Tag: Apple

Brussels Sprout Salad
Salads

Brussels Sprout Salad

Brussels Sprouts are one of Mary Jo’s favorite vegetables and they are showing up on menus more and more these days, usually cut in half and roasted as an appetizer. In this recipe, I shave them finely on a Mandoline and toss them with red apples, red onions and a Green Apple-Maple dressing. Mandoline’ s are essential in the kitchen to achieve a fine slice or efficient julienne, however, they are one of the most dangerous tools that home cooks use. Take your time, use the safety hand guard (or cut resistant gloves) and be careful.

Duck Confit
Entrees

Duck Leg Confit

The term “confit” refers to something that is cooked slowly in it’s own fat. Duck legs are the most common item cooked in this manner because ducks are quite fatty and benefit from a long-slow cooking process. The legs are first cured for 24 hours with a wet rub of orange, scallion and spices (including star anise) and slowly simmered in duck fat for 10 hours. My recipe for confit calls for 12 duck legs because if you are going through all this effort, you might as well make a decent-sized batch. It freezes well and can be used in anything from crêpes and cannoli’s to onion or bean soups and cassoulet.

Apple Fritters
Desserts

Apple Fritters

Granny Smith apples hold up well in these fritters and their tartness balances well with the sweetness of the Maple Crème Anglaise. On our foodie trips to Europe, I serve these as a breakfast starter but they are equally nice served warm with ice cream as an autumn dessert.

Pressing Apple Cider
Technique

Pressing Apple Cider

Pressing apple cider is a chore I look forward to each fall. I have 4 apple trees at the farm (and a neighborhood tree) that produce sweet red apples, and a prolific tree at home that provides me with bushels of tart-green apples. The combination of the different types of apples produces a flavorful cider that is tart and refreshing, compared to most store-bought ciders that are overly rich and sweet.

Sweet Potato Soup
Soup

Roasted Sweet Potato, Rutabaga and Green Apple Soup

As nights begin to get cooler and with fall quickly approaching, I begin to think about making soups again. This has always been one my favorite fall soups. The richness of the sweet potatoes, a hint of rutabaga in the background, the tartness from the green apple, and the creamy-sweet sensation from the Maple Cream make this a well rounded and satisfying soup.

Morning Glory Muffins
Breakfast

Morning Glory Muffins

Morning Glory Muffins are always a big hit on our Foodie Trips to Europe. Brimming with carrots, shredded fruit and nuts, these muffins are rich and satisfying. A great way to start your Glorious Morning!

Apple Cider Doughnut Muffin
Breakfast

Apple Cider Doughnut Muffins

Last fall I pressed my own cider from 4 apple trees I have at the farm and it was so much fun. I ended up with about 8 gallons of cider, some of which made it into these muffins. I have been making these muffins on our Foodie trips for years, and they have always been a crowd pleaser.