Place
the apple in a sauce pan with a shallow layer of boiling water.
Not exact matches
Core the
apples, cut them
in 1/2 inch / 1 cm dices and add to a large
sauce pan on medium heat together with the water.
You line the
pan with pastry, dump
in the
apple cranberry filling; bake it and at the end, pour on this
sauce or «glue» and then refrigerate it.
Place
apple mixture, water, lemon, and maple syrup
in a medium sized
sauce pan.
- While the cake is still warm, combine the remainder of the reserved
apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar
in a small
sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
What's
in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for
pan frying Optional toppings: — homemade or store bought
apple sauce — chive - yogurt
sauce or low fat sour - cream with or without smoked salmon
In a small
sauce pan add the milk, honey, grated
apple and almond flour mixture and cook over medium heat, stirring frequently for 7 - 10 minutes.
While the base bakes make the jam filling:
in a
sauce pan place the chopped
apples and pear with a splash of water, cook it gently for 5 minutes.
In a small
sauce pan, bring
apple cider vinegar and water to a low simmer.
Combine 1/2 cup
apple juice and agar - agar
in a small
sauce pan.
I was actually thinking of trying to convert a recipe for making a tarte tatin by cooking the
apples in a cast iron frying
pan with 6Tbsp butter and 1 / 2cup sugar (thought I would try honey to make caramel
sauce) and then putting the pecan crust over the top and baking for 30 min.
In a small
sauce pan place 2 tablespoons of butter 1/4 cup sugar and diced
apples.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for
pan 2 Tablespoons of honey 1/2 Cup of
apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for
apples 2 Honey crisp
apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon
In a small
sauce pot heat stick of butter on medium heat until melted and browned.
Adjust heat to slow simmer and cook uncovered until carrots and
apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture
in food processor,
in small batches
in the blender, or use an immersion blender
in the
sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir
in cream and a little more butter before serving.
In a medium
sauce pan, combine quinoa, water and
apple cider.
Place all
sauce ingredients (including onions, garlic and
apples from the
sauce pan)
in a high - speed blender and blend until smooth.
Combine the
apple juice and cinnamon
in a large
sauce pan over medium heat and allow to simmer for roughly 30 minutes.
In a 3 qt heavy
sauce pan, place 1 pound fresh cranberries, 1/2 lemon quartered, 1/2 large
apple peeled and chopped, 2 cinnamon sticks, 1/2 t crushed red pepper flakes, and 1/2 cup (or more to taste) brown sugar.
Cut the
apples in small pieces and place
in a
sauce pan, add a splash of water and cook on low heat until they soften, it will take about 15 minutes.
To make the teriyaki
sauce, heat the soy
sauce, raw honey, garlic, ginger,
apple cider vinegar, and crushed red pepper flakes
in a medium
sauce pan over medium - high heat.
Place blueberries and
apple juice
in small
sauce pan.
For the Millet 1 cup millet 2 cups Water For the Compote 1
apple (diced) 8 dried apricots (diced) 2 cinnamon Sticks Freshly grated nutmeg (about a 1/4 t) 1/2 cup of boiling water Coconut Milk (warm) To make the millet:
In a medium sauce pan boil the water and stir in the millet, reduce.
In a medium
sauce pan boil the water and stir
in the millet, reduce.
in the millet, reduce...
For the
apple sauce: 2 - 3
apples, peeled and finely chopped 1 tablespoon lemon juice 1/4 cup water 1/4 cup brown sugar (more to taste) 1/4 teaspoon cinnamon Pinch of nutmeg Pinch of salt To make it: Combine all ingredients
in a small
sauce pan and cook over medium heat, stirring occasionally for about 30 minutes or until
apples are very soft.
What's
in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for
pan frying Optional toppings: — homemade or store bought
apple sauce — chive - yogurt
sauce or low fat sour - cream with or without smoked salmon
Peel and chop your
apples and place
in a medium
sauce pan with your butter,
apple pie spice and cinnamon.