Roasted Sausage with Apples and Onions

I love this amazing french sausage from the local fancy market. Use a mild sausage for this recipe.

• 1 1/2 lb thin merguez sausage coil or links
• 3 Honeycrisp or Pink Lady apples, cut into 1 1/2-inch wedges
• 2 sweet onions, cut into 3/4-inch wedges
• 6 thyme sprigs
• 1/4 c olive oil
• 4 medium garlic cloves, coarsely chopped
• 1 tsp lemon zest
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 c chopped fresh flat-leaf parsley

Preheat oven to 425°F. Insert 2 skewers into sausage coil in an “X” shape. Place sausage coil in middle of a large rimmed baking sheet. (If using links, arrange in a single layer on baking sheet.)

Toss together apples, onions, thyme, olive oil, garlic, and lemon zest in a large bowl; season with salt and pepper. Scatter apple mixture around sausage on baking sheet. Roast in preheated oven until sausage is cooked through and apples are tender but not falling apart, about 25 minutes. Remove skewers, and cut sausage into large pieces. Sprinkle with parsley, and serve.

Serves 4.

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Pressure Cooker Pork Loin with Apples

This is so simple and so tasty. It tastes even better the next day. Totally time is just about an hour. 

Ingredients:
1 3 lb pork loin roast
1 red onion, sliced thin
2 grabby smith apples, sliced thin
4 springs thyme
2 bay leaves
1/2 c white wine
1/4 chicken broth
1/2 tsp salt
1/2 tsp groubd black pepper

Add all ingredients to the pressure cooker, stir.

Set on high pressure (9-11 psi) set for 30 minutes. Remove the rhyme and Bay leaves when done.

Use to forks to shred the Pork and serve.

Serves 6 – 8.

Patricia wellls tarte aux pommes a la creme

My step mom made this for Christmas Dessert – amazing!!

Crust:
1 c flour
7 TBSP butter
2 tsp sugar
1/8 tsp salt
3 TBSP cold water

Preheat oven to 375.

Process course meal. For into a ball and refrigerate 1 hour. Roll out to fill a 10 inch tart pan. Press into shell, top with parchment and pie weight and bake about 10 – 15 minutes until starting to brown.

Tart
3 large egg yolks
1/2 tsp almond extract
3/4 c creme fraiche
3 TBSP, 2 TBSP to sprinkle on top
1 parbaked crust
5 apples, peeled and cut into 8 slices

Preheat oven to 375.

Whisk together eggs, extract, creme and 3 TBSP sugar.

Place the cut apples just inside the rim of the pan in a circle slightly overlapping into 2 or 3 concentric circles. Pour creme over the apples and sprinkle with sugar.

Bake for 45 minutes until filling is set and apples Are nicely browned and puffy.

Serves 8.

Spiced Apple Bread Pudding

1 1/2 lb tart apples, thinly sliced
2 TBSP brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
3 c apple cider
2 TBSP butter, melted
1 tsp vanilla
6 c 1-inch challah bread, stale
1/3 c golden raisins
1/2 c walnuts, toasted and chopped

Preheat oven to 350°F.

Toss apples with brown sugar, cinnamon and nutmeg in a medium bowl.

Combine cider, butter and vanilla in another medium bowl.

Cover the bottom of a 3-quart round casserole dish with 2 c bread pieces. Pour 1/2 c of the cider mixture over them. Sprinkle with about one-third of the raisins and cover with about one-third of the apple slices. Repeat. For the third layer, arrange the rest of the bread, raisins and apples so that some of each is visible on the surface. Slowly ladle the remaining cider mixture over the top. Using a flat, wide spatula, press down to compact. Cover with a lid or foil.

Bake for 30 minutes. Use the spatula again to press down the top and baste it with the liquid.

Cover and bake for 30 minutes more. Baste the top layer again by pressing down on it with the spatula. Keep the cover off and continue baking until the top is golden, about 30 minutes more.

Let rest on a wire rack for 15 minutes.
Scoop the bread pudding into individual serving dishes. Sprinkle each portion with some of the walnuts and top with a dollop of whipped cream.

Serves 8 -10.

