Baked Apples with Oatmeal and Yogurt

[Loupy]

Baked Apples with Oatmeal and Yogurt
www.cookingchanneltv.com/
Recipe courtesy Bobby Flay


TOTAL TIME:1 hr
Prep: 20 min
Cook: 40 min

YIELD: 6 servings

Ingredients
6 apples (Gala or Fuji), bottoms sliced so apples stand
1 fresh lemon, halved
4 tablespoons unsalted butter
6 tablespoons light brown muscovado sugar
1/8 teaspoon ground cinnamon
Pinch ground black pepper
1 cup apple cider
1 cup whole milk, heated
2 teaspoons finely grated orange zest
1 1/2 cups cooked quick-cooking steel-cut oatmeal, prepared according to package directions, warm, such as McCanns Quick and Easy Steel-Cut Irish Oatmeal


Directions
Preheat the oven to 375 degrees F.
Cut off the top third of each apple.
With a small knife, and working from the top of each apple, carefully carve out a large "bowl," including the core, about 2 inches in diameter.
Rub the cut part with lemon and put the apples into a 9-inch square baking dish.
Dice the carved-out parts of the apples, without the seeds, and set aside.

Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the muscovado sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer.

Transfer the apples to a platter.
Carefully strain the cooking liquid into a small saucepan and bring it to a boil.
Cook until it is reduced and thickened, about 5 minutes.

While the apples are baking, stir the hot milk, remaining muscovado sugar, reserved chopped apples and orange zest into the warm oatmeal and cook for a few minutes.
Divide the oatmeal among the baked apples.
Top each apple with a dollop of yogurt and drizzle the reduced cider over the top.



© 2013 Cooking Channel, LLC. All Rights Reserved.

[Loupy]

MAPLE-MUSTARD GLAZED CANADIAN BACON
(Goes with the Baked Apples)
www.cookingchanneltv.com/
Recipe courtesy Bobby Flay



Ingredients
1/4 cup grade B pure maple syrup
1 heaping tablespoon Dijon mustard
2 tablespoons canola oil
6 slices thick-cut Canadian bacon

Directions
Whisk the maple syrup and mustard in a small bowl.
Set aside.
Heat the canola oil in a large cast-iron pan over high heat.
Add the Canadian bacon and cook until browned on the bottom, about 3 minutes.
Flip and brush generously with the maple syrup mixture.
Cook for another 2 minutes, and then transfer to a platter.


**Loupy's note: I would switch out the canola oil for coconut oil. From what I've read...canola oil is not as good as they once thought. We threw out all the canola oil and now only use Olive or coconut oil.


© 2013 Cooking Channel, LLC. All Rights Reserved.