Best Crab Meat And Beet Purée On Granny Smith Apple Recipes

Baked Granny Smith Apple (For One) image

Provided by Loves To Cook but N

Categories Dessert

Time 50m

Yield 1 apple, 1 serving(s)

Number Of Ingredients 7

1 apple (I used a Granny Smith)
3/4 tablespoon light brown sugar or 3/4 tablespoon dark brown sugar
1/2 tablespoon old fashioned oats (optional)
1 tablespoon raisins (optional)
1/4 teaspoon cinnamon
1/4 tablespoon butter
1/4 cup water

Steps:

Preheat oven to 375 degrees F.
Remove the apple core, cutting to within 1/2 inch of the bottom of the apple.
You are creating a pocket to hold the filling.
Mix together the sugar, cinnamon, raisins, and oatmeal.
Place the apple in a baking dish lined with foil and top with the butter. Pour the water around the apple and slightly fold the foil around the apple.
Bake for 30-35 minutes, or until the apple and apple skin are soft. Let cool for 15 minutes.
Top with ice cream or whipped cream.

Nutrition Facts : Calories 161, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 31.9, Carbohydrate 35.8, Fiber 4.7, Sugar 29, Protein 0.5

Beet, Feta and Granny Smith Apple Salad image

Provided by Karens Krazy Kitchen

Categories Apple

Time 1h5m

Yield 7 salads, 6-8 serving(s)

Number Of Ingredients 15

5 -6 medium beets, about 1 1/2 lbs
1/2 small red onion, chopped
2 granny smith apples, cored and thinly sliced
3/4 cup feta cheese, crumbled
1 shallot, minced
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1 1/2 tablespoons red wine vinegar
1/4 teaspoon celery seed
2 tablespoons canola oil
2 tablespoons olive oil
1/4 teaspoon salt
fresh ground pepper
1/3 cup scallion, chopped
2 tablespoons fresh dill, chopped

Steps:

Wash the beets, but do not peel.
Place in a very deep pot and cover with cold water until floating. Bring to a boil, cut back to a simmer and cook for about 40 minutes or until tender when pierced with a sharp knife. Note - Beets can be a bit messy and stain terribly. By using a very deep pot you won't have as much splattering.
While the beets are cooking, make the salad dressing by combining the ingredients above starting with the shallot and ending with the freshly ground pepper. Shake well.
Chop the red onion, slice the green apple, place them in a large bowl and toss with the salad dressing and the feta cheese.
When beets are done, cool, peel, cut in half and then slice thinly.
Toss with the apples, onion and cheese mixture.
Garnish with the scallions and dill.
Enjoy!

Nutrition Facts : Calories 180.8, Fat 13.4, SaturatedFat 3.8, Cholesterol 16.7, Sodium 352.4, Carbohydrate 13, Fiber 2.2, Sugar 9.3, Protein 3.8

Crab Meat and Beet Purée on Granny Smith Apple image

Yield Makes about 32 hors d'oeuvres

Number Of Ingredients 7

1 medium beet (about 1/3 pound)
1/2 pound jumbo lump crab meat
1 1/2 tablespoons finely chopped fresh chives
1 1/2 teaspoons fresh lemon juice
1 1/2 tablespoons sour cream
1 teaspoon balsamic vinegar
1 large Granny Smith apple

Steps:

Preheat oven to 450°F.
Trim beet, leaving about 1 inch of stem attached, and wrap tightly in foil. In a small baking pan roast beet in middle of oven until tender, about 1 hour.
Pick over crab meat to remove any bits of shell and cartilage. Slightly break up large pieces of crab meat and in a small bowl stir together with chives, lemon juice, 1 tablespoon sour cream, and salt and pepper to taste. Crab mixture may be made 6 hours ahead and chilled, covered.
Unwrap beet carefully. When beet is just cool enough to handle, slip off skin and stem and cut beet into a few pieces. While beet is still warm, using a mortar and pestle mash beet until smooth. In a small bowl stir together mashed beet, vinegar, remaining ‚ tablespoon sour cream, and salt and pepper to taste. Beet purée may be made 1 day ahead and chilled, covered.
Cut apple through stem end into quarters and core. Cut apple quarters crosswise into 1/4-inch-thick slices. Top each apple slice with 1/4 teaspoon beet purée and some crab mixture.