Recipe: Baked Acorn Squash with Apple Stuffing

Yields: 2

Ingredients:

  • 1 med. acorn squash
  • 2 sm. apples, unpeeled and diced
  • 2 tbsp. diced celery
  • 2 tsp. minced onion
  • 2 tsp. butter, melted
  • 2 tbsp. water
  • Cinnamon

Directions:

  • Heat oven to 400 degrees.
  • Cut squash in half. Remove seeds.
  • Place cut side down on baking sheet sprayed with vegetable pan spray.
  • Combine apples, celery and onion. Add butter and water.
  • Put in small baking dish. Cover. Bake squash and apple stuffing for 45 minutes or until tender.
  • Remove from oven. Fill squash with apple mixture.
  • Sprinkle with cinnamon and serve.

Recipe: Apple-Crusted Salmon

This unique entrée brings together sweet apples and savory roasted salmon. The shingled topping of alternating red and green-skinned apples results in a dazzling presentation. Serve with sautéed greens and rice pilaf.

Yields: 6

Ingredients:

  • 1 1/2 cups Apple Holler Apple Cider
  • 1/2 cup orange juice
  • 2 1/2 tablespoons honey
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 to 2 apples (A non-tart variety of apple is preferred for this dish, but your favorite apple variety can certainly be used; use one green and one red-skinned variety for a more colorful presentation. )
  • 2 pounds salmon fillet, skin removed
  • Pinch of salt and pepper
  • Sprinkle of oil (on bottom of roasting pan)
  • 1/4 cup loosely packed brown sugar

Directions:

  • Prepare marinade by whisking together apple juice, orange juice, honey, mint, chives, salt and pepper until well combined. Set aside.
  • Core apples using an apple corer or a small paring knife, then slice apples into rings as thin as possible (about 1/8-inch or less).
  • Use a mandolin if you have it, otherwise a good sharp knife will do fine. Place sliced apples into marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.
  • Preheat the oven to 375°F. Sprinkle entire surface of salmon lightly with salt and pepper and place it, skin-side down, in a lightly-oiled roasting pan. Remove apples from marinade and place them carefully on salmon, shingling them like scales from one end to the other. If you are using both red and green-skinned apples, alternate colors as you shingle slices. Sprinkle brown sugar over apples.
  • Roast for approximately 20 to 25 minutes. When finished, pour juices from the roasting pan over fish before serving.

Recipe: Apple Chicken Meatballs

Apple chicken meatballs get their flavor from ground chicken and shredded apples. The apple cider barbecue sauce compliments it very well.

Yields: 24 meatballs

Ingredients:

  • 1 pound ground chicken
  • 1 cup shredded parmesan cheese
  • 1/2 cup shredded Apple Holler Apples
  • 1/2 cup plain breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon diced garlic
  • 1 egg
  • 1 Tablespoon dried parsley flakes
  • 1/2 cup Apple Holler barbecue sauce

Directions:

  • Combine all the ingredients in a bowl and mix very well. Shape the meat mixture into 24 good sized meatballs. Place on a baking sheet that has been sprayed with non stick spray.
  • Bake the meatballs for 20 minutes at 400* Remove from oven and place in a crock pot. Add the barbecue sauce and stir. Keep warm. Refrigerate leftovers

Recipe: Apple Chicken

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 apples, unpeeled, cored and thickly sliced
  • 1 onions, sliced
  • 1/2 cup apple cider or 1/2 cup apple juice
  • 1 1/2 teaspoons cider vinegar
  • 1 teaspoon cornstarch

Directions:

  • Sprinkle chicken with thyme, salt and pepper.
  • In large frying pan, heat half of the oil over medium high heat; brown chicken all over.
  • Transfer to plate.
  • Add remaining oil to frying pan.
  • Cook apples and onion, stirring occasionally, until golden, about 5 minutes.
  • Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
  • Return chicken to frying pan.
  • Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
  • Transfer chicken to serving platter.
  • Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
  • Pour over chicken.