CONNESTEE COOKS! is a cookbook compiled of classic recipes from the myriad of chefs in residence at Connestee Falls. The book covers a wide range of meals, styles and ingredients. The culinary diversity is shared in recipes from the book posted regularly here on the Blog.
It’s wonderful the spectrum of apple varieties, the flavors they imbue, and how different types are best used for particular applications. And though most supermarkets have started to stock more varieties, there is often a far greater number available. Farmer’s markets can be a good source for the most fresh, most local, and most unique produce including apples. No matter where you find them, apples can be a delightful addition to many recipes and the winter meal menu.
This installment of Connestee Cooks highlights two different recipes utilizing apples in quite different applications: one sweet, one savory.
Our first recipe is a fresh take on a brunch staple. Jacki & Jim Walker’s French Toast.
½ c. butter, melted
1 French bread, sliced
1 c. brown sugar
2 Tbsp. corn syrup
1 ½ c. milk
1 tsp. vanilla
Boil together the butter, sugar and corn syrup. Put this mixture in the bottom of an
Peel and slice apples and place the slices over the mixture. Slice French bread,
placing slices over the apples in the pan.
In a bowl, mix eggs, milk and vanilla and pour over bread. Refrigerate overnight.
In the morning, pop the pan into the oven and bake at 325° for 30 to 40 minutes.
Next is a recipe that highlights how apples can be applied to a savory dish: Ginnie Kestly’s Pork and Sauerkraut.
PORK AND SAUERKRAUT
4 butterfly pork chops
1 can sauerkraut
1 Tbsp. caraway seed
2 chopped Granny Smith apples
2 Tbsp. brown sugar
Place pork chops in casserole. Put sauerkraut over chops. Sprinkle caraway seed
over the sauerkraut. Add apples on top and brown sugar over apples. Bake 3 hours at
Enjoy and stay warm with these delicious apple recipes. Top off the meal with your favorite apple pie recipe or stay tuned to the Reflections Blog for one of ours in a future post.