Sauteed Apples With Thyme Food

BRUSSELS SPROUTS WITH APPLES AND THYME

Steps:

• Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve bacon fat for later use.
• Place the grated apples into a clean kitchen towel and squeeze dry.
• Heat 2 tablespoons of the reserved bacon fat in a skillet or Dutch oven over medium to medium-high heat. Add Brussels sprouts, and cook, stirring frequently and adding more bacon fat as needed, until crisp-tender, about 5 minutes. Season with salt and pepper. Add grated apple, cooked bacon pieces, and thyme; cook and stir until apple and bacon are warmed, about 2 minutes. Transfer to a platter and serve immediately.

THYME-BAKED APPLE SLICES

Steps:

• Place cider in a large saucepan. Bring to a boil; cook until liquid is reduced to 2/3 cup, 18-20 minutes. Remove from heat; stir in butter., Peel and cut each apple into eight wedges. In a large bowl, toss apples with 1/4 cup of the reduced cider and 3 teaspoons thyme. Transfer to a foil-lined 15x10x1-in. baking pan. Bake 10 minutes., Drizzle with remaining reduced cider. Bake until tender, 12-15 minutes longer. Sprinkle with remaining thyme.

SAUTEED APPLES

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute apples 1 minute. Add water; bring to a boil. Stir in sugar and cinnamon. Reduce heat; simmer, covered, until apples are tender, 10-12 minutes, stirring occasionally.

SAUTEED APPLES WITH THYME

Steps:

• Core apples. Cut each apple into 8 wedges; halve wedges crosswise.
• Heat 2 tablespoons butter in a large skillet over medium heat. Add apples and 1 teaspoon each fresh thyme leaves and grated lemon zest; season with coarse salt and ground pepper. Cook, tossing occasionally, until apples are just tender when pierced with the tip of a paring knife, 3 to 5 minutes.

MOONSHINE SAUTEED APPLE AND PEANUT BUTTER TRIFLE

Steps:

• Preheat the oven to 350 degrees F.
• For the crumble: In a large bowl combine the flour, oats, peanuts, granulated sugar and peanut oil. Pour onto a cookie sheet and bake until golden brown and crunchy, about 15 minutes. Cool completely.
• For the apples: Meanwhile, melt the butter in an enameled cast-iron skillet over medium heat until golden, about 2 minutes.
• In a large bowl, combine the moonshine, brown sugar, pumpkin pie spice and apples. Toss to coat the apples. Add the mixture to the skillet and cook, stirring occasionally, until the apples are caramelized and tender, 8 to 12 minutes. Remove from the heat and cool completely.
• For the filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, confectioners' sugar and milk until smooth and creamy.
• In another large mixing bowl or with a stand mixer, whip the cream until it forms stiff peaks. Fold two-thirds of the whipped cream into the peanut butter mixture until no white streaks remain. Reserve the remaining whipped cream for garnish.
• Build the trifle: In a large trifle dish, put one-third of the apples on the bottom. Top with one-third of the crumble and one-half of the peanut butter filling. Repeat to create a second layer. Add the remaining apples, then the reserved whipped cream, and finish with the remaining crumble topping.
• Store covered in the refrigerator until you are ready to serve.

BAKED APPLESAUCE WITH THYME

Steps:

• Combine 2 pounds chopped peeled McIntosh apples, 2 tablespoons each apple cider and butter, 4 thyme sprigs and 1/4 teaspoon kosher salt in a baking dish. Cover and bake at 400 degrees F until softened, 30 minutes. Discard the thyme and add 2 teaspoons cider vinegar; mash. Top with more thyme.

SAUTEED APPLES

Steps:

• In a large skillet on medium-high heat, melt butter (If your butter browns a bit, don't get excited! This gives an even better flavor.
• Add sliced, unpeeled apples, cover, and saute, stirring frequently.
• In a bowl, mix brown sugar and cinnamon. (Sometimes, for a taste difference, I also throw in 1/2 cup chopped pecans, at this point).
• When apples are just barely starting to get tender, stir in sugar-cinnamon mixture.
• Continue cooking until sugar has dissolved into syrup.
• Serve with hot buttered biscuits and sausage on the side; or alongside ham or pork.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

PORK CHOPS WITH APPLES AND THYME

Steps:

• Mix 2 tablespoons broth and cornstarch in a small bowl.
• Heat oil in nonstick skillet over high heat.
• Add chops and cook until browned on each side and cooked through. Transfer to plate.
• Reduce heat to medium-high and add onion to the pan. Cook stirring often until starts to soften, about 2-3 minutes.
• Add apple and cook, stirring often, until tender, about 3-5 minutes.
• Stir in remaining broth, juice, mustard, thyme, cream and cornstarch mixture.
• Bring to boil, stirring, until thickened and glossy, about 1 minute.
• Return chops to pan and heat through. Serve immediately.

SAUTEED APPLES

Steps:

• Divide ingredients in half, and work in two batches. Melt butter in a 10-inch skillet over medium-high heat. Add apples and cinnamon. Sprinkle with sugar; toss to coat. Saute until apples are browned, about 5 minutes, tossing often. Transfer to a gratin dish. Serve warm.

SAUTEED APPLES

Steps:

• Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend. Cool. (Can be made 2 days ahead. Cover and chill.)