An Apple A Day...

Delicious and crunchy apples are one of the most popular fruits. This sweet and juicy fruit is packed with rich phyto-nutrients and antioxidants; which are health promoting, have disease prevention properties and is also low in calories. Humph! I guess they really meant it when they said, "an apple a day will keep the doctor away".

Now that I shared the health and nutrition benefits of apples, we can move on to what you really came here for...some delectable delights! These are some of my favorite use of apples in recipes. 

Mulled Apple Cider

6 regular-size hibiscus tea bags

 2 1⁄2 cups water

4 whole allspice 

4 Whole cloves 

2 (3-inch) cinnamon sticks

6 cups apple cider

Cider Tea: 

1. Place 6 regular-size hibiscus tea bags and 2 1⁄2 cups water in a medium saucepan; bring to a boil. 
2. Boil, uncovered, until liquid is reduced to 2 cups. 
3. Remove tea bags, and stir in 4 each whole allspice and cloves and 2 (3-inch) cinnamon sticks. 
4. Let cool about 1 hour; chill 1 hour. 
5. Discard solids. 
6. Cook tea mixture and 6 cups apple cider in a large saucepan over medium heat until thoroughly heated. 

 Makes: 8 cups

Spiked Apple Cider

Rum Cider Tea: Prepare Cider Tea as directed, stirring 1 cup rum into cider mixture in saucepan. Makes: 9 cups

Bourbon Cider Sour: Stir together 3⁄4 cup each bourbon and apple cider, 1⁄2 cup orange juice, and 1⁄4 cup sugar. Serve over finely crushed ice. Makes: 2 1⁄3 cups

Sweet and Savory Salad

6 to 8 cups chopped romaine lettuce

2 Medium Apples, chopped

1 cup Dried Blueberries 

1 cup Chopped Candied Pecans

8 Slices Thick-cut Bacon, crisp-cooked and crumbled

4 to 6 oz. Blue cheese, crumbled

Raspberry Vinaigrette (I use Ken's Light Raspberry Vinaigrette)

1. On a large bowl, combine the lettuce, apples, blueberries, pecans, bacon and blue cheese. Drizzle generously with raspberry vinaigrette. 
2. Toss well and serve.

**If you prefer your salad to have more dressing, feel free to add more.    
**This recipe could be cut in half.

**Below you will find a recipe for candied pecans.  Living in Louisiana you can find them anywhere, but I discovered in Los Angeles it's not so easy to find and I had to make them myself.   Use the leftovers for snacking.          

Candied Pecans

1 Egg White

1 Tablespoon Water

1 Pound Pecan Halves

1 Cup White Sugar

3/4 Teaspoon Salt

1/2 Teaspoon Ground Cinnamon

Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

                                     

Pork Loin w/Apple Chutney

1 Pork loin of approximately 5-6 lb

4 cloves garlic, crushed and minced

2 tbsp olive oil

1 Tablespoon Dried Thyme

1/2 Tablespoon  Black Pepper

1 1/2 Tablespoon Sea Salt

1. Preheat an oven to 350 degrees. 
2. Rub the meat all over with olive oil, followed by all other ingredients. Keep aside for half an hour.  
3. Place on a sheet pan and roast for 30-40 minutes, or until a thermometer inserted in the center registers to 160 degrees. 
4. Let rest for 20 minutes before serving.
5. Serve with chutney on top of sliced pork or on the side.

Serves 4

Apple Chutney

10 Medium Apples, peeled, cored and diced (Granny Smith)

2 Cups Golden Raisins

2 Cups Apple Cider Vinegar

2 Cups Light Brown Sugar

1 Onion, diced

2 Cloves Garlic, minced

1  Red Bell Pepper, diced

3 Tablespoon Pickling Spices (or 3 tbsp mustard seed and 2 tsp allspice)

2 Tablespoon Ginger

3 Red Pepper Flakes

2 Teaspoon Salt 

1. Add all ingredients to a large sauce pan. 
2. Simmer with the lid off for 45-60 minutes until thickened.

**You can freeze the extras the leftover chutney in a freezer safe containers.