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They say great minds think alike and from the creative food-forward minds of Chef Eric Greenspan and the team of gourmet gift retailer Harry & David come some mouthwatering apple-based recipes for the holidays.

Chef Eric Greenspan, executive chef and owner of The Foundry on Melrose, has partnered with Harry & David for an inspiring Seasonal Chef Program. Greenspan created three seasonally inspired recipes including his Apple Bacon Pie, a delicious, easy recipe that is ideal for any holiday celebration.

Other creative recipes include the Hot Apple Toddy, highlighting Harry & David’s Honeycrisp Apples, perfect to warm you up on those cold winter nights and ideal for entertaining guests during the holidays, along with the hearty Johnny Apple-Cheese aka Johnny Pastrami” Grilled Cheese.

The New Jersey born, California raised chef is taking the culinary world by storm these days with his victory over Bobby Flay on “Iron Chef America,” the opening of his new restaurant, Greenspan’s Grilled Cheese and his return for redemption on this season's The Next Iron Chef.

Harry & David’s Seasonal Chef Program was created around the brand’s signature Fruit of the Month club inviting the chefs to use the premium produce items that are so frequently sent as gifts and showcase creative recipes that align with the specific fruit of the month.


Eric Greenspan’s Apple Bacon Pie

Serves: 8
For the Dough:
•   3 Cups  AP flour
•   4 TB. sugar
•   ½ Cup  ice water
•   pinch of salt
•   10 oz. butter
•   5 TB. warm rendered bacon fat
•   ½ Cup finely grated cheddar cheese
 For the Filling:
•   1 Lbs. cubed applewood smoked bacon
•   ½ Cup of honey
•   1 Cup apple juice
•   ¼ Cup apple cider vinegar
•   8 Harry & David Honey Crisp Apples, cut in 1/8
•   2 oz. butter
 For the Lid:
•   1 Cup finely grated cheddar cheese
•   ¼ Cup finely grated parmesan cheese
 For the Dough:  
•   Combine flour, sugar, water and salt and mix slowly in a stand mixer. While mixing, slowly add butter, bacon fat and cheese until one cohesive mixture is formed. Let cool. Using a rolling pin, roll piecrust about ¼ inch thick and place in a greased 11” pie tin. Fill with butcher paper and beans and par-bake in a preheated 350-degree oven until cooked. Approximately 20 minutes.
 For the Filling:  
•   Briefly sauté cubed bacon in a hot skillet. Add honey, apple juice and vinegar. Bring to a simmer. Cook bacon until tender. Approximately 90 minutes. When tender, remove bacon from liquid and reduce until syrup consistency. Add Harry & David Honey Crisp Apples and butter and cook until golden and tender. Return bacon. Mix and let cool. Place in pre-baked pie shell.
 For the Lid:   
•   Mix cheddar and parmesan cheese and sprinkle a light layer on a silicon baking mat. Bake in the oven until melted and partially caramelized. Remove from oven. While cooling, cut a 14” diameter circle from the baked cheese. Once slightly cooled, remove from baking mat and gently drape over the top of the filling. Crimp sides to close.
 To Serve:
•   Place pie back in oven for 5 minutes to warm through. Slice and serve.
 “Johnny Apple-Cheese aka Johnny Pastrami” Grilled Cheese
Serves: 4
 For the Chutney: 
•   2 TB. honey
•   6 Harry & David Honey Crisp Apples, peeled, cored and diced
•   ¼ C. apple cider vinegar
•   ½ C. fresh apple juice
•   ½ C. of strong Dijon mustard
 For the Sandwich:
•   8 slices sourdough bread
•   1 Lbs. aged white cheddar cheese, sliced in 1 oz. slices
•   ½ Lbs. thinly sliced pastrami (from a good Jewish deli)
•   2 Harry & David Honey Crisp Apples, thinly sliced
•   ½ Lbs. butter
 For the Chutney: 
•   In a medium saucepan, heat the honey until it begins to bubble and add the Harry & David Honey Crisp Apples.  Cook until browned and caramelized.  Deglaze with the vinegar and reduce until almost dry.  Add the juice and mustard and cook until almost no liquid is left.  Blend in a blender until smooth.
 For the Sandwich:  
•   Spread a tbsp. of the chutney on a slice of bread.  Place 2 slices of cheese atop, then ¼ of the pastrami.  Top with ¼ of the Harry & David Honey Crisp Apples slices, then 2 more slices of cheese.  Place another slice of bread on top to complete the sandwich.  Repeat 3 more times.
•   In a large cast iron skillet, melt ½ the butter and heat until slightly browned.  Add the sandwiches and cook until golden brown and crispy.  Turn the sandwiches over, add the rest of the butter and continue to cook until both sides are golden brown, crispy, and the cheese is melted within.
 To Serve:
•   Plate and enjoy! 
 Hot Apple Toddy
Serves: 4   
 For Hot Apple Toddy:
•   Juice of 18 Harry & David Honey Crisp Apples (about 8 oz)
•   1 C. Laird’s Applejack, or a comparable apple brandy
•   1 cinnamon stick
•   1 clove
•   ½ C. of honey
•   1 lemon
•   ½ C. fine loose-leaf green tea
 For Hot Apple Toddy:
•   Add the Harry & David Honey Crisp Apple juice, cinnamon, clove, and tea to a small saucepot and heat until simmering.  Remove from heat and allow to steep for 10 minutes.  Strain and return to heat until just boiling. 
 To Serve:
•   In separate coffee mugs, add 2 oz. Applejack, 1/8 cup of honey, a squeeze of ¼ lemon.  Slowly pour in 1 ½ oz. hot apple tea, mix and serve.








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