CARAMEL GLAZED APPLES

I’ve been making these for years, but they never grow old and are a GREAT fruity pick me up in this cold weather.
4 large Granny Smith apples (I used Honey Crisp, but they’re only available for such a short window of time)
4 tablespoons butter
4 tablespoons Kahlua’
4 tablespoons golden raisins

• Preheat oven to 375 degrees.
• Peel and core apples.
• Slice each apple horizontally into 5 or 6 slices.
• Place apples in a 9×9 baking dish.
• Sprinkle 1 tablespoon of raisins into each apple.
• Melt butter and whisk in the Kahlua’.
• Drizzle over the apples.
• Bake uncovered 45-60 minutes until fork tender.
• Baste every 15 minutes.

1 cup sugar
1/2 cup water
1/2 cup light corn syrup
1/4 cup heavy cream
pinch of salt

• In a heavy saucepan whisk together the water, sugar, corn syrup and a pinch of salt.
• Bring to a boil over medium heat, stirring until sugar is completely dissolved.
• Boil without stirring until mixture turns golden.
• Remove from heat.
• Slowly stir in the cream.
• Let cool.
• To serve, plate apples in their stack, pour caramel sauce down the center of each apple and top with a scoop of french vanilla ice cream.

CHICKEN NORMANDY

CHICKEN NORMANDY aka ESCALOPE DE POULET ALA NORMANDE
You are going to LOVE this wonderful classic, though updated, French chicken dish from France. Apples are quite prominent in the Normandy region of France and are quite good in both sweet and savory as you’ll see from this recipe.

2 pounds (4) boneless, skinless chicken breasts
1 tablespoons butter
1 tablespoon avocado oil
1 LARGE shallot, diced
8 ounces BEECH mushrooms
1 LARGE garlic clove, minced
¼ cup WONDRA flour
½ cup chicken stock (I prefer homemade)
1 cup apple cider
Juice of 1 LARGE lemon
¼ cup brandy
1 LARGE Granny Smith apple, washed, cored and chopped
¼ teaspoon FRESH ground sea salt and black pepper
¼ cup heavy cream

• In a small bowl combine lemon juice and just enough water to submerge the apple pieces.
• In a large skillet heat avocado oil over medium high heat.
• Generously season chicken breasts with FRESH ground sea salt and black pepper.
• Sear over medium high heat until lightly golden on all sides. Remove the chicken from the pan and set aside, keeping warm.
Add butter to the pan and reduce the heat to medium.
• Add shallots and sauté for 4-5 minutes, until golden.
Add the mushrooms and garlic. Sauté for 2-3 minutes, until the mushrooms are golden.
With a slotted spoon, remove onions and mushrooms from the pan.
• Add the flour. Mix well until the flour is moistened. Return the pan back to the heat.
Add the stock to de-glaze the skillet, scraping up any stuck bits.  
Add the apple cider and brandy, blending well.
• Add the cream and blend well, turning the chicken to coat.
• Drain the apples.
• Return the chicken to the pan, nestling them among the onions and mushrooms.
• Nestle apple pieces into pan also.
• Adjust the salt and pepper to taste.
• Simmer, uncovered, for 20 minutes over medium low heat until the sauce has thickened to your liking and chicken is completely cooked through.