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Galopins with Apples https://www.metro.ca/userfiles/image/recipes/galopins-pommes-4696.jpg PT10M PT20M PT30M
Preheat oven to 180°C (350°F).Split each muffin in half lengthwise. Use half the butter and spread on both sides of each muffin half. Put muffin halves on a baking sheet placed on the upper rack and cook for 5 minutes, or until they're nicely browned. Remove from the oven. Set aside on the baking sheet.Peel the apples. Remove the core while keeping the fruit intact. Cut the apples to get six slices that are 1/4 inch (1 cm) thick. Sprinkle some lemon or apple juice to prevent them from turning brown.In a pan, melt the remaining butter and brown the apple slices over medium-high heat for 2 minutes on each side. Set aside.On each muffin half, place an apple slice and then a goat cheese on top. Cook for 10 minutes in the oven. Remove from the oven and sprinkle with the pine nuts and peppercorns.In the meantime, prepare the vinaigrette in a salad bowl by mixing the oil, vinegar, garlic, mustard and maple syrup. Add the endives and shredded cabbage. (For variety, use radicchio.) Add salt and pepper to taste. Pour a spoon of vinaigrette over each galopin.
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3 english muffins 2 Tbsp. (30 mL) butter 3 quebec. apples 1 Tbsp. (15 mL) lemon juice 6 small, fresh goat cheeses pine nuts pink peppercorns, crushed
Galopins with Apples

Galopins with Apples

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6
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    english muffins
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    SELECTED SIZES, SELECTED VARIETIES OR 2.99 EA.


  • 2 Tbsp.
    (30 mL)
    butter
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    454 g SALTED OR UNSALTED


  • 3
    quebec. apples
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    EXTRA LARGE HONEYCRISP APPLES

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    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


    ORGANIC GALA OR GRANNY SMITH APPLES

    ORGANIC GALA OR GRANNY SMITH APPLES

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    2 lb PRODUCT OF U.S.A., EXTRA FANCY GRADE


  • 1 Tbsp.
    (15 mL)
    lemon juice
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    8 x 200 ml, SELECTED VARIETIES


  • 6
    small, fresh goat cheeses
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    IRRESISTIBLES ORGANIC CHEESE

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    $5.49 ea.

    200 g SELECTED VARIETIES


    SAN DANIELE PROSCIUTTO OR MASTRO GENOA, CAMPESINO CHORIZO SALAMI AND GHIDETTI PROVOLONE CHEESE

    SAN DANIELE PROSCIUTTO OR MASTRO GENOA, CAMPESINO CHORIZO SALAMI AND GHIDETTI PROVOLONE CHEESE

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    DELI SLICED, 2.64/100 g


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    AGED 24 MONTHS, DELI CUT, $2.84/100 g



  • pine nuts

  • pink peppercorns, crushed
  • Vinaigrette

  • 1/3 cup
    (80 mL)
    extra virgin olive oil
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  • 1/3 cup
    (80 mL)
    white wine vinegar
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  • 1
    garlic clove, chopped
  • 2 tsp.
    (10 mL)
    Dijon mustard
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  • 2 tsp.
    (10 mL)
    Maple syrup
  • 2
    endives
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    RADICCHIO

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    PRODUCT OF U.S.A. 6.59/kg


  • 1/2 cup
    (125 mL)
    cabbage, shredded
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    GREEN CABBAGE

    GREEN CABBAGE

    $0.99 /lb

    PRODUCT OF CANADA CANADA NO. 1 GRADE 2.18/kg



  • To taste Salt and freshly ground pepper
Imprimer ma sélection

Preparation

Preheat oven to 180°C (350°F).

Split each muffin in half lengthwise. Use half the butter and spread on both sides of each muffin half. Put muffin halves on a baking sheet placed on the upper rack and cook for 5 minutes, or until they're nicely browned. Remove from the oven. Set aside on the baking sheet.

Peel the apples. Remove the core while keeping the fruit intact. Cut the apples to get six slices that are 1/4 inch (1 cm) thick. Sprinkle some lemon or apple juice to prevent them from turning brown.

In a pan, melt the remaining butter and brown the apple slices over medium-high heat for 2 minutes on each side. Set aside.

On each muffin half, place an apple slice and then a goat cheese on top. Cook for 10 minutes in the oven. Remove from the oven and sprinkle with the pine nuts and peppercorns.

In the meantime, prepare the vinaigrette in a salad bowl by mixing the oil, vinegar, garlic, mustard and maple syrup. Add the endives and shredded cabbage. (For variety, use radicchio.) Add salt and pepper to taste. Pour a spoon of vinaigrette over each galopin.

Source : Metro

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