Vanilla-Infused Sautéed Apples with Cream

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This is Danielle’s recipe for Saturday’s festival at USBG. We’ll be there from 11 am-3 pm making dishes that feature vanilla, which grows on one of the Botanic Garden’s orchids. You can go visit the orchid too. The recipe below will also be featured. This Saturday Sept. 26, 100 Maryland Ave SW DC.  Should be a fun event. Be there or be square (or both, for some of us). 

2 seasonal apples of your choice, peeled, cored and sliced
2 T unsalted butter
¼ C natural cane sugar
1/8 t cinnamon
½ vanilla bean
¼ C apple cider or brandy or rum
½ C heavy cream

In a large sauté pan, melt the butter and sprinkle with sugar and cinnamon. Slit the vanilla bean down the middle vertically and gently scrape out the tiny seeds inside the bean. Add the seeds and the bean to the butter and sugar. Allow the sugar to melt slightly, then add the apple slices. Arrange the slices cut side down and don’t overcrowd. Once lightly browned on one side, flip them to brown the other side. Move the browned slices to the side of the pan to make room for additional slices, if necessary. Continue sautéing the slices until all the apples are caramelized. Increase the heat and add the apple cider or brandy. Shake the pan to allow the liquid to absorb into the apples and reduce by about half. Add the heavy cream, stir gently and serve hot, warm or at room temperature. Makes a great topping for icecream! Serves 2-4.


Caramelized Apples with Rosemary Glaze

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1½ cups apple cider
3 sprigs fresh rosemary
¼ cup granulated sugar
¼ teaspoon ground cinnamon
¼ teaspoon coarse salt
3 Granny Smith apples, peeled, cored, and cut into 12 wedges each
olive oil or grapeseed oil
1 cup plain nonfat yogurt, preferably Greek (optional)

Bring cider and rosemary to a boil. Remove from heat, and let stand for 5 minutes. Discard rosemary. Combine sugar, cinnamon, and salt in a large bowl. Add apples, and toss. Heat a large non-stick pan on medium-high and add 1T oil. When oil is hot add about half the apples – do not crowd them. Cook vigorously for about 5 minutes until you see apples begin to brown and caramelize; remove and reserve. Add 1 T oil. Add second half of apples and cook vigorously until caramelized, like the first batch. Remove apples and combine the two batches. Pour rosemary cider into the hot pan; continue cooking until the cider is reduced and thickened. Remove from heat; add apples back to the pan and toss to incorporate. Let the apples marinade for up to an hour. Serve at room temperature with yogurt, if desired.