some Apple recipes from Food Network

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " November 03, 1999 " >

<Summ>

<Nam>

APPLE CHARLOTTES WITH CALVADOS CREME ANGLAISE

</Nam>

<Nam>

CALVADOS CREME ANGLAISE

</Nam>

<Nam>

GREEN APPLE SPRING ROLLS

</Nam>

<Nam>

MAPLEGLAZED BREAKFAST APPLE TARTS

</Nam></Summ>

<RcpE name= " APPLE CHARLOTTES WITH CALVADOS CREME ANGLAISE " author= " COOKING LIVE

SHOW #CL9225 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

APPLE CHARLOTTES WITH CALVADOS CREME ANGLAISE

 

Recipe By :COOKING LIVE SHOW #CL9225

Serving Size : 4 Preparation Time :0:00

Categories : Dessert Fruit

To Send

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large Apples, Bramley, Braeburn, or Golden

Delicious -- (about 1 pound)

1/2 cup sugar

1/2 cup Calvados (French apple brandy)

1 whole clove

1/4 cup golden raisins

1 stick unsalted butter -- (1/2 cup) softened

12 slices firm white sandwich bread

CALVADOS CREME ANGLAISE

 

Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer

apples, sugar, Calavdos, and clove 5 minutes, or until apples are tender but

still hold their shape, and stir in raisins.

 

Preheat oven to 375 degrees.

 

Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to

3/4-cup charlotte molds or ramekins and cut 4 rounds the same size as tops of

molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom

rounds, buttered side down, in molds and arrange strips vertically, buttered

sides against inside of molds, slightly overlapping and pressing them gently to

adhere and trimming any overhang flush with rims. Divide apple mixture among

molds and top with remaining rounds, buttered sides up, pressing gently.

Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.

 

Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until

bread is golden.

 

Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert

plates and invert apple charlottes onto sauce.

 

 

Cuisine:

" French "

Source:

" Food Network "

Copyright:

" Recipe Courtesy of Gourmet, and of Quaglino's "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 491 Calories (kcal); 31g Total Fat; (55% calories from fat); 6g

Protein; 51g Carbohydrate; 285mg Cholesterol; 53mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat; 2

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Dessert

</CatT>

<CatT>

Fruit

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " Apples, Bramley, Braeburn, or Golden Delicious " unit= " large "

qty= " 2 " >

<IPrp>

(about 1 pound)

</IPrp>

</IngR>

<IngR name= " sugar " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " Calvados (French apple brandy) " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " whole clove " qty= " 1 " ></IngR>

<IngR name= " golden raisins " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " unsalted butter " unit= " stick " qty= " 1 " >

<IPrp>

(1/2 cup) softened

</IPrp>

</IngR>

<IngR name= " firm white sandwich bread " unit= " slices " qty= " 12 " ></IngR>

<IngR name= " CALVADOS CREME ANGLAISE " code= " R " ></IngR>

<DirS>

<DirT>

Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer

apples, sugar, Calavdos, and clove 5 minutes, or until apples are tender but

still hold their shape, and stir in raisins.

 

Preheat oven to 375 degrees.

 

Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to

3/4-cup charlotte molds or ramekins and cut 4 rounds the same size as tops of

molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom

rounds, buttered side down, in molds and arrange strips vertically, buttered

sides against inside of molds, slightly overlapping and pressing them gently to

adhere and trimming any overhang flush with rims. Divide apple mixture among

molds and top with remaining rounds, buttered sides up, pressing gently.

Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.

 

Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until

bread is golden.

 

Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert

plates and invert apple charlottes onto sauce.

 

</DirT>

</DirS>

<Natn>

French

</Natn>

<Srce>

Food Network

</Srce>

<CpyR>

Recipe Courtesy of Gourmet, and of Quaglino & apos;s

</CpyR>

</RcpE>

<RcpE name= " CALVADOS CREME ANGLAISE " author= " COOKING LIVE SHOW #CL9225 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

CALVADOS CREME ANGLAISE

 

Recipe By :COOKING LIVE SHOW #CL9225

Serving Size : 0 Preparation Time :0:00

Categories : Dessert To Send

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 vanilla bean

1 1/4 cups whole milk

4 large egg yolks

1/4 cup sugar

1 tablespoon Calvados (French apple brandy)

 

Split vanilla bean. In a small heavy saucepan bring milk and vanilla bean halves

just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves

into milk and reserve pod for another use.

