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1
Slice the apples into thin wedges.
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2
To a hot saute pan, add 2 tablespoons of the butter and immediately add the apples.
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3
Saute over high heat while tossing the apples, cooking until the apples begin to soften and brown on the edges, approximately 3 minutes.
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4
Add 1 1/2 tablespoons of the chopped herbs and season with salt and pepper; continue to cook for 30 seconds.
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5
Remove the apples from the heat and let them cool for 10 to 20 minutes.
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6
Preheat the oven to 450 degrees F.
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7
Lay out the pie dough disks and evenly spread 2 tablespoons of the grated cheddar on each.
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8
Place approximately 3 to 4 tablespoons of the apple mixture in the center of each pie dough disk.
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9
To form the croustade work from the outside in, folding in 2-inch pleats and continue around until the folds meet each other.
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10
The croustade should have an accordion look with a hole in the center; it should look like a small volcano.
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11
Either set aside and keep refrigerated until ready to bake, or bake in a 450 degree F oven for 8 to 10 minutes until evenly golden brown.
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12
Keep warm until ready to use.
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13
To prepare the quail:
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14
Slice the fennel very thinly.
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15
Heat a saute pan over high heat, add 2 tablespoons of butter, and then add the fennel and saute for 3 to 4 minutes until the fennel starts to become tender and translucent.
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16
Season with salt and pepper, to taste.
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17
Let cool for 10 minutes.
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18
Carefully open the breast cavity of each quail and fill the cavity with approximately 1 tablespoon of the sauteed fennel.
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19
Do not over-stuff the quail, as they will shrink when cooking.
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20
Place the quail in a bowl or shallow container.
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21
Add 1 1/2 cups of the red wine, the remaining 1/2 tablespoon of chopped herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
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22
Gently toss the quail to evenly disperse the herbs, salt and pepper.
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23
Marinate the quail in the refrigerator, covered, for at least 3 hours and up to 12 hours.
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24
In a separate bowl, combine the blueberries and the remaining 1/2 cup of wine and let sit for 1 to 2 hours.
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25
Preheat the oven to 450 degrees F.
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26
Remove the quail from the marinade and drain off the excess liquid, discarding the remaining marinade.
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27
To a large oven-safe saute pan over high heat, add enough vegetable oil to evenly coat the pan (about 2 tablespoons).
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28
Place the quail, breast-side down, in the pan and cook for 2 minutes or until evenly browned.
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29
Turn the quail over and cook for 1 minute on the other side, or until browned.
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30
Place the saute pan in the oven and roast for 8 to 10 minutes, or until fully cooked through.
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31
Remove the quail from the pan and immediately add the wine and blueberry mixture.
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32
Return the pan to the stovetop and cook over high heat for 2 minutes.
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33
Add the chicken stock.
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34
Season with salt and pepper and add a healthy pinch of the herb blend.
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35
Continue to cook for 2 minutes.
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36
Add 2 tablespoons of butter and remove from the heat.
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37
Whisk the sauce until the butter is incorporated.
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38
Place a warm croustade on each plate.
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39
Split the quail down the middle and arrange around the croustade.
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40
Drizzle the sauce on and around the quail and evenly distribute the blueberries.
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41
Serve immediately.
