Thank you, our Coffee Talk friends, for braving the rain to join us for the first event at the new showroom.
Here’s what we served:
- Cherry Grove Farm Herdsman (an aged cheese from raw grass-fed milk),
- Terhune apple olive oil muffins
- Terhune apples stuffed with dried fruits and nuts, the recipe bellow
- (Oh, and coffee in Mrs.g’s mugs that the guests got to take home!)
Apples Stuffed With Dried Fruits and Nuts
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- Four red apples
- One tablespoon lemon juice
- Four tablespoons dried cranberries
- Four tablespoons chopped walnuts
- Two tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- One tablespoon softened salted butter
- 1/2 cup apple cider
- 1/2 cup sour cream
- Special equipment: an apple corer
- Preheat oven to 350°F.
- Core apples with a corer. Core the apple but leave the bottom intact. You may need to scoop out some of the seeds with a paring knife.
- Drizzle the inside of apples with lemon juice and stand the apples in a 9-inch pie dish.
- Toss together cranberries, walnuts, maple syrup, cinnamon, and nutmeg in a bowl.
- Rub the butter into the dried-fruit mixture with until combined well. Then pack the center of each apple with the mix.
- Pour cider on and around the apples. Cover with foil.
- Bake until the apples are just tender when pierced with a fork, about 40 minutes.
- Remove the foil and continue to bake until the apples are fork tender but not falling apart, 20 to 30 minutes more.
- Transfer to a serving dishes and spoon the sauce that accumulated in the dish over and around the apples. Serve with dollops of sour cream.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/