The new September is all about fun, along with the earthy freshness of fall. Here are two recipes for each aspect of your awesome autumn season. Homemade pretzels from LG Chef Peter Thornhill are the perfect nibbles for your September TV festivities—from football to award shows and everything in-between. Apple-filled crêpes are an innovative post-apple-picking recipe—a twist of sorts on the traditional autumn apple pie.
Homemade Pretzels with Maple Garlic Mustard
MAKES 12-16 SERVINGS
2 cups warm water
1.5 tablespoons Sugar
1 tablespoon Salt
1 packet Instant dry yeast
6.5 cups all-purpose flour
1/2 cup (or one stick) butter, melted
2 teaspoons vegetable oil
1 cup water
4 tablespoons baking soda
2 tablespoons salt
Maple Garlic Mustard sauce
2 cloves of garlic, minced fine
1/2 cup Dijon or Bavarian Mustard
2 ½ tablespoons Maple Syrup
- Combine warm water, sugar, salt and yeast in the bowl of your stand mixer with the paddle attachment attached. Allow this to sit for five minutes.
- Add flour and melted butter to the mixture and spin on medium speed until loose dough is formed.
- Change to the bread hook attachment and turn to medium speed for 2-3 minutes, until the dough pulls cleanly away from the sides of the bowl and is mostly dry to the touch. Remove dough from bowl, grease up the bowl with half of the vegetable oil, replace dough and cover with the remaining oil. Cover with a towel and store in a warm place for about an hour, until the dough has almost doubled in size.
- Preheat oven to 400°F. Put dough onto a cutting board or countertop and divide into 12 to 16 equal pieces (you can also divide into larger pieces and make bread loaves, instead).
- Roll each individual piece into a rope about 16” long and 3/4”-1” thick. Lay out the rope in a horseshoe shape, then cross each end over towards the top of the arch to create the pretzel shape. Be sure to press down firmly on each point of contact. Place all finished pretzels on a baking sheet lined with either silicone baking mats or lightly oiled parchment paper.
- Combine baking soda and 1 cup of water in a sauce pan and bring to a boil. Brush the hot mixture over the tops of the pretzels several times.
- Sprinkle the pretzels with salt and bake in the oven for 14 minutes.
- Combine maple syrup, mustard and hot sauce in a bowl and stir.
Combine maple syrup, mustard and hot sauce in a bowl and stir.
MAKES 8 SERVINGS
1 1/2 cups Apple Filling
2/3 cup heavy cream
2 tablespoons sugar
2 cups Cinnamon Sauce
Lemon zest for garnish
MAKES 2 CUPS
1/4 cup applejack or apple-flavored brandy
1/4 cup apple juice
3 tablespoons canola oil, divided use
4 cups sliced Granny Smith apples, peeled and cored
6 tablespoons granulated sugar
3 tablespoons currants
3/4 teaspoons orange zest
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
- Combine the applejack or brandy and the apple juice in a small bowl and set aside.
- Heat a sauté pan over medium-high heat and add 1 tablespoon of the oil.
- Toss the sliced apples with the sugar.
- Add about one third of the sugared apples (they should be in a single layer) and sauté the apples until golden on both sides, about 4 minutes.
- Transfer the apples to a bowl.
- Add one-third of the apple juice mixture to the pan, stirring to release the sugar from the pan, and simmer until slightly reduced and thickened, 30 seconds.
- Pour the apple juice mixture over the sautéed apples
- Sauté the remaining apples in two more batches as directed above.
- When you add the final third of the applejack mixture to the pan, stir in the currants, orange zest, vanilla, cinnamon, and nutmeg.
- Add the mixture to the bowl and stir the filling gently until the currants are evenly distributed throughout.
- Place the filling in a bowl set in an ice bath and cool, stirring from time to time.
- Once the filling has reached room temperature, it is ready to use or store in a covered container in the refrigerator for up to 5 days.
- Warm the filling over low heat or in the microwave if necessary.
- Combine the cream and the sugar and whip to soft peaks.
- Fill each crêpe with 2 tablespoons of the apple filling. Top with 3 tablespoons of the sauce and 2 tablespoons whipped cream.
- Garnish the crêpes with lemon zest.
MAKES 2 CUPS
1 tablespoon cornstarch
3/4 cup apple juice
3/4 cup water
1/2 cup sugar
1/4 cup orange juice
1/4 cup light rum
2 tablespoons lemon juice, about 1 lemon
1 teaspoon ground cinnamon
1 tablespoon butter
- Combine the cornstarch with 1/4 cup of the apple juice in a small bowl and stir until the cornstarch is completely dissolved.
- Combine the remaining apple juice, water, sugar, orange juice, rum, lemon juice, and cinnamon in a saucepan; bring to a boil over high heat, stirring until the sugar is dissolved.
- Add the dissolved cornstarch and return the mixture to a boil, stirring constantly, until thickened and smooth, about 2 minutes.
- Remove the sauce from the heat and stir in the butter until it melts and is evenly blended.
- The sauce is ready to serve hot now, or transfer it to a bowl set in an ice bath and cool, stirring from time to time. Once the sauce has reached room temperature, it is ready to store in a covered container in the refrigerator for up to 4 days.