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Apple and Cranberry Chutney
Apple and Cranberry Chutney
This assertive chutney balances the sweetness in the rest of the meal nicely. I find the apple and cranberry combination a refreshing change from the standard cranberry sauce. Serves 8.
3 tablespoons unsalted butter, melted
1 medium onion, chopped
2 lb macintosh apples (about 4 or 5), peeled, cored and cut in 1/2 dice
1/2 cup maple syrup
1/4 cup apple cider
1/4 cup apple cider vinegar
2 teaspoons mustard seeds
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
12 oz fresh cranberries
Melt butter in a large sauce pan over medium heat. Add onion and saute for 1-2 minutes. Add apples, saute for another 1-2 minutes, stirring occasionally. Add the rest of the ingredients, except for the cranberries. Simmer for 30 minutes, stirring occasionally. Mix in cranberries and continue cooking until cranberries are softened and most of the liquid is absorbed. Taste and adjust seasonings and sweetness as desired. Serve warm or at room temperature.
Blue Cheese, Apple & Leek Tart with a Spiced Whole-Wheat Crust
Blue Cheese, Apple & Leek Tart with a Spiced Whole-Wheat Crust
I recently came across this recipe in the 2007 Appetizer issue of Fine Cooking Magazine. I plan to serve it, as adapted, as an appetizer for Christmas dinner. Serves 8-10.
For the tart shell:
1 1/2 cups (6 oz) sifted unbleached all-purpose flour
1/2 cup (2 oz) sifted whole-wheat pastry flour
1 tsp ground coriander
1/4 tsp ground mace
pinch cayenne
1 tsp kosher salt
1/2 cup (1 stick) cold, unsalted butter, cut into bits
4 - 6 TB ice water
For the filling:
1 medium leek, light and green parts only, split lengthwise, sliced crosswise, washed and drained
1 TB unsalted butter
1 medium apple, unpeeled, cored and cut into 1/4 dice
3 large eggs
1 cup half-and-half or light cream
1 tsp kosher salt
1/4 tsp grated nutmeg
1/2 lb blue cheese, trimmed of rind and crumbled
To make the shell, stir the two flours, coriander, mace, cayenne and salt together in a medium bowl or food processor. Cut the butter into the flour mixture until the butter bits resemble oatmeal. Mix in just enough ice water to form a ball of dough. Gently flatten into a smooth disk. Wrap in plastic wrap and chill for 1 hour. Once chilled, roll the dough out on a lightly floured surface. Drape the dough over the rolling pin and place over a 10-11 fluted tart pan with a removable bottom. Fit into pan, trimming any excess, making sure there are no holes in the pastry dough where the filling may leak out. Cover with plastic wrap and place in fridge while you prepare the filling.
Preheat the oven to 375F. To make the filling, heat butter in a medium skillet; add the leeks and apples. Cook over medium heat, stirring, until the leeks are brightly colored and the apples are softened, about 5 minutes. Remove from the heat and let cool. Lightly beat the eggs, half-and-half, salt, pepper and nutmeg.
Place the tart pan with dough on a cookie sheet lined with a piece of parchment paper. Distribute the cooled leek mixture evenly over the tart dough. Sprinkle the crumbled blue cheese over the mixture. Pour the custard over the top. Bake until the custard has set in the middle and the top begins to turn golden, about 45 minutes. Let cool to room temperature before serving.
Sweet Turnip Salad with Yogurt
Sweet Salad Turnip Salad with Yogurt
Adapted from The Silver Spoon Cookbook. Serves 4.
4 small to medium sweet salad turnips, thinly sliced
1 apple
scant 1/2 cup plain yogurt
salt and pepper to taste
minced fresh parsley for garnish
Place sliced turnips in a salad bowl. Peel and core apple and cut into wedges. Using a very sharp knife, cut the wedges into water-thin slices and add to the turnips. Combine the yogurt and a pinch of pepper in a bowl, add to the salad, toss, garnish with parsley and serve.
Apple-Strawberry Crisp
Apple-Strawberry Crisp
This recipe is based on one from the Cooking with Shelburne Farms cookbook by Melissa Pasanen and Rick Gencarelli. I've substituted strawberries for blackberries to match the share contents, but this basic recipe really works well with so many fruits.
1 cup packed light brown sugar
3/4 cup packed dark brown sugar or maple sugar
1 1/4 cup whole-wheat pastry flour
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp table salt
3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into 1/4 cubes
1/2 cup rolled oats (not instant)
3 pounds apples, peeled cored, and thinly sliced
3 cups frozen, unthawed strawberries
1/3 cup loosely packed cup light brown sugar or maple sugar
2 TB all-purpose flour
1 tsp ground cinnamon
Preheat oven to 350F. Using a food processor, pulse the light and dark brown (or maple) sugars, flour, cinnamon, nutmeg and salt together to combine. Add the butter and oatmeal and pulse just until the topping is gravelly with pieces of oatmeal still visible. Set aside.
In a buttered 9x13-inch baking pan or other shallow 3.5 - 4 quart baking dish, toss together the apples, strawberries, sugar, flour and cinnamon. Cover generously with topping, using your hands to squeeze together handfuls and pat them into place. Bake for 45-50 minutes until the topping is dark golden brown and the apples are soft.
Rutabaga, Potato and Apple Gratin
Rutabaga, Potato and Apple Gratin
Adapted from Jame's Peterson's book, Vegetables. Serves 6-8.
