GREAT GRAPEFRUITS

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Right about now is when I really start bemoaning the fact that the summer fruits are long gone, the fall apples and pears are becoming more and more expensive and the berries, well, unless I want to take out a second mortgage they aint gonna find themselves in my grocery basket. As I forlornly push my cart through the aisles of sad looking rock hard mangos and grapes that are minuscule in size and flavor I spy (with my little eye as my kids used to say) grapefruits. EUREKA!! I have achieved fruit.

Those sweet and sort of tangy almost sour yellow/red juicy citrus fruit are actually very affordable right now, You’ll find them in your supermarkets right next to the bags of Clementines (expensive but delicious), oranges, limes and lemons. The grapefruit is equally at home served for as is for breakfast, in a salad, juiced in a drink or even in a dessert it can be used interchangeably (depending on your taste) for just about any other citrus fruit. Fresh grapefruit juice is nectar from the garden and if you’re trying to lose weight you might want to substitute the grapefruit juice for the orange you usually reach for, it actually has 20 less calories per 8 oz glass than orange juice.

You can find grapefruits in a variety of color and sweetness levels. They run the color gamut from white to pink to red and most of the varieties are grown right here in the U S of A with Texas being the biggest supplier with Florida, California and Arizona not too far behind. As always, I love giving food facts along with the recipes so if you ever wondered why this particular fruit is called “grape-fruit” it’s because the fruit grow in a cluster, on a tree and it kinda sorta looks like a bunch of grapes when you see them in their natural state.

The following recipes are simple and deliciously addictive. Just be warned, if you’re utilizing the juice or the fruit of the grapefruit with meat or fish as a marinade, don’t let it sit too long. The acid in the fruit will turn the meat or fish mushy if left soaking for more than an hour or so.

BROILED GRAPEFRUIT (dairy or pareve)

2 large grapefruits, well chilled

1/2 cup brown sugar

2 tablespoons butter or margarine, melted

1 teaspoon cinnamon

Sliced strawberries for garnish

Prepare the grapefruit by cutting it in half and slicing a thin slice off the bottom of each half (this will help keep it stable when cooking). Using a small, sharp knife, section the grapefruit halves to loosen but not remove the segments. Basically, cut each segment around the membrane making sure to not cut through the rind. Place the sectioned halves in a glass baking dish.

In a small bowl, combine the brown sugar, butter and cinnamon. Divide the mixture into 4 and spoon (our use your hands) to press the mixture evenly over the 4 grapefruit halves. Broiler until the topping is bubbly about 2 to 3 minutes. Watch this carefully, it will burn quickly. Serve immediately with the slice strawberries. Serves 4. Can be doubled or tripled

grapfruit 3

 

GRAPEFRUIT, HEARTS OF PALM AND MOCK CRAB SALAD (fish)

4 red or pink grapefruit, peeled segmented and cut into bite sized pieces

12 ounces mock crab, cut into bite sized pieces

1 14 oz. can hearts of palm, drained and sliced

1/2 cup chopped fresh cilantro or parsley

1/3 cup chopped red onion

1/4 cup sliced green or black olives

A pinch or two of salt, to taste (may not need as the olives can be very salty)

Combine all the ingredients except the salt in a large glass bowl. Mix to combine and season with salt if desired. Serves 6

Modified From EatingWell: January/February 2013

SALMON WITH GRAPEFRUIT SALSA (fish)

1 orange, peeled, sectioned and cut into bite sized pieces

2 grapefruit, peeled, sectioned and cut into bite sized pieces

2 tablespoons olive oil

1/2 cup chopped parsley

2 green onions, sliced thin

2 tablespoons capers, rinsed, drained and coarsely chopped

2 tablespoons orange zest

1 teaspoon grapefruit zest

1 teaspoon red pepper flakes

salt and black pepper

4 salmon fillets, skin removed

2 tablespoons honey or maple syrup

Chopped parsley for garnish

For the salsa: In a bowl combine the orange and grapefruit pieces with the olive oil, parsley, green onions, capers, orange zest, grapefruit zest, and red pepper flakes. Mix to combine, season with salt and pepper and set aside.

