Elevate Holiday cooking with Seasonal Skillet Dishes
Stovetop Apple Pie
Recipe courtesy of Anolon Gourmet Cookware Yield: 1 10-inch pie Anolon Advanced Home 10-inch
nonstick skillet 6 tablespoons butter 1/2 cup, plus 2 teaspoons, sugar, divided 1/2 teaspoon ground cinnamon or apple pie spice 6 medium Granny Smith apples, peeled, cored and cut into eight wedges each 1 refrigerated pie crust 2 teaspoons cream In nonstick skillet over low heat, melt butter; remove from heat. Stir in 1/2 cup sugar and cinnamon. Arrange apple wedges evenly in skillet, overlapping as needed. Heat oven to 350 F. In skillet over medium heat, cook sugar mixture until it is light amber in color and bubbly, 8-10 minutes.
Carefully place pie crust on top of apples; cut few slits in pastry to allow air to escape. Brush pastry with cream and remaining sugar. Bake 25-30 minutes, or until crust is golden brown and apples are tender. Serve warm or at room temperature.
Long-Cooked Green Beans with Tomatoes and Garlic
Recipe courtesy of Anolon Gourmet Cookware Yield: 4 servings Anolon Advanced Home 12-inch nonstick skillet 2 tablespoons extra-virgin olive oil 1/4 cup yellow onions, minced 3 cloves garlic, thinly sliced 11/2 pounds green beans, ends trimmed 3 large ripe tomatoes, peeled, seeded and chopped salt, to taste freshly ground black pepper, to taste In nonstick skillet over medium heat, warm olive oil.
Add onions and cook until soft, stirring occasionally, 7-10 minutes. Add garlic and continue stirring 1 minute. Add green beans and tomatoes; cover and cook over low heat until green beans are soft, 25 minutes.
Season with salt and pepper, to taste. Cook, uncovered, until liquid is almost gone, 2-3 minutes.