Ah, the foods of Fall, so soul-comforting, so perfect for the cold winter already creeping in and nipping at our heels far too quickly. No, we didn’t go apple picking this year, we’ll try for it next year, but we still haven’t had our fill of that delicious, keep the doctor away, good for you juicy fruit. At Chef Toni’s cooking classes for kids and adults, we have bushels of all sorts of varieties spilling out of containers everywhere, our recipe centerpieces and nutritional star all in one. In our cooking lessons for kids and adults, we’ve sampled as many as we could get our hands on, crunched our way through Cinnamon Apple Chips, grated or chopped them for Autumn Apple Salads, peeled endless amounts of them for cute Apple Pies and Pops and slow cooked them in a deeply comforting Sweet Potato and Apple soup and next week, we’re planning on making a Creamy Chicken-Apple Chili and an Apple Galette with Cider Drizzle that will make junior chefs swoon. Here are the recipes to try cooking with your kids at home:
Creamy Chicken-Apple Chili
1/4 cup extra-virgin olive oil
2 pounds chicken tenders, cut into 1/2 inch-thick slices
4 teaspoons chili powder
2 teaspoons ground cumin
Salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 tablespoons butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
Two 15-ounce cans pinto or white bean, rinsed
2 cups shredded monteray jack cheese (about 8 ounces)
Toasted tortillas, for serving
chopped scallions, for serving
In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes, transfer to a bowl.
In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
In the same pot, melt the butter over medium-high heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallion.
Apple Galette with Cider Drizzle
3 cups apple cider
3/4 cup heavy cream
4 tablespoons butter
1/4 teaspoon pure vanilla extract
1 sheet frozen puff pastry, thawed
1 1/2 pounds green apples, cored and thinly sliced
1/4 cup sugar, plus more for sprinkling
1/2 teaspoon, ground cinnamon
1 large egg, beaten with 1 teaspoon water
Vanilla ice cream for serving, optional
In a large saucepan, boil the cider until reduced to 1/2 cup, about 15 minutes. Stir in the cream and boil until thickened, about 2 minutes. Pour into a bowl, then whisk in 2 tablespoons butter and the vanilla. Refrigerate for at least one hour.
Meanwhile, unfold the puff pastry on a floured surface. Roll out to a 10-by-12-inch rectangle. Refrigerate on a parchment-paper-lined baking sheet for 20 minutes.
In a large nonstick skillet, melt the remaining 2 tablespoons butter over medium-heat. Add the apples, sprinkle with 1/4 cup sugar and cook, stirring, until golden, about 6 minutes. Remove from the heat and stir in the cinnamon. Spread on a baking sheet; refrigerate for 15 minutes.
Position a rack in the upper third of the oven and preheat to 375 degrees. Spread the apples over the crust, leaving a 1-inch border. Using the parchment, lift the pastry edges and fold in to form a crust, pinching gently to adhere. Brush the crust with the egg wash; sprinkle with sugar.
Bake until golden, about 35 minutes. Transfer to a rack; let cool for 15 minutes. Cut into slices, top with ice cream and drizzle with the cider mixture. Yum!
Cook, Eat & Play with Love,