For the salmon: Preheat the broiler. Brush the salmon on both sides with olive oil and season with salt and pepper, to taste. Broil 5 to 6 minutes and remove from oven. Brush tops with the honey or maple syrup. Return the salmon to the oven and broil for 1 minute. Remove the salmon and place it on a serving platter or individual plates and then top with salsa and chopped parsley and serves. Serves 4. Recipe can be doubled or tripled.

Submitted by Randi Augastinick Indianapolis IN

GRAPEFRUIT AND WILD RICE SALAD (pareve)

1 cup wild rice, rinsed and drained

1/4 teaspoon kosher salt

1 teaspoon minced garlic

1/4 cup orange juice

2 tablespoons olive oil

1/8 teaspoon red pepper flakes

1 tablespoon rice wine vinegar

1 grapefruit, peeled and the segments cut into bite sized pieces

1 avocado, peeled and diced into small pieces

2 green onions, chopped

Salt and pepper, to taste

In a small saucepan with a lid combine a 1/4 teaspoon salt and 1 3/4 cups water and bring to a boil. Add the rice to the boiling water and bring back to a full boil. Cover, reduce the heat to low and cook for 20 to 30 minutes, or until the water is absorbed. Let the rice cool to room temperature. While the rice is cooling, in a small bowl, combine the garlic, orange juice, olive oil, red pepper flakes, and rice wine vinegar. Whisk to combine.

Once the rice is cooled place it in a glass salad bowl. Add the dressing and toss to coat. Add the grapefruit, avocado and green onion and toss just to combine. Season with salt and pepper to taste. Serves 4, this can be doubled or tripled

My files source unknown

GRAPEFRUIT AND POMEGRANNET SALAD (pareve)

2 pomegranates, seeded

2 oranges, peeled, sectioned and cut into pieces

3 grapefruits, peeled, sectioned and cut into pieces

2 apples (Granny Smith or Honey crisp) sectioned and chopped into bite sized pieces

2 pears, chopped into bite sized pieces

1 tablespoon sugar

2 tablespoons orange juice or orange liqueur

Combine all the ingredients in a glass salad bowl and toss to combine. Cover and refrigerate for at least 1 hour before serving for all the flavors to meld. Serves 8 to 10 as a side dish.

My files, source unknown

© Eileen Goltz grapefruit 13a

Snack Attack/ Homemade Gourmet Popcorn and Other Delicious Recipes

With the last of the winter snows (hopefully) blowing across the Midwest a hint of the idea that would require scraping off the car and going outside when is met with a less than enthusiastic response by my family. Saturday night finds us parked in front of the fireplace with a few friends and neighbors (hopefully the ones who had the foresight to rent a movie from Red Box) and pigging out on junk food (like we REALLY didn’t have enough to eat this weekend).

Junk food in our house usually consists of chips, salsa, anything chocolate and some form of popcorn or mixed nut/cereal snack. While some purists might say that popcorn is a dish best served with salt and a touch or butter I like to dress it up with all sorts of seasonings both sweet and savory.

The following recipes should tickle the taste buds of even the most discerning popcorn/snack food gourmet and they all can be made up on Friday so that when the beginning credits roll on the worst movie ever made (the one you kids just HAD to see) your snacks will end up being the feature presentation.

NOTE: 1 ounce of un-popped popcorn kernels makes approximately 4 cups of popped popcorn

SNACK ATTACK POPCORN (dairy)

1/3 cup butter or margarine

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic salt

1/4 teaspoon onion salt

6 cups unsalted popped popcorn

1 cup thin pretzel sticks

1/2 cup salted, roasted peanuts

Preheat oven to 250. In a large bowl combine the popcorn, pretzel sticks and peanuts. Set them aside. In a microwave bowl melt the butter and stir in the seasonings. Drizzle the butter/seasoning mixture over popcorn mixture making sure to stir to coat well. Spread the mixture in a large, shallow ungreased baking pan and put it in the oven to bake for 25 to 35 minutes. Stir with a wooden spoon every 10 minutes while it’s baking.  Yield: 7 to 8 cups.

