A Trio of Apple Butters

12 October 2008 Filed In: apple, canning, Dairy-free, Fall, Gluten-free, pear, Seasonal Dishes, Side Dish, Soy-free, spreads, Type of Dish, Uncategorized, Vegan, Vegetarian, Winter




After swinging by the UES to pick up our beloved Aunt Sheri on Saturday morning, our family headed out to Rockland County to meet some friends. We had a date to go apple-picking at The Orchards of Conklin, just a hop, skip, and a jump from the City.

The Delicious Daddio, my husband that is, did the major workload as he held up the big claw pole (unofficial name) and pulled down at least 30 of the 35 pounds of apples we took home with us.  My daughter and her friends hunted for the few apples hidden on the lower branches while my son ran quality control, tasting to make sure that the apples from each tree were up to snuff.  The children had an amazing time, and if you can squeeze it in over the next couple of weekends, we highly recommend a little jaunt out of New York City, or where ever you live, to pick apples and climb trees.
For the past month, we’ve been apple slacks, ignoring them almost entirely.  In my inbox sat a whole slew of emails from family members and friends inquiring as to a good recipe for apple butter.  Oh, yeah yeah, I’ll post about it tomorrow I kept replying…now, toward the end of the season, we’ve finally gotten our act together.
Here is my trio of apple butter recipes, ready to use up all the many many apples with which you’re currently co-habiting.  This trio includes: Seckle Pear, Cardamom, and Original.  The grown-up chef will be doing quite a lot here since it’s made on the stovetop, so make sure that you kick it while the rest of the family is doing the hunting and gathering.  After the actual apple picking is done, please let your children help weigh out the apples and assemble and measure the ingredients with you before you turn on the stove.
Original Apple Butter
*5 lbs. apples, peeled cored and cut into large slices
*2 c. apple cider
*1 T. lemon juice
*a couple of two-inch strips of lemon zest from an organic lemon
*1 c. brown sugar
*1/2 c. sugar
*1/2 t. salt
*1 T. ground cinnamon
*1 t. nutmeg
*10 pieces of candied ginger

In a large, covered stock pot over medium-high heat, cook the apples with the cider for 30 minutes.  Reduce the heat to low, and add the rest of the ingredients.  Cook 2-4 hours, partially covered, stirring occasionally until the mixture moves past the apple sauce phase and into the butter phase.  It should be thick enough to spread.  

Spoon out the lemon zest and discard.  Puree the butter till smooth.  Follow canning instructions here.



Seckle Pear Apple Butter

*3 lbs. apples, peeled, cored, and chopped into large slices
*2 lb. seckle pears (or other delicious varieties)
*1 1/2 c. apple cider
*1 T. lemon juice
*a two-inch strip of  lemon zest from an organic lemon
*1 c. brown sugar
*1 1/2 t. ground cinnamon
*pinch of cloves
*a star anise
*a pinch of salt

Follow the instructions for the Original Apple Butter (above), making sure to also take out the star anise with the lemon zest.  This time, instead of pureeing, just mash the mixture with the back of a spoon till there are small chunks but no gigantic pieces.

Cardamom Apple Butter

*5 lbs. apples, peeled, cored, and cut into large slices
*1 c. apple cider
*1 T. lemon juice
*1 T. ground cardamom
*1 t. ground cinnamon
*1/8 t. nutmeg
*1 c. brown sugar
*1/2 t. salt

Follow the directions for Original Apple Butter, except you’ll have no lemon zest to toss before pureeing.  

****Do not reduce either the lemon juice or the sugar if you’re canning these.
****Please follow the instructions for canning provided in this link.

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Halloween Cupcakes at About.com

10 October 2008 Filed In: Uncategorized

We’ve been talking about Halloween over here a whole bunch but have yet to break out our inner ghosts and goblins.  If you’re one of those low key mums who isn’t all Martha-ed out, check out these kitty cupcakes from Stephanie Gallagher over at the kids’ cooking section of About.com.  Love the way she used the red licorice instead of the yucky black.   Peruse these, along with a bunch of other chill Halloween cupcake decorating options for the spooky little yummies in your life, here. 

