Best Camembert And Apple Chutney Crisp Recipes

Camembert-Caramelized Onion Quesadilla with Apple Chutney image

Provided by Bobby Flay

Time 1h55m

Yield 4 servings

Number Of Ingredients 23

1 tablespoon olive oil
2 tablespoons unsalted butter
2 sweet onions, peeled, halved and thinly sliced
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh thyme leaves
9 (6-inch) flour tortillas, or 9 (12-inch) flour tortillas, cut to 6-inch size
Salt and freshly ground pepper
Salt and freshly ground pepper
1 pound Camembert, thinly sliced
Canola oil
Apple Chutney, recipe follows
Fresh thyme sprigs, for garnish
2 tablespoons canola oil
1 small red onion, finely chopped
1 tablespoon finely chopped fresh ginger
2 cloves garlic, chopped
1/2 jalapeno chile, finely diced
3 Granny Smith apples, peeled, cored and diced
1/2 cup apple juice
2 tablespoons apple cider vinegar
1 teaspoon finely chopped fresh thyme leaves
Salt and freshly ground pepper
Salt and freshly ground pepper

Steps:

Preheat the grill to medium. Heat the oil and butter in a large saute pan over medium heat. Add the onions and slowly cook until caramelized, about 45 minutes. Then stir in the balsamic vinegar and thyme. Let cool slightly before using in quesadilla.
Place 6 quesadillas on a flat surface and divide the cheese and onions among the tortillas. Season filling with salt and pepper. Stack the tortillas to make 3 (2-layer) tortillas, and top with the remaining tortillas. Brush the tops with oil and grill, oiled-side down, until golden brown, about 2 to 3 minutes. Flip the quesadillas, close the cover, and grill until the cheese has melted, about 5 minutes. Slice into quarters, and place 3 quarters on each of 4 plates. Top with a dollop of the apple chutney and a sprig of fresh thyme.
Heat oil in a medium saucepan over medium-high heat. Add the onion, ginger, garlic, and jalapeno, and cook until soft. Add half of the apples, the apple juice and vinegar, and cook until the apples are soft. Remove from the heat and stir in the remaining apples and the thyme. Season with salt and pepper, to taste. Transfer to a bowl and let sit at room temperature for 30 minutes before serving so that flavors meld.

Apple Chutney image

Provided by Ina Garten

Categories condiment

Time 1h15m

Yield makes about 3 cups

Number Of Ingredients 10

6 Granny Smith apples, peeled, cored and half-inch diced
1 cup chopped yellow onion
2 tablespoons minced fresh ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup good cider vinegar
1 cup light brown sugar, lightly packed
1 teaspoon whole dried mustard seeds
1/4 teaspoon hot red pepper flakes
1 1/2 teaspoons kosher salt
3/4 cup raisins

Steps:

Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
Set aside to cool and store covered in the refrigerator for up to 2 weeks.

The Best Apple Crisp image

Provided by Food Network Kitchen

Categories dessert

Time 2h25m

Yield 8 servings

Number Of Ingredients 16

Unsalted butter, for greasing the pan
3/4 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1/4 cup apple cider
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
2 pounds Granny Smith apples
2 pounds Honeycrisp apples
1 1/2 cups all-purpose flour (see Cook's Note)
1 cup old-fashioned rolled oats
2/3 cup firmly packed light brown sugar
1/2 cup pecans, coarsely chopped
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cubed

Steps:

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
For the filling: Whisk together the brown sugar, flour, apple cider, cinnamon, nutmeg and salt in a large bowl. Peel and core the apples and cut into chunks. Add the apples to the brown sugar mixture and toss to combine.
Transfer the apple mixture to the prepared baking dish in an even layer.
For the topping: Combine the flour, oats, brown sugar, pecans, cinnamon and salt in a medium bowl. Add the butter cubes and use your fingers to completely work the butter into the flour mixture. The mixture should hold its shape when squeezed.
Sprinkle the crumble topping over the filling, squeezing some of the mixture into small clumps. Bake until the filling is bubbly, the apples are tender and the topping is golden brown, about 1 hour.
Let sit for at least 45 minutes and serve slightly warm or at room temperature.