Appleciderglazedsquash Recipes

Steps:

• Heat oven to 400. If using smaller squash (acorn, buttercup, carnival, or sweet dumpling), cut into quarters. If using larger squash, cut into 4x5-inch wedges. Scoop out seeds. With paring knife, score flesh 1/4-inch deep in crisscross pattern.
• Place squash, skin-side down, in 13x9-inch baking dish; sprinkle with 1/2 teaspoon of the salt and pepper. Pour water into baking dish. Cover with foil; bake 45 minutes or until tender.
• Meanwhile, bring cider to a boil in small skillet over medium heat. Cook 15-25 minutes or until syrupy and reduced to 1/4 cup, adjusting heat as necessary. (Monitor carefully, especially towards the end, to prevent scorching). Remove from heat. Stir in butter, cinnamon and remaining 1/4 teaspoon salt.
• Blot any liquid in cavities of squash with paper towel. Brush squash with about half of the reduced cider mixture. Bake, uncovered, 5-10 minutes or until glaze is set. Brush with remaining reduced cider mixture. Slice in half lengthwise. Serve in shells. Or, if desired, scoop out flesh; place in medium bowl. Mash with potato masher.

Steps:

• Toss 1 large acorn squash (cut into wedges) in a baking dish with 3 tablespoons each melted butter and balsamic vinegar, 2 sliced shallots, 6 chopped sage leaves, 1 tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.
• Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
• Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
• Stir confectioners' sugar and 3/4 cup apple cider together in a small bowl to make the glaze.
• Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.

Steps:

• Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
• Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
• Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.

Steps:

• Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
• In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
• Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
• Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.

Steps:

• Place ham on a rack in a shallow roasting pan.
• Score the surface of the ham, making diamond shapes 1/2 inch deep.
• Cover and bake at 325 for 2 hours.
• Meanwhile, in a saucepan, combine the cider, honey, vinegar, and mustard and bring to a boil.
• Reduce heat, simmer uncovered for 15 minutes, stirring frequently.
• Stir in the butter, chili powder, and apple pie spice.
• Set aside 1 cup for serving.
• Cook the remaining sauce until thickened and spoon over ham.
• Bake, uncovered 30 to 35 minutes longer or until a meat thermometer reads 140.
• Warm reserved sauce and serve with ham.

Steps:

• Peel squash and seed it. Cut squash into cubes 1 inch wide by 1/2 inch thick.
• Melt butter in a 12 inch skillet over medium to medium low heat.
• Add sage and rosemary and cook, stirring until the butter just begins to turn golden brown. Do not brown the herbs. Stir in the cinnamon and nutmeg.
• Add the squash to the skillet, then the juice, water, vinegar and a pinch of salt.
• Bring the mixture to a boil, increasing the heat if need be. Reduce heat and keep it at a simmer.
• Stir occasionally until the juice has boiled down to a glaze and the squash is as tender as you want it. Time varies with type of squash. It takes about 45 minutes to 1 hour.
• Taste and season with salt and pepper. My dd really liked this with some maple syrup on top. As long as she is eating veggies- right? :).
• Serve.

Steps:

• Preheat oven to 450°. Place the squash and onion in a greased 13x9-in. baking dish. Combine cider, oil, brown sugar, salt, pepper and nutmeg; pour over squash mixture. , Cover and bake 35 minutes or until tender, stirring every 10 minutes.

Steps:

• Filling: Using a paring knife, scrape out the vanilla seeds. Place half of the pod, half of the seeds, and 2 tablespoons butter in a 12-inch skillet; set over medium-high heat. Cook until butter is bubbling. Add half of the apples; toss to coat. Add 1/4 teaspoon cinnamon and 2 tablespoons sugar; saute, stirring occasionally, until apples begin to soften, about 5 minutes. Add 2 tablespoons vinegar and 1/2 cup cider; increase heat to high. Cook until liquid has been absorbed and apples start to brown, about 8 minutes. Remove from heat. Remove and discard pod. Transfer apples to a baking sheet. Wash skillet, and repeat with the remaining ingredients.
• Dough: Place yeast in the bowl of an electric mixer. Heat milk in a pan over medium heat until warm to the touch. Pour milk over yeast; sprinkle 2 cups pastry flour on top. Set aside until flour begins to crack, 15 to 20 minutes.
• Place the egg yolks and sugar in a medium bowl; whisk to combine. Add the cider, butter, salt, cinnamon, vanilla extract, the remaining 1/4 cup pastry flour, and 1 cup bread flour; whisk to combine.
• Add flour mixture to the yeast mixture. Using the dough-hook attachment, mix on low speed 30 seconds. (The dough should look very soft but still have structure; if it appears liquidy, add remaining 2 tablespoons bread flour.) Increase speed to medium and mix dough 3 to 4 minutes.
• Lightly oil a large bowl. Sift an even layer of pastry flour onto a clean work surface, and lightly flour your hands. Turn out dough, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
• Lightly dust a baking pan with flour, and line a second one with paper towels. Set both pans aside.
• Turn out dough onto a lightly floured work surface. Using your hands, stretch the dough into a 10-by-15-inch rectangle, about 1/2 inch thick. Spread half of the reserved apple mixture over dough, and fold dough, like a letter, into thirds. Pat down with your hand, forming another 10-by-15-inch rectangle. Spread the remaining apples over the dough, and fold into thirds again; the apples will be evenly distributed throughout the dough. Gather the dough into a ball, and return dough to oiled bowl. Re-cover, and set aside in a warm place until doubled in size again, about 30 minutes.
• Turn out dough onto a lightly floured work surface; pat into a 10-by-15-inch rectangle, about 1 inch thick. Using a 2 1/2-inch round cutter, cut out fritters as close together as possible, dipping cutter in flour before each cut. Transfer fritters to floured baking pan. Set aside to rest 10 minutes, but not longer.
• While dough rests, heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375°F.
• Flour your hands. Lift a fritter, pulling the ends to make a 4-inch oval; carefully drop into oil. Repeat with two more pieces of dough. Cook until fritters begin to brown, about 2 minutes. Using a slotted spoon, turn fritters over; cook until evenly browned, 2 minutes more. Transfer fritters to lined pan. Repeat with remaining dough.
• Coat fritters with white glaze. Transfer to a wire rack, and let glaze set. Serve warm or at room temperature.

Steps:

• Preheat oven to 325° Arrange squash in a 15x10x1-in. baking pan. Pour cider over squash. Combine the brown sugar, salt, cinnamon and mace; sprinkle over squash. Cover with foil. Bake until squash is tender, 40-45 minutes.

Steps:

• For the butternut squash fritters: Place the squash, apple, ginger, egg, breadcrumbs, sage, rosemary, salt and pepper into a large bowl and stir together to combine.
• Heat a large nonstick skillet over medium-high heat and coat the bottom with about 1/4 inch of oil. When the oil shimmers, scoop heaping tablespoons of the squash mixture and drop gently into the oil, pressing with the back of the spoon to slightly flatten. Fry in batches until brown and crisp, about 3 to 4 minutes per side. Drain on a plate lined with lightly crumpled paper towels. Sprinkle lightly with more salt before serving. Makes about 2 dozen fritters.
• For the apple cider-glazed chicken thighs: Heat the oil in a large skillet over medium-high heat. Season the chicken thighs on each side with 1 teaspoon salt and 1 teaspoon pepper, then cook in batches on each side until golden brown, about 5 minutes per side. Remove and set aside.
• Lower the heat to medium and add the onions and 2 sprigs of thyme to the pan. Season with salt, add a little water, and scrape up the browned bits from the bottom of the skillet until the onions are golden and softened, about 5 minutes. Stir in the apple cider, vinegar and the reserved liquid from squeezing out the squash and apple. Simmer until reduced, 5 minutes.
• Remove the thyme leaves from the remaining 2 sprigs of thyme, then finely chop the thyme, parsley, and tarragon. Set aside.
• Whisk the butter into the reduced sauce, then add the chicken thighs back to the pan to warm through for 2 or 3 minutes, coating with the glaze and sprinkling with the fresh herbs. Check that the thighs have reached an internal temperature of 165 degrees F, then serve with the Butternut Squash Fritters.