OVEN CARMEL CORN (dairy or pareve)

7 to 8 quarts popped corn
2 cups of blend of salted peanuts, shelled pumpkin seeds and sunflower
seeds
1 cup brown sugar
1 cup white sugar
1 cup butter or margarine
1 teaspoon salt
1/2 cup white corn syrup
1 teaspoon vanilla
1 teaspoon butter flavoring
1 teaspoon maple flavoring
1 teaspoon baking soda

Preheat oven to 250. Place popcorn and your choice of nuts in a large container. In a saucepan, combine sugars, butter, salt, syrup and flavorings. Bring to a boil. Boil 5 minutes, stirring occasionally. Remove from heat and add baking soda, STIR QUICKLY. Pour over popcorn mix in a large flat pan. Bake for 1 hour, stirring several times. Remove from oven and stir occasionally while the mixture cools. Store in airtight container. Makes 7 quarts.

ACROSS THE BORDER PARTY MIX (dairy)

This snack mix gives a new twist to an old favorite with the addition

Of pumpkin seeds.

1 cup small pretzels (twists)

1 cup corn chips

1 cup oyster crackers

1 cup toasted pumpkin or sunflower seeds

1 cup honey-roasted peanuts

2 tablespoons melted butter or margarine

2 tablespoons brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon. chili powder

1/2 teaspoon. ground cumin

1/8 teaspoon. ground red pepper (optional)

Preheat oven to 300. In a large bowl, combine the pretzels, corn chips crackers seeds and peanuts.  Set aside the mixture.  In a small bowl, combine the butter or margarine, brown sugar, Worcestershire sauce, chili powder, cumin and red pepper mix well. Pour mixture over pretzel mixture; toss to coat. Place on ungreased 15×10-inch shallow baking pan. Bake 25 minutes or until peanuts are golden brown, stirring halfway through cook time. Cool completely. Mixture becomes crisp as it cools.  Note: Recipe can be easily doubled, using 2 baking sheets. Makes 5 cups

WHITE TRASH MIX (dairy or pareve)

3 1/2 cups honey coated breakfast cereal

3 cups peanuts

2 cup peanut butter

1/2 cup butter or margarine

12 oz chocolate chips (dairy or pareve)

12 oz raisins

1 1/2 cup powdered sugar

In a large bowl combine the cereal, peanuts and raisins. Set the mixture aside. In a small saucepan melt together the peanut butter, butter and chocolate chips. Pour the chocolate mixture over the cereal and nuts. Mix well and when cooled n pour the powdered sugar over the mixture and mix to coat completely. Makes 5 cups.

PIZZA POPCORN

6 to 8 cups popped popcorn

1/4 cup grated Parmesan cheese

1 1/2 tablespoons dry Italian-style salad dressing mix

1/2 tsp. oregano

3 tablespoons butter

3 tablespoons tomato Ketchup

In large bowl, place hot popped corn; set aside. In small bowl, combine 2 tablespoons Parmesan cheese, dry salad dressing mix and oregano and set aside. In small saucepan, melt the butter and ketchup. Pour the mixture over the popped corn, tossing gently to coat. Sprinkle the dry salad dressing mixture over popped corn, tossing again to evenly coat all pieces. Spread coated corn on l5x10-inchbaking sheet. Bake at 350 for 5 minutes. Sprinkle the remaining Parmesan cheese over baked corn and let cool 5 minutes. Serve immediately or store in airtight container. Makes 3 quarts.

MILK CHOCOLATE POPCORN (dairy)

Popcorn and peanuts glazed with a crispy, chocolate coating.

12 cups popped popcorn
2 1/2 cups (12oz can) salted peanuts
1 3/4 cups (11-1/2 oz bag) milk chocolate chip morsels
1 cup corn syrup
1/4 cup butter

Preheat oven to 300. Grease large roasting pan. Combine the popcorn and nuts in prepared roasting pan and set aside. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat. Place the mixture in the preheated oven and bake, stirring frequently, for 30 to 40 minutes. Loosen popcorn from pan and allow to cool slightly in pan. Remove the mixture to a cookie sheet covered with wax paper to cool completely. Store in airtight container for up to two weeks. Makes about 14 cups.

Are they Chickpeas or Garbanzos? /kosher recipes

This is that magical time of year when all things, especially my dieting start anew. After warding off the cold and chill of winter with that extra 10 pounds of excess weight (blubber sounds so harsh) I know that I have got to get a grip on the inhalation of comfort food (ie: chocolate, pizza, chocolate, mashed potatoes, chocolate) that have comprised my fuel for the past few months. I’ve taken stock of my eating habits and have decided that salads and high fiber foods are now on the menu in full force.

