Best Cheese Apples Recipes

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CELERY SALAD WITH APPLES AND BLUE CHEESE



Celery Salad With Apples and Blue Cheese image

Celery is perhaps at its best in salad: Its flavor is at its brightest and its crunch is unapologetically assertive. Celery root complements the chopped stalks, apples add sweetness and blue cheese - celery's classic cohort - provides punch. Flavorful enough to stand on its own, this salad isn't so striking that it doesn't play well with others. Celery salad makes a welcome addition to the Thanksgiving table, particularly since the crunchy salad ingredients are strong enough to stay sturdy if refrigerated overnight.

Provided by Alexa Weibel

Categories     dinner, easy, quick, weeknight, salads and dressings, vegetables, main course, side dish

Time 20m

Yield 8 servings

Number Of Ingredients 12

5 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallot
4 teaspoons coarse mustard
1 teaspoon finely grated fresh lemon zest, plus 4 teaspoons lemon juice (from 1 lemon)
1 teaspoon granulated sugar
Kosher salt and freshly ground black pepper
1 head celery, trimmed, stalks peeled and thinly sliced on the diagonal, leaves reserved
2 tart red apples, such as Pink Lady
1 small celery root (about 12 ounces)
1 packed cup fresh parsley leaves, plus more for garnish
1/2 cup coarsely chopped roasted, salted almonds
1 cup crumbled bold, creamy but firm blue cheese (4 to 5 ounces)

Steps:

  • Prepare the vinaigrette: In a large bowl, whisk together the olive oil, shallot, mustard, lemon zest and juice, and sugar; season to taste with salt and pepper. Add the sliced celery and toss to coat.
  • Core the apples, then slice them lengthwise into very thin wedges using a knife or mandoline. Add to the sliced celery and toss to coat. Peel or slice off the outer skin and layers of the celery root until no brown skin remains. Cut the celery root in half lengthwise, then slice into very thin half-moons using a knife or a mandoline. Add to the celery and apple mixture and toss to coat. (The salad will hold up fairly well refrigerated for 1 to 2 hours - or even overnight - from this point.)
  • Just before serving, add the parsley, almonds and half the cheese, and toss to combine; season to taste with salt and pepper.
  • Transfer to a shallow serving bowl or platter; top with the remaining cheese, the reserved celery leaves and fresh parsley leaves. Serve immediately.

GRILLED CHEESE WITH APPLES AND APPLE BUTTER



Grilled Cheese With Apples and Apple Butter image

If Cheddar on a slice of apple pie sounds good to you, you will love this twist on a grilled cheese sandwich, which marries salty and sweet elements between two caramelized pieces of buttery bread. Look for dark apple butter, with no added sugar, since it will have the richest flavor. Unlike most grilled cheese recipes, which call for building the sandwiches, cooking them on one side, then flipping, this one calls for cooking the sandwiches open-faced, then assembling them.The cheese melts more quickly and reliably if cooked this way. Depending on the size of your bread slices and your skillet, you may be able to cook two sandwiches at a time. You could also have two pans going, or just serve them as they are finished. To serve all four at once, just transfer the cooked sandwiches to a baking sheet in a 200-degree oven while you crisp up the remaining sandwiches on the stovetop.

Provided by Susan Spungen

Categories     dinner, easy, lunch, weeknight, sandwiches, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

5 tablespoons unsalted butter, plus more as needed
1 large Granny Smith apple, cored and thinly sliced
1 small shallot, halved and thinly sliced
1 teaspoon chopped fresh rosemary
Kosher salt
1/2 cup apple butter
8 slices country bread, cut 1/2-inch thick
4 ounces sharp Cheddar, sliced 1/4-inch thick

Steps:

  • Heat a large, 12-inch skillet over medium-high. Add 1 tablespoon butter, then add apples, shallots, rosemary and a pinch of salt. Cook, tossing occasionally, until apples are golden and softened, 8 to 10 minutes, reducing the heat if shallots threaten to burn. Transfer mixture to a plate; set aside.
  • Rinse and dry the pan, and set over medium heat. Melt 1 tablespoon butter (2 tablespoons if you're cooking two sandwiches at a time). Spread one side of each bread slice with 1 tablespoon apple butter (this will be the inside of the sandwich). With the apple butter-side facing up, top four of the bread slices with 1 ounce Cheddar each; divide the apple mixture among the remaining four slices of bread. (Don't assemble the sandwiches yet: The topped slices are first cooked, then combined.)
  • Add one Cheddar-topped piece and one apple-topped piece to the pan (two of each if your pan can accommodate it), drizzle 2 teaspoons of water in the pan, and cover. Cook until cheese is melted and bread is golden and crisp, 5 to 7 minutes. Reduce heat if bread is browning too fast. Sandwich the two pieces together, cut in half, and serve immediately. Repeat with remaining ingredients, adding more butter to then pan if necessary.

SPINACH AND BLUE CHEESE SALAD WITH SLICED APPLES AND SPICED CARAMELIZED PECANS



Spinach and Blue Cheese Salad with Sliced Apples and Spiced Caramelized Pecans image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 21

1 apple, chilled
1 small lemon, juiced
8 ounces spinach, washed, thoroughly dried, and stemmed
1 small head (about 3 ounces) radicchio, cut into chiffonade
5 ounces blue cheese, crumbled
Kosher salt and freshly ground white pepper
1/2 cup Spago House Dressing, recipe follows
1 1/2 cups Spiced Caramelized Pecans, recipe follows
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground white pepper
3 cups peanut oil
2 cups pecan halves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup sifted confectioners' sugar

Steps:

  • Cut the apple into quarters, remove the stem and the seeds, and cut into very thin slices. Sprinkle lemon juice over the slices and set aside.
  • When ready to serve, in a salad bowl, combine the apple, spinach, radicchio, and blue cheese. Season lightly with salt and pepper and toss with the dressing. Adjust seasoning to taste.
  • To serve, divide the salad among 4 plates and sprinkle the pecans around each salad.
  • In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars, and then the olive and vegetable oils. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
  • Yield: 1 1/4 cups
  • Recipe courtesy Wolfgang Puck, "Adventures in the Kitchen", Random House, 1991
  • In a deep-fryer or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached).
  • Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar.
  • Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool.
  • Yield: 2 cups
  • Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

GRILLED CHEESE WITH BACON AND APPLES



Grilled Cheese With Bacon and Apples image

I got this recipe off of Tyler Florence Ultimate. It was such a weird combo and I was in the mood for grilled cheese, so I tried it. WOW - I'll never have a plain old grilled cheese sandwich again! I'm adding some tweaks in his original recipe - this is how I made it. Bacon can be cooked in the oven or a skillet, I just prefer the oven so I used that.

Provided by lazy gourmet

Categories     Lunch/Snacks

Time 40m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 6

8 slices thick white bread, bakery preferred not processed
12 ounces sharp cheddar cheese, thickly sliced
3 tablespoons butter or 3 tablespoons margarine
12 slices bacon
1/2 green apple, thinly sliced (no need to peel)
Dijon mustard

Steps:

  • Preheat oven to 400 degrees. Line baking sheet with foil and arrange bacon slices. They can be touching but make sure they do not overlap.
  • Bake 15-25 minutes depending on your desired tastes - I like my bacon extra crispy so I went the full 25. Remove and drain on paper towels.
  • Heat large skillet over medium heat.
  • Assemble sandwich; generously spread Dijon on 4 slices of bread. Top with slices of cheddar, 3 pieces of bacon, apple slices and additional cheddar. Place the remaining bread on top and spread with butter.
  • Place on skillet buttered side down and butter the remaining side. Cook until cheese starts to melt and bread is browned, about 4 minutes. Flip the sandwich and continue to cook until cheese is melted and bread is golden brown, about 2-3 minutes.

GRILLED SWISS CHEESE AND APPLES SANDWICHES



Grilled Swiss Cheese and Apples Sandwiches image

Make and share this Grilled Swiss Cheese and Apples Sandwiches recipe from Food.com.

