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ARCHIVE: What’s For Dinner? Mother’s Day Brunch Recipes 2015








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1. Dried Apples:  Core 1 small apple; slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

2. Apple Popcorn Balls:   Make Dried Apples (No. 1); chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan; cool slightly, then form into balls.


3. Apple Granita:  Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes; strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork; top with minced green apple and candied ginger tossed with lemon juice.

4. Boozy Apple Granita:  Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.

5. Apple-Salmon Crostini:  Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.

6. Scary Apple Mouths:  Quarter and core a red apple; brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for “teeth.”

7. Applesauce:  Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.

8. Herbed Applesauce:  Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.

9. Spiced Applesauce:  Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.

10. Apple Butter:  Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon; cook, stirring occasionally, until reduced by half, about 30 minutes.

11. Wine-Poached Apples:

Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples; strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.


12. Apple Fritters: Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden; drain on paper towels and dust with confectioners’ sugar.

13. Apple-Braised Cabbage:   Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.


14. Witch’s Candy Apples:   Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples; dip in the candy coating. Set on oiled parchment paper to harden.


15. Caramel Apples:   Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup; cool slightly. Insert wooden sticks into 4 apples; dip in the caramel. Set on oiled parchment paper to harden.

16. Mulled Cider:   Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.


17. Apple Cake:   Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes; cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt; spread on the cake.


18. Bacon-Apple Dates:   Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.


19. Apple-Onion Bruschetta:   Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.


20. Apple-Pork Burgers:   Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.


21. Sausage-Apple Skewers:   Thread 1-inch chunks of apple, bratwurst and red onion on skewers; brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.


22. Apple Chutney: Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.


23. Apple Sauerkraut: Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.


24. Apple-Sausage Sandwich: Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut.


25. Pork Chop Choucroute: Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23); add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.


26. Big Apple Cocktail: Steep 2 chopped tart apples in 2 cups whiskey overnight; strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.


27. Potato-Apple Pancakes: Peel and shred 1 apple and 1 small russet potato; squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.


28. Apple-Horseradish Sauce: Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.


29. Apple-Brie Polenta:  Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.


30. Apple-Mustard Chicken:  Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts; cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste; bring to a simmer to thicken.


31. Cider Doughnuts:   Simmer 1 cup apple cider until reduced to 1/4 cup; cool. Mix with 1/2 cup grated peeled apple, 2 tablespoons sugar, 1 egg, 1/4 teaspoon each nutmeg and vanilla, and 2 cups dry pancake mix. Roll into 1-inch balls and deep-fry in 375 degrees F oil. Drain on paper towels and roll in cinnamon sugar.


32. Chicken-Apple Crepes:   Prepare Apple-Mustard Chicken (No. 30); dice the chicken. Fill prepared crepes with the chicken and shredded gruyere. Roll up, top with the sauce and bake at 350 degrees F, 12 minutes.


33. Apple Stuffing:   Cook 1/2 cup each chopped onion, celery and apple and 3 tablespoons each chopped almonds and prunes in 1/2 stick butter until soft. Transfer to a large bowl and stir in 1 cup each chicken broth and cream, 12 cups stale bread cubes and 1 teaspoon kosher salt. Transfer to a baking dish, cover and bake at 375 degrees F, 45 minutes. Uncover and bake 15 more minutes.


34. Apple Skillet Pancake:   Whisk 3 eggs until frothy; whisk in 3/4 cup each milk and flour. Peel, core and slice 1 apple; cook in an ovenproof 10-inch skillet with 3 tablespoons butter and 1 tablespoon sugar until just soft. Add the batter and bake at 450 degrees F until puffy and golden, 15 minutes.


35. Apple Pancake:   Topping Cook 2 chopped peeled apples and 1/2 teaspoon cinnamon in 2 tablespoons butter over medium heat, 5 minutes. Add 3/4 cup maple syrup and bring to a simmer.


