Accentuating Autumn with Apples

Applesauce

Quarter and core the apples.  Place in a pot and pour the apple cider on top. Cover and cook on medium heat until the apples are soft and most of the liquid has evaporated.  Pour into a bowl and chill.  Mash with a hand masher for chunky or smooth applesauce.  Serves 2

• 4 apples
• 1/2 cup apple cider

Apple Salad

Wash and dry lettuce.  Place into a bowl and tear into bite size pieces.  Quarter and core the apples.  Slice each quarter into 6 slices and place into the salad bowl.  Sprinkle the cheese and walnuts on top and toss with the balsamic dressing.

• 2 heads of butterleaf lettuce
• 2 apples
• 4 oz Gorgonzola cheese
• 1/2 cup candid walnuts3 tablespoons water or apple juice

Balsamic Vinaigrette

In the bowl of a food process place 2 cloves or garlic, 1 teaspoon of salt and cracked pepper to taste.  Process and slowly drip through the feed tube 1/4 cup extra virgin olive oil and 1/4 cup walnut olive.  Process until oil is fully incorporated.

Pork Chops  with Apple Stuffing

2 extra thick pork chops with a pocket cut in each.  Season the inside of the pork chop with salt, pepper, and garlic powder.  Set aside.  In a bowl mix together 3 corn bread muffins crumbled, 1 grated apple, 1 tablespoon of apple cider, 1 tablespoon of chicken stock, 1/2 of a diced onion, 2 cloves of garlic and 1/2 of  a diced rib of celery which has been sautéed in 2 tablespoons of butter.  Season the stuffing with salt, cracked pepper, 1/8 of a teaspoon of cinnamon and add 2 stems of diced parsley. If mixture is to dry add a little more chicken stock or apple cider 1 tablespoon at a time, until desired consistency is obtained.  Thoroughly mix all ingredients and divide mixture in half.  Stuff each portion into a pork chop.  Place pork chops in a pan on top of a rack, bake at 350  for 30 minutes or until pork chops are cooked to your likeness.
 

Autumn Apple Pie with Cheddar Cheese Crust

Combine the dry ingredients with the butter and shortening until the mixture forms small clumps.  Add the cheese and combine until the mixture resembles coarse crumbs.  Add the water, 2 tablespoons at a time until the mixture forms a ball.  Divide this in half and chill for 45 minutes.  Roll half of the dough into a 12-inch circle.  Lay into a 10-inch pie pan pressing it into the sides and bottom of the pan.  Place the filling into the pan, mounding it slightly.  Roll the top crust out.  Wet the bottom crust rim with water and the top crust over the filling, tucking in the dough.  Cut away any excess dough, leaving 1-inch of overhang.  Seal the edges with a fork and crimp decoratively.  I usually cut out apple shapes from the leftover dough, and wetting one side, place them atop the pie.  Prick the crust with a fork and cut a vent into the center.  Brush with cream and sprinkle a cinnamon/sugar mixture over the top.  Bake at 350 about 60 minutes.

Crust:

• 3 cups flour
• 1 cube butter 1/4 cup sugar

Filling:

Mix until apples are well-coated.

• 5-7 Granny Smith apples, peel, core, and slice
• 2/3 cup sour cream
• 1 egg, slightly beaten
• 1 teaspoon vanilla AND cinnamon
• 1/2 cup white AND brown sugar
• 1 cup walnuts
• 3 Tablespoons flour

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