The District at Tustin Legacy

Apple Spice Pork Chops              

4 thick cut pork chops
2 Tbsp vegetable oil
a sprinkle salt and pepper
1 med onion
2 med apples
2 Tbsp butter
1 Tbsp brown sugar
¼ tsp cinnamon
⅛ tsp nutmeg
1 tsp chicken or vegetable bouillon
1 cup water

Heat the vegetable oil in a heavy skillet over medium-high heat. While the skillet is heating, open the pork chops and season one side with salt and freshly ground black pepper. Once the oil is hot place the chops in the pan, seasoned side down. Season the other side and let the chops cook undisturbed for 5-7 minutes or until the bottoms form a nice brown crust. If your chops are sticking to the pan, that means they have not formed a crust yet. They will “let go” once the crust forms. Flip the chops and cook the second side in the same manner. It should take 5-7 minutes for each side.

While the chops are searing, thinly slice the onion. Wash, core and slice the apples into thin wedges. Once the chops have seared on both sides, remove them from the pan and add the apples, onion and butter. Stir and cook for about five minutes or until the apples and onions begin to soften.

Add the bouillon, water, brown sugar, cinnamon and nutmeg to the skillet with the apples and onions. Stir until everything is mixed together then return the chops to the pan. Nestle the chops down in the mixture, making sure some onions and apples are on top of the chops.
Simmer the chops in the apple/onion mixture for about 10-15 minutes or until the liquid has reduced by half. Stir occasionally, moving the apples and onions around so they all have a chance to simmer and soften. Serve each chop with apples, onions and sauce spooned over top.

Apple Cranberry Walnut Salad                  

6 cups spring green mix salad
1 red apple
1 green apple
1 cup walnuts, roughly chopped
⅓ cup crumbled feta cheese
⅓ cup dried cranberries

1 cup apple juice
4 tablespoons apple cider vinegar
2 tablespoons honey
½ teaspoon salt
¼ teaspoon black pepper
¼ cup oil

Core and slice apples into thin wedges. Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Whisk together all dressing ingredients. Toss with salad immediately before serving.

Apple Roses                 

1 Large or 2 Smaller Apples
1 Sheet of puff pastry
½ Lemon – Juice
Apple Butter (can use the recipe above)
Cinnamon and Ground Gloves to Taste

Slice your apple in half and then carefully cut the core out. You want to keep the half of the apple intact.

Then, slice your half apple pieces into thin strips of apple. Place those apple slices in a microwavable bowl of water with juice of half a lemon. This will help prevent the apples from browning. Microwave the apples for 4 minutes to soften. Then, drain the water out of the bowl. Roll out your thawed puff pastry sheet slightly on a floured surface. Cut into 6 even strips. Spread a thin layer of apple butter onto each strip.

Start on one end and place the apple strips onto the puff pastry sheet. The apple slices will stack on top of each other as you work your way down. You want a little of the apple popping off the pastry strip. Leave a little empty pastry at the end of the strip. WARNING – the apple might be a bit warm. Sprinkle with a little cinnamon and ground cloves to taste. Fold over the bottom half of the pastry on top of the apple slices.

Start at one side and start rolling. When you get to the end, take the little bit of extra puff pastry and rub/press it into other pastry to create a slight seal. Place them into a muffin pan cup sprayed with a little bit of non-stick spray. Bake at 375ºF for 30 minutes. Remove from pan and let cool on rack.

Apple Cinnamon Yogurt Pancakes              

1 egg
1/2 cup plain Greek yogurt
1/2 cup + 2 tablespoons half-and-half
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 large apple Fuji

Add egg, Greek yogurt and half-and-half together into a large bowl. Mix until you reach even consistency. In the same bowl add flour, baking powder, salt, sugar, cinnamon, vanilla. Whisk until well combined and creamy.

Peel and core an apple. Using grater or food processor, grate peeled and cored apple into thin shreds. Add shredded apples to the batter and mix together. Heat a skillet suitable for pancakes over medium heat. Spray it with oil. Using 1/4 cup measuring cup, drop 1/4 cupfuls of pancake batter into the pan and cook until pancakes turn golden brown underneath and the upper side puffs up and dries around edges. Flip the pancakes to the other side and cook them for an additional two or three minutes on the other side. Serve, dust with powdered sugar and serve with maple syrup.