Provided by Siava

Categories     Lunch/Snacks

Time 13m

Yield 3 serving(s)

Number Of Ingredients 5

spreadable butter
6 slices bread
1 granny smith apple, sliced
3 slices swiss cheese
apple butter (optional)

Steps:

  • Heat a large skillet to medium-high.
  • Spread butter on 6 slices of bread. Add 3 slices of bread to skillet, butter side down.
  • If using apple butter, dollop a spoonful on the skillet bread and spread around. Add slices of apples to bread and top with a slice of cheese. Add remaining bread, butter side up.
  • Fry until underside is dark, golden brown, then flip over and cook until cheese is melted.

BLUE CHEESE COLESLAW WITH APPLES AND WALNUTS



Blue Cheese Coleslaw With Apples and Walnuts image

Make and share this Blue Cheese Coleslaw With Apples and Walnuts recipe from Food.com.

Provided by carolinafan

Categories     < 15 Mins

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup crumbled blue cheese, plus
2 tablespoons crumbled blue cheese, divided
1 pinch garlic salt
1/2 cup chopped granny smith apple
1 (8 1/2 ounce) package shredded mixed red and green cabbage and carrot coleslaw mix
1/3 cup coarsely chopped candied walnuts

Steps:

  • In a mixing bowl, combine mayonnaise, sour cream, 1/2 cup blue cheese, and garlic salt, stirring until creamy.
  • Stir in apple.
  • Place shredded cabbage and carrots in a large bowl. Pour mayonnaise mixture over cabbage, stirring until well-coated.
  • Cover and refrigerate slaw overnight so that flavors can blend.
  • Sprinkle candied walnuts and remaining 2 tablespoons blue cheese over slaw before serving.

Nutrition Facts : Calories 126.8, Fat 10.8, SaturatedFat 4.3, Cholesterol 19.2, Sodium 263.2, Carbohydrate 5.4, Fiber 0.2, Sugar 2.3, Protein 2.7

HEARTS OF ROMAINE SALAD WITH APPLES, CHEESE AND HAZELNUTS



Hearts of Romaine Salad With Apples, Cheese and Hazelnuts image

Make and share this Hearts of Romaine Salad With Apples, Cheese and Hazelnuts recipe from Food.com.

Provided by COOKGIRl

Categories     Fruit

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

5 -6 cups of hearts romaine leaves (the light green, crisp inner portion of a head of Romaine lettuce)
2 -3 flavorful apples, peeled and cored, then sliced as described below (such as Braeburn, Fuji, or Honeycrisp)
scant 1 cup of crumbled blue cheese
1 cup coarsely chopped toasted hazelnuts
1/2 cup red wine vinegar or 1/2 cup white wine vinegar
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon sweet honey mustard (I use Inglehoffer brand made here in Oregon)
1/4 teaspoon salt (reduced from 1/2 teaspoon)
1/2 teaspoon pure vanilla extract
2/3 cup grapeseed oil (in place of canola)

Steps:

  • Vinaigrette: In a container, whisk together the vinegars, sugar, sweet mustard, salt and vanilla. Whisk in the oil. Makes a generous 1 cup of vinaigrette.
  • Salad: Arrange the romaine on individual salad plates.
  • To prepare the peeled and cored apples, cut each half into 1/4-inch thick slices, then cut each slice into thirds.
  • Place the apples in a small bowl and toss with enough of the vinaigrette to coat the pieces. You can prepare the apple mixture up to an hour ahead. Important: If you coat the apples with the dressing any longer than that, they will absorb too much of the vinaigrette, which overwhelms the apple flavor.
  • Divide the apple mixture among the salads. Top each serving with a portion of the cheese and then a portion of the hazelnuts.
  • Drizzle an extra bit of the vinaigrette over the greens and around the edges of the salad. Serve.
  • Alternatively: Instead of hearts of Romaine lettuce, consider a mixture of baby spinach, hearts of Romaine and/or other mixed young greens. You could also substitute feta or white cheddar, aged gouda, etc. for the blue cheese.
  • Another serving option would be to assemble the entire salad on a large platter instead of individual salad plates.

