It’s Apple Season in Georgia – I’m showing fun host Christine Pullara Newton how to incorporate apples in more than just pie!
Smoked TROUT on Granny Smith Apples
- ¼ Cup Olive Oil, Canola Oil or Avocado Oil Mayonnaise
- ¼ Cup Plain Nonfat Greek Yogurt
- 2 TB Chopped Dill
- 1 TB Whole Grain Mustard
- ¼ tsp Sea Salt
- ¼ Tsp Freshly Ground Black Pepper
- 4 oz Smoked Trout
- Granny Smith Apples Slices
- Dill Sprigs for Garnish
In a medium sized bowl, stir the mayonnaise, yogurt, chopped dill, mustard, salt and pepper together. Place a small dollop of the mixture on an apple, top with a slice of smoked trout and garnish with a dill sprig.
Apples Stuffed with Goat Cheese and Crystallized Ginger
- 6 Red Apples
- 1 8 oz Log Goat Cheese, room temperature
- 1/4 Cup Brown sugar
- 1/4 Cup Chopped Crystallized Ginger
- 2 TBs Toasted Chopped Almonds
Preheat the oven to 375F and choose a baking dish that will help support the apples standing upright. Cut or scoop out the core from the apples from the top, taking care not to pierce the bottom. Place the apples in the baking dish.
In a bowl, combine the goat cheese and brown sugar. Stir-in the crystallized ginger then spoon the mixture into the apples in the baking dish. Sprinkle the almonds over top.
Add water to the baking dish to a depth of about 1 cm. Bake for about 30 minutes or until the apples are tender when pieced with a fork. Serve hot.
Take Along Applesauce Parfaits
- 1 Cup Purchased Applesauce
- 1 Cup Plain, Vanilla or Honey Yogurt
- 1 Cup Granola
- ½ Cup Chopped Toasted Pecans, Almonds or Walnuts
- ½ Cup Dried Cranberries (low sugar if possible)
- 4 Mason Jars or Plastic Containers
Layer one-quarter of the yogurt, then granola and top with applesauce in each of 4 mason jars or plastic containers. Top with nuts and cranberries and place lids on top. Keeps in fridge for 3 or 4 days.