Watercress Apple Relish Food

APPLE RELISH

Steps:

• In 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat; reduce heat to low. Cook 4 to 8 minutes, stirring frequently, until onion is just tender.
• Spoon relish into heatproof container; cool to room temperature. Cover tightly and refrigerate. Serve relish chilled or at room temperature.

WATERCRESS-APPLE RELISH

Steps:

• Slice peel and pith from lemon with a sharp paring knife, removing as little flesh as possible; reserve peel. Working over a large bowl (to catch any juices), cut away segments from between membranes. Cut supremes into thirds and reserve in a small bowl; tip any juices on cutting board into large bowl. Squeeze membrane and peel over large bowl to extract juices.
• Whisk Dijon into 2 tablespoons lemon juice in large bowl; season generously with salt and pepper. Slowly whisk in oil. Add watercress, apple, and fennel, tossing to evenly coat. Stir in capers and lemon pieces. Relish is best served the day it's made, but can be refrigerated in an airtight container up to 1 day.

APPLE CHEDDAR MELTS WITH WATERCRESS

Steps:

• Makes 2 servings.
• Preheat broiler.
• Arrange toasts in 1 layer in a shallow baking pan. Mash together butter and curry powder and spread on toasts. Arrange apple on toasts, then top with watercress and cover evenly with cheese. (Tuck watercress under cheese to prevent it from burning.)
• Broil sandwiches about 6 inches from heat until cheese is melted and lightly browned, 3 to 5 minutes.

RAW APPLE RELISH

Steps:

• Core apples; do not peel.
• Cut crosswise into 1/2" slices, then into 1/2" chunks.
• Sprinkle with lemon juice.
• Add remaining ingredients; toss to mix well.
• Great with roast pork, pork chops, baked ham or ham slices, or smoked pork butt.

FAMILY-FAVORITE CRAN-APPLE RELISH

Steps:

• Finely grate outer orange rind and set aside. Peel off and discard white membrane. Slice the orange into eight pieces. Place a fourth of cranberries and orange slices in a food processor or blender; process until evenly chopped. Transfer to a large bowl; repeat until all cranberries and oranges have been chopped. Stir in the rind, apples and sugar. Cover and refrigerate for at least 4 hours or overnight.

CARAMELIZED ONION AND APPLE RELISH

Steps:

• In a large saucepan, heat oil and butter over medium high heat. Add onions and cook about 40 minutes or until caramelized.
• In a bowl toss together apples and lemon juice until well coated. Add to saucepan; increase heat to high and cook for 10 minutes or until apples are brown.
• Add cayenne pepper and honey; mix thoroughly. Add wine and REDUCE for 20 minutes. Season with salt and pepper to taste. Makes 2 ½ cups.
• The Organic Gourmet Feast Of Fields.

CUCUMBER-WATERCRESS RELISH

Steps:

• Stir mustard and fennel seeds in small skillet over medium-high heat until mustard seeds begin to pop, about 2 minutes. Transfer to medium glass bowl. Whisk in vinegar, oil and sugar. Add cucumber and onion; toss to combine. Season with salt and pepper. Let stand at room temperature 30 minutes, stirring occasionally. (Can be made 4 hours ahead. Cover; chill.) Mix watercress into relish and serve.

APPLE & SWEET PEPPER RELISH

Steps:

• In a nonreactive Dutch oven, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until onions are crisp-tender, stirring occasionally. Transfer to a large bowl; cool to room temperature., Refrigerate, covered, at least 6-8 hours before serving. May refrigerate up to 2 weeks.