Nutrition Facts : Calories 616.8, Fat 57.5, SaturatedFat 5.1, Sodium 170, Carbohydrate 24.1, Fiber 7.9, Sugar 14.1, Protein 6.8

HAM AND CHEESE BAKED APPLES



Ham and Cheese Baked Apples image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 6

2 apples, halved and cored
2 slices deli ham, diced
1/4 cup shredded cheddar
3 tablespoons fresh breadcrumbs
1 teaspoon Dijon mustard
1 tablespoon butter

Steps:

  • Core and halve 2 apples, top with these ingredients, and bake at 350 degrees until tender, 30 minutes. If apples get too brown, tent with foil.

CHEESE AND PORT DIP FOR APPLES



Cheese and Port Dip for Apples image

This is a very adult appetizer or snack food and great for entertaining. Try to use a good Port. I use MacLaren's Imperial Sharp Cold Pack Cheddar cheese. Serve with Granny Smith apples dipped in lemon juice.

Provided by EILISH40

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 10m

Yield 7

Number Of Ingredients 3

½ pound shredded sharp Cheddar cheese
½ cup sour cream
¼ cup port wine

Steps:

  • Beat the Cheddar cheese, sour cream, and port wine together until smooth; then pack into a crock. Refrigerate until ready to serve.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 1.3 g, Cholesterol 41.3 mg, Fat 14.2 g, Protein 8.6 g, SaturatedFat 9 g, Sodium 210.5 mg, Sugar 0.3 g

CHEESE BLINTZES WITH CARAMELIZED APPLES



Cheese Blintzes with Caramelized Apples image

Provided by Arlen Grad

Categories     Cheese     Egg     Dessert     Rosh Hashanah/Yom Kippur     Apple     Fall     Kosher     Cinnamon     Bon Appétit     San Francisco     California

Yield Serves 4

Number Of Ingredients 11

3/4 cup water
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon plus 1/8 teaspoon salt
1/2 cup plus 2 tablespoons all purpose flour
1 1/2 7.5-ounce packages hoop cheese (about 1 1/2 cups) or 1 pound large-curd cottage cheese
1/4 cup sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted
2 tablespoons vegetable oil
Caramelized Apples

Steps:

  • Place 3/4 cup water, 2 eggs, vanilla extract and 1/4 teaspoon salt in blender. Add flour and blend thoroughly until smooth. Let batter stand 1 hour.
  • Place hoop cheese in processor. If using cottage cheese, place in center of kitchen towel and squeeze to remove excess moisture until cheese is very dry and measures 1 1/2 cups packed; transfer to processor. Add 1 egg, 1/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon salt. Using on/off turns, blend until mixture is almost smooth. Transfer filling to bowl. Cover and refrigerate.
  • Heat heavy small skillet with 6-inch-diameter bottom over medium-high heat. Brush lightly with some melted butter. Pour 2 1/2 tablespoons batter into skillet, tilting to spread evenly. Cook until crepe is lightly browned on bottom, about 30 seconds. Turn crepe out onto paper towel and cover with another paper towel. Repeat with remaining batter, brushing skillet with more melted butter as needed.
  • Place 1 crepe on work surface. Place 3 tablespoons filling just below center of cooked side of crepe. Fold bottom over filling, then fold sides in; roll to enclose filling. Transfer to foil-lined plate. Repeat with remaining filling and 7 more crepes (reserve remaining crepes for another use).
  • Heat 2 tablespoons oil and any re-maining melted butter in heavy large skillet over medium-low heat until hot. Place blintzes, seam side down, in skillet. Cook until bottoms are brown and crisp, shaking pan occasionally, about 6 minutes. Turn blintzes over; cook until bottoms are brown and crisp, about 5 minutes. Transfer 2 blintzes to each of 4 plates. Top with Caramelized Apples and serve.

