Posts from the ‘Recipes’ Category

MAKE AHEAD/ TRANSPORTABLE FESTIVE SIDE DISHES14

Our lifestyle doesn’t allow anyone hosting a holiday dinner to give it the attention, let alone the time, preparing for that type of event demands. As a result, families tend to gather in smaller groups or to provide the meal communally. For Thanksgiving, the second solution is a return to its roots according to legend and can be lots of fun on this casual holiday, offering a larger menu variety than a set menu does.

For this type of Thanksgiving dinner, side dishes not only have to be appropriate to autumn, they have to be able to be transported or to be held for serving, which means prepped ahead and quick cooking or re-heat able. It’s an asset if the recipes are easy to assemble, cook, serve, clean-up and oh yes, be tempting and delicious too.

I have several posts which give elegant side dish presentations for Thanksgiving, including au Gratins. Check out   Nov. 5, 2020,     Nov. 14, 2019,    Nov. 9,2017(au Gratins),      Dec. 15, 2016,    Nov. 10, 2016,    Nov.  13, 2014.      Many of them are equally as easy to prep ahead, or transport and you may find ones you prefer. They are all recipes exceptional for their suitability and simplicity in assembly, preparation, cooking, serving and clean-up, while still providing outstanding flavor and festive presentations.  Most are suitable for other occasions as well.

Although sometimes the organizer makes all the arrangements, more often the event resembles a covered dish supper raising the problem of space; not only if the kitchen is large enough for all the helpers to move or if there is sufficient working room on the counters, but also the capacity of the appliances, the fridge, oven(s) and stove top. I have a friend who fills the summer drink coolers with ice and asks a few people to bring their counter-top ovens and/or microwaves, but she has a huge kitchen.

Ideally, the only dinner item to be completely cooked from start to finish in the host kitchen, is the turkey. Everything else should arrive needing only the finishing touches or a short time to cook. Double baked items, like stuffed potatoes, and au gratins are good for this (see posting for Nov. 9, 2017). So are simply cooked vegetables which can be easily reheated in the microwave.  My Spinach Pie and Corn Pudding are two of them. Next week, I’m dealing with stuffings which can be made ahead and served with the bird.

Otherwise, you’ll find enough recipes in this posting to fill your Thanksgiving menu and start you winter holiday ones, along with directions to make ahead and finish on site at serving time. Most dishes can be made up to three days ahead, and then brought to room temperature before finishing. Of course, if they’re made that day, they won’t need refrigeration. So whether you plan to host or contribute to the holiday meal, make your day more relaxing by doing the work in advance.

RECIPES

Kale Au Gratin: Serves 8-Adapted from Try-Foods Intl. Inc.
8 cups kale-heavy stems removed and chopped
2 leeks trimmed and thinly sliced
2 Tbs. butter+ ½ Tbs.
1 cup half and half
2 Tbs. flour
Salt and pepper
½ cup shredded sharp cheese
1/3 cup seasoned breadcrumbs-preferably wheat
Blanch kale in boiling water 2 min. drain, run under cold water, drain again and place in a lightly greased 1 quart casserole. Melt 1 Tbs. of butter in a sauté pan and cook the leeks about 5 min. Transfer them to the casserole. Melt the rest of the butter in the sauté pan, stir in the flour to make a paste and add the milk, stirring until the sauce thickens, then add the cheese. Stir into the kale and leeks, top with breadcrumbs and bake at 340 deg. 15-20 min. until brown and bubbly. To make ahead, reserve crumbs, store chilled, bring to room temperature, add crumbs and bake on site.