 

In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and

transfer custard to pan. Cook custard over moderately low heat, stirring, until

thickened slightly and a thermometer registers 170 degrees. Remove pan from heat

and stir in Calvados. Pour custard through a fine sieve into a metal bowl set in

a large bowl of ice and cold water and cool, stirring occasionally, until cold.

 

Sauce may be made 1 day ahead and chilled, its surface covered with plastic

wrap.

 

 

 

 

 

 

Cuisine:

" French "

Source:

" Recipe Courtesy of Gourmet "

Copyright:

" Copyright 1998 TV FOOD NETWORK, G.P., "

Yield:

" 2 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 619 Calories (kcal); 31g Total Fat; (44% calories from fat); 21g

Protein; 65g Carbohydrate; 892mg Cholesterol; 178mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 3 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Dessert

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " vanilla bean " qty= " 1/2 " ></IngR>

<IngR name= " whole milk " unit= " cups " qty= " 1 1/4 " ></IngR>

<IngR name= " egg yolks " unit= " large " qty= " 4 " ></IngR>

<IngR name= " sugar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " Calvados (French apple brandy) " unit= " tablespoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

Split vanilla bean. In a small heavy saucepan bring milk and vanilla bean halves

just to a boil and remove pan from heat. Scrape seeds from vanilla bean halves

into milk and reserve pod for another use.

 

In a bowl whisk together yolks and sugar. Add milk in a stream, whisking, and

transfer custard to pan. Cook custard over moderately low heat, stirring, until

thickened slightly and a thermometer registers 170 degrees. Remove pan from heat

and stir in Calvados. Pour custard through a fine sieve into a metal bowl set in

a large bowl of ice and cold water and cool, stirring occasionally, until cold.

 

Sauce may be made 1 day ahead and chilled, its surface covered with plastic

wrap.

 

 

 

 

 

</DirT>

</DirS>

<Natn>

French

</Natn>

<Srce>

Recipe Courtesy of Gourmet

</Srce>

<CpyR>

Copyright 1998 TV FOOD NETWORK, G.P.,

</CpyR>

<Yield unit= " cups " qty= " 2 1/2 " />

</RcpE>

<RcpE name= " GREEN APPLE SPRING ROLLS " author= " COOKING LIVE SHOW #CL9225 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

GREEN APPLE SPRING ROLLS

 

Recipe By :COOKING LIVE SHOW #CL9225

Serving Size : 6 Preparation Time :0:00

Categories : Dessert Fruit

To Send

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 large Granny Smith apples (about 3 pounds)

1/2 teaspoon finely grated fresh lime zest

2 1/2 tablespoons fresh lime juice

2 tablespoons raw sugar

12 spring roll wrappers -- (7 or 8-inch square)

1 stick unsalted butter -- (1/2 cup)

1 large egg

Garnish:

Vanilla ice cream

Caramel sauce

 

Using the 1/8-inch julienne blade of a mandoline or other manual slicer, cut

unpeeled apples into julienne strips. In a bowl toss apples with zest, juice,

and sugar and drain in a colander 20 minutes.

 

Let spring roll wrappers stand in package at room temperature 5 minutes. Melt

butter and in a small bowl with a fork lightly beat egg. Remove wrappers from

package and carefully peel off 1 wrapper, covering remaining stack with a

dampened kitchen towel to prevent drying.

 

On a work surface arrange wrapper with a corner pointing toward you and lightly

brush with some butter, leaving top corner dry. Arrange 1/4 cup shredded apple

on wrapper in a 6-inch long loose pile from left to right corners. Turn bottom

corner up to cover filling and gently tighten roll, pressing it toward you. Fold

right and left corners toward center and roll away from you as tightly as

possible without tearing wrapper. Seal dry corner to spring roll with some egg

and cover loosely with plastic wrap. Make 11 more spring rolls in the same

manner. Spring rolls may be prepared up to this point 4 hours ahead and chilled,

covered.

 

Preheat oven to 200 degrees.

 

In a 2-quart saucepan heat oil over modertae heat to 360 degrees on a deep-fat

thermometer and fry spring rolls, 2 or 3 at a time, turning occasionally, 5

minutes, or until golden brown. (Make sure oil returns to 360 degrees between

batches.) With tongs transfer spring rolls as fried to brown paper or paper

towels to drain and keep warm on a baking sheet in middle of oven.

 

To serve, cut 2 spring rolls in half diagonally and arrange, pointed ends up, in

a ramekin or small cup on a plate. Repeat with remaining spring rolls. Add a

scoop of vanilla ice cream to the center of each ramekin or cup and drizzle with

caramel sauce.

