A fall favorite after a day of apple picking, corn mazing, pumpkin choosing, and cider drinking (…at least, most years). I settled for a wild ride through the Jewel store this year; but still found some nice gala and granny apples begging to be included as a part of this blog!
Be sure to choose apples that are firm with smooth skin and bright color. There should be no bruises or wrinkles. They can be stored in the fridge’s crisper drawer for up to 6 weeks. Now let’s dig in!
Savory
Sweet Potato and Apple Gnocchi
Bring a pot of salted water to a boil. Once boiling, add 1 pkg (16 oz) prepared sweet potato gnocchi* and cook about 5 minutes. Strain. While that cooks, heat a large pan over medium-high heat and add 3 slices of bacon that’s been cut in thin stripes. After a 1-2 minutes, add ½ t fennel seeds, and the leaves from 6 thyme sprigs. Cook until bacon is crispy – another 3 minutes. Add 1 apple that has been peeled and chopped small dice; and cook 2 more minutes. Add the cooked gnocchi to the pan with the bacon and apples. Season with salt and pepper to taste. Garnish with chopped fresh sage and grated parmesan cheese.
*For instruction on sweet potato gnocchi from scratch, see recipe HERE.
Sunday Morning
Apple and Sausage Frittata
This dish is so easy to put together and includes all of the breakfast things! Heat oven to 375. In a large skillet (that is oven-safe), heat a tablespoon of olive oil and cook 6-8 breakfast sausages until cooked through (about 8 minutes). While that’s cookin’, beat 12 eggs in a large mixing bowl; and then add ½ c milk, ⅓ c chopped dill, 1 ½ c shredded cheese (I prefer cheddar, the sharper the better!), 1 apple that’s been peeled and chopped into small-medium dice; 1 tsp of salt and ground pepper to taste. Once sausage links are ready, pour the egg mixture in; and then place in oven for 30-45 minutes or until golden and is set in the center.
Adapted from this recipe from Food & Wine
Sips
Spiced Apple Hot Toddy
A simple way to literally spice up your apple cider for a cozy fall evening. Start with a large pot and fill it with your favorite apple cider (4-8 cups). Cut an orange in half, pierce the rind a few times, and push through a 3 whole cloves into each of the rind halves – and place in the cider. Add 3 star anise, 4 cinnamon sticks, and ½ teaspoon peppercorn, and ½ – 1 inch ginger (peeled and quartered). Bring to a boil, then simmer (covered) for 15 – 20 minutes. Strain and then pour into mugs with 1 ½ oz brandy or bourbon. Garnish with one of those cinnamon sticks 🙂
Sweet
Baked Apple Cider Doughnuts
Oh, how amazing these baked doughnuts are… When I first made them, it made 12 doughnuts PLUS 6-8 mini muffins. I froze 6 of the doughnuts and reheated at my leisure when I wanted a sweet treat 🙂 Heat oven to 350 and spray the doughnut pans with nonstick cooking spray. In a medium bowl, mix 1 ¾ c flour, 1 ¼ t baking powder, ¾ t sea salt, 1 t cinnamon, and ½ t ground nutmeg. Separately, in a bowl of stand mixer (paddle attachment), cream 10 T butter, ¾ c brown sugar, ¼ c regular sugar on medium speed for 3-4 min. Add 2 lg eggs and 1 t vanilla extract. Next add the flour mixture, on low speed until combined.
Then add ½ c apple cider in a stream with mixer on, and mix until combined. Pour (or use a piping bag) into the doughnut pans; and bake for 12 min and toothpick comes out clean. While they are baking, make your toppings! For the cinnamon sugar topping: Mix ¼ c sugar and ½ t cinnamon in small bowl. Separately melt 3 T butter in small bowl. After doughnuts have baked and cooled 5 min, brush with butter and drenge in cin/sugar. To make a powdered sugar glaze topping: Mix 1 T melted butter with 1 c powdered sugar and 2 T milk. Drizzle on top of the cooled doughnuts.
Recipe from NY Times
