Mini Brie and Apple Quiches

Celebrate the flavors of fall with our best fall recipes for entertaining.

Mini Brie & Apple Quiches

INGREDIENTS

• 30 mini phyllo shells (two 1.9-ounce packages; see Note)
• 1/2 medium apple, peeled and finely diced
• 5 large eggs
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Pinch of freshly ground pepper
• Pinch of ground nutmeg
• 4 ounces Brie (1/2 small wheel), cut into 30 squares

PREPARATION

1. Preheat oven to 350°F.
2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
3. Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
4. Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

TIPS & NOTES

• Note: Mini phyllo shells, or fillo, are available in the freezer section near other frozen appetizers. They do not need to be defrosted before filling and baking.

NUTRITION

Per quiche: 39 calories; 2 g fat ( 1 g sat , 1 g mono ); 39 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 2 g protein; 0 g fiber; 65 mg sodium; 20 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 fat

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Mom’s Apple Squares

INGREDIENTS

• 1 1/4 cups whole-wheat pastry flour
• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar, plus 3/4 cup, divided
• 3/4 teaspoon salt
• 1/4 teaspoon baking powder
• 4 tablespoons cold unsalted butter
• 5 tablespoons canola oil
• 1/3 cup ice water
• 1 large egg, separated
• 4 cups thinly sliced firm tart apples, such as Granny Smith, Empire or Cortland, peeled if desired
• 1 teaspoon ground cinnamon

PREPARATION

1. Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar, salt and baking powder in a large bowl. Cut butter into small pieces and quickly rub them into the dry ingredients with your fingers until smaller but still visible. Add oil and toss with a fork to combine. Whisk water and egg yolk in a small bowl. Add to the flour mixture and stir until it begins to come together. Knead the dough with your hands in the bowl a few times until it forms a ball. Divide the dough in half and shape into 5-inch disks. Wrap each in plastic and refrigerate for at least 1 hour.
2. Preheat oven to 400°F. Coat a 9-by-13-inch baking pan with cooking spray and line the bottom and sides with parchment paper.
3. Combine apples, the remaining 3/4 cup sugar and cinnamon in a large bowl.
4. Roll one portion of dough between sheets of parchment or wax paper into a 9-by-13-inch rectangle. Peel off the top sheet and invert the dough into the prepared pan. Peel off the remaining paper. Trim the dough so it covers just the bottom of the pan. Spread the apple filling evenly over the dough. Using the parchment or wax paper, roll out the remaining dough, invert it over the filling and trim the edges so it just covers the filling. Whisk the egg white in a bowl until frothy and evenly brush over the top crust. Lightly sprinkle the crust with additional sugar, if desired.
5. Bake until golden brown and bubbling, 40 to 45 minutes. Let cool for at least 1 hour before cutting into 12 squares.

TIPS & NOTES

• Make Ahead Tip: Prepare the crust (Step 1), wrap tightly and refrigerate for up to 2 days or freeze for up to 6 months. | Equipment: Parchment paper

NUTRITION

Per serving: 253 calories; 10 g fat ( 3 g sat , 4 g mono ); 28 mg cholesterol; 37 g carbohydrates; 3 g protein;2 g fiber; 163 mg sodium; 49 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat

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Spiced Apple-Pear Sauce

The natural sweetness of fresh apples and pears makes this homemade sauce a standout over the store-bought version. Lemon juice adds brightness and keeps the fruit from browning, and cinnamon and nutmeg lend warm spice notes.

Ingredients
3 McIntosh apples, peeled, cored and chopped into 1/2-inch pieces
3 ripe Bartlett pears, peeled, cored and chopped into 1/2-inch pieces
1 tablespoon fresh lemon juice
6 cinnamon sticks
1/4 teaspoon ground nutmeg
1 to 2 tablespoons sugar
Directions
Combine the apples, pears, lemon juice, cinnamon sticks, nutmeg, 1 tablespoon sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low and cook until the apples and pears are very soft but still a bit chunky, 15 to 20 minutes. Taste the mixture and add the remaining tablespoon of sugar if desired.

Remove the sauce from the heat and stir a few times until the sauce is well combined with small chunks. Cool to room temperature. Remove the cinnamon sticks and serve. (For a smoother sauce, remove from heat, remove the cinnamon sticks and then whisk the mixture until smooth before cooling.)

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/spiced-apple-pear-sauce-recipe/index.html

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Spiced Apple Pie Smoothie (vegan, gluten-free)

Prep Time: 3 minutes

Total Time: 3 minutes

Yield: about 16 ounces, 2 generous smoothies

Smooth, creamy, refreshing and tastes like a slice of spiced apple pie in a cup.

Ingredients:

1 1/2 cups apple cider or apple juice

1 cup yogurt (vanilla, plain, or apple cinnamon; use regular, vegan, soy, coconut milk, or your favorite yogurt)

1/4 cup milk or non-dairy nut milk, optional (omit for a thicker smoothie)

1 medium ripe banana (previously frozen is ideal but not required)

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

pinch nutmeg and/or cardamom, optional

sugar or sweetener (agave, stevia, maple syrup, etc.) optional and to taste

2 cups ice, optional and as necessary

Directions:

Combine all ingredients, except ice, in a large blender or Vita-Mix and blend until smooth and creamy, taking care any sweetener used has dissolved and is well incorporated. If desired, pour over ice or blend ice into the smoothie noting that this will water it down a bit; if time permits refrigerating or freezing smoothie to chill is recommending.

Tips: Pour excess portion(s) into glasses and freeze ahead for later (30 seconds in the microwave is what I do to thaw in a hurry); pour excess into bowls and freeze for apple pie frozen yogurt; or pour into Popsicle molds, paper cups, or ice cube trays and freeze for homemade frozen treats.

Optional: Add 1 to 2 ounces of Rum, Vodka, Marshmallow Vodka, Apple Vodka, Apple Schnapps, Gran Marnier or similar, per smoothie portion, or to taste. Or add 1 to 2 scoops of vanilla or plain protein powder. Use caramel sauce in the mixture or drizzled over the top before drinking.

Source: http://www.averiecooks.com/2012/02/spiced-apple-pie-smoothie.html

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