Tag Archives: apples

Been Waiting

Poached Cinnamon Caramel Apples

Poached Apples

Poaching is nothing to new to me, at least not anymore.  Which is why when I first saw poaching as the theme for /52weeksofcooking I really wasn’t that worried.  Until I tried to figure out something to poach that: 1) was vegetarian and 2) I hadn’t poached before.  This eliminated a fair amount of things, so I started checking out my cook books to see if any of them could offer insight.  In doing so I found more than a few recipes for poached pears, which I’m not a fan of, but realized I could use that same concept on apples.  Unsure of how they would turn out I grabbed three varieties at the store: granny smith, honeycrisps, and pink ladies – figuring I would test them all and see what worked the best.

Been Waiting

Serves 2-4

Ingredients

  • 2 Pink Lady Apples (or Granny Smith), cored and sliced
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 1 tbsp caramel syrup (I used torani)
  • 1/4 cup brown sugar
  • 1 cinnamon stick

Instructions

  1. Add all ingredients to a large pot and bring the liquid to a low simmer. Cook for 20 minutes, or until the flesh of the apple is soft.
  2. Remove the apples using a slotted spoon (or pasta scoop) and place over (or in) your desired meal.
  3. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/02/been-waiting.html

In the end the pink ladies won for me – the skin stayed crisp while the flesh was moist and delicious.  Plus it still had the same tart/sweet contrast as the granny smiths, which become all soft.  The honeycrisps were just a disaster, falling apart in the pan and having to be skimmed out…which was a total pain. I served the pink ladies over oatmeal (pictured), while the granny smiths topped a mini-dutch baby.

New World

Morning Glory Muffins

Morning Glory Farm

Please excuse the lack of a photo with this post, Joey just got a new camera so still testing that out!  However a lack of a photo won’t keep me from joining this month’s Random Recipes, hosted by the always incredible Dom of Belleau Kitchen.  This month the Random Recipes theme was Christmas Gifts, which required me to narrow my cookbooks down in to those that I received as gifts over the past year.  This left me with four books: Plenty, World Vegetarian, Morning Glory Farm, and Chocolate Cakes.  I was hoping Chocolate Cakes was going to win out, but fortunately for my waist line the winning book was Morning Glory Farm – and the family that feeds an island.  My in-laws got me this book as a birthday present after they visited Martha’s Vineyard.  It’s been many a year since I have been to Martha’s Vineyard, or Cape Cod, but seeing the recipes in this book brought back many happy memories.  The random recipe selected were delicious Carrot Muffins that the book called Morning Glory muffins after the farm.  The book tester for this recipe suggested walnuts but we decided to skip that step since walnuts seem to be one of the few tree nuts that do bother my hubby.

New World

Serves: makes 15 muffins

Ingredients

  • 2 1/2 cups brown sugar
  • 6 eggs
  • 1/2 cup canola oil
  • 1 stick butter, melted
  • 2 tsp vanilla
  • 4 cups all purpose flour
  • 1 tbsp & 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 4 cups shredded carrots, drained
  • 1 cup raisins
  • 2 cups chopped apples, I used Pink Ladies

Instructions

  1. Preheat oven to 350, and grease or line 15 muffin cups.
  2. In a large bowl, combine brown sugar, eggs, oil, butter, and vanilla. Whisk together until fully mixed.
  3. In another bowl sift together the flour, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, and stir until just incorportated.
  4. Fold in the carrots, raisins, and apples.
  5. Scoop mixture into the tins, about 3/4 full. Baking 35-40 minutes, muffins are done with a toothpick comes out clean!
http://www.dancingveggies.com/blog/2012/12/new-world.html

These were a little oily for my taste, but that might be because we had to half the original recipe though the above recipe is as written in the book.  I think in the future I might also tweak this recipe with some nutmeg, maybe 1tsp, just to add a little bit more pop.  Another future tweak would be switching out the raisins for some dried cranberries!

Thanks Dom for another amazing year of Random Recipes!  Can’t wait to see what’s in store for 2013 :-)

To Positive

Cinnamon Waffles with Cinnamon Vanilla Apples

Disclaimer: Nothing about this recipe is healthy, but sometimes indulgence is a good thing.  This week the challenge for /52weeks was an ingredient challenge featuring cinnamon.  I debated doing a savory dish for a while, such as a curry, but then decided I wanted to do more of a special breakfast recipe.  In the end it came down to a cinnamon sugar bread pudding or waffles, but that was before checking the bread supply.  However cinnamon waffles isn’t enough for a cinnamon challenge, so I decided to make up a some cinnamon vanilla apples to go on top.  After all, if I’m going to go down the unhealthy road I might as well go all the way.  The end result was a cinnamony treat perfect for a special brunch or making a breakfast special.