Apple Pie Oatmeal Cookies                         

1 c instant oats
¾ c whole wheat flour
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
⅛ tsp salt
2 tbsp unsalted butter, melted
1 large egg, room temperature
1 tsp vanilla extract
½ c sugar
1 c finely diced medium red apple

Whisk together the oats, flour, baking powder, cinnamon, sugar and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill for 30 minutes.
Preheat the oven to 325ºF, and line a baking sheet with parchment paper or a silicone baking mat.

Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325ºF for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Apple Fritters                    

1 cup flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
½ to 1 teaspoon cinnamon (varies on taste)
1 egg, beaten
½ cup plus 1 tablespoon milk
1 ½ cups (about 3) apples, peeled and diced
oil for frying

2 cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons milk (or more to desired consistency)
Mix all ingredients together until desired consistency is acquired, adding more powdered sugar or milk if need be.

Heat oil in a deep frying pan. Mix all dry ingredients together in a bowl with a wire whisk. Add egg and milk to the dry ingredients and mix well. Add apples to the batter and blend well. Drop by spoonfuls into hot oil and fry until dark golden brown, about two minutes per side. Once done frying, let cool on paper towels. Dunk in glaze, covering fritters liberally. Place fritters on a wire wrack with parchment paper underneath it, for easy cleanup. Let glaze harden and enjoy!Type your paragraph here.

Apple Crumble Bars                 

1 1/3 cups all-purpose flour
2 tbsp. sugar
1 tsp. salt
1 stick unsalted butter, at room temperature

4 medium-sized apples, peeled, cored and coarsely diced
5 tbsp. sugar
¼ tsp. cinnamon
2 tsp. cornstarch
2 tbsp. lemon juice
¼ cup fruit jam, like peach or apricot

½ cup all-purpose flour
3 tbsp. sugar
4 tbsp. unsalted butter, softened

To prepare the filling, in a large skillet combine the apples, sugar, and cinnamon. Cook over medium heat, stirring occasionally, for 5-7 minutes, until apples are tender but still firm. In a small cup, whisk together cornstarch and lemon juice. Add to the apple mixture and continue cooking, stirring constantly for 3 minutes or until thickened. Remove from heat and set aside to cool. Preheat oven to 350ºF. Line an 8×8” baking dish with foil, leaving overhang on both sides for easy removal later. Grease foil. To make the base, in a medium bowl combine flour, sugar and salt. Mix well. Cut the butter into the flour mixture using a pastry blender, two forks or your hands, until it resembles breadcrumbs. Press the mixture into the bottom of the prepared pan. Bake for 10-12 minutes, until lightly browned around the edges. Remove from the oven. Spread the fruit jam evenly on the base while it is still hot. Top with the cooked apple mixture. In a medium bowl combine all ingredients for the topping. Mix well until combined and crumbly. Sprinkle over the apple layer. Bake for 25-30 minutes or until golden brown. Remove from the oven and allow to cool. Using the foil, lift out of pan. Cut into squares and serve, refrigerate before cutting for easier slicing.

The Best Apple Pie Ever             

2 batches of pie crust
7-8 small granny smith apples, peeled, sliced, and cored
1 stick butter
3 tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 heaping tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla

Place the peeled, cored, and sliced apples in a large bowl. Set aside. Preheat oven to 425ºF. In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute. Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well. Pour apples into prepared pie crust, mounding slightly. Top with second pie crust, with desired design. Brush the remaining 1/3 cup caramel filling over the crust. Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425ºF for 10-12 minutes. Reduce the heat to 350ºF and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done. The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork. Allow the pie to cool before serving.

Apple Recipes

Brussels Sprouts With Apples And Bacon                

3 slices bacon
2 pounds brussels sprouts
1 large apple
2 teaspoons red wine vinegar

Preheat oven to 425ºF degrees. Cut bacon into ½” pieces and arrange in a single layer on a large, rimmed baking sheet. Bake until browned, about 10 minutes. Trim and halve brussels sprouts and add in a single layer on top of bacon. Sprinkle with salt and pepper. Roast until they begin to brown, 15-20 minutes. Meanwhile, core and cut apple into ¼” pieces. Remove brussels sprouts from oven and toss in apple. Return to oven; roast until brussels sprouts are browned and tender and apple has softened, 10-15 minutes. Toss brussels sprouts mixture with vinegar and serve.