Turnips Au Gratin: Serves 4– From Try Foods Intl. Inc
1 ½ lb. turnips- peeled and thinly sliced*
1/3 cup turnip greens reserved and chopped*
¼ cup finely diced onion
¼ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper
3 Tbs. seasoned breadcrumbs
Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.
*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Two Potato Au Gratin: Serves 6– From Home Journal Cookbook
1 ½ lb. sweet potatoes-peeled and in ¼ inch slices
1 ½ lb. white potatoes in peeled and in ¼ inch slices
2 scallions trimmed and sliced thin
4 Tbs. flour
2 cups skim milk
Salt and pepper
1 Tbs. butter
½ cup grated Parmesan cheese
Boil potatoes in water for about 5 min. until crisp tender, drain. Spoon with scallions into a greased 8 inch square casserole and dot with butter. Combine flour and milk in a saucepan and bring to a simmer, stirring constantly, until thickened, about 5 min. Season to taste and pour over vegetables. Top with cheese. Bake in a 325 deg. oven 20-25 min, until golden and bubbly. If making ahead do the baking just before serving.

Cauliflower au Gratin: Serves 4-6 – Can easily be doubled
1 lg. head cauliflower
1 cup milk
2 Tbs. flour
2 Tbs. butter
1/4 cup shredded cheddar cheese
1/2 envelope chicken bouillon granules
3 Tbs. shredded Parmesan cheese
Paprika and dried parsley for garnish
Cut green leaves off head and cut the core even with the stalks of the flowerets. Boil the head in lightly salted water to cover for 15 min. starting with the top down for 5 and then turning it bottom down. Remove from pot and stand on bottom in a lightly greased casserole. Make a white sauce by melting the butter, whisking in the flour to form a roux, or paste, and then adding the milk and whisking to dissolve any lumps. Bring to a simmer over medium high heat, stirring constantly and continue to stir until sauce thickens. Add cheddar cheese and stir to melt. Pour sauce over the cauliflower, sprinkle with Parmesan and garnish with paprika and parsley. Bake at 350 deg. for 30-40 min. until lightly browned and bubbly. Can be made ahead until just golden, chilled, brought to room temperature and browning finished in an oven on site.
Variation: Cauliflower Polynesian: Serves 4
1 large head cauliflower –optionally divided into flowerets
½ tsp. garlic powder
1Tbs.oil
¼ cup melted butter
½ cup plain breadcrumbs
2 Tbs. grated Parmesan
Salt and pepper
Paprika and dried parsley for garnish
Boil cauliflower, use some of the oil or crease the casserole. Mix the oil and butter; pour over the cauliflower. Mix seasonings with breadcrumbs, sprinkle over cauliflower. Top with cheese then garnishes. Bake at 350 deg. until golden. 

Fennel, Tomato and Garlic Gratin: Serves 4. Another recipe from Bay Books
2 lb.4 oz. . fennel bulb
1 large red onion halved lengthwise and thinly sliced
1/3 cup olive oil
2 garlic cloves-crushed
1 lb. 2 oz. tomatoes-peeled and chopped
Gratin Topping
2 ¼ oz. fresh white bread (3-4 slices) made into crumbs in a processer =about 1-1 ½ cups
2/3 cup grated Parmesan cheese
1 garlic clove crushed
2 tsp. lemon zest tsp. lemon zest
Peel tomatoes by dipping into boiling water for 10-20 sec., roughly chop. Cut fennel bulbs in half lengthwise and thinly slice with a mandolin or knife. Sauté the onion in the oil until just softened, about 2-3 min. add garlic and cook 2 min. add funnel and cook 7 min. stirring frequently until soft and golden.
Add tomatoes and cook 5 min. or until tomatoes are soft. Pour mixture into a buttered 8 ½ inch square pan. Toss together all the gratin ingredients and scatter over the dish. Bake in a preheated 400 deg. oven until top is golden and crisp, about 15 min. Serve hot.

