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Rocky Mountain High Apple Crisp
Bon Appétit Archives
Bon Appetit - One Year Subscription
5 cups peeled, sliced tart apples
1 teaspoon cinnamon
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons Grand Marnier
2 tablespoons Amaretto
3/4 cup sugar
3/4 cup flour
1/2 cup (1 stick) butter
1/4 cup firmly packed brown sugar
1/4 teaspoon salt
Cream or ice cream
Preheat oven to 350 degrees F. Grease a 2-quart round baking dish.
Arrange
apple slices in bottom of dish. Sprinkle evenly with cinnamon, orange zest, lemon zest,
Grand Marnier and Amaretto.
Combine the sugar, flour, butter, brown sugar and salt in medium
bowl
and mix until crumbly. Sprinkle over apples. Bake until golden, about 1
hour. Spoon
into bowls. Garnish with cream, whipped cream, or
ice cream.
Apple Pandowdy
Bon Appétit Archives
Bon Appetit - One Year Subscription
5 cups 1/2-inch-thick sliced, peeled, cored
apples (about 2
1/2 pounds)
3 tablespoons Grand Marnier
1 tablespoon fresh lemon juice
3/4 cup sugar
2 tablespoons plus 1 1/2 teaspoons flour
1 teaspoon grated lemon zest
1/4 teaspoon salt
Topping:
1 1/4 cups flour
1/4 cup toasted almonds, finely ground
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup well-chilled unsalted butter,
cut into pieces
1/3 cup milk
1 egg
2 1/2 tablespoons sugar
Vanilla ice cream
Preheat oven to 400 degrees F. Generously butter an 8-inch soufflé
dish.
Dust with sugar. Combine apples with Grand Marnier and lemon
juice. Transfer to prepared
dish; do not smooth surface. Toss 3/4 cup
sugar,
flour, lemon zest and salt in small bowl
to blend. Sprinkle over
apples.
Bake 20 minutes.
Meanwhile, prepare Topping: Whisk flour, almonds, 3
tablespoons
sugar, baking powder and salt in medium bowl to blend. Cut in butter
until
mixture resembles coarse meal. Beat milk with egg; add to flour
mixture and stir until
just combined. Drop batter over apples by large spoonfuls. Sprinkle with remaining 2
1/2
tablespoons sugar. Bake until
top is golden brown and juices bubble, about 20 minutes.
Cool at least
15 minutes. Serve warm, top with vanilla ice cream.
Gigi’s Waldorf Salad
According to
Bon Appétit, Waldorf
Salad got its name from the
luxurious
Waldorf-Astoria Hotel in New York and was invented
in 1896 not by a chef
but by the maître d'hôtel Oscar Tschirky.
As often happens, many
variations
evolved. This one was my
mother’s favorite:
3 tart apples - peeled, cored and chopped
1 tablespoon lemon juice
1 cup seedless grapes
2 stalks celery, chopped
1/4 cup golden raisins
1/4 cup walnuts, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream or plain yogurt
3 tablespoons apple juice
1/4 teaspoon celery seed
Pinch of salt and white pepper
Romaine lettuce leaves
In a large bowl combine the apples, lemon juice, grapes, celery,
raisins
and walnuts.
In a small bowl whisk together the mayonnaise, sour cream or
yogurt,
apple juice, celery seed, salt and pepper, combining well.
Pour the dressing over the apple mixture and toss to combine. Serve
on Romaine lettuce leaves. Makes 4 servings.
Beet, Radicchio and Apple Salad
with Roquefort
Apples – A Country Garden Cookbook
Christopher Idone, 1993, Collins Publishers, San Francisco
 
"The fruitiness and refreshing
acidity of the
cider-walnut dressing
enlivens
this colorful salad."
Cider-Walnut Dressing
2 tablespoons cider vinegar
4 tablespoons walnut oil
2 tablespoons olive oil
1 tablespoon Dijon-style mustard
Salt and freshly ground black pepper to taste
4 medium beets, baked or boiled, peeled and cut into julienne
1 large head radicchio, trimmed, cored and cut into julienne
1 large endive, trimmed, cored and cut widthwise into julienne
1 bunch watercress, trimmed and chopped
2 medium sweet-tart apples (such as Northern Spy or
Winesap),
peeled, cored, sliced and cut into julienne
1/4 cup fresh walnuts, shelled
Salt and freshly ground black pepper to taste
4 ounces Roquefort cheese, crumbled
In a large bowl, whisk together the vinegar, oils and mustard.
Season
with salt and pepper.
Toss the beets, radicchio, endive, watercress and apples with the
cider-walnut dressing.
Toast the walnut meats in a nonstick pan over high heat for a
minute,
or
until warmed through. Season with a little salt and pepper.
Divide the salad among 4 chilled salad plates. Top each salad with
some toasted walnuts and Roquefort. Serves 4.
Baked Apples
with Spiced Ricotta and
Maple Syrup
4 medium Rome apples (8 ounces each) cored
to within
1/2 inch of base
3 tablespoons unsalted butter
6 tablespoons pure maple syrup
3/4 heaping teaspoon freshly grated ginger
Four 3-inch-long cinnamon sticks
3/4 cup ricotta cheese
2 tablespoons plus 1 teaspoon confectioner's sugar
1/8 teaspoon ground cinnamon
3 tablespoons heavy cream
Heat oven to 450 degrees F. Peel about 1 inch of skin from tops of
apples;
cut a sliver off the bottoms so the apples will stand. Place
them
in a 9-inch glass pie
plate.
Cut 1 tablespoon butter into 4 pieces; fill each apple core with a
piece
of butter, 1 tablespoon maple syrup, 1/8 teaspoon ginger, and 1 cinna-
mon stick.
Place remaining 2 tablespoons butter and 2 tablespoons
syrup in bottom of
pie plate.
Bake, basting several times with pan juices, until apples are
golden
and tender, about 35 minutes (the skin may split). Transfer apples to
a serving
dish; let baking juices stand to thicken, about 15 minutes.
Purée ricotta, confectioner's sugar, remaining ginger, cinnamon
and
cream in food processor. Serve 2 heaping tablespoons of ricotta
cream with each apple
and drizzle with the warm syrup.
Featured Archive Recipes:
Another Salute to the Almighty Apple
Apple Crisp (The Neelys)
Apple, Fig and Blackberry Cobbler
Apple Pie, Deep Dish, Gigi's
Apple Tart, Bavarian
Caramel Apples
Gingered Confit of Apples and Pears
Poached Apples Stuffed with Gorgonzola
Warm Apple Cider Soup with
Crispy Apple Turnovers
Index - Fruit Recipe Archives
Index - Miscellaneous Dessert Recipes
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