Apple Ball Garnish Recipes

JIM BEAM® APPLE HIGHBALL

Steps:

• Build over ice in a tall highball glass.
• Garnish with a lemon wedge.

APPLE STUFFING BALLS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onion and celery; cook and stir 4-6 minutes or just until tender., In a large bowl, mix eggs, parsley, salt, thyme and pepper. Stir in bread crumbs, apples and the onion mixture. Shape into 2-in. balls. Place in a foil-lined 15x10x1-in. baking pan. Bake 30-35 minutes or until golden brown.

PARISIENNE APPLES WITH CALVADOS BUTTER

Steps:

• Peel apples and cut into balls with a melon-ball cutter (any size). Heat Calvados butter in a nonstick skillet over moderate heat until foam subsides, then cook apples, shaking skillet occasionally, until just tender, about 3 to 5 minutes. Serve immediately.

APPLE BALL

Steps:

• Mix the cream cheese with the mayonnaise until thoroughly combined.
• Slice 4 thin slices of red and green apple. Dip in lemon juice to prevent browning. Chop remaining apples in small pieces and toss with the lemon juice.
• Add chopped apples and cheese to cream cheese mixture and form into a ball.
• Garnish with the apple slices around ball.
• Cover with plastic wrap and refrigerate until serving. Serve with crackers.

APPLE DANISH BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan. Divide egg; set aside egg white for filling.
• Combine flour and salt in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Mix in milk and egg yolk until incorporated. Divide dough into two equal pieces. Pat one piece into the bottom of the prepared pan; set other piece aside.
• Mix apples, brown sugar, sour cream, flour, butter, and cinnamon together until well combined. Pour over the dough in the pan.
• Roll or pat remaining dough into a rectangle and place on top of filling. Beat reserved egg white until frothy and brush over dough.
• Bake until top and bottom are golden brown, 15 to 20 minutes. Remove from the oven and allow to cool completely, about 30 minutes, before cutting into bars.

ARTICHOKE ROSE GARNISH

Steps:

• Slice stem from bottom of artichoke so it stands without wobbling.
• Pull off any bottom leaves that have spread out from the globe.
• Slice off the top of the artichoke, about 1 to 1-1/2 inches from the top.
• Begin at the bottom of the artichoke. Using the larger petals for the bottom rows, place each rose petal with the stem side in between each artichoke leaf.
• The thorns on the artichoke leaves should help secure the petals.
• Work in a circular motion around the base, decreasing the petal size as you work toward the top. The smallest rose petals should be slightly folded and inserted straight into the cut top of the artichoke.
• The artichoke rose should only take about 15 minutes to put together.
• It is best made within a few hours of use.
• Refrigerate until ready to use as an appetizer tray garnish or party table decoration.