Honestly, I never would have thought of some of these recipes (apples in soup!?), but it's great to have so many ideas now.
Turkey Meatballs with Apple-Dijon Glaze
Makes 30 meatballs
3⁄4 cup fine bread crumbs
1 tablespoon all-purpose flour
3⁄4 pound ground turkey or chicken
1 1⁄2 cups finely grated apple
1 teaspoon salt
1 teaspoon seasoned salt
1 tablespoon sage
1⁄2 teaspoon dried thyme leaves
1⁄2 teaspoon paprika
3⁄4 cup apple jelly
1 teaspoon creamy Dijon mustard
1 teaspoon rice vinegar
Preheat oven to 400 degrees. Line a baking sheet with a silicone mat or wax paper sprayed
with cooking oil.
In a small bowl, mix bread crumbs, cornstarch, and flour together. Place turkey, apple, salt, seasoned salt, sage, thyme, paprika, and egg in a medium bowl and add bread crumbs. Mix until well combined. Roll into 3⁄4-inch balls and place on baking sheet. Bake for 20 minutes.
Combine jelly, mustard, and vinegar in a large saucepan over medium heat; stir until smooth. Remove meatballs from oven, transfer to the hot glaze and stir to cover. Using a slotted spoon, move meatballs back to the baking sheet and bake for 5 minutes. Repeat the process and bake for 3 minutes more. Serve with any remaining sauce for dipping. Cooked, glazed meatballs can be frozen in an airtight container for later use.
Makes 4 servings
4 tablespoons olive oil, divided
2 large sweet onions, sliced 1⁄4 inch thick, rings separated
2 large sweet apples, peeled, cored, and cut into 12–16 wedges each
12 (3⁄8-inch-thick) slices pork tenderloin
2 teaspoons Worcestershire sauce
Salt and freshly ground pepper, to taste
2 teaspoons vinegar or freshly squeezed lemon juice
1 pound mushrooms, thickly sliced
1 tablespoon butter or margarine
In a large, deep frying pan, heat 2 tablespoons oil over medium heat. Cook onion rings, stirring occasionally, until they have turned golden, about 20 minutes. Transfer onions to a bowl and set aside. Raise heat to medium high and add 1 tablespoon oil. Cook apples until they soften or begin to turn golden, about 10 minutes, turning occasionally. Transfer apple slices to a bowl and set aside.
Preheat oven to lowest temperature. Heat remaining oil in the same frying pan and place pork medallions flat on bottom of the pan (cook in batches if necessary). Sprinkle lightly with Worcestershire sauce and season with salt and pepper. Cook over medium-high heat until browned on both sides. Transfer to a warm oven.
Deglaze frying pan with vinegar. Cook mushrooms in butter over medium-high heat, stirring frequently, until they begin to turn golden brown. Add reserved onions and apples to reheat. Season with salt and pepper. Serve pork medallions with vegetable-apple medley on the side. Spoon any juices remaining in the pan over the meat.
2 teaspoons olive oil
1⁄2 cup thinly sliced leek, including white and tender green parts
2 large crisp sweet apples, cored and thinly sliced
2 teaspoons white balsamic or distilled vinegar
2 teaspoons demerara sugar*
1⁄4 teaspoon salt
1 1⁄4 cups cubed Brie cheese
1 1⁄4 cups roasted chicken, cut into small bite-size pieces
4 flour tortillas
Heat oil in large frying pan. Sauté leek over medium-high heat for 2 minutes, stirring once.
Add apple slices and sauté until apple begins to soften (a little brown color adds flavor, but avoid burning). Sprinkle with vinegar, sugar, and salt.
Add cheese and chicken to frying pan. Cook over medium-low heat until cheese is melted and chicken is hot. Mix all ingredients together well and spoon onto center of warm tortillas; fold in half.
*1 teaspoon brown sugar can be substituted.