffin tins.
Mix dry ingredients in a large bowl.
Mix wet ingredients in a separate vessel.
Add wet to dry and mix well. Batter will be lumpy.
Mix in chopped apple.
Pour into muffin tins and top with crumble.
Bake at 400°F for 20 minutes.

Pork Belly & Mash

This was one of the action stations placed on the gold course event. It is easy to do to order and do in large quantities.

1. Brined, smoked, confit, seared pork belly
2. Creamy, buttery, mashed potatoes
3. Sweet apple cider gastrique

A piece of pork belly is brined overnight, double-smoked at a cool temperature for a long period of time, slowly cooked confit in fat, then seared until crispy. It is placed on a pile of creamy, smooth mashed potatoes and drizzle with an apple reduction sauce. 

Sweet Apple Chutney

Sweet Apple Chutney
2 liters red onion, diced
1.5 liters apple cider vinegar
1/2 liter raspberry vinegar
1/2 liter apple juice
1/2 liter molasses
1 liter maple syrup
1/2 liter packed brown sugar
4 star anise
6 whole allspice berries
1 Tablespoon whole cloves
2 cinnamon sticks
3 liters green apples, diced

Place all ingredients except the apples in a large pot and bring to a boil. Simmer strongly for a few hours until onions are tender and liquid is reduced and thickened. Stir in the apples then remove from heat. Cool and serve!

Smoked Pork Crustini

Homemade rye bread
Toasted into crustinis
House brined, smoked, and sliced pork tenderloin
Sweet apple chutney
Flower garnishes

One great, well-balance canape!

Fall Pot Pie

Flaky puff pastry dough + sweet squash lentil apple filling + sliced apples seasoned with cinnamon and salt, arranged in a bowl and baked until crust is golden, apples are soft, and filling is hot and bubbly. This is a super delicious dish that is sweet enough to be served for a healthier dessert but also great for lunch as well. These pies can be made as big or as small as you wish. Nuts or other fruits can easily be added.

Apple Almond Dressing

Apple Almond Dressing
apple cider vinegar
low-acid apple juice
almond milk
almond butter
Dijon mustard
balsamic vinegar
garlic powder
paprika
Italian seasoning
ground black pepper
Optional: salt and/or sweetener

Simply whisk all ingredients together until smooth. Amounts completely depend on your own individual tastes and how much dressing you need to make. It will keep for at least a week in the fridge. The apple cider vinegar or apple juice make up the majority of the dressing (depending on whether you would like it to be more sweet or more acidic). The seasonings are to taste. The almond milk adds a bit of creaminess and helps to cut some of the acidity. The almond butter adds some texture, flavor, and protein.

Apple Mixed Bean Dip

Beans and apples. Apples and beans. Not really a typical combination, but one that certainly works with this dip. Reminiscent of hummus, this dip can be made as thick or as thin as you wish by adjusting the amount of apple cider vinegar and applesauce, both of which provide a subtle apple flavor. The vinegar adds a nice hit of acidity, and the applesauce provides some sweetness. 

Apple Mixed Bean Dip
one can (540mL) mixed beans (includes red kidney beans, white kidney beans, chickpeas, black-eyed peas, romano beans, baby lima beans)
2-3 cloves garlic
2-3 Tablespoons apple cider vinegar
1/2 cup unsweetened applesauce
salt and ground black pepper, to taste

Purée all ingredients in a food processor until smooth and well blended. Use as a dip for veggies or crackers, or as a spread like hummus.

Apple Pudding

Apple Pudding
1 can (389mL) apple pie filling
2 cups all-purpose (plain) flour
1 cup granulated (white) sugar
1/2 cup butter or hard margarine, softened
1 cup cream
4 teaspoons baking powder
1/4 teaspon salt
ground cinnamon
brown sugar

Preheat oven to 325◦F. 
Spread the apple pie filling evenly over the bottom of the pan.
In a large bowl, beat together the next six ingredients well. Spread over apples.
Sprinkle with cinnamon, then brown sugar. Bake for about 30-40 minutes until a toothpick inserted in the center comes out clean.

I have been making quite a few pudding recipes lately. Now pudding can refer to several different types of desserts, usually (1) A creamy, custard-like dessert usually made of milk cooked on the stove with flavorings and usually cornstarch or eggs for thickening, same consistency of yogurt and eaten with a spoon (chocolate pudding, butterscotch pudding, etc.); (2) A baked, or traditionally steamed, dense, cake-like dessert usually served with a hard or soft sauce (plum pudding with rum sauce, sticky toffee pudding with caramel sauce, etc.); (3) A baked cake-like dessert with a thick, syrupy bottom layer creating it's own sauce for the cake, and creating a pudding-like middle texture (hot fudge pudding cake, butterscotch-sauced pudding, etc.).
Lately I have been tending to make more of the third type, and here is another variation - this one using apples for extra flavor and texture and not simply a sauce alone.

Apple Pie Overnight Oatmeal

Apple Pie Overnight Oatmeal

½ cup old-fashioned oats

1 Tablespoon whole grain hot cereal mix (see {Hot Cereal Mix} )

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

2 Tablespoons chopped walnuts

1 small apple, diced
3/4 cup milk

Combine all ingredients in a jar, bowl, or large mug. Mix well, cover, and refrigerate overnight to thicken. Enjoy cold or microwave until warm.

