Apple Sage Mousse Recipes

APPLE-SAGE PORK CHOPS

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
• Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
• Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
• Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

APPLE-SAGE MOUSSE

Steps:

• Place the apples and cider in a medium-size, nonreactive saucepan over low-medium heat. Cook, stirring occasionally, until the apples are soft, about 20 minutes. Place in a food processor and puree until smooth. Press the mixture through a medium-mesh sieve and place in a saucepan. Stir in the sage and sugar. Set aside.
• Sprinkle the gelatin over the water and let soften without stirring for 2 minutes. Stir into the apple mixture. Cook over medium heat, stirring, just until the gelatin is dissolved. Refrigerate until cold but not set.
• Stir in the lemon juice, Calvados and lemon peel. Whip the cream until it holds firm peaks. Stir 1/3 of the whipped cream into the apple mixture. Fold in the remaining cream. Divide among 4 wide-mouth wine glasses or dessert dishes. Refrigerate until ready to serve.
• Use a vegetable peeler to remove the peel in long strips from half the lemon. Scrape off any white pith. Cut the strips into fine julienne. Cross 2 or 3 lemon strips on top of each dish before serving.

APPLE, ONION, SAGE AND SOUR CREAM DRESSING

Steps:

• Boil the heart and gizzard in lightly salted water for 30 minutes or until tender. Drain, chop fine and reserve.
• Saute the onions in the butter until slightly softened. Add the apple to the onion and saute briefly, adding sugar to taste.
• Put the apple-onion mixture and the reserved giblets into a large bowl, add the bread, sage, sour cream and salt and pepper and toss to mix thoroughly. Check the seasoning, spoon the dressing into an oven-proof dish and bake at 325-350 degrees for 1 to 1 1/2 hours, basting occasionally with juices from the turkey pan.

FLUFFY APPLE MOUSSE

Steps:

• To make the mousse:.
• In a double boiler, beat the eggs with the sugar, apple and lemon juice with a wire whisk. You should get a foamy mixture.
• Don't think you can do this in the microwave or on a pot straight over a flame. Trust me, use a double boiler, or in my case, a Pyrex bowl over a pot of simmering water. Okay, double boiler rant over.
• Keep whisking while it cooks, to keep it foamy until it gains volume up, doubles in size and is thick enough to coat a spoon. Chill.
• In a separate bowl, whip the cream and when the sauce is cold, gently fold it inches
• To make the caramalized apple:.
• Dice the apple and add it to the sugar and butter in a frying pan, over medium heat. Remove it when it starts to golden.
• Putting it all together:.
• Pour into the serving cups, over fresh diced apple or caramelized apple, if you've got a sweet tooth.
• Alternatively, use it (with the caramalized apple) as a wonderful filling for Pavlova.

APPLE SAGE STUFFING

Steps:

• In a large pan, melt butter on med-high heat.
• Saute onion, celery, garlic and apple.
• Add sage, pinch of nutmeg and the bread cubes.
• Reduce heat to medium.
• Add stock and fresh herbs.
• Season and taste.
• Remove from heat; place in an oven-proof roasting pan.
• Bake in a 350 degree oven for 30 minutes.

APPLE SAGE CAKE

Steps:

• Preheat oven to 375 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.
• In a large bowl, whisk together eggs, sugar, and oil. Stir in flour, baking soda, and salt; mix until well combined. Stir in apples and sage; mix until well combined.
• Pour batter into baking pan and transfer to oven. Bake until a cake tester inserted into the cake comes out clean, about 30 minutes. Let cool completely.

APPLE-SAGE SAUSAGE PATTIES

Steps:

• Peel and coarsely shred apple; place apple in a colander over a plate. Let stand 15 minutes. Squeeze and blot dry with paper towels., In a large bowl, combine egg, parsley, sage, garlic, seasonings and apple. Add turkey; mix lightly but thoroughly. Shape into sixteen 2-in. patties. Place patties on waxed-paper-lined baking sheets. Refrigerate, covered, 8 hours or overnight., In a large nonstick skillet, heat 2 teaspoons oil over medium heat. In batches, cook patties 3-4 minutes on each side or until golden brown and a thermometer reads 165°, adding more oil as needed. Freeze option: Place uncooked patties on waxed-paper-lined baking sheets; wrap and freeze until firm. Remove from pans and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time to 4-5 minutes on each side.