Hills Own Recipes

Entries in Apples (5)

Bourbon Apple Crisp: G. Michael's Bistro

Order all the ingredients for this recipe at our online store here.

Crisp Topping:
½ lb. butter
½ cup flour
2 cups oatmeal
2 cups brown sugar
Melt butter and combine with other ingredients crumble over top of crisp.


Apple Filling:
6 granny smith apples
½ tablespoon five spice
1 tablespoon cornstarch
½ cup bourbon
1/2 cup brown sugar
1 tablespoon molassas
Briefly sauté apples in butter til liquid just releases. Toss with 5 spice and cornstarch. Bring bourbon, brown sugar, and molasses to boil and add to apple mixture. Crumble topping over. Bake in individual dishes or 9x9 pan @ 425 til brown and bubbly.

 

 

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Eggs in a Basket with Frisse, Kimchee Fuji Apples, Bacon Lardons and Sherry Vinaigrette - Latitude 41

Eggs in a Basket

Serves 6
6 slices brioche
6 eggs
Slice the brioche and using a ring mold, cut a hole in the brioche. Place brioche on the griddle and drop the egg in the hole.
Sherry Vinaigrette
Serves 15
½ cup sherry vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 shallot, minced
juice of one lemon
1 ½ cup grapeseed oil
Combine first 5 ingredients in a blender then slowly emulsify the oil in at medium speed.
Frisee, Apple & Bacon Lardon Salad
Serves 6
1 cup frisee
2 apples cut into slices (2 slices per serving)
8 oz. Sherry Vinaigrette
1/2 cup rendered bacon lardons
Combine ingredients and toss. Serve alongside Eggs in a Basket.

 

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Apple Pie Cake

2 cups flour
1 cup packed brown sugar
2 teaspoons cinnamon
1/2 lb. (2 sticks) butter, cold and cut into 8 pieces
5 lbs. tart apples (We recommend Granny Smith)
2 tablespoons fresh lemon juice

Preheat oven to 350 degrees. Generlously coat a 9" spring form pan with baking spray.

In a mixing bowl, combine flour, brown sugar and 1 teaspoon of cinnamon. Cut butter into the flour until pea-sized clumps form. Free 2/3 of the mixture into the bottom of the pan and 1 inch up the sides.

Peel apples and cut into thin slices. Place in bowl and toss with final 1 teaspoon of cinnamon and lemon juice. Place slices in pan, pressing down lightly. The apples will mound over the edge of the pan. Cover with remaining 1/3 crumb mixture.

Place pan on a foil-covered baking sheet and bake for 1 hour and 15 minutes, or until golden. Run knife around the edge of the pan and let cool.

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Sweet Onion Compote

from In Season: Cooking with Vegetables and Fruits by Sarah Raven

1/2 cup mixed dried fruit, such as raisins, apricots and prunes
1 cup orange juice
1 pound white onions
1 TB. olive oil or 1 TB. butter
1 TB. brown sugar
1/2 lb. apples, peeled, cored, and sliced
4 TB. balsamic vinegar
salt and black pepper

Chop the mixed fruit and marinate it in the orange juice for an hour or so. Slice the onions and sweat in the olive oil or butter with the sugar over low heat until they become translucent and golden brown. Add the apples, mixed fruit and vinegar, and cook for about 25 minutes, until most of the liquid has gone. Season, put into warmed sterilized jars and cover while still hot. The keeps well in the fridge for up to a month.



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Kohlrabi Slaw

Kohlrabi

Dressing:
1/2 cup mayo
1/2 cup plain yogurt
1 TB. curry powder
1 TB. apple cider vinegar
2 TB. honey
2 teas. salt
1 teas. pepper

Slaw:
6 kohlrabi, sliced thinly
1/2 head red cabbage, shredded
3 apples
1/2 cup golden raisins
1 red onion, julienned
2 cups toasted coconut
2 cups toasted walnuts
2 cups carrots, shredded
2 bunches of green onions

Toss vegetables in dressing and serve.

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