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Pepita-Studded Squash Muffins

09 October 2008 Filed In: bread, Breads, Fall, Halloween, muffins, pumpkin, Soy-free, squash, Vegetarian, Winter



The squash puree level in our apartment this time of year is prolific.  Squash and pumpkins sit roasted or waiting to roast on every available inch of counter space and fill endless jars after they are pureed.  From the puree, we make muffins, soups, cookies, breads, lasagnas, pies, little beds to place chickens or fish on, jars of fresh baby food to give away to our tiniest friends, and on and on from the bounty.  

Now that the economy is in such a dire state, buying foods that are in season and, in particular, those that you find at your local farmers market is becoming crucial.  It is an easy way to save money while investing in your neighborhood and your local farmers and eating crazy delicious food at the same time.   
Just ask my daughter, a girl who would no more eat straight up squash puree than fresh worms.  Bake it into a muffin, though, and there she is…eating something that we would buy at the fancy grocery for over a dollar a pop and sucking down vitamins A, C, K, and B6, too.
Pepita-Studded Squash Muffins

*2 c. unbleached all-purpose flour
*1 1/3 c. whole wheat pastry flour
*1 T. baking powder
*1 t. baking soda
*1 1/2 t. salt
*3 T. ground cinnamon
*1 T. ground nutmeg
*1/2 t. cloves
*a couple of pinches of ground black pepper
*1 1/4 c. veggie oil 
*1/4 c (4 T.) of butter, melted
*2 c. sugar
*2 1/2 c. squash puree
*1 t. vanilla
*6 eggs
*1/2 c.-1 c. raw pumpkin seeds (a.k.a pepitas)

Preheat your oven to 325 degrees F.  

Have your yummy line 24 muffin cups with papers.  We like to say to whom each muffin will eventually go.

In a large bowl, whisk together the flours, the baking soda and powder, salt, and the spices.  

In an even larger bowl, mix together the puree, the sugar, vanilla, oil and butter.  Then add the eggs, one at a time, stirring well after each addition.  

Now fold in 1/4 of the dry ingredients into the wet ones at a time.   Use a light hand here.  The batter should be sort of smooth but not overmixed.

Fill each muffin cup 3/4 full.  Sprinkle with the pumpkin seeds.  Bake for about 35 minutes or till the middle top of the muffin springs back when you push it with your finger.  Cool 5 minutes and then turn the muffins out onto a cooling rack.

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Cooking Class: Fall Lasagnas

08 October 2008 Filed In: cheese, cooking class, Fall, Halloween, lasagna, lunchbox, Main Dish, Soy-free, squash, Thanksgiving, Vegetarian, Winter





You know those days when you wish that dinner was already made and waiting on the table for you and your family?  Why can’t we all have private chefs at our bidding?  Sighhhh.
Well, my budget cure for this is the lasagna.  You can make a whole lot at once, eat some right then, freeze some, and even make someone else’s day by giving some away to some nice deserving people who probably are daydreaming of having dinner already made and on the table for them and their family.  (Please send all extra lasagnas to Tribeca c/o Cate.)  Then, on that day when you’re feeling super lazy, you can pull out the leftovers, which will be delicious even if they’ve been sitting in your freezer for several weeks, and have a tasty meal all la ti da.
Our cooking class this week focused on a special version of lasagna that brings some of the exquisite flavors of Fall to the table.  We made individual lasagnas in ramekins to take home and cook later and feasted on a large, class-sized lasagna together.
Fall Lasagne

*4 lbs squash or pumpkin, such as Acorn, Butternut, or Hubbard
*3 T. olive oil
*1 1/2 t. ground cinnamon
*1/2 t. ground nutmeg (for the squash) + 1 1/2 t. (for the ricotta)
*2-3 T. fresh sage, finely chopped
*1 lb. ricotta
*1 egg, slightly beaten
*1 1/2 c. carrots, shredded
*12 no-boil lasagna noodles
*a large ball of fresh mozzarella cheese, grated
*1/2 c. parmesan cheese, grated

Preheat the oven to 375 degrees F.  Line 2 rimmed baking sheets with parchment paper.
Cut your squashes in half.

Mini-Chef Time: Scoop out the seeds and stringy things with a large spoon.  Place each squash halve cut side up on the baking sheet.  Sprinkle the olive oil on the squash and then salt, pepper, cinnamon, and the 1/2 t. nutmeg.  Using a basting brush or your hands, spread everything evenly out over the squash.  

Big Person: Put the squash in the oven and bake for about 45 minutes, or until soft and beginning to brown.  

