Archive for the ‘Apples’ Category

Honey Crisp Apple Salad with Walnuts and Sweet Spiced Basil + Cider Vinaigrette


Honey Crisp Apple Salad with Walnuts and Sweet Spiced Basil + Cider Vinaigrette


 

2 head, butter crunch lettuce

4 cups wild arugula

1/2 cup toasted walnuts

2 Honey Crisp apples, sliced into thin matchsticks

1/4 cup basil, thinly sliced

 

¼ cup plus 2 tablespoons apple cider vinegar

2 ½ tablespoons honey

1/4 teaspoon cinnamon

¼ teaspoon black pepper

¼ teaspoon plus a pinch salt

Pinch cumin

Pinch curry powder

½ cup plus 2 tablespoons canola oil

 

Add all ingredients into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended.

 

In a large bowl, add the lettuce, arugula, basil, walnuts and matchstick-sliced apples, and drizzle lightly with some of the Spiced Cider Vinaigrette.

 

****This makes about 1 cup, so you may have additional dressing left over which you can store in the fridge***

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Apple Cider Sangria OR Warm Mulled Apple Cider Spiced Wine

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3 cinnamon sticks (plus more for garnish)

2 honey crisp apples, chopped

1 orange, thinly sliced

1 (750 ml) bottle red wine (I suggest a light-bodied Spanish variety)

2 cups Crampton’s Apple Cider or store-bought

1/2 cup brandy

1/4 cup orange juice (or juice from 2 medium oranges)

Juice from 1 lemon

Club soda, to taste

Place the cinnamon sticks, apples, and orange slices in a large pitcher. Add wine, apple cider, brandy, orange juice, and lemon juice. Allow to sit in the refrigerator for 6 – 24 hours. (Not: if you’d like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave, or even a small bit of stevia)

Fill a glass with ice, pour in the sangria with fruit and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!). Garnish with a cinnamon stick, if desired. Cheers!

Sangria is the perfect make-ahead cocktail since it must sit for at least 6 hours. You can also make it one day in advance.

*****NOTE: You can make this into a delicious mulled wine as well. Follow the directions below (omit the chopped apple and club soda):

Add wine, cider, ¼ cup honey, orange, orange juice, and lemon juice to a 3-quart or larger slow cooker. Stir to combine. Add the 5 whole cloves, 4 green cardamom, pods, 2 cinnamon sticks, 1 tsp vanilla extract (or half a vanilla bean) and 1 star anise. Cook on low until warm, 30 minutes to one hour, depending on your slow cooker. Stir in the brandy.

Ladle into mugs and serve with an orange slice and cinnamon sticks, if desired. To keep the wine warm, leave the slow cooker on the “keep warm” setting. If your slow cooker does not have a warm setting, alternate between “low” and off.

Hot Buttered Rum Apple Cider

12 tbsp unsalted butter, softened
1 tsp vanilla paste or extract
1 tsp ground cinnamon
1/2 ginger
1/4 tsp nutmeg
1 1/2 liters Crampton’s Apple Cider
1 1/2 cups golden rum
Whipped cream for serving, optional
Bring the applce cider to a simmer in a saucepot over medium low heat. Remove from the heat, and whisk in butter, vanilla, cinnamon, ginger, and nutmeg. Stir in rum.  (OR you can portion the rum into each cup and pour over warm apple cider) Serve with whipped cream if desired!
Serves 8-10 people.

Spiced Apple & Pumpkin Crumble

This is a great “make ahead” desert for Thanksgiving or Christmas; in fact it tastes even better the next day! To reheat, just simply pop into a warm oven and heat to the middle! YUMM!!!
Crunchy Oat Topping
2.5 cups oats
1.5 cups brown sugar
1 cup flour
1 cup melted butter
Pinch of salt
Spiced Apple and Pumpkin Filling
8 cups apple, peeled and sliced thin (about 10 fist-sized apples)
4 cups pumpkin, peeled and sliced thin
3/4-1 cup white sugar
Juice of 1 lemon
1 tbsp cinnamon or pumpkin pie spice
2 oz dark rum
1 tsp vanilla
Combine topping and set aside. Combine apples, pumpkin, lemon juice, cinnamon, rum, and vanilla and pour into a baking dish. Top with crumble topping. Bake at 350 for 45-60 minutes, or until the apples and pumpkin are soft and the crumble is crisp. Serve warm with vanilla ice cream, caramel sauce, or yogurt.