BAKED APPLES WITH FENNEL
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Mix 4 tablespoons softened butter with 1 tablespoon fennel seeds, 2 teaspoons sugar, and salt and pepper to taste; use some of the mixture to grease a baking dish. Rub 4 cored apples inside and out with the remaining butter mixture. Place 4 thick onion rounds in the dish and top with the buttered apples. Add a quartered fennel bulb to the dish. Bake at 425 degrees until the apples are soft, 1 hour.
- Per serving: Calories: 157; Total Fat: 8 grams; Saturated Fat: 5 grams; Protein: 1 gram; Total carbohydrates: 23 grams; Sugar: 15 grams; Fiber: 5 grams; Cholesterol: 20 milligrams; Sodium: 140 milligrams
Nutrition Facts : Calories 157 calorie, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 140 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 1 grams, Sugar 15 grams
BAKED APPLES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, mix together cherries, sugar, pecans, cinnamon and nutmeg. Put aside.
- With a melon scooper, core apples to hollow out the middle. Do not go all the way through. Fill each apple core with dry cherry mixture.
- Pour apple cider into casserole dish and place apples right side up. Place a pat of butter on apple hole filled with mixture. Drizzle maple syrup on top of all the apples. Bake for 50 minutes.
BAKED APPLES WITH CANDIED FENNEL AND PISTACHIOS
In our [Egg Salad with Lemon and Fennel](/recipes/food/views/350908) , fennel contributes juicy crunch and a nice hit of bright flavor. Here, the leftover fennel goes in a decidedly different direction: Candied in a sugar syrup, it has a softer snap and becomes more mellow. Along with pistachios, golden raisins, and fennel seeds, it makes a sophisticated filling for baked Gala apples. Many baked-apple recipes are too homey for company, but this version, with its spectrum of greens and golds, would be the highlight of any dinner party menu.
Provided by Maggie Ruggiero
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle.
- Cover fennel with cold water in a medium saucepan and bring to a boil, then drain. Return fennel to saucepan and stir in sugar, water (3/4 cup), zest, and fennel seeds. Gently simmer, uncovered, until fennel is tender and translucent and liquid is syrupy, about 45 minutes. Cool fennel slightly in syrup.
- Core apples from top using a melon baller, leaving about 1 inch intact at base. Arrange apples in a baking dish just large enough to hold them.
- Transfer fennel with a slotted spoon to a bowl (reserve syrup and zest) and add pistachios and raisins. Finely chop zest and stir into fennel mixture. Fill apples with some of mixture, reserving remainder.
- Stir 1 tablespoon lemon juice into reserved fennel syrup and pour over apples. Add butter to baking dish and bake apples, covered with foil, 25 minutes. Uncover and bake, basting occasionally, until tender, about 25 minutes more.
- Stir remaining fennel mixture and lemon juice to taste into syrup in dish. Serve over apples.
SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION
Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
- Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED WHOLE BASS WITH APPLE FENNEL
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Cover an 8 by 12-inch baking pan with the fennel slices and layer with the onion and then dot with the bacon. Drizzle with 1 tablespoon of the olive oil. Lay the bass on top, and sprinkle with the salt and pepper and bay leaves. Surround the bass with the apple cider, apple slices and clams. Sprinkle with the scallions and thyme. Place in the oven and cook for 30 minutes. Discard any unopened clams. Remove the bay leaves and serve on a large platter.
HASSELBACK CINNAMON SUGAR BAKED APPLES
I grew up in the Pacific Northwest where it seemed like just about everyone had apple trees in their backyard. We had so many apples that we had to find different ways to use them up. This dish was always our go-to since it's an easy way to transform an apple into something fun and particularly tasty with a scoop of ice cream on the side. The fan-like slicing technique known as Hasselback famously creates lots of surface area perfect for trapping sweet cinnamon sugar that caramelizes deliciously during baking. You can easily double this recipe to serve 4; just use a medium baking dish and adjust the cooking time as needed.
