It is apple harvest time. That usually means pies, crisps, and breads, but did you know that you can create many savory recipes too? Today will look how the sweetness of apples can enhance salads and main dishes.
COLESLAW WITH APPLES
Change up your coleslaw with these ingredients. Broccoli and cabbage & apples will give you a crunchy, special salad.
8 cups mixed shredded red and green cabbage
1 12-oz. bag broccoli slaw mix
1/2 cup shredded carrots
1/2 cup thinly sliced scallions (about 4)
1 cup nonfat Greek yogurt
1/2 cup mayonnaise
2 tablespoons distilled white vinegar
1 tablespoon fresh lemon juice
1 teaspoon grated garlic
Kosher salt, freshly ground pepper
1 green apple
Combine red and green cabbages, broccoli slaw, carrots, and scallions in a large bowl. Toss to mix well.
Whisk yogurt, mayonnaise, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. DO AHEAD: Slaw mixture and dressing can be made 8 hours ahead. Cover separately and chill.
No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.
SAUSAGE AND APPLE CASSEROLE
Apples and sauerkraut? It sounds crazy, but apples and cabbage to go well together.
4 teaspoons extra-virgin olive oil, divided
1 large onion, sliced
1½ teaspoons caraway or fennel seeds1 large sweet-tart apple, such as Braeburn, chopped
1 cup dry white wine
10 ounces turkey kielbasa, cut into ½-inch slices
2½ cups drained sauerkraut, rinsed
3 tablespoons cider vinegar
1 tablespoon spicy brown mustard
¼ teaspoon freshly ground pepper
2 large Yukon Gold potatoes (about 1½ pounds), thinly sliced
1 tablespoon butter, melted
¼ teaspoon salt
Preheat oven to 400°F.
Heat 2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes.
Stir in caraway (or fennel) seeds and cook until fragrant, about 30 seconds.
Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes.
Stir in sausage, sauerkraut, vinegar, mustard and pepper.
Transfer to a 9-by-13-inch (or similar 3-quart) baking dish.
Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.
Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.
Make Ahead Tip: Prepare Step 2 and let cool; cover and refrigerate for up to 2 days. Let stand at room temperature; continue with Step 3 and preheat oven.
CHICKEN APPLE SAUSAGE
This sounds amazing. Make this healthy sausage for your next brunch.
1 boneless, skinless chicken breast half (about 7 ounces), cut into 2-inch pieces
boneless skinless chicken breasts 1 lb
2 scallions, coarsely chopped
3/4 cup cooked quinoa, room temperature
3 tablespoons applesauce, plus more for dipping
1/4 teaspoon salt (optional)
3 tablespoons avocado oil
Pulse chicken and scallions in a food processor until coarsely pureed.
Transfer to a large bowl. Stir in quinoa, applesauce, and salt, if desired.
Form into 2-inch patties that are 1/2 inch thick. Patties can be refrigerated up to 2 days or frozen up to 1 month until ready to cook.
Heat oil in a medium skillet over medium-low heat.
Add patties to skillet; cook, turning once, until golden brown and cooked through, about 4 minutes per side. Serve warm with applesauce.
BARBECUE PORK AND APPLE SKEWERS
Try this new take on pork & apples.
1/2 cup apricot jam
2 tablespoons cider vinegar
1 tablespoon tomato paste
2 tablespoons olive oil, plus more for grill
Coarse salt and ground pepper
1 1/2 pounds (about 1 1/2 inches each) pork tenderloin, halved lengthwise and cut into 16 cubes
1 medium red onion, cut into 8 wedges
1 Granny Smith apple, peeled and cut into 8 wedges
Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.
Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.
BRUSSELS SPROUTS, BACON AND APPLES
You know it's good if it has bacon. This apple dish will satisfy.
Coarse salt and freshly ground pepper
2 twelve-ounce containers Brussels sprouts, trimmed, and halved lengthwise
8 ounces bacon, cut into 1/4-inch dice
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch dice
1/4 teaspoon fresh thyme leaves
Bring a large pot of water to a boil, and add salt. Add Brussels sprouts, and cook until bright green and Brussels sprouts are tender, about 6 minutes.
Meanwhile, place bacon in a large skillet over medium heat. Cook until the fat renders, and bacon is crisp, 2 to 3 minutes.
Add apples, and cook, stirring occasionally, until apples are golden brown, 2 to 3 minutes.
Add thyme, and season with pepper.
Using a slotted spoon, transfer Brussels sprouts to skillet. Taste, and adjust for seasoning. Serve immediately.
POULET VALLEE D'AUGE (CREAMY CHICKEN WITH APPLES)
Don't let the ingredient list deter you from trying this dish. This dish will warm you through and through.
5 tablespoon unsalted butter, divided
3 firm, tart apples (such as Pink Lady or Braeburn; about 1 lb.), peeled, cored, quartered
1 tablespoon olive oil
2 3½–4-lb. chickens, quartered
Kosher salt and freshly ground black pepper
1 leek, white and pale-green parts only, halved lengthwise, sliced crosswise ¼” thick
2 shallots, finely chopped
¼ cup Calvados (apple brandy)
¾ cup apple cider
4 sprigs thyme
2 bay leaves
½ cup low-sodium chicken broth
½ pound crimini (baby bella) mushrooms, trimmed, halved
½ cup crème fraîche
1 large egg yolk
Heat 2 Tbsp. butter in a large heavy pot over medium heat. Add apples and cook, turning occasionally, until golden in spots, 10–12 minutes. Transfer apples to a plate and set aside.
Increase heat to medium-high and add oil and 1 Tbsp. butter to pot. Season chicken with salt and pepper and, working in batches, cook until browned, about 5 minutes per side. Transfer chicken to another plate; set aside.
Add leek and shallots to pot; cook, stirring often, until softened, about 4 minutes. Remove pot from heat, add Calvados, and ignite with a long match or lighter. After flames die down, return pot to heat and add cider. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.
Return reserved chicken to pot and add thyme, bay leaves, and broth. Bring to a boil; reduce heat, cover pot, and simmer, adding reserved apples back to pot halfway through, until chicken is cooked through, 20–25 minutes.
Meanwhile, heat remaining 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and cook, tossing occasionally, until browned and softened, 6–8 minutes; season with salt and pepper. Transfer mushrooms to a plate.
Whisk crème fraîche and egg yolk in a small bowl. Using a slotted spoon, transfer chicken and apples to a baking sheet and remove pot from heat. Whisk crème fraîche mixture into cooking liquid in pot. Gently mix in chicken, apples, and mushrooms.
DO AHEAD: Chicken and apples can be cooked 1 day ahead. Cover and chill. Cook mushrooms and finish sauce just before serving.
SCALLOPS WITH APPLE PAN SAUCE
This quick dish will not disappoint. The sweet apples are a great compliment to the scallops.
2 Granny Smith apples
2 tablespoons fresh lemon juice
2 tablespoons olive oil
12 large sea scallops (about 1 pound), side muscle removed
Kosher salt, freshly ground pepper
1 tablespoon unsalted butter
1/4 cup hearty sprouts (such as daikon or sunflower) or pea shoots
Core 1 apple; cut into 1-inch cubes. Place in a blender with lemon juice and 1/4 cup water; purée until smooth. Strain juice through a fine-mesh sieve into a small bowl. Peel, core, and cut remaining apple into 1/4-inch cubes. Add to bowl. Set aside.