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The perfect combination of sweet and savory and ready in 30 minutes.
INGREDIENTS
INSTRUCTIONS
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Ingredients
For the Salad: 1 medium bunch curly kale washed and stems removed 1 medium delicata squash (can substitute butternut squash) 1 tbsp olive oil 1 large apple 1/2 cup raisins or dried cranberries Optional: 1/3 cup pecans or sliced almonds Salt and pepper For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil 2 tbsp balsamic vinegar 2 tbsp pure maple syrup 1 tbsp dijon mustard 1 pinch salt and pepper or to taste Instructions
Makes 3 cups
Ingredients
Ingredients
Preparation
Ingredients
Directions
Ingredients
2 medium carrots, sliced (1 cup) 1 tablespoon butter or margarine 1 medium apple, cut into thin wedges 2 tablespoons real maple syrup 1/4 teaspoon ground cardamom Directions
 Makes one 8 inch tart
4 to 5 Granny Smith apples—peeled, cored, quartered and thinly sliced 1 tablespoon fresh lemon juice 1 cup sugar ¾ cup plus 3 tablespoons all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch of kosher salt 3 large eggs ¼ teaspoon pure almond extract Confectioners’ sugar & freshly grated nutmeg
 Serves: 4
⅓ cup extra virgin olive oil 4 ounces pancetta, diced ¼ cup Champagne vinegar ¼ cup pure maple syrup ¼ teaspoon salt ¼ teaspoon ground black pepper 1 small head radicchio, shredded 1 (8-ounce) bunch kale, stems discarded, leaves shredded 2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks ¾ cup pecans, pan-toasted if desired
 Serves:4
8 chicken thighs Salt and freshly ground black pepper 5 tablespoons butter, divided 2 tablespoons olive oil 1 large onions, diced 2 carrots, diced 3 sprigs thyme 1 bay leaf ½ cup Calvados or Applejack 2 cup cloudy apple cider 4 large shallots, peeled and halved, but left connected at the root 3 medium apples, peeled, cored and cut into wedges 1 cup crème fraîche
 Serves 6
3 tablespoons olive oil 2½ tablespoons cider vinegar 2 teaspoons lemon juice ¼ teaspoon sugar 1½ tablespoons fresh mint leaves, shredded 6 stalks celery, shaved or julienned 2 medium fennel bulbs, julienned 1 large Granny Smith apple, cored and thinly sliced with peel intact 4 medium radishes, halved and thinly sliced 2 tablespoons fennel fronds, chopped
 Serves: 8
3 cups thinly sliced peeled Granny Smith apple 1 teaspoon lemon juice cooking spray ¼ cup maple syrup 1 tablespoon butter, melted ½ teaspoon salt ¼ teaspoon black pepper 3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced ¼ cup Panko bread crumbs 2 teaspoons olive oil ¼ teaspoon ground nutmeg
 Serves 6 as a side dish
2 medium kohlrabi bulbs, de-stemmed and sliced into thin matchstick pieces 2 medium green apples, peeled, cored and sliced into thin matchstick pieces ¼ cup shelled, raw pumpkin seeds ¼ cup shredded fresh mint leaves 4 tablespoons good green olive oil 2 tablespoons red wine vinegar 2 teaspoons brown sugar Salt and fresh pepper to taste A few fresh whole mint leaves for garnish
 Ingredients
Directions 1. Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. 2. Stir in salt, sage, paprika and pepper; cook for 30 seconds. 3. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes. 4. Use an immersion blender or transfer the soup to a large blender or food processor add sour cream (if using) and process until smooth. 5. Garnish with celery leaves, if desired.  Serves: 4 as a side dish
2 tablespoons fresh lemon juice ½ cup light cream 1 tablespoon Dijon mustard 1 level teaspoon sugar 2 tablespoons shredded mint, plus leaves for garnish ¼ lb. snow peas, julienned 2 medium kohlrabi, trimmed and spiraled or julienned 2 medium Granny Smith apples, cored and spiraled or julienned
Recipe by Anna Gill
