Autumn Cabbage with Apples
Autumn Cabbage with Apples
I think cabbage is underrated. It is such a versatile vegetable. Cabbage is good in both hot and cold dishes, it isn’t expensive, and cabbage is good for you. I was looking for a side dish for a duck dinner the other night and I decided to start with cabbage. Since I had a pretty good sized head of green cabbage and just a small piece of red cabbage, I mixed the two together. I added cider vinegar, sugar and seasonings. Then I added apples to round out the dish. It had a sweet and sour flavor that went well with the duck. I’d also serve this as a side dish with ham, pork or even a lamb roast. It would go well with any of them. You could use any color cabbage for this dish- or combine colors, as I did. Perfect for a Fall dinner.
Autumn Cabbage with Apples
2-3 T. oil
2-3 onions, sliced thin
8 c. chopped cabbage, any color
1 c. stock- chicken or vegetable stock
1/2 c. apple cider vinegar
1/4 c. sugar
1 t. celery seeds
3 apples, peeled , cored and diced
salt and hot pepper sauce to taste
Heat oil in skillet and cook onion until tender and a little wilted. Add cabbage, stock, vinegar, sugar and celery seeds and cook until cabbage is tender. Most of the liquid will evaporate. Add the apples and cook until apples are just heated through. Season with salt and hot sauce and serve. Serves 5-6.
Pink Applesauce
Pink Applesauce
Inspired by some of my canning friends, who add all sorts of other fruits to their applesauce, I decided to mix things up a little by making applesauce with cranberries. It came out a pretty shade of pink. The cranberries also added nice tartness to the mix. Doing it over, I would add another bag of cranberries, perhaps. The nice thing about applesauce, is you can make any amount, depending on how many apples you happen to have. You can also freeze the mixture if you don’t want to can it.
Pink Applesauce
60 medium apples, I used mostly Melrose and some Jonathans
12 oz. cranberries
water
1 c. lemon juice
sugar to taste
Peel and core apples. Put in water with some ascorbic acid, citric acid or lemon juice to prevent discoloration. Place apples in a pot with enough water to prevent sticking and add the cranberries and lemon juice. Cook over medium high heat until soft. I wanted smooth applesauce, so I ran the cooked apple mixture through a food mill on the medium blade. Return apple mixture to pan and bring to a boil. Sweeten with sugar, if you like, or leave unsweetened. Have water bath full of boiling water and have hot, clean canning jars and lids and rings ready. Ladle hot applesauce into hot jars, leaving 1/2 inch of headspace. Wipe rims and apply lids. Process in a boiling water bath for 20 minutes for pints or quarts. Turn off heat and let jars stand in water bath 5 minutes before removing. Set in a draft free area to cool down. Yield: 8 quarts 0r 16 pints.
Apple Pie Blintzes
Apple Pie Blintzes
Since I posted the recipe for making your own apple pie filling yesterday, I thought I’d share a fun way to use it- other than in a pie. I made blintzes with the pie filling. I used flour tortillas for the crepes.
I soaked the tortillas in milk – actually I soaked them in almond milk because that is what I had- but you could use regular milk if you prefer. By soaking the tortillas in milk, they soften up and can be used like a crepe. Soak them for at least 10 minutes, or up to 30 minutes. I placed the tortillas in a shallow baking pan and made sure to drizzle each one with almond milk as I added them to the pan.
For the filling, I used some of my homemade apple pie filling. If you have fresh apples, you can just peel and slice the apples, then cook them in a little water and sugar until softened. You can make them as sweet as you like. You made need less sugar if the apples are extra sweet. Add some cinnamon and nutmeg, too. If they are too watery- combine a little cornstarch with cold water and drizzle the mixture in until the apples thicken up. Don’t add too quickly or you might them too thick and gummy.
To assemble the blintzes, place a softened tortilla on your work surface and spoon a little apple filling in the middle. You can do this with hot filling, or even make the filling ahead of time and use it cold. Don’t over fill them or you won’t be able to fold them up. I used 8-inch tortillas and used about 1/4 cup of filling for each one. Fold the sides in until they almost meet in the middle and them roll the tortilla up to cover the filling. Place seam side down until ready to fry them.
