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Mini pumpkins with maple ginger apples
Mini pumpkins with maple ginger apples
4 mini pumpkins, tops sliced off and seeds scooped out. Save the tops
4 apples
1 small onion, in thin verticle slices
1 clove garlic, minced
1 tbsp oil
1 tbsp maple syrup
1 tbsp grated fresh ginger
Dash red pepper flakes
Salt
Preheat oven to 350
Bake pumpkins in a baking dish with an inch of water for about 30 minutes.
Core and chop the apple. In a small skillet, heat the oil and saute the onion, garlic and ginger until fragrant. Add salt, and the red pepper if using and saute a few minutes more. Add apples and maple syrup; cook for 5 minutes. Remove from heat and fill each pumpkin with 1/4 of the apple mixture. Return to oven, along with the tops for 20 minutes, until pumkins are cooked through and the apples are tender.
Gingered Squash and Apple Soup
Gingered Squash and Apple Soup
6 servings
3 C squash puree
3 Tbsp butter
2 onions, diced
1 lb apples, peeled & diced
salt & pepper to taste
pinch red pepper flakes
5 c vegetable broth
1/2 c dry white wine
2 Tbsp minced fresh ginger
2 Tbsp fresh minced cilantro
cream or creme fraiche, optional
Saute onions in butter for 5 minutes, add apples with a pinch of salt and saute another 15 minutes. Add the squash, broth, wine, ginger and pepper to taste and simmer 15 minutes. Puree until smooth; adjust salt & pepper to taste. Stir in a bit of cream if you like, or garnish with a dollop of creme fraiche. Sprinkle with cilantro and serve.
Raw Beet and Apple Tabbouleh
Raw Beet and Apple Tabbouleh
Adapted from epicurious.com. Serves 4 as an appetizer.
2 cups cooked barley or mixed cracked grains
2 small red beets
1 apple
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil or sunflower oil
1 1/2 tablespoons fresh lemon juice
Peel beets. Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices. Separately cut beet and apple slices into 1-inch-long julienne strips. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.
Toss beets, apple, and about 1/4 cup dressing with barley or grains to combine. Serve tabbouleh with remaining dressing on the side.
Apple, Blue Cheese and Walnut Pizza
Apple, Blue Cheese and Walnut Pizza
This recipe appears in Dishing Up Vermont, by Tracey Medeiros. It was contributed by Champlain Orchards. If you haven't yet seen Dishing Up Vermont, keep your eye out for it at your local bookstore or food shop. The book does a wonderful job of compiling recipes from a host of Vermont Fresh Network members. This pizza serves 3-4 as a main, 10-12 if cut for appetizers.
1/2 package or 1 1/4 tsp active dry yeast
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp sugar
1 tsp salt
1/8 tsp white pepper
2 TB plus 1/8 tsp olive oil
1 large apple, unpeeled, cored, and cut into 1/8 inch slices
3/4 cup crumbled blue cheese (3 oz)
1/2 - 3/4 cup shredded Monterey Jack cheese (2-3 ounces)
1 1/2 tsp chopped fresh rosemary, or 3/4 tsp dried
1/2 cup coarsely chopped walnuts
white pepper
Preheat oven to 450F. Lightly grease a 15-inch pizza pan. Set aside. Place 3/4 cup of warm water in a small bowl. Stir in yeast with a wooden spoon and let rest until yeast begins to bubble, about 5 minutes. Combine the flours, sugar, salt and pepper in a separate large bowl. Make a well in the flour mixture, and add the yeast mixture and 2 tablespoons of the oil. Stir with a wooden spoon until well combined. Transfer dough to a clean, lightly floured work surface and knead gently 20 times.
Lightly oil a large bowl with remaining 1/8 teaspoon of oil. Transfer dough to the oiled bowl and cover with plastic wrap. Leave dough at room temperature and let rise until doubled in size, about 45 minutes. Punch down the dough. Transfer dough to a lightly floured, clean work surface, and roll out to a 13-inch circle. Transfer to prepared pizza pan; build up edges slightly. Bake the crust for approximately 10 minutes, or until it just begins to brown. Cover the crust with apple slices, cheeses, rosemary, walnuts and white pepper to taste. Bake an additional 10-12 minutes, or until edges are lightly browned.
Fresh Apple Griddle Cakes
Fresh Apple Griddle Cakes
A friend of mine emailed me a link to a New York Times article that included this recipe. I just happened to pull it up this morning and made it for the boys. We all loved it! I adapted it slightly. Serves 4, unless you eat like my boys, in which case it serves 2.
5 ounces (about 1 cup) whole-wheat pastry flour
1 1/2 TB maple sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
1/2 cup milk, or as needed
2 tablespoons butter, melted and cooled
1 large egg
1 large apple, peeled, cored and finely chopped
butter or oil for greasing the griddle
Heat a large griddle or skillet over medium heat. In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt. In a medium bowl, whisk together milk, butter and egg. Pour into flour mixture and stir just to combine. Add apple and stir until mixture is well blended. The batter should be thick but fluid enough to be poured; if necessary, add a bit more milk.
Grease griddle. Scoop batter 1/4 cup at a time onto griddle, placing scoops several inches apart so batter can spread. Let sit until batter is beginning to dry around edges and cakes are lightly browned underneath, about 3 minutes. Flip and continue to cook until browned, about 3 more minutes. Transfer to a warm platter, dot with butter, drizzle with maple syrup and serve.
