Place
the apples in a roasting pan and toss with the brown sugar.
Not exact matches
In the Ina recipe I throw all the squash onions and
apples on a
pan and
roast them.
Scatter
apples and green onions on and around
roast in pan.
Note to Alden: I did not do the elaborate folding, braiding — as cool as it looks, I don't think this would be possible with mushy
roasted apples, so I just rolled the dough out to a big rectangle, dropped the
apple pieces over it evenly, rolled it up into a tube and arranged the tube
in a 9 ″ round cake
pan.
Choc, I forgot to mention — we make
apple butter
in a large
roasting pan in the oven.
Directions: Cut
in half and seed squash, place flesh side down on parchment covered
roasting pan with a 1/2 — 1 C water /
Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is
roasting, sauté onion
in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add
apples,
apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.
Just whisk
in a little gelatin with some reserved cold broth, use the rest of the broth to deglaze your
pan after
roasting a cut of meat or vegetables, bring to a boil, add any seasonings / herbs you like (we like mustard and fresh herbs or a splash of wine or
apple juice), reduce heat to a simmer and add
in the gelatin cold broth mixture.
I tried to
roast an
apple on the fire, but didn't have a
pan to place it
in.