Heat butter in a skillet, and brown the blintzes over medium heat until lightly toasted on both sides. They will be crispy on the outside, but tender in the middle. Put on a serving plate, sprinkle with powdered sugar and serve while warm. These are fine just as they are, but feel free to add ice cream or whipped cream, too.
My guests really liked them and said they did not realize they were made from tortillas. I have made these before and use different fruit fillings. I’ve even made a cheese filled version a few times. It seems I usually have a package of tortillas, so it is a go-to dessert for me in a pinch.
Canned Apple Pie Filling
Apple Pie Filling
While I think the best pie is made with fresh apples, I also like making and canning my own apple pie filling. It is a handy way for me to enjoy local apples throughout the year. It is also a whole lot better than any commercial pie filling I have tried. Loaded with plenty of big chunks of apples and seasoned with cinnamon and nutmeg- I think it the next best thing to fresh apples for baking.
I use my canned filling to make pies, but I also use it for kolachy, blintzes, cakes and more.
The hard part, for some, is getting a hold of Clear Gel. It is a special type of cornstarch. I buy mine on line, but you can find it in stores where the Amish shop. Clear Gel stays thick, even if it is reheated. Regular cornstarch will not.
Here is the recipe I use. You can tweak the seasonings to suit your own taste, but keep in mind that spices sometimes get stronger when canned, so don’t go too crazy!!
Apple Pie Filling
6 qts. apples, sliced and blanched
5 1/2 c. sugar
1 1/2 c. Clear Gel- modified cornstarch available on line and in Amish stores
1 T. cinnamon
1 t. nutmeg
2 1/2 c. cold water
5 c. apple juice
3/4 c. lemon juice
If apples lack tartness use an additional 1/4 cup of lemon juice. Wash, peel and core apples and cut into 1/2 thick slices. Place in water treated with either lemon juice, citric acid or ascorbic acid to prevent darkening. Remove from solution and drain well. Blanch in boiling water- 2 quarts at a time- for 1 minute. As you finish each batch place in a bowl and cover to keep warm. In large pot combine sugar, Clear Gel, cinnamon, nutmeg, water and apple juice. Stir over medium heat until mixture begins to bubble and thicken. Add lemon juice and boil 1 minute. Add drained apples and stir gently to combine. Ladle into hot, clean jars leaving 1 1/2 inches of headspace. Remove air bubbles. Wipe rims and adjust lids. Process in a boiling water bath- pints or quarts for 25 minutes. After the time is up, turn off canner and let jars sit in water bath for 5 minutes before removing. This will reduce the chance of siphoning. Makes 7 quarts or 14 pints.
For only 1 quart
3 1/2 c.apples
3/4 plus 2 T. sugar
1/4 c. Clear Gel
1/2 t. cinnamon
1/8 t. nutmeg
1/2 c. cold water
3/4 c. apple juice
2 T. lemon juice
Rustic Apple Galette
Apple Galette
If you like apple pie, you should like apple galette. I actually find a galette easier to make than pie. You don’t have to try to roll out your dough to fit into the pie pan. Instead, you roll out your pastry dough, fill the middle with apples, and fold the edges over. You can make it with other fruits, as well. With a galette, you don’t have to worry about rolling out a perfect circle of dough, either. That takes a lot of pressure off, if rolling a perfect circle of dough is not your best talent. I must confess to liking its rustic charm. I make my own crust, but you can used purchased crusts, if you prefer. You can serve your galette with ice cream, whipped cream or dusted with powdered sugar.