Tipsy Sweet Potatoes: Serves 4
4 baked sweet potatoes -meat removed and shells reserved
1/3 cup brown sugar
¼ tsp. nutmeg
/2 tsp. cinnamon
1/3 cup raisins
½ cup 2% milk
¼ cup bourbon
Combine meat from potatoes with other ingredients and fill shells, or optionally put into  casserole dish. If not serving at once, store covered, chilled for up to 3 days. Bring to room temperature before reheating gently
NOTE: For double baked recipes* oven baking hardens the skin into a shell which holds up better.
Wash potatoes and rub with butter, margarine or oil and bake at 425 deg. for 40-60 min. until they give way when gently squeezed. Cut an oval in the top of each shell and spoon out the meat. Mash with a bit of butter and, optionally adding other ingredients, refill the shells, mounding on top. Potatoes can be prepped ahead, wrapped in plastic wrap and frozen or chilled, then baked the second time just before serving. Alternatively, for immediate serving, freshly baked potatoes can be simply split, slightly fork mashed and the toppings added. DO NOT MICROWAVE potatoes, the skins become too soft and spit.
*When double baking potatoes, apply heavier garnishes, chopped nuts, fruits, zested or sliced peel before freezing. Light garnishes, powdered spices and dried herbs can be added before the final baking.

Green Beans Genovese: Serves 6 – From Try Foods Intl. Inc.
2 lb. whole green beans
1 Tbs. oil
2 cloves minced garlic
3 mashed anchovy fillets
1/3 cup Italian parsley chopped
Freshly ground black pepper
Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté garlic in oil until golden; add beans, toss and heat through, toss with anchovy, parsley and pepper. Serve hot. If making ahead, reserve last 3 ingredients, reheat gently in the microwave and toss with reserved items.

Green Beans, Pecans and Blue Cheese: Serves 4 From Try Foods Intl. Inc
1 lb. green beans cut in 1 inch pieces
½ cup pecans
Salt
1 Tbs. oil divided
1 tsp. EACH Dijon mustard and cider vinegar
2 tsp. grated shallot
1 ½ oz. crumbled blue cheese
Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté pecans in 1 tsp. oil with salt, stirring, about 2 min. Cool on paper towels. Whisk oil, vinegar, mustard and shallots in a bowl,
add beans and toss. Combine cheese with half the nuts, sprinkle over bowl and top with remaining pecans. If making ahead, chill beans and save the last two steps until serving time. Serve at room temperature.

Broccoli with Cranberries, Apples and Almonds: Serves 8
3 large heads of broccoli separated into flowerets
1 large Granny Smith apple-cored and diced
1 Tbs. lime juice
5 oz. slivered, toasted almonds
1 cup dried cranberries
3 Tbs. Balsamic Vinaigrette-commercial is fine
Marinate apple in lime juice. Drip broccoli into boiling water, turn off heat and leave for 2min. then drain and cool. Toss broccoli, apple with juice, and cranberries with vinaigrette. Top with almonds. Serve at room temperature. If making ahead, chill broccoli with dressing and reserve fruits and nuts to add before serving.

Quick Corn Pudding: Serves 6
(2) 14 oz. cans creamed corn-yellow is prettier
(1) 14 oz. can whole corn
2 eggs lightly beaten
Cinnamon for garnish
Combine ingredients in a lightly greased 12 quart casserole, sprinkle with cinnamon. Bake at 350 deg.for 30 min. or a microwave for 8-10 min. For easy transport, take the mixed ingredients in a plastic container and the casserole separately. Cook on site. Serve hot.

Spinach Bake: Serves 4
(1) 10 oz. package frozen chopped spinach-thawed-excess water drained off
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
pinch nutmeg
Mix first 2 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake 30 min.in a 350 deg. oven until set, or microwave 8-10 min. Serve hot. Transport as for corn above.
NOTE: This can also be made with equal quantity of frozen chopped kale, but kale being coarser textures must be boiled the time specified on the package before proceeding or the silkiness of the finished dish is lost.

Roasted Balsamic Brussels Sprouts with Bacon or Walnuts: Serves 6-8
1 lb. Brussels sprouts-trimmed, par boiled 5 min. or frozen-thawed
1 ½ Tbs. oil
1 Tbs. balsamic vinegar
1tsp.dried rosemary
¼ cup cooked crumbled bacon
1/3 cup chopped, toasted walnuts
Drain and dry sprouts, toss with next 3 ingredients. Spread on a baking sheet and bake at 375 deg. for 30-35 min. tossing twice. Toss again with bacon or walnuts, saving a few for garnish and serve warm. For transport, bake sprouts and reheat in microwave before tossing with nuts or bacon.