 

 

 

Source:

" Recipe Courtesy of The Sea Grill "

Copyright:

" Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserve "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 148 Calories (kcal); 16g Total Fat; (95% calories from fat); 1g

Protein; 1g Carbohydrate; 73mg Cholesterol; 11mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 6 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Dessert

</CatT>

<CatT>

Fruit

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " Granny Smith apples (about 3 pounds) " unit= " large " qty= " 6 " ></IngR>

<IngR name= " finely grated fresh lime zest " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " fresh lime juice " unit= " tablespoons " qty= " 2 1/2 " ></IngR>

<IngR name= " raw sugar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " spring roll wrappers " qty= " 12 " >

<IPrp>

(7 or 8-inch square)

</IPrp>

</IngR>

<IngR name= " unsalted butter " unit= " stick " qty= " 1 " >

<IPrp>

(1/2 cup)

</IPrp>

</IngR>

<IngR name= " egg " unit= " large " qty= " 1 " ></IngR>

<IngR name= " Garnish: " code= " T " ></IngR>

<IngR name= " Vanilla ice cream " ></IngR>

<IngR name= " Caramel sauce " ></IngR>

<DirS>

<DirT>

Using the 1/8-inch julienne blade of a mandoline or other manual slicer, cut

unpeeled apples into julienne strips. In a bowl toss apples with zest, juice,

and sugar and drain in a colander 20 minutes.

 

Let spring roll wrappers stand in package at room temperature 5 minutes. Melt

butter and in a small bowl with a fork lightly beat egg. Remove wrappers from

package and carefully peel off 1 wrapper, covering remaining stack with a

dampened kitchen towel to prevent drying.

 

On a work surface arrange wrapper with a corner pointing toward you and lightly

brush with some butter, leaving top corner dry. Arrange 1/4 cup shredded apple

on wrapper in a 6-inch long loose pile from left to right corners. Turn bottom

corner up to cover filling and gently tighten roll, pressing it toward you. Fold

right and left corners toward center and roll away from you as tightly as

possible without tearing wrapper. Seal dry corner to spring roll with some egg

and cover loosely with plastic wrap. Make 11 more spring rolls in the same

manner. Spring rolls may be prepared up to this point 4 hours ahead and chilled,

covered.

 

Preheat oven to 200 degrees.

 

In a 2-quart saucepan heat oil over modertae heat to 360 degrees on a deep-fat

thermometer and fry spring rolls, 2 or 3 at a time, turning occasionally, 5

minutes, or until golden brown. (Make sure oil returns to 360 degrees between

batches.) With tongs transfer spring rolls as fried to brown paper or paper

towels to drain and keep warm on a baking sheet in middle of oven.

 

To serve, cut 2 spring rolls in half diagonally and arrange, pointed ends up, in

a ramekin or small cup on a plate. Repeat with remaining spring rolls. Add a

scoop of vanilla ice cream to the center of each ramekin or cup and drizzle with

caramel sauce.

 

 

</DirT>

</DirS>

<Srce>

Recipe Courtesy of The Sea Grill

</Srce>

<CpyR>

Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserve

</CpyR>

</RcpE>

<RcpE name= " MAPLEGLAZED BREAKFAST APPLE TARTS " author= " COOKING LIVE SHOW

#CL9225 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

MAPLEGLAZED BREAKFAST APPLE TARTS

 

Recipe By :COOKING LIVE SHOW #CL9225

Serving Size : 0 Preparation Time :0:00

Categories : Baked goods Breakfast

Fruit To Send

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package cream cheese -- (8 ounce) softened

1/4 cup confectioners' sugar

1 teaspoon vanilla

2 medium apples, Empire Gala, or Golden Delicious

1/4 cup granulated sugar

1 17 1/4 oz package frozen puff pastry -- (2 sheets) thawed

1 large egg -- beaten lightly with

1 tablespoon water

1/2 cup pure maple syrup

 

In a small bowl stir together cream cheese, confectioners' sugar, and vanilla

until smooth.

 

Peel, halve, and core apples and cut into 1/4inch slices. In a bowl toss apples

with 2 tablespoons granulated sugar.

 

Preheat oven to 375 degrees.

 

On a lightly floured surface roll 1 sheet puff pastry into a 15 by 11inch

rectangle. From a long side, cut four 1/3inchwide strips. From a short side, cut

two 1/3inchwide strips. Set pastry strips aside. Halve lengthwise what remains

of rectangle and put halves on a baking sheet.

