Sponsored by World of Whirlpool
Fall trips to the apple orchard always make great memories. But if you’re wondering what to do with all those apples take a look at what culinary expert Alia Dalal whipped up for us at the World of Whirlpool.
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Salted Caramel Apple Dip
Makes 1 cup
1 cup Medjool dates, pitted
1 teaspoon vanilla extract
1/4 cup almond butter
1 teaspoon fresh lemon juice
Generous pinch of salt
Flaked sea salt to garnish
- In a small bowl, cover dates with hot water and let soak for 5 minutes. Strain.
- Combine dates, vanilla, almond butter, lemon juice, and pinch of sea salt in a
food processor and blend until smooth. You may need to add a teaspoon or two
of water to get it going.
- Garnish with flaked sea salt and serve with apple slices.
Easy Baked Apples
Recipe by Chef Alia Dalal
4 granny smith apples, peeled, cored, and thinly sliced (1/8” thick)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons coconut sugar
1 tablespoon fresh lemon juice
- Preheat oven to 350. Toss apples with cinnamon, ginger, coconut sugar, and
lemon juice and add to an 8×8 baking dish or casserole dish. Bake for 20
minutes, stirring once halfway through.
- Spoon baked apples into small
Apple Cider Sangria
Makes 8 cups
4 cups unpasteurized, unfiltered apple cider
3 cinnamon sticks
3 black peppercorns
1 star anise
1 750 ml bottle of Spanish red wine
1 apple, cored and thinly sliced
1/4 cup ginger liqueur (optional)
1 cup club soda
for garnishing: coconut sugar or brown sugar for rims of glasses, ice, extra cinnamon
sticks and star anise
- In a medium pot, simmer apple cider, cinnamon sticks, cloves, peppercorns, and
star anise for 15 minutes or until reduced by 1/2. Strain and let cool.
- To a pitcher, add mulled, cooled cider, red wine, sliced apple, ginger liqueur
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