Apple Terrine

Apple Terrine of Foie Gras with Apple Brioche Charlotte, Fresh
Blackberry Sauce

4 ounces foie gras (in one piece), cleaned for low-heat cooking
1/2 teaspoon salt
1/4 teaspoon saltpeter
Pinch white pepper
Pinch sugar
Pinch nutmeg
1 large apple

1/2 cup plus 1 tablespoon sugar
1/2 cup rendered foie gras fat, melted and strained
1/2 cup balsamic vinegar
1/2 pint blackberries

6 slices brioche, crusts removed and cut into 1/2 inch strips of equal length,
  plus four 1-3/4 inch rounds
5 Granny Smith apples, peeled, cored, and diced
1/2 pound butter, softened
1 teaspoon cinnamon
1 tablespoon sugar
1/2 teaspoon clove
Rendered foie gras fat to taste

1 Granny Smith apple, cut into fine julienne
1/2 pint fresh blackberries
1 bunch watercress

To increase the surface area of the foie gras, gently flatten it
by applying pressure with your hand. Combine the salt, saltpeter,
pepper, sugar, and nutmeg, and coat the foie gras with this mixture
to cure. Wrap in plastic and refrigerate for 12 hours.  Preheat
the oven to 325 degrees. With an even slice, cut off the top of
the apple, about 1/4 inch from the crown, and carefully remove the
core without breaking through the bottom. Using a melon baller,
hollow out a deep, wide cavity inside the apple. Fill the apple
with the cured foie gras, packing firmly, and replace the apple
top. Place the apple in a baking pan filled with 1/4 inch of water,
cover with foil, and bake for 10 to 15 minutes, until a knife
pierced into the center comes out warm. Carefully remove the apple
from the water, wrap in plastic, and chill for several hours.

In a saucepan set over a low flame, combine the sugar and foie gras
fat, stirring to form a thick mixture. Continue heating and stirring
until most of the sugar is absorbed. Whisk in the balsamic vinegar
and bring to a boil, watching closely because this mixture has a
tendency to boil over. Remove from the heat.  Mash the blackberries
into the sauce by pressing them with the back of a spoon against
the side of the pot. Strain and set aside.

Preheat the oven to 300 degrees. Lay the strips and rounds of
brioche on a sheet pan and toast until lightly colored.  In a baking
dish, combine the apples, butter, cinnamon, sugar, and clove, and
cook until tender, 30 to 40 minutes. Puree the apple mixture in a
food processor, adding foie gras fat to taste.

Line the insides of the ring molds with the strips of toasted
brioche arranged vertically as shown in the photograph. Place a
disk of brioche on the bottom of each. Spoon the apple puree into
the charlotte molds, using the puree to hold the strips of brioche
together, and gently warm in the oven. Unmold the charlottes on
each of four plates. Top with some julienned apple. Gently heat
the blackberry sauce and add the fresh blackberries.  Spoon the
sauce around the charlotte. Slice the apple terrine into quarters
and place one slice on each plate. Garnish with upland cress or
other baby greens.

Bon Appétit!

Apple Almond Crunch Salad

PREP TIME	10 Min
READY IN	10 Min

INGREDIENTS

• 1 (10 ounce) package mixed salad greens
• 1/2 cup slivered almonds
• 1/2 cup crumbled feta cheese
• 1 cup tart apple, cored and chopped
• 1/4 cup sliced red onion
• 1/4 cup golden raisins
• 1 cup raspberry vinaigrette salad dressing

DIRECTIONS

1. In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.

Bon Appétit!

