Some different uses for the season’s apples | PostIndependent.com
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Some different uses for the season’s apples

Susie Jimenez
An empanada is drizzled with a dill yogurt sauce and placed over shaved romaine for extra color.

Apples are something I look forward to every year. There’s nothing like taking a nice bite out of a sweet apple and enjoying the crisp air, then thinking about all the amazing ways to incorporate them into our meals for a while. They add a sweet flavor to your wild game stew, thicken your smoothies and are amazing when dipped into hummus, blue cheese dressing or almond butter.

Apples make for some crisp cocktails that will go perfectly with the following recipes. One example is an apple cider mimosa, but the recipe is for a white wine sangria. This is a fast version of sangria. Traditionally you want it to naturally infuse flavors, but sometimes we just don’t have time. You can buy crystallized ginger and skewer it to place into either one of the drinks, or you can grind it and make a sweet rim.

White Wine Sangria

4 cups white wine

1 apple, peeled and diced

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1 tablespoon ginger, peeled and sliced

1 orange, peeled and diced

3 ounces aged rum

1 sprig thyme

In a pitcher muddle apple, ginger, orange, thyme and rum roughly 10 times. Then add wine and stir. In a shaker place 10 ice cubes and 1 cup of sangria mix, shake 10 times and pour in a wine glass.

Apple Fennel Slaw with Cumin

2 apples, thinly sliced

1 fennel bulb, thinly sliced

1 teaspoon cumin seeds, toasted

1 tablespoon cilantro, chopped

1 small shallot, thinly sliced

2 mint leaves, thinly sliced

½ lime, juiced

Mix in a bowl and season lightly with salt and black pepper. It makes a great dinner salad when mixed with arugula. It also goes well on your fish tacos, and you can dice it all to make it into a salsa.

Warm Apple and Brie Empanada

2 apples, peeled and small dice

2 tablespoons ginger, minced

½ teaspoon cinnamon

1 teaspoon vanilla

2 sage leaves, chopped

2 tablespoons butter

1 cup brie cheese cubes

2 sheets puff pastry

1 egg mixed with 1/2 tablespoon water

Pre-heat oven to 400 degrees.

In a medium size skillet place butter, sage, ginger and apples over medium heat for five minutes, stirring every minute. Then add vanilla and cinnamon and cook another two minutes, turn heat off and set aside.

Dust the surface with flour, place one of the puff pastry sheets and roll with pin three times. Cut out rounds with a mold. Place three cubes of brie cheese and a spoonful of apple mix. Brush the dough with egg wash and fold over. Use a fork to bind it and turn it into a half moon shape. Brush the outside of the dough. Continue until you are done with the dough and mixture.

Place parchment paper on sheet pan, place empanadas on the paper and bake for 10-13 minutes or until golden brown.


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