Kahlua Apple Salad Recipes

KALE AND APPLE SALAD

Steps:

• Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
• While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.

KAHLUA APPLE PIE

Steps:

• Line 9" pie pan with half the pastry.
• Preheat oven to 425 degrees.
• Peel, core and cut apples into small wedges (about 6 cups).
• In 3 quart saucepan, heat apple juice and sugar.
• Add apples and cook gently, covered, until almost tender.
• Remove with slotted spoon.
• Add Kahlua to cooking liquid.
• If the liquid measures less than 1 1/4 cups, add more apple juice.
• Over medium heat, add butter to cooking liquid.
• Blend cornstarch with lemon juice.
• Stir into cooking liquid until sauce thickens.
• Remove from heat.
• Add apples.
• Turn into pasty shell.
• Cover with top crust, seal and flute edges.
• Prick top crust or cut small decorative pattern.
• Brush top lightly with melted butter and sprinkle with sugar.
• Bake on lower rack, below oven center 25 to 30 minutes until golden brown.
• Serve warm.

KALE-AND-APPLE SALAD

Steps:

• In a small bowl, whisk together vinegar, Dijon, honey, and garlic. Whisk in oil in a slow steady stream until emulsified; season with salt and pepper.
• In a large bowl, toss kale, apple, celery, and celery leaves with dressing; top with Parmigiano-Reggiano before serving.

KAHLUA APPLE SALAD

Steps:

• Dry pineapple with paper towels. Combine all salad ingredients.
• Beat cream and Kahlua in chilled mixing bowl, until STIFF peaks form.
• Fold whipped cream into salad.