2 cups water
1 tablespoon lemon juice
2 Golden Delicious apples
1 pound reduce-fat kielbasa or breakfast sausages
1 bunch fresh sage (optional)
1. Heat oven to 400 degrees F. Lightly coat baking sheet with vegetable oil cooking spray. In small bowl, combine water and lemon juice. Core apples and cut each lengthwise into quarters; cut each quarter into 4 wedges. Soak slices in lemon water 1 minute; drain.
2. Cut kielbasa diagonally into 24 1/2-inch-thick oval slices. On wooden or metal skewers, alternately thread 4 slices of apple and 3 slices kielbasa, beginning and ending with apple. (Kielbasa should be threaded through skin side-not cut side.)
3. Roast kabobs, turning occasionally, 15 to 20 minutes or until apple slices soften and kielbasa browns. Set on bed of sage leaves, if desired, and serve.
Poached apple slices and a cardamom-flavored syrup dress up traditional french toast. The recipe can easily be doubled to serve more.
1 Fuji or Granny Smith apple, cored and sliced
1/2 cup apple juice
1 tablespoon cold water
1 teaspoon cornstarch
1/8 teaspoon ground cardamom
2 large eggs, beaten
1/4 teaspoon vanilla extract
4 slices bread
1. In small pot, combine apple slices and apple juice; heat to simmer. Cover and cook apple slices until tender but still retain their shape-about 8 minutes.
2. With slotted spoon remove apple slices and reserve. Combine water, cornstarch, and cardamom and whisk into apple juice in pot. Heat mixture to boiling and cook, stirring, until thickened and syrupy. Remove from heat and set aside while preparing French toast.
3. Heat a large non-stick skillet over medium heat. In wide shallow bowl, combine eggs and vanilla. Dip two bread slices in egg mixture to coat both sides; cook in skillet until golden brown on both sides. Remove to serving plate. Repeat with remaining egg mixture and bread slices. Arrange apple slices on top of French toast and drizzle with reserved syrup.
2 tablespoons vegetable oil
3 medium Granny Smith apples, peeled, cored, and chopped
1 potato, peeled and chopped
1 stalk celery, chopped
1/4 cup finely chopped onion
1/8 teaspoon ground thyme
1/4 cup white wine
5 cups chicken broth
4 cups grated cheddar cheese
1/2 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
Diced unpeeled apple (optional)
1. In large saucepot, heat oil. Add apples, potato, celery, onion, and thyme. SautT 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer 45 minutes.
2. In blender or food processor, puree soup mixture. Return to saucepot; over very low heat, stir in cheese, cream, nutmeg, and pepper. Cook just until heated through–do not boil or cheese will curdle. Ladle soup into serving bowls and garnish, if desired, diced apples.