It's Fall in New England, and Fall Means... Apples
It's now officially Fall here in New England, and that means Apples. I decided to try some new recipes using some of the locally grown fare, and share my results.
My favorite was the Roast Chicken Breasts with Apple-Onion Stuffing, courtesy of Hannaford, a local super market chain:
Roast Chicken Breasts with Apple-Onion Stuffing
Ingredients:Directions:
1. In a large skillet, heat the first amount of oil over low heat. Add the onion, salt, pepper, and half the rosemary, sage, and parsley. Cook, stirring occasionally, for 6 minutes. Add the apples (Cortland or Macintosh) and butter. Cook another 5 minutes. Remove from heat and let cool slightly.
2. Stir in the bread crumbs, remaining herbs, and chicken broth until the stuffing is moist and holds together. Stuffing can be made several hours ahead of time; cover and refrigerate.
3. Preheat the oven to 425°F.
4. With a sharp knife, cut each chicken breast almost in half horizontally so that it opens like a book the meat should be held together on one long side. Season the inside of the breasts with salt and pepper. Divide the stuffing among the chicken breasts and cover with the top flap, pressing gently to adhere.
5. Place any remaining stuffing in a roaster or ovenproof skillet. Place the chicken on top or directly in the pan if there's no extra stuffing. Drizzle the top with the remaining olive oil and place the pan on the middle shelf to roast for 35 minutes. The chicken should be golden brown and cooked through to a temperature of 170°F. Serve immediately.
(Serves 4)
Roast Chicken Breasts with Apple Onion Stuffing. To import, drag image to your MacGourmet recipe box.
I also enjoyed their Roast Pork Chops with Apples and Sage too:
Roast Pork Chops with Apples and Sage
Ingredients:Directions:
1. Preheat the oven to 400°F.
2. Place the oil in a large broiler pan, gratin dish, or shallow ovenproof skillet. Layer the apples (such as granny smith) on the bottom and season with half the sage, salt, and pepper. Place the pork chops on top and sprinkle with the remaining sage, salt, and pepper. Pour the cider over the pork chops.
3. Roast for 15 minutes. Gently turn the pork chops, basting them with the cider from the bottom of the pan. Stir the apples to allow them to cook evenly. Roast another 15 minutes.
4. Preheat the broiler. Broil the pork and apples for 4 to 6 minutes, or until just golden brown. Serve immediately.
(Serves 2)
Roast Pork Chops with Apples and Sage. To import, drag image to your MacGourmet recipe box.
Finally, for a quick and simple dessert, I recommend this Quick Apple Tart recipe:
Quick Apple Tart
Ingredients:Directions:
Preheat oven to 400°F.
Core and slice apples thinly, drizzling with lemon juice.
Line baking sheet with parchment paper. Unfold pastry on parchment paper. Using tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over. Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes.
Brush melted jam over apples. Bake tart until golden, about 8 minutes longer. Serve warm or at room temperature.
(Serves 6)
Quick Apple Tart. To import, drag image to your MacGourmet recipe box.
My favorite was the Roast Chicken Breasts with Apple-Onion Stuffing, courtesy of Hannaford, a local super market chain:
Roast Chicken Breasts with Apple-Onion Stuffing
Ingredients:
- 4 chicken breasts, on the bone
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 tablespoon olive oil
- Stuffing
- ¾ cup bread crumbs, plain dry
- 2 tablespoons chopped fresh parsley, or 2 teaspoons dried, crumbled
- 1½ tablespoons chopped fresh rosemary, or 1 1/2 tsp. dried, crumbled
- 2 tablespoons chopped fresh sage, or 2 tsp. dried, crumbled
- 2 medium apples, peeled, cored, chopped
- 1 Medium onion, chopped
- ¼ teaspoon Salt, table
- ⅛ teaspoon Black pepper, freshly ground
- ¾ cup chicken broth
- 1 tablespoon Butter, unsalted
- 1 tablespoon olive oil
1. In a large skillet, heat the first amount of oil over low heat. Add the onion, salt, pepper, and half the rosemary, sage, and parsley. Cook, stirring occasionally, for 6 minutes. Add the apples (Cortland or Macintosh) and butter. Cook another 5 minutes. Remove from heat and let cool slightly.
