Apple Stacks Recipes

MAPLE BACON, SCALLOP, AND APPLE STACKS

Steps:

• 1. In a large skillet, cook the bacon over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Drain on paper towels.
• 2. While the bacon cooks, pat the scallops dry and sprinkle with the salt and cayenne. To the bacon fat in the pan, add the butter and turn the heat to high. When the butter foam subsides, add the scallops in a single layer. Cook, turning once, until nicely browned and just opaque throughout, about 2 minutes. Transfer to a plate.
• 3. Drain any remaining fat from the skillet. Add the Crown Royal® Maple Finished Whiskey and boil, stirring and scraping the browned bits from the pan, until reduced to 3 tablespoons, about 5 minutes. Stir in the sugar until the mixture becomes syrupy and thick, about 1 minute, then turn the heat to low. Break each strip of bacon in half and add to the syrup. Cook, turning, until well coated and caramelized.
• 4. On each apple slice, stack a scallop and a piece of bacon. Garnish with red onion slices and serve.

APPLE STACKS

Steps:

• Slice apple, vertically. Like so you have thin, round slices. When you come to the core halfway through, turn apple and make more slices. Then when you get back to the core simply chop off the crescent-shaped pieces on the side of this "core slice" and snack on them while you --
• Slice the banana into medium-thick rounds.
• Stir raisens into the shredded carrot.
• Now to assemble stacks: Spread some almond butter (or your favorite nut butter) on a slice of apple. Place two or three banana slices on top. Then scoop some of the carrot/raisen mix on top of the bananas.
• Eat carefully, it can fall apart! Makes me feel like I'm eating a plateful of appetizers :-).

HAM STEAK WITH CARAMELIZED APPLE STACKS

Steps:

• Preheat oven to 250°F.
• Core whole apple (without peeling) and cut 8 (1/4-inch-thick) rounds.
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat, then sauté ham, turning once, until browned, 5 to 6 minutes total. Transfer ham to a heatproof dish and keep warm, loosely covered with foil, in oven. Add remaining tablespoon butter to skillet and sauté apple slices, turning once, until golden and tender, 4 minutes total. Top each piece of ham with an apple slice and continue layering, using all of ham and apple slices, to make 2 stacks. Keep warm in oven.
• Add shallot to skillet and sauté over moderately high heat, stirring, until golden. Add vinegar and cook, stirring, 10 seconds, or until absorbed by shallots. Add apple juice and boil until reduced by half. Add mustards and cloves and boil until mixture is slightly thickened and syrupy. Serve stacks with sauce.

APPLE SNACK STACKS

Steps:

• Wash apples; remove core, leaving apples whole. Fill center of each apple with about 2 tablespoons peanut butter, packing gently. Wrap each tightly in plastic wrap. Refrigerate until filling is set, about 30 minutes.
• Cut each apple crosswise into 1/2-inch-thick slices. Divide slices into 4 portions; wrap each portion tightly in plastic wrap. Refrigerate until serving time.