Cheesy Squash and Kale: Serves 8
1 lb. fresh kale, heavy stems removed chopped in large pieces
2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted
1 medium onion- sliced
1 (12 oz.) can evaporated milk
2 Tbs. flour
2 Tbs. grated Parmesan
Salt and pepper
½ cup shredded sharp cheddar cheese
Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top,  add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.

IT’S SQUASH SEASON

Winter squash, sometimes called Winter Melon, Acorn, Butternut, Hubbard, Turban, Cushaw and others are in markets now. Enjoy them while you can because they have a short season, usually late September through October, or until first frost. Sadly, like their summer cousins, their flesh contains too much water to can or freeze. Unlike them the rinds can’t be pickled and they are inedible raw. Pumpkin is in this group, but so iconic to fall and large a subject that I’m dedicating a separate post to it soon. 

However, it’s important to note that all pumpkin recipes and squash recipes are interchangeable.

All squash, including summer squash, melons, cucumbers and many other produce items belong to a 

large plant group called gourds-yes those naturally hard, dry, decorative things which look like miniature squash. Here’s the surprise though, because the plants in this group develop from a flower;

they are not vegetables but fruits.

The squash, both summer and winter, branch of this huge plant family originated in Central and North America. Though now grown globally, while summer squash have been wildly popular in Europe, even 

earning the green variety the name ‘zucchini; winter squash has barely left a footprint on any but its native cuisines. This surprises me. All foreign visitors I’ve known who tried a squash dish, loved it.

Squash is full of beta-carotene. Choose the ones with the darkest rind, they have the highest levels. Those levels will increase over a month, if the squash is stored in a cool, dry place. So take advantage of the harvest season and try some of these recipes and remember a garnish of toasted, chopped nuts or seeds like sesame, pumpkin and sunflower is always welcome, as are herbs such as sage, cilantro, parsley or thyme.

Below are some recipes from my first post on this topic on Nov. 1, 2018.

RECIPES

Butternut Soup: Serves 4 Adapted from Homemade Magazine
1 ½ lb. butternut squash-cut in half and seeded
2 cups chicken broth
1 cup half and half
3 Tbs. brown sugar
1 tsp. cinnamon
¼ tap. Nutmeg
Salt and pepper
¼ cup creamy peanut butter-optional
Cook squash, cut side down on a greased baking sheet at 350 deg. for 1 hr. Cool, scoop out pulp and puree until smooth. Mix in a pot, with next 5 ingredients and cook over low heat, stirring occasionally, until heated. Whisk peanut butter with 1 cup soup and blend into pot. Cook 5 min. more and serve warm.

Squash Risotto: Serves 6
1 lb. butternut squash-peeled seeded in ½ inch cubes
1 cup medium-grain rice-brown suggested
½ onion –chopped
2 cloves garlic-mashed
1 tsp. dried sage
3 cups beef broth
¼ cup Parmesan cheese
Salt and pepper
In a pot, sauté rice, garlic and onion in oil over medium-high heat for 2 min. Stir in broth and seasonings, bring to a boil, cover and simmer 15 min. Stir in squash, cook 5 min. stir in cheese and let rest, covered 5 min. Serve hot.