One of the biggest mistakes people make when they want to shed a few pounds is that they think they have to starve themselves. That’s a big no no. You should eat sensibly and eat smart. Fiber and roughage should play a big part in any

Chick peas are perhaps better known by their name garbanzo beans. They are a round-ish, beige to light green members of the legume family grown primarily in part ofWest Asia,India, and in theMediterranean. Most are familiar with chick peas as either used whole in salads, or ground up to make the popular Middle Eastern dish hummus and falafel. You can get them dried or canned and for my money and the amount of time needed I tend to always use the canned variety.

Chick peas are incredibly versatile and are a frequent ingredient in pacific rim,Mediterraneanand Italian dishes.  They are considered a starchy carbohydrate and are a great staple for people with diabetes. A serving of chick peas (about 4 ounces or half a cup) has about 17 grams of dietary fiber and 19 grams of protein. They are considered more digestible than most other beans making them a wiser option for suffers of how shall I put this delicately…….. excessive flatulence.

This is so not a case of beans beans the magical fruit the more you eat the more you…….ok, you know what I mean. These recipes are all easy, a little different, delicious not so high in calories and oh so good for you.

 

SPINACH AND CHICK PEA CURRY (meat)

 

1 tablespoon oil

1 onion, chopped

1 (14.75 ounce) can creamed corn

1 tablespoon curry paste

salt and pepper to taste

1/2 teaspoon garlic powder, or to taste

1 (15 ounce) can garbanzo beans, drained and rinsed

1/2 lb cooked shredded chicken (leftovers work great)

1 bunch fresh spinach stems removed

1 teaspoon dried basil or to taste

 

In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic. Stir in garbanzo beans and gently fold in cooked chicken. Add spinach and cover. When spinach is tender, remove from heat and stir in basil. Serves 4

 

GREEK SALAD (dairy)

 

2 (15 ounce) cans garbanzo beans, drained

2 cucumbers, halved lengthwise and sliced

12 cherry tomatoes, halved

1/2 red onion, chopped

2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped

1 ounce crumbled feta cheese

1/2 cup Italian-style salad dressing

1/2 lemon, juiced

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper

 

Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled. Serves 8

HUMMUS (pareve)

 

1 can (15-oz) garbanzo beans (chickpeas); drained (reserve liquid)
1/2 cup sesame seed
1 teaspoon minced garlic
3 tablespoons lemon juice
1 teaspoon salt
Snipped parsley
pita bread; crackers or vegetable dippers

 

Place reserved bean liquid, the sesame seed and garlic in blender container. Cover and blend on high speed until mixed. Add the garbanzo beans, lemon juice and salt; cover and blend on high speed, stopping blender to scrapes sides if necessary, until of uniform consistency. Garnish with parsley. Serve as spread or dip with wedges of pita bread. Makes 2 cups.

 

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ROASTED RED PEPPER AND CHICK PEA DIP (dairy or pareve)

 

16 oz canned garbanzo beans; rinsed and drained
7 oz Jar roasted red peppers; rinsed and drained
1/2 cup plain yogurt or non dairy sour cream substitute
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper

 

Process all ingredients in a food processor or blender until smooth. Makes 2 cups.

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LAMB STEW WITH SPINACH AND GARBANZO BEANS (meat)

 

2 pounds lamb shoulder or stew meat, cut into 1-inch pieces
Garlic powder
3 tablespoons olive oil
1 onion, coarsely chopped
1 cup 1/2-inch pieces peeled carrots
1 15-ounce can garbanzo beans (chickpeas), drained
1/2 cup chicken broth
1/2 cup tomato sauce
1 tablespoon fresh lemon juice
1 10-ounce package ready-to-use spinach leaves
Lemon wedges

 

Sprinkle lamb with salt, pepper, and garlic powder. Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until brown, about 10 minutes. Add onion and carrots and sauté until beginning to brown, about 5 minutes. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour. Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes. Season stew with salt and pepper. Serve with lemon wedges. Serves 4. This recipe can be doubled

 

ROAST CHICKEN BREASTS WITH GARBANZO BEANS

 

1/4 cup olive oil
1 1/2 tablespoons minced garlic
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup non dairy sour cream substitute
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro or parsley, divided

 

Preheat oven to 450. Mix the olive oil, garlic, paprika, cumin and red pepper in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in non dairy sour cream and set aside for sauce. Place chicken in a roasting pan. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper. Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with sauce. Serves 4.

