We’re not knocking applesauce: It’s delicious, easy to make, and a fabulous way to use extra apples. But apple season (heck, just about any season!) calls for something a bit more special, we think. So we called upon our friends at Sur La Table for a trio of recipes that spotlight the sparkling taste of apples in unexpected ways.
Butternut Squash and Apple Soup with Cider Cream
Makes 6 servings
Ingredients for the soup
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 large butternut squash, peeled, seeded, and roughly chopped
4 small red apples, peeled, cored, and chopped
¼ teaspoon cayenne pepper
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
4 cups vegetable or chicken broth, low sodium
1 cup heavy whipping cream or whole milk
1 tablespoon lemon juice
Kosher salt and freshly ground pepper
Ingredients for the cider cream
½ cup apple juice
1 cup heavy whipping cream
In the photo above, the soup was topped with pumpkin seeds and a few chunks of squash were left intact.
You can’t go wrong with white tableware, like the Bilboa place setting and serving bowl shown here, especially when serving colorful food. Also shown: the Rustic Rope Charger and the Berry Trim Napkin.
Instructions
To prepare the soup, place a large, heavy saucepan on the stove over a medium heat and add the oil. When the oil is shimmering, add the onions and cook until tender and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the squash and cook, stirring often, until it starts to soften, about 10 minutes. Add the apples, cayenne, cinnamon, and ginger and cook until lightly brown, about 5 minutes. Add the broth (just enough to cover the vegetables) and bring to a boil. Reduce to a simmer and cook until the vegetables are very soft, about 30 minutes.
Remove from the heat, and using an immersion blender, purée the soup until smooth. (Alternatively, you can purée the soup in batches in a food processor or blender.) Use a wooden spoon to stir the cream or milk into the soup. Add lemon juice. Taste and adjust seasoning with salt and pepper.
To prepare the cider cream, place the apple juice into a small saucepan over a medium-high heat and bring to a boil. When the juice has reduced by half, remove from the stove and allow to cool down completely. In a bowl, whisk the cream until slightly thickened. Whisk in the apple cider reduction until thoroughly combined.
To serve, ladle the soup into warmed soup bowls and drizzle the cider cream over the soup.
If using a sweeter variety of apple such as Fuji, you may want to add a bit more lemon juice for balance.
Braised Chicken with Apple and Sage
Makes 4 servings
8 boneless, skinless chicken thighs, approximately 3 ounces each
Kosher salt and freshly ground black pepper
2 tablespoons canola or vegetable oil
2 medium shallots, peeled and sliced
1 medium garlic clove, peeled and minced
2 Granny Smith apples, peeled, cored, and cut into ½-inch cubes
1 tablespoon packed light brown sugar
½ cup dry white wine
2/3 cup low-sodium chicken broth
1 tablespoon minced fresh sage
2 tablespoons fresh lemon juice, to taste
Instructions
Use paper towels to pat-dry chicken, and generously season with salt and pepper.
Place a large skillet on the stove over a medium-high heat and add the oil. When the oil is shimmering, add the chicken, presentation side down first, and cook until brown on both sides, about 4-6 minutes. Transfer the chicken to a plate, keeping the oil in the skillet.
Reduce the stove heat to medium, and add the shallots to the skillet; cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the apples and brown sugar and cook, stirring occasionally, until the apples are browned and just start to soften, about 5 minutes.
Add the wine and deglaze the bottom of the skillet, scraping up any browned bits, until the liquid is reduced by half, about 1 minute. Add the broth and bring to a boil. Reduce the liquid to a simmer, and return the chicken to the skillet, presentation side up, with any accumulated pan juices. Cover and simmer until the chicken is cooked through, about 15 minutes. Stir in sage. Taste and adjust seasoning with lemon juice, salt, and pepper.
The Sailor’s Farewell dinnerware and serveware can dress up any dish.
The brown chargers allow the Cabbage tableware to segue gracefully from spring and summer to autumn and winter. Also shown: the Bamboo Place Setting flatware.
Apple Cider-Marinated Pork with Sage Sweet Potatoes
Makes 4 servings
Ingredients
1 pork tenderloin, approximately 1 pound, trimmed
1 ½ cups sparkling apple cider
4 tablespoons olive oil, divided
1 large sweet potato, peeled and cut into 1-inch cubes
1 medium yellow onion, cut into a small dice
1 medium garlic clove, peeled and minced
½ cup chicken or vegetable broth, low sodium
2 tablespoons minced sage leaves
2 tablespoons lemon juice
Kosher salt and freshly ground black pepper
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Instructions
Using a sharp knife, cut the tenderloin into four equal slices. Using the heel of your hand, flatten each slice lightly to approximately 1½ inches.
Arrange the pork medallions in a shallow baking dish, and pour the apple cider over the meat, ensuring all pieces of meat are covered in liquid. Cover with plastic wrap and marinate at room temperature for 25-30 minutes.
In a large nonstick skillet over medium heat, add 2 tablespoons of oil. Add the sweet potato and cook, stirring occasionally, until it just starts to soften, about 10 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Add the apple cider used to marinate the pork, then the broth and the sage, and cook until the sweet potatoes are tender and the sauce is reduced, about 10 minutes. Stir in the lemon juice, taste, and adjust seasoning with salt and pepper. Set aside and keep warm.
Pat-dry the pork with paper towels, and season with salt and pepper. Place a large nonstick skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is shimmering, add the pork medallions and cook, turning once, until the meat registers 145°F on an instant read thermometer, about 5 minutes.
To serve, reheat the sweet potato mixture and place in the middle of warmed plates. Place a cooked pork medallion on top.
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