(Family Features) Whether your festivities include immediate family or bring relatives from across the country together, holidays are about making memories with loved ones. From the first days of the season until the last, many families spend their precious time together enjoying their favorite activities and the best foods the holidays have to offer.
This year, you can switch things up and start new traditions with a fresh ingredient like Envy Apples, which offer an easy way to update the classics due to their sweet taste and availability. The sweet and sophisticated flavor; fresh and invigorating aroma; deliciously satisfying crunch; beautiful appearance; and the naturally white flesh that doesn’t brown as quickly as other apples all lend themselves to shareable recipes like this Apple Wreath Salad or Roasted Apple Mac and Cheese, both perfect for the holiday season.
Because precious memories are made with sweet ingredients, you can turn cozy movie nights into festive, memorable events year after year by pairing Hallmark Channel’s popular holiday movies “Countdown to Christmas” with delicious desserts like Apple Custard Sponge. Trifle and Brown Butter Apple Pie.
Find other memorable recipes on EnvyApple.com.
Apple Custard Sponge Trifle
Servings: 8-10
6 craving apples
2 tablespoons golden caster sugar
1 teaspoon of cinnamon
1/2 cup plus 2 tablespoons water
1 tablespoon corn flour
1 large plain sponge cake
2 cups vanilla bean custard
1/2 cup caramel or butterscotch sauce, plus extra for topping, divided
1/2 cup cream
fresh apple slices
sliced fresh strawberries
Peel, core and dice the apples; place in large saucepan. Add the caster sugar, cinnamon and 1/2 cup of water. Simmer apples 5 to 8 minutes until tender.
Mix the corn flour and the rest of the water. Stir cornmeal mixture into apples until apples are syrupy.
Cut the sponge cake into 2 cm dice. Arrange 1/3 of the sponge pieces in the bottom of the serving bowl. Add half of the cinnamon apple pieces, including the syrupy juices. Add 1 cup custard and drizzle with 1/4 cup caramel sauce. Repeat with remaining ingredients, ending with sponge cake; chill.
Whip the cream and drop spoonfuls over the sponge cake to coat the top. Garnish with apple slices, strawberry slices and caramel sauce.
Apple crown salad
Recipe courtesy of “The Produce Moms” (@theproducemoms)
Balsamic vinaigrette:
1 tablespoon of honey
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper, finely ground
1 large garlic clove, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
Salad:
10 ounces baby arugula
3 Envy apples, sliced
9 ounces goat cheese, crumbled
3 ounces of pomegranate arils
3 ounces pecans, toasted
To make the balsamic vinaigrette: In a small serving bowl, whisk together honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
Place the bowl of dressing in the center of a large board or plate. Arrange the arugula around the dressing bowl in the shape of a crown.
Place the apple slices on the arugula. Sprinkle with goat cheese, pomegranate arils and pecans.
Brown butter apple pie
Streusel filling:
1/2 cup flour
1/4 cup chopped pecans
2 tablespoons light brown sugar
4 tablespoons butter, cut into 1/2 inch cubes
Filling:
4 tablespoons of butter
2 pounds Envy apples, cut into 1/4 inch slices
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/4 tsp salt
1 teaspoon vanilla
3 tablespoons of flour
1 deep dish frozen pie shell
Preheat the oven to 375 F.
To make the streusel filling: Combine flour, chopped pecans and light brown sugar. Stir in the butter with your fingertips until incorporated with small chunks of butter visible. Refrigerate.
To make the filling: In a large skillet over medium heat, melt the butter until golden brown, stirring frequently. Let cool. In a large bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour with a spatula. Pour the brown butter over the apples and mix, scraping the pan with a rubber spatula to incorporate the brown butter pieces.
Place the frozen pie shell on a baking sheet. Add 2 cups of the apple mixture to the shell, gently pressing the apple slices together for an even base. Add the remaining apple slices and press lightly. Sprinkle streusel topping evenly over apples.
Bake 30 minutes then reduce oven temperature to 350 F and bake 35 to 45 minutes until topping is golden brown and apples are tender when pierced with a fork.
Mac and cheese with roasted apples
Salt water
1 pound macaroni noodles
4 tablespoons of butter
1 Envy apple, peeled and diced
4 tablespoons of flour
2 cups heavy cream
2 cups of milk
3 cups sharp cheddar cheese, grated
1 cup Romano cheese, grated
1 cup grated cheese
1 tablespoon kosher salt
1 teaspoon of Worcestershire
Trim:
2 tablespoons of butter
1 cup panko breadcrumbs
Bring a large pot of salted water to a boil. Add the noodles and cook until just tender. Drain and reserve.
In a large saucepan over high heat, melt the butter, then sauté the diced apples until caramelized and tender. Sprinkle with flour and stir. Cook 1 minute, stirring frequently.
Whisk heavy cream and milk; bring to a boil, whisking frequently so the milk does not burn.
Once boiling, reduce the heat to low and stir in the cheddar cheese, Romano cheese, Gruyere cheese, salt and Worcestershire. Continue to whisk until the cheese is well melted.
Carefully pour the mixture into a large blender and blend on high speed until smooth.
Pour the cheese sauce over the noodles and stir.
Pour macaroni and cheese into a 9 x 13 inch pan and spread evenly.
Heat the oven to broil.
To make the filling: In a medium bowl, melt the butter and stir in the panko crumbs.
Sprinkle bread crumbs over macaroni and cheese; Grill until golden brown.
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