Tag Archives: Apple

Crisp Apples with Honeyed Greek Yogurt

Crisp Apples with Honeyed Greek Yogurt
It's fall, and that means apple season is just around the corner? Liven up your apple snack routine with a delicious and healthy dip from our founder, Mary Moore. Mary will be dmeonstrating this recipe along with others at Taste of Atlanta this weekend! Catch her demo in the Carnival Kid's Corner at 1:30 PM and then sign up for her fried chicken workshop at 3:00 PM in The Kitchen Workshop sponsored by The Cook's Warehouse.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 4 apples (any type, according to your taste and what is available at market)
  2. Juice of 2 lemons
  3. Pinch of salt
  4. Honeyed Greek Yogurt
Honeyed Greek Yogurt
  1. 2 cups Greek Yogurt, Plain
  2. ¼ cup Honey
  3. 1 Orange zested
Instructions
  1. Slice the apples into medium wedges and avoiding the core, leaving the skin on, using a sharp paring knife or an apple slicer.
  2. Add the apple wedges, lemon juice and pinch of salt to a bowl and toss to coat. The lemon juice will brighten the flavor and keep the apples from turning brown, and the salt will intensify the flavor effect of the lemons.
  3. Arrange apples in a shingle pattern on a platter and serve with Hummus and Honeyed Greek Yogurt as an appetizer, or pack single portions of apples, hummus and yogurt as a side dish with lunch or a snack at school.
Honeyed Greek Yogurt
  1. Mix yogurt, honey and orange zest until well blended.
Notes
  1. Garnish with fresh mint if desired.
Cooks Recipes http://recipe.cookswarehouse.com/

Butternut Squash – Apple Puree

Butternut Squash Apple Puree
Yields 4
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Prep Time
1 hr
Cook Time
2 hr
Total Time
3 hr
Prep Time
1 hr
Cook Time
2 hr
Total Time
3 hr
Ingredients
  1. • 3 1/2 pounds (1 large) butternut squash, cut lengthwise in half
  2. • Coarse salt
  3. • Whole nutmeg
  4. • 1 allspice berry
  5. • 1 clove
  6. • 2 tablespoons unsalted butter
  7. • 5 medium granny smith apples (about 5 ounces each)
  8. • 2 tablespoons chopped shallots
  9. • 1 teaspoon granulated sugar
  10. • 2 tablespoons pure maple syrup
  11. • 1/2 teaspoon apple cider vinegar
  12. • Coarse salt
  13. • Freshly ground black pepper
Instructions
  1. Preheat the oven to 350°F.
  2. Scrape away and discard the seeds and membranes from the squash. Score the neck in a crosshatch, at 1/2-inch intervals, about 1/2 inch deep.
  3. Line a baking sheet with a piece of aluminum foil large enough to form a packet around the squash. Lay the squash on the foil, flesh side up, and sprinkle with the salt. Grate the spices over the top, using about 1/4 of the nutmeg, the whole allspice berry and the whole clove. Cut 1 tablespoon of the butter into small pieces and divide over the neck of each squash half.
  4. Bring up the two long sides of the foil and crimp to close the top. Leave the short sides open for steam to escape as the squash bakes. Place in the oven to roast until completely tender, about 2 hours.
  5. Meanwhile, for the apple puree: Peel the apples, cut in half lengthwise, and remove the stem and cores. Cut the apples into 3/4-inch pieces and place in a saucepan with the shallots, the remaining 1 tablespoon of butter, a pinch of salt, and the sugar. Cut a parchment lid (a round of parchment paper with a half inch circle cut from the center) and place over the apples.
  6. Cook over low to medium low heat and for about 60 minutes, stirring from time to time and lowering the heat as necessary to avoid scorching the apples. The apples should be completely softened.
  7. Set up a food mill with the fine disc and place over a medium saucepan. Scoop the squash (discarding the skin) and apples into the food mill and puree. Place the pan over medium heat and stir in the maple syrup, cider vinegar, and a grating of nutmeg. Season with salt and pepper to taste.
Adapted from All-Clad
Adapted from All-Clad
Cooks Recipes http://recipe.cookswarehouse.com/

Butternut Squash, Leek and Apple Gratin

Butternut Squash, Leek & Apple Gratin
Serves 8
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Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Prep Time
50 min
Cook Time
50 min
Total Time
1 hr 40 min
Ingredients
  1. 1 large butternut squash, peeled, seeded, sliced thinly on a mandolin (or by hand)
  2. 4 large leeks, whites only, cut in half lengthwise, slice into ¼” half-moons, rinse well
  3. 4 gala or granny smith apples, peeled, cored, and sliced thinly on a mandolin (or by hand)
  4. 8 – 10 fresh sage leaves, washed, dried thoroughly and sliced thinly
  5. 1 Tbsp butter
  6. ¼ - 1/3 cup sherry
  7. Salt and pepper to taste
  8. 1 cup gruyere cheese, grated
  9. 1 cup heavy cream
  10. More butter for preparing the baking dish
Instructions
  1. Sauté the sliced leeks in butter with salt and pepper until tender. Add sherry and sliced sage leaves, cook until thickened.
  2. Prepare a 9x13ish baking dish with butter and preheat your oven to 400*F.
  3. Layer butternut squash on top of butter in dish, sprinkle a little salt and freshly ground pepper on each layer.
  4. Layer the sautéed leeks on top.
  5. Layer ½ cup gruyere cheese on top.
  6. Pour the heavy cream over the entire dish.
  7. Layer the apple slices on top.
  8. Cover with foil and bake 40 – 50 minutes.
  9. Remove from oven, top with remaining cheese, return to oven uncovered and brown an additional 10 – 15 minutes.
  10. Allow to cool slightly, serve.
Cooks Recipes http://recipe.cookswarehouse.com/