Tag Archives: apple recipes

Irish Coffee Apple Caramel Crisp

I love traditions, but sometimes we need new ones. I wanted to make a dessert that delivered just a subtle hint of Irish Coffee to celebrate St. Patrick’s Day. This Irish Coffee Apple Caramel Crisp does just that! Apple and caramel is a perfect marriage of flavors. There is just a touch of coffee in this rich caramel apple filling, topped with a crunchy crumb. The crisp is covered with a cloud of irish whiskey whipped cream.  It’s hard to make whipped cream taste better but using a touch of irish whiskey or bourbon does just the trick.  This is the perfect topping to any dessert. When you combine all the these flavors you have a winning dessert perfect for any
celebration. You can start a new tradition too!
From by the bay wishing you a Happy St. Patrick’s Day!
Maryann
blog irish apple crisp
Irish Coffee Apple Caramel Crisp
Serves 6
Ingredients
Filling
3 apples such as Gala, peeled, cored and sliced
2 tablespoons unsalted butter
4 tablespoons light brown sugar
1 tablespoon coffee
1/4 teaspoon salt
Topping
3/4 cup all purpose flour
5 tablespoons light brown sugar
1/2 teaspoon cinnamon powder
1/8 teaspoon salt
6 tablespoons melted unsalted butter
Directions
Preheat oven to 375 degree F. In a bowl mix all toppings ingredients together, making moist clumps. Place in refrigerator to chill. To make filling, add butter and sugar into a saute pan on medium heat until smooth sauce forms. Add coffee to pan and cook, stirring until caramel starts to thicken and foam, about 5 minutes. Add salt and then apples. Toss the apples until coated evenly about 1 minute. Divide filling between 6- 4 ounce ramekins, placed on parchment lined baking sheet. Remove topping from refrigerator and divide the crumb topping over each ramekin. Place into the oven for about 1 hour. The crisp should be golden brown and the filling bubbling. Let stand to cool for at least 30 minutes. Serve warm or at room temperature.
Irish Whiskey Whipped Cream
Ingredients
1 cup heavy cream
2 teaspoons confectioner’s sugar
1 tablespoon Irish Whiskey
Directions
In a large bowl whip the heavy cream into soft peaks. Add the sugar and whiskey to the cream and continue to whip into hard peaks. Place into refrigerator and serve cold. ( Do not make too far in advance, I prefer no longer than an hour).

 

blog irish apple crisp 2

Apple Cider Gravy

The perfect compliment to Apple Cider Brined and Maple Roasted Turkey is this delicious apple cider gravy. You can prepare much of the gravy in advance and last minute deglaze your turkey roasting pan using apple cider to sweep all the yummy pan juices into your gravy. You’ll love all the warmth flavors in the gravy and aroma as you prepare this gravy is unsurpassed!


From by the bay wishing you warm apple cider food memories!

Maryann


Find the apple cider brined and maple roasted turkey recipe here:
https://blog.entertainingbythebay.com/2012/11/01/cider-brined-and-maple-roasted-turkey.aspx



blog turkey gravy 2012


Apple Cider Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 carrot peeled and chopped

1 onion, not peeled and quartered

1 celery stick, chopped

2 bay leaves

1 tablespoon allspice berries

1 cinnamon stick

1 teaspoon black peppercorns

Gravy

1 1/3 cup cider

6 tablespoons flour

6 cups gravy base

4 tablespoons butter, melted

2 bay leaves

2 tablespoons honey

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

Directions for gravy base

Combine into a soup pot chicken stock, cider, carrot , onion, celery, bay leaves, cinnamon stick, allspice berries, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Take melted butter in a bowl and then add the flour, whisk until a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Sieve back into the broth and whisk to blend. Add bay leaves, honey, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the cider. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, adjust seasoning with salt and pepper. Serve with turkey.

 

Apple Cider Brined and Maple Roasted Turkey

It’s this cook’s favorite time of year, Thanksgiving. Up until the arrival of this holiday, I will be posting recipe by recipe a complete meal. This week’s post is the centerpiece of the holiday, a delicious brined turkey. Ever since I started to brine my turkey’s the night before, I have delivered to my table a juicy, moist roasted turkey. I especially enjoyed this brine, which uses some of my favorite fall flavors – apple cider, apples, maple syrup, cinnamon, sage, brown sugar and a touch of allspice. The flavors combine to create a subtle sweetness to the meat. For the roasting by using maple syrup and melted butter to baste the turkey, the result is a beautiful crisp and brown skin on the outside of the turkey and the inside meat is moist and tender. So follow along to create a perfect holiday menu!


From by the bay wishing you apple cider brined food memories!

Maryann


blog turkey 2012




Apple Cider Brined and Maple Roasted Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water, or more to cover turkey

8 cups apple cider

1 cup fine sea salt

1 cup light brown sugar

2 macintosh apples , quartered

3 cloves

2 cinnamon sticks

2 star anise

2 tablespoons allspice berries

2 tablespoon black peppercorns

½ cup maple syrup

2 onions , peeled and quartered

3 sprigs sage leaves

To roast turkey

2 whole macintosh apples

1 onion, peeled and quartered

2 cinnamon sticks

1 bunch fresh sage leaves

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup maple syrup

Directions

Prepare brine by combining apple cider, water, sea salt, maple syrup, brown sugar, onions, sage, apples , cloves, cinnamon sticks, allspice, star anise and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out.  Season the turkey cavity with salt and pepper.  Fill the cavity  with the apples, onions, sage and cinnamon sticks.  Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F.   For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.