Stew in a Pumpkin; Serves 6-8-This recipe is pumpkin specific in that it requires a squash, able to stand upright naturally with rind durable enough to allow the squash to act as a casserole dish, both in the oven and for serving at table. Can also be made in individual portions in tiny pumpkins.
3 Tbs. butter
2 lbs. beef for stew cubed
3 Tbs. cornstarch
2 large onions diced
3 tomatoes chopped
2 Tbs. butter
¼ tsp. EACH salt and pepper
3 cups beef stock
½ lb. prunes
½ lb. dried apricots
3 sweet potatoes sliced
(2) 10 oz. packages corn –thawed and drained
1 pumpkin, top cut off and reserved, cleaned of pulp and seeds. Melt 3 Tbs. butter in a Dutch oven. Roll the meat in the cornstarch and brown. Set aside. Melt 2 Tbs. butter in a separate pan and sauté vegetables until tender. Add to meat with juices. Add all remaining ingredients except in a roasting pan with 1 inch of water, and bake for 1 hr. Carefully transfer pumpkin from the pan to a serving dish and replace its top as a lid for garnish. Serve at once scooping out some of the pumpkin meat as you ladle out the portions.
NOTE: I save clean-up by sautéing the vegetables in the Dutch oven first and then browning the meat. It’s one less pot. Also if you have it on hand, replace one cup of stock with beer. It deepens the flavor.

Butternut Ravioli: Serves 4- From 500-2 Ingredient Recipes by Robert and Carol Hildebrand
1 small squash-about 1 lb.
½ tsp. nutmeg
2 Tbs. butter
Salt and pepper
(30) 3 inch wanton wrappers
Peel the squash, remove seeds and cut in 1 inch chunks, cover with water, cover and simmer until tender, about 20 min. Drain and place squash, butter and seasonings in a bowl and mash until smooth. Place 1 tsp. squash in the center of a wrapper, wet the edges and top with another wanton skin. Press on the edges to seal. When all are ready, bring a pot of salted water to the boil, slide in the raviolis, in batches if necessary, and cook until they float, about 3-5 min. Strain and keep warm until all are cooked. Don’t let them overlap or they will stick. Serve with melted butter over.
NOTE:

Follow these directions substituting (2) 10 oz. packages frozen chopped spinach, thawed and drained, for the squash. Add in 1 lightly beaten egg and the same seasonings as above. Serve alone or mix the two ravioli in a bowl with the melted butter.

Squash Crisp: Serves 4 From Homemade Magazine
2 lb. butternut squash- peeled, seeded and in 1 inch cubes
4 Tbs. butter divided
1 cup chopped onion
2 cups toasted bread cubes- stuffing mix is good
1 tsp. crushed dried rosemary
¼ cup chopped walnuts
Salt and pepper
Simmer the squash in water until tender, about 7 min., drain and toss in a 3 quart casserole dish with 1 Tbs. butter and salt and pepper to taste. Sauté onion in remaining butter until tender, about 5 min. Add bread and rosemary and cook about 2 min. more tossing to coat bread with butter. Stir in walnuts and spoon over squash. Bake in a 400 deg. oven until bread is browned. Toss before serving.

Roasted Acorn Squash: Serves 4
2 acorn squash-halved lengthwise and seeded
2 Tbs. butter cut in half
4 tsp.—or more to taste-sugar-brown or white
Salt and pepper
Prick squash meat several times with a fork and place ½ Tbs. butter in each hollow, sprinkle with salt and pepper. Put squash, skin side down, in a pan with about ½ inch water and bake at 350 deg. for 40 min. or until meat can easily be pierced with a knife tip. Add 1 tsp. sugar to each squash half and cook 10min. more.

Glazed Acorn Wedges: Serves 4
2 acorn squash-quartered lengthwise and seeded
2 Tbs. butter
¼ cup grated onion
1/3 cup minced chipotle peppers in adobo sauce
¼ cup maple syrup
Salt
Cook squash in boiling water, partially covered for 10-15 min. until fork tender. Drain well on paper towels. Sauté onion in butter 1 min. then add the rest of the ingredients and stir over heat about 1 min. until blended. Preheat oven to 400 deg. Arrange squash cut side up in a baking dish, spoon glaze into cavities and bake 15 min, basting once.
NOTE:

The squash can also be cut in 1>1 ½ inch rings, boiled for 8-10 min. and cooked, following the above directions, basting several times.

