...of
apple cider, reduce it and give your friends who like to cook and drink a little jar or it as a gift. Or just make a bunch and freeze some. It also keeps well in the fridge for several months. And speaking of gifts, you might also give the gift of a cooking class (to yourself or others) this season– a gift that doesn’t clutter anyone’s home yet makes a daily difference for the tummy!
Apple Cider......
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...Filling: about 5 cups sliced
apples and quince (or
apples and pears, see headnote), keeping
apples and quince separate and slicing quince a bit thinner than the
apples 1/3 – 1/2 cup sugar (depending on tartness of fruit) Zest of half a lemon 3 tablespoons reduced
apple cider syrup* 1 teaspoon vanilla 1 1/2 tablespoons butter Depending on your ratio of quince to
apples mix each with the respective amount, more or less, of sugar and lemon zest. Mix the......
Read more »
...many
apples as you can but you will be rolling up the dough so keep that in mind. Sprinkle the
apples evenly with the sugar and cinnamon and raisins, if using. Now carefully roll up the
apple-filled dough starting on the short side. Roll as carefully and tightly as you can. Slice the rolled up dough into 1 ½ -inch slices with a serrated knife (a bread knife works well) and arrange them, cut side up in an 8......
Read more »
I love this combination of disparate flavors. Toast the walnuts a bit longer than you might typically--the hint of char is delicious here.
...
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...to my sour cherry pie this week too. PIE CLASS? I love really good pie (crust) and am contemplating teaching a pie class in the next few weeks. Let me know if you’d be interested. Fruit pies, nuts pies/tarts, custard pies. . . all with excellent crust. It would be in Portland, OR on a weeknight evening or weekend afternoon, 2+ hours. Happy Thanksgiving!
Apple Pie This is a pretty classic
apple pie. You don’t want to slice the
apples......
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I was going for a not-too sweet apple dessert reminiscent of German and Italian apple pudding-cake like concoctions I grew up with, but a bit more cake-like. The addition of the sprinkle of brown sugar in the pan and the fresh nutmeg gives it a hint of Americana and cake doughnut flavor. All the fresh apples give it some weight but it's sill more cake than pudding!
...
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This is my mother’s recipe and I’m not sure where she found it or how she’s adapted it. You can use your favorite biscuit dough recipe or the simple one below that’s inspired by the Joy of Cooking. Be forewarned that you may find yourself eating too much of this or making it several times in a row or making lifelong friends with whomever you share it.
...
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Simple, delicious!
...
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...vegetable or nut oil) 1 large egg, lightly beaten 1 large
apple, peeled, cored and roughly chopped grated zest of half a lemon (optional) Preheat oven to 400 degrees. Lightly oil or butter a 12 cup muffin tin. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In another bowl combine
applesauce, milk (or yogurt), honey, oil, egg and lemon zest, if using. Combine wet and dry ingredients and stir quickly until just combined. Add......
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Blackberry Pie and Pie-crust Cookies I’m teaching a pie class (sweet and savory) this Sunday, November 14. I am a bit evangelical about pie. I love to bake most anything but there is something about pie that appeals to the minimalist in me. Just flour, butter and water for that crust and
apples, a little sugar and thickener for the filling and the sum of those few things is just so much more than you’d expect. But there are a......
Read more »
...after Thanksgiving. It’s about crimping that dough and praying that it won’t droop in the hot oven in all its buttery goodness. And it’s about
apples and pumpkins, nuts and even leafy greens with eggs and spices that fill those buttery shells, that makes me happy.
Apple Pie waiting to be covered and crimped (my favorite part). I’m dying to try this pie and this crust (even though I’ve always stuck with all-purpose flour for pie crust) and finally trying......
Read more »
...Other Sweet Things Apfelkuchen Apricot (or peach or plum) Cobbler
Apple and Quince Tart
Apple Oat Muffins Baked
Apples Blackberry Slump Carrot Cake with Maple Cream Cheese Frosting Chocolate Fudgy Cookies Chocolate Hazelnut Cookies Chocolate Pie Citrus and Coconut Brown Rice Pudding Corn Meal Pancakes Currant Cake (Johannesbeerkuchen) Jam Muffins No-Knead Bread Oak, Carrot and Nutmeg Muffins Pumpkin Seed Coconut Granola Rhubarb Yogurt Cake Quince Ricotta Bread Pudding (Ofenschlupfer) Rhubarb Crisp w/ Blackberry and Italian Prune Preserves Rice Custard......