 

Apple Streusel Muffins

blog app muffin

Apple Streusel Muffins

Makes 12 muffins

Muffin batter

1 ½ cups flour

2 tablespoons baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

½ cup fine sugar

¾ cup buttermilk

1 egg

4 tablespoons unsalted butter, melted

1 cup apple, pared and chopped

Streusel Topping

1/3 cup brown sugar

2 tablespoons flour

½ teaspoons ground cinnamon

2 tablespoons unsalted butter, melted

½ cup walnuts, chopped

Directions

In a small bowl place all ingredients for the streusel topping, combine and set aside. In another bowl mix together sugar, flour, baking powder, salt, cinnamon and nutmeg. In another bowl add buttermilk and one egg beaten. Combine wet ingredients and add to the dry ingredients in the other bowl. Mix until incorporated and add melted butter and apple. Mix again. Take a lined 12 muffin tin and fill each muffin tin to 1/3 with batter. Top the batter for the 12 muffins with ½ of the streusel topping. Put remaining batter into each tin and then finally top with the remaining streusel topping.  Bake in a preheated 350F degree oven for 35 minutes or until tester comes out clean.  Remove from oven and cool on rack.

Mixed Greens with Apples, Candied Pecans and Honey Vinaigrette

blog apple salad

 

It’s post Labor Day and as summer transitions into fall, I eagerly welcome the apple season. I love apples! I started picking apples in my grandparents orchard, small though it was. They grew McIntosh apples. As a young adult, I went apple picking on a date. The date was ok, but the apple picking was fantastic. That was when I discovered that there were so many more varieties of apples beyond the simple, yet classic McIntosh. I loved strolling through the enormous orchard testing varieties from tree to tree before deciding where to spend my time picking.  So many varieties, Cortland, Empire, Macoun, Granny Smith, Winesap, Red Delicious, Honeycrisp the names go on. All are great for eating, currently my favorite is Honeycrisp. For cooking it depends on the recipe, however, Granny Smith is still one of the best all round cooking apples. I thought I would kick off our apple season together with a few recipes featuring apples. The first recipe is a salad that balances between sweet and tart as well as soft and crunchy. Apples may not be the first ingredient you think of when making salad , but it will be once you eat this salad. The second recipe is hard to resist, it’s apple muffins with a streusel topping, the aroma on a cool autumn morning is intoxicating! So go head fall in love!

From by the bay wishing you crisp food memories!

Maryann

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Mixed Greens with Apples, Candied Pecans and Honey Vinaigrette

Serves 4

Dressing:

¼ cup olive oil

2 tablespoons sherry vinegar

2 tablespoon honey

½ teaspoon prepared mustard

Salad:

4 cups mixed greens

¼ cup manchego cheese, shaved

1 apple

1 teaspoon lemon juice

¼ cup candied pecans

Directions

To make dressing combine all ingredients in a glass jar and shake. Keep to the side until ready to use. Shake before pouring onto salad.

Slice apple with skin on and place in bowl with lemon juice and mix to coat apples. To make salad combine all ingredients except cheese in a large bowl. Pour dressing over salad and mix well. Top with shaved manchego cheese.

Candied Pecan

1 egg white

1 tablespoon water

2 cups pecans

½ cup light brown sugar

¼ teaspoon kosher salt

Directions

Preheat oven to 225 F. Line a baking sheet with parchment paper. Combine egg white and water in mixing bowl. Beat until fluffy. Fold in pecans to coat evenly. Combine the sugar and salt and sprinkle over the pecans. Spread the nuts evenly onto the baking sheet and bake for one hour, stirring every 15 minutes. Remove from oven , cool and store in an airtight container until ready to use.

Maple, Pecan and Apple Granola

blog granola gnome

Maple, Pecan and Apple Granola


2 cups rolled oats (not quick cooking)
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
6 tablespoons olive oil
1 teaspoon ground cinnamon
6 tablespoons maple syrup
½ cup dark brown sugar

½ teaspoon fine sea salt
1/2 cup dried raisins
1/2 cup dried apples slices, chopped

Directions

Preheat oven to 300 degrees F. Combine all ingredients except the dried fruit into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 50 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried fruit and mix. Keep in airtight container. It should keep about one week.

 

Cranberry Applesauce

Here is a fantastic side dish to add holiday color and great taste to your table. It’s easy to make with ingredients often in your fridge. I always keep several bags of cranberries in the freezer to use all through the holidays, so when I decided to take the apples leftover from Thanksgiving to make into an applesauce, I decided to add some cranberries with fantastic results. Don’t worry if you don’t have cranberry juice, water will work fine too. You can serve this next to your holiday ham or pork or serve at breakfast on top of some oatmeal or just eat as a snack. You’ll love it!
From by the bay. wishing you cran-licious food memories!
Maryann
blog cran ap sauce
Cranberry Applesauce
Makes about 4 cups
Ingredients
2 pounds apples peeled, cored and cut into 1 inch pieces
1 cup cranberries, fresh or frozen
1 tablespoon fresh lemon juice
1/2 cup white sugar
1/2 cup cranberry juice
1/4 teaspoon ground cinnamon
a pinch fine sea salt
Directions
Place all the ingredients into a medium saucepan and bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring occasionally until apples are soft. Remove from heat and cool. Mash the apples and cranberries together with a potato masher. Place in an air tight container and refrigerate until ready to use. It will keep in a refrigerator for about 1 week.