Zest For Food: An apple a day will make life delicious

  • Sweet Potato Apple Sausage Skillet. Photo by Marie Cassady

  • Sweet Potato Apple Sausage Skillet. Photo by Marie Cassady

  • Sweet Potato Apple Sausage Skillet. Photo by Marie Cassady

For the Ledger-Transcript
Published: 10/22/2021 11:33:49 AM

One of the best things about Fall is a trip to the apple orchard. Even though friends gifted me with apples from their trees, we will make a trip to the orchard anyway, and take in the sights and smells, and the fresh warm apple cider donuts (because that’s what it’s really all about). The saying “An apple a day keeps the doctor away” comes from the old Welsh adage “Eat an apple on going to bed, and you’ll keep the doctor from earning his bread.” With these recipes you can have an apple a day, for breakfast, lunch and dinner.

Sweet Potato Apple Sausage Skillet

This autumn in a skillet dinner is quick and easy to prepare.

4 servings. Preparation time 30 minutes.

■1 tbsp olive oil

■½ tsp salt

■1 medium sweet potato, peeled and cut into ½ inch cubes

■1 small yellow onion, chopped

■2 apples, cut into ½ inch pieces

■1 pound apple sausage (I use Field Roast Vegan Smoked Apple and Sage), sliced

■2 tsps fresh thyme or ½ tsp dried thyme

■3 cloves garlic, chopped

■½ tsp ground cinnamon

■¾ cup vegetable broth

Heat oil in a large skillet over medium high heat. Once the oil is hot, add onion, sweet potato, and salt. Cook, stirring occasionally until the onions are translucent and potatoes are fork tender. About 10 minutes. Stir in the apples, garlic, thyme, cinnamon, and sausage. Cook for 5 minutes.

Add broth to skillet and bring to a boil. Cook until broth has evaporated. About 5 minutes.

Apple and GoudaGrilled Cheese, Panini,or Croissanwich

The smoked gouda takes the flavor up a notch, but you can also use gruyere, Havarti, or cheddar.

■4 slices sourdough bread or 2 croissants, cut in half lengthwise

■1 apple, peeled and thinly sliced

■Smoked gouda cheese, sliced

■Dijon mustard


Spread bread with Dijon mustard to taste. Place cheese slices on bread. Top with apple slices. Top with another layer of cheese. Place bread on top and spread with butter for grilled cheese. Skip this step for panini or croissant.

For grilled cheese heat a skillet over medium heat and place sandwiches, butter side down in skillet. Place a heavy bottom skillet on top of the sandwiches to press them down. Cook for 3-4 minutes, until browned. Carefully flip and cook for 2-3 minutes, allowing to brown.

For panini cook in a panini press following manufacturer instructions.

For croissanwich, heat oven to 350 degrees. Wrap each sandwich in foil and place them on a baking sheet. Bake for 10 minutes.

Brussels Sprouts andApple Salad withBrowned Butter Dressing

This can be made ahead and refrigerated for several hours to overnight. Let sit 30 minutes at room temperature before serving. If making ahead, do not add nuts until time to serve.

4-6 servings

■¼ cup chopped walnuts or pecans

■12 ounces brussels sprouts

■1 small or ½ large crisp red apple

■4 tbsps butter

■1 tbsp white wine vinegar

■4 tsps freshly squeezed lemon juice, divided use

■½ tsp kosher salt

■2 tbsps neutral oil

Arrange a rack in the middle of the oven and heat to 350 degrees. Spread the nuts on a rimmed baking sheet. Toast until lightly golden-brown, about 10 to 15 minutes, checking frequently. Set aside to cool.

Shave the brussels sprouts with a mandolin, food processor using the slicing blade, or slice with a knife as thinly as possible down to the stem. Place the shaved sprouts in a large bowl. Halve and core the apple, then slice into ¼ inch thick slices. Place apple in a small bowl and toss with 2 tsps of lemon juice to prevent browning; set aside.

Melt the butter in a small saucepan over medium heat. Cook, swirling occasionally, until butter is dark brown and smells nutty. Immediately pour into a heatproof measuring cup to stop the cooking. Let cool slightly. Place the vinegar, remaining 2 tsps lemon juice, and salt in a small bowl and whisk to combine. While whisking constantly, slowly drizzle the browned butter until the dressing is thick and emulsified. Whisk in the oil. Taste and season as needed. Pour the dressing over the brussels sprouts and mix with your hands. Add the apples and nuts and toss to combine.

Apple Bread Puddingwith Maple Sauce

This is a wonderful fall dessert or breakfast.

8 Servings

■4 cups soft bread, cubed (I like to use cinnamon swirl bread)

■2 cups apple, peeled, cored, and cut into ½ inch pieces

■¼ cup raisins or dried cranberries (chopped)

■1 ¾ cups milk

■1 cup brown sugar

■¼ cup butter

■2 eggs, beaten

■½ tsp vanilla

■1 tsp ground cinnamon (omit if using cinnamon swirl bread)

Butter an 11 x 7-inch baking pan. Preheat oven to 350 degrees. In a large bowl combine the bread, cinnamon, apples, and raisins or chopped cranberries. Toss the mixture to combine well. In a small saucepan combine milk, brown sugar, and butter. Heat over medium heat until hot and butter is melted. Do not allow to boil. Pour over bread mixture in bowl.

In a small bowl whisk together cinnamon, vanilla and eggs. Pour the bread mixture into prepared dish, then pour egg mixture over bread. Bake for 40-50 minutes, until center is set, and apples are tender. Serve warm with a drizzle of Maple Sauce.

Maple Sauce

■½ cup light brown sugar, packed

■2 tbsps maple syrup

■½ cup whipping cream

■4 tbsps butter

■1 tsp vanilla extract

In a small saucepan combine the brown sugar, maple syrup, whipping cream, and butter. Over medium-high heat bring the mixture to a boil, stirring frequently. Continue boiling for 5 minutes. Remove from heat and stir in vanilla. Sauce will thicken a bit as it cools.


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