 

TROPICAL GARBANZO BEAN SALAD (pareve)
2 (15 ounce) cans of garbanzo beans, drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup of diced sweet yellow onion
1 cup of cherry or grape tomatoes

2 cups shredded lettuce
1/4 cup of freshly squeezed lime juice
1/4 cup of olive oil
1 teaspoon of ground cumin
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper
3 minced garlic cloves
10 black olives
1/2 cup chopped parsley

In a large wooden salad bowl combine the red and green peppers, lettuce, onion, tomatoes, olives, garbanzo beans and chopped parsley

In a blender combine the lime juice, olive oil, minced garlic, cumin, salt and pepper. Pour the dressing over the garbanzo bean mixture. Cover and refrigerate for an hour or so. Serves 6

 

SWEET ‘N SPICY GARBANZO BEAN CHILI (dairy)

 

2 (15-ounce) cans garbanzo beans, rinsed, drained

2 (10-ounce) cans diced tomatoes with green chilies, undrained

1 (8-ounce) can tomato sauce

1 medium (1/2 cup) red onion, chopped

1 teaspoon finely chopped fresh garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 cup sweet and spicy French salad dressing

4 ounces (1 cup) Cheddar Cheese, shredded

1/2 cup sour cream

Chili powder, if desired

 

Place all ingredients except salad dressing, cheese, sour cream and chili powder in slow cooker. Cover; cook on Low heat setting for 6 to 8 hours or High heat setting for 3 to 4 hours or until flavors are well blended. Just before serving, stir in the salad dressing. To serve, place chili into bowls; sprinkle with cheese and a dollop of sour cream; sprinkle the top with chili powder, if desired. Serves 4 to 5.

Barley There (Ok, a bad pun but a great grain)

So there I was, cleaning out my pantry in a crazed moment of organization (believe me, they are few and far between) and lo and behold, I discover an open box of barley I had conveniently misplaced behind the other opened boxes of pasta, wild rice and ramen noodles I really need to finish. As I contemplated the box I realized that I have tons and tons of recipes that utilize this great grain and what better time to share them than when I’m all trying to use up this “stuff”

Barley is kind of a super fiber filled food and who can’t use more fiber in their diet these days. There are two types of barley typically available to consumers.  The first is pearl barley. This process barley has had its outer fibrous hull removed and is almost like white rice, great for soups and salads. Scotch barley is less processed barley. It holds up better in stews and cooked casseroles.

Barley has a slightly nutty and chewy flavor. I like to toast it (for 8 to 10 minutes in a skillet over a low heat) before cooking it to bring out its more robust flavor. You should know that barley expands A LOT when it cooks so make sure you have enough liquid to keep it from scorching. 1 cup dry barley expands to makes approx. 3 cups cooked barley. In the event, unlike me, you need to purchase some barley to make the following recipes please try and steer clear of the quick cooking kind. In my opinion, it’s just a poor imitation of the real stuff. Yes you can use the quick cooking barley if you’re in a hurry but for my money and taste the slower cooking kind is better in terms of flavor and texture.

 

How cook pearl barley:
In a saucepan combine 3/4 cup pearl barley, 2 1/4 cups water and 1/2 teaspoon salt. Bring the mixture to a boil. Reduce the heat to low simmer, cover and cook 45 minutes or until barley is tender and the liquid is absorbed. Makes approx 3 cups.