Apple Galette
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. butter, chilled
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in butter. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
Filling:
5-6 medium apples- I used Jonathan, Gala and Macintosh
2/3 c. sugar- plus extra for sprinkling
3 T. cornstarch
1 T. cinnamon
1 T. Lemon juice, plus extra for treating the apples
1 t. nutmeg
1 t. vanilla
1/2 t. salt
Prepare dough. Roll half the dough into a 10-inch circle- repeat with remaining dough. Keep covered with plastic wrap until ready to use. Peel and core apples and slice thin. Place apples in water with lemon juice added to prevent browning. Drain apple slices well and place in a bowl. Toss with the sugar, cornstarch, lemon juice and seasonings. Place one of the crusts on a baking sheet. Pile half of the prepared apples on the center of the crust. You should have about a 2-inch circle of dough around the edges that is uncovered. Fold edges of the crust up over the apples pressing lightly to hold in place. Sprinkle with a little extra sugar. Repeat with the remaining crust and apples. You will have a little liquid in the bowl from the apple mixture- save that for now. Place the galettes in a preheated 425 degree oven and bake for 15 minutes. Turn down heat to 350 and bake for another 40 minutes or until crust is golden brown. While galettes are baking take the liquid left from the apples and cook in a small saucepan until thickened- it will take a minute or two. This will be used to glaze the galettes. When galettes come out of the oven brush the apples with the thickened glaze. Cool on wire rack. Makes 2.
Wine Jelly
Wine Jelly
It is a chilly day- and I decided it was a great time to make some wine jelly. I have to say, all that wine simmering in a pot, makes the house smell very nice. I will make several batches, some red (Merlot) and some white (Chardonnay). I might even have time to make a blush wine jelly. Any wine that is good enough to drink, can be turned into wine jelly. Having said that, I would not recommend using a really expensive wine for jelly making. Wine jelly can be served on toast, or with bagels and cream cheese. I love it on a croissant with a little butter, or served with cheese and crackers. You can also used the wine jelly to glaze meats. It also makes nice gifts.
Wine Jelly
5 c. wine
1 box (1.75oz.) pectin
7 c. sugar
Wash jars and lids and keep jars warm. I just fill them with hot water. You can also run them through a dishwasher and keep them in there until ready to use. Get a water bath canner filled with enough water to cover the jars by an inch or two of water. Bring water to a boil. Meanwhile, in large put combine wine with pectin. Cook over high heat, stirring often until mixture reaches a boil that cannot be stirred down. Boil 1 minute. Add sugar, continue stirring, and return mixture to a boil that cannot be stirred down. Boil 1 minute. Skim off any foam. Ladle jelly into hot jars, filling leaving ¼ inch headspace. Wipe rims and screw on lids comfortably tight. Place jars in water bath. Return water to boil and start timing. Process 10 minutes, then remove jars to towel covered counter top to cool. Check lids the next morning to make sure they all sealed. Makes 8-9 half-pint jars.
Note: To reduce foaming you can add one teaspoon of butter to the wine and pectin in the beginning of the cooking process.
Chocolate Biscotti
Chocolate Biscotti
These Chocolate Biscotti are a favorite of mine. They are not too sweet and have plenty of chocolate flavor. If you haven’t made your own biscotti before, you should. These crisp, twice baked cookies, are easy to make. The second bake is where biscotti get their famous crunch. They are baked until they have this lovely crisp texture, meant to be dipped in coffee.
Handy tip: Once biscotti are baked the first time, they are sliced and baked a second time. Most recipes call for you to turn the biscotti over half way through the second bake- to get them crisp/dried evenly. To save time, I just place a cooling rack on my baking sheet before the second bake. I then lay the sliced biscotti on the cooling rack. Now, during baking, air flows under the biscotti and there is no need to turn them over while baking. Saves time.
Chocolate Biscotti
3/4 c. brown sugar
1/2 c. butter, room temperature
2 eggs
3/4 c. chocolate syrup
2 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 c. chocolate chips (mini, regular or flavored)
1 c. chopped nuts, optional
3 oz. white chocolate
Grease 2 9×5-inch loaf pans and set aside. Beat sugar and butter together than beat in eggs and syrup. Beat in dry ingredients. Dough will be soft. Stir in chips and nuts. Divide batter in prepared pans and use spatula to spread evenly. Bake in a 350-degree oven for about 35 minutes. Tester inserted in center should come out clean. Turn loaves onto rack and cool 15 minutes. Reduce oven temperature to 300-degrees. Using a serrated knife cut loaves into 3/4 -inch slices. Place cooling rack on a baking sheet. Place biscotti slices cut side down on cooling rack and bake about 18-19 minutes. Cookies will become harder/crisper as they cool. Cool completely. Melt white chocolate and drizzle over biscotti. Allow to set up. Makes about 2 dozen.
