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:
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.
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.
NJ SPICE 