1 small garlic clove, peeled and finely chopped
3/4 cup milk combined with 1 cup heavy cream, or 1 3/4 cups half-and-half
2 medium (about 1 and one-half pounds total) waxy potatoes
1 rutabaga (2 pounds), peeled
3 medium apples, cored, peeled and sliced thin
1 cup (about 3 ounces) grated/crumbled Bourree cheese (cheddar works too)
salt and freshly groound black pepper
One-quarter teaspoon grated nutmeg
Preheat oven to 375 degrees F. Rub the inside of a large, oval gratin dish or square or rectangular baking dish with butter. Crush the garlic clove into a fine paste with the side of a chef's knife and combine it in a saucepan with the milk and cream.
Peel the potatoes -- keep them under cold water if you're not using them right away -- and slice them into three-sixteenth-inch-thick rounds with a mandolin, vegetable slicer, or by hand. Peel the rutabaga into rounds the same thickness as the potatoes. Cut the rutabaga in half to make the slicing easier. Bring the milk and cream mixture to a simmer.
Arrange the potato, rutabaga and apple slices in alternating layers in the gratin dish, sprinkling each layer with cheese, the milk and cream mixture, salt, pepper, and nutmeg. Save a fourth of the grated cheese for sprinkling over the top of the gratin. Bake for 1 hour to 1 hour and 15 minutes or until the top of the gratin is golden brown and the vegetables are easily penetrated with a paring knife.
Honey, Apple Crisp
Honey, Apple Crisp
Incredibly easy to throw together, this crisp makes a lovely weeknight treat. Serve it with a dollop of last week's yogurt or a spoonful of whipped cream. Serves 6-8.
1.5 lbs apples, peeled, cored and sliced (about 6 cups)
1/2 cup + 2TB honey, divided, or to taste
1 tsp vanilla
pinch salt
1/2 cup flour
1/2 cup rolled oats
3/4 tsp cinnamon
3/4 tsp ground nutmeg
5 TB cold, unsalted butter, cut into small pieces
Preheat the oven to 375F. Butter an 8 square pan and set aside. Combine the apples, honey, vanilla and salt. Spread into the prepared pan. Whisk together the flour, oats, cinnamon and nutmeg. Stir in the honey, and then cut in the butter until a coarse meal forms. Sprinkle over fruit topping. Bake for about 30 minutes, until the juices are bubbling, apples are tender and the top is golden brown. Serve warm.
Celeriac Remoulade (Celery Root Salad)
Celeriac Remoulade (Celery Root Salad)
This salad is a refreshing cool coleslaw-like salad. A food processor makes the job of grating the celeriac much faster.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter 1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
1/2 tart apple, peeled, cored, julienned
Salt and freshly ground pepper
Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.
Apple and Turnip Salad
Apple and Turnip Salad
From a recipe submitted to the website www.organicatoz.com
In this very simple recipe sweet apple contrasts with the sharp turnip for a tangy, crisp jaunty salad.
1 cup grated apple (2 or 3 apples)
1 cup grated spring turnips
2 to 4 TB of chopped flat-leaf parsley
1 TB of extra virgin olive oil
Juice of 1 Lemon, about 3 or 4 TB
Salt and Pepper
Grate the apple and immediately toss it with the lemon juice, this will keep it from discoloring. Toss in the grated turnip, parsley and all the rest. Adjust the seasoning to taste (some people may prefer more or less parsley).
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Adapted from the Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz, c. 2001. Rebar is a hip restaurant in Victoria, BC. Savory and sweet strike a nice balance in this tart. A small portion of rich onion confit served alongside is an indulgence, and not necessary because the tart stands on its own (but rewarding if you choose to go the extra step).
1 pre baked whole wheat tart shell
1 TB butter
1 TB olive oil
1/2 cup onion puree
1/2 tsp salt
1/4 tsp black pepper
1 bunch of greens (original recipe called for spinach - a combo of turnip greens and pac choi leaves would be great)
3 eggs
1 cup light cream (or milk)
1 cup crumbled feta (or blue cheese!)
3 apples
1 egg white, beaten
Heat the oil and butter in a pan large enough to hold the greens and saute the onions just a bit to flavor them up even more. Chop the greens and toss them in with the onions and wilt the greens. Next lightly beat eggs in a bowl. Add cream (or milk), salt and pepper and whisk together. To assemble the tart, evenly distribute the feta over the bottom of the prebaked shell. Follow with the onion/greens mixture. Then pour in the egg mixture over top. Quarter and core the apples and thinly slice each quarter into 6-8 wedges. Starting at the outer edge of the tart, overlap the apple slices, skin facing out in a circle around the edge. Spiral the overlapping slices toward the center of the tart to cover the entire surface. Beat the egg white in a small bowl and brush over the aples. Bake at 350F for 20-25 minutes until the egg is set and the crust has browned. Let rest 15 minutes before serving.
Onion Thyme Confit
2 TB butter
1/2 cup onion puree
1/2 tsp salt
1 tsp brown sugar
1/3 tsp thyme (or 1 tsp fresh minced)
1 TB balsamic vinegar
Melt butter in a skillet, add onion puree and saute for 1 minute. Stir in the remaining ingredients and cook 5-10 minutes on medium-high heat until the onions are golden.
Awesome Apple Pancake Recipe
Awesome Apple Pancake Recipe
Adapted from a Champlain Orchards recipe that was contributed to the Dishing up Vermont cookbook by Tracey Medeiros
3 eggs
1/2 cup plus 3 TB whole milk
3/4 cup all-purpose flour (or substitute whole-wheat for up to 1/4 cup)
1/4 tsp salt
1 tsp almond or pure vanilla extract
2-3 peeled apples, cored and thinly sliced
2 TB honey
3/4 tsp cinnamon
2 TB butter
Maple syrup for garnish
Warm an iron skillet in a 425F oven. With a handheld blender, whisk together the eggs, milk, flour(s), salt and extract until smooth. In a separate bowl, toss together apples, honey and cinnamon. Melt butter in the warm skillet. Arrange the apples in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, drizzle with maple syrup.
