WHOLE30 HOT APPLE CEREAL
This grainless porridge relies on sweet and tart Honeycrisp apples to make a chunky sauce enriched with coconut milk, cashews and ground flaxseed. It's packed with fiber and is friendly to the Whole30 program (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes).
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut off the sides/cheeks from 1 apple and slice; reserve. Set aside 1/4 cup of the coconut milk.
- Peel and core the remaining 5 apples and cut into 1-inch chunks. Add the apple chunks, remaining 3/4 cup coconut milk and 2/3 cup water to a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the liquid is reduced by half and the apples are tender and can be easily mashed with a fork, 10 to 12 minutes. Remove from the heat and gently mash the apples, making sure to leave some chunks for texture.
- Meanwhile, pulse the cashews in a food processor until they are completely ground and resemble flour (be careful not to make butter). Transfer to a medium bowl and stir in the flaxseed and cinnamon. Fold the cashew-flax mixture and raisins into the mashed apple mixture and stir until well combined.
- Divide the porridge among 4 bowls and drizzle each with 1 tablespoon of the reserved coconut milk. Top each bowl with apple slices, crushed cashews if using, raisins if using and a sprinkle of cinnamon.
APPLE SPIDER WEB POPS
Fresh fruit awaits you in these chocolate-dipped webbed treats. Thick slices of tart apple stand in for candy. Wrap them in cellophane bags, tie with a decorative bow and feel semi-wholesome about passing them out.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment or a silicon baking mat.
- Cut the apples lengthwise (stem to bottom) into 4 thick slices each. Remove any visible seeds and keep the core intact. The end slices will be rounded; cut a thin slice off so they lay flat. Poke a small hole in the bottom of each slice with a wooden ice-pop stick and push halfway into the apple.
- Combine the bittersweet chocolate and 1 teaspoon of the coconut oil in a medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth. Add the white chocolate and remaining 1 teaspoon coconut oil to another medium microwave-safe bowl and microwave at 50 percent power for 30-second increments, stirring in between, until melted and smooth.
- Dip half of the apple slices completely in the bittersweet chocolate, letting the excess drip back into the bowl, and place on the prepared baking sheet. Dip the remaining apple slices in the white chocolate. Let sit at room temperature so the chocolate thickens a bit, 10 to 15 minutes.
- Transfer the leftover dark and white chocolate to 2 separate small resealable plastic bags and snip a small corner off each bag. Pipe 3 to 4 dark chocolate concentric circles on the white chocolate-dipped apples and visa-versa. Drag a toothpick through the circles, starting the center and working your way out to create a spider web design. Refrigerate until hardened, 15 to 20 minutes.
APPLE REFRIGERATOR PICKLES
I was trying to come up with a way to use up a bunch of apples we had in our fridge. Eventually I decided to just pickle them refrigerator-style. This is the result.
Provided by Angel_1988
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT2h22m
Yield 16
Number Of Ingredients 9
Steps:
- Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
- Meanwhile, toss the sliced apples with the lemon juice, and pack into two sterilized 1 quart canning jars with lids and rings. Pour the boiling syrup over the apples, and affix the lids and rings.
- Allow the jars to stand at room temperature until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Place in the refrigerator, and wait 1 week before opening.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 21.4 g, Fat 0.4 g, Fiber 1.6 g, Protein 0.3 g, SaturatedFat 0.2 g, Sodium 3.3 mg, Sugar 18.3 g
APPLE PRESERVES
From a Christmas Entertaining cookbook--sounds like a delicious recipe! *Prep time and cooking time is total time needed for this recipe.*
Provided by JamesDeansGirl
Categories Apple
Time 3h
Yield 2 pints
Number Of Ingredients 4
Steps:
- Wash, core, and peel the apples; cut them into eighths.
- You should have about 2 pounds of chopped apples.
- Combine the water and sugar in a large saucepan; bring to a boil.
- Boil for 2 1/2-3 minutes; set aside to cool.
- Stir the apples and lemon juice into the cooled syrup; bring to a boil again and cook gently until the apples are clear and transparent.
- You want to keep the apples in tact, so cook gently and shake the pan instead of stirring.
- Remove pan from heat and using a sterilized, slotted spoon, transfer the apples to hot,sterilized jars; make sure to leave a 1/2" headspace.
- Bring the syrup back to a boil and cook almost to the jellying point, 118*-120*F.
- Spoon the syrup over the apples, leaving 1/2" headspace.
- Allow the preserves to cool, then cover and refrigerate.
- They will keep indefinitely.
Nutrition Facts : Calories 1517.5, Fat 1.2, SaturatedFat 0.2, Sodium 12.8, Carbohydrate 394.7, Fiber 16.4, Sugar 370.8, Protein 1.8
HOT TODDY APPLE PIE
If you love a cozy hot toddy, this apple pie is for you! We poached the apples in a warm whiskey, lemon and honey mixture to soak up all the delicious flavors, then simmered down the poaching liquid into a scrumptious, sticky hot toddy caramel sauce for stirring into the filling and drizzling on top.
Provided by Food Network Kitchen
Categories dessert
Time 6h35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse to pea-size pieces. Add the whiskey and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
- For the hot toddy apple filling and caramel: Add the granulated sugar and 4 cups water to a large pot. Cook over high heat until the sugar is dissolved, about 2 minutes. Stir in the whiskey, honey, lemon juice, cloves and cinnamon sticks. Bring to a boil. Stir in half of the apples and bring back to a boil, then reduce to a simmer over medium-low heat. Cook, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Use a slotted spoon to transfer the apples to a large bowl. Add the remaining apples to the poaching liquid and repeat the poaching process. When all the apples are in the bowl, add the ground cinnamon and ginger and stir to combine. Set aside to cool.
