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Easy Autumn Apple Recipes

BY Nan Yablong, Vera Bradley Foundation Volunteer

Fort Wayne, Indiana (September 2, 2008) —

About our featured chef: Nan Yablong has embraced the Vera Bradley Foundation as her special cause because she lost her mother to cancer 22 years ago. She has enthusiastically served on almost every committee in her eleven years as a Classic volunteer. As a graduate of LaRivage French Cooking School in Dartmouth, MA, with a passion for both cooking and baking, she was the perfect choice to help us develop healthy and delicious cancer-fighting recipes.

Apples are fall’s quintessential fruit. Sweet and juicy, plus jam-packed with good-for-you nutrients and cancer-fighting properties, they’re nature’s perfect treat. Apples are not only great for snacking, they’re wonderful to use in many different types of dishes, sweet or savory. The all-star fruit sweetens our bread, adds zip to our salad, lends tang to our pasta, and when baked, completes our meal on a sweet, syrupy note. From our kitchen to yours, we hope these dishes will inspire you to eat well and make healthy food choices.

Apple Bread (Serves 6, 2 slices each person)

1 cup granulated sugar
1 stick unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
2 cups Bisquick baking mix
2 cups peeled apples, cored and finely chopped
½ cup walnuts, chopped
½ tsp cinnamon
1 tablespoon granulated sugar

1. Preheat oven to 350º. Prepare a loaf pan by greasing generously or using a baking cooking spray.
2. In bowl of an electric mixer, cream sugar and butter. Add eggs one at a time. Beat, scraping down sides of bowl. Add vanilla and mix well.
3. Add Bisquick and mix on medium speed until just blended.
4. Remove bowl from mixer and fold in apples and walnuts. Pour batter into prepared loaf pan. In a small, dish combine cinnamon and sugar and sprinkle over top of batter.
5. Place in oven and bake for 50 minutes, or until cake tester comes out clean.
6. Remove from oven and turn bread out onto a wire rack. Let cool completely before wrapping in plastic wrap and placing in a plastic storage bag. Slice and serve with salad. You can store bread in the refrigerator for up 2 to 3 days.

TIP: Apple Bread can be made the day before to save time. This recipe is also a good way to use apples that have started to turn slightly brown that you no longer want to eat whole.

Mixed Green Salad with Apples, Caramelized Walnuts and Apple Cider Vinaigrette (Serves 6)

5 ounces mixed baby salad greens
1 ½ cups dried natural apple chips (Such as Seneca Apple Chips)
¾ cup red onion, finely diced
¾ cup celery, finely diced
¾ cup crumbled goat cheese
1 cup caramelized walnuts (recipe to follow)
2 Tbsp granulated sugar
Apple Cider Vinaigrette (recipe to follow)

Divide greens evenly among six plates. Divide remaining ingredients and sprinkle over greens. Drizzle with Apple Cider Vinaigrette just prior to serving. Serve with slices of Apple Bread.

Carmelized Walnuts

Chop walnuts into large pieces. Place in a nonstick skillet with one to two tablespoons of granulated sugar. Cook over medium high heat stirring constantly until sugar is melted and coats nuts evenly. Pour onto parchment paper to cool completely. Break apart if necessary and store in an airtight container.

Apple Cider Vinaigrette

1/3 cup apple cider vinegar
¾ cup pure vegetable oil
2 Tbsp light brown sugar
½ tsp celery salt
½ tsp dry mustard
1 Tbsp shallot, finely minced

1. In a small bowl, pour vinegar and sugar; whisk until sugar is melted. Add celery salt and dry mustard; whisk until blended.
2. Add oil and whisk continually until blended. Add shallots. Pour dressing in a dressing bottle. (Salad dressing can be stored up to two weeks in covered container in refrigerator.) Shake well before using.

TIP: In place of apple cider vinegar, you can also use fresh apple cider that has started to turn or ferment for additional flavor.

Apple Chicken Harvest Linguine (Serves 6)

1 lb whole-wheat linguine
2 cups shredded cooked chicken
6 slices smoked applewood bacon (Such as Niman Ranch)
2 green apples, sliced into thin wedges, cored and seeded
½ cup shallot, finely chopped
¼ cup frozen apple juice concentrate, thawed
1 cup chicken broth
1 cup heavy cream
¾ cup shredded sharp cheddar cheese
2 Tbsp fresh flat leaf parsley, plus extra for garnish, chopped
½ tsp ground nutmeg, or whole nutmeg freshly ground
Kosher salt and freshly ground black pepper

1. Cook pasta according to directions to al dente. Drain and set aside.
2. Cook bacon in a large skillet until crisp. Drain and towel off excess fat. Crumble bacon and set aside.
3. To a large, clean skillet, add 1 tablespoon bacon renderings and apple wedges. Cook over medium high heat for 8 minutes, or until golden and softened but not mushy. Transfer to a plate.
4. Add shallots to skillet. Cook over medium heat, about two minutes.
5. Pour apple juice concentrate, broth and cream into skillet. Whisk together and simmer for 8 to 10 minutes, or until slightly thickened.
6. Add cheese, parsley and nutmeg, stirring until cheese is melted. Season to taste with kosher salt and freshly ground pepper.
7. Add pasta to sauce. Stir in chicken and toss to coat. Transfer to a serving platter and garnish with additional fresh chopped parsley and a very light sprinkle of nutmeg. (I recommend a fine grating of whole nutmeg over the top for added flavor.) Serve immediately.

TIP: You can prepare or measure all ingredients for the main dish ahead of time and prepare dish just prior to serving. To save time you can also use leftover roasted chicken or boneless, skinless chicken breasts. If desired, this dish also works as a casserole. Simply pour into a large casserole dish and let cool completely before covering tightly with plastic wrap. To re-heat in 350º oven, remove plastic wrap and place in oven until warm and bubbly, about 30 minutes.

Baked Apples with Maple Glaze and Golden Raisins (Serves 6)

6 large baking apples, cored (Such as Gala, Jonathan or MacIntosh)
6 Tbsp pure maple syrup
6 Tbsp light brown sugar
6 Tbsp golden raisins

1. Preheat oven to 350º. Place apples in a large baking dish. Spoon one tablespoon each maple syrup and brown sugar into the center of each apple. Top apples with 1 tablespoon raisins each.
2. Place in oven and bake for 50 minutes or until apples are soft to the touch, but not mushy or lose their shape.
3. Serve warm with vanilla ice cream or fresh whipped cream.

TIP: Apples can be prepped ahead of time and baked at dinnertime so that they can be served warm.

NOTE: All ingredients can be found in your local Fresh Market, Whole Foods or other natural food store, or in the natural foods specialty aisle of your regular grocery store.

Look for winter recipes featuring red and green ingredients in January!

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