October 2, 2012
LIVE Broadcast: The Bella Petite Hour Fall fun outdoors, fresh recipes and dining with Kathy Ireland Design Ambassadors Celebrity Chef Andre Carthen and award winning landscape designer and builder Nicholas Walker. Plus, exciting new giveaways to be announced on the show for our readers tune in!
We invite you to visit bellapetite.com for the full interview.
——————————————————–
Recipes from the show:
Caramel Apples
a fall favorite of young and old alike
6 small apples, Granny Smith
1 package caramels (14 oz.)
2 tbsp. milk
1 cup chopped nuts
6 Popsicle sticks
Line a cookie sheet with waxed paper. Empty nuts onto the paper and divide into six equal heaps. Leave as much space as possible between each heap.
Wash and dry the apples. Twist off the stems and push Popsicle sticks half way onto the apples where the stems used to be.
Heat unwrapped Caramels and 2 tbsp. milk in large saucepan on medium-low heat, stirring until caramels are melted and smooth. Or place in micro-wave on low until the caramels are melted.
Dip apples into melted caramel, spooning caramel over apples to coat. Allow excess caramel to drip off, scraping bottom if necessary.
Place each apple, stick side up, onto a heap of nuts and roll over to cover.
Refrigerate until the caramel is firm, about 1/2 hour.
HAVE FUN!
Variations:
For Chocolate Lovers –
Chocolate Caramel Apples; Once caramel apples are set, melt chocolate candy coating according to package directions. Dip set caramel apples completely in chocolate. Allow excess to drain. Place on wax paper. Sprinkle with chopped nuts or coconut.
Or once the caramel apples are set you can just drizzle them with melted white and dark chocolate for an eye catching treat.
OREO Cookies – roll caramel apple in finely crushed OREO Cookies.
Drain excess caramel and place upright on waxed paper-lined cookie sheet. Place in refrigerator until set.
————————————————————–
Apple Cranberry Crisp
Enjoy this crisp with a scoop of ice cream or a dollop of fresh whipped cream.
5 large apples (granny smith or pippin)
1 cup whole cranberries, chopped
1 tbsp orange juice
½ tsp. ground cinnamon
¼ tsp. nutmeg
2/3 cups sugar
1 tsp orange zest
CRISP TOPPING
1 cup flour
1 cup quick cooking rolled oaks
1 cup firmly packed light brown sugar
2 sticks unsalted butter, cold butter, cut in small pieces
Preheat oven to 350ºF.
Peel core, and slice apples. Toss apples and cranberries with orange juice, cinnamon, nutmeg, sugar and orange zest.
Place apples in a shallow, 2 quart ovenproof dish.
CRISP TOPPING
In a medium mixing bowl add flour, oaks, and sugar together. (Using a whisk will help blend the mixture together very nicely) Add butter, and using a fork or your fingers mix until mixture becomes crumbly.
Sprinkle crumbs over apples, covering completely.
Bake for about 35 to 45 minutes until crumbs are golden brown and apples are tender when pierced with a sharp knife. If top browns before apples are cooked , cover with aluminum foil and lower temperature to 325ºF.
————————————————————–
Caramelized Rosemary Pears and Apples w/ Gorgonzola Cheese
a tasty combination of fall apples, pears and tangy gorgonzola cheese with the earthiness of fresh rosemary
2 tbsp. butter, plus more for buttering pan
5 Bosc Pears, peeled, cored and each cut into 8 wedges
1 apple, cored and cut into 8 wedges
2 fresh rosemary sprigs
¼ cup sun raisins
¼ tsp. salt
Gorgonzola cheese, crumbles
Preheat oven to 350°. Butter a baking pan and spread pear wedges on it in one layer. Bake until tender when pierced with a fork, 25 minutes. Let pears cool, cover with plastic wrap, and chill overnight.
In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add apples, cooking for 2 minutes, add pears, rosemary and salt. Cook, stirring occasionally until apples and pears are brown and caramelized, 15 minutes. Remove from heat add raisins, to combine.
Sprinkle gorgonzola cheese over top just before serving. Serve hot or at room temperature.
Makes 6 to 8 servings
————————————————————–
Arugula, Apple, Dried Cranberries, Gorgonzola, Toasted Pecans Salad
The peppery taste of arugula greens with crisp granny smith apples, dried cranberries gorgonzola cheese, toasted pecans with raspberry balsamic vinaigrette
12oz fresh arugula
2 granny smith apples, cored and sliced
½ dried cranberries
½ cup crumbled Gorgonzola cheese
¼ cup toasted pecans, pieces
Raspberry Balsamic Vinaigrette
1 tsp. Dijon mustard
1 tsp. honey
1 tbsp. raspberry spread (jelly), seedless
¼ cup balsamic vinegar
6 tbsp. extra-virgin olive oil
In a small bowl whisk together mustard, honey, and raspberry jelly until it forms a paste.
Whisk in vinegar, oil and a dash of salt and pepper to taste.
In a large bowl toss baby greens with walnuts and vinaigrette.
Serves 6-8