Read more »
Henry ran off the path in to the woods just a few days ago and returned with an
apple in his mouth. He loved fruit. He was my mother’s faithful companion for almost 15 years. Henry, whom my mother referred to as a puppy his whole life, decided it was time to call it quits yesterday. He was buried with a big, sweet Gravenstein
apple. He lived a glorious life out in the woods and loved my mother so. In......
Read more »
There are many
apple confections that fall under this general title but I grew up with this particular one, a barely sweet
apple tart really, and it will always have a special place in my heart and repertoire. It’s the same crust and preparation as the Zwetschgendatschi but I always make it in a half sheet pan. . . it’s wonderful for days and makes a fine breakfast, with or without whipped cream! Feel free to halve the recipe but......
Read more »
...If you want a bean-heavy salad, just chop the greens and herbs a little finer and have the focal point be the beans, eggs, nuts, etc. And finally you need a zippy dressing. My standard is good olive oil (I like Unio by Siurana available locally at Pastaworks), lemon juice or red wine vinegar, salt and pepper and my secret ingredient: reduced
apple cider. I take a half-gallon of organic
apple cider and bring it to a boil in a......
Read more »
...these Baked
Apples) or adapting ones that do, to use less of those things. Baked
Apples filled with walnuts, dates, a little butter and coconut sugar. It’s a lot of fun and I loved these
apples I made last night for our dessert and loved them even more for breakfast this morning with Greek yogurt and maple syrup. Many European countries have a variation of this dish (which is also delicious with pears) and I grew up with some German......
Read more »
...this granola without the jam/compote. It’s delicious and just lightly sweet. Seed & Coconut Granola If you’re not using any jam/compote, increase the oil to 1/2 cup and increase the honey to 1/4 cup. 5 cups rolled oats 1 1/4 cups raw pumpkin seeds, hulled 1 1/4 cups raw sunflower seeds, hulled 1 1/2 cups coconut chips (also called flaked coconut) 1/2 pint of jam or fruit compote
/apple sauce (see headnote) 1/2 cup maple syrup or liquid sweetener......
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...that had been roasted overnight in a pit underground resting on the
apple trimmings from the previous day’s cider pressing. Ryan, the expert pig roaster (and wedding officiator) and I preparing to "pull" that juicy amazing meat off the bones The dinner was followed by 45 minutes of moving and funny toasts and stories about the couple, amazing mini-bundt cakes made by Emily’s sister and then there was dancing, until 2 am! And now back to those corncakes. They make......
Read more »
...whirlwind catch up job on some of it: Roasted peppers Roasted Tomatoes Cut the rotten parts out of a few quince and am plotting what to do with them all. Compote, paste,
apple/quince crisp, jam. . . . And alas, threw away some rotting lettuce. I think tonight’s dinner will be a frittata with some of the roasted peppers or a Savory Bread Pudding with some of the peppers and roasted tomatoes and the rest of the basil I just......
Read more »
...son ate all three of those little things plus a lemon cucumber, which “one can eat like an
apple but it doesn’t even have a core!” he gleefully discovered. First, rather tart Transparent
apples of the season. And here’s all the garlic she grew this year. Garlic harvest And take note of the basket it’s in. The handle is completely duct-taped and the rim is reinforced with some ribbon. These are the kind of things that drove me crazy as......
Read more »
From top left: beet, orange and radicchio salad; roasted squash, black bean, avocado and cilantro salad; raw collards with pickled
apples and toasted walnuts; and mixed salad with chopped egg. I got to have lunch with my mother today. You’ve heard about her many times here but not lately. I was standing at the counter in the kitchen this morning mixing yogurt into my muesli with fruit and granola and I had one of those moments where you catch yourself,......
Read more »
...until tender and slightly caramelized around the edges. Meanwhile I washed and dried the greens, roughly chopped 3 hard-boiled eggs and made a dressing. Dressing was green garlic finely minced (of which I also have a lot in the garden and since I want the garden space for other things I’m pulling it all up now), fresh thyme, dijon-style mustard, lemon juice, salt, pepper, olive oil and a few teaspoons of my reduced
apple cider. More on that later. I......