2. Stir in the bread crumbs, remaining herbs, and chicken broth until the stuffing is moist and holds together. Stuffing can be made several hours ahead of time; cover and refrigerate.
3. Preheat the oven to 425°F.
4. With a sharp knife, cut each chicken breast almost in half horizontally so that it opens like a book the meat should be held together on one long side. Season the inside of the breasts with salt and pepper. Divide the stuffing among the chicken breasts and cover with the top flap, pressing gently to adhere.
5. Place any remaining stuffing in a roaster or ovenproof skillet. Place the chicken on top or directly in the pan if there's no extra stuffing. Drizzle the top with the remaining olive oil and place the pan on the middle shelf to roast for 35 minutes. The chicken should be golden brown and cooked through to a temperature of 170°F. Serve immediately.
(Serves 4)
Roast Chicken Breasts with Apple Onion Stuffing. To import, drag image to your MacGourmet recipe box.I also enjoyed their Roast Pork Chops with Apples and Sage too:
Roast Pork Chops with Apples and Sage
Ingredients:
- ¼ cup apple cider
- 2 boneless pork chops
- 1 tablespoon chopped fresh sage, or 1 tsp. dried, crumbled
- 1 ½ each large tart apples, peeled cored, thickly sliced
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 ½ teaspoons extra virgin olive oil
1. Preheat the oven to 400°F.
2. Place the oil in a large broiler pan, gratin dish, or shallow ovenproof skillet. Layer the apples (such as granny smith) on the bottom and season with half the sage, salt, and pepper. Place the pork chops on top and sprinkle with the remaining sage, salt, and pepper. Pour the cider over the pork chops.
3. Roast for 15 minutes. Gently turn the pork chops, basting them with the cider from the bottom of the pan. Stir the apples to allow them to cook evenly. Roast another 15 minutes.
4. Preheat the broiler. Broil the pork and apples for 4 to 6 minutes, or until just golden brown. Serve immediately.
(Serves 2)
Roast Pork Chops with Apples and Sage. To import, drag image to your MacGourmet recipe box.Finally, for a quick and simple dessert, I recommend this Quick Apple Tart recipe:
Quick Apple Tart
This dessert is as impressive as it is simple. And any number of variations would be equally tempting. Try using a mixture of apples and pears, substituting ground ginger for the cinnamon, or sprinkling the warm tart with finely chopped pecans.
Ingredients:
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 2 medium Granny Smith apples, peeled, cored, very thinly sliced
- 1 medium McIntosh apple, peeled, cored, very thinly sliced
- 2 tablespoons (1/4 stick) unsalted butter, melted
- 3 tablespoons cinnamon sugar (or 3 tablespoons sugar mixed with scant 1/2 teaspoon ground cinnamon)
- ¼ cup apricot jam, melted
- 1 tablespoon lemon juice, for drizzling over apples
Preheat oven to 400°F.
Core and slice apples thinly, drizzling with lemon juice.
Line baking sheet with parchment paper. Unfold pastry on parchment paper. Using tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over. Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes.
Brush melted jam over apples. Bake tart until golden, about 8 minutes longer. Serve warm or at room temperature.
(Serves 6)
Quick Apple Tart. To import, drag image to your MacGourmet recipe box.
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posted by Michael on 2:39 PM
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2 Comments:
Quick Apple Tart won't open.
"Could not open the import file using selected format."
Tried to drag reciepe into my MacGourmet Reciepe box and got that dialog box.
All the other recipes came in fine. First time I have seen that dialog box.
Wishful in Fla.
The link wasn't correct so the file wasn't found. You should be all set now.
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