Apple and Tomato Chutney

PREP TIME	30 Min
COOK TIME	3 Hrs 30 Min
READY IN	4 Hrs

INGREDIENTS

• 2 pounds apples - peeled, cored and sliced
• 2 cups water
• 1 tablespoon mustard seed
• 2 pounds tomatoes, sliced
• 2 large onions, chopped
• 1 clove garlic, chopped
• 1/2 cup sultana raisins
• 3/4 cup white sugar
• 5 teaspoons curry powder
• 1 teaspoon cayenne pepper
• 4 teaspoons salt
• 2 1/2 cups malt vinegar

DIRECTIONS

1. Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
2. Wrap mustard seed in cheesecloth, and place with apples. Mix tomatoes, onions, garlic, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar into saucepan. Stir until sugar has dissolved.
3. Bring the mixture to a boil. Reduce heat, and simmer 3 hours, stirring occassionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.

Bon Appétit!

Apple Bundt Cake

Apple Bundt Cake

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	2 Hrs

INGREDIENTS

• 2 cups apples - peeled, cored and diced
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 
  
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups white sugar
• 1 cup vegetable oil
• 1/4 cup orange juice
• 2 1/2 teaspoons vanilla extract
• 4 eggs
• 1 cup chopped walnuts
• 1/4 cup confectioners' sugar for dusting

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
2. In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
3. Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
4. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.

Bon Appétit!

Austrian Apple Omelet

Austrian Apple Omelet

Ingredients and Directions

Peel, core and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying−pan; put in the

apples and let them steam until tender. Make an egg omelet batter; sweeten to taste and pour over the apples;

let cook until set. Cover thickly with sugar and sprinkle with cinnamon. Serve hot with wine sauce.

Bon Appétit!

Austrian Apple Strudel

Austrian Apple Strudel

Ingredients and Directions

Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then

roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle

with sugar and cinnamon. Make a large roll; bake in a buttered baking−pan with flakes of butter on top until

brown.

Bon Appétit!

Apple Raisin Stuffing

Apple Raisin Stuffing

Yields: 4 Servings

---

Ingredients:

¼ cup Margarine or Butter

1 stalk(1/2cup) Fresh Celery (chopped)

1 small(1/4 cup) Fresh Onoin (chopped)

1 can (10 ½ oz) Campbell Condensed Chicken Broth

1 bag(7oz) Cubed Herb Seaoned Stuffing Mix

1 med Apple (cored & chopped)

¼ cup raisins

¼ tsp Ground Cinnamon

---

Preparation Directions:

~ In a large skillet over medium heat, heat margarine. Add celery and onion and cook until tender.

~ Add broth. Heat to a boil. Remove from heat. Add stuffing, apple, raisins, and cinnamon. Mix lightly. Spoon into greased 1 ½ qt. casserole dish. Bake at 350 degrees for 25 minutes or until hot.

Bon Appétit!

Baked Apple Pancake

Baked Apple Pancake

Yields: 4 - 6 Servings

---

Ingredients:

1/3 Cup Maple Syrup

¼ Cup Brown Sugar

¼ Cup Butter

2 Apples (Peeled, Cored, Thinly Sliced)

1 Egg

1 T Melted Butter

1 ¼ cup Flour

2 T Sugar

2 tsp Baking Powder

¼ tsp Salt

---

Preparation Directions:

~ Preheat oven to 400 degrees F. combine maple syrup, brown sugar, & butter in a 9 inch round baking dish. Put in the oven for about 5 minutes, until butter melts. Stir to dissolve sugar.

~ Arrange apple slices, overlapping, over the syrup mixture in the pan. Set aside.

~ Whisk together the egg, milk , and melted butter. In a medium bowl, combine flour, sugar, baking powder and salt. Pour in the milk mixture and stir until smooth. Pour batter over the apples.

~ Bake for 20 - 25 minute. Remove from oven and turn out onto a serving plate.

Bon Appétit!

