Our guests enjoy baked apples in the fall. Just as the weather begins to cool, we bring out a soul-warming first course of apples filled with granola and maple syrup… simmered in a cranberry bath. We use Cortland apples in our baked apples because they stay white and don’t brown as easily as other varieties. These can be prepared the night before and kept in the refrigerator without turning an unappetizing brown. And, they resist browning even when baking. I also like using Cortland apples for our baked apples because they stay crisp and don’t turn to mush in the baking process.
Hey, go wild and try them with pears. Core the pear like you would the apple and fill with granola and maple syrup.
Baked Apples – recipe
Preheat oven to 400 degrees. Core apples (as many as you need). Peel apples around the top. Then leave a bit of skin just below the top and at the bottom. This will help hold the apple together. Lightly great a baking sheet with Pam. Place the apple(s) in the pan and fill with granola. Add a tablespoon of maple syrup and two tablespoons of cranberry juice to the center. Fill the bottom of the pan with 1/4 cranberry juice. Bake for one hour. Remove apples from the pan and place on a plate. Spoon the sauce for the pan over the apples and sprinkle with powdered sugar.
Spray a muffin tin with Pam – This recipe allows you to make from one to twelve.
Cut ham slices in half and arrange in tin to cover bottom and sides. Use a few leafs of spinach to fill in any gaps. Sprinkle Feta – just a bit. Crack egg – don’t worry if it goes over the ham. Sprinkle salt and pepper to taste. Add more feta. Dollop a few bits of pesto.
Bake at 350 for 18-20 minutes based on whether you like your eggs slightly runny or fully cooked. Check on them at 15 minutes. Run a knife around the edge and lift them out of the tin.
Serve one to two eggs per plate.
1 doz. large eggs
2 tbsp. water
1/4 extra virgin olive oil
4 ounces ham, prosciutto or Italian sausage
1 lb. Yukon Gold potatoes, peeled and 1/2-inch cubed
1 cup Gruyere cheese
2 scallions, thinly sliced
1 teaspoon salt
1/2 teaspoon white pepper (black pepper is fine)
Preheat over to 400 degrees
Heat olive oil in large oven-safe pan (9 inch base) over medium heat. Add meat and potatoes, saute until meat is brown and potatoes are soft. Remove from heat and drain excess oil. Spread meat and potatoes evenly over pan. Sprinkle cheese evenly over meat and potatoes and let melt. Mix eggs with water, salt and pepper. Pour the egg mixture evenly into the pan.
Bake for 30 minutes checking periodically. Once the center is firm (could be less than 30 minutes), remove from oven and let sit for 10 minutes before cutting. Cut into wedges, sprinkle with scallions and serve
Serves 6 – 8
Note: I have found that it is best to clean the pan after the meat and potatoes are finished so as to minimize sticking. Once the meat and potatoes are cooked, start with a clean pan and spray with Pam. Then start building the Frittata.
1 unbaked, deep-dish pie crust
1/4 – 1/2 crumbled feta
1 1/2 cups grated mozzarella
6 – 8 oz. frozen spinach
1 tsp butter
1 tsp olive oil
3-4 tbsp minced onion
1 tbsp Greek Seasoning
1 1/2 cup heavy cream
1/4 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg
Preheat oven to 400F
Melt butter and oil in skillet. Saute onion and seasoning until onion is transluscent and a little brown. Squeeze water out of spinach and saute with onions for 2 minutes. Set aside to cool.
Sprinkle 1/2 cup mozzarella over pie crust. Add onion and spinach. Sprinkle with feta. Add remaining mozzarella.
Combine eggs, heavy cream, salt, pepper and nutmeg and pour over pie crust slowly so that all liquid is absorbed. Sprinkle a little nutmeg on top for added color.
Bake for one hour or until quiche is puffy and golden. Be sure that the center of the quiche is firm.
Allow 10 – 15 minutes to cool before cutting.
Serves 6 – 8
1 29 oz. can of sliced or halved pears
1/2 cup all purpose flour
1/2 cup light brown sugar
2 tsp. vanilla extract
1/8 tsp salt
1/2 tsp. baking powder
4 tbsp. butter
Spray four shallow, oval ramekins with Pam. Preheat oven to 375 degrees.
Drain pears and reserve liquid.Slice pear into 1/4 inch slices.
In a blender, mix eggs, flour, sugar, vanilla, salt and baking powder. Put eggs in first.
Process to a smooth batter, scraping the sides as needed. Add butter and 3/4 cup pear liquid and process.
Pour batter into pan and top with pears and cinnamon sugar. Bake uncovered for 30 – 45 minutes, until brown and fluffy. Sprinkle with powdered sugar and a dollop of whipped cream.
11 oz. Bread Cubes (Challa or Cinnamon Bread Recommended)
12 tsp. cubed Cream Cheese
2 cups Blueberries (fresh – preferred or frozen) Apples and raisons work well.
16 oz. Milk (Can use half heavy whipped cream/half whole milk)
1 tsp. Vanilla
Dash of Cinnamon
¾ cup Maple Syrup
¼ cup Butter
Preheat oven to 350 degrees. Spray eight large ramekins with Pam. Layer bread cubes to line the bottom of the ramekins. Generously dot crème cheese throughout (1 – ½ tsp. per ramekin). Spread blueberries evenly among the ramekins.
Combine eggs, milk, vanilla and salt. Pour 4 oz. of egg mixture into each ramekin. Leave about ¼ inch from top of ramekin.
Cover. Refrigerate overnight.
Cook maple syrup and butter in microwave for 5 to 6 mins. on high. Stir once. Syrup should thicken slightly. Pour over prepared ramekin. Sprinkle with Rice Krispies.
Line cookie sheet with foil. Place ramekins on sheet and bake for 45 minutes. Run a flat knife around the side of the ramekins. Place a cloth napkin on top. Flip over and flip over again onto plate. Or, serve in ramekin (much easier).
Drizzle maple syrup/butter remains over stratta and sprinkle with powdered sugar.
For those with dietary restrictions, egg whites can be used instead of whole eggs. Lowfat milk or Lactose-free milk can be used instead of whole milk. Gluten-free bread may also be used. The strata will not rise as high, but will taste delicious. Serves 8