We have the most incredible recipes to share with you! The Perfect Apple Bacon Pie, Johnny Apple-Cheese aka Johnny Pastrami Grilled Cheese and Hot Apple Toddy all from Chef Eric Greenspan!
I am a huge fan of Chef Eric Greenspan (executive chef and owner of The Foundry on Melrose)! And so excited to hear that he has partnered with Harry & David for a Seasonal Chef Program, he has come up with recipes that will work with their seasonal fruit of the month club!! Honeycrisp Apples definitely will please any crowd!
Eric created three recipes for the fall/winter season including the Apple Bacon Pie, that will make your holiday guests gasp with delight!! The Hot Apple Toddy – using Harry & David¹s Honeycrisp Apples – it will definitely warm you up on those cold winter nights and amazing for entertaining guests during the holidays!
If you didn’t know… Eric is opening of a new restaurant, Greenspan¹s Grilled Cheese (his ³Johnny Apple-Cheese aka Johnny Pastrami² Grilled Cheese recipe is also featured below) which I am dying to go try!!! And currently we have been watching him weekly on The Next Iron Chef! Rooting for a win!!!
Harry & David¹s Seasonal Chef Program was created around the brand¹s signature Fruit of the Month club inviting the chefs to use the premium produce items that are so frequently sent as gifts and showcase creative recipes that align with the specific fruit of the month. As we head into November, Harry & David¹s Honeycrisp Apples take center stage.
Apple Bacon Pie: Serves: 8
3 C. AP flour
4 TB. sugar
1/2 C. ice water
pinch of salt
10 oz. butter
5 TB. warm rendered bacon fat
1/2 C. finely grated cheddar cheese
1 Lbs. cubed applewood smoked bacon
1/2 C. of honey
1 C. apple juice
1/4 C. apple cider vinegar
8 Harry & David Honey Crisp Apples, cut in 1/8
2 oz. butter
1 C. finely grated cheddar cheese
1/4 C. finely grated parmesan cheese
Dough Combine flour, sugar, water and salt and mix slowly in a stand mixer. While mixing, slowly add butter, bacon fat and cheese until one cohesive mixture is formed. Let cool. Using a rolling pin, roll piecrust about 1/4 inch thick and place in a greased 11² pie tin. Fill with butcher paper and beans and par-bake in a preheated 350-degree oven until cooked. Approximately 20 minutes.
Filling Briefly sauté cubed bacon in a hot skillet. Add honey, apple juice and vinegar. Bring to a simmer. Cook bacon until tender. Approximately 90 minutes. When tender, remove bacon from liquid and reduce until syrup consistency. Add Harry & David Honey Crisp Apples and butter and cook until golden and tender. Return bacon. Mix and let cool. Place in pre-baked pie shell.
Lid Mix cheddar and parmesan cheese and sprinkle a light layer on a silicon baking mat. Bake in the oven until melted and partially caramelized. Remove from oven. While cooling, cut a 14² diameter circle from the baked cheese. Once slightly cooled, remove from baking mat and gently drape over the top of the filling. Crimp sides to close.
To Serve: Place pie back in oven for 5 minutes to warm through. Slice and serve.
2 TB. honey
6 Harry & David Honey Crisp Apples, peeled, cored and diced
1/4 C. apple cider vinegar
1/2 C. fresh apple juice
1/2 C. of strong Dijon mustard
8 slices sourdough bread
1 Lbs. aged white cheddar cheese, sliced in 1 oz. slices
1/2 Lbs. thinly sliced pastrami (from a good Jewish deli)
2 Harry & David Honey Crisp Apples, thinly sliced
1/2 Lbs. butter
The Chutney: In a medium saucepan, heat the honey until it begins to bubble and add the Harry & David Honey Crisp Apples. Cook until browned and caramelized. Deglaze with the vinegar and reduce until almost dry. Add the juice and mustard and cook until almost no liquid is left. Blend in a blender until smooth.
The Sandwich: Spread a tbsp. of the chutney on a slice of bread. Place 2 slices of cheese atop, then 1/4 of the pastrami. Top with 1/4 of the Harry & David Honey Crisp Apples slices, then 2 more slices of cheese. Place another slice of bread on top to complete the sandwich. Repeat 3 more times.
In a large cast iron skillet, melt 1/2 the butter and heat until slightly browned. Add the sandwiches and cook until golden brown and crispy. Turn the sandwiches over, add the rest of the butter and continue to cook until both sides are golden brown, crispy, and the cheese is melted within.
To Serve: Plate and enjoy!
Hot Apple Toddy: Serves: 4
Juice of 18 Harry & David Honey Crisp Apples (about 8 oz)
1 C. Laird¹s Applejack, or a comparable apple brandy
1 cinnamon stick
1/2 C. of honey
1/2 C. fine loose-leaf green tea
For Hot Apple Toddy: Add the Harry & David Honey Crisp Apple juice, cinnamon, clove, and tea to a small saucepot and heat until simmering. Remove from heat and allow to steep for 10 minutes. Strain and return to heat until just boiling.
To Serve: In separate coffee mugs, add 2 oz. Applejack, 1/8 cup of honey, a squeeze of 1Ž4 lemon. Slowly pour in 1 1/2 oz. hot apple tea, mix and serve.