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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Spiced Wine-Poached Apples

My favorite vehicle for these poached apples is a simply grilled pork chops and unpretentious, freshly cooked green beans. But if I were to enjoy these wine-infused apples as a dessert, the answer is yet another simple presentation.....ladled hot over real vanilla bean ice cream.


For 1 Batch(es)


  • 2 firm, tart apples, such as Granny Smith
  • 1 cup(s) red wine *
  • 2 tablespoon(s) chopped, candied or crystallized ginger
  • 1 tablespoon(s) brown sugar
  • 1/4 teaspoon(s) nutmeg

Spiced Wine-Poached Apples Directions

  1. Peel, core and cut apples in 8 wedges each. Place apples in a large bowl, add remainder of ingredients and toss to combine well. Cover and refrigerate for one hour, stirring frequently. Transfer apple mixture to a large skillet over low heat. Once the wine is hot and slightly simmering, let apples cook until they are crisp tender, about 15-17 minutes. Remove apples with a slotted spoon to enjoy over your protein or ice cream.
  2. * Red Bordeaux, red Beaujolais or Pinot Noir are highly recommended for this recipe.