Journal-Advocate (Sterling)

Make holiday memories with sweet eats

- By Family Features

The holidays are about making memories with loved ones. From the first days of the season to the last, many families spend their precious time together with favorite activities and the best foods the holidays have to offer.

This year, you can change things up and start new traditions with a fresh ingredient like Envy apples, which provide an easy way to update classics due to their sweet taste and availabili­ty. The sweet, sophistica­ted flavor; uplifting, fresh aroma; delightful­ly satisfying crunch; beautiful appearance; and 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 Macaroni and Cheese, both perfect for holiday parties.

Because cherished memories are made with sweet ingredient­s, you can turn cozy movie nights into festive and memorable events year after year by pairing Hallmark Channel’s popular “Countdown to Christmas”holiday movies with delicious desserts like Apple Custard Sponge Trifle and Brown Butter Apple Pie. Find more recipes at

Apple Custard Sponge Trifle

Servings: 8-10 INGREDIENT­S: 6 Envy apples 2tablespoo­ns golden caster sugar 1 teaspoon cinnamon 1/2 cup, plus 2 tablespoon­s, water 1 tablespoon corn flour 1 large plain sponge cake 2cups vanilla bean custard 1/2 cup caramel or butterscot­ch sauce, plus additional for garnish, divided 1/2 cup creamfresh apple slices Apple Custard Sponge Trifle fresh strawberry slices DIRECTIONS: Peel, core and dice apples; place in large saucepan. Add caster sugar, cinnamon and 1/2 cup water. Simmer apples 5-8minutes until tender. Combine corn flour and remaining water. Stir corn flour mixture into apples until apples are syrupy. Cut sponge cake into 2-centimeter diced pieces. Arrange 1/3 of sponge pieces in base of serving bowl. Add half of cinnamon apple pieces, including syrupy juices. Add 1cup custard and drizzle with 1/4 cup caramel sauce. Repeat with remaining ingredient­s, finishing with sponge cake; chill. Whip cream and spoon dollops over sponge cake to cover top. Garnish with apple slices, strawberry slices and caramel sauce.

Apple Wreath Salad

Recipe courtesy of “The Produce Moms” (@theproduce­moms) INGREDIENT­S:

Balsamic Dressing: 1 tablespoon 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 3ounces pomegranat­e arils 3ounces pecans, toasted DIRECTIONS:

To make balsamic dressing: In small serving bowl, whisk honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil. Place dressing bowl in center of large board or platter. Arrange arugula around dressing bowl in wreath shape. Place apple slices on top of arugula. Sprinkle on goat cheese, pomegranat­e arils and pecans.

Brown Butter Apple Pie


Streusel Topping: 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 butter 2pounds 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 teaspoon salt 1 teaspoon vanilla 3 tablespoon­s flour 1 deep dish frozen pie shell DIRECTIONS: Preheat oven to 375 F.

To make streusel topping: Mix flour, chopped pecans and light brown sugar. Stir in butter using fingertips until incorporat­ed with small lumps of butter visible. Refrigerat­e.

To make filling: In large skillet over medium heat, melt butter until amber, stirring often. Set aside to cool. In large bowl, stir sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour using spatula. Pour brown butter over apples and mix, scraping skillet with rubber spatula to incorporat­e brown butter bits. Place frozen pie shell on baking sheet. Add 2 cups apple mixture into shell, gently pressing apple slices for even base. Add remaining apple slices and gently press. Sprinkle streusel topping evenly over apples. Bake 30 minutes then reduce oven temperatur­e to 350 F and bake 35-45 minutes until topping is golden and apples feel tender when pierced with fork.

Roasted Apple Macaroni and Cheese

INGREDIENT­S: Salted water 1 pound macaroni noodles 4 tablespoon­s butter 1Envy apple, peeled and diced 4 tablespoon­s flour 2cups heavy cream 2cups milk 3cups sharp cheddar cheese, grated 1 cup Romano cheese, grated 1cup gruyere cheese, grated 1 tablespoon kosher salt 1 teaspoon Worcesters­hire

Topping: 2 tablespoon­s butter 1 cup panko breadcrumb­s DIRECTIONS: Bring large pot of salted water to boil. Add noodles and cook until just tender. Drain and set aside. In large pot over high heat, melt butter then saute diced apple until caramelize­d and tender. Sprinkle in flour and stir. Cook 1minute, stirring frequently. Whisk in heavy cream and milk; bring to boil, whisking frequently so milk doesn’t burn. Once boiling, turn heat to low and whisk in cheddar cheese, Romano cheese, gruyere cheese, salt and Worcesters­hire. Continue whisking until cheese is melted thoroughly. Carefully pour mixture into large blender and blend on high until smooth. Pour cheese sauce over noodles and stir. Pour macaroni and cheese into 9-by-13-inch pan and spread evenly. Heat oven to broil.

To make topping: In medium bowl, melt butter and stir in panko breadcrumb­s. Sprinkle breadcrumb­s over macaroni and cheese; broil until golden brown.


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