Get ready for a crazy weekend in Auburn! There are so many events goings on it will keep going from morning until night. At Recreation Park is the Community Festival with the giant pumpkin contest, scarecrows and kids costume parade. Also up at Machado Orchards is the annual Apple […]
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Get ready for a crazy weekend in Auburn! There are so many events goings on it will keep going from morning until night.
At Recreation Park is the Community Festival with the giant pumpkin contest, scarecrows and kids costume parade. Also up at Machado Orchards is the annual Apple Festival, headlined by $.69-per-pound apples. Craft vendors, BBQ and apple everything. Closing the weekend Sunday is the Big Time - Pow Wow at the Gold Country Fairgrounds. Vendors, food, drummers and dancing from 10 a.m. to 9 p.m.
This week, our recipes will feature apples. Now, I am going to push your boundaries and make you look at apples outside the box. My first recipe is an apple cider stew that is a fall twist on the traditional stew. The second recipe is fun to make with puff pastry, apples and sausage. You can even use apple sausage to add more apple flavor. My last recipe is a very simple chicken breast with the great flavor of ginger and grilled apples.
I’m going to end today’s recipes with a warning that you should be getting your mandarin entrée recipes ready for the Mandarin Festival Recipe Contest. More information will be coming. Until then …
Happy Cooking!!!
Apple Cider Beef Stew
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups apple cider or juice
1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons cider vinegar
1-1/2 teaspoons salt
1/4 to 1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 medium potatoes, peeled and cubed
4 medium carrots, cut into 3/4-inch pieces
3 celery ribs, cut into 3/4-inch pieces
2 medium onions, cut into wedges
1/4 cup all-purpose flour
1/4 cup water
Fresh thyme sprigs, optional
Directions
In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender.
Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.
Sausage and Apple Braid
Ingredients
· 2 eggs, divided
· 1 tablespoon water
· 1/2-pound bulk pork sausage
· 1 cup chopped apple
· 1 cup soft breadcrumbs
· 1/2 cup dried cranberries, or dried cherries
· 1/4 cup chopped onion
· 1 teaspoon dried rosemary
· 1/2 teaspoon ground cinnamon
· 1 sheet frozen puff pastry, thawed according to package instructions, 1/2 of package
Instructions
1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper and lightly flour. Beat 1 of the eggs and water in small bowl. Set aside.
2. Mix remaining egg, sausage, apple, breadcrumbs, cranberries, onion, rosemary and cinnamon in large bowl until well blended.
3. Carefully unfold puff pastry and place on lightly floured parchment-lined baking sheet. Cut lengthwise into 2 rectangles. Create strips by making 1 1/2-inch-long cuts 1 inch apart down both long sides of each pastry rectangle.
4. Spoon 1/2 of the sausage mixture down center of each pastry rectangle.
5. Fold 1 pastry strip at a time over the sausage mixture, alternating sides, overlapping the prior strip to enclose sausage mixture.
6. Lightly brush braided pastry with beaten egg and water mixture.
7. Bake 35 minutes or until pastry is golden brown and sausage is cooked through. Cool on baking sheet 5 minutes. Cut each pastry into 6 pieces to serve.
Grilled Apple and Ginger Chicken Breast
Ingredients
· 2 tablespoons teriyaki baste and glaze (from 12-oz bottle)
· 2 tablespoons apple jelly
· 1/2 teaspoon grated gingerroot
· 2 teaspoons chopped fresh cilantro
· 2 boneless skinless chicken breasts (5 oz each)
Step 1: Heat gas or charcoal grill. In 1-quart saucepan, mix teriyaki glaze, apple jelly and gingerroot. Heat to boiling, stirring constantly, until jelly is melted. Spoon half of the mixture into small bowl or custard cup; stir in cilantro. Set aside to serve with chicken.
Step 2: Cover and grill chicken over medium heat 15 to 20 minutes, turning and brushing with apple-ginger mixture during last 10 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (170°F). Serve with reserved apple-ginger mixture.
