Servings: 12

Ingredients: 

• 4 whole cinnamon sticks
• 1/8 tsp. ground cloves
• 8 whole allspice berries
• orange peel from 1 orange
• lemon peel from 1 lemon
• 1/2 c. maple syrup
• 6 c. unfiltered (fresh squeezed is great) apple juice
• apple slices and orange twists, to serve
• 1/2 c. dark rum, optional

Method:

• In a medium saucepan, place the cinnamon sticks, ground cloves, allspice berries, orange peel, and lemon peel. Pour in the maple syrup and apple juice, then bring to almost a boil. Reduce the heat to low and simmer for 30 minutes. Remove from the heat and serve in mugs with apple slices and orange twists. Add a splash of rum for an adults-only version! Yum, yum, yum.
  

Source: The Pioneer Woman

Servings: 8-10

Ingredients:

• 2 1/2 lb. peeled and chopped butternut squash
• 3 medium parsnips, peeled and chopped
• 3 tbsp. olive oil
• 1 tbsp. chopped fresh sage leaves, plus leaves for garnish
• 2 1/2 tsp. kosher salt, divided
• 1 1/2 tsp. black pepper, divided
• 1 1/2 tsp.  chopped fresh thyme, plus leaves for garnish
• 6 slices bacon
• 2 onions, thinly sliced
• 1 medium bunch kale, stemmed and chopped
• 2 tbsp. salted butter
• 1 tbsp. apple cider vinegar
• 1 c. shredded gruyère (or swiss) cheese
• 1/4 c. smoked (or plain roasted) almonds, chopped

Method: 

• Preheat the oven to 400°F. In a 13-by-9-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Bake until the squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate. Let stand until cool enough to handle, then crumble into large pieces.
• Add the onion to the bacon drippings and cook over medium, stirring, until softened and golden, 25 to 35 minutes. Add the kale, butter, vinegar, remaining ½ teaspoon salt, and remaining 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1 to 2 minutes, stirring once. Remove from heat.
• Add the kale mixture and bacon to the butternut squash mixture in the baking dish. Gently mix together and spread into an even layer. Sprinkle with the cheese.
• Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.

Source: The Pioneer Woman

Servings: 8

Ingredients:

• 1 ¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup (1 stick), plus 3 tablespoons chilled butter, diced
• ¼ cup ice water
• 5 small apples (or 3 large)
• ¼ cup brown sugar
• ¼ cup and 2 tablespoons granulated sugar
• 1 teaspoon ground cardamom
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger

Method:

• Make the Pie Crust. Combine the flour and salt in a large bowl. Add the stick of butter and cut in with a pastry cutter or fork, until the mixture resembles pebbles. Add the ice water, a tablespoon at a time, and kneed to form a ball. Roll dough into a ball and then press into a disc. Wrap in plastic wrap and refrigerate for an hour.
• Thinly Slice Your Apples. Core and quarter the apples. Using a mandoline or knife, cut into ⅛-inch thick slices.
• Make the Filling. Add the apples, brown sugar, ¼ cup granulated sugar, cardamom, cinnamon, and ginger to a large bowl. Toss to combine. Let sit for 45 minutes, tossing every 15 minutes. This will make the apples pliable for the rosette pattern.
• Put Your Tart Together. Preheat the oven to 350 degrees F. When the dough is chilled, roll it out on a floured surface. Carefully move it over to cast iron pan or pie plate. Press the dough evenly across the bottom and sides of the pan. Drain the apples. Arrange the apples in an overlapping pattern, starting from the outside and working in. Sprinkle the remaining sugar and butter across the top of the tart.
• Bake the Tart. Bake the tart for 50 to 60 minutes or until the apples and crust are golden. Remove from oven and let cool for 15 minutes before cutting and serving.

Source: This Healthy Table