36. Apple Turnovers:   Make Apple Pancake Topping (No. 35), using only 1/4 cup maple syrup; cook until the liquid is reduced by half. Stir in 1 tablespoon raisins; cool. Cut 1 sheet puff pastry into 4 squares; roll out each into a 6-inch square. Fill with the apple mixture and fold into triangles; crimp to seal. Bake at 425 degrees F until puffed and golden, 20 minutes.


37. Apple-Cheddar Fondue:   Simmer 1/8 cup each apple cider and white wine. Whisk in 3/4 pound shredded extra-sharp cheddar tossed with 2 teaspoons cornstarch. Add 2 tablespoons applejack brandy and season with salt and pepper. Serve with cubed bread and apple slices.


38. Waldorf Salad:   Toss 1/2 cup sliced grapes, 2 each chopped apples and celery stalks, 1/4 cup each mayonnaise, sour cream, walnuts and parsley, and lemon juice, salt and pepper to taste.


39. Cranberry Waldorf:   Make Waldorf Salad (No. 38), replacing the grapes, walnuts and parsley with dried cranberries, hazelnuts and dill.


40. Creamy Apple Slaw:   Mix 2 tablespoons mayonnaise, 1 tablespoon whole-grain mustard and 2 teaspoons apple cider. Toss with 1 cup each grated peeled celery root and apple, and salt, pepper and parsley to taste.


41. Sesame-Apple Slaw:   Whisk 2 tablespoons sesame oil, 1 tablespoon brown sugar, 2 teaspoons each rice vinegar and soy sauce, and 1 teaspoon grated ginger. Add 3 cups each shredded apples and napa cabbage, and salt.


42. Apple Galette:   Toss 3 sliced, peeled and cored baking apples with 2 tablespoons each brown sugar, apricot jam and melted butter. Lay an 11-inch round of pie dough on a baking sheet. Add the filling, leaving a 2-inch border; fold in the edges. Bake at 350 degrees F until golden, 45 minutes to 1 hour.


43. Apple-Fennel Slaw:   Mix 2 tablespoons each mayonnaise, lime juice and chopped cilantro, 1 teaspoon minced chipotle in adobo sauce and a pinch of salt. Thinly shave 1 small quartered fennel bulb, 1 small red apple and 1 small green apple. Toss with the dressing.


44. Apple-Ginger Galette:   Make Apple Galette (No. 42), adding 1 tablespoon finely chopped candied ginger to the filling.


45. Caramel Apple Galette:   Make Apple Galette (No. 42), replacing the apricot jam with jarred dulce de leche.


46. Apple-Cheddar Galette:   Make Apple Galette (No. 42), pressing 2 tablespoons shredded cheddar into the dough before adding the filling. Halfway through baking, sprinkle the crust with 2 more tablespoons cheddar.


47. Baked Apples:   Scoop out the core of 4 apples using a melon baller, leaving the bottoms intact. Mix 3 tablespoons each brown sugar and butter with 1/8 cup fresh breadcrumbs and 1/2 teaspoon cinnamon; stuff into the apples. Put in a baking dish with 1/8 cup apple cider and bake at 375 degrees F, 45 minutes.


48. Nutty Baked Apples:   Make Baked Apples (No. 47), adding 3 tablespoons chopped toasted walnuts or pecans to the filling.


49. Savory Baked Apples:  Make Baked Apples (No. 47), reducing the brown sugar to 1 tablespoon, omitting the cinnamon and adding 1/2 teaspoon salt and 1 teaspoon each chopped thyme, parsley and shallot to the filling.


50. Apple-Sausage Patties:  Combine 2 tablespoons shredded peeled apple and 1/4 pound uncased fresh breakfast sausage; form into 4 small patties. Cook in an oiled skillet over medium-high heat, turning, until cooked through.
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I’ve made this Apple Tart many times

and it is always a winner!







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