When will I stop posting overnight oatmeal recipes? I suppose not until I run out of ideas and different flavor options, which isn’t likely to be anytime soon. I love overnight oatmeal recipes for the convenience, portability, speed, taste, and nutrition they provide. It’s one complete breakfast in a bowl, already ready to eat in the refrigerator when you awake. 

Apple Pie Pancake

Well, this isn't exactly apple pie in breakfast form (who says apple pie isn't breakfast already anyway), but it is a healthy, all-inclusive breakfast that is quick to make, hot, and delicious; and does have the apple, cinnamon, and nut flavors. Just not the buttery crust and whipped cream topping. 

Apple Pie Pancake
1/3 cup whole wheat flour
2 Tablespoons hot cereal mix (or oats, or flax, or a mix)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 small finely chopped apple, peeled or not, whatever kind
1/3 - 1/2 cup milk of choice, depending on desired thickness of pancakes
optional: pinch of salt, splash of vanilla extract, sugar, honey, or other sweetener

Heat a little oil in a small frying pan over medium heat. 
In a small bowl, stir together the dry ingredients. Fold in the apple. Stir in the milk. Pour batter into prepared pan - I like to make one large, thick fluffy pancake that could serve two, but you can make miniature pancakes too.
Cook for a few minutes per side until golden.
I topped my pancake with some almond hazelnut butter, chopped walnuts, and additional chopped apple. 

Apple Muffin In A Cup

As I have said so many times before, breakfast is my favorite meal of the day. It is also the meal I often take the most time to make and like to experiment with the most. Many people will say they don’t have enough time in the morning to do this, but I feel most refreshed in the morning and like to start my day with a healthy and energizing breakfast. This is a variation on the Muffin In A Cup recipe (found here {Muffin In A Cup}). I have featured before. I often change up the mix of grains I use in the muffin, but this time I changed a few more things.

•          Use apple pie spice in place of cinnamon in the muffin.
•          Use 2 Tablespoons of applesauce in place of the coconut oil.
•          Slice the warm muffin in half and spread with your favorite nut butter.
•          Place sliced apple on top.
•          Sprinkle with a little more cinnamon.
• Enjoy sitting down or on the run, hot or cold. 

Apple Oatmeal Parfait

Apple Oatmeal Parfait
1/2 cup hot whole grain cereal (see NOTE)
2 Tablespoons Greek yogurt (I used plain)
1 large apple, chopped 
2 Tablespoons hazelnuts
honey or maple syrup, to taste
ground cinnamon, to taste

NOTE: For this recipe, you will need about 1/2 cup of prepared hot cereal. I use my favorite hot cereal mix, see {Hot Cereal Mix}. You will need 1/4 cup dry mix and 1/2 cup water, then cook according to recipe directions. Alternatively, you can simply use 1/4 cup rolled oats and 1/2 cup water or milk and cook them.

Prepare the cereal as required. The cereal can be used hot or cold. If you desire a cold parfait to transport, I recommend either allowing the cereal to cool, or making it up the night before and putting it in the fridge - even less prep work in the morning. Some people do not like the combination of the cereal and yogurt - as the cereal heats up the yogurt and the yogurt cools down the cereal. I happen to like this mixture of flavors, textures, and temperatures, but do as you wish.

I just kept this in a bowl and didn't layer it in a glass or parfait dish, but do this if you wish, or wish to transport it. Simply layer all ingredients as desired!

Triple Apple Muffins

Apple juice, applesauce, and fresh apple combine to make these muffins that are chock-full of apple flavor and are quite moist. For more of an apple hit, dried apple could be used in place of dried apricot, but I like the added texture and burst of color of the apricot. The amount of added sweetener varies depending upon how sweet you like your muffins to be and what type of sweetener you use - brown sugar, honey, maple syrup, etc. 

Triple Apple Muffins
2  cups whole wheat flour
1/4 cup rolled oats
2 Tablespoons oat bran
2 Tablespoons ground flaxseed
4 teaspoons baking powder 
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 - 1/2 cup sweetener of choice
1/2 cup unsweetened applesauce
1 cup apple juice
1 large egg, lightly beaten
1 eating apple, diced (peeled or not)
1/2 cup chopped dried apricots

Preheat oven to 400◦F. Grease or line muffin cups with paper liners. 
In a large bowl, stir together the first seven dry ingredients, plus the sweetener unless it is liquid. Combine the liquid ingredients and add. Stir in the apple and apricot. Divide batter evenly among prepared muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. 

Kreibel Cake

This German apple cake/torte/squares/bars recipe is absolutely delicious - no matter what you call it! It's surprisingly quick and easy too once you get the apples prepared. I used MacIntosh apples, but I am sure most apples would work fine. This recipe was originally given in metric units and masses, but by making it, I converted measurements to Imperial for ease.

Kreibel Cake
1/2 Tablespoon butter
6 small cooking apples, peeled and sliced
2/3 cup granulated (white) sugar
1 teaspoon ground cinnamon
1 3/4 cups all-purpose (plain) flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
1 large egg, beaten
2 Tablespoons brown sugar

Preheat oven to 325◦F. Grease an 8x8 inch square pan.
In a large frying pan, cook the 1/2 Tablespoon butter and apples, and sprinkle with a third of the sugar and the cinnamon. Cook over low heat for about ten minutes, until slightly softened.
In a large bowl, stir together the flour, baking powder, and salt. Cut in the butter until crumbly, then stir in the egg. Press 2/3 of this mixture into the prepared pan. Place the apples over top, leaving a small border around all edges. Crumble remaining mixture over top.
Bake for 40 minutes until topping is browned. Serve warm or cold.