This is a recipe from Mexico!
1/2 cup bleu cheese crumbles
1/3 cup cream cheese, softened
2 tablespoons apple cider (or you can use apple brandy, apple liqueur, or sweet wine)
16 walnut halves
4 slices of thin rye or barley bread
Mint leaves for garnish (optional)
1 large apple, favorite variety, quartered and cored then cut into thin slices
Dried cranberries or blueberries
Servings: Makes about 2 cups
3 medium Red Delicious apples, cored and chopped
2 (4-ounce) cans diced Green Chiles
1/2 cup raisins
1/2 cup thinly sliced green onions
1/3 cup cider vinegar
3 tablespoons brown sugar
1/4 teaspoon ground cumin (optional)
1. Combine apples, chiles, raisins, onions, vinegar, sugar and cumin in medium bowl. Cover and chill at least 1 hour. Serve with grilled chicken or pork.
Pickled Red Delicious apples are the perfect foil to a smooth and creamy cheese plate or as a topper to a bright spinach salad with walnuts and caramelized pecans. These fresh pickles keep in the fridge up to three days.
1 cup water
1/2 cup good quality cider vinegar
1/2 cup granulated sugar
2 slices (1-inch x 2-inch/2.5 cm x 5 cm) gingerroot
1/2 tsp coarse salt
1 tsp pickling spice
2 Washington Red Delicious apples
1. In saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add gingerroot, salt and pickling spice.
2. Quarter apples lengthwise and remove cores. Quarter each piece and arrange in a clean 1 L (4 cup) lidded glass jar. Pour hot pickling liquid over apples. Use a piece of wax paper folded up in the top of the jar to keep the apples submerged in the pickling liquid. Let cool completely at room temperature. Cover and refrigerate for at least one hour and up to 3 days.
These bright and saucy poached apples make a wonderful accompaniment to roast turkey or Cornish Hens.
1/3 cup canned or homemade whole cranberry sauce
1/4 teaspoon grated orange zest
1/8 teaspoon nutmeg
3/4 cup water
1/2 cup orange juice
1/3 cup sugar
2 Golden Delicious apples
1. In small bowl, combine cranberry sauce, orange peel, and nutmeg; set aside. In medium saucepot, combine water, orange juice, and sugar; heat to simmer.
2. Peel apples and cut in half lengthwise; remove core and slightly hollow out middle of each half to make a small depression. Place apple halves in simmering water mixture, cover and cook until just tender-15 to 20 minutes. Drain and fill centers with reserved cranberry mixture.
You can customize your homemade applesauce by adding a choice of flavoring, such as vanilla, lemon, or spice.
Servings: 4 cups
8 apples, peeled, cored, and cut into chunks
1/3 cup water
1/4 cup sugar
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1. In 2-quart microwave-safe dish, combine apples and water. Cover with lid or vented plastic wrap; microwave on high (100 percent) 12 to 14 minutes or until apples are tender. (If microwave does not have carousel, rotate dish every 4 minutes.) Stir sugar and choice of flavoring.
2. Microwave on high 3 minutes or until sugar dissolves. Stir and set aside to cool before serving. If finer texture is desired, mash or puree apple mixture and put through strainer.
This sweet and sour condiment is good to have on hand for grilled meats, chicken and sandwiches. Raisins may be substituted if dried cherries are unavailable.
Servings: Makes 2 cups
3 tablespoons vegetable oil
1 1/2 cups chopped red onion
1 tablespoon finely chopped fresh gingerroot
1/4 teaspoon crushed red pepper
1/3 cup dried cherries
1 tablespoon dark brown sugar
1/4 teaspoon salt
1 cup water
1 Washington Granny Smith apple, cored and finely chopped
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon balsamic vinegar
1. In large skillet, heat oil over medium heat. Add red onion, gingerroot, and hot pepper flakes; saute, stirring, 5 minutes. Add dried cherries, brown sugar, and salt. Stir in 1 cup water, cover, and cook over medium heat 5 minutes.
2. Add apple to onion mixture, cover and cook 6 to 8 minutes or until apple is just tender. Stir cornstarch mixture into apple-onion mixture and cook over high heat, stirring, until mixture is thickened and appears glazed-about 1 minute. Remove from heat, stir in vinegar, and cool before serving or storing. Chutney can be refrigerated for 1 week or frozen for 1 month.
Servings: Makes 5 pints
4 pounds Granny Smith apples, peeled, cored and quartered
1 cup water
1 cup apple cider
Brown sugar as needed
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 2 lemons
1. Cook the apples in the liquid until soft. Pass through a food mill. Add 1/2 cup brown sugar for each cup of puree. Add the spices, rind and lemon juice and cook over very low heat until thick and dark brown. This may take 3 to 4 hours.
2. If not to be used within a week or two, pour into hot sterilized jars and seal tightly.
This is a recipe from Mexico.
For the Chips:
1 cup sugar
1 cup water
2 Granny Smith apples, cored and sliced in 1/8″ rings
For the Dip:
1/4 cup crumbled bleu cheese
1/4 cup cream cheese, softened
1/4 cup heavy cream
1/4 cup diced celery
1/4 cup diced Red Delicious apples, or your favorite Washington variety
1. For the chips:
Preheat oven to 170 degrees. Heat sugar and water in saucepan over medium heat until sugar is dissolved and it boils. Remove from heat and place apple rings in liquid for 20 seconds. Remove slices and arrange on lightly greased baking sheet. Cook for 2 hours, or until chips are crispy. Cool. Extra chips can be stored in an airtight container.
2. For the dip:
Combine bleu cheese, cream cheese and cream in mixing bowl. Beat with electric mixer or by hand until smooth. Stir in celery and apples with spatula.
Serve with apple chips.
try this no-sugar, fat-free natural fruit puree on toast, muffins, waffles, and sandwiches.
3 Fuji apples, peeled, cored, and coarsely chopped
1/2 cup dried cherries
1/2 cup fruit juice or water
1 cinnamon stick
1/2 teaspoon finely grated lemon zest
1. In medium saucepan, combine apples, cherries, fruit juice, and cinnamon stick. Cover and bring to simmer over medium heat; cook 15 minutes, stirring frequently. Uncover and reduce heat to low; cook 15 to 20 minutes longer or until apples are very soft but retain their shape.
2. Remove cinnamon stick. Add lemon zest to apple mixture. In blender or food processor, puree apple mixture until chunky spread forms. Cool completely. Chill before serving. Store in refrigerator.
An ideal mixture for a cocktail spread; surround it with crackers and sliced apples.
Servings: Makes 1 1/2 cups
1 tablespoon caraway seeds
1 package (3-ounce) cream cheese, softened
1/2 cup butter or margarine, softened
1/2 cup cottage cheese
1/4 cup finely chopped green onion
1 small garlic clove, chopped
1/2 teaspoon hot red pepper sauce
1. In blender or food processor, chop caraway seeds. Add remaining ingredients and blend until smooth. Chill several hours or overnight.