1. APPLE, BACON AND BLUE CHEESE STUFFED PORK CHOPS
4 pork chops
1 large shallot chopped
2 cloves garlic minced
1 apple peeled cored and sliced small
4 slices bacon chopped
3/4 cup blue cheese crumbled
1 tbsp fresh rosemary chopped
salt and pepper to taste
Preheat oven to 400 F degrees.
Cut a pocket in each pork chop, bone in pork chops can be used as well. Season each pork chop with salt, pepper and rub them with the rosemary. Set aside.
Cook the bacon in a large oven proof skillet. Reserve 1 tbsp of the bacon fat in the skillet, and another tbsp for later, discard the rest.
Fry the shallot and apple together, for about 3 minutes until apple softens. Add garlic and continue cooking for another minute. Turn off heat and add blue cheese to skillet and stir.
Spoon about half cup of the stuffing into each pork chop.
Add remaining bacon fat to skillet and add heat. Place pork chops in skillet and cook on each side until they start to brown, about 5 minutes per side.
Place skillet in preheated oven and bake for 20 minutes.
2. WILD RICE BOWL WITH APPLES, KALE AND CIDER VINAIGRETTE
1 cup wild rice
3 cup chopped kale
1 large sweet potato, chopped
potato seasonings: dried parsley, cinnamon, salt and pepper (a few dashes of each)
2 Cortland apples, cored and thinly sliced
1.5 cups pecans, toasted
Apple Cider Vinaigrette
1 tablespoon Dijon mustard
¼ cup raw apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon raw honey
⅓ cup extra-virgin olive oil
salt and pepper, to taste
Start by cooking the wild rice. Bring 1 cup dry rice to a boil with 3 cups water and ½ tsp salt. Cover and simmer 45 minutes until tender. Drain and set aside.
While the rice is cooking prepare the rest of the ingredients and the dressing.
For the Dressing
Combine all ingredients in a mason jar, shake until incorporated, set aside.
For the Salad
Trim and chop the kale. Place in a bowl and toss with a couple tsp of the dressing. Massage it into the kale. Set aside.
Heat a large skillet over medium high with 1-2 tablespoons of olive oil. Add chopped sweet potato toss to coat with olive oil. Season with parsley, cinnamon, salt and pepper. Sauté 15 minutes, stirring occasionally to prevent sticking.
On a rimmed baking sheet, toast pecans at 350F for 5 minutes until starting to smell toasty.
To assemble the salad, mix everything in a large bowl. Topping with pecans and saving a few apple slices to garnish the top.
*If not serving right away, wait to add the dressing to the remainder of the salad.
3. APPLE HARVEST SQUARES
1 ½ cups flour
1 cup sugar, divided
½ teaspoon salt
½ cup unsalted chilled butter, cut into 1-inch pieces
4 cups peeled and sliced apples (about 2-3 large apples)
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1 egg, lightly beaten
1/3 cup evaporated milk
1 teaspoon vanilla extract
¾ cup chopped walnuts
1 1/3 cups flaked coconut
Preheat the oven to 375 degrees. Lightly spray a 13×9-inch baking pan with pan spray.
In the bowl of a food processor, add the flour, 1/3 cup sugar, and salt. Pulse once quickly to combine. Add the butter pieces and pulse again until the butter is fully incorporated and you have a fine, dry crumb mixture.
Pour the crumb mixture into the prepared baking pan and press into an even layer in the bottom of the pan. (Don’t worry about the crumbs looking too dry in the pan – it will bind together as it bakes.)
In a bowl, combine the apple slices and lemon juice and stir to combine. Arrange the apple slices in rows on top of the crumb mixture. Sprinkle the apples with any remaining lemon juice left in the mixing bowl.
In a small bowl, combine 1/3 cup sugar with the cinnamon. Mix well and then sprinkle the mixture over the apple slices.
Bake in the oven for 20 minutes.
While the pan is in the oven, in a medium sized bowl, mix together the remaining 1/3 cup sugar, egg, milk, vanilla, walnuts and coconut until well combined. Spoon over the partially baked apple crumb mixture and spread as evenly as possible.
Bake for another 20-25 minutes or until the topping is lightly golden brown.
Allow to cool slightly, then cut into squares while still warm. Allow to cool completely before serving.
4. FRENCH APPLE TART
1 sheet of puff pastry
2 large crisp apples peeled and sliced thinly
1 1/2 tsp lemon juice
3/4 cup brown sugar
1/4 cup fig preserves
Preheat the oven to 400°F. Place a large sheet of parchment paper over a baking sheet. Unroll your puff pastry sheet (or if you've made your own, roll it out on a lightly floured surface to 10 1/2" by 15 1/2”). Use a fork to pierce all over the puff pastry.
In a large bowl, very gently toss the apple slices with the lemon juice and brown sugar. Layer the apple slices on the puff pastry square however you prefer, diagonally or straight down. Just make sure you slightly overlap the apple slices.
Bake the tart for approximately 40 minutes, until the edges of the apples and puff pastry begin to brown. The apple juices that stream off the tart will burn quickly on the parchment paper - do not worry, this is OK.
Immediately loosen the tart from the pan using a metal spatula. Transfer the tart to your serving plate. Warm up the fig preserves in the microwave for about 30 seconds. Use a pastry brush to brush the fig preserves all over the tart. Enjoy warm or room temperature.