Wednesday, October 13, 2010

It's Apple Season

I'm starting my latest cooking project. It's time for change and a little adventure in my kitchen, where I hopefully won't cut my finger off by the end of the year.

I've decided that for the rest of the month of October, I am going to go apple crazy. Apples have been one of my favorite fruits and I felt I needed to dedicate at least part of my project to them.

Goals include:
  1. Carmel apples from scratch
  2. Attempt to make an apple pie
  3. Sauteed apples
  4. Apple butter

But tonight I took a little twist and went off recipe. I'm one of those that follows the recipe word for word. It's the law, but this is expected when trying to pull off meals from a Julia Child cookbook.

I tried out a local organic grocery store this week, very similar to a Whole Foods. I really decided I needed to start buying organic meat because I believe it is fresher and it has a better flavor. I decided to experiment out of my usual norm of chicken and pork, and throw a pack of apple sausages into the cart.

I got home late tonight and wanted to just throw something quickly together. So here's my latest Dunphy original recipe.

Apple Sausages Marinated in Apple Cider and Apples
Ingredients
  • 1 Jonathan Apple- sliced and diced (adjust based on how much you're making, I was cooking for 1 tonight)
  • 1 cup of apple cider- enough to coat bottom of frying pan
  • Packet of apple sausages- 1 in my case
Directions
  1. Pour apple cider into frying pan and put on medium heat. Leave alone for a couple minutes to heat up.
  2. Meanwhile, stick a fork 2 or 3 times in the sausages along length. This keeps the sausage from splitting and makes sure its evenly cooked inside. Also slice and dice apple(s).
  3. Put sausages and apples in frying pan in the apple cider.
  4. Cook for 10 minutes or until sausage is slightly browning
  5. Serve and pour juice and apples on top

This was super easy and really accented the apple, as one would hopefully expect! I really want to experience with some spices next time. Maybe nutmeg or cinnamon? Let me know if you give it a shot


Bon Appetit!

Chef Maggie

1 comment:

  1. I love your new blog Maggie, and can't wait to see what you've got cooking! I know you definitely learned from the best!!

    ReplyDelete