SHANGHI STIR FRY

 

1/2 cup barley
1 cup water
2 tablespoons sesame oil, divided
2 boneless skinless chicken breasts or 6 chicken thighs cut into bite-size pieces
2 teaspoons minced garlic
1 small peeled and diced eggplant
1/2 cup red bell pepper, chopped
1/2 cup onion, chopped
3 tablespoons chopped fresh basil leaves or 1 tablespoon dried
8 to 10 drops hot sauce
1 tablespoon brown sugar
1 tablespoon peanut butter
1 teaspoon soy sauce
1/4 cup chopped peanuts
1 cup shredded red cabbage

1/2 cup chopped cucumber

 

Place the barley and water in medium saucepan and bring the mixture to a boil. Reduce the heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set the barley aside. In large skillet heat 1 tablespoon oil. Add the chicken and garlic and stir fry 3 to 4 minutes. Add the cooked barley to the pan and cook, stirring constantly for 3 minutes. Remove the mixture to a bowl and set it aside. Do not clean the pan. Add the remaining oil to the skillet. Add eggplant, bell pepper and onion and cook for 2 to 3 minutes. Add basil, hot sauce, sugar, peanut butter and soy sauce; cook 2 more minutes. Add the barley mixture to the vegetables and cook, stirring constantly for 3 to 4 minutes. Spoon the mixture into the serving bowl and garnish with peanuts, cucumber and red cabbage. Serves 4.

 

APPLES AND BARLEY CHICKEN

 

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
2 teaspoons minced garlic
1 Granny Smith apple, peeled, seeded and chopped
1 1/2 tablespoons curry powder
1 cup barley
2-1/2 cups chicken broth
4 boneless, skinless chicken breasts or 8 boneless skinless chicken thighs
1/2 teaspoon garlic salt
3 tablespoons apricot jam or apple butter

 

Preheat oven to 375. Grease a 9X13 casserole dish. In a large skillet heat the oil and sauté the onion, peppers and garlic for about 5 minutes, stirring occasionally. Add the apple and curry powder and cook an additional 3 to 4 minutes. Stir in the barley and chicken broth. Bring the mixture to a boil. Reduce the heat to a simmer and cook an additional 15 minutes. Spoon the liquidly barley mixture into the greased casserole. Arrange the chicken pieces over the barley mixture. Season with garlic salt. Cover and bake for 35 to 45 minutes. Remove the foil and brush the chicken with the apricot jam. Bake, uncovered, for an additional 10 to 15 minutes longer. Let stand for a few minutes before serving. Serves 4. This recipe can be doubled or tripled.

 

CORN AND BARLEY CASSEROLE

 

1 cup barley
3 cups water
1 1/2 cup fresh or frozen corn kernels
1/3 cup olive oil
1/4 cup rice wine vinegar
1 tablespoon chopped fresh basil or 1 teaspoon dried basil

2 teaspoons parsley
salt and pepper to taste
1 1/2 cup diced fresh tomato
2/3 cup diced red bell pepper
4 to 6 green onions, thinly sliced

In medium saucepan bring the water and approx. 1/2 teaspoon salt to a boil. Add the barley and return the mixture to a boil. Reduce heat, cover and simmer for 35 minutes. Add the corn and simmer 10 to 15 minutes longer. While the barley is cooking in a bowl combine the olive oil, vinegar, basil, approx. 1/2 teaspoon salt and pepper to taste. Pour the dressing over the warm barley mixture and mix to combine. Cool the mixture to room temperature. Add the tomatoes, peppers, parsley and onions. Cover and refrigerate for at least 2 hours for the flavors to combine. Serves 6 to 8

ORANGE ALMOND AND BARLEY SALAD

 

2 cups hot cooked barley
4 to 5 tablespoons sesame oil

1 1/2 teaspoon rice wine vinegar

1 tablespoon sugar
3-1/2 to 4 cups shredded romaine or red leaf lettuce

1 can (11 ounces) mandarin oranges drained but save 2 tablespoons liquid
1-1/2 to 2 cups cubed cooked turkey or chicken
1/2 cup sliced celery
1/4 cup sliced green onions

Rice noodles, for garnish

2/3 cup toasted almonds

 

Place the hot cooked barley into a large bowl. Drizzle the sesame oil, rice wine vinegar and sugar over the hot barley, mix gently to coat Cover the barley and refrigerate it for at least 1 hour. Add the mandarin oranges, orange liquid, turkey, celery and green onions to the cold barley. Toss gently to combine. Arrange the salad greens on 4 dinner plates. Mound the barley mixture over the greens. Sprinkle the top of each salad with the rice noodles and almonds for garnish. Makes 4 main course servings or 8 salad servings.

