Add A Touch A Sweet To Your Favorite Savory Meal With This Versatile Fruit!

There are certain foods that you just can’t go wrong with as a side, an entree or to top off

There are certain foods that you just can’t go wrong with as a side, an entree or to top off a breakfast or dessert recipe. One of those promising and versatile items is apples. Apples can be tossed into a salad, and mixed into a savory meal or side dish. This fall season go beyond the usual apple pie offering and give your guests something to remember with one of these apple accessorized recipes.

Something Savory Yet Sweet For the Dinner Table

 

 
 
 
 
 
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Apple- Cranberry Salad

What you’ll need:

  • 1 (8 ounce) sweet potato, peeled and cut into ½-in. pieces
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon garlic powder, divided
  • 2 tablespoons freshly squeezed orange juice (from 1 medium orange
  • 2 teaspoons Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 ¼ teaspoons sorghum syrup
  • 5 ounces mixed greens
  • 1 large Honeycrisp apple, cored and thinly sliced
  • ¾ cup dried cranberries
  • 3 ounces Feta cheese, crumbled (about ¾ cup)
  • ⅓ cup chopped shelled pistachios, roasted, and salted

How to:

  1. preheat oven to 425 degrees fahrenheit with baking sheet on center oven rack
  2. combine sweet potato and 1 table spoon of oil in medium bowl and season with 1/2 teaspoon of salt and 1/4 teaspoon of garlic powder; toss to coat.
  3. Once oven is preheated, remove baking sheet from oven. Carefully spread sweet potato onto hot baking sheet.
  4. Place baking sheet back in oven and bake until sweet potato is tender and golden brown, 10 to 15 minutes, tossing once halfway through. Set aside to cool while preparing salad.
  5. Whisk together orange juice, mustard, vinegar, sorghum syrup, and remaining 1/4 teaspoon of salt and garlic in a large bowl.
  6. Gradually whisk in remaining 3 tablespoons oil until emulsified and combined
  7. Add mixed greens, apple, cranberries, feta, pistachios, and roasted sweet potato to bowl with dressing, and toss to fully coat. Lightly mound salad onto a large serving platter, and drizzle with any dressing leftover at the bottom of the bowl. Serve immediately.

Turley, Apple, and Brie Sandwich

What you’ll need:

  • 1 ciabatta roll, halved horizontally
  • 2 teaspoons hot pepper jelly
  • 2 1/2 ounces sliced roasted turkey
  • 3 slices Gala apple
  • 1-ounce brie cheese, sliced into 1/2-inch thick pieces
  • 1/2 ounce baby arugula
  • 1 teaspoon Dijon mustard

How to:

  1. preheat oven to 400 degrees fahrenheit
  2. place ciabatta on small baking sheet and spread bottom half with hot pepper jelly
  3. layer turkey, apple, and brie on top of jelly
  4. bake in the oven until the brie melts and the top half of the bread if a light golden brown – about 3 minutes
  5. remove from the oven and place arugula on top
  6. spread top half of roll with mustard, place on top of arugula, and enjoy!

Chicken Sausage with Fennel and Apples

What you’ll need:

  • 6 tablespoons olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1 pound Italian chicken sausage links
  • 2 small fennel bulbs, sliced, fronds reserved
  • 2 medium-size Honeycrisp apples, cut into 1-inch wedges
  • 2 (8.8-oz.) pouches microwavable ready-to-serve rice (such as Uncle Ben’s Ready Rice)

How to:

  1. preheat oven to 375 degrees Fahrenheit
  2. whisk together oil, vinegar, salt, and pepper in a small bowl
  3. toss together sausages, fennel, apples, and 6 tablespoons of the vinegar mixture in a large bowl. reserve remaining vinegar mixture.
  4. place rice in a mound in the center of a lightly greased large rimmed baking sheet and cover the rice completely with sausages, fennel, and apples.
  5. drizzle remaining vinegar mixture from bowl on top
  6. bake in the oven until sausages are cooked through and fennel and apples are golden – about 40 minutes
  7. Chop reserved fennel fronds to equal 1 tablespoon. Divide vegetables, rice, and sausages evenly among 4 plates. Drizzle with reserved vinegar mixture, and sprinkle evenly with chopped fennel fronds.

An Apple A Day Keeps the Doctor Away, Right?

 

 
 
 
 
 
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You guessed it. BREAKFAST! The most important meal of the day should of course have the most versatile fruit.

Apple Cinnamon Pancakes

What you’ll need:

  • 1 ½ cups (about 6 ¾ ounces) all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • ¾ cup whole buttermilk
  • ½ cup applesauce
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • Canola oil or unsalted butter, for greasing skillet

How to:

  1. Whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
  2. Whisk together eggs, buttermilk, applesauce, oil, and vanilla, in a medium bow
  3. Add buttermilk mixture to flour mixture, and stir just until dry ingredients are moistened
  4. Heat a large nonstick skillet or griddle lightly coated with oil or unsalted butter over medium. Cook pancakes in batches, using scant ¼ cup batter per pancake, until golden brown – 1 minute, 30 seconds per side
  5. Transfer pancakes to a plate and cover to keep warm until ready to serve.

