Extra! Extra! Savory Apple Recipes

Extra! Extra! Savory Apple Recipes. As promised in Friday’s In The Kitchen column for the Packet, here are a few extra recipes direct from local chefs.

First of all, mea culpa, I failed to include my very first chef response, from Jonathan White at Bobolink Dairy & Bakehouse, who reported, “When we roast a pig in la caja China, I put five or six whole apples in the cavity, to provide moisture and aroma to the slow roasting.” I can just smell the goodness from here!

From Jen Carson, owner of Lillipies, here is her Apple Vinaigrette that they use on side salads in house. Now I know why I love her dressing so much, with its bright flavor:

LiLLiPiES’ Apple Vinaigrette
(yield: 1 quart)
In a blender, combine:
1 Terhune Orchards’ Stayman Winesap apple, cored and cubed
1/4 yellow onion, peeled and chopped coarsely
1 Tbsp dijon mustard
1/4 cup Bob’s Buzzy Bees honey
1 1/2 cups apple cider vinegar
Blend until smooth. With blender still running, drizzle in 2 cups canola, or other flavorless oil.

And, from The Brothers Moon in Hopewell, here are two recipes:

Bros Moon Chicken, apple, walnut salad

Chicken, Apple, Walnut Salad – TBM (photo above)

Yield: 10 servings

Portion size: 6 oz.

3          lbs.       Chicken Breast – diced large

1          cup      Red onion – small diced

1          cup      Carrot – small diced

1          cup      Celery – small diced

2          cup      Apple – diced medium – Granny Smith

1          cup.     Mayo

1          cup      Toasted walnuts

1 ½ oz.            Red vinegar

1          t.          Salt

1          t.          Pepper

Grill chicken until cooked thoroughly, chill. Cube into bite size pieces. Dice onion, carrot and celery into small dice. Small dice apple, too. Mix all ingredients and chill.


Bros Moon Apple bread pudding

Savory Apple-Sage bread pudding – TBM (photo above)

Recipe yields 24 portions (that’s a lot)

2 pounds toasted bread (cut into 1 inch cubes)

½ cup EVO

8 Tbsp. chopped sage

2 cloves garlic (chopped)

4 Tbsp. chiffonade parsley

1 pound diced apple

CUSTARD:

7 cups of heavy cream

16 eggs

4 tsp. salt

1 tsp. pepper

½ cup Parmigiano

PROCEDURE:

Assemble dry goods in a large metal bowl

Mix together custard in a large metal bowl

Mix the two together, adjust to your taste with salt and pepper

Let the bread pudding sit overnight in the refrigerator

Put into two shallow l pans (should be about 1-1 ½ inch high)

Bake the next day at 325 degrees for 35-40 minutes until set and until golden brown.

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