Rachael Ray: Apple Pie Sundae & Pork Chops with Brown Butter Recipe

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Rachael Ray: Regis Philbin Co-Hosts

Regis Philbin is back on Rachael Ray and this time he is co-hosting the show with her. I think Rachael Ray had to bribe him to co-host the show because she is made him a special apple pie sundae dessert. The recipe for it is below.

Regis Philbin even heats it up in the kitchen when he begins asking Rachael Ray about some of the hunkiest men she has interviewed on the show.

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White Collar’s Matt Bomer

Rachael Ray is also inviting Matt Bomer on the show to talk about his role on White Collar and what it was like to film some very revealing scenes in Magic Mike.

Rachael Ray Apple Pie Sundae Recipe

Rachael Ray: Apple Pie Sundae & Pork Chops with Brown Butter Recipe

Rachael Ray June 18 2013 is inviting Regis Philbin on the show, making her apple pie sundae recipe and a pork chop recipe with balsamic brown butter.

Rachael Ray Apple Pie Sundae Ingredients: 

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  • 3 to 4 Honeycrisp apples, peeled and sliced
  • 2 tablespoons butter
  • A few grates fresh nutmeg
  • 1 teaspoon cinnamon
  • Pinch of salt
  • Juice of 1/2 lemon
  • 1/4 cup brownulated sugar
  • 1/4 cup brandy
  • 8 palmier cookies
  • 4 scoops vanilla ice cream
  • Caramel sauce, warmed or in a squeeze bottle
  • 1 cup homemade or store-bought whipped cream
Rachael Ray Apple Pie Sundae Directions:
  1. In a large sauté pan over medium-high heat, melt the butter and add the apples, nutmeg, cinnamon, salt and lemon juice. Cook until tender. Stir the brownulated sugar and brandy into the apples, tip the pan away from you and carefully light on fire with a long lighter. Let the alcohol cook off, about 1 minute.
  2. In a bowl, layer apples, a palmier cookie, a scoop of ice cream, another palmier cookie, a drizzle of caramel sauce and some whipped cream.

Rachael Ray Pork Chops with Balsamic Brown Butter Recipe

Rachael Ray Pork Chops with Balsamic Brown Butter Ingredients:

For the Apple Sauce with Thyme:

  • 4 to 5 Honeycrisp apples, peeled and coarsely chopped
  • 1 1/2 cups cloudy apple cider
  • A little freshly grated nutmeg
  • 2 tablespoons chopped fresh thyme
  • A pinch of salt
  • 1 teaspoon lemon juice

For the Mashed Celery Root and Potatoes:

  • 1 pound celeriac, cut into 2-inch cubes
  • 2 pounds starchy potatoes, peeled and cut into 2-inch cubes
  • Salt
  • 1 wheel Boursin cheese
  • 1/2 to 3/4 cup milk
  • Pepper

For the Pork Chops with Balsamic Brown Butter:

  • 4 thick bone-in pork chops, about 1 inch thick
  • Kosher salt and pepper
  • 1 tablespoon olive or canola oil
  • 4 tablespoons butter
  • 1 large clove garlic, crushed
  • 1 1/2 tablespoons aged balsamic vinegar
Rachael Ray Pork Chops with Balsamic Brown Butter Directions:

For the Apple Sauce with Thyme:

  1. Place all ingredients in pot, cook over medium-high heat until apples break down into sauce, about 15-20 minutes. Add more cider is needed.

For the Mashed Celery Root and Potatoes:

  1. Place celery root and potatoes in pot, cover with water and bring to boil. Cook until tender, about 15 minutes.
  2. Drain and return to hot pot, mash with cheese and milk to desired consistency.
  3. Season with salt and pepper.

For the Pork Chops with Balsamic Brown Butter:

  1. Preheat oven to 400 degrees.
  2. Bring chops to room temp and season with salt and pepper.
  3. Heat a large cast-iron skillet over medium-high heat with oil. Brown chops well on both sides and edges. Place pan in oven and roast chops for 10-12 minutes.
  4. In small skillet over medium heat, melt butter and add crushed garlic. Brown butter until nutty and fragrant, remove from heat and add vinegar.
  5. Spoon brown butter over the chops and serve.

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