Baked Oatmeal with Apple, Cranberries, and Pecans

What you’ll need:

  • 2 large eggs
  • 1 1/4 cups whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple pie spice
  • 1/4 teaspoon kosher salt
  • 3/4 cup packed light brown sugar, divided
  • 8 tablespoons butter, melted, divided
  • 2 cups small cubed, peeled apple (about 1 large apple)
  • 3 1/2 cups uncooked old-fashioned regular rolled oats, divided
  • 1 cup coarsely chopped pecans, divided
  • 1 cup dried cranberries, divided

How to:

  1. Lightly coat an 8-inch square (2-quart) baking dish with cooking spray
  2. Whisk together eggs, milk, vanilla, apple pie spice, salt, 1/2 cup of the brown sugar, and 5 tablespoons of the melted butter in a large bowl. Add apple cubes, 3 cups of the oats, 1/2 cup of the pecans, and 1/2 cup of the cranberries; stir to combine. Pour mixture into prepared baking dish; cover with plastic wrap.
  3. Stir together remaining 1/4 cup brown sugar, 3 tablespoons melted butter, 1/2 cup oats, and 1/2 cup pecans in a medium bowl. Cover with plastic wrap. Place covered baking dish and covered bowl in refrigerator; chill 8 hours or overnight.
  4. Preheat oven to 350°F. While oven preheats, remove baking dish and bowl from refrigerator; remove plastic wrap
  5. Stir apple-oat mixture in baking dish to redistribute wet ingredients. Sprinkle top evenly with oat-pecan topping mixture.
  6. Bake in oven until mixture is set in the middle and topping is golden brown – 35 minutes. Remove from oven, and sprinkle with remaining 1/2 cup dried cranberries.
  7. Cool 10 minutes. Serve warm.

Obviously Dessert

 

 
 
 
 
 
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Chocolate Hazelnut Apple Sandwiches

What you’ll need:

  • 1 Red Delicious apple, sliced
  • 1 Granny Smith apple, sliced
  • 4 Tablespoons chocolate hazelnut spread
  • 4 Tablespoons chocolate granola
  • 4 Tablespoons cocoa almonds, chopped

How to:

  1. Pat apple slices lightly with paper towels to remove excess moisture
  2. Spread one apple slice with ½ tablespoon chocolate hazelnut spread. Top with 1 tablespoon chocolate granola
  3. Spread another apple slice with ½ tablespoon chocolate spread, and top with chopped almonds. Bring granola-topped apple slice together with nut-topped one

Apple Butter Doughnuts with Salted-Caramel Glaze

What you’ll need:

  • Doughnuts
    • ½ cup packed light brown sugar
    • ½ cup granulated sugar
    • 2 tablespoons butter, softened
    • 2 large eggs
    • 1 tablespoon vanilla extract
    • 4 ½ cups all-purpose flour, plus more for work surface
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon kosher salt
    • 1 cup Slow-Cooker Apple Butter
    • ½ cup whole buttermilk
    • Canola oil
  • Salted-Caramel Glaze
    • ¾ cup packed light brown sugar
    • 6 tablespoons butter
    • 3 tablespoons whole milk
    • 1 teaspoon vanilla extract
    • ¼ teaspoon kosher salt
    • Flaky sea salt

How to:

Prepare the Doughnuts:

  1. Beat brown sugar, granulated sugar, and butter in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until crumbly, about 2 minutes.
  2. Add eggs, 1 at a time, beating just until combined after each addition. Beat in vanilla.
  3. Stir together flour, baking powder, baking soda, and salt in a large bowl.
  4. Stir together Slow-Cooker Apple Butter and buttermilk in a 2-cup glass measuring cup.
  5. Beating on low speed, gradually add flour mixture to brown sugar mixture alternately with apple butter mixture, beginning and ending with flour mixture until fully incorporated.
  6. Cover and chill at least 2 hours or up to 24 hours.
  7. Turn dough out onto a lightly floured work surface, and knead 5 or 6 times. Roll dough to ¼-inch thickness, and cut with a 2 ½-inch round cutter.
  8. Cut holes out of center using a 1-inch round cutter. Reroll all scraps once; repeat cutting process.
  9. Heat 2 inches of oil in a large Dutch oven to 375°F; fry 4 or 5 Doughnuts at a time (do not overcrowd) until browned and done – 1 to 2 minutes per side. Transfer to a baking sheet lined with paper towels.

Prepare Salted-Caramel Glaze:

  1. Bring brown sugar, butter, and milk to a boil in a small saucepan over medium, stirring constantly. Boil, stirring constantly – 1 minute.
  2. Remove from heat, and stir in vanilla and kosher salt. Stir constantly 2 minutes; use immediately.
  3. Dip top half of Doughnuts in Salted-Caramel Glaze, and sprinkle with flaky sea salt. Let stand 10 minutes; serve warm.

Cinnamon Apples

What you’ll need:

  • 4 McIntosh apples, peeled and sliced (about 2 lb.)
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons water
  • 1 tablespoons butter

How to:

  1. Toss together first 4 ingredients in a large zip-top plastic bag, tossing to coat apples.
  2. Cook apple mixture, 2 Tbsp. water, and 1 Tbsp. butter in a medium saucepan over medium heat, stirring occasionally – 8 to 10 minutes or until apples are tender.
  3. Enjoy!