ROASTED APPLES AND FENNEL
A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.
FALL FRUIT GALETTE
Our favorite apples for baking are Pink Lady, Honeycrisp, and Granny Smith; they hold their shape well and don't turn mushy when cooked. This would also be excellent made with Comice or Bartlett pears.
Provided by Carla Lalli Music
Categories Bon Appétit Dessert Fall Tart Pastry Apple Pear
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toast fennel seeds (if using) in a small dry skillet over medium-high heat until golden brown and fragrant, about 3 minutes. Let cool, then finely grind in spice mill or with mortar and pestle. Transfer to a medium bowl and add salt and 1/3 cup sugar. Toss with your hands to combine, then add apples and toss to coat. Add vinegar and vanilla; toss gently.
- Arrange apple mixture in the center of chilled dough (still on parchment on baking sheet) and spread out evenly, overlapping slices if desired and leaving a 3" border. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn't tear (if it does, patch with dough scraps and pinch to seal). Pour cream into a small bowl and brush all over dough. Sprinkle sugar evenly over dough.
- Place galette in oven and immediately reduce heat to 375°F. Bake, rotating halfway through, until crust is deep golden brown everywhere, apples are softened, and juices are bubbling, 45-50 minutes. Let galette cool 2 hours.
- Serve galette with whipped cream or ice cream if desired.
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
ONION AND FENNEL BISQUE
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Wash leeks well in a bowl of cold water, then lift out and drain well.
- Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.
TOMATO FENNEL BISQUE
A very flavorful soup good as a first course for a special dinner. Guests will rave about it. Bonus, very low fat. If you chose to use vegetable broth this can be vegetarian.
Provided by annconnolly
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.
- Bring to a boil and reduce heat.
- Simmer, covered 10-15 minutes until vegetables are tender.
- Put 1/2 the mixture in a processor and blend until smooth.
- Strain to remove tomato seeds and skins.
- Return to saucepan repeat with remaining mixture.
- Heat through.
- Garnish with parsley or chives.
Nutrition Facts : Calories 57.9, Fat 0.4, SaturatedFat 0.1, Sodium 40.5, Carbohydrate 13.3, Fiber 4, Sugar 4.6, Protein 2.2
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FENNEL APPLE BISQUE RECIPE – SUNSET MAGAZINE
From sunset.com
5/5 (1)Total Time 45 minsServings 4Calories 207 per serving
- Trim root end and stalks from fennel bulb; reserve some feathery fronds for garnish. Chop bulb to make about 4 cups.
- In a large saucepan over medium-high heat, melt butter, add onion, and cook until limp, about 5 minutes. Add broth, fennel, and apple. Cover and bring to a boil; reduce heat and simmer until fennel is soft when pierced, 15 to 20 minutes. Stir in watercress and cook until wilted.
- Purée soup in a blender in batches, holding lid down with a towel. Pour back into pan, thin with more broth if you like, and reheat. Season with salt and freshly ground black pepper.
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4.8/5 (6)Total Time 1 hr 35 minsCategory DessertCalories 318 per serving
- To make the crust, add the flour, sugar and salt to the bowl of a food processor and pulse once to combine. Add the butter, then process until the mixture comes together and forms large clumps, about 30 seconds to one minute. Distribute the dough around the pan and press it evenly around the base and up the sides. Use the bottom of a glass to help even it out if needed. Bake for 15 minutes, until lightly golden. Remove from the oven and allow to cool before filling.
- To make the filling, don’t bother cleaning out the food processor and add the almonds, sugar, flour and salt, then pulverize until they form a fine powder. Add the butter and process until evenly distributed, then add the egg and vanilla, and blend until smooth.
- Pour the filling into the cooled crust (it’s okay if it’s still a little warm, just not blazing hot) and spread it out into an even layer. Arrange the apple slices in a pretty pattern if you desire, or just throw the sliced or diced apples on top in a big (even) heap – it doesn’t really matter.
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