Gluten-Free Apple Crisp

prep: 20 minutes

bake: 15 to 20 minutes

serves: 8

you’ll need…

5 cups apples peeled and cut into ½ inch pieces (about 4 apples)

2 tablespoons corn starch

1¼ cups non-contaminated gluten free oats (plain, not flavored), uncooked

½ cup brown sugar

1½ teaspoon cinnamon

¼ cup butter, melted

let’s get to it…

Heat the oven to 375°F. Grease a shallow pie plate.

Toss the apples and cornstarch together in a large bowl. Pour into the pie plate.

Mix the oats, brown sugar, cinnamon and melted butter together until crumbly.

Sprinkle crumbly mixture on top of the apples and pat down.

Bake for 20 to 25 minutes or until oats are crispy and brown. Cool for 5 minutes before serving.

cooking know how…

Blueberries, blackberries, raspberries and peeled and sliced peaches are a great substitute for the apples.

Don’t use frozen fruit or the crumble will be too watery.

Caramel Apples

prep: 15 minutes
cook: 1 hour

makes 6 caramel apples

you’ll need…
6 medium apples (about 2 pounds)

6 wooden craftsticks, chopsticks, or popsticks

1 cup sugar

½ cup light corn syrup

1 can (14 ounce) sweetened condensed milk

1/8 teaspoon salt

1 teaspoon vanilla

chopped nuts, candy sprinkles, cranberries, coconut for decorating

let’s get to it…

Line a baking sheet (or plate) that will fit into your refrigerator with parchment paper or a silicone baking mat; set aside. If you’re decorating your apples after dipping them in caramel, place the decorations on separate plates; set aside.

Place apples in a colander and poor boiling hot water over them. Let cool for a minute and dry completely. Insert a stick in stem end of each apple and place on parchment paper-lined baking sheet. Place in refrigerator.

Cook sugar, corn syrup, condensed milk and salt in a heavy 2-quart saucepan over low heat stirring constantly with a silicone spatula or long wooden spoon until temperature reaches 240° (remember, sugar will continue cooking). Immediately remove from heat and stir in vanilla. Cool for 1 to 2 minutes.

Dip apples into caramel, using a spoon or ladle to coat completely. Let excess drip back into the pan. Return to parchment paper. As soon as you’ve finished dipping each of the apples (about 10 to 15 minutes), roll the apples in the decorations or use your palm to press the decorations onto the apples. Let cool for 1 hour before serving.

How to Roast Brussels Sprouts on the Stalk

prep: 20 minutes
cook: 45 minutes

serves 6

you’ll need…
1 whole Brussels Sprout Stalk
¼ cup olive oil
1 teaspoon Kosher salt

let’s get to it…
Place oven rack in middle of oven. Heat oven to 375°F.

Rinse off stalk. Trim small, tough stick-like shoots poking out from between sprouts. Remove loose leaves.

Place stalk in roasting pan, rimmed baking sheet or 9 x 12 sheet cake pan. If stalk is too long, trim to fit. Place trimmed piece of stalk in pan with the main stalk.

Pour oil evenly on sprouts (you may need more oil, depending on the size of your stalk). Sprinkle with salt.

Roast for 30 minutes. Carefully turn over stalk (I used a dry kitchen towel because it gave me a better grip). Roast for 15 minutes longer or until sprouts are fork tender. Remove sprouts from stalk with a paring knife. Serve immediately.

cooking know-how: Reheat Brussels sprouts in a skillet on medium high for 2 to 3 minutes or until heated through.

Cobb Salad inspired by The Hotel Bel Air’s Infamous Salad

prep: 45 minutes
cook: 30 minutes

serves 6

for the salad you’ll need…
1 large head of romaine lettuce, torn into bite-sized pieces
3 eggs, boiled and chopped
6 strips of bacon, cooked and chopped
3 boneless, skinless chicken breasts, cooked and chopped
3 to 4 tomatoes (depending on size) chopped
2 ripe avocados, peeled, pitted and chopped
1 half red onion, thinly sliced
1 cup crumbled blue cheese

for the Herb Vinaigrette you’ll need…
1¼ cup extra virgin olive oil
¼ cup white wine vinegar
¼ cup fresh lemon juice
1 shallot, finely minced
2 teaspoons Dijon mustard
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
2 tablespoon finely minced chives
2 tablespoon finely minced parsley

let’s get to it…
Wash the lettuce before beginning. Tear romaine lettuce in bite size pieces and place in a large salad bowl.
Place the chopped eggs, avocado, tomatoes, chicken, onion, bacon and blue cheese in even rows on top of the salad greens. Refrigerate.
Whisk the olive oil, vinegar, lemon juice, shallot, mustard, sugar, salt and pepper together in a medium bowl. Add the chives and parsley and whisk until well blended.
Pour about ½ of the vinaigrette over the salad and toss gently. Serve remaining vinaigrette with the salad.

Cook’s Tip: Use a blender to make the vinaigrette! Place the oil, vinegar, lemon juice, shallots, mustard, sugar, salt and pepper together in a blender container. Blend on High for 30 seconds. Add the chives and parsley and pulse 5 times until mixed.