Use a very sweet, crisp apple in this salad. I like using a fresh gala apple sprinkled with a little lemon juice to keep it from turning brown.
1/4 c. apple cider
3 T. cider vinegar
2 tsp. rosemary leaves, crushed
1/4 tsp. salt
5 c. fresh baby spinach leaves
1 apple, cored and peeled
3 slices bacon, cooked and crumbled (you can use turkey bacon if you'd like)
2 oz. crumbled feta cheese
Combine the apple cider, cider vinegar, rosemary leaves and salt in a small screw-top jar. Shake vigorously to blend.
Arrange the spinach leaves, apple slices, crumbled bacon and feta cheese on two plates. If you won't be serving the salads immediately, sprinkle the apple slices with lemon juice before adding to the salad. Pour the dressing over the salads and serve.
By browning the brisket thoroughly before adding the apple cider, you introduce a delightful carmelization that pairs beautifully with the season's best apple cider. Serve with a nutty wild and brown rice blend and your favorite vegetable.
2 T. olive oil
2 lb. flat-cut beef brisket, trimmed of visible fat
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. crushed rosemary leaves
2 c. apple cider
Preheat the oven to 350 degrees.
Heat the oil in a large skillet over medium-high heat. Add the brisket and cook until well-browned on all sides. Sprinkle all sides with the seasonings and continue to cook for 2 minutes. Remove the brisket to a roasting pan with a rack.
Add the apple cider to the skillet and cook and stir to heat and remove any bits of meat from the pan. Pour the cider over the brisket in the roasting pan. Roast the brisket for about an hour or until desired doneness is achieved. Serve with the pan drippings spooned over the sliced beef.