Read more »
...afford to buy this kind of granola at the store. With a few tweaks to the original recipe (I omit the pecans and use
applesauce for part of the olive oil called for) I can make six pounds of granola for about $15 by buying products in bulk from Azure Standard and making it myself (active time 10 minutes!) These are just a few of the reasons why I cook. I’d love to hear why you do or don’t! Granola......
Read more »
…of apple cider, reduce it and give your friends who like to cook and drink a little jar or it as a gift. Or just make a bunch and freeze some. It also keeps well in the fridge for several months. And speaking of gifts, you might also give the gift of a cooking class (to yourself or others) this season– a gift that doesn’t clutter anyone’s home yet makes a daily difference for the tummy! Apple Cider…
…Filling: about 5 cups sliced apples and quince (or apples and pears, see headnote), keeping apples and quince separate and slicing quince a bit thinner than the apples 1/3 – 1/2 cup sugar (depending on tartness of fruit) Zest of half a lemon 3 tablespoons reduced apple cider syrup* 1 teaspoon vanilla 1 1/2 tablespoons butter Depending on your ratio of quince to apples mix each with the respective amount, more or less, of sugar and lemon zest. Mix the…
…many apples as you can but you will be rolling up the dough so keep that in mind. Sprinkle the apples evenly with the sugar and cinnamon and raisins, if using. Now carefully roll up the apple-filled dough starting on the short side. Roll as carefully and tightly as you can. Slice the rolled up dough into 1 ½ -inch slices with a serrated knife (a bread knife works well) and arrange them, cut side up in an 8…
…to my sour cherry pie this week too. PIE CLASS? I love really good pie (crust) and am contemplating teaching a pie class in the next few weeks. Let me know if you’d be interested. Fruit pies, nuts pies/tarts, custard pies. . . all with excellent crust. It would be in Portland, OR on a weeknight evening or weekend afternoon, 2+ hours. Happy Thanksgiving! Apple Pie This is a pretty classic apple pie. You don’t want to slice the apples…
…vegetable or nut oil) 1 large egg, lightly beaten 1 large apple, peeled, cored and roughly chopped grated zest of half a lemon (optional) Preheat oven to 400 degrees. Lightly oil or butter a 12 cup muffin tin. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In another bowl combine applesauce, milk (or yogurt), honey, oil, egg and lemon zest, if using. Combine wet and dry ingredients and stir quickly until just combined. Add…
Blackberry Pie and Pie-crust Cookies I’m teaching a pie class (sweet and savory) this Sunday, November 14. I am a bit evangelical about pie. I love to bake most anything but there is something about pie that appeals to the minimalist in me. Just flour, butter and water for that crust and apples, a little sugar and thickener for the filling and the sum of those few things is just so much more than you’d expect. But there are a…
…after Thanksgiving. It’s about crimping that dough and praying that it won’t droop in the hot oven in all its buttery goodness. And it’s about apples and pumpkins, nuts and even leafy greens with eggs and spices that fill those buttery shells, that makes me happy. Apple Pie waiting to be covered and crimped (my favorite part). I’m dying to try this pie and this crust (even though I’ve always stuck with all-purpose flour for pie crust) and finally trying…
…Other Sweet Things Apfelkuchen Apricot (or peach or plum) Cobbler Apple and Quince Tart Apple Oat Muffins Baked Apples Blackberry Slump Carrot Cake with Maple Cream Cheese Frosting Chocolate Fudgy Cookies Chocolate Hazelnut Cookies Chocolate Pie Citrus and Coconut Brown Rice Pudding Corn Meal Pancakes Currant Cake (Johannesbeerkuchen) Jam Muffins No-Knead Bread Oak, Carrot and Nutmeg Muffins Pumpkin Seed Coconut Granola Rhubarb Yogurt Cake Quince Ricotta Bread Pudding (Ofenschlupfer) Rhubarb Crisp w/ Blackberry and Italian Prune Preserves Rice Custard…
Henry ran off the path in to the woods just a few days ago and returned with an apple in his mouth. He loved fruit. He was my mother’s faithful companion for almost 15 years. Henry, whom my mother referred to as a puppy his whole life, decided it was time to call it quits yesterday. He was buried with a big, sweet Gravenstein apple. He lived a glorious life out in the woods and loved my mother so. In…