Fast Sweet Squash Side or Dessert: Serves 4 –Recipe from Try-Foods Inc.
2 small acorn squash-halved lengthwise and seeded
1 cup applesauce
1 Tbs. maple syrup
¼ cup chopped walnuts or pecans
½ tsp. cinnamon
Place squash, cut side down, in a microwave safe dish, cover microwave on high 6-9min. until tender. Combine other ingredients in a bowl and spoon into squash cavities and microwave on high 3 min. until heated through. Serve hot.

Sour Cream Squash Pie: Serves 6-8-From Food Tips and Cooking Tricks by David Joachim
(1) 9 inch pie crust-unbaked
1 lb.= 2cups squash puree-canned or frozen cooked and mashed is fine
1 cup sour cream
3/4cup light brown sugar
1 tsp. EACH cinnamon and ginger
¼ tsp. EACH salt and allspice
2 lightly beaten eggs
Whisk ingredients together and pour into pie shell. Bake at 350 deg. for 45 min. until lightly browned and center is just set. Cool before slicing and serve with sweetened sour cream as an option.

THE FRUITS OF FALL

We moan about the passing of summer and its wonderful fruit, but autumn has some great offerings as well. Grapes and apples, which being available all year, we tend to forget are seasonal, pears, those underpublicized delights and pumpkin, yes, pumpkin is a fruit, actually a berry, are fall’s gifts. Another thing we tend to overlook, is that none of them should be limited to just desserts.

There are 3 diverse recipes below for grapes, apples and pears each, to show their versatility, and one for Apple- Raisin Pie, they are, after all, grapes, which is too good to miss. If you want more recipes for each fruit, go to Grapes  Oct. 29, 2020, Apples  Oct. 26, 2017 and Nov. 2, 2017 and Pears Nov.16, 2017.

Pumpkin is so much a part of the season and the upcoming holiday it can’t be treated as part of a group. I’ll be giving pumpkin the special attention it deserves in the next few weeks.

RECPIES

Sweet and Spicy Grapes: Serves  4-6
1 lb. seedless grapes
1 cup sour cream
1-2 Tbs. sugar-or to taste
Generous sprinkles of cinnamon
Mix the sugar and sour cream until sugar dissolves and the taste is only slightly sweet. Gently toss with the grapes until well coated, adding more sour cream if needed. Divide among individual dessert saucers and chill well. Just before serving sprinkle liberally with cinnamon.

Sole Veronique: Serves 2-There are many recipes for this dish but I’m quoting this because I so rarely recommend all microwave recipes. It’s no fail, I’ve used it for years after finding it in an almanac book
1 lb. flounder fillets
1 cup dry white wine
1 Tbs. cornstarch
¼ cup butter
2/3 cup light cream
½ tsp. salt
1 lb. seedless green grapes
Dissolve cornstarch in cream, then add 1/3 cup wine. Place the fish in a comfortably fitting microwave safe dish with the rest of the wine, cover with plastic wrap and microwave on high 4-5 min. turning once.  Drain fish, set aside and let grapes marinate in the wine. Melt butter in a 4 cup microwave safe bowl 40 sec. on high with salt. Add cream mix to butter and microwave 1 min. stirring once. Continue to microwave 2- ½ min. stirring every 30 sec. Place fish with grapes alongside on microwave safe serving plate(s). Spoon sauce over and microwave on high 30 sec. Serve hot.

Grape and Walnut Chutney: Serves 8-From The Bon Appetit Cookbook This recipe goes with pork, veal, duck and any poultry dark meat.
1 ½ lb. seedless red grapes
¼ cup red wine vinegar
3 Tbs. sugar
3 Tbs. balsamic vinegar
½ cup toasted, chopped walnuts
3 Tbs. chopped fresh Italian parsley
In a skillet over medium-high heat, stir grapes until warmed through about 2 min. Add sugar and vinegars and cook, stirring occasionally, until grape juices reduce slightly about 10 min. Add nuts and parsley and boil over high heat until juices thicken to syrup about 1 min. Save chilled and serve with pork, veal, duck and poultry dark meat dish.

