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Jellylike Jezebel Sauce

What’s Cooking in Gail’s Kitchen? Something to Savor: Jellylike Jezebel Sauce! I first heard about this sassy southern sauce with a spicy kick from fellow blogger, Camellia.* She piqued my interest since I sometimes crave the heat of horseradish to liven up ordinary foods. Talk about eye-popping sizzle! Yes, Ma’am! Then recently my husband and I travelled to South Carolina where I had a first-hand opportunity to taste it at a waterfront restaurant there. One bite of Coconut Shrimp dipped in Jezebel Sauce aroused my taste buds and the rest was history. Bless your heart, Camellia!

JELLYLIKE JEZEBEL SAUCE

Ingredients:

18-ounce apple jelly

13-ounce jar apricot preserves

8-ounce can crushed pineapple, drained

8-ounce jar creamy horseradish, double strength

2 tablespoons dry mustard

2 teaspoons black cracked pepper

Instructions:

Warm apple jelly in microwave for 30 seconds. Combine apple juice, apricot preserves, crushed pineapple, Creamy horseradish, dry mustard, and cracked black pepper. Stir to blend well. Pour into jars. Chill one hour to enhance flavors. Store in the refrigerator.

*Please visit Camellia for her variation of Jezebel Sauce.

http://camelliascottage.com/2017/01/25

Upcountry Apple Crumble

What’s Cooking in Gail’s Kitchen? Timeless Classics: Upcountry Apple Crumble! Take a trip to the local apple orchard. It’s overflowing with bushels of newly-picked produce in several varieties. Red Delicious. Jonagold. Gala. Cortland. And the abundance of ready-made market items put visitors to the test: nutty caramel apples, chunky applesauce, icy cider slushes, Dutch apple pies, and gooey apple turnovers. Don’t let Autumn slip away without bringing the crisp textures, bakery goodness, spicy aromas, and locally grown produce back home into your favorite dishes.

UPCOUNTRY APPLE CRUMBLE

Ingredients:

2-3 large apples

1 teaspoon lemon zest

2 tablespoons lemon juice

1/4 cup sugar

3/4 cup flour

3/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

1/2 cup oatmeal

1/2 cup butter, chilled, cut into small chunks

1/2 cup walnuts, chopped

Instructions:

Preheat oven to 375°. Lightly butter a 10″ round baking dish. Peel, core, and thinly slice apples. (A Spiralizer does a perfect job.) Combine apples with lemon zest, lemon juice, and sugar. Mix well. Arrange mixture in the bottom of the baking dish. To make the crumble topping, combine flour, brown sugar, cinnamon, nutmeg, salt, oatmeal, and butter in a food processor. Pulse mix until crumbly and butter is the size of peas. Spoon topping over apples, spreading to the edges. Sprinkle with chopped walnuts. Bake 40 minutes or until the top is brown and the apples are bubbly. Serve warm with vanilla bean ice cream.

Apricot-Glazed Apple Galette

What’s Cooking in Gail’s Kitchen? Timeless Classics: Apricot-Glazed Apple Galette! It’s apple-picking time of year. Pay a visit to the nearest orchard for an afternoon of relaxation and sipping cider slushes. Local farmers encourage and invite visitors to catch a glimpse of the family farm in celebration of Harvest. Not only can you nibble on caramel-dipped apples and warm apple dumplings, but don’t be surprised if you find yourself taking a hayride to the corn maze or pumpkin patch. Me? I grab my French market bag and load up on Galas and Granny Smith apples!

APRICOT-GLAZED APPLE GALETTE

Ingredients for crust:

1/3 cup plus 1 tablespoon butter, cold

1 cup flour

1/2 teaspoon sea salt

2 tablespoons ice water

Ingredients for filling:

2 large gala apples, core removed, peeled, and sliced

Scant lemon juice

1/4 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/3 cup apricot jam

1-2 tablespoons apricot brandy

3 tablespoons butter

1 egg yolk

Instructions:

