Posts Tagged ‘apples

21
Dec
08

Dangerous Hanukkah Dinner, Oy!

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28
Oct
08

Potato Frittata with Prosciutto and Gruyere and Tossed Salad with Lemon-Honey Vinaigrette

Potato Frittata with Prosciutto and Gruyere and Tossed Salad with Lemon-Honey
Vinaigrette


This flavorful frittata from Food and Wine is quick to make and could be a great dinner,
brunch or breakfast.  It’s good hot from the oven or cold.

I cut the recipe in half to make a smaller frittata – half the recipe makes five generous servings.  Although I cut the rest of the ingredients in half, I added extra scallions (for a total of four) and used 3 oz. of prosciutto instead of 2 oz., just to add a little extra flavor.  The cooking times called for in the recipe still held for the reduced quantity and it came out cooked to the right doneness.  I garnished wedges of the frittata with thyme sprigs.


Tossed Green Salad with Honey-Lemon Vinaigrette
This dressing is light and tangy, and easy to make.

½ package Boston and red lettuce mix
¼ yellow pepper, finely chopped
¼ apple, finely chopped

2 scallions, finely chopped

Honey-Lemon Vinaigrette Dressing

Juice of ¾ large lemon
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
salt and freshly ground pepper to taste

27
Oct
08

Chicken Stew with Apples and Bacon

I started out with this Chicken Stew with Cider and Parsnips recipe from Food and Wine.  I made quite a few changes, some based on ingredient availability, some based on preference.

Ingredient changes:

-Halved the quantities to make 2 servings instead of 4.

-Used 3 cut-up chicken breasts instead of thighs and drumsticks.

-Added 4 chopped strips of bacon to add flavor and prevent dryness since white meat was used instead of dark meat.

-Used chopped apples instead of parsnips because it’s what I had on hand.

-Used 1/2 cup white wine instead of apple cider because it’s what I had on hand.  I reduced the total amount of liquid by about 1/4 cup to account for using apples, which release some water as they cook.

-Added 1 clove of minced garlic and 1/4 teaspoon dried rosemary.

Process changes:

-My first step was to cook the bacon in the stew pot until crispy.  I then removed it from the pan and used the drippings to brown the  chicken pieces, and then removed the chicken from the pan.

-Next, I cooked the onions, garlic, carrots and apples in the pan for 3-4 minutes before adding the liquid.  I think I should have let them cook a little longer at this stage, particularly the carrots.  They were still a little undercooked when the rest of the stew was ready.

-At this point I added the white wine and then the chicken broth, and the thyme and rosemary, and simmered the mixture for 10 minutes, then put the chicken and bacon back in, and cooked it in the oven for 10 minutes.  It could have done with more time for the vegetables to cook and the liquid to reduce a little more, but the chicken was done after ten minutes and I didn’t want it to be overcooked.

I served this over white rice.  The bacon added what the chicken breasts left wanting as far as flavor and richness.  This turned out to be a flavorful and satisfying meal.

21
Oct
08

Confetti Slaw with Lime Dijon Dressing

Confetti Slaw

This fresh, colorful slaw is a great alternative to a run-of-the-mill salad. Toss all the ingredients together and dress with the lime Dijon below.

1/3 package shredded coleslaw mix with red and green cabbage and carrots
3 tablespoons finely chopped red onions
½ yellow bell pepper, finely chopped
½ large apple, finely chopped
¼ cup freshly grated Parmesan
Salt and freshly ground pepper

Zesty Lime-Dijon Dressing

3 tablespoons Extra Virgin Olive Oil
Juice of ½ lime
1 teaspoon Dijon mustard
1 teaspoon honey
½ clove of garlic, minced
Freshly ground sea salt and pepper to taste

Whisk ingredients together in a small bowl.  Add more EVOO or lime juice to your taste. This dressing is also great on a chopped salad.

16
Oct
08

Big-Kid Pigs in a Blanket, Steakhouse Mac and Cheese and Apple Cider Slaw

This is a fun, satisfying meal for a cool fall night.  It’s all quick and easy, too.  I garnished the plates with apple slices and served more on the side.  The slaw and apples are a refreshing complement to the heavier sausages and mac and cheese.

Big-Kid Pigs in a Blanket

4 Chicken Apple Sausages (Pre-cooked)
1 package dough for bread sticks
2 tablespoons Dijon mustard and more for serving

Preheat oven to 350.  Spray a cookie sheet with cooking spray.  Brush each sausage with Dijon mustard and wrap in bread dough strips (approximately 2 strips per sausage).  Bake for 15 minutes, or until bread is golden brown. Makes 4 servings.

