Apple - quick and easy recipes - page 26

The Mai Tai is a sweet-and-sour cocktail with fruit flavors balancing aged rum. All agree that “Trader Vic” Bergeron mixed the first Mai Tai in 1944 at his bar in Emeryville, California, just outside of San Francisco. Naysayers need only heed the words of Trader Vic’s bartenders’ guide of 1947: “Anybody who says I didn’t create this drink is a dirty stinker.” Trader Vic had visited the South Seas, returning with all of the venerable accouterments now standard in a tiki lounge.

This is a dish not to be savored lightly. Nor is Foie Gras Torchon a dish to be created easily. Skill, daring, and attention to detail are the unlisted ingredients necessary for this delicacy to be a success. But when it is done correctly —my, oh my.

By dressing up classic Spanish sangría with Spiced Simple Syrup and tart cranberries, Chef Jose Garces of Philadelphia has created an ideal cocktail for a winter holiday celebration. It’s best to start the day before you plan to serve the sangría, by macerating fresh cranberries and diced Granny Smith apples in the simple syrup. Next day, add a bottle of Tempranillo rosé, and a half cup each of port wine, Cointreau, and cranberry juice. Chill, and let the party begin.

Pot Pie is a cold-weather classic and a great way to use up leftover Thanksgiving bird or other cooked poultry. But the key to a good pot pie is tasty creamed fowl (take your pick of creamed chicken, turkey, or even duck) with a nice acidic note. Of course, you can always eat it as is over rice or noodles for a Midwest classic.

San Francisco mixologist Erick Castro taught us how to make this easy holiday punch. It’s a flexible recipe that works with almost any base spirit. Here we use genever, blended with orange curaçao, simple syrup, bitters, sparkling water, lemon juice, sparkling wine, and a touch of grated nutmeg. Garnish with pineapple slices and whole star anise before serving. You’ll need to make a batch of Rich Simple Syrup and freeze a large block of punch ice before you begin.

Super-healthy antioxidant açaí berries are the beautifully purple center of this delicious breakfast bowl or afternoon after-yoga pick-me-up. It’s actually a two-part recipe. First, you blend up a straight-up smoothie, with unsweetened açaí purée (we like the one from Sambazon), frozen banana and peach slices, apple, honey, coconut milk, and—for extra body and protein—a bit of natural almond butter. The second part is what goes on top, a freestyle mix of whatever texture.

Martin Cate of Smuggler’s Cove in San Francisco uses a Collins glass for this tropical classic, and garnishes it with a sprig of mint and a wheel of lime. Like the many maligned Mai Tai recipes floating about in the cocktail ether, the originator of this tiki classic has been muddied, with accounts naming Don the Beachcomber and others fingering his rival, Victor “Trader Vic” Bergeron. Either way, Vic’s version is the one that lingers as the canonical formula.

Apple dumplings are an early American food stemming from the Northeast, especially in Pennsylvania Dutch towns. Of course, you could trace it even further to Britain and other parts of western Europe too. It’s a great dish during the apple harvest in the fall. And, you can serve apple dumplings for breakfast or dessert. Game Plan: First, you’ll need to make a pie crust. Use our Basic Pie Crust recipe.

This recipe from Marcel Vigneron, Chef & Owner of LA’s WOLF and Beefsteak is a great option if you want something light and fresh, but bursting with flavor from the pomegranate seeds and apples. Apples and pomegranate seeds are in the peak of their season right now, so it’s a really great salad that celebrates the end of winter. The brussels add texture, and the pine nuts add sustenance, which makes it absolutely delicious!

Beefy brisket is transformed into tender morsels of barbecue goodness. Rub the beef with a combination of chili powder, cumin, brown sugar, cayenne, and garlic, then slow-cook it in a sweet-savory sauce that includes smoky chipotle chiles. After 10 hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich. Serve some ranch-style pinto beans on the side. This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days.

If you’ve never tried apple brandy, fall is the perfect time, though Jackson Cannon’s Jack Rose is delicious any time of year. Be sure to use Applejack, a potent American spirit that dates back to Colonial times, and not another apple brandy. Blended with perfect proportions of fresh lemon juice and homemade grenadine, it makes a lovely cocktail. For a full trio of 3-ingredient cocktails, take a look at the Obituary Cocktail and the Gold Rush cocktail too.

The crunchy deep-fried cabbage is dressed in an umami-rich sauce with sweet, sour, and spicy notes from pineapple juice, lemon juice, honey, and chili vinegar, then topped with freshly shucked oysters for a briny, minerally contrast. The furikake garnish is a traditional Japanese mix of sesame seeds, seaweed, salt, and sugar, as well as some sort of dried fish, often bonito, which is sprinkled over rice, vegetables, and other dishes for an extra boost of sweet-savory flavor.

Everyone loves chocolate chip muffins. If you are wondering how to prepare the fluffiest and most delicious, this recipe is a must. Give it a try!

Easy, fast, and delicious. Impossible pie is the ideal dessert! It's delicious and everybody loves it. Learn how to prepare it following this recipe.

This is a banana and pineapple-based cake typical of southern American cuisine, although it originates from Jamaican cuisine. It is prepared with oil instead of butter, which, together with the fruit, makes the cake stay moist for longer.