Entertaining
Apples on the menu

Apples on the menu

Apples aren’t just for dessert and can be prepared a thousand ways… Here are our suggestions for a menu composed only of apples.

Apples are used in hundreds of recipes and it’s time to rediscover them! They can be used in cole slaw or with kale, mixed with stripped Brussel sprouts and parmesan, in a soup with squash, potatoes and leek, and even in our crêpe mix. Now that’s a creative ingredient!

 

Entrée: Brie with maple syrup, apples and walnuts

Preparation: 8 minutes
Cooking: 10 to 12 minutes
4 servings

Ingredients
15 mL (1 tbsp.) butter
5 mL (1 tsp.) brown sugar
1 apple, peeled and diced
80 mL (1/3 cup) dried cranberries
80 mL (1/3 cup) walnuts, chopped
Ground black pepper
1 round brie cheese, 250 g (1/2 lb.)
45 mL (3 tbsp.) maple syrup
Baguette croutons, lightly toasted

Preparation
1. Preheat the oven to 180°C (350°F). 2. Melt the butter in a skillet. Add the brown sugar and caramelize the apple. 3. In a bowl, mix together the caramelized apple, cranberries and walnuts. Season with pepper. 4. Place the brie in an ovenproof dish, add the mixture obtained from the previous step, and top with maple syrup. Cover. 5. Cook in the oven for 10 to 12 minutes or until the cheese becomes soft. 6. Serve with the croutons.

 

Main course: Filet of grain-fed veal stuffed with prunes, apples and rosemary

Preparation: 10 minutes
Cooking: 80 minutes
4 servings

Ingrédients
1 filet of grain-fed veal of about 900 g (2 lb.)
15 mL (1 tbsp.) oil

Stuffing
125 mL (1/2 cup) dried prunes, chopped
1 red apple, cut in small cubes
60 mL (1/4 cup) pure apple juice
1 clove garlic, chopped
1 shallot, chopped
125 mL (1/2 cup) bread crumbs
15 mL (1 tbsp.) fresh rosemary, chopped
Salt and pepper to taste

Sauce
250 mL (1 cup) applesauce, homemade or store-bought
60 mL (1/4 cup) Bordeaux red wine
15 mL (1 tbsp.) honey

Preparation
1. Preheat oven to 230°C (450°F). 2. Mix all stuffing ingredients. Season generously. 3. Open the veal filet in two (thickness wise) without cutting through. 4. Cover with stuffing, close with toothpicks or tie with string. 5. Place veal in baking dish, brush with oil, season and sear at the center of the oven for 15 minutes. 6. Lower temperature to 160°C (325°F) and cook for 1 hour. 7. During the last minutes of cooking, heat all sauce ingredients in a small saucepan. Simmer for 2 minutes. 8. Serve slices of filet topped with applesauce.

Dessert: Apple bundles with cider caramel sauce

Preparation: 20 minutes
Cooking: 27 minutes
2 servings

Ingredients
15 mL (1 tbsp.) butter
125 mL (1/2 cup) brown sugar
125 mL (1/2 cup) sweetened concentrated milk
30 mL (2 tbsp.) ice cider
2 Quebec apples, peeled
15 mL (1 tbsp.) lemon juice
A pinch of ground cinnamon
A pinch of ground nutmeg
300 g (2/3 lb.) homemade or store-bought pie pastry
1 egg, beaten

Preparation
1. In a saucepan, melt the butter with the brown sugar and concentrated milk. Let simmer on low heat for 7 minutes. 2. Add the ice cider. Mix well and keep hot. 3. Using an apple corer, remove the apple cores. Cut the apples in half horizontally. 4. Thinly dice the apples tops. 5.  Empty out the bottoms to form bowls and dice up the excess apple. 6. Transfer the diced apple into a bowl, add the lemon juice and sprinkle in the cinnamon and nutmeg. 7. Pour in half the cider caramel and mix well. Set aside. 8. Preheat oven to 190°C (375°F). 9. Roll out two squares of pastry, approximately 20 cm (8 in.) long and 0.5 cm (1/5 in.) thick. 10. Place an apple bowl in the centre of each square. 11. Fill the bowls with the diced apple mixture. 12. Brush the edges of the squares with egg and fold the sides in. 13. Place the pastries on a baking sheet, brush with the remaining egg and bake for 20 minutes. 14. Drizzle the remaining cider caramel over the pastries and serve warm.

 

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