Homemade Pumpernickel Bread
Pumpernickel Bread
There are few aromas I like more than freshly baked bread. I don’t bake much during the hot summer months and look forward to cool Autumn days and fresh baked bread. I enjoy baking all sorts of breads. Today I made Pumpernickel Bread. The dark color comes from a mixture of rye flour, strong coffee, cocoa powder and molasses. These ingredients also give this bread a richness and texture I adore. It’s hard for me to find a store bought Pumpernickel bread that comes close to this one. Some store bakeries rely on caramel coloring for the color in the bread. For real flavor you need the real ingredients.
Pumpernickel Bread
2 Packages active dry yeast
½ c. warm water
2 c. lukewarm strong coffee
¼ c. each molasses and unsweetened cocoa
2 T. Caraway seeds
2 t. salt
5-6 c. flour- I use bread flour
2 c. rye flour
Cornmeal
1 egg white, slightly beaten
In large bowl dissolve yeast in warm water. Stir in coffee, molasses, cocoa, seeds, salt and 3 cups of flour. Beat with wooden spoon about 2 minutes. Stir in rye flour and enough of the remaining regular flour to make soft dough. Turn onto floured surface and knead until dough is smooth, about 10 minutes. Place in greased bowl, turning to grease top, cover and let rest until doubled, about 1 hour. Grease large baking sheet and sprinkle with cornmeal. Set aside.
Punch down dough, divide in 2, and form into balls. Place on baking sheet and cover. Let rise until double, brush with egg whites, slash tops and bake at 375 for 35-40 minutes. Makes 2 loaves.
Cinnamon Apple Bread
Cinnamon Apple Bread
I love apple season. Every week there are new varieties to try. Fresh apples are so crisp and juicy. I make frequent trips to local orchards and farm markets. Besides eating apples, I like to bake with them. This bread is one of my favorite recipes. Not too sweet, it is moist from the shredded apples, flavored with cinnamon and studded with raisins and nuts. This apple bread makes a great breakfast or snack. I have been known to top a slice with cinnamon ice cream and a little caramel sauce for a simple dessert. This recipe makes one loaf, but I often double it- so I can freeze the second loaf for later. Enjoy!!
Cinnamon Apple Bread
1/3 c. butter, softened
2/3 c. sugar
2 t. grated lemon or orange peel
1 t. cinnamon
2 eggs
3 T. milk
1 t. lemon juice
1 t. each baking powder and salt
1/2 t. baking soda
2 c. flour
1 1/2 c. peeled shredded apples, about 2 large apples
1 c. raisins*
1/2 c. chopped nuts
Topping:
3 T. sugar
1 t. cinnamon
Cream together butter, sugar, peel and cinnamon. Beat in eggs until light and fluffy. Stir in milk and lemon juice. Stir in dry ingredients then fold in apples, raisins and nuts. Pour batter into greased 9×5 – inch loaf pan. Combine topping and sprinkle over the top of the batter. Bake in a preheated 350 -degree oven for 1 hour. Use a toothpick to test for doneness. Cool 15-20 minutes before removing from pan. Yield: 1 loaf.
*You can use other dried fruits. I sometimes use dried cranberries or cherries.
New Day Cleveland – Cooking With Pears
Cinnamon Pear Coffee Cake
I had a great time on New Day Cleveland. The whole crew are so nice to work with. My segment was all about cooking with pears. That was an easy one for me. I love pears and cook with them often. I tried to have a nice balance of both sweet and savory dishes.
So for those of you that might have missed it- here is my latest appearance.
http://fox8.com/2016/09/22/add-pears-into-your-fall-flavors/
