It’s the first day of fall and that calls for an apple cake at my house. How about yours? This one’s from King Arthur flour. Use all-purpose or whole wheat. Your choice. Love a cake recipe that doesn’t require a mixer. Just be sure your butter is nice and soft before mixing up this cake.
I’m leaving you with a slightly savory take on apples from a Southern Living recipe. Fabulous as a side dish.
And now for the apples. Try this recipe from”Baking Chez Moi” by Dorie Greenspan.
If you have a mandoline, she offers this brilliant idea for slicing apples – just wash the apples and slice them right up to the core. Works without a mandoline, too, of course. Wish I’d thought of it
One recipe that doesn’t require cooking. It comes to us from Whole Foods again. I love Waldorf salad. Yogurt as dressing is a great switch from mayonnaise.
So nice to have mustard greens in our box this week. I love these spicy frilly leaves. This recipe makes a Caesar-type salad dressing. Don’t be afraid of the anchovies – they really stand up to the bite of the greens. I’ve adapted this recipe from chow.com.
One last apple recipe for 2013. This is from “The Sprouted Kitchen: A Tastier Take on Whole Foods” by Sara Forte.
From the book:
The contrasts in both temperature and texture—from the crunchy crust, to the cold ice cream, to the warm apples—put this ice cream pie in a class all its own. And, believe it or not, all the components can be made in advance, so all you have to do is simply warm up the apples when you’re ready to serve. If you or someone you’re serving has a nut allergy, 1/2 cup more oats can be substituted for the pecans in the crust.
Note that if you put all the warm apples on top of the ice cream pie, you will end up with a big mess. I suggest cutting the pie into pieces and serving each with an individual scoop of warm apples. Alternatively, you can serve the sautéed apples at room temperature, which will keep the ice cream from melting so quickly.
Preheat oven to 350 degrees F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove Read More…
Is there anyone who doesn’t love carrot soup? The carrots in my CSA box were on the large side so they’ll be perfect for soup. This is a recipe from Southern Living.
I seem to be in the mood for gouda. If you’re not “pie-d” out, try this recipe from seriouseats.com. It offers an interesting method of dealing with apples which helps avoid a pie that’s overrun with juice.
A recipe from Whole Foods. It’s always good to be reminded that apples are great in salads.