Provided by Food Network
Categories dessert
Time 45m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking dish with parchment paper.
- Place an apple half rounded-side up on a cutting board. Starting at the outermost edge, slice down most of the way (but not all the way) through each half at 1/8-inch intervals, creating fan-like slices all the way across the apple. You can place wooden chopsticks on each side of the apple to act as guardrails to make sure your knife doesn't cut all the way through.
- Arrange the sliced apple halves flat side-down in the prepared baking dish. Use a pastry brush to baste the bottoms, tops and between the slices of the apples with the melted butter. In a small bowl, combine the sugar and cinnamon and sprinkle all over the apples and into the slits. Bake on the center rack until the apples are tender and lightly browned, 20 to 25 minutes. Serve warm with vanilla ice cream.
ROASTED CHICKEN WITH APPLES & FENNEL RECIPE BY TASTY
Autumnal leaves fall on dusky streets. Chicken and apples bubble in the oven. Ahhhh, fall...
Provided by Tasty
Categories Dinner
Time 1h35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- Cut each apple in half, then cut into ½-inch wedges, removing the core and seeds. Place the apples in a roasting pan.
- Slice the fennel bulbs in half lengthwise. Cut the core out, then cut each half into ½-inch wedges. Add the fennel to the pan with the apples. Reserve some of the fronds for garnish.
- Peel the red onion and cut in half through the stem. Cut into ½-inch wedges through the stem to keep the wedges intact. Add to the pan with the fennel and apples.
- Peel the garlic and crush the cloves with the side of a knife. Add to the pan.
- Drizzle everything lightly with olive oil. Season generously with salt and toss to coat. Place the thyme and sage on top.
- Generously season the chicken on all sides with salt. Arrange the chicken on top of the vegetables.
- Roast chicken for 20 minutes. Reduce the oven temperature to 350ºF and continue roasting for 35-45 minutes, or until the internal temperature of the chicken reaches 165ºF. Remove the pan from the oven.
- Use a baster to remove most of the liquid from the bottom of the pan and transfer to a small saucepan.
- Heat the drippings over medium heat. Add the white wine and bring to a simmer. Strip a few thyme sprigs and add the leaves to the pot, along with the mustard and a few grinds of black pepper. Whisk well to combine. Let reduce for 4-5 minutes, until slightly thickened. Stir in the butter until melted. Season with more salt to taste, if necessary.
- Pour the sauce over the roasted chicken and vegetables. Garnish with more thyme, sage, and the reserved fennel fronds.
- Enjoy!
Nutrition Facts : Calories 464 calories, Carbohydrate 21 grams, Fat 27 grams, Fiber 4 grams, Protein 36 grams, Sugar 12 grams
BAKED CHICKEN WITH FENNEL AND APPLES
In this one-dish dinner, fennel and apple are roasted until caramelized and tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.
Nutrition Facts : Calories 567 g, Fat 31 g, Fiber 5 g, Protein 44 g
BAKED APPLES
My dad's baked apples.
Provided by LuCynda Hansen
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
- Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 45 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 3.2 g, Protein 0.6 g, SaturatedFat 7.3 g, Sodium 91 mg, Sugar 40.9 g
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BRAISED FENNEL WITH APPLES
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4.5/5 (14)Total Time 25 minsCategory Side DishesCalories 111 per serving
- Cut the fennel tops and bottoms. Reserve some of the fronds and set them aside. Cut the fennel bulbs in half, lengthwise. Quarter each half, making sure you leave some of the core attached so that the fennel pieces don't fall apart too much during cooking. I had 5 slices from each half.
- Heat the butter and oil in a large pan. Add the fennel and cook, stirring occasionally, for about 4 minutes or until slightly golden.
- Add the apple slices and continue cooking, stirring occasionally, for another 3 minutes until golden.
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