Cinnamon Waffles

Serves: makes 6 waffles

Ingredients

  • 1 stick butter, melted
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 1/2 cups milk
  • 1 3/4 cups flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1/2 tbsp cinnamon

Instructions

  1. Preheat waffle maker according to directions.
  2. In a medium bowl stir together the melted butter, eggs, vanilla, and milk then set aside.
  3. Sift the dry ingredients in to a large bowl and form a well in the middle. Slowly whisk in the wet ingredients in the fewest motions possible.
  4. Pour the mixture onto the center of the waffles maker and cook according to directions of machine. Serve topped with the apples and/or powdered sugar and/or maple syrup
http://www.dancingveggies.com/blog/2012/11/to-positive.html

Cinnamon Vanilla Apples

Ingredients

  • 2 tbsp butter
  • 1 large tart apple, quartered
  • 1 tsp vanilla extract
  • 1/2 tbsp cinnamon
  • 1/2 tbsp sugar

Instructions

  1. Melt the butter in a medium skillet over medium heat. Add the apple and cook for 3 minutes before adding the vanilla, cinnamon, and sugar. Cook for an additional 10minutes. The "sauce" should be a very rich brown color when they are ready. Serve over top of waffles, ice cream, pancakes, or anything else that needs some extra sugar.
http://www.dancingveggies.com/blog/2012/11/to-positive.html

Sometimes it feels good to veer from the normal diet and indulge in something delicious and not so nutritious.  This certainly isn’t an every day breakfast but as a sweet treat, why not?!?

Out of Sight

Sweet Potatoes & Apples

I was doubly blessed this month by the Secret Recipe Club in that I got two (2!!!) amazing blogs to talk about.  Needless to say having two blogs caused twice as much agony when it came time to pick THE recipe to feature.  When I was sent Kate’s blog I was blown away by everything that she has got going on.   She cooks, she bakes, she takes care of her three adorable kids AND she’s a part-time paramedic.  As someone looking to go back to school to become a PA, I’m in awe of this blogger and hope I’m able to rock it all as well as she does.  Once I stopped staring at, and drooling over, her foodporn entries I got down to business picking the perfect recipe to showcase.  I originally set out to recreate her Salted Browned Butter Butterscotch Chocolate Chip Cookies but then I got distracted by her recipe for Udon Noodles which then resulted in me finding THE recipe.  Essentially I followed the tags at the bottom of the udon noodles recipe which eventually led me to the ultimate fall side dish: Sweet Potatoes & Apples.  I LOVE sweet potatoes and apples and idea of them together…yum!  The fact that both of these items are in peak season right now just made this recipe all the better.  For my apples I went with Pink Ladies, which are a sweet-tart medium sized apple.  They aren’t always the easiest to locate at the Farmer’s Market but fortunately I was able to find the two needed for this recipe.  I didn’t make any changes to the recipe, outside of soy butter, so be sure to check out Kate’s blog for all the delicious details on this can’t miss recipe.

As an added bonus, the aroma that comes from this baked creation is insane! I could still smell the cinnamon and nutmeg the next morning when I was getting ready for work, which had me looking forward to lunch since I had been able to stash some leftovers.

For my other entry please go here for an outstanding Thai Green Bean and Tofu recipe, and be sure to check out the other Secret Recipe Club entries for more can’t miss recipes!



Twice the Fun

Apple Salad

I’m writing this while enjoying the perfect salad on a HOT HOT HOT (almost) summer day.  When I went on Facebook to see what was going on in the SRC world I saw Angie’s post regarding two orphan blogs.  While one was claimed later in the day, Kate’s Kitchen was still alone.  Well, I’m a firm believer in no blogger left behind so jumped at the opportunity to check out another blog and some more delicious recipes.  I had a general idea of what I was going to do for dinner tonight, so I went looking for salads, breads, and desserts that would go with my main dish.  It didn’t take me very long to stumble upon Kate’s Apple Salad and realize the last apples in my fridge now had a calling.  I swung by the store on the way home to grab some extra spinach and I was set!  I did make two slight changes to the recipe, leaving out the almonds to make it nut-free and subbing some apple cider vinegar for the red wine.  The cider substitition made it closer to the original recipe but I have a feeling that either one will go great with this crisp winner.

Kate's Apple Salad

Ingredients

  • ¼ c finely minced sweet onion
  • 3 tbsp apple cider vinegar
  • 3 tbsp white wine or champagne vinegar
  • 2 tb sesame seeds
  • Pinch of paprika
  • 2 T sugar
  • ½ c extra virgin olive oil
  • 2 cups spinach leaves
  • 2 apples, sliced
  • 2 tbsp blue cheese

Instructions

  1. Mix all of the ingredients up to the spinach in a dressing jar, or a tupperware with a lid. Make sure they are mixed well and then pour over the spinach, apples, and cheese.
http://www.dancingveggies.com/blog/2012/06/twice-the-fun-2.html

In order to get the most bite out of the salad I recommend going with tarter apples in order to get more of a contrast.  Mine happened to be Granny Smith but I have a feeling that Pink Ladies would also go perfectly.

I should note that my amazing photographer was not available for this photo so please forgive the quality of the above shot.