Savory Baked Apples

Recently cooked for a student ministries fundraiser dinner, which by the way was a success! One of the side dishes was a favorite. So I thought I would share it with you to enjoy!

Savory Baked Apples 

  • 1 cup cauliflower crumbles
  • 1/3 cup dried cranberries
  • 1/3 cup apple cider
  • 4 large Rome apples, cored
  • 1 1/2 tablespoons butter, melted and divided
  • 1 link mild Italian sausage, casings removed
  • 3/4 cup finely chopped yellow onion
  • 1/3 cup finely chopped carrot
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper
  • 3 garlic cloves, minced
  • 1/4 cup chopped walnuts, toasted
  • 3 tablespoons minced green onions
  • 1/2 teaspoon dried rubbed sage
  • 1/2 cup shredded Swiss & Gruyere cheese mix


Directions: 

  1. Preheat oven to 350°F. 
  2. Chop walnuts if needed. Toast walnuts on sheet pan in a single layer for 8-10 minutes checking frequently.
  3. Combine cranberries and cider in a microwave-safe bowl; microwave at HIGH 1 minute. Let stand for 10 minutes. 
  4. Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell, and chop apple flesh. Brush the inside of apples with 1 tablespoon butter. 
  5. Place apples on a baking sheet, and bake at 350° for 25 minutes or until just tender.
  6. Heat a large skillet over medium-high heat. Add sausage, and sauté 5 minutes, stirring to crumble. Remove from pan; drain. 
  7. Wipe skillet, and melt remaining butter in pan. Add cauliflower crumbles, chopped apple, yellow onion, carrot, cinnamon, and cayenne; sauté 4 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add sausage, cauliflower mixture, walnuts, green onions and sage; together toss. 
  8. Divide filling mixture evenly among apples; top with cheese. Bake for 5-10 minutes or until cheese melted and almost golden.
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Deep Fried Deviled Eggs

Deviled eggs are on every Minnesotan potluck buffet table. I have an cousin who makes the best! But thought I might want to try a fun and tasty twist on a classic appetizers.

Deep Fried Deviled Eggs


Adapted from Plate Magazine and photo credit



Yields: 28 



Ingredients:

As needed water

1 cup baking soda

14 eggs

6 T. garlic mayo

2 T.

creole mustard

3 1/2 T. kosher salt, divided 

2 T. hot sauce

1 1/2 T. freshly ground black pepper

3 cups flour

1 cup panko breadcrumbs

6 T. paprika

1 T. cayenne pepper

As needed egg wash

As needed oil



Garnish: 

9 T. whitefish caviar, optional 

As needed truffle or Himalayan salt

Micro greens 



Directions: Bring water to a boil with baking soda. Add eggs and cook for 8 minutes. Chill eggs in ice bath, then peel eggs.

Cut eggs in half. Remove yolks and placein a large mixing bowl. Set whites aside. Crush yolks and add garlic mayo, mustard, 1/2 tablespoon salt, hot sauce and pepper. Mix well.

In another mixing bowl add flour, panko, 3 tablespoons salt, paprika and cayenne and mix well.

Dredge whites of eggs in egg wash, then place in flour mixture.

Fry egg whites at 370 degrees F for about 3 minutes, or until golden brown. Place fried eggs on a paper towel to soak up any excess oil.

To serve, place fried egg halves on plate and pipe in filling. Top each egg with 1 teaspoon caviar and finish each with a pinch of truffle salt. Garnish plate with micro greens.

Shaved Fennel and Arugula Salad

We had another successful youth fundraiser dinner at our church. The students raised $16,000 for their summer mission trips. So proud to have worked along side the kids to make Terrace on Chicago to happen for the 9th year in a row. Enjoy this refreshing salad from the dinner.

image

Shaved Fennel And Arugula Salad

Yields: 6 servings

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup loosely chopped fresh dill
2 oranges fresh blood orange juice, plus more if needed
1/3 cup extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
1/2 cup pine nuts, toasted
1/3 cup feta cheese, crumbled
Blood orange zest
Salt and pepper

Combine the zucchini, fennel and dill in a bowl and toss with the orange juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the orange juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, orange juice, or salt if needed. Let your taste buds guide you. Serve topped with pine nuts and feta. Salt and pepper to elevate taste.