There are many apple confections that fall under this general title but I grew up with this particular one, a barely sweet apple tart really, and it will always have a special place in my heart and repertoire. It’s the same crust and preparation as the Zwetschgendatschi but I always make it in a half sheet pan. . . it’s wonderful for days and makes a fine breakfast, with or without whipped cream! Feel free to halve the recipe but…
…If you want a bean-heavy salad, just chop the greens and herbs a little finer and have the focal point be the beans, eggs, nuts, etc. And finally you need a zippy dressing. My standard is good olive oil (I like Unio by Siurana available locally at Pastaworks), lemon juice or red wine vinegar, salt and pepper and my secret ingredient: reduced apple cider. I take a half-gallon of organic apple cider and bring it to a boil in a…
…these Baked Apples) or adapting ones that do, to use less of those things. Baked Apples filled with walnuts, dates, a little butter and coconut sugar. It’s a lot of fun and I loved these apples I made last night for our dessert and loved them even more for breakfast this morning with Greek yogurt and maple syrup. Many European countries have a variation of this dish (which is also delicious with pears) and I grew up with some German…
…this granola without the jam/compote. It’s delicious and just lightly sweet. Seed & Coconut Granola If you’re not using any jam/compote, increase the oil to 1/2 cup and increase the honey to 1/4 cup. 5 cups rolled oats 1 1/4 cups raw pumpkin seeds, hulled 1 1/4 cups raw sunflower seeds, hulled 1 1/2 cups coconut chips (also called flaked coconut) 1/2 pint of jam or fruit compote/apple sauce (see headnote) 1/2 cup maple syrup or liquid sweetener…
…that had been roasted overnight in a pit underground resting on the apple trimmings from the previous day’s cider pressing. Ryan, the expert pig roaster (and wedding officiator) and I preparing to “pull” that juicy amazing meat off the bones The dinner was followed by 45 minutes of moving and funny toasts and stories about the couple, amazing mini-bundt cakes made by Emily’s sister and then there was dancing, until 2 am! And now back to those corncakes. They make…
…whirlwind catch up job on some of it: Roasted peppers Roasted Tomatoes Cut the rotten parts out of a few quince and am plotting what to do with them all. Compote, paste, apple/quince crisp, jam. . . . And alas, threw away some rotting lettuce. I think tonight’s dinner will be a frittata with some of the roasted peppers or a Savory Bread Pudding with some of the peppers and roasted tomatoes and the rest of the basil I just…
…son ate all three of those little things plus a lemon cucumber, which “one can eat like an apple but it doesn’t even have a core!” he gleefully discovered. First, rather tart Transparent apples of the season. And here’s all the garlic she grew this year. Garlic harvest And take note of the basket it’s in. The handle is completely duct-taped and the rim is reinforced with some ribbon. These are the kind of things that drove me crazy as…
From top left: beet, orange and radicchio salad; roasted squash, black bean, avocado and cilantro salad; raw collards with pickled apples and toasted walnuts; and mixed salad with chopped egg. I got to have lunch with my mother today. You’ve heard about her many times here but not lately. I was standing at the counter in the kitchen this morning mixing yogurt into my muesli with fruit and granola and I had one of those moments where you catch yourself,…
…until tender and slightly caramelized around the edges. Meanwhile I washed and dried the greens, roughly chopped 3 hard-boiled eggs and made a dressing. Dressing was green garlic finely minced (of which I also have a lot in the garden and since I want the garden space for other things I’m pulling it all up now), fresh thyme, dijon-style mustard, lemon juice, salt, pepper, olive oil and a few teaspoons of my reduced apple cider. More on that later. I…
…afford to buy this kind of granola at the store. With a few tweaks to the original recipe (I omit the pecans and use applesauce for part of the olive oil called for) I can make six pounds of granola for about $15 by buying products in bulk from Azure Standard and making it myself (active time 10 minutes!) These are just a few of the reasons why I cook. I’d love to hear why you do or don’t! Granola…