 

BARLEY BEEF SOUP

 

1 1/2 lb beef stew meat cut into bite size pieces

1 tablespoon olive oil

3 onions chopped

6 carrots diced

1 to 1 1/2 lb mushroom sliced

8 cups beef broth

1 cup barley

1 teaspoon minced garlic

2 teaspoon dried parsley

1/4 teaspoon pepper

Salt and Pepper to taste

 

In the bottom of a soup pot brown the meat in the oil. Add the onions, garlic and mushrooms and cook, stirring often for 10 minutes. Add the broth, carrots, mushrooms and barley. Bring the soup to a boil then reduce the heat to a simmer. Cook, uncovered, for at least 2 hours. In the last 15 minutes add the parsley and mix to combine. Season with salt and pepper before serving. If the soup is too thick add water to thin it. Serves 8

 

VEGETABLE BARLEY SOUP

 

1 onion, diced

2 stalks celery, diced

2 carrots, diced

1 parsnip, diced

2 potatoes, diced

2 tablespoon oil

8 cups water or broth

1 cup uncooked pearled barley

1 can pinto beans, drained

1 small can crushed tomatoes

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon thyme

1 teaspoon onion powder

2 large bay leaves

Salt and pepper

 

In a large soup pot, sauté the onions, celery, parsnip, potatoes and carrots for 3 to 5 minutes. Add broth or water and the remaining ingredients. Mix to combine and bring the soup to a boil, then reduce the heat to a simmer. Simmer for an hour, stirring occasionally, until the barley is soft. Season to taste with salt and pepper, remove the bay leaves and serve. Serves 8 to 10.

 

Submitted by Victoria Cambria Northbrook IL

 

CHICKEN BARLEY GUMBO

 

1 lb skinless chicken thighs

2 teaspoon olive oil

4 cups water

4 cups chicken broth

1 onion, chopped

2 cups seeded diced tomatoes

1 1/2 cups corn

2 cups sliced okra (sliced)

2 teaspoon minced garlic

1/2 teaspoon red pepper flakes

1 bay leaf

1/2 teaspoon sage

2/3 cup barley

 

In a large sauce pan sauté the onions in the olive oil for about 3 or 4 minutes. Add the chicken, cook for 1 to 2 minutes. Add the water and broth the mixture. Bring the mixture to a boil and then reduce to a simmer. Skim off the foam and add the garlic, red pepper, bay leaf, and sage. Cover and let simmer 15 to 30 minutes. Add the okra, tomatoes, corn, and barley, cover and simmer for an hour. Season with salt and pepper to taste. Serves 8 to 10.

 

Modified from about.com

Groovy and Gourmet Grilled Cheese

I just discovered that there’s a nation grilled cheese month (April). Who’d a thunk it? Obviously a cheese board somewhere. With the two simple core ingredients of bread and cheese, the grilled cheese sandwich innately lends itself to added bells and whistles. Meat, veggies, chocolate, fruit or even the kitchen sink if you feel so inclined.

Personally I don’t want to wait till the spring to have myself one of those ooey gooey melt in your mouth sandwiches. I took it upon myself (on my readers behalf, of course) to research the best of the best, over the top, can’t wait to stuff it all in my mouth at once grilled cheese delights.

Be warned, these are not your grandma’s grilled cheese sandwiches. All are gourmet and yet so simple that you’re gonna wanna try them all, just not all at once. Please  note that some of the combinations are not “kosher” becasue they mix milk and meat. You can, of course substitute smoked salmon or white fish for any  meat products or leave them out all together.

GOLDEN GATE GRILLED CHEESE

2 tablespoons softened butter

1 teaspoon minced garlic

1/2 teaspoon red chile flakes

1 large egg, lightly beaten

1/4 cup milk

1 cup coarsely grated parmesan cheese

4 freshly cut slices from a sourdough loaf

6 ounces thinly sliced turkey or smoked salmon

1/2 avocado, thinly sliced

1 tablespoon chopped cilantro

2 slices Muenster cheese

In a small bowl, combine butter, garlic, and chili flakes. In a medium bowl, whisk egg and milk. Spread parmesan on a plate. In a large frying pan, melt half the seasoned butter over medium heat. Dip 1 bread slice in egg mixture, coating one side only. Dip coated side into parmesan. Place to one side in frying pan, cheese side down. Repeat with 1 of remaining bread slices. Arrange turkey, avocado, cilantro, and Muenster on slices, dividing evenly.3. Dip remaining bread into egg and then into parmesan. Arrange on sandwiches, cheese side up, and cook over medium heat until undersides are golden brown, 3 to 4 minutes. Lift sandwiches and add remaining butter to pan; flip and cook until second side is golden brown, 3 to 4 minutes more.