Serves: 8 3 cups thinly sliced peeled Granny Smith apple 1 teaspoon lemon juice Cooking spray ¼ cup maple syrup 1 tablespoon butter, melted ½ teaspoon salt ¼ teaspoon black pepper 3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced ¼ cup Panko bread crumbs 2 teaspoons olive oil ¼ teaspoon ground nutmeg 1. Preheat oven to 400°. 2. Combine apples and lemon juice in a large bowl and toss gently. 3. Coat a 13 X 9 inch baking dish lightly with cooking spray. 4. In a small bowl, mix the syrup, butter, salt and pepper together. An emulsifier is great for this job, but a brisk fork is just fine. 5. Alternate and overlap the potatoes and apples slices in the baking dish. 6. Drizzle the syrup mixture over the top of the dish and bake in the oven for approximately 30 minutes, depending on the thickness of the slices. 7. A few minutes before the 30minutes is complete, mix the panko crumbs with the nutmeg and olive oil. 8. Remove the dish from the oven and sprinkle the sweet potatoes and apples with the panko crumbs. 9. Bake for an additional 15 minutes or until golden. Let stand for 10 minutes before serving. Recipe by Kay Carroll Serves 6 3 Tablespoons canola or grapeseed oil 1 rutabaga diced (or large kohlrabi or turnip) 3 carrots, diced 2 stalks celery, diced 1 green bell pepper, seeded and diced 2 tomatoes diced 40 oz. vegetable (or chicken) stock 6 large apples – on the tart side, like Granny Smith 3 Tablepoons instant mashed potatoes (or equivalent amount of another broth thickener – e.g., flour, tapioca) 2-3 Tablespoons lemon juice Hot sauce to taste Salt and pepper to taste Optional: Add a protein for a main meal entrée – e.g., kielbasa, sausage, white beans, tofu. 1. Heat the oil in a large saucepan. Add the rutabaga, carrots, cleery, green peper and tomatoes. Sautee for 5-6 minutes until just soft. 2. Pour in the stock and bring to a boil. Lower the heat and simmer for about 45 minutes. 3. Meanwhile, peel and core the apples and chop in small dice. Add to saucepan after 45 minute simmer. Simmer for additional 15 minutes. 4. In a bowl, mix together the thickener and some of the broth from the saucepan. Add lemon juice to taste. Slowly pour mixture into the soup, stir well, and bring to a boil. Reduce heat and simmer for 2 minutes. 5. Add hot sauce, salt and pepper to taste. Simmer an additional 2 minutes. 6. Serve with crusty bread.  Recipe by Anna Gill
Serves: 8 Brine: 2 cups water ⅓ cup coarse kosher salt ¼ cup pure maple syrup 4 unpeeled garlic cloves, smashed 3 large fresh sage sprigs 2 bay leaves (preferably fresh) 1 teaspoon whole black peppercorns 2 cups ice water 1 -5 to 5½ pound bone-in pork loin rib roast, chine bone removed Vegetables and breadcrumbs: 1½ pounds tart crisp apples, cored, cut into 1-inch-wide wedges 3 cups coarsely chopped onions ¾ cup chopped celery 1 tablespoon finely chopped fresh sage 4 tablespoons extra-virgin olive oil, divided Coarse kosher salt 2¼ cups apple cider 1½ tablespoons pure maple syrup 2½ tablespoons Dijon mustard, divided 3 tablespoons unsalted butter, melted 1½ cups fresh breadcrumbs Special equipment: 2 - 2-gallon re-sealable plastic bag For brine: 1. Stir 2 cups water and ⅓ cup coarse salt in medium saucepan over medium heat until salt dissolves. 2. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. 3. Add 2 cups ice water; cool brine to room temperature. 4. Place roast in doubled re-sealable plastic bag. Carefully pour brine into bag with roast; seal the inner bag pressing out as much air as you can. Repeat with the outer bag and place in refrigerator and brine pork overnight. 5. Remove pork from brine; discard brine and pat the roast dry with paper towels. Let pork stand 1 hour at room temperature. For vegetables and breadcrumbs: 1. Preheat oven to 325°. 2. Place apples, onions, celery and sage on heavy 18x12-inch rimmed roasting pan. Drizzle with 3 tablespoons oil and sprinkle with coarse salt and pepper. Toss the vegetables to coat them with the seasoning. 