Steakhouse Mac and Cheese

I usually make baked mac and cheese in a casserole dish with breadcrumbs.  We went to Manny’s Steakhouse the other night and my husband spotted their mac and cheese side dish and asked me if I could make it like that – a huge bowl of cheesy mac mounded high without any topping.  It’s actually faster than the casserole way since you don’t have to bake it.

8 oz. elbow macaroni or small cut pasta shape of your choice (I used campanelle)
2 tablespoons butter
2.5 tablespoons flour
1 cup milk
2 cups shredded cheese of your choice (I used sharp cheddar and Parmesan)
1/2 teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon nutmeg

Cook pasta according to package directions and drain.  Melt butter in saucepan over medium heat.  Add flour and blend thoroughly.  Continue cooking and stirring for 2-3 minutes.  Remove from heat and add milk, stirring thoroughly.  Place over medium high heat and bring to a boil, stirring constantly.  Reduce heat to medium after the mixture reaches a boil.  Add cheese and melt throroughly.  Add salt, pepper and nutmeg.  Mix pasta into cheese sauce.  Season with additional salt and freshly ground pepper to taste. Makes 4-6 servings.

Apple Cider Slaw

½ package bagged shredded coleslaw cabbage mix
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Salt and pepper to taste

I would recommend adding a little of the oil and vinegar to the slaw at a time until you get the balance you prefer on the dressing.  You can add a little extra zing by adding a couple tablespoons of chopped fresh cilantro if you like it.

30
Sep
08

Barbara’s Brisket with Leek Latkes and Mama Grande’s Homemade Applesauce

My mother-in-law Barbara makes this incredible brisket for holiday meals.  If we can’t be at home with Matt’s family for the holidays, at least we can feel a little closer by eating the food we love.  We started this Rosh Hashanah meal with Matt’s favorite food ever — Barbara’s chicken soup with matzo balls.  We ate the soup with Challah.  Thankfully, the soup was the real thing since Barbara left some with us when she came to visit and it’s been waiting in the freezer for this special occasion.  That recipe is super double secret, but I will share her wonderful brisket recipe. I basically halved this recipe and cooked it for half as long because the brisket I used was a little under two pounds.  The brisket and the applesauce can both be made a day or more ahead of being served.

Barbara’s Brisket

4-5 lb. first or flat-cut brisket
3 large onions
1 clove garlic, crushed
¾ cup ketchup
½ cup dark brown sugar
½ cup water
3 bay leaves

Preheat oven to 325.  Slice onions and sauté in a little bit of oil until soft.  Remove from frying pan and sear brisket on both sides.  Season meat and rub with garlic.  Put into roasting pan with onions on top. Combine ketchup, brown sugar and water – pour over brisket.  Put bay leaves on top.  Cover tightly and bake at 325 for 3.5 to 4 hours.

Remove from oven.  Discard bay leaves.  Separate meat from gravy.  Mash gravy and onions through strainer. (I didn’t have a strainer, so only mashed up the onions somewhat.)  Refrigerate meat and gravy overnight.  Remove fat from meat and slice against the grain.  Combine with gravy after fat is removed.  To serve, reheat covered at 350 for 30 minutes.

Leek Latkes

Latkes are probably associated with Hanukkah more than Rosh Hashanah, but leeks are a traditional Rosh Hashanah food, so I thought I would try out this recipe from Tipuach Zahav (Golden Apple) restaurant in Tel Aviv.  The latkes turned out really well.  They’re not too heavy because they’re lightly fried on each side, not deep fried. These are very flavorful, with the cilantro especially standing out.  They’re also great little appetizers if you make the “mini” version described in the recipe.  The parmesan cheese can be omitted to make them non-dairy.

Mama Grande’s Homemade Applesauce

Applesauce is great with just about any kind of latke and this continues with the Rosh Hashanah apple theme.  Since I was a little girl, I’ve loved the homemade applesauce Mama Grande, my grandmother, makes with McIntosh apples from New York.   The recipe is very simple and can be frozen.

4 large McIntosh apples, peeled, cored and chopped
½ cup water
3 tablespoons sugar

Cook apples and water in a saucepan over medium-low heat until apples are soft and the consistency you want in the applesauce.  Stir in sugar to taste – I used about 3 tablespoons in this batch.  Makes 4 servings.

We finished this meal with Apple Crisp.




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