Apple Jack Sandwich
Makes 2 servings
¼ cup mayonnaise
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon curry powder, or to taste (see Note)
4 slices good whole-grain bread, lightly toasted
2 medium firm apples such Gala or Empire, peeled, cored and sliced into thin wedges
6 ounces or so thickly sliced California Jack cheese
Combine the mayonnaise, honey, mustard and curry to make a smooth mixture. Liberally spread on the bread slices and top with the apples, arranging attractively. Lay cheese over this and place under a hot broiler for a couple minutes to melt the cheese. Serve immediately.
Note: Curry powders vary widely in flavor and power. Use your favorite and adjust to your taste.
I love the rich velvety texture and taste of this recipe. The addition of apples gives it nice sweetness and texture. One of my favorite uses for this mousse is as a spread on crisp croutes, which I then use to top a crisp salad. This is best made a few hours ahead of time, to allow the flavors to bloom.
Apple Chicken Liver Mousse
Makes about 2 cups
5 tablespoons unsalted butter
1 small tart-sweet apple, such as Golden Delicious, peeled, cored and cut into ¼-inch dice
¼ cup Calvados or another brandy
½ cup finely chopped shallots
1 tablespoon finely chopped garlic
1 pound chicken livers, trimmed of any veins and gristle and halved
Sea salt and freshly ground white pepper
¼ teaspoon ground allspice
2 tablespoons finely grated orange zest (use a microplane)
Heat 2 tablespoons of the butter in a heavy skillet and saute the apples over high heat until they color a bit but still retain their shape. Add the Calvados and cook for another minute or so and then set aside in a small bowl to cool.
Add remaining butter to a clean saute pan. Over moderate heat, cook shallots and garlic until softened but not brown, about 4 minutes. Pat chicken livers dry and season with salt and pepper. Add to pan and cook, stirring and turning occasionally, until livers are barely cooked through but still slightly pink inside, about 8 minutes.
Transfer liver mixture to a food processor along with any juices from the apples, plus the allspice and orange zest, and puree until very smooth. Season to your taste with salt and pepper. Stir apples into mixture and pack into a crock or terrine. Cover the surface with plastic wrap and chill for at least 2 hours. Will keep covered and refrigerated for up to 5 days. Remove from refrigerator at least 30 minutes before serving.
Note: If you are going to unmold the parfait to slice, be sure to line the mold with plastic wrap, making it much easier to remove. If cutting into slices, use a hot knife.
This salad is simple to make but has great flavor. You could substitute other fruits for the apples, such as ripe pears or fuyu persimmons, and other greens if you can’t find frisee, also known as curly endive.
Salad of Frisee, Apples and Blue Cheese with Maple Vinaigrette
Makes 4 servings
1 medium head of tender frisee, about 10 ounces
1 small tart apple, such as Pippin or Granny Smith, peeled, seeded and cut into julienne
4 – 6 ounces of blue cheese, such as Point Reyes Bay Blue, thickly sliced
Maple Vinaigrette (recipe follows)
Remove and discard the dark-green outer leaves of the frisee and separate the pale-yellow inner leaves. Wash, spin dry and set aside.
Toss the frisee with a tablespoon or 2 of the vinaigrette and arrange on 4 chilled plates. Attractively arrange the apples and blue cheese around. Drizzle remaining vinaigrette over and serve immediately, with a grinding or 2 of black pepper.
This is a delicious vinaigrette that incorporates some of my favorite fall and winter flavors. It’s particularly good over salads of hearty or bitter greens. Try it on a combination of baby spinach, arugula and radicchio with chunks of caramelized apple and toasted walnuts as a garnish.
Maple Vinaigrette
Makes ½ cup
2 tablespoons maple syrup
1 teaspoon Dijon mustard
2 teaspoons finely chopped shallot
2 tablespoons apple cider vinegar
5 tablespoons toasted walnut oil
Sea salt and freshly ground black pepper, to taste
Heat the maple syrup slightly in the microwave or on the stove, then whisk in the mustard, shallot and vinegar. Continue to whisk and slowly drizzle in the walnut oil to form a light emulsion. Season with salt and pepper. Store covered in the refrigerator for up to 3 days.
This chutney is a delicious accompaniment to smoked and roasted meats, sausages and poultry and as an accompaniment to cheese.
Winter Fruit Chutney
Makes about 1 quart
1 750-milliliter bottle of dry white wine, such as sauvignon blanc or pinot grigio
¾ cup sugar
3 whole star anise
2 bay leaves
1 tablespoon coriander seed, slightly crushed
