April 18th, 2008 by alice
Tags: Apple, Brisket, Cider
INGREDIENTS
- 2tablespoonsvegetable oil
- 1 (6 lb)beef brisket, whole, outer fat trimmed
- 3largeonions, halved lenghtwise, thinly sliced into half moons
- 3cupsapple cider, as needed
- 1/2cupmolasses, unsulfured
- 6garlic cloves, thinly sliced
- 1 1/2teaspoonsdried rosemary or1 tablespoonfresh rosemary
- 1 1/2teaspoonsdried thyme or1 tablespoonfresh thyme
- kosher salt
- fresh ground black pepper
DIRECTIONS
- Position rack in the center of the oven and heat to 325 dgrees F.
- heat the oil in a large Dutch oven or small roasting pan over medium-high heat.Add the brisket and cook, turning once until browned on both sides, about 8 minutes. Transfer to a plate.
- Add the onions to the same pot and cook, stirring occasionally, just until softened, about 5 minutes.Place the brisket on top of the onions, add the cider and molasses and sprinkle with the garlic and herbs.If necessary, add more cider (or even water) to almost cover the brisket.Bring to a simmer then cover tightly and place in the oven and bake for 3 hours or until fork tender.
- Uncover and let the brisket cool in the pot.Cover and refrigerate until the next day.
- Scrape off and discard any hardened fat on the surface of the cooking liquid.Transfer meat to a carving board and slice thinly against the grain.
- Meanwhile, bring the cooking liquid to a boil over high heat.Taste and if the flavor needs concentrating, simmer for a few minutes to evaporate excess liquid.Season with salt and pepper to taste.
- Return the sliced brisket to the liquid , reduce the heat to medium-low; simmer until heated through.Serve hot with the onions.
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March 25th, 2008 by alice
Tags: Apple, Cinnamon, Oats, Surelim
INGREDIENTS
- 80grolled oats
- 1cupmilk
- 1granny smith apples, grated(skin on)
- 1/4teaspooncinnamon
- 1/4teaspoonnutmeg
DIRECTIONS
- Mix all ingredients and cook on a low heat stirring often until the oats are smooth and creamy.
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March 7th, 2008 by alice
Tags: Apple, Cinnamon, Pancake, Syrup
INGREDIENTS
- 1cupsugar
- 1cupwater
- 1/2cupapple jelly
- 1teaspooncinnamon
- 2tablespoonsbutter
DIRECTIONS
- Create a simple syrup by adding water and sugar to a sauce pan and bring it to a boil, stirring occasionally.
- Boil to thicken (I reduced by 1/3) then reduce heat a bit and stir in apple jelly until dissolved.
- Add cinnamon, stir to dissolve.
- Turn off the burner.Add butter and stir it in well after it melts.
- Serve warm over pancakes, waffles or french toast.
- The extra syrup keeps nicely for a couple of weeks sealed well in the fridge.I always warm it up again before using it.
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February 28th, 2008 by alice
Tags: Apple, Banana, Fruit, Leather
INGREDIENTS
- 2bananas
- 2cupsapplesauce
DIRECTIONS
- Blend ingredients in blender until pureed.
- Dry in dehydrator for 7 1/2 hours at 125 degrees.
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February 5th, 2008 by alice
Tags: Apple, Blue, Cheese, Maytag, Salad
INGREDIENTS
- 2cupsorange juice
- 2tablespoonsbalsamic vinegar
- 2tablespoons choppedred onions
- 1jalapeno pepper, seeded, chopped
- 3/4cupolive oil
- 1tablespoonhoney
- 1teaspoonkosher salt
- 1/2teaspoonfresh ground pepper
- 2granny smith apples, peeled, cored, cut into eighths
- 1headcurly endive lettuce, washed, torn into pieces
- 1/2cuppecan halves, toasted
- 4ounces maytag*blue cheese, crumbled
DIRECTIONS
- Place orange juice in small nonreactive pan over high heat. Bring to a boil and cook until reduced to 1/4 cup, about 35-40 minutes.
- Can be made 2-3 days in advance, and refrigerated.
- Place orange reduction, Balsamic Vinegar, onion, and jalapeno in a food processor fitted with metal blade, process until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey, salt and pepper, process 2 seconds.
- Heat 3/4 cup of the orange vinaigrette in a medium skillet over medium high heat. Add the apples, and saute until golden brown, turning until just cooked through, 2-3 minutes.
- Remove to plate and cool to room temperature. Can be made a day in advance, covered in refrigerator, bring to room temperature before serving.
- Place endive in mixing bowl, toss with 4 tablespoons of the remaining orange vinaigrette, season with additional salt and pepper if desired.
- Pour remaining vinaigrette into squeeze bottle, if desired.
- Divide endive among 4 salad plates. Arrange 4 apple slices on each plate, garnish with pecans and Maytag blue cheese.
- Drizzle with remaining orange vinaigrette.
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