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Salad with Fresh Cranberry Vinaigrette

1 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water 
1/2 red onion, thinly sliced
4 ounces crumbled blue cheese
2 sliced apples
1 pound mixed salad greens

Preheat oven to 375 degrees F. Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

In a large bowl, toss the almonds, onion, apples, blue cheese, and greens with the vinegar mixture until evenly coated.

From:  all

Phyllo Wrapped Apple Dumpling

Cider Sauce
8 cups apple cider or apple juice
2 tablespoons cornstarch
1 tablespoon water

Apple Dumplings
1/2 cup golden raisins
3 tablespoons light brown sugar
1/2 teaspoon apple pie spice
6 sweet crisp apples, such as Jonagold
1/4 cup unsalted butter, melted
1/4 cup canola oil
1/4 cup granulated sugar
1 tablespoon ground cinnamon
24 sheets phyllo dough (9-by-14-inch), thawed per package directions

To prepare sauce: Bring cider (or juice) to a boil in a large saucepan. Boil, watching carefully and stirring occasionally to keep bubbles down, until reduced to about 2 cups, 30 to 40 minutes. Combine cornstarch and water in a small bowl until smooth; whisk the cornstarch mixture into the boiling syrup. Return to a boil. Reduce heat and simmer, whisking frequently, until thickened, 2 to 4 minutes more. Remove from heat and cover to keep warm.

To prepare dumplings: Preheat oven to 350°F. Combine raisins, brown sugar and apple pie spice in a medium bowl. Peel, halve and core apples. Place cut-side up on a clean work surface; spoon a little of the raisin mixture into the center of each apple half. Sprinkle any remaining sugar mix over the apples. Combine butter and oil in a small bowl; set aside 2 tablespoons in another small bowl. Combine granulated sugar and cinnamon in a third small bowl. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cover with a piece of wax paper and then a barely damp kitchen towel to prevent them from drying out.

Lay out one sheet of phyllo on a clean, dry surface. Using a pastry brush, lightly brush the sheet with butter mixture from the first bowl, and then lightly sprinkle with cinnamon sugar. Repeat, layering on 3 more sheets of phyllo; coat and sprinkle the top sheet too. Cut the phyllo stack in half crosswise. Place a stuffed apple half in the middle of each stack. Gather the sides of the phyllo together, pinching the corners, to enclose the apple. Transfer the dumplings to a large rimmed baking sheet. Repeat with the remaining phyllo and apples to make 12 dumplings al together. Brush them with the reserved 2 tablespoons of butter mixture.

Bake the dumplings until the phyllo is golden brown and crisp, 35 to 40 minutes. Let stand at least 10 minutes and up to 30 minutes. Reheat the sauce, if desired. Serve the dumplings with the sauce.

From: Eating

Cranberry Applesauce Recipe


3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Jonagold, Suncrisp, Fuji, Jonathan,
1 1/2 cups to 2 cups fresh or frozen cranberries
2 Tbsp. lemon juice
1/2 teaspoon ground cinnamon
1/4 cup of brown sugar
1/2 cup white sugar
1 cup water or apple cider
1/2 teaspoon salt


Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.

Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.

Serve hot as a side to pork or turkey or serve hot or cold as a dessert with some vanilla ice cream.

Store in the refrigerator for a couple of weeks, or freeze Cranberry Applesauce for up to a year.

from: simply

Glazed Stuffed Baked Apples


Brown Sugar
½ c sugar
1T cornstarch
¾ cup cranberries
¾ cup water

Core apples to ½ inch to the bottom. and stuff with a mixture of 1 part butter and 2 parts brown sugar and a liberal amount of nuts and raisins to make a thick mixture.

Stuff the apples.  Bake at 350 for minutes or until fork tender.

Combine sugar, cornstarch, cranberries and water.  Cook in a saucepan until skins pop.
Pour over the apples and broil 3-4 minutes until glazed.

From: the Pinelands Folklife Project

Fennel, Jicama and Apple Salad

serves approximately 4

1/2 cup apple juice
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1/2 tablespoon whole grain Dijon mustard
1 tablespoon brown sugar

Directions:  Whisk all ingredients together.

1 bulb fresh fennel, julienned and fronds reserved
1 Crispin (Mutsu)apple, julienned
1 jicama – approximately same weight as apple – peeled and julienned

Directions:  Toss fennel, apple and jicama with vinaigrette, and garnish with pieces of fennel fronds.

Autumn Salmon Salad with Honey-Apple Cider Vinaigrette

Serves 2

2 large beets
extra virgin olive oil
salt & pepper
2-4oz salmon filets
8 cups chopped lettuce
1 Bartlett pear, sliced
1 apple, sliced
1/4 cup walnut pieces
1/4 cups dried cranberries

For the Honey-Apple Cider Vinaigrette:

6 Tablespoons extra virgin olive oil
1/4 cup honey
2 Tablespoons apple cider vinegar
juice of 1 lemon
dash of onion powder
salt & pepper

1.    Preheat oven to 400 degrees. Peel then chop beets into 1/2″ cubes and place onto a foil-lined baking sheet. Toss with extra virgin olive oil, and lots of salt and pepper, and then roast for 40-50 minutes, or until tender. Set aside to cool slightly.

2.    Meanwhile, combine ingredients for Honey-Apple Cider Vinaigrette in a jar with a tight-fitting lid then shake to combine. Set aside. Brush salmon on both sides with extra virgin olive oil then season liberally with salt and pepper. Place in an olive oil-brushed skillet over medium-high heat, skin side down, then cook for 3-4 minutes. Flip, peel off skin, and then cook for 1-2 more minutes. Remove to a plate and set aside.

3.    Divide lettuce, pear and apple slices, walnuts, and dried cranberries between two plates. Top each plate with cooked salmon and roasted beets then drizzle on dressing and serve.

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