To make hasselback potatoes or apples requires you to insert two wooden skewers into either side of the apple or potato.

  (With apples you will need to cut them in half first- not so with potatoes).  Then you cut the apple into thin slices.  The skewers keep you from going all the way through, so you end up with the apple (or potato) thinly sliced but not all the way through.  This allows you to put herbs or other ingredients between the slices.  It creates an elegant presentation.  Although it sounds a little complicated, it is super easy with just a little practice.  The potatoes are delicious using this stuffed with rosemary and butter.

2 8 oz. apples, halved
2 Tbsp. melted, unsalted butter
3 Tbsp. honey
1 sprig fresh thyme
5 to six oz. of Brie cheese, thinly sliced

Preheat oven to 400 degrees
Place apples cut-side down on a clean cutting board. Arrange the wooden skewers lengthwise opposite sides of each apple half. Cut apple crosswise into 1/4 inch slices, stopping when the knife reaches skewers to prevent slicing all the way through. Line a shallow baking pan with parchment paper and place apples cut-side down. Drizzle with melted butter. Cover with foil and roast 15 minutes. Meanwhile, combine the honey and thyme. Microwave for 30 seconds. Let stand 5 minutes and then remove the thyme. Remove apples from oven and cool for 5 minutes. When cool enough to handle, stuff the Brie slices between each apple slice. Roast, uncovered 3 more minutes or until apple is done. Drizzle with honey and serve warm. Makes a delicious starter or dessert.

Dunham's Sports

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