Tag Archives: apple

Jan15

Braised red cabbage with apples is a simple and versatile addition to any meal

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Braised red cabbage with apples is a simple and versatile addition to any meal

Now don’t turn up your nose right away. I know, I know — sometimes the word “cabbage” brings up images of bland cole slaw or bitter and flaccid boiled green cabbage. Yecch. Luckily, I’ve got the perfect recipe to change your mind about this cruciferous vegetable, and lend color and dimension to your holiday table.

Red cabbage, in my opinion, is green cabbage’s more attractive and flavorful sister, and she’s cheap and easy to boot — inexpensive to buy and easy to cook, that is. Besides using it in the obvious slaw, red cabbage is also great when braised and served as a side to just about any chicken, pork or meat dish, and lends a punch of fuchsia to a table otherwise filled with drab browns and greens.

It’s all about playing with the flavors to pair them with the rest of your meal. Typically, many of us serve Americanized versions of European dishes during the holidays — spiced roasts, herbed vegetables, etc. So for this particular flavor profile, I’ve kept this German-style braised cabbage fairly simple, seasoning it with tart apples and apple cider vinegar, red wine, caraway seeds (often seen in rye bread), sugar and a hint of cinnamon. If you’re planning an Asian-inspired feast, I’d suggest going with flavoring agents like rice wine vinegar, five spice powder, ginger and sesame seeds; for a Latin American fiesta, go with cumin, garlic, chile powder and lime juice.

To kick this dish up a notch (and to please the carnivores), fry a few slices of bacon in the pan and use the drippings in place of the oil or butter. If you’re expecting vegan or vegetarian guests, start the dish with canola or vegetable oil as I’ve done in the recipe below. And any diners with gluten allergies will also be plenty pleased with this edible offering.

Best of all, braised red cabbage is even better the day after it’s made and would make a tasty addition to any leftover turkey sandwich.
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Jan7

Freakin’ adorable: Apple-pecan-bourbon hand pies

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Freakin’ adorable: Apple-pecan-bourbon hand pies

Autumn and winter are the only times of the year when you’ll catch me baking. I’ve been known to over-bake, over-whisk and over-mix many a dessert, and I have little to no patience for exactly measuring out ingredients. But the chillier months surrounding the holidays always get me in the mood to bake cookies and pies utilizing the bounty of fruits and spices available at this time of year.

A self-proclaimed “anti-pastry chef,” when I do take on the oven and create sweets I opt for simple baking recipes. I weaned myself off boxed mixes (it’s just plain cheating), but I’m still a fan of pre-made pie crusts and dough found in the freezer aisle at the grocery store. They’re very versatile, and defrosting them makes a smaller mess than making it from scratch — though more power to you if you’re into that.

My newest baked concoction (created with the help of a friend) is a play on the traditional apple pie that many folks enjoy during the holidays. These mini apple-pecan hand pies are a cinch to throw together and a great (and easier) alternative to making one huge pie.

The hand pie recipe uses puff pastry dough — often used in turnover pastries, strudel and for covering Beef Wellington — which can be found in your grocer’s freezer and creates a light, flaky crust when baked. The apple filling is sautéed in a pan first for a softer filling, but feel free to leave your apples raw if you want a crunchier texture. Just remember: If you don’t cook your apple filling first, you can’t pour bourbon in it and set it on fire (aka: flambéing) — which is the best part about making these.

As for apples, take your pick and go with your taste preference. I love the sweet taste of Galas and Comice apples, so that’s what I used in this recipe. For a tangier filling, opt for Granny Smiths.

Feel free to get creative with this recipe, and play with different spices, use an alternate filling — pears, chocolate, berries — or add mix-ins to your crust, like grated sharp cheddar, ground spices and nuts.
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Jan5

Purée genius: Kabocha squash and apple soup

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Purée genius: Kabocha squash and apple soup

The onset of fall brings an array of gorgeous items to our local farmers’ markets and produce aisles, and that bounty includes squash. The orange, yellow and green-hued vegetable makes for great eats during the autumn and winter months and can be prepared in a variety of ways. Baked, braised, sauteed, steamed — you name the cooking technique and it can be applied to these members of the genus Cucurbita.

Squash is also a great addition to a healthy diet, as it’s a good source of fiber, vitamins A, B and C, iron and beta carotene, and is low in calories. It also makes an excellent lower-carb replacement for starches on your dinner plate.

The most common squashes used in cooking during this time of year are butternut and pumpkin. But c’mon folks, get a little more creative here — there are so many other types of squash to try!

That’s why I went with the kabocha (aka “Japanese pumpkin”) for the following soup recipe. The kabocha squash looks like a small green version of the common pumpkin. It’s a pain in the ass to peel, but definitely worth the effort as its meat is a bit sweeter than that of a pumpkin or butternut squash.

The kabocha squash pairs well with the flavor of apples (another fab fall fruit) so I decided to add some Gala apples, hard apple cider and Calvados (apple brandy) to the mix — because everything tastes better with booze.

Typically, you’ll see cinnamon used in this type of soup, but the often overlooked coriander and nutmeg make excellent flavor enhancers, balancing out the sweet notes with touches of savory ones.

As for garnish, I quickly caramelized some chopped Gala apples with brown sugar and cinnamon in a pan and sprinkled them on top. And forget drizzling cream or creme fraiche to finish it off (which is so overdone); sprinkle some crumbled blue cheese, like Maytag, on top. It pairs well with all of the warm flavors in this soup and lends it a tangy kick.

Get creative and experiment with different squashes in your cooking this season. From buttercup to delicata, from “Cinderella” to “Lunch Lady” varieties, there’s a world of flavors waiting for you in your produce aisle.
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