Big Apple Bubbletini Recipes

BIG APPLE SLAW WITH HONEY MUSTARD

Steps:

• Whisk together the oil, mustard, honey, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the mint, parsley, apples and fennel and toss them together until they are coated in the dressing. Top with the fennel fronds. Serve immediately.

CARMEL BIG APPLE WAFFLE WITH SALTED CARAMEL SAUCE

Steps:

• For the apple compote: Combine the apples, cinnamon, lemon juice, sugar, salt and 1/2 cup water in a medium saucepan over medium heat. Cook until the apples start to break down, 30 to 45 minutes. Set aside.
• For the salted caramel sauce: Combine the sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook without stirring, brushing down any sugar crystals from the sides of the pan with a wet pastry brush. Watch carefully, when the sugar turns a dark amber color, remove the saucepan from the heat and stir in cream and butter (it will bubble, so be careful) and then the salt.
• Serve the waffles topped with some apple compote, a drizzle of caramel sauce and a dollop of whipped cream. Garnish with an apple chip.

TINTORETTO

Steps:

• Pour pomegranate juice into Champagne flutes, dividing equally, and add chilled wine over the fruit juice.

MAIDA'S BIG APPLE PIE

Steps:

• For the filling, melt the butter in a large pan with a cover. Add apples and sprinkle with the sugar and cinnamon. Cover pan and cook over medium heat for 5 minutes, until apples have exuded juices. Uncover and continue cooking, stirring occasionally, until apples are tender. About a third will have disintegrated, and the rest of the apple slices should remain intact. Cool the filling. May be made several days in advance and stored, covered, in the refrigerator.
• To form the pie, preheat the oven to 375 degrees and set a rack in the lowest level. Roll dough to about a 16-inch diameter and center on pan. Spoon filling into center of disk of dough and fold overhanging dough in toward center of pie. Brush the top of the folded-over dough with the egg wash and sprinkle with the sugar.
• Bake the pie about 40 minutes, until the dough is a deep golden color and the filling is bubbling. Cool slightly before serving. Or cool completely and reheat before serving

APPLETINI

Steps:

• Shake the vodka, cloudy apple juice, lemon juice and maple syrup in an ice-filled shaker until the outside of the shaker feels very cold.
• Strain into a martini glass and garnish with a slice of apple.