Roasted Chicken Sausage with Grapes and Onion: Serves 4-From 500 3 Ingredient Recipe by Robert and Carol Hildebrand
2 Tbs. oil
1 ½ lb. chicken or turkey sausage
1 lb. red onion- in julienne strips
½ lb. green grapes
Poach the sausage in a little water until done, about 20 min. Sauté the onion in the oil until soft and golden, about 2-4 min. Put the onions in a shallow 1 qt. baking dish, add the sausage and grape and bake in a preheated 350 deg. oven about 20-25 min. until brown on top.

Apple, Raisin, Walnut Pie: Serves 6-8

1 ½ cups chopped cooking apples
2 cups raisins
3 cups apple cider
1 cup sugar
1 tsp. cinnamon
1 Tbs. lemon juice+ ½ tsp. zest
2Tbs.butter
½ tsp. salt
3 Tbs. cornstarch
½ cup chopped walnuts.
Double crust recipe or buy 15 oz. package of 2 dough rounds
NOTE; I like a thin crust, so this will allow for some extra, especially if making a lattice top. Don’t use over a heaping ½ cup shortening. Store left over dough chilled and use within 10 days, or roll and freeze.

Line pie pan.

Dissolve the cornstarch in ¼ cup of the cider; put all the other ingredients except the walnuts in a pot and heat to boiling. Stir in cornstarch mix, and simmer, stirring until thickened. Stir in nuts. Pour into bottom crust. Top with top crust, well vented, or lattice top. Bake at 450 deg.for10 min. then at 30-35 min at 350 deg. Cool before slicing.
To prepare in advance; the cooked filling can be kept chilled, in a plastic container for several days and then poured into the shell and topped before baking. The pie pan can be lined and the top crust dough kept chilled in plastic wrap for several days as well

Apple Stuffing for Duck

3-4 or + slices of cinnamon –raisin bread–depending on size of bird
1/3 cup raisins if using plain cinnamon bread
2 large apples -peeled cored and in large dice
1 stalk celery – sliced thin
½ medium onion diced
1 egg
2 tsp. dried sage
Salt to taste
Orange juice sufficient to moisten
Toast the bread and tear in pieces about 1 inch. Mix all the ingredients with enough orange juice to just moisten and stuff bird. Cook according to directions per pound.

Dutch Apple Cake: Serves 4-6-Also great for breakfast. Use an 8 inch round cake pan
2-3 apples-depending on size, peeled, cored and sliced
1 cup flour
2 Tbs. sugar + a little for garnish
2 eggs beaten
2 ½ oz. butter
2 Tbs. milk
½ tp. baking powder
¼ tsp. salt
Cinnamon and sugar for garnish
Sift dry ingredients, blend in butter. First stir in eggs then milk. Pout into a greased and floured pan and arrange apple slices decoratively in a circular pattern over the top. Sprinkle with cinnamon and sugar. Bake at 450 deg. for 40 min. Serve on a plate or from pan. Optionally pass whipped cream.

French Apple Pie: Serves 6-8

3-4 lb. cooking apples-peeled, cored in ¼ inch slices
¼ cup melted butter
¼ cup sugar
½ tsp. ground cinnamon
Successively layer the apple slices so they lay flat, in the pie shell; a circular pattern looks best for presentation. Sprinkle each layer with some sugar and cinnamon. When the crust is filled, pour the melted butter over all, and then garnish with sugar and cinnamon. Bake in a preheated 450 deg. oven 10 min, then at 350 deg. for 30-40 min. until apples are tender and crust is crisp. Best