This recipe makes two individual galettes. Preheat oven to 425°. Using a food processor, pulse cold butter, flour, and salt to the size of small peas. Sprinkle in ice water one tablespoon at a time until dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 1/2 an hour. Remove wrap and place dough on a lightly floured surface. Cut in half. Roll each half into an 8″ circle. Place on parchment paper-lined baking sheet. Beginning in the center, spiral apple slices like a fan. Be sure to leave a border. Fold edges of dough toward the center, creating a rustic crust. Press gently to seal. Repeat for second galette. Sprinkle apples with lemon juice. Cover apples with sugar, nutmeg, and cinnamon. Spread apricot jam over apples. Pour apricot brandy over all. Dot with butter. Whisk together egg yolk and water. Brush the egg wash along the edges of the dough. Bake 10 minutes. Reduce oven temperature to 350° but do not remove the galettes. Bake an additional 45 minutes until lightly browned. Transfer the galettes from the baking sheet by lifting with the parchment paper. Cool on wire rack to keep the bottoms from getting soggy. Serve warm with ice cream or whipped cream.

Apple Orchard Pie

What’s Cooking in Gail’s Kitchen? Start Smart: Apple Orchard Pie! Nothing conjures up autumnal nostalgia like a slice of apple pie, still warm enough from the oven to soften a scoop of vanilla ice cream. Inhale the aromas of cinnamon, nutmeg, and allspice. It’s delectable, isn’t it? I realize making pies may not be on the top of the list for everyone who loves it. So, I’m telling you today, it’s okay to begin with a prepared pie crust. There are some pretty decent brands out there for you to try. Some refrigerated brands are made to unroll and crimp the edges; others are frozen and meant to be thawed. Some are buttery, super-flaky, and even taste as good as homemade. That’s where you’ll need the help of an assistant, or taste-tester, so to speak. Just remember, pie doesn’t have to be picture perfect to taste spot on. It’s dessert, after all.

APPLE ORCHARD PIE

Ingredients:

1 prepared pie crust, 9”

4-5 large sweet apples, peeled, cored, and sliced

4 large tart apples, peeled, cored, and sliced

1 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon sea salt

2 tablespoons butter

Ingredients for Crumb Topping:

1 cup flour

3/4 cup brown sugar

1/3 cup butter, softened

1/2 teaspoon cinnamon (optional)

Instructions:

Preheat oven to 350°. Form prepared pie crust into a pie plate that has been sprayed with nonstick oil. Crimp edges. Set aside. Combine sugar, flour, cinnamon, nutmeg, allspice, and sea salt. Sprinkle about a quarter cup of mixture over the bottom of the pie crust. In a large bowl, toss the apple slices with the remaining sugar mixture. Coat well. Transfer apples to the pie plate, forming a mound in the center. Dot with 2 tablespoons of butter. Bake for 30 minutes. Meanwhile, combine flour, brown sugar, butter, and cinnamon for crumb topping. It should resemble small peas when mixed. Carefully add the topping to the apple pie. Bake 30 minutes longer. If necessary, cover the pie with foil to prevent burning.

Quesadilla Apple Bacon Cheese

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Quesadilla Apple Bacon Cheese! Your “go-to” snack just got even better. Take a hayride through the apple orchard where farm-to-table treats are as common as animal cloud shapes in the sky. Choose a nice juicy red apple; something to sink your teeth into like Gala, Fuji, or Delicious. The cheese could be American, but I prefer extra sharp cheddar. Go meatless or go crazy and add a couple slices of Applewood Smoked Bacon, with enough crunch to match the crispy tartness of sliced apples. Get the picture? Nibble, nibble.

QUESADILLA APPLE BACON CHEESE

Ingredients:

1 apple, cored and thinly sliced

2 flour tortillas

4 ounces extra sharp cheddar cheese, shredded

4 strips Applewood Smoked Bacon, cooked until crisp

Instructions:

Sprinkle cheese on half a tortilla. Layer apple slices over cheese. Add more cheese. Lay two strips of bacon on top. Fold tortilla in half. Repeat process for second tortilla. Microwave quesadilla for 20 seconds on High setting, or until cheese is melted. Transfer quesadilla to a toaster oven for a crunchy crust that is golden brown. Serve immediately.