ESCAROLE SALAD WITH APPLES, CANDIED WALNUTS, AND SAINT ANDRé CHEESE



Escarole Salad with Apples, Candied Walnuts, and Saint André Cheese image

Skip the wine-this salad is perfect with a Belgian ale. Saint Andréis a soft, ripened cheese much like Brie or Camembert. Either cheese would make a good substitute.

Provided by Bon Appétit Test Kitchen

Time 25m

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons olive oil, divided
1 Granny Smith apple, cored, cut into 1/3-inch-thick wedges
1/2 cup walnut halves
1 tablespoon sugar
3 tablespoons chopped shallots
1 tablespoon apple cider vinegar
1 8-ounce head of escarole, cut into 3/4-inch-thick strips (6 cups packed)
1 cup thinly sliced radicchio
2 1/2-inch-thick slices Saint André cheese

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over high heat. Add apple wedges; cook until beginning to brown, 2 to 3 minutes per side. Divide among plates. Reduce heat to medium-high. Add remaining 1 tablespoon oil and walnuts to skillet; stir 1 minute. Sprinkle walnuts with sugar; stir until walnuts and sauce are deep brown, about 30 seconds. Using slotted spoon, transfer walnuts to small bowl. Add shallots to skillet; stir until soft, 10 to 15 seconds. Stir in vinegar, then add escarole and radicchio to skillet. Sprinkle with salt and pepper and toss until beginning to wilt, about 1 minute. Season with salt and pepper.
  • Mound salad on plates alongside apples. Top with cheese and walnuts.

BREAD PUDDING WITH CHEESE AND APPLES



Bread Pudding with Cheese and Apples image

Categories     Bread     Cheese     Fruit     Nut     Breakfast     Brunch     Dessert     Bake     Casserole/Gratin     Apple     Pine Nut     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Soy Free     Kosher

Yield Makes 8 to 10 dessert or brunch servings

Number Of Ingredients 12

3 cups water
1/2 cup fresh orange juice
3/4 cup packed dark brown sugar
1 tablespoon mild molasses
1 (4- by 1-inch) strip fresh lemon zest
1 (4- by 1-inch) strip fresh orange zest
2 whole cloves
1/2 stick (1/4 cup) unsalted butter
12 slices firm cinnamon-raisin sandwich bread
3 Golden Delicious apples (1 1/2 lb)
8 oz Monterey Jack cheese, coarsely grated (2 cups)
3 tablespoons pine nuts, lightly toasted

Steps:

  • Preheat oven to 350°F.
  • Bring water, orange juice, brown sugar, molasses, zests, and cloves to a boil in a 2-quart saucepan, stirring until sugar is dissolved. Reduce heat and simmer syrup, uncovered, 20 minutes, then discard zests and cloves.
  • While syrup simmers, heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then brown bread slices on both sides in 3 batches, adding 1 tablespoon butter per batch.
  • Peel and coarsely grate apples. Arrange 4 bread slices in 1 layer in a buttered 2-quart shallow baking dish. Top with one third of apples, cheese, and pine nuts. Repeat layering twice with remaining bread, apples, cheese, and pine nuts. Pour syrup evenly over top and dot with remaining tablespoon butter, cut into bits.
  • Bake pudding in middle of oven until puffed and golden brown, about 40 minutes. Serve warm.

BLUE CHEESE PORK CHOPS WITH APPLES



Blue Cheese Pork Chops with Apples image

Progresso® panko crispy bread crumbs provide a simple addition to these cheesy pork chops topped with apples - a wonderful dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 4

Number Of Ingredients 10

1/3 cup chopped walnuts, toasted
1/2 cup butter, softened
1/2 cup crumbled blue cheese (2 oz)
1/4 teaspoon freshly ground pepper
1/4 cup Progresso™ panko crispy bread crumbs
3 Gala apples, each cut into 8 wedges
1 tablespoon butter or margarine
4 bone-in pork loin chops, 1 inch thick (about 2 lb)
2 teaspoons balsamic glaze
Fresh sage leaves, if desired