3. Move the mixture to the sides to make room for the roast in the middle. 4. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. 5. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture. 6. Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. 7. Pour reduced cider over apple-onion mixture. 8. Mix maple syrup and 1½ tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork. 9. Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. 10. Transfer pork to carving board and let rest 15 minutes. 11. Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season crumbs to taste with coarse salt and pepper. 12. Spread out on small rimmed baking sheet. 13. Increase oven temperature to 375°. 14. Bake breadcrumbs until golden brown and crisp, 8 to 10 minutes. 15. Cut pork roast into ½ -inch-thick slices off bone. Divide among plates. 16. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from roasting pan into small pitcher. 17. Sprinkle mustard breadcrumbs over pork and serve with the juices.  Recipe by Anna Gill
Serves: 4 1 tablespoons light olive oil 2 cups Brussel Sprouts, halved from stem end 2 large apples, peeled, cored and diced 1 large pear, peeled, cored and diced 1 cup apple cider ¼ teaspoon cinnamon Salt and freshly ground pepper 1. Heat the oil in a large pan over medium heat. 2. Cook Brussels Sprouts cut side down, until browned. Turn and let the reverse side brown too, about 10 to 12 minutes. 3. Add the apples and the pear; cook until soft, 5 minutes. 4. Add the cider and the cinnamon; simmer, stirring, until all liquid cooks away. 5. Season with salt and pepper and serve. Recipe by As adapted from Allison Kane Makes 1-9” pie Crust: 2½ cups all-purpose flour 1 tablespoon cornstarch ½ teaspoon salt 20 tablespoons unsalted butter, cut into ½-inch pieces and re-chilled (preferably a European-style butter for higher fat content) 3 to 7 tablespoons ice cold vodka (the alcohol evaporates - makes a flakier crust) ¼ cup shredded extra sharp cheddar cheese Filling: ½ cup firmly packed brown sugar ½ teaspoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon salt 4 large, tart and firm apples (Granny Smiths, Macouns and Cortlands are all good) ½ cup shredded extra sharp cheddar cheese 1 egg beaten for glaze Crust: 1. In a food processor, briefly pulse together the flour, cornstarch and salt. 2. Add butter and the cheese. Pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). 3. Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together. 4. Divide the dough into two equal parts. Form dough into flattened disks, as wide as you quickly can. 5. Wrap in plastic or place in a re-sealable plastic bag. Refrigerate at least 1 hour before rolling out and baking. Filling: 1. Preheat oven to 425◦. 2. On a clean lightly floured surface rollout one of the dough disks into a circle approximately 11 inches in diameter and ⅛ to ¼ inch thick. 3. Rolling the rolled out dough over your rolling pin, drape it over and into a 9 inch pie plate. Trim the overhang to about 1 inch. 4. Refrigerate the crust until ready to bake 5. Place the brown sugar, ginger, cinnamon and salt into a large bowl and whisk the ingredients together. 6. Add the apples and toss them gently until they are well coated with the sugar mixture. 7. Pour the apple mixture into the prepared pie crust. Brush the edges with the beaten egg. Set aside. 8. Roll out the second dough disk to the same proportions. Drape it over your rolling pin and place it over the filled pie. 9. Trim the edges of the pie crust. Crimp and roll the pie crusts together over the edge of the pie plate into a decorative pattern, sealing the filling within. 10 Brush the entire top crust with the remaining egg wash. 11. Place the pie plate on a baking dish and put both into the heated oven. Bake for 10 minutes; rotate the pie plate 180◦ in the oven and bake for another 10 minutes. 12. Remove the pie from the oven. Sprinkle the cheddar cheese on top and return to the oven for another 10 to 20 minutes, until the crust is golden and the cheese is completely melted. 13. Remove the pie from the oven and onto a wire rack to cool for at least 1 hour before serving.  Recipe by Barbara Mojon Gugnoni of Perfect Pastries
