Time 1h Yield 6 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the first seven ingredients. Stuff apples with mixture and place in a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 40-45 minutes or until apples are tender., Meanwhile, in a small saucepan, bring vinegar to a boil; cook until liquid is reduced to 1/3 cup. Drizzle over apples.
Yield 6 servings Number Of Ingredients 7 Steps:
Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bite-sized pieces, and pat dry. Set aside in a bowl. Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator as long as 4 hours.) At serving time, pour apple and cream mixture onto endive. Toss well to coat and serve immediately.
Yield 2 servings Number Of Ingredients 6 Steps:
Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.
Time 15m Yield 2 servings. Number Of Ingredients 7 Steps:
In a small bowl, whisk the cream, vinegar, salt and pepper. Stir in the apple and cheese. Cover and refrigerate for at least 1 hour., Divide endive between two plates; top with apple mixture.
Time 25m Yield 16 serving(s) Number Of Ingredients 17 Steps:
If using proscuitto, lay very thin slices on baking sheet in a single layer and bake at 350 degrees for 10 minutes, watching so it doesn’t burn. To toast walnuts, place on baking sheet in a single layer and bake at 350 degrees for 5-10 minutes, watching so they don’t burn. Toss lettuces, apples, walnuts, cranberries, gorgonzola cheese and proscuitto. To prepare dressing, combine anchovy paste, vinegar, water, oregano, salt, pepper, garlic, sugar, cornstarch, and 1/4 cup parmesan cheese into blender (or use an emulsion blender). Mix in blender; slowly adding 1 cup oil. Refrigerate until ready to use. Combine salad and dressing, serve.
Time 45m Yield 4 Number Of Ingredients 5 Steps:
Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape. Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside. Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce. Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.
More about “gorgonzola baked apples with balsamic syrup recipes”
Time 11m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Whisk together the egg white, apple juice concentrate, cider vinegar, balsamic vinegar, Dijon mustard, and olive oil to make the dressing. Whisk well for about 1 minute. Season with salt and pepper; set aside. Toss the salad ingredients together. Drizzle dressing over the top of salad. Serve immediately.
