It’s apple picking season! And if you are lucky enough to get to an apple orchard this season, go and have a great time! The weather is perfect for it. It’s cool and crisp outside and soon enough, there will be crackling leaves under foot. Wear a cozy sweater and enjoy some hot apple cider, on your walk through the orchard. It’s a magically time of year, to be enjoyed. As you arrive home, with an eager heart, dumping out those apples onto the kitchen table, keep this recipe in mind. You can make these the minute you get home from the orchard and have that apple pie craving satisfied, quickly. Try to use crisp apples and if you are unsure, ask the people at the orchard if the apples would be suitable for frying. And eat them nice and hot. Enjoy!
- 2 apples, peeled and sliced about a 1/4 inch thick (I used Golden Delicious & Granny Smith)
- 1/2 cup plain bread crumbs
- 1/2 teaspoon cinnamon
- a pinch of pumpkin pie spice
- flour for dredging
- milk (I use a little at a time, as needed)
- canola oil for frying
- 1/2 cup Mascarpone cheese
- 1 oz. light cream
- 1/4 teaspoon vanilla extract
Start out by making your Mascarpone cheese spread, so it’s ready for the hot fried apples. Using a whisk, combine the Mascarpone cheese, light cream and vanilla extract. Add a pinch of cinnamon if you like, to the dip. Set aside until the apples are ready. Set up your breading station, plates for the flour and bread crumbs, and a nice small bowl for the milk. Have an empty plate for the breaded apples. Into the bread crumbs, add the cinnamon and the pumpkin pie spice and combine well. First dredge the apples in the flour, followed by the milk and lastly in to the breadcrumbs. Heat up the canola oil in a heavy bottomed pan, on medium heat until nice and hot. Once hot, carefully put in the breaded apple slices. Fry each side for about 2 minutes, until golden brown. Try not to crowd the pan, and drain on paper towels. Set up your plate with the apples, Mascarpone cheese and honey. This serves 2, double as needed, figuring an apple per person.
This roasted chicken is so juicy. The meat is so tender and succulent, more so when you cut up the chicken and let it sit in the pan juices before serving it. I almost hesitate calling it a roasted chicken because the skin is so soft but if you want more of a crispy skin, just don’t baste it as much. This is a nice meal to share among four people, pair the chicken with a good multi-grain bread, to dunk in the buttery sweet pan juices. A wild rice dish served on the side, along with a Waldorf salad to start and an apple pie for dessert would complete this meal. Enjoy!
- 1 4-pound chicken
- 1 small apple, like a Gala, cut in half
- about 10 mint leaves, 2 left whole, the rest roughly chopped
- 6 oz. apple juice
- 1 teaspoon honey
- 1 tablespoon amaretto *optional
- 2 tablespoons unsalted butter,cut into small pieces
- sea salt
- freshly ground pepper
Preheat your oven to 350 degrees. With a sharp knife, cut your chicken down the breast side, along the back. Please be careful when doing this and using a sharp knife makes it easier, along with slightly pressing down on the knife. You can cut down the other side and remove the back bone and save it for stock or just include it in the baking pan. I’m sure you can always ask the butcher to do it for you, if you’re hesitant. Salt and pepper the inside of the chicken and place 2 mint leaves inside the chicken cavity, around the breast area works best. Take your apple halves and place them cut side down in the roasting pan, eyeing where they will fit easily inside the chicken once you place the chicken over them. Or as I did, I fit the apples, round side in, and cut side out, in the chicken and then placed it in the pan. It sounds more complicated than it really is. You basically want the apple halves to roast inside the open chicken. One of my favorite ways to roast chicken is to put an apple inside but at the same time, I enjoy roasting the chicken with it cut open because all of the skin gets to caramelize and brown. In a small bowl whisk the apple juice, honey and amaretto. Pour over the chicken. Into the apple juice mixture sprinkle half the mint leaves. Season your chicken with sea salt and ground pepper and top with the unsalted butter. Roast your chicken for an hour and fifteen minutes and up to an hour and a half. After about 30 minutes, baste your chicken with the juices about every 15 minutes. Try not to let any mint leaves on the skin when done basting because they will just burn. Once your chicken is done, let it rest for 10 to 15 minutes. If you are using the pan juices, remove the apple and serve along side the chicken, it’s really good. Strain the juices with a fine mesh sieve and pour them back into the pan and put your chicken back in or serve the juices on the side. Sprinkle with mint leaves and serve.
I mowed the lawn yesterday and I tried to ignore the few fallen leaves laying on the grass, a reminder that fall is around the corner. There really is no escaping that summer is slowly slipping away. August is my most favorite month of the year but it’s also bittersweet as it marks the end of summer. And as I came up with this salad, I couldn’t help but think that it has a little bit of an autumn feel to it. But it’s just so good and if you take a walk while the sun is out and close your eyes for a moment, summer is here as long as you want it to be. ;)
- 1 pound turkey cutlets, 4 pieces
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- sea salt
- fresh ground pepper
- 1 bunch dandelion greens, about 2 pounds, chopped
- 1 golden delicious apple, cored and quartered and sliced thin
- 1/2 seedless cucumber, sliced thin and ripped in half
- 1 cup thinly sliced red cabbage
- 2 cups ripped up pieces of ciabatta bread, or any good stale bread you have on hand
- 1 pat unsalted butter
- 1/3 cup olive oil
- 1 oz pear vinegar
- 1 tablespoon honey
- 2 teaspoons rinsed capers
In a bowl combine the flour, salt and pepper. Dredge the turkey cutlets into the flour and set aside. Heat the 3 tablespoons of butter until sizzling on low heat. Add in the turkey cutlets, sauteing for 5 minutes on each side. Set aside your turkey cutlets. In the remaining butter, (add more if needed ) saute your ripped up pieces of bread. Saute the croutons on medium heat and stir a few times until golden brown. Once brown, let drain on paper towels and set aside. To make your salad, combine the dandelion greens, cucumber slices, apple slices and cabbage. To make your warm vinaigrette, melt your pat of butter and stir in the olive oil, vinegar, honey, capers and salt and pepper and heat for about 2 minutes. Reserve a few teaspoons to pour over the turkey cutlets, toss the remaining warm vinaigrette with the dandelion greens. This makes 4 servings. Enjoy!
Let’s say we went to a party together, and I was missing, the first place to look is where the cheese platter is sitting. I love cheese! The buttery cubes of goodness, combined with something sweet. There was a time, I hated cheese. Like the time in kindergarten when I was forced to eat my grilled cheese sandwich, before I went back to class. Tears streamed down my face. I laugh at the memory now, but that day made me a little unhappy. Many years later, the love affair with cheese started. And then whenever there was a holiday or special day, a cheese platter was made, this one was one of my favorites!
On the plate, going clockwise starting at the green apple slices, we have brie, cooked bacon pieces, smoked Gouda, peanut brittle, blue cheese, Jarlsberg, a little bit of walnuts followed by the center of raw pistachios nuts and fig marmalade. All served with a big loaf of your favorite crusty bread and quick and easy homemade butter (April 16ths’ post) There are so many possibilities of flavor combinations here…All creamy, sometimes salty and sweet…
- apple slice + brie + bacon
- bread + brie + pistachios + fig marmalade
- Jarlsberg + bacon
- bread + butter + fig marmalade
- bacon + blue cheese + walnuts
- apple slice + blue cheese + peanut brittle
- bread + butter + smoked Gouda
- apple slice + brie + pistachios
I hope you enjoy it as much as I did!