Colorful Tuna Salad Sandwiches
Colorful Tuna Salad Sandwiches
Inspired by a recipe by Isabella's Eatery in the Dishing Up Vermont Cookbook. Serves 2.
1 (12oz) can white tuna in water, drained and well flaked
Juice of 1/2 lemon, strained
1/4 cup minced sweet onion
6 TB plain yogurt
6 TB sour cream
1/2 cup chopped roasted beets, preferably gold, chioggia and/or white.
1 sweet pepper, diced
1 apple, cored, peeled and chopped
4 tsp cider vinegar
salt and freshly ground black pepper to taste
Arugula
4 slices pain au levain, (If cutting large slices from center of loaf, cut 2 slices in half to make 4)
Combine the tuna and lemon juice in a large bowl. Stir in the onion, yogurt and sour cream. Season with salt and pepper. In another bowl, combine the roasted beets, sweet pepper, apple and vinegar, and toss gently to combine. Add vegetable mixture to tuna and mix until well combined. Season to taste with salt and pepper. Cover 2 slices of bread with arugula leaves. Divide tuna mixture between both slices and cover with 2 remaining slices of bread.
Apple and Cream Cheese Bread Pudding
Apple and Cream Cheese Bread Pudding
The apple cinnamon loaves this week are about 1.5 lbs. I would recommend using the middle 2/3 of the loaf to make this dish. Serves 6-8.
About 1 lb. of apple cinnamon loaf, cut in slices (not too thick)
1 stick (1/2 cup) unsalted butter, softened
1/2 cup maple sugar, divided
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
3 lbs. tart apples
1 1/2 tablespoons fresh lemon juice
1 cup maple syrup
8 oz. cream cheese
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt
Preheat oven to 350°F. Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup maple sugar, cinnamon, nutmeg, ginger and cloves and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven about 10 minutes. Cool cinnamon toast on racks and cut into 1 pieces.
Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with maple sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
Butter a 13 by 9 baking dish. In a large bowl mix together toast pieces and apple mixture, pour into buttered baking dish and distribute evenly. In a medium bowl whisk together eggs, syrup, cream cheese, milk and salt. Pour slowly and evenly over bread and apples. Chill pudding, covered, at least 1 hour and up to 1 day.
Preheat oven to 350°F. Bake pudding in middle of oven 45 - 55 minutes, until bubbly and starting to brown on top.
Baked Winter Squash and Apples with Maple Syrup
Baked Winter Squash and Apples with Maple Syrup
Serve this yummy dish with grilled sausage or spoon over cooked wheat berries or barley. Adapted from Epicurious.com. Serves 12 as a side.
2 1/2 to 2 3/4 pounds winter squash (about 2 medium), peeled, seeded, cut lengthwise into 8 wedges, then crosswise into 1/4-inch-thick slices (about 6 cups)
2 pounds apples, peeled, quartered, cored, cut crosswise into 1/4-inch-thick slices (about 6 cups)
3/4 cup dried cranberries
Freshly grated nutmeg
3/4 cup maple syrup
1/4 cup (1/2 stick) butter, cut into pieces
1 tsp cider vinegar
Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and cranberries in buttered 13x9x2-inch glass baking dish. Season generously with nutmeg, salt and pepper. Combine maple syrup, butter and cider vinegar in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly. Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. (Can be made 1 day ahead. Cover with foil; chill. Rewarm covered in 350°F. oven about 30 minutes.)
Pink Applesauce
Pink Applesauce
This applesauce is very easy and makes a beautiful presentation. Serves 8.
3 lbs. Liberty apples, quartered and cored
2 TB freshly squeezed lemon juice
1/2 tsp cinnamon
pinch salt
In a medium saucepan set over medium heat, combine apples and lemon juice. Cook, stirring occasionally, until apples are soft, 15 to 30 minutes. Pass through a food mill fitted with the medium disk. Stir in cinnamon and salt. Use immediately, or store, refrigerated, in a covered container for up to 1 week.
Curried Squash Soup
Curried Squash Soup
This recipe is adapted from one of my all time favorite cookbooks, The Silver Palate Cookbook. Considered the new Joy of Cooking when I got married 16 years ago, its recipes have stood the test of time. This particular soup is one of my favorites and must be made at least once each and every autumn when squash is abundant. Makes 4-6 servings.
4 TB sweet butter
2 cups finely chopped onions
4-5 tsp curry powder
3 lbs. orange-fleshed winter squash, like butternut or red kuri
2 apples, peeled, cored and chopped
3 cups chicken or vegetable stock
1 cup apple cider
salt and freshly ground pepper to taste
plain yogurt for garnish
Melt the butter in a pot. Add chopped onions and curry powder and cook, covered, over low heat until onions are tender, about 25 minutes. Meanwhile, peel the squash, scrape out the seeds and chop the flesh. When onions are tender, pour in the stock, add squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, until squash and apples are very tender, about 25 minutes. Pour the soup through a strainer, reserving liquid, and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc*. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add apple cider and additional cooking liquid, about 2 cups, until the soup is of the desired consistency. Season to taste with salt and pepper, simmer briefly to heat through and serve immediately, garnished with yogurt.
*I normally use an immersion blender and puree the soup right in the pot, eliminating the straining step. I then add the apple cider to the desired consistency.
