- 3 tablespoons apple juice
- 1/4 cup Dijon mustard
- 1/2 teaspoon dried thyme, crushed
- 2-1/2 pounds boneless pork loin
In a small bowl, combine the apple juice, Dijon mustard, and thyme. Mix well and set aside. Trim fat from the pork. Place the pork on the grill rack over medium-high heat for 10 to 15 minutes or until cooked through, turning twice. Brush meat with the mustard mixture 5 minutes before done. To serve, slice meat and serve with apple apricot chutney. Makes six to eight servings.
- 1/2 cup packed brown sugar
- 1/4 cup cider vinegar
- 1 small clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon ground cinnamon
- 2 cups finely chopped tart cooking apples (2 medium apples)
- 1/2 cup chopped dried apricots
- 1/4 cup finely chopped onion
In a medium saucepan, stir together brown sugar, vinegar, garlic, ginger, and cinnamon. Stir in apples, apricots, and onion. Bring to a boil and reduce heat. Cover and simmer for 10 minutes. Uncover and boil gently about 15 minutes or until very little liquid remains. Remove from heat and cool. Serve with Dijon pork loin. Makes 1-1/2 cups.
- 2 pounds small Yukon Gold potatoes, cooked and cooled
- 1 red apple, thinly sliced
- 1/2 cup thinly sliced celery
- 1/2 cup chopped green onions
- Salt and pepper
- Dijon vinaigrette dressing:
- 1/3 cup olive oil
- 3 tablespoons cider vinegar
- 2 tablespoons Dijon mustard
- Whisk all dressing ingredients together until combined.
Cut potatoes into chunks. In a medium bowl, combine the potatoes, apple, celery, and green onions. Pour in Dijon vinaigrette and gently mix. Add salt and pepper to taste. Makes six servings.
Raspberry Apple Tossed Salad
- 1 bag (7 oz) herb salad greens mix
- 1/4 cup crumbled cooked bacon
- 1 Granny Smith apple, coarsely chopped
- 1 cup fresh raspberries
- 1/2 cup pecans
- 1/3 cup bottled raspberry vinaigrette
In a large salad bowl, combine greens, bacon, apple, raspberries, and pecans. Toss with raspberry vinaigrette. Makes six servings.
Apple, Bacon, and Onion Stuffing Muffins
- 9 cups dry, seasoned stuffing mix
- 1-1/2 cups chicken or vegetable stock
- 1/2 cup crumbled cooked bacon
- 1/2 cup finely chopped red onion
- 2 stalks finely chopped celery
- 2 medium Granny Smith apples, cored and finely chopped (about 2 cups)
Preheat oven to 375 degrees F. Lightly coat 12 2-1/2-inch muffin cups with cooking spray. In a large mixing bowl, combine all ingredients and stir until completely combined. Fill baking cups evenly with the mixture, slightly mounding the tops. Bake for 20 to 25 minutes or until stuffing is hot and tops are golden brown. Cool for 10 minutes, then carefully remove muffins from the pan. Makes 12 muffins.
Fall Apple Tart
- 1 12-inch round refrigerated pie dough
- 4 cups coarsely chopped red and green apples
- 1/4 cup dried cranberries
- 1/4 cut golden raisins
- 2/3 cup apple jelly
- 1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees F. On an ungreased baking sheet, lay out the unbaked pie crust. In a medium mixing bowl, combine the remaining ingredients and mix well. Place apple mixture into the middle of the dough, leaving a 2-inch border. Gently fold the pastry border up and over the filling, pleating the pastry to fit. Bake in a preheated oven for 40 to 45 minutes until the apples are tender. If the crust browns too quickly, cover the tart with a sheet of foil for the last 10 to 15 minutes of baking. Makes six servings.
- 6 medium washed and dried green or red apples (or both)
- 1 pound unwrapped caramels
- 3 tablespoons water
- 1 cup chopped pecans
- 1 cup chopped white chocolate
- 6 sticks for apples
In a small saucepan, combine caramels and water. Cook over low heat until the caramels melt. Stir to combine caramels and water until smooth.
Insert sticks into the stem ends of the apples. One by one, lower apples into caramel mixture coating about halfway up the apple. If needed, use a spoon to evenly coat. Place apples on a parchment-lined flat surface to set. If desired, immediately roll the caramel portion of the apple in pecans or white chocolate. Makes six apples.