theme: Apples

Posted on » by Ashley » Theme:

Turkey Breast with Gravy

We didn’t melt the butter – we softened it, and only used about half of the stick. I also did my own gravy but used similar ingredients to what the recipe called for. I didn’t use anywhere near 4 cups of chicken broth though. I just eyeballed the amounts until it cooked down to a consistency I was happy with.

Turkey Breast with Gravy
How to Boil Water

Total Time: 7 hr 50 min
Prep: 20 min
Inactive: 4 hr 30 min
Cook: 3 hr 0 min

Yield: 8 to 10 servings

Turkey:
1 gallon water
1 cup kosher salt, plus more for seasoning
1/2 cup firmly packed light brown sugar
1 (6 to 7) pound turkey breast, on the bone
8 tablespoons unsalted butter, melted
Freshly ground black pepper

Gravy:
1 shallot, minced
4 cloves garlic, smashed
1 sprig rosemary, minced (about 1 tablespoon)
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth

Heat the water, salt, and sugar in a large soup pot over high heat, stirring, until the salt and sugar has dissolved. Cool to room temperature then submerge the turkey breast in the brine. Refrigerate for 4 to 8 hours.

Remove the turkey from the brine and discard the brine. Pat the turkey breast dry and set aside. Preheat the oven to 325 degrees F. Brush the turkey breast all over with the butter. Season generously all over with salt and pepper. Put the turkey breast side up in a roasting pan. Roast for 2 to 2 hours and 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170 or 175 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 180 degrees F as it rests.)

Pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat discarding the rest and add the separated juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf, season with salt and pepper. Cook until shallot is tender, about 3 minutes.

Meanwhile, make a paste with the butter and flour in a small bowl, set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve.

Posted on » by Michael » Theme:

Apple Cider Doughnuts


Food Network Magazine
Prep Time: 50 min
Inactive Prep Time:2 hr 0 min
Cook Time: 20 min
Serves: 12 doughnuts

Ingredients
• 2 red apples, such as Cortland or McIntosh (I used Fuji)
)• 2 1/2 cups apple cider
• 3 1/2 cups all-pourpose flour, plus more for dusting
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 1 2/3 cups granulated sugar
• 3 tablespoons vegetable shortening
• 1 large egg plus 1 egg yolk
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1/4 cup confectioners’ sugar
• Vegetable oil, for frying
Directions
Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.
Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners’ sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.
Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

I didn’t make the cider glaze. I made 1/2 with powdered sugar and the other with ciniman sugar (1.5TB sugar to 1/2 cup sugar).

Posted on » by Dana & Nancy » Theme:

Apple Onion Cheese Gratin

Just to note, we used Golden Delicious apples, cheddar cheese, and did not add the brown sugar to the bread crumbs. Dana used 1/2 plain bread crumbs and 1/2 panko.

From Moosewood Restaurant: New Classics

Rich with sharp cheese and walnuts, sweet with apples and onions, this delicious and unusal gratin makes a wonderful autumn meal.

Serves 4 to 6
Preparation time: 30 minutes
Baking time: 45 minutes

Ingredients:
1 cup milk
1 tablespoon butter
1 tablespoon unbleached white flour
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
pinch of ground cloves
4 cups peeled, cored, and sliced apples such as Mutsu
1 cup chopped onions
2 cups grated Cheddar or Gruyere cheese
1 cup chopped walnuts
1 cup bread crumbs*

*For a slightly sweeter gratin, mix a tablespoon of brown sugar with the bread crumbs. This will bring out the flavor of the apples.

1. Preheat the oven to 350 degrees. Lightly oil an 11 x 7-inch baking dish.

2. In a small pot, scald the milk, bringing it almost but not quite to a boil. In another small pot, melt the butter and whisk in the flour. Slowly add the scalded milk, whisking continuously until the sauce starts to thicken. Add the nutmeg, salt, and cloves and stir for about a minute, until thick. Remove from the heat and set aside.

3. Spread the apples and onions evenly in the prepared baking dish. Sprinkle on the grated cheese and pour the sauce over the top. Scatter on the walnuts and bread crumbs (seasoned with brown sugar, if you like).

4. Bake uncovered for 45 minutes, until the top is golden brown and crisp.