Mini-Chef: Meanwhile, in a medium bowl, combine the ricotta with the egg, the carrots, the 1 1/2 t. nutmeg, and salt and pepper, to taste.  Refrigerate till you’re ready to assemble the lasagna.
Butter a 13×9 inch lasagna pan.  

When the squash has come out of the oven and cooled down a bit, scoop out the flesh into a big bowl. 

Big Person: Puree the squash in the food processor or with an immersion blender.
Now, set out all of your ingredients in a line in this order: ricotta mixture, noodles, squash puree, sage, mozzarella, parmesan.

Mini-Chef: Scoop about 1 c. of the ricotta mixture into the lasagna pan and spread it out into a thin layer on the bottom of the pan.  Place a layer of noodles on top, trying not to overlap any. Now it’s time for the squash layer.  1 c. of squash puree should cover your first layer of noodles, and then you’ll sprinkle a bit of the sage over the squash.  More noodles to cover.  Repeat the ricotta layer and the squash and the ricotta again.  Mozzarella.  Any sage you might have left over.  Parmesan. 

Into the oven and bake for 45 minutes-1 hour.  The top should be golden brown.  Let cool at least 15 minutes before serving.

***You can double, triple, or grazuple this recipe.  

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Grits with Heirloom Tomato Confit and Collard Green Pesto

06 October 2008 Filed In: Appetizers, baby puree, breakfast, collard, Fall, Gluten-free, grits, Main Dish, Soy-free, Summer, tomato, Vegetarian

One thing I learned pretty quickly while staying out in South Carolina Low Country with a gigantic family is that time on the computer is very hard to come by.  So, here I am, back in Yankee-land after having time on my hands to dream.

Due to all the hospitality we got while in the South, all of our meals were made for us.  Nobody even let me so much as scramble an egg.  What I DID do is a lot of watching, learning, and tasting, and one of the most delicious things we tasted and all loved was the Shrimp n’ Grits.   The whole family chowed this dish.
This is my veggied out version.  I, for sheer love, smuggled several spectacular heirloom tomatoes into the North for this dish, but go ahead and use whatever you have in your garden, your neighborhood, or your can.  And, thanks to all y’all in the Southland for the comfort and the food.  Without further ado….

  
Grits with Heirloom Tomato Confit and Collard Pesto

For the Confit:
*3 lbs. tomatoes, cut into wedges
*4 fresh basil leaves
*2 large cloves of garlic, peeled and with woody end chopped off
*2 T. extra virgin olive oil
*2 T. unsalted butter
*1/2 c. chopped onion (we used a sweet onion)
*1-2 T. honey
*salt and pepper to taste
Preheat your oven to 350 degrees F.  Line a large roasting pan with parchment.

For your mini-chef: Allow her to lay out the tomatoes in the roasting pan, sprinkle with salt, pepper, and olive oil.  Then hand her the basil leaves one at a time, and let her tear them in two and stick them, along with the garlic cloves, here and there among the tomato wedges.
Big person time: Stick the tomatoes into the oven and roast about an hour or till just starting to brown.  About 10 minutes before the tomatoes will be ready, heat the butter in a skillet, and cook over low heat.  When you pull the tomatoes out of the oven, pour them right into the skillet.  Add the honey and salt and pepper to taste, and cook down the mixture till it’s very mushy, jam-like.

For the Collard pesto:
*1 1/2 c. collard greens, chiffonaded (chopped) pretty finely
*1 clove garlic
*3 basil leaves
*1/4 c. extra virgin olive oil
*1/4 c. parmesan cheese, grated

Put all the ingredients into the base of a mortar and pestle and let your mini-chef go to town mushing  it and grinding it till it’s your desired consistency.  

For the grits:
*3 T. butter
*2 c. milk
*1 c. water
*1 c. grits (a.k.a. polenta)
*1/4-1/2 c. parmesan cheese, grated

All of this is done on the stovetop, so no mini-chefs allowed near for this last part.

Melt the butter in a saucepan over medium heat.  Pour in the milk and the water, and whisk them together as you slowly bring them to a boil.  Gradually pour in the grits in a slow, steady stream, whisking the entire time.  Reduce the heat to low, and let the grits simmer.  Give an occasional good stir, especially toward the end, so that the grits don’t scald or stick.  They should be done in about 12-13 minutes.   Stir in the cheese and salt and pepper to taste.

Now, assemble: grits first, confit next, pesto last.  Serve ASAP.




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