Recipes: Apple Cranberry Streusel Pie

• Prep Time:25 min
• Cook Time:1 hr 25 min

 

Tagged:
brown sugar, butter, cinnamon, cornstarch, cranberry sauce, flour, granny smith apples, holiday, oats, pie crust, thanksgiving,

Your family will love this all-American dessert with cranberry and a crumbly streusel topping.

Recipe courtesy of Butterball

 

Foodie Byte

Ingredients

STREUSEL: 3/4 cup all-purpose flour
6 tablespoons firmly packed light brown sugar
6 tablespoons old-fashioned oats, uncooked
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
FILLING: 1 refrigerated rolled pie crust (for a 9-inch pie)
2 pounds Granny Smith apples, peeled, cored, thinly sliced (about 5 cups)
1 can (16 ounces) whole berry cranberry sauce
3/4 cup firmly packed light brown sugar
1-1/2 tablespoons cornstarch

Preparation

Preheat oven to 325°F.
Combine flour, brown sugar, oats, and cinnamon. Gradually stir in butter until mixture is crumbly; setaside.
Roll pie crust in a circle with an 11-inch diameter on lightly floured surface. Place the pie crust into a9-inch pie plate and fold excess crust under at the edge of the pie plate. Press pie crust together alongthe rim to form a thick crust. Create a decorative edge by pressing down on the crust with fingers ortines of a fork, if desired.
Combine apples, cranberry sauce, brown sugar and cornstarch until well blended. Spoon applemixture into pie crust. Sprinkle with Streusel mixture.
Bake about 1 hour, or until apples are tender. Serve warm.

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Broccoli Slaw With Miso-Ginger Dressing

Recipe from Epicurious

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Recipes: Smoked Trout and Apple Salad with Polenta Croutons

• Prep Time:1 hour
• Cook Time:20 minutes
• Serves:10

 

Tagged:
apples, chopped walnuts, grapeseed oil, lemon juice, mâche, parmesan, polenta, smoked trout,

Golden polenta croutons flavored with Parmigiano-Reggiano add sweet crunch to this elegant salad of delicate flaked trout and crisp sliced apples. You can try other smoked fish in place of the trout, such as sturgeon or whitefish. Serve as a first course at your next dinner party.

Recipe courtesy of Williams-Sonoma

Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012).

 

Foodie Byte

Ingredients

For the polenta croutons:
2 cups instant polenta
4 tablespoons (1/2 stick) unsalted butter
2/3 cup grated Parmigiano-Reggiano cheese
2 tablespoons grapeseed oil
2 small Gala or Fuji apples, cored and thinly sliced
1/2 pound smoked trout, skin and bones removed, flaked with a fork
4 cups loosely packed mâche
3/4 cup coarsely chopped walnuts
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste
2 tablespoons minced fresh chives

Preparation

To make the polenta croutons, in a large, heavy saucepan, cook the polenta according to the package instructions. Remove from the heat and vigorously stir in the butter and cheese until evenly distributed. Quickly rinse a 12-by-17-inch rimmed baking sheet with cold water and shake it dry. Immediately mound the polenta in the pan and, working quickly and using a spatula repeatedly dipped in hot water, spread the polenta in an even layer about 1/2 inch thick. Cover with a kitchen towel and let stand for at least 1 hour at room temperature, or refrigerate for up to 24 hours. Bring the chilled polenta to room temperature for about 1 hour before serving. Cut the polenta into 1/2-inch cubes.
In a fry pan over medium-high heat, warm the oil. Working in batches as needed to avoid crowding, add the polenta cubes and sauté until lightly browned on all sides. Transfer to paper towels to drain.
Arrange the apples on a platter. Scatter with the trout, mâche, walnuts and polenta croutons. In a small bowl, stir together the mayonnaise, lemon juice, salt and pepper. Drizzle the dressing over the salad, scatter with the chives and a grinding of pepper and serve immediately.

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Crispy Chicken Cutlets With Cherry Tomato Panzanella

Recipe from Bon Appétit

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Pesto-Parmesan Baked Tomatoes

Juicy, delicious roasted tomatoes topped with pesto and shredded Parmesan cheese. So easy to make, only 3 ingredients! 

There's so many things I love about summer, and summer tomatoes are high on that list. For this recipe, the sweeter the tomatoes the better. I usually make my own pesto, but I had a jar of Delallo pesto I didn't want to waste, and it was perfect.

Easy peasy, just slice the tomatoes, top with a little pesto and shredded parmesan cheese and bake in the oven. This would be yummy with Asiago or mozzarella as well. Serve them as a side with grilled chicken or fish, or even a simple pasta with garlic and oil.

Sometimes, I slice the tomatoes in four thick slices instead, which is perfect on crusty bread. Keep in mind doing so uses more pesto and cheese, so calories change. You can also something similar with chicken, tomatoes, pesto and cheese called Chicken Pesto Bake, so good!

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Recipes: Mango Pineapple Frappe

 

Tagged:
coconuts, frappe, ice cream, mango, pineapples, vanilla, whipped cream,

Recipe Courtesy of Cooking.com.

Serve this tropical frappe – both garnished and flavored with coconut – in chilled margarita glasses. While it’s not a classic soda fountain presentation, it looks great! A 20-ounce can of pineapple chunks will provide enough pineapple for the recipe, but not enough juice. So you’ll either need a second can for the juice, or you’ll have to purchase extra pineapple juice. If ripe mangoes aren’t available, use the bottled mango slices that come in the tall glass jars at most supermarkets. They make a great substitute.

Nutrition Facts

Serves 4

Facts per Serving

Calories: 679 Fat, Total: 35g Carbohydrates, Total: 87g
Cholesterol: 116mg Sodium: 217mg Protein: 10g
Fiber: 2g % Cal. from Fat: 46% % Cal. from Carbs: 51%

Cooking.com Tip: Stir up a bit of nostalgia with the DrinkMaster Drink Mixer. Made by Hamilton Beach for over 80 years, this durable appliance has two powerful motors to quickly and easily turn out delicious thick malts and milk shakes and frothy frappes and smoothies – just like an old fashioned soda fountain. And with a removable mixing shaft and tilt-back head, it’s easy to clean.

 

Foodie Byte

Ingredients

1 1/2 cups cubed peeled pitted mango
1 1/2 cups pineapple juice
1/2 cup canned coconut milk, well shaken
8 large scoops vanilla ice cream (from 1/2 gallon)
Sweetened whipped cream
Toasted coconut, optional

Preparation

Chill four 11-ounce margarita glasses or soda fountain glasses in freezer.
Puree half of mango in blender until smooth. Add half of all other ingredients except whipped cream and toasted coconut; blend until just smooth (do not overblend or mixture may become too thin). Divide frappe between chilled glasses. Repeat blending with remaining ingredients.
Garnish with sweetened whipped cream and toasted coconut.

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Smoked Salmon Toast With Pickled Tomatoes and Dill

Recipe from Epicurious

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