This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
River Lane Inn's Baked Apples in Blue Cheese with Walnuts and Leeks
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- #38533
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 leek, rinsed well and finely diced
1/2 tablespoon butter
4 tablespoons chopped walnuts
salt and pepper
4 tart apples, cored
4 ounces blue cheese, crumbled
4 tablespoons ruby port
directions
Saute leek in butter. Add walnuts and continue to saute until golden brown. Lightly salt and pepper to taste.
Place cored apples in buttered baking dish. In center of each apple, add 1 tablespoon leek-walnut mixture. Add a small amount of blue cheese. Continue layering leek-walnut mixture and blue cheese in each apple until all is used. Bake apples uncovered at 350 degrees F for 30 minutes.
Remove from oven, pour 1 tablespoon port over each apple, and continue baking until tender, about 5-10 minutes.
Recipe Source: Karla Fisher, executive chef of the River Lane Inn in Brown Deer, WI
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nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
August 24, 2009
The recipe has potential, but with modifications. First, the end appearance is dull and somewhat unappealing. The pale tart apples became even more pale when cooked. When coring the apples, remove more than just the core. About a 1" space will hold more of the blue cheese filling and will add far more flavor. We recommend basting with the port, not simply dumping it over each apple. The port adds a lot of flavor but washes off the apple too quickly when added as directed. The filling was divine. So tasty we could have eaten it plain! The texture was good, but we just felt this wonderful sounding recipe could be executed a little better to have more flavor and appeal.