Harvest Apple Tart

Harvest Apple Tart

Yields: 4 - 6 Servings

---

Ingredients:

1-1/2 cup Flour

½ cup (1 stick) Butter (softened)

1 pkg. Lemon Flavored Gelatin (divided)

1 pkg(8oz) Cream Cheese

2 med Golden Delicious Apples (Peeled,Cored, Thinly Sliced)

1 tsp Cornstarch

½ tsp Ground Cinnamon

1/3 cup Planters Sliced Almonds

---

Preparation Directions:

~ Place flour, butter & half of the cream cheese in food processor, cover. Process until mixture is well blended and almost forms a ball. Shape dough into ball, wrap tightly w/plastic wrap. Refrigerate 1 hour or until chilled.

~ Preheat oven to 400 degrees. Place pastry on lightly floured surface, roll out to 14x8 inch rectangle. Place on parchment paper-covered baking sheet, set aside Mix remaining cream cheese and half of the dry gelatin mix until well blended. Spread onto pastry to within 2 inches of edge.

~ Toss apples with the remaining dry gelatin mix, the cornstarch and cinnamon. Spoon evenly over cream cheese filling. Fold edge of pastry over apples toward center of tart. (Apples in center of tart will remain exposed.) Sprinkle top with almonds. Bake, in lower third of oven, 35 minutes or until crust is golden brown and apples are tender. Cool.

Bon Appétit!

Apple Carmel Tart

Apple Carmel Tart

• 2 cans sweetened condensed milk
• 1 graham cracker pie crust
• 2 granny smith apples, peeled, cored and sliced
• 1 cup brown sugar
• 2 tbls butter
• cinnamon and nutmeg to taste

In a saucepan, place cans of milk, unopened and cover with water, boil for 30 minutes. In another pan melt butter and sugar, put apples in pan and cook until tender.

Once cooled, pour milk into pie crust, place apples on top of pie with a little of the syrup and put pie into refrigerator and let stand overnight.

Bon Appétit!

Apple Pecan Cheesecake

Apple Pecan Cheesecake

Yields: 16 Servings

---

Ingredients:

1-1/2 cups Graham Cracker Crumbs

¼ cup Butter (Melted)

2 T Brown Sugar

4 pkg (8oz ea) Cream Cheese (softened)

1-1/2 cup Brown Sugar (firmly packed)

1 tsp. Vanilla

1 cup Sour Cream

4 each Eggs

4 cups Red Delicious Apples (peeled & chopped)

¾ cup Chopped Pecans

¼ tsp Ground Cinnamon

---

Preparation Directions:

~ Preheat oven to 325 degrees. Line 13x9 inch baking pan wit foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp., brown sugar, press firmly onto bottom of pan.

~ Beat cream cheese, 1 cup of the brown sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Ad eggs, one at a time, mixing on low speed after each addition, just until blended. Pour over crust. Mix remaining ½ cup brown sugar, the apples, pecans and cinnamon. Spoon evenly over cheesecake batter.

~ Bake 55 minutes or until center is almost set. Cool. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes, before serving. Lift cheesecake from pan, using foil handles. Cut into 16 pieces.

Bon Appétit!

Black & Tan Dipped Apples

Black & Tan Dipped Apples

Yields: 8 - 10 Apples

---

Ingredients:

8 - 10 Medium Apples

8 - 10 Popsicle Sticks

1 cup Food Club Semi-Sweet Chocolate Chips

1 - 2/3 cup (10 oz pckg) Peanut Butter Chips

¼ cup + 1 T Shortening (Do not use butter, margarine, spread, or oil.)

---

Preparation Directions:

~ Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into stem end of each apple. Play on wax paper or tray.

~ Place chocolate chips, 2/3 cup peanut butter chips, and ¼ cup shortening in microwave safe container. Micro on HIGH 1 minute. Continue to check, stir, and heat until the chocolate is just melted. Dip bottom ¾ of each apple in chocolate mix, gently spin and shake off excess and place on paper or tray.

~ Place remaining 1 cup peanut butter chips & remaining shortening in microwave for 30 seconds or until melted. Stir well. Using a spoon, gently pour the melted mixture over top of the apples allowing them to drip down the sides. Refrigerate until ready to serve.

Bon Appétit!