Go Back

Baked Apples with Fennel

Wednesday, October 14, 2015



This is a quick and easy side dish using some of the best fall harvest ingredients!

4 cored apples
1 large onion
1 fennel bulb, quartered
4 tbsp butter, softened
1 tbsp fennel seeds
2 tsp sugar
Salt and pepper to taste

Mix softened butter with fennel seeds, sugar, salt and pepper to taste.  Use some of this mixture to grease a baking dish.  Rub cored apples inside and out with remaining butter mixture.  Place 4 thick onion rounds in the dish and top with buttered apples.  Add the fennel bulb to dish.

Bake at 425 degrees about 1 hour or until apples are soft.

Go Back

Go Back


vanilla wafers chilies Jerusalem artichoke peas tenderloin almond milk cockaigne green beans Poblano Chili fennel bulb bosc hickory sour cream wheat flour Greens goat Cheese egg fondue turnip maple syrup fraiche shitake Salad watercress tomato corn pie gazpacho cream cheese polenta Dressing absinthe plum tomatoes yellow onion Farmers' Market shrunken heads swiss walnut oil chimmichurri dill lemon grass lettuce verde sweet vegetable chiles casserole panzanella curry Rice wine vinegar celebration pears conserve biscuits tuscan jack cheese pine nuts rhubarb maple pepper anchovy yogurt chipotle Swiss Chard Potato cake spiced winter squash Tomatillos walnuts Kale mushrooms gratin strawberry green pepper eggs chorizo anise knots sesame dilly Tomatoes bayeldi celery root Vegan coeur hazelnuts Bread onion Butternut thai chimichurri cilantro scallions pecan muffins habanero syrup roasted collins baguette Cranberry Beans creme gouda feta flank steak coeur a la creme butter beef barley bean baby bok choy Side radishes fennel pineapple carrot tops bulgar wheat beer potatoes ramps steak berry radish Beans daisy sunchokes buttermilk jam bbq reggiano sweet potato sandwiches pumpkin pork chop scapes strata tostadas parmigiano beets chili peppers nectarine heavy whipping cream paste pork kirsch celery hearts bread pudding chili pancake frittata mushroom shelling tomato juice Squash cauliflower peppers kohlrabi honey tart prosciutto tortillas cheese egg noodles vinaigrette crisp sour gorgonzola poblano garlic pudding Spinach zucchini turnips basil mint bulgar okra chicken dinner salad beet blueberry vegetarian pickled brown sugar meatballs oats chicken wasabi crepes blue cheese buckwheat mustard greens white beans Recipes gruyere wrap onions carrots shiitake leeks cointreau apples cream shallots peach pesto bell pepper Shitake Mushrooms beet greens bacon parmesan carrot top rouille pasta spring sauce bruschetta flank fritter spelt cantaloupe cornmeal Eggplant cranberry cucumber tomatoe fritters bloody mary Cider currants tomato stuffing kluski Spread Soup Salsa compote melon latkes slaw plums sausage autumn Apple bok choy kalamata artichoke Drinks pecans couscous plum chocolate jack imam arugula Red Onion Leek chives asparagus Corn olives celeriac coconut milk pie carrot fronds strawberries sherry remoulade sandwich coriander dijon almonds snow peas capers fennel seeds caesar gin Chevre