Waffle Doodle-Doo

What’s Cooking in Gail’s Kitchen? The Next Step: Waffle Doodle-Doo! The million dollar question of the day is “Why are chicken and waffles so popular?” Could it be the crispy moist chicken tenders, or the fluffy golden-edge waffle, or the sweet creamy butter? Maybe. Perhaps it’s the robust taste of natural maple syrup. That’s good, too. Personally, I like the explosive kick of jalapeño and the bite of cilantro mixed in. Sliced apple sticks are a bonus. No matter your preference, it’s kind of a thing. Go the easy route like I did. Pick up an order of breaded chicken tenders from your favorite food joint. Since my husband is a master on the waffle iron, he does that part. Make extra waffles; they freeze well. You can thank me later. Pull it all together for a unique flavor that works for breakfast, weekend brunch, or late night craving.

WAFFLE DOODLE-DOO

Ingredients:

4 chicken tenders, precooked

2 buttermilk or Belgian-style frozen waffles

1/2 cup pure maple syrup

1-2 tablespoons jalapeño pepper jelly

1 Gala apple, cored and sliced into matchsticks

Butter, room temperature

Fresh cilantro

Instructions:

Warm chicken tenders in a 350° oven while waffles are being made in the waffle iron or heated in a toaster to desired crispness. Combine maple syrup and jalapeño jelly in a microwave-safe bowl. Heat on High in 15-second intervals. Stir together until jelly is melted and the flavors are blended. Core the apple, then slice into matchsticks. For presentation, cut waffles into triangles to form a “tent”. Brush waffles with softened butter. Drizzle with jalapeño maple syrup. Arrange chicken tenders. Add apples. Garnish with chopped cilantro.

Endive Apple Salad

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Endive Apple Salad! Have you noticed how bright and beautiful the produce is right now? Sometimes I marvel at all the farm fresh fruits and vegetables imagining the flavors I can pair on a plate. It’s a good thing my husband is open to trying new things. A juicy sweet slice of red ripe apple nestled between curly-edged leaves of rich green endive become pleasing to the eye long before the first crunch is heard. Add Bleu cheese crumbles with praline pecans drizzled in a balsamic reduction sauce. Together it adds deliciousness that is unsurpassed, in my opinion.

ENDIVE APPLE SALAD

Ingredients:

1 large Gala apple

1/4 lemon juice

1 bunch curly endive

1 small head napa cabbage

1/2 cup praline pecan halves

1/4 cup bacon pieces

1/4 cup Bleu cheese crumbles

Balsamic reduction sauce*

Instructions:

Pour lemon juice into a shallow bowl. Cut the apple in half. Take one portion and place cut side down in lemon juice. This keeps the apple from turning brown. Remove the apple and set aside for garnish. For the remaining apple half, core and remove seeds. Slice apple into 7 equal-size wedges; dip both sides of apples into lemon juice to coat. Meanwhile, arrange napa cabbage leaves and endive on a decorative platter, alternating for bursts of color. Place the apple half in the center and nestle one apple wedge inside a cabbage leaf, creating a pinwheel effect. Add praline pecans, bacon pieces, and Bleu cheese crumbles. Drizzle with balsamic reduction glaze.

*For my quick and easy homemade version, follow the link to

https://snapshotsincursive.com/2015/08/26

Allspice Apple Butter

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Allspice Apple Butter! Nothing makes your house smell better than warm bakery spices filling the air. Apples are in abundant supply at every turn, whether it’s a nearby orchard, farmers market, co-op center, or local grocery store. This easy-to-follow recipe gives you a jumpstart on making two small jars of homemade apple butter. Share one with a friend and keep the other for yourself. Win! Win!

ALLSPICE APPLE BUTTER

Ingredients:

23 ounces unsweetened applesauce

1/2 cup sugar

1 teaspoon cinnamon, ground

1/4 teaspoon allspice, ground

1/8 teaspoon ginger, ground

1/8 cloves, ground

1-2 sugared ginger discs, sliced (optional)

1 Granny Smith apple, peeled, cored, and finely chopped

Instructions:

Combine all ingredients in a reduction pan or medium saucepan. Bring to a boil. Watch carefully. Reduce heat and simmer uncovered for 45 minutes, stirring every 5 minutes. Do not scorch. Remove from heat, cool and transfer to two small jars. Store in the refrigerator.