Apple And Red Onion Caraway Tart Recipes

CABBAGE WITH APPLES, ONIONS AND CARAWAY

Steps:

• Bring a large pot of well-salted water to a boil. Add the cabbage and cook for about 30 seconds, until barely wilted. Drain in a colander under cold running water until cool, and pat dry.
• In a wide, heavy-bottomed pot, melt butter over medium heat. Add onions, season well with salt and pepper, and cook until softened, about 5 minutes.
• Turn up the heat and add apples. Continue to cook, stirring constantly, allowing onions and apples to brown a bit, until apples are cooked through, 5 to 8 minutes. Stir in celery and caraway, then transfer to a large mixing bowl.
• Add cabbage and toss gently. Adjust seasoning and transfer to an oven-proof serving dish. If not serving immediately, keep at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before heating in a 400-degree oven for 10 minutes. To serve, sprinkle with the scallions.

APPLE-ONION TARTS

Steps:

• Heat oil and butter in a large skillet over medium-high heat. Add apples and onions, and cook until golden brown, about 15 minutes. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes. Add vinegar and salt, and cook 5 minutes. Let cool.
• On a lightly floured surface, roll out dough to a generous 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on parchment-lined baking sheets.
• Puree half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tablespoons apple-onion puree over each dough round, leaving a 1-inch border around edges. Sprinkle each with 2 tablespoons cheese. Season with pepper. Top each with a generous tablespoon of remaining apple-onion mixture, and sprinkle with 2 teaspoons cheese. Fold edges of dough in, crimping with your fingers. Refrigerate until chilled, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
• Bake until edges are golden brown, 40 to 45 minutes. Serve tarts warm or at room temperature.

QUICK-BRAISED RED CABBAGE AND APPLE

Steps:

• Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.
• Add vinegar and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

ONE-POT KIELBASA WITH CABBAGE, APPLES, AND CARAWAY

Steps:

• In a 4 or 5 quart Dutch oven cook the sausage in hot oil for 5 to 7 minutes or until lightly browned.
• Add the cabbage, apple cider, red onion, caraway seeds, salt and pepper.
• Bring to boiling; reduce heat, cover and simmer for 15 minutes.
• Add the apples and cook, uncovered, 5 to 10 minutes more or until the cabbage is tender and the cooking juices are slightly reduced.
• Serve with grainy mustard for spreading on susages and cabbage, and cider vinegar for drizzling atop.

CARAMELIZED ONION AND APPLE CHUTNEY

Steps:

• In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out.
• Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside.
• When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning.
• This stuff is delicious and goes well with grilled or roasted pork.

RED CABBAGE AND APPLES

Steps:

• In a large saucepan, combine all the ingredients.
• Mix well.
• Bring mixture to a boil over medium high heat.
• Reduce heat to low, simmer, stirring occasionally, until the potatoe and cabbage are tender and cooked (about 40 minutes).
• Serve hot or cold.

CARAMELIZED ONION TARTS WITH APPLES

Steps:

• Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
• Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

APPLE AND RED ONION CARAWAY TART

Steps:

• Place flour, 1 teaspoon salt, and 1 teaspoon caraway seeds in a food processor. Add butter pieces; process for about 10 seconds, until mixture resembles coarse meal.
• With machine running, add ice water slowly through feed tube. When dough holds together but is not sticky, stop adding water; do not process for more than 30 seconds.
• Divide dough in half; turn out onto plastic wrap. Press dough into flat rectangles. Wrap in plastic, and chill for at least an hour.
• Spray two rectangular tart pans (13 by 4 inches) with vegetable-oil cooking spray; place on a parchment-lined baking sheet. On a floured board, roll pastry to a thickness of 1/8 inch. Transfer a piece of pastry to each pan, pressing it into edges; trim pastry about 3/8 inch higher than edge of pan. Prick bottom of tart. Cover with plastic wrap, and chill for at least 30 minutes or up to 24 hours.
• Preheat oven to 400 degrees with rack in center. Take chilled pastry from refrigerator, and remove plastic wrap. Line with parchment paper, and weight with dried beans. Bake for about 20 minutes; when pastry just colors around edges, remove paper and weights; continue to bake just until pastry is light golden, about 10 more minutes. Cool completely on a wire rack.
• To make filling, peel and core apples. Cut into quarters; then cut each quarter into four slices. Peel onions, and halve lengthwise. Cut each half into 1/4-inch slices. Melt sugar and 2 tablespoons butter in a medium skillet. Add apples; cook over medium-low heat for 8 minutes, stirring occasionally. Add 1/2 teaspoon salt and 1/4 teaspoon pepper; raise heat to medium high, and cook for 2 more minutes, until the apples are golden. Transfer apples and all the pan juices to a bowl. In the same skillet, melt remaining 2 tablespoons butter. Add onions and cook for 8 minutes, stirring occasionally, until onions are just brown. Add remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes more. Return apples to pan; over low heat, toss to combine.
• Sprinkle cheese along bottom of tart shells. Divide warm apple-onion mixture between them. Sprinkle remaining 1/2 teaspoon caraway seeds over tarts, and serve.

RED CABBAGE, APPLE AND CARAWAY SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat.
• Add onion and sauté for about 5 minutes.
• Reduce heat to medium.
• Add apples and sauté until tender, for about 4 minutes.
• Add cabbage and sauté until softened, about 6 minutes.
• Add caraway seeds and stir 1 minute.
• Add broth, wine vinegar and honey.
• Bring to boil.
• Reduce heat to medium-low.
• Cover and simmer for 30 minutes.
• Uncover and simmer for another 30 minutes.
• Season with salt and pepper.
• Add a dollop of sour cream on top of bowls.
• Sprinkle with parsley.