Apple Dumplings: Serves 4
Pastry for a 2 crust pie* or 1 sheet puff pastry-see note below
4 cooking apples- peeled and cored
½ cup sugar + more if needed
4 drops vanilla syrup or ¼ tsp. cinnamon
Separate dough into 4 parts. Roll each to ¼ inch thickness and cut about a 6 inch square in the center. Save extra dough for another use. Trim the bottoms of the apples so they stand upright and place one in the center of each square. Fill the cores with sugar and a drop of vanilla or a pinch of cinnamon. Pull the dough up around the apple, completely covering it, pinching seams together and at the top to close**. Sprinkle tops with remaining sugar and cinnamon. Bake on a sheet at 400 deg. for 40 min. or until crisp. Serve warm or chilled, alone or with whipped cream. *NOTE: Rozanne Gold’s recipe in Recipes 1-2-3 replaces the pie crust with a sheet of puff paste. The cooking time is reduced to 20 min. Otherwise the recipes are the same
** I like to save the stem and stick it into the top; it’s decorative and defines the pastry.

Pears Au Gratin: Serves 6 –Also from Julia Child’s book cited above
2 lb. pears- fresh or canned, peeled, cored and sliced 3/8 inch thick
¼ cup white wine OR mix of pear juice and wine
¼ cup apricot preserves or jam
½ cup cookie crumbs, preferably macaroons
1 Tbs. butter
1 baking dish 8 inches by 2 inches deep smeared with 2 Tbs. butter
Arrange the pears in a circular pattern in the baking dish. Beat the liquid and the preserves together, strain and pour over the pears. Sprinkle with the crumbs and dot with the butter. Bake on the middle rack in a preheated 400 deg. oven for 20-30 min. until top is golden. Serve hot, room temp or chilled.

Pear-Pepper Sorbet with Raspberries: Serves 6-This sorbet is a favorite of mine. I make it with several different fruits.
(2) 16 oz. cans of pear halves
3 Tbs. pear brandy or pear liqueur+ for serving
¼ tsp. fresh ground pepper
2 pts. Raspberries
Puree the fruit until smooth adding the brandy slowly. Pour into a freezer container and stir in the pepper. Freeze 8 hrs. or overnight, blend again and refreeze. Serve in scoops on a bed of raspberries, with more on top. Drizzle with 1-2 tsp. liqueur.

Pears Poached in Wine
1. In Red Wine:

Serves 6
6 pears-ripe but still firm-peeled but uncored-stems on-bottoms trimmed slightly to stand upright
1 Tbs. cornstarch
1 bottle red wine
½ cup sugar
6 whole cloves
1 cinnamon stick
Zest of a small lemon
Zest of a small orange
Dissolve the cornstarch in 2 Tbs. of wine. Heat the rest of the wine with the spices, zests and sugar, stirring until the sugar dissolves. Add the pears and poach gently 25-30 min. until tender, turning occasionally. With a slotted spoon remove the pears to a deep serving dish. Strain the wine and return to the pot, adding the cornstarch mix. Simmer and stirring until sauce thickens, pour it over the pears and leave to soak until cold. Serve room temp or chilled.
2. In Marsala:

Serves 4 From Rozanne Gold’s Recipes 1-2-3
4 pears as prepared above
1 cup Marsala
Water to cover
¾ cup crushed Amaretti or almond flavored cookies-about 18 small or 8-9 large ones
Place the pears in the pot with Marsala and water to cover, bring to a boil then reduce heat and simmer gently for 30 min. or until tender. Remove pears with a slotted spoon and chill. Bring liquid to a boil, reduce to medium and cook until reduced to 1 cup. Cool. To serve, roll bottom of pears in cookie crumbs and place in a shallow bowl or soup plate, pouring sauce around the pears.

Pear Kuchen: Serves 8-10
Pastry for a 9”spring form pan-if home-made add 2 Tbs. sugar to the dough
1 quart canned pear halves = (2) 16 oz. cans
3 eggs
½ cup sugar
½ cup cream or fruit juice
Line the bottom and sides of a greased spring form pan with the pastry. Drain fruit and arrange cut side down in pan. Beat eggs with sugar and liquid until light and pour over the fruit. Bake at 400 deg. for 10 min. and then at 350 deg. until custard is set about 30 min. Sprinkle with slivered toasted almonds or cool and scatter chopped almond brittle over the top. Serve with whipped cream