Steps:

  • In food processor, place walnuts. Cover; process, using quick on-and-off motions, until consistency of coarse meal. Add 1/2 cup butter, the blue cheese and pepper; process until combined. Add bread crumbs; process until combined, stopping to scrape down sides as needed. Divide butter mixture evenly among 4 sheets of plastic wrap or waxed paper; flatten each to match width and shape of pork chops, forming 4 disks. Wrap tightly; freeze at least 20 minutes.
  • Heat oven to 450°F. In 15x10x1-inch pan, arrange apple wedges. Bake 30 to 35 minutes or just until tender. In large bowl, toss apples with 1 tablespoon butter; cover to keep warm.
  • Spray 12-inch cast-iron or other ovenproof skillet with cooking spray; heat over medium-high heat. Add pork chops; cook 6 to 8 minutes, turning once, until browned. Remove from heat; top each chop with 1 butter disk. Set oven control to broil. Broil chops in skillet 3 to 4 inches from heat 2 to 3 minutes or until butter begins to bubble and turns golden brown. Place chops on serving plates. Spoon apples evenly over chops; drizzle with balsamic glaze and garnish with chopped fresh sage leaves.

Nutrition Facts : Calories 614, Carbohydrate 19 g, Fat 5 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 460 mg

SALAD OF ROMAINE, APPLES, WALNUTS AND STILTON CHEESE



Salad of Romaine, Apples, Walnuts and Stilton Cheese image

A great combination of flavours and textures in a salad that not only tastes good, but looks so pretty!

Provided by evelynathens

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup walnut pieces
1 head romaine lettuce, rinsed and torn into 1 inch pieces
1/2 bunch watercress, stems trimmed,rinsed
6 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 large red apple, cored
1/2 large granny smith apple, cored
1 tablespoon fresh lemon juice
1/2 cup crumbled Stilton cheese, about (a good quality blue cheese may be substituted)

Steps:

  • Heat oven to 350F (175C).
  • Toast walnuts for 10 minutes and cool to room temperature.
  • Combine romaine and watercress in a large bowl.
  • Whisk oil, vinegar and salt and pepper in a small bowl until blended.
  • Slice each apple half into 12 thin wedges; brush lightly with lemon juice to prevent discolouration.
  • When ready to serve: Toss salad greens with dressing to coat.
  • Arrange greens on 4 salad plates, arrange 6 apple wedges, alternating red and green skins, around the rim of each plate.
  • Sprinkle cheese evenly over salads; sprinkle walnuts evenly over cheese.
  • Serve immediately.

'BUTTER PIE' WITH APPLES & CHEESE



'Butter pie' with apples & cheese image

This hearty potato pie hails from Lancashire and is a little like a giant cheese pasty. Our version contains apples and thyme

Provided by Jane Hornby

Categories     Main course

Time 1h50m

Yield Cuts into 10

Number Of Ingredients 11

800g potato (we used Desiree), sliced into 5mm rounds
50g unsalted butter , plus 25g (optional)
2 large (not mild) onions , halved and thinly sliced
½ small pack thyme
2 Cox's apples
splash of lemon juice
500g all-butter shortcrust pastry , defrosted if frozen
plain flour , for dusting
175g mature Lancashire cheese , or cheddar, grated or crumbled
beaten egg , to glaze
pickled cabbage or beets, to serve (optional)

Steps:

  • Bring a pan of salted water to the boil, then cook the potatoes for 8 mins until just tender but not falling apart. Drain and leave to steam-dry in the colander.
  • Meanwhile, heat the butter in a wide pan. Stir in the onions, seasoning and the thyme, then cover and cook for 8 mins until translucent and turning golden. Peel and slice the apples, toss with the lemon juice, then cook with the onions in the now uncovered pan for 5 mins, stirring often. Mix in the potatoes, then leave to cool. Remove the thyme.
  • Cut just under two-thirds of the pastry from the block, squash into a round, then roll out on a flour-dusted surface until large enough to line a deep 23cm loose-bottomed tart tin, leaving a little excess overhanging. Fill the pastry case with layers of the potato and apple mix, and all but 1 tbsp of the cheese. Dot with the rest of the butter, if using, and season generously. Brush the overhanging edge of pastry with egg. Heat oven to 190C/170C fan/gas 5 and put a baking tray in the oven to heat up.
  • Shape the remaining pastry into a round, then roll out until just large enough to cover the top of the pie. Press the edges together. Trim the pie by pressing your thumb against the rim of the tin all the way around. Brush with egg, then cut slits to allow steam to escape. Slide the pie onto the hot baking sheet and cook for 1 hr, scattering with the remaining. cheese with 10 mins to go, until the pastry and cheese are golden. Serve warm or eat cold with the pickled cabbage or beets on the side.

Nutrition Facts : Calories 429 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

BAKED APPLES STUFFED WITH GOAT CHEESE AND LEEKS



Baked Apples Stuffed With Goat Cheese and Leeks image

Make and share this Baked Apples Stuffed With Goat Cheese and Leeks recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter, divided
2 large leeks, white part only, well-rinsed and diced (4 to 5 oz. each)
1 tablespoon water
1 cup dry white wine
1 bay leaf
finely ground sea salt
7 ounces goat cheese
2 tablespoons heavy cream
fresh ground black pepper
4 large apples (about 8 oz. each)
flat leaf parsley (to garnish)

Steps:

  • Heat oven to 400°F.
  • Place 1 tablespoon butter and leeks in heavy pan; cook, shaking pan and stirring, until leeks begin to turn transparent.
  • Add 1 tablespoon water, stir and cover pan.
  • Continue cooking until leeks are tender, 10 minutes, adding more water if necessary to prevent leeks from sticking.
  • When leeks are cooked, transfer them to bowl and blend inches Add goat cheese and cream.
  • Season to taste with salt and pepper.
  • Gently stuff each apple with an equal amount of the goat-cheese-and-leek mixture, pressing it into cavity and mounding on top.
  • Core the apples and remove strip of peel from circumference of each apple (lemon juice will keeping them from oxidizing and discoloring); place apples in baking dish.
  • Pour wine around apples, put bay leaf in wine and lightly salt interior of each apple.
  • Top each apple with 1/4 of the remaining tablespoon of butter.
  • Bake apples in center of oven until tender and cheese is dark golden on top, 35 to 45 minutes.
  • Transfer to plates, garnish with parsley and serve immediately as appetizer or side dish.

BRANDY APPLES WITH GOAT CHEESE



Brandy Apples with Goat Cheese image

Provided by Food Network

Categories     appetizer

Time 28m

Yield 35 pieces

Number Of Ingredients 7

1 baguette
1/4 cup olive oil
Salt and freshly ground black pepper
1 tablespoon butter
1 green apple, sliced
2 tablespoons brandy or apple vodka (this may be omitted)
1 cup softened goat cheese

Steps:

  • Preheat oven on low broil setting.
  • Slice baguette into 35 small rounds. Coat each round with olive oil and lightly salt and pepper them. Place them on a cookie sheet. In a small saucepan, melt butter and add apple slices. When apples are coated, add brandy and toss gently for about 3 minutes, until apples become slightly soft. Remove from heat.
  • To construct, place 1 apple slice on a toast round and spoon about 1 tablespoon of goat cheese on top. When all of them are constructed, place entire cookie sheet under broiler and remove as soon as the top of the goat cheese is slightly browned. Be sure you don't forget them, because they will brown quickly.