- Make the hot toddy caramel: Remove the cinnamon sticks and cloves from the poaching liquid and bring to a boil over high heat. Cook, whisking occasionally, until the mixture is syrupy and reduced to about 1 1/4 cups, 30 to 35 minutes. (It may bubble up, so keep an eye on it.) Add the heavy cream and 2 tablespoons of the butter and cook, whisking constantly, until the butter is melted and the mixture is slightly thickened, about 2 minutes. Stir 2 tablespoons of the hot toddy caramel into the bowl with the apples and let cool completely.
- Transfer the remaining hot toddy caramel to a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
- Spoon the apple filling into the prepared pie crust and dot with the remaining 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold it under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
- Position an oven rack in the lower third of the oven, put a baking sheet on the rack and preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.
- Reheat the caramel sauce before serving and drizzle over each slice.
FIG PRESERVES
Make and share this Fig Preserves recipe from Food.com.
Provided by Tonkcats
Categories Low Protein
Yield 10 pints
Number Of Ingredients 6
Steps:
- Wash figs in warm water with baking soda.
- Rinse. Cut off stems.
- Combine sugar, lemon juice and water in heavy pot. Drop figs into syrup.
- Cook until figs are clear looking and syrup is thick (2 to 3 hours). Add lemon slices 1/2 hour before figs are done. Seal in jars.
Nutrition Facts : Calories 1215, Fat 1.4, SaturatedFat 0.3, Sodium 1542.6, Carbohydrate 314.2, Fiber 13.2, Sugar 300.3, Protein 3.4
APPLE PRESERVES
Make and share this Apple Preserves recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 2h
Yield 6 half-pint jars, about
Number Of Ingredients 8
Steps:
- In an 8-quart pot, combine apples, apple juice, lemon juice, and butter.
- Over medium heat, bring the apple mixture to a boil; decrease heat and simmer, covered, until the apples are tender, about 8-10 minutes.
- Remove the cover; add in sugar, 1 cup at a time, stirring gently between each addition.
- Heat, stirring occasionally, until the sugar is completely dissolved.
- Increase heat to medium-high and bring mixture to a full rolling boil, stirring constantly.
- Stir in all the pectin; return to a full boil, stirring constantly.
- Boil, stirring constantly, 1minute.
- Remove pan from heat; skim off any foam.
- Gently stir in the nutmeg and cinnamon until combined.
- To prevent floating fruit, allow the preserves to cool 5 minutes before filling the jars.
- Gently stir the preserves to distribute the fruit.
- Ladle the preserves into hot sterilized jars, leaving ¼ inch headspace.
- Wipe the jar rims and threads with a clean, damp cloth.
- Cover hot lids and apply screw rings.
- Process half-pint jars in a 200° F water bath for 10 minutes; pint jars for 15 minutes.
Nutrition Facts : Calories 748, Fat 0.8, SaturatedFat 0.3, Cholesterol 0.8, Sodium 2.9, Carbohydrate 192.6, Fiber 4, Sugar 186.4, Protein 0.5
HOT PEPPER-APPLE PRESERVES
Make and share this Hot Pepper-Apple Preserves recipe from Food.com.
Provided by Dancer
Categories Apple
Time 1h15m
Yield 6 half pints.
Number Of Ingredients 4
Steps:
- Pour sugar into a heavy 5-quart pot; stir in water until well blended.
- Bring mixture to a boil over high heat, stirring often.
- Reduce heat to medium and cook, uncovered, for 10 to 15 minutes.
- Pare and core apples; cut into small chunks, to make about 8 cups.
- Slice thinly or chop the peppers.
- Add apples, and peppers to sugar-water mixture.
- Cook (boiling gently) over medium heat, stirring occasionally, for 35 to 40 minutes or until preserve is thickened and apples are translucent.
- Meanwhile, prepare 6 half-pint canning jars.
- Fill jars to within 1/8-inch of rim.
- Wipe clean and place lids and rings on screwing on as tight as comfortable.
- Let cool on a towel out of a draft; then press lids with your finger.
- If they stay down, they're sealed.
- Label and store in a cool, dark area.
- If not sealed, store in refrigerator.
Nutrition Facts : Calories 802.5, Fat 0.7, SaturatedFat 0.1, Sodium 4.8, Carbohydrate 207.7, Fiber 7.8, Sugar 197.1, Protein 1.2
APPLE & SWEET PEPPER RELISH
Before you turn your apples into cobbler or pie, consider this unique relish. On burgers, brats or served along side pork, this sweet and savory condiment will be a game-changer at your next cookout. -Janette Schulz, McDonough, Georgia
Provided by Taste of Home
Time 30m
Yield about 7 cups.
Number Of Ingredients 7
Steps:
- In a nonreactive Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until onions are crisp-tender, stirring occasionally. Transfer to a large bowl; cool to room temperature., Refrigerate, covered, at least 6-8 hours before serving. May refrigerate up to 2 weeks.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
PINEAPPLE PRESERVES
Make and share this Pineapple Preserves recipe from Food.com.
Provided by Member 610488
Categories Pineapple
Time 1h35m
Yield 2 cups, 20 serving(s)
Number Of Ingredients 2
Steps:
- Combine ingredients in a saucepan. Simmer over low heat for 1 hour.
- Transfer to food processor or blender and pulse three short times. (just enough to chop but not puree).
- Return to saucepan and simmer for another 15 minutes or until thick enough to suit you.
- Go ahead and can preserve or store in clean glass jar in refridgerator.
Nutrition Facts : Calories 11.2, Sodium 0.2, Carbohydrate 2.9, Fiber 0.3, Sugar 2.1, Protein 0.1
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