I am looking for a seasonal savory recipe with apples?

Question

I have an apple tree that is loaded and I want some ideas or rather recieps that I can make that are not dessert, I have plenty of those.
I have a freezer full of pork loin, chicken and lamb. I have one for pork, apple and cabbage stew, any more recipe ideas out there?

Answer 1

This website has an AWESOME source for TONS of apple recipes! I looked through them, and I think you will find plenty of recipes! I hope you like them!

http://www.bestapples.com/Recipes/

Answer 2

INGREDIENTS
2 (1 1/2 pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them.
Cover, and return to the oven for 2 hours, or until fork tender


Apple Butter (+)
Ingredients

- 4 pounds apples -mix several varieties, if possible
- 2 cups sugar
- 1 cup apple cider or water
- pinch salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 lemon (optional)

If you will be canning the apple butter, get suitable jars, lids and rings ready. In a large pot or water bath canner, cover jars with water and boil 10 minutes. Turn off heat and drop lids in.
Peel, core and cut up the apples. Combine with the cider or water and cook until the apples are soft.
Add sugar, salt, spices and, if using, the juice and zest from a lemon. Continue to cook over low heat, stirring frequently to prevent sticking, until the mixture is very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape and not flatten out.)
To process: with tongs, remove a jar from the hot water, fill it to 1/2 inch from the top with apple butter, wipe the rim clean and retrieve a lid from the hot water. Put the lid on, snug down a ring and return the filled jar to the pan of hot water. Continue until all jars are filled and/or the butter is gone.
Return the pan of filled jars to the stove. Add more hot water if necessary to completely cover jars, then cover the pot and bring to a boil. Boil for 10 minutes. Allow to cool somewhat (or completely); carefully remove jars to a dry surface. Cool completely before removing sealing rings. Check for seals following lid manufacturer's instructions. Freeze any that don't seal or refrigerate and use soon.

Answer 3

4 burgers
Time 15 minutes
Tools knife
grater
large bowl
wooden spoon
food processor
frying pan
spatula

Ingredients 2 tart apples, grated
1 c onion, minced
2 c bread crumbs
1 green pepper, seeded and chopped
1 T fresh ginger, minced
2 c brown or white rice, cooked (leftover is fine)
6 T rolled oats, ground
½ t salt
black pepper
1-2 T vegetable oil

Directions Squeeze some of the juice out of the apples, then place in bowl with onions, bread crumbs, green pepper, ginger, rice, 3 T oats, salt, and pepper. Mix well.
Heat the oil in the frying pan, over medium heat.

Shape mixture into four patties, adding more bread crumbs if necessary. Coat with remaining 3 T of oats.

Fry in 1 T oil over medium heat until golden brown, 2-3 minutes per side.

Answer 4

One of my favorite dishes!!! I use granny smith apples but i suppose any type would do. Use boneless chicken breasts (about one package)- season with a bit of salt and pepper (or grill seasoning)- really any herbs you like. Cook the chicken all the way through in some olive oil in a skillet. Set aside. While the chicken cooks, slice up some apples (4-6) and some onions(1-2)-set aside. In a small bowl or container (I use a poland spring water bottle) you're going to make your sauce. These measurements are not exact, just eyeball it and prepare it to taste. Fill the bottle about 3/4 of an inch to one inch high with maple syrup. Add about half a teaspoon to a teaspoon of Dijon mustard. Fill the bottle up about half way with apple cider vinegar. Add some salt and pepper as well as a pinch of nutmeg. Shake it up and set aside. Throw the apples and onions in a LARGE skillet with a bit of olive oil. Allow it to cook a while, stirring occasionally. Once the onions begin to be a little translucent, pour your prepared sauce in and add the chicken to the pan, stirring to coat the mixture evenly. Reduce heat, cover, and allow to cook through (about 5 min). Covering the mixture and giving it a few minutes gives the meat time to absorb the flavors. I like to serve the dish over wild rice, but any starch will do. Cooking time is about 30 minutes and you can't beat it! Delicious! Enjoy.

Answer 5

Did you catch Iron Chef America last night? (It repeats Thursday 9/20 at 9pm ET). The secret ingredient was apples so every dish contained them. The challenger's (one of our local restaurateurs) menu included:

A chamomile-infused apple broth, paired with apple Navajo fry bread drizzled with mesquite honey;
Celery root and apple soup, topped with a large cheddar crisp;
Pan-seared scallops wrapped in apple tamales and accompanied with a toasted pumpkin seed relish and an apple-papaya salsa;
Double-cut pork chops with apple corn bread;
A trio of miniature caramel, chocolate and candy apples for dessert.

Cat Cora made interesting dishes too but I was really focused on our local chef.

Unfortunately, no recipes are posted, however if you get the chance you should watch it - especially if you have so many apples at your disposal. It may give you other great ideas....

Answer 6

humorous you could say that, as chef we had an apple pageant at between the hotels I worked at as chef some years in the past, so for the long winded intro, we've been given/had 8 types and had to make something with all of them, one appetizer I did grow to be a savoury apple tart tatan, with sauteed apples, slightly onion, sage and slightly writer 1st baron verulam, arranged under puff pastry cooked in a pan such as you may the candy one, then crowned with melted cheddar cheese and grilled, we shrink it into wedges, you could make it on pie crust, on a sheet pan, then upload the cheese whilst rewarming for service, apple slaw like cole slaw is severe high quality, apple salsa with all white veg, celery, onions, green peppers and a especially spiced dressing serve one apple chips.

Answer 7

I love the fall combination of apples onions, and sweet potatoes:

Apple Sweet Potato Soup
Ingredients:
1 tablespoon canola oil
2 cups chopped onion
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
2 tart apples, cored, peeled, cut into 1-inch cubes
3 cups chicken or vegetable broth
3/4 cup apple juice
1 teaspoon each dried thyme and dried basil
1/4 teaspoon freshly ground black pepper


Directions:

In a large saucepan heat the oil over medium-high heat. Add the onion and cook for about 3 minutes, stirring occasionally, until tender. Add remaining ingredients, cover partially and bring to a boil.

Reduce heat and simmer for about 15 minutes, or until the potatoes are tender. Cool slightly.

In the bowl of a food processor or your blender, purée soup in several batches until smooth. Return the soup to the pan, and heat until warmed through.

INGREDIENTS
Cooking spray
1/4 cup flour
1 teaspoon salt
1 pinch cinnamon
1 butternut squash - peeled, seeded and sliced
4 apples - peeled, cored and sliced
1/2 sweet onion, thinly sliced
1 cup chicken stock
1 cup shredded sharp Cheddar cheese
3 slices bacon, cooked and crumbled

DIRECTIONS
Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.
Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.
In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.
Bake in preheated oven for 40 minutes.
Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

Answer 8

you can mix apple chunks with sweet potateos and squash for a great side dish. they go great with pork. food network and all recipes.con can get you started.