Apple Currant Cookies Food

APPLE-CINNAMON BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Grate the apple, and squeeze out the excess liquid. (This is a great snack for the kids; they love the fresh apple juice!) Mix the grated apple with the applesauce, coconut oil and maple syrup in a large bowl.
• Stir together the flour, oats, cinnamon, baking powder, nutmeg and salt in a medium bowl. Mix the dry ingredients into the wet ingredients until just combined.
• Scoop the batter onto the prepared baking sheet using a 1/4-cup measuring cup. Leave 2 inches between each cookie. Bake until lightly golden, 10 to 13 minutes.

CURRANT-APPLE VINAIGRETTE

Steps:

• Press currants through a fine sieve. Juice apple with a fresh-juice extractor. (If you do not have a juice extractor, you may substitute 1/4 cup fresh apple cider and a drop of lemon juice.)
• Combine currants with apple juice and slowly whisk in olive oil. Season with salt and white pepper, and add just a few drops of porcini oil. Serve over tuna or pork chops.

APPLE, CURRANT, AND CARAWAY STUFFED CHICKEN BREASTS

Steps:

• Make stuffing:
• Peel and core apple and cut into 1/4-inch dice. Melt butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté caraway seeds, stirring, 1 minute. Add onion and sauté, stirring, until softened, about 6 minutes. Add apple and celery and sauté, stirring occasionally, until crisp-tender, about 4 minutes. Remove from heat and stir in remaining stuffing ingredients. Cool stuffing completely.
• Stuff chicken:
• Preheat oven to 425°F.
• Pat chicken dry and arrange, skinned sides down, on a work surface. Remove tender (fillet strip on side where breast bone was) from each breast half if attached and reserve for another use.
• Cut a pocket in each breast half:
• Beginning at center of thicker end of breast, insert a small knife horizontally, stopping about 1 inch from opposite end. Open incision with your fingers to create a 1-inch-wide pocket. Pack one sixth of stuffing into each pocket.
• Cook chicken:
• Pat chicken dry and season with salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, about 2 minutes on each side, transferring to a small roasting pan as browned (reserve skillet).
• Roast chicken in middle of oven until just cooked through, 14 to 16 minutes.
• While chicken is roasting, stir flour into fat remaining in skillet and cook roux over moderately low heat, stirring, 1 minute. Whisk in cider and broth and bring to a boil, whisking, then boil, whisking occasionally, until thickened and reduced to about 1 cup, about 8 minutes.
• Let chicken stand 5 minutes, then cut each breast half diagonally into thirds. Add any juices from roasting pan and salt and pepper to taste to sauce and spoon over chicken.

APPLE-CURRANT COOKIES

Steps:

• Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Heat cider in a small saucepan to a simmer. Place currants in a bowl; pour warm cider over them. Let plump at least 10 minutes.
• Sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and brown sugar until fluffy. On low speed, add apple butter, and beat until well blended. Add egg, and continue beating until well blended. The mixture will look slightly curdled, but it will pull together when you add the dry ingredients.
• Add the dry ingredients, beating until just combined. Drain currants, discarding cider. Mix in currants and oats until just combined. Using the largest holes on a box grater, shred 1 of the apples directly into the dough, rotating to avoid seeds and core. Stir well to combine.
• Using a 1-ounce scoop, scoop out six cookies about 2 inches apart onto the prepared baking sheet. Core 2 to 3 apples, and, using a Japanese mandoline or a sharp knife, slice thinly. Place a thinly sliced apple ring on top of each cookie. (Repeat with the fourth apple if needed.) Sprinkle the top of each with a pinch of sugar, if desired. Bake in the heated oven until dark brown, 18 to 20 minutes. Repeat with the remaining batter.

SAUTEED APPLES WITH CURRANTS AND COGNAC

Steps:

• Melt butter in a nonstick skillet. Add apples and sprinkle with sugar. Saute, stirring constantly with a wooden spoon until apples begin to get tender, about 2 to 3 minutes.
• Add currants and saute for another couple of minutes to heat them through and continue to cook the apples. Remove the skillet from the heat, stir in the rum and swirl the apples around until it is absorbed. If you wish, top with chopped nuts, whipped cream or vanilla ice cream.

APPLE AND CURRANT SLICE

Steps:

• Preheat oven to 180c. Grease and line a 3cm deep, 24cm X 29.5cm (base) laminton pan.
• Process flours, icing sugar and butter to resemble breadcrumbs. Add egg. Process until dough comes together. Turn onto a floured surface. Knead lightly.
• Press two-thirds of dough into prepared pan. Refrigerate. Wrap remaining dough in plastic wrap. Place into freezer until firm.
• Spread apple over dough base. Sprinkle with currants, brown sugar and cinnamon. Grate frozen dough over top.
• Bake for 40 minutes or until firm to the touch.
• Cool in pan, then cut into squares to serve.

CURRANT COOKIES

Steps:

• In a large bowl, stir together the flour, sugar, baking powder and nutmeg. Cut in shortening using a pastry cutter until the mixture is crumbly. Add enough milk to the eggs to make 1 full cup. Stir into the flour mixture. Mix in currants. Cover and chill in the refrigerator for 1 hour.
• Preheat a griddle to medium high heat and lightly oil. On a floured surface, roll out the dough to 1/4 inch thickness and cut into circles using a cookie cutter.
• Fry cookies on both sides until golden. Cool on wire racks.

WARM CINNAMON-APPLE TART WITH CURRANTS

Steps:

• Position oven rack in middle of oven and preheat to 400°F. Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon in small bowl. Unfold thawed puff pastry on lightly floured baking sheet. Brush some of egg glaze over 1-inch border of pastry on all sides. Fold 1-inch border over to form raised edge on all sides; press edge to adhere. Using sharp knife, make 1/2-inch-long cuts all around pastry edge, spacing 1/2 inch apart. Pierce center of pastry (not edge) all over with fork. Spread 2 tablespoons apricot preserves over center of pastry. Arrange apple slices atop apricot preserves in 3 rows, overlapping apples and fitting tightly together. Brush pastry edge with some of egg glaze. Sprinkle cinnamon-sugar mixture over apples and pastry edge.
• Bake tart until apples are tender and pastry is brown, about 30 minutes. Transfer tart to rack.
• Meanwhile, mix remaining 1/4 teaspoon ground cinnamon, remaining 6 tablespoons apricot preserves, 2 tablespoons fresh lemon juice and 1 1/2 tablespoons unsalted butter in small sauce-pan. Stir apricot sauce over medium heat until melted and hot.
• Lightly dab some of apricot sauce over apples. Sprinkle with dried currants. Cut warm tart into 4 squares. Top each square with scoop of vanilla ice cream. Drizzle remaining apricot sauce over ice cream and serve.

APPLE AND BLACK CURRANT CRUMBLE BARS

Steps:

• Mix the flour, baking powder and salt, then rub in the butter or margarine.
• Stir in the sugar and oats.
• Spoon half into the base of a greased and lined 9 in square cake tin (pan).
• Mix the apples, cornflour and spices and spread over.
• Top with the Black Currants.
• Spoon over the remaining mixture and level the top.
• Bake in a preheated oven at 350°F for 30 minutes until springy.
• Leave to cool, then cut into bars.