 

Just inside pastry rectangles' edges, brush 1/3inchwide borders of egg wash,

reserving remaining egg wash. Arrange pastry strips on borders so that they are

flush with edges of rectangles, trimming strips to fit. Spread creamcheese

mixture inside borders on rectangles and top with apples.

 

On a lightly floured surface roll remaining puffpastry sheet into a 14 by 10inch

rectangle and halve lengthwise. Cut several 2 1/2 inch diagonal slits down

middle of each rectangle (do not cut within 1-inch of edges).

 

Brush pastry borders of appletopped tarts with some remaining egg wash and top

each with 1 pastry rectangle. Press edges gently but firmly together to seal.

Brush remaining egg wash over pastry tops and sprinkle with remaining 2

tablespoons sugar. Bake tarts in middle of oven 30 minutes, or until puffed and

golden.

 

In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3

cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or at room

temperature.

 

 

 

 

 

 

Cuisine:

" Americana "

Source:

" Recipe Courtesy of Gourmet "

Copyright:

" Copyright 1998 TV FOOD NETWORK, G.P., "

Yield:

" 2 14 " x 5 " tarts "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1081 Calories (kcal); 85g Total Fat; (70% calories from fat); 23g

Protein; 58g Carbohydrate; 442mg Cholesterol; 742mg Sodium

Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 15 1/2

Fat; 3 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Baked goods

</CatT>

<CatT>

Breakfast

</CatT>

<CatT>

Fruit

</CatT>

<CatT>

To Send

</CatT>

</CatS>

<IngR name= " cream cheese " unit= " package " qty= " 1 " >

<IPrp>

(8 ounce) softened

</IPrp>

</IngR>

<IngR name= " confectioners' sugar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " vanilla " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " apples, Empire Gala, or Golden Delicious " unit= " medium "

qty= " 2 " ></IngR>

<IngR name= " granulated sugar " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " frozen puff pastry " unit= " 17 1/4 oz package " qty= " 1 " >

<IPrp>

(2 sheets) thawed

</IPrp>

</IngR>

<IngR name= " egg " unit= " large " qty= " 1 " >

<IPrp>

beaten lightly with

</IPrp>

</IngR>

<IngR name= " 1 tablespoon water " ></IngR>

<IngR name= " pure maple syrup " unit= " cup " qty= " 1/2 " ></IngR>

<DirS>

<DirT>

In a small bowl stir together cream cheese, confectioners & apos; sugar, and

vanilla until smooth.

 

Peel, halve, and core apples and cut into 1/4inch slices. In a bowl toss apples

with 2 tablespoons granulated sugar.

 

Preheat oven to 375 degrees.

 

On a lightly floured surface roll 1 sheet puff pastry into a 15 by 11inch

rectangle. From a long side, cut four 1/3inchwide strips. From a short side, cut

two 1/3inchwide strips. Set pastry strips aside. Halve lengthwise what remains

of rectangle and put halves on a baking sheet.

 

Just inside pastry rectangles & apos; edges, brush 1/3inchwide borders of egg

wash, reserving remaining egg wash. Arrange pastry strips on borders so that

they are flush with edges of rectangles, trimming strips to fit. Spread

creamcheese mixture inside borders on rectangles and top with apples.

 

On a lightly floured surface roll remaining puffpastry sheet into a 14 by 10inch

rectangle and halve lengthwise. Cut several 2 1/2 inch diagonal slits down

middle of each rectangle (do not cut within 1-inch of edges).

 

Brush pastry borders of appletopped tarts with some remaining egg wash and top

each with 1 pastry rectangle. Press edges gently but firmly together to seal.

Brush remaining egg wash over pastry tops and sprinkle with remaining 2

tablespoons sugar. Bake tarts in middle of oven 30 minutes, or until puffed and

golden.

 

In a small saucepan simmer maple syrup 10 minutes, or until reduced to about 1/3

cup. Brush hot syrup glaze over warm tarts. Serve tarts warm or at room

temperature.

 

 

 

 

 

</DirT>

</DirS>

<Natn>

Americana

</Natn>

<Srce>

Recipe Courtesy of Gourmet

</Srce>

<CpyR>

Copyright 1998 TV FOOD NETWORK, G.P.,

</CpyR>

<Yield unit= " 14 " x 5 " tarts " qty= " 2 " />

</RcpE></mx2>