It might be just me, but it is the middle of October and I am already over pumpkin!! It seems every store, every coffee shop, every bakery is filled with pumpkin. So, instead of more pumpkin recipes, I am giving a shout out to my other fall favorite…APPLES! (One a day keeps the doctor away) Now being the southern girl that I am, Southern Living is my go to and being a little bit of a foodie I look to Bon Appetit for my favorite apple dinners.
Easy Skillet Apple Pie
Recipe from: MyRecipes.com
Apple-Cream Cheese Bundt Cake
- CREAM CHEESE FILLING:
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- APPLE CAKE BATTER:
- 1 cup finely chopped pecans
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3 large eggs, lightly beaten
- 3/4 cup canola oil
- 3/4 cup applesauce
- 1 teaspoon vanilla extract
- 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
- PRALINE FROSTING:
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Recipe from MyRecipes.com
Apple Bread Pudding
- 2 tablespoons butter
- 3 large apples, such as Honeycrisp (about 1 1/2 lb.), peeled and cut into 1/4- to 1/2-inch cubes
- 3 cups heavy cream
- 4 large eggs
- 1 large egg yolk
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 (16-oz.) cinnamon-raisin bread loaf, cut into 3/4-inch cubes
- 4 tablespoons turbinado sugar
- Apple Brandy Crème Anglaise
- Sautéed Apples
Gruyere Grilled Cheese With Apple Salad
- 4 tablespoons unsalted butter
- 3/4 cup 1/4-inch-thick sliced shallots
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 1/2-inch-thick slices country-style white bread
- 8 ounces Gruyère, sliced 1/8-inch thick
- 2 cups arugula
- 1/2 apple (such as Pink Lady or Fuji), cut into 1/4-inch slices
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Preheat oven to 400°. Heat 2 Tbsp. butter in a small saucepan over high heat. When butter begins to foam, add shallots and thyme; season with salt and pepper. Cook, stirring continuously with a wooden spoon or spatula, until shallots begin to soften and caramelize, 4–5 minutes; remove from heat and set aside.
- Heat a large heavy-bottomed skillet over medium heat. Working in 2 batches, add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of pan. Add 2 slices of bread to pan and cook until golden brown and crisp on the bottom, 2–3 minutes. Transfer bread, toasted side down, to a rimmed baking sheet. Repeat with remaining butter and bread slices. Divide cheese evenly among bread slices; top cheese with reserved shallots.
- Place baking sheet in oven and bake until cheese is melted, 7–8 minutes.
- Combine arugula, apple slices, lemon juice, and oil in a large bowl; toss to coat and evenly distribute. Season salad to taste with salt and pepper.
- Press 2 pieces of bread together, melted cheese sides in; halve sandwich on a diagonal and place on a plate. Repeat with remaining bread slices. Divide salad between plates.
Recipe from: BonAppetit.com
Photo by: Adam Duckor
Prosciutto-Wrapped Pork Loin with Roasted Apples
- 1 ounce (1 cup) dried whole porcini mushrooms
- 2 ounces (3/4 cup) dried apples
- 1 pound kale, bottom stems trimmed
- 2 teaspoons kosher salt plus more
- 2 tablespoons (1/4 stick) unsalted butter
- 1 cup minced onion
- 1 tablespoon finely minced garlic
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons dried rosemary
- 2 tablespoons brandy or Calvados
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground pork
1 (trimmed) 2 1/2–3-lb. pork loin
1 teaspoon kosher salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
3 ounces thinly sliced prosciutto
5 sprigs rosemary
4 medium apples (such as Granny Smith or Fuji), quartered, or 8 small apples, halved
3 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 cup dry hard cider
1/2 cup low-salt chicken stock
Place dried mushrooms and dried apples in separate small bowls. Add 1 cup boiling water to each bowl. Let mushrooms and apples soak until very soft, about 30 minutes. Strain mushrooms. Cover and chill soaking liquid (about 3/4 cup). Drain apples, discarding soaking liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and apple mixture aside.
Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.
Melt butter in a large skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 tsp. salt and 1/2 tsp. pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2″ above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.
Uncover pork. Season with 1 tsp. salt and 1/2 tsp. pepper. Place kale leaves on top of loin in an even layer, overlapping as needed and leaving a 1″ border. Spread filling on top of kale. Roll pork into a tight cylinder. Wrap one layer of prosciutto around roast. Tie roast securely with kitchen twine in 1″ intervals. Tuck rosemary sprigs under twine, spacing apart. DO AHEAD: Pork roast can be made 1 day ahead. Cover and chill. Let stand at room temperature for 1 hour before continuing.
Preheat oven to 400°. Place apples in a roasting pan. Melt 1 Tbsp. butter with oil in a large skillet. Brown pork on all sides, about 5 minutes total, then set on top of apples in pan. Add cider and 1/2 cup water to skillet and bring to a boil, scraping up browned bits. Pour mixture into roasting pan. Roast pork until an instant-read thermometer inserted into center of loin registers 140° (it will be cooked medium but still slightly pink), about 1 hour to 1 hour and 15 minutes. Let roast rest for at least 20 minutes and up to 2 hours.
Put roast on a platter. Reserve apples from roasting pan; spoon off fat from juices in pan. Place pan on top of stove over medium-high heat. Add chicken stock. Pour in reserved mushroom liquid, leaving any sediment behind, and cook, scraping bottom of pan to release any browned bits, until slightly thickened, about 5 minutes. Whisk in remaining 2 Tbsp. butter and season to taste with salt and pepper. Strain sauce; slice pork. Serve sauce and apples alongside sliced pork.
Recipe by The Bon Appétit Test Kitchen
Photograph by William Abranowicz