4 apples, peeled, cored, & sliced into 1/8” thick slices 3 Tbsp butter plus 1 Tbsp, divided plus more for pan 3 Tbsp plus ½ cup pure maple syrup, divided 1/8 tsp cinnamon 1/8 tsp plus ¼ tsp salt, divided Pinch plus ¾ tsp. freshly grated nutmeg, divided 8 cups of cubed bread approximately 20 ounces* 2 ¼ cups milk 2 ¼ cups cream 4 eggs plus 2 yolks 1 Tbsp. pure vanilla extract 2 Tbsp. bourbon (optional) ¼ cup brown sugar Cinnamon and sugar mixture *This recipe is excellent with either Wave Hill bread or Bantam Bread's challah. 1. Cut bread into cubes and lay out on cookie sheets to begin drying out 2. Make apple filling. Melt 3 Tbsp butter. Add maple syrup, cinnamon, salt and pinch of nutmeg and stir to combine. Add apples and stir to coat. Cook for approximately 10 minutes until apples are soft but not mushy and syrup is coating and clinging to apples. Remove from heat and let cool completely. 3. Heat oven to 325. Rack in lower third of oven. Generously butter a glass or ceramic 9x13 baking dish. 4. Whisk eggs, yolks, maple syrup, and brown sugar in a very large bowl. Whisk in milk, cream, vanilla, salt, ¾ tsp. nutmeg and bourbon, if using. (Bourbon was used in the dessert at the Mid-Winter Harvest Dinner.) Add bread to custard, toss to coat well and let rest 30 minutes. 5. Make topping: Melt remaining 1 Tbsp. of butter. Mix together some sugar and cinnamon. 6. After 30 minutes, place one half of bread with custard in baking dish. Top with apple filling and then the rest of bread cubes. Pour custard evenly over bread and press down slightly on the bread. Brush exposed bread with melted butter and sprinkle cinnamon and sugar over the whole dish. 7. Bake for 55 – 65 minutes until deep golden brown, sides are rising up a bit and the center jiggles just a bit when shaken. Let cool until lukewarm or cool completely, then refrigerate. Warm in a low oven covered and serve. Serving suggestion: Vanilla ice cream or maple whipped cream.  Recipe by Anna Gill
Makes about 3 cups 2 cups diced apple (about 3/4 pound) ½ cup diced green bell pepper ⅓ cup fresh lime juice ¼ cup diced scallions or shallots ½ cup whole husk cherries, papery husk removed ¼ cup minced fresh cilantro 1 tablespoon honey ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 jalapeño pepper, seeded and minced 1. Combine all ingredients. 2. Stir gently until well blended  Recipe by Anna Gill
Makes 1 ½ to 2 Pints 7 cups ½-inch cantaloupe chunks (from 2 ripe medium cantaloupes) 1 tart green apple peeled cored and coarsely grated 1½ cups sugar ½ cup fresh lime juice 2 tablespoons finely shredded basil ½ teaspoon freshly ground Black pepper 1. In a large, heavy, skillet, combine the cantaloupe, apple, sugar and lime juice. 2. Mash the mixture into a chunky pulp, a potato masher works well. Let stand for an hour to an hour and a half, stirring occasionally. 3. Bring the fruit mixture to a boil over moderately high heat, stirring often. Lower the heat to moderate and simmer the jam, stirring often to prevent scorching, until thickened, 20 to 30 minutes. 4. About halfway through the cooking time, using a large metal spoon or a twist of cheesecloth, skim off any white foam that has accumulated on the surface. 5. Remove from the heat and stir in the pepper. 6. Ladle the hot jam through a wide-mouthed funnel into 3 to 4 sterilized half-pint jars and seal with wax. |