Apples, glorious apples. I love this time of year.
I know I wrote about apples last week, but I thought my favorite ingredient deserved a second week, and particularly, a week also dedicated to desserts. I spent a lot of time looking for these recipes, but oh how I enjoyed it!
First up, a "vanilla apple gratin," which I thought was a rather fancy way of describing a sort of skillet apples topped with a homemade custard. I love a good apple crisp, but the idea of swapping out the crispy layer and putting a Boston cream-like custard (made with a little wine too!) just sounds so dreamy.
Second, super easy apple pie bites made from wrapping crescent dough around an apple slice after coating the dough with brown sugar, apple pie spice and some chopped pecans if you like. I love bite-sized (or maybe three-bite sized) foods, especially desserts. And I love baked apples, and heck, even just plain old crescents. This dessert has everything I need, and you can make it in less than 20 minutes.
Third, a recipe for fried apples. I was excited when I saw this one because I recently had eaten at Cracker Barrel and ordered the fried apples with my breakfast, and while they were totally amazing, even I who crave sugar like an 8-year-old sugar addict found them too sweet. Plus this recipe cut them into apple rings instead of slices, and they were just so pretty. Can't wait to try these out at home.
And finally, just for fun, a caramel apple float. I had to do a double take on that as I was scrolling through recipes, but yes, this is a thing. You mix equal parts apple cider with ginger ale, top it with vanilla ice cream and drizzle on some caramel syrup. I have a feeling this is going to be pretty sweet too, so I recommend making very small portions of it — like a double shot glass. And think of how cute they would look!
Next week is October, my personal beginning to when it's OK to start consuming pumpkin or pumpkin spice everything, so you can look forward to some pumpkiny recipes next week. And further in October I plan to focus on great slow cooker recipes, so if you have any you would like to share, please send them my way.
Enjoy!
Vanilla apple gratin
5 Gala apples (about 2 1/2 pounds)
2 tablespoons butter
1 vanilla bean or 1 tablespoon vanilla bean paste or vanilla extract
Salt
1/4 cup whipping cream
3 egg yolks
2 tablespoons sugar
1/4 cup sparkling wine, such as Prosecco
Peel and core the apples. Cut each into 12 wedges. Set aside.
Melt butter in a 12-inch broiler-safe skillet over medium-high heat. Using the tip of a knife, split the vanilla bean lengthwise and scrape the seeds into the skillet. Toss the bean in, too. (If using vanilla paste or extract, add at this time.) Add apples; sprinkle with a generous pinch of salt. Cook, stirring occasionally, 10 to 15 minutes or until apples are deeply golden and tender. Remove vanilla bean.
Meanwhile, preheat broiler. In a medium bowl, whip cream to soft peaks. Keep chilled.
Heat 1 inch of water in bottom of a double boiler; bring just to a simmer. In top of double boiler, whisk together egg yolks, sugar and a pinch of salt; add wine and whisk continuously until mixture is thickened and has doubled in volume (do not boil), 3 to 5 minutes. Remove from heat; whisk 1 minute to set and cool. Fold in whipped cream until just combined. (The cream may deflate a bit.)
Spoon cream mixture over apples in the skillet (or arrange apples in 6 individual broiler-safe gratin dishes). Broil 4 to 5 inches from the heat for 1 to 2 minutes or until topping begins to turn golden (watch carefully!). Serve immediately.
Source: www.midwestliving.com
Apple pie bites
¼ cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice (about ¼ teaspoon) for sprinkling on top of crescent rolls
3 tablespoons butter, melted
⅓ cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls
Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine brown sugar and apple pie spice. Set aside.
Melt butter and toss apple slices in butter, set aside.
Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
Sprinkle each triangle evenly with the chopped pecans.
Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
Bake for 10 to 12 minutes, or until golden brown. Cool for 5 minutes before serving.
Source: https://theblondcook.com
Fried apples
2 medium apples, cored but not peeled and sliced into ½-inch thick rings
2 tablespoons butter
3 tablespoons sugar
1 teaspoon cinnamon
Dash of salt
Heat butter over medium-low heat in a large, heavy skillet. In a small bowl, stir together sugar, cinnamon and salt. Set aside.
Place the apples in a single layer in the bottom of the skillet.
Sprinkle half of the sugar mixture over the apples.
Cook apples for 5 minutes without moving them. Then use a spatula to gently flip the apple slices.
Sprinkle with remaining sugar mixture and continue to cook apples over low heat until apples are almost transparent (about 3-5 more minutes). Be careful not to overcook the apples or they will fall apart.
Serve immediately.
Source: www.theseasonedmom.com
Caramel apple float
1 cup chilled apple cider or unsweetened apple juice
1 cup chilled ginger ale or lemon-lime soda
1 cup vanilla ice cream
2 tablespoons caramel sundae syrup
Divide cider and ginger ale between two glasses. Top with ice cream; drizzle with caramel syrup. Makes 2 servings.
Source: www.tasteofhome.com
Carrie Ann Knauer writes from Westminster. Contact her at carrie.knauer@gmail.com.