Roasted Pork and Apples

Apples and pork are the perfect pairing. I served this dish along side some Swiss chard and farro. The best part is leftovers!!

Ingredients:
1 1/2 lb pork tenderloin
2 TBSP cornstarch
2 tsp cinnamon
2 TBSP brown sugar
2 apples, sliced & cored
2 TBSP raisins
1/2 c white wine

Preheat 400.

Salt and pepper pork and place in a roasting pan.

Combine cornstarch, brown sugar and cinnamon. Toss apple spices in the mixture a few at a time to coat. Place in roasting pan. If you have left over sugar mixture sprinkle over the top of the port, toss in raisins. Pour wine over top.

Cover and roast for 30 minutes. Baste pork and continue to cook until pork is 150 – 155, about 20 minutes.

Allow to rest 10 minutes. Slice and serve.

Serves 4.

30 min uncover .
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Baked Apple Oatmeal

I made Nutella oatmeal bars a couple weeks ago and they were a huge bit with the kiddos. So I decided to try a little healthier version with apples and cinnamon.

1/2 c brown or coconut palm sugar
1 TBSP vanilla
2 1/2 c old-fashioned rolled oats
1 tsp baking powder
1/2 tsp sea salt
1/4 tsp nutmeg
2 c milk
1 egg
2 tablespoons coconut oil, melted and cooled
2 c chopped apples
1 c chopped nuts
2 tsp cinnamon

Preheat the oven to 375 degrees. Grease an 8-inch square baking dish.

In a medium bowl, combine all the ingredients until well incorporate

Spoon the oat mixture into the baking dish and place in oven.

Bake for 35 – 45 minutes, or until the oatmeal is a light golden brown along the edges, and the center has set up. Cool for 10 or 15 minutes, slice, and serve.

Crispy Sautéed Foie Gras with Buttery Apples

Foie is now prohibition food here in California, lucky for me I stocked up on flash frozen from Hudson Valley before the ban.

Ingredients:
2 apples, peeled, cored and sliced into 8 rounds
3 TBSP butter
4 – 2 oz slices of Foie Gras
Flour
Salt & pepper
1 TBSP apple cider vinegar
1/4 c veal stock

I a large sauté pan, heat butter over medium heat and add apples. Cook 3 minutes on each side. Remove and keep warm.

Dredge Foie in flour season with salt and pepper. Melt 1 TBSP butter over medium heat sauté Foie for 1 -2 minutes per side, it should be nicely browned on outside and slightly pink on the inside.

Arrange apples and Foie on a plate. Deglaze the pan over high heat, add stock and vinegar, reduce by half, whisk in 1 TBSP butter. Cook 2 minutes stiring. Pour over Foie.

Serves 4.

Apple, Onion Pizza

One of the many cooking blogs I follow had a write up about October being Apple month and there was a recipe for apple pizza, it was really more of a dessert pizza, but it did inspire me. I then came across a champagne cheddar at Costco and knew the pizza gods were speaking to me and I had to create this pizza. So what goes better with cheese and apple then caramelized onions and crunchy pig bits – pizza crust! This pizza was truly magical – sweet onions, salty pork, creamy cheese and tart apples – mmmmm! Needless to say there were no leftovers.

Ingredients:
8 oz pizza dough (I like thin crust)
6 oz grated white cheddar cheese
4 oz pancetta, browned and crispy
4 sweet onions, thinly sliced
1 large granny smith or baking apple thinly sliced

Preheat oven to 425.

In a 12 inch skillet, toss onions with a little oil and 1/4 c water, cook over medium heat until they soften. Cover and continue to cook on low heat, adding water 1/8 c at a time to keep from drying out. I start these early and just cook until they are done, it usually takes an hour or so.

Roll put dough very thin. I just use my fingers to press it out into the shape I want.

Spread onions over the dough, top with pancetta, cheese and apples. Bake for 5- 10 minutes until everything starts to brown. I finished mine under the broiler to get the apples a little crispy – If you do this stay near and keep a close eye on your pizza, broilers have a way with burning if you don’t watch the closely.

Serves 2 – 4.
9 WW PP per serving, 4 servings.