FONTINA AND MOZZARELLA GRILLED CHEESE WITH BACON AND HONEYCRISP APPLES



Fontina and Mozzarella Grilled Cheese with Bacon and Honeycrisp Apples image

Provided by Anne Burrell

Categories     main-dish

Time 25m

Yield 4 serving

Number Of Ingredients 7

12 slices bacon
8 slices fresh mozzarella, 1/4 inch thick
8 slices pumpernickel
1 stick unsalted butter, at room temperature
1/4 cup Dijon mustard
16 slices fontina, thinly sliced from the deli
1 Honeycrisp apple, peeled and sliced really thinly

Steps:

  • Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides. Transfer to a plate lined with paper towels and reserve.
  • Preheat a griddle or nonstick saute pan to medium. Between two pieces of paper towels, pat dry the mozzarella.
  • Spread each piece of bread with a thin, even layer of butter. Spread the other side of each piece of bread with Dijon. Lay the bread down with the Dijon sides facing up on a baking sheet.
  • Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread. Lay 3 bacon slices on half of the slices of the cheese-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops--together they make a pair!).
  • Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip over and cook for 1 to 2 minutes more.
  • Cut the sandwiches in half on the bias and serve hot.

SMOTHERED PORK CHOPS WITH APPLES AND CHEDDAR CHEESE



Smothered Pork Chops with Apples and Cheddar Cheese image

Categories     Sauce     Cheese     Pork     Side     Broil     Roast     Low Fat     Low Sodium     Cheddar     Apple

Yield serves 4

Number Of Ingredients 9

Nonstick cooking spray
1 large red onion, cut into 1/2-inch-thick slices
3 large Granny Smith apples, peeled, cored, and cut into 6 wedges each
Salt and freshly ground black pepper
1/2 cup low-fat, low-sodium chicken broth
Four 4-ounce portions lean pork loin (1 1/2 inches thick), trimmed of all visible fat
2 tablespoons coarse-grain Dijon mustard
2 tablespoons chopped fresh tarragon
1/2 cup shredded 50% reduced-fat cheddar cheese, such as Cabot

Steps:

  • Preheat the oven to 450°F. Spray a large foil-lined baking sheet with cooking spray.
  • Separate the onion rings. Lay the onion rings and apples in a single layer on the prepared baking sheet. Spray lightly with cooking spray, and season with salt and pepper to taste. Roast the apples and onions until the apples are tender and beginning to brown, about 20 minutes.
  • Turn the broiler on high. Broil the apples and onions until they are slightly charred, about 3 minutes.
  • Put about 3/4 cup of the apple-onion mixture into a blender, and add the chicken broth. Puree until the mixture is smooth. (Set the remaining apples and onions aside.)
  • Heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, spray it with cooking spray and add the pork. Sauté until the pork is golden brown and just cooked through, about 3 minutes per side. Transfer the pork to a serving platter, and tent it with foil to keep it warm.
  • Reduce the heat under the skillet to low and add the pureed apple mixture. Whisk in the mustard. Add the remaining roasted apples and onions and the tarragon to the skillet. Remove the skillet from the heat, and season with salt and pepper to taste. Stir to evenly coat the apples and onions with the sauce.
  • Spoon the apple mixture over the pork chops, sprinkle with the cheese, and serve.
  • nutrition information
  • Fat: 15g (before), 6.5g (after)
  • Calories: 500 (before), 243 (after)
  • Protein: 30g
  • Carbohydrates: 16g
  • Cholesterol: 79mg
  • Fiber: 2g
  • Sodium: 526mg

GRILLED CHEESE WITH HAM AND APPLES



Grilled Cheese with Ham and Apples image

Enhance a classic by making our flavorful Grilled Cheese with Ham and Apples. Kids and adults both love this tasty grilled cheese with ham sandwich.

Provided by My Food and Family

Categories     Hot Sandwiches

Time 10m

Yield 1 serving

Number Of Ingredients 5

2 slices cinnamon-raisin bread
2 KRAFT Singles
1/4 apple, cut into thin slices
3 slices OSCAR MAYER Deli Fresh Honey Ham
2 tsp. butter, softened

Steps:

  • Top 1 bread slice with 1 Singles; cover with apples, ham, second Singles and remaining bread slice.
  • Spread outside of sandwich with butter.
  • Cook in skillet on medium heat 2 min. on each side or until Singles are melted and sandwich is golden brown on both sides.

Nutrition Facts : Calories 400, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 910 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 17 g, Protein 11 g

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