Modified from Sunset July 2009

PEAR AND GRILLED CHEESE

4 slices French or Italian loaf bread

4 slices  fake bacon strips, cooked

1 Bartlett pear, thinly sliced

2 slices provolone cheese

2 tablespoon butter

Place a slice of cheese on top of one of the slices of bread. Place few slices of pear on top and then top with, two strips of bacon, and another slice of cheese and then the last slice of bread. Repeat with the second sandwich. Melt 1 tablespoon of butter in a skillet and place both the sandwiches in the pan. Cook until the bread is golden. Melt the remaining tablespoon of butter in the skillet. Flip the sandwich over and cook until the bread is golden. Remove from the pan and serve. This recipe can be doubled or tripled. Makes 2 sandwiches.

Modified from seriouseats.com

ARTICHOKE GRILLED CHEESE

4 slices of bread

Dijon mustard

shredded cheddar cheese

1 can artichoke hearts, drained and sliced

1 jarred red peppers drained and cut to fit bread slice

2 tablespoons butter

Spread the mustard on the bread. Place a handful of shredded cheese over the top of 2 slices of the bread. Place the artichoke hearts and red peppers over the cheese then top with the remaining 2 slices of bread. Melt 1 tablespoon of butter in a skillet and cook until the side is golden, about 2 to 3 minutes. Melt the remaining tablespoon of butter and carefully flip the sandwich. Cook until the second side is golden and the cheese is melted. Serve immediately. Serves 2.

CRAB MELT

6 oz can crabmeat or fake crab, well drained or shredded

1/3 cup finely diced red pepper

2 green onions minced

2 teaspoons rice wine vinegar

1 stalk celery, finely diced

3 tablespoon mayonnaise

1 teaspoon pepper

4 thick slices whole wheat

butter

paprika

6 oz shredded sharp cheddar cheese

In a bowl combine the crabmeat, red pepper, green onions, rice wine vinegar, mayonnaise and pepper.

Generously spread two slices of the bread with butter, dust generously with paprika, and place them butter side down in the pan. While it’s cooking place 1/4 of the cheese on each of the two slices. Spread half the crab salad on each; top with remaining cheese. Butter and sprinkle paprika on the remaining bread and place it butter side up on top of the cheese. Press down. Cook the sandwich until bottom is crispy about 3 minutes then flip if over. Cook for 2 to 3 more minutes until the bread is golden and the cheese is melted.  Makes 2 sandwiches.

Modified from about.com

CAPRESE GRILLED CHEESE

8 slices Challah or sour dough bread (1-inch thick)

3 tablespoons olive oil

3 tablespoons balsamic vinegar

4 (1-ounce) slices mozzarella cheese

2 (1-ounce) slices provolone cheese

3 large fresh tomatoes cut into thin slices

3/4 cup fresh basil leaves

2 avocado, pitted and thinly slices

Kosher salt and ground pepper

Heat griddle or large sauté pan over medium heat. Brush one side of each bread slice with olive oil. Brush other side of bread with balsamic vinegar. Place 4 slices of bread, oil side down, on the griddle. Layer the mozzarella and provolone tomato, basil and avocado on the top of the bread. Season with salt and pepper. Cover with the remaining 4 slices of bread. Cook until bread is golden brown and cheese is slightly melted, 3 to 4 minutes, flip once cook until the bread is golden, serves 4.

Modified from the grilledcheeseacademy.com/  created by Alison Lewis

Make Mine Minestrone

While chicken soup may be the quintessential soup to serve when someone is sick and tomato soup is the perfect comfort food to serve with a grilled cheese sandwich (extra cheese please) Minestrone is the one I like to serve best on a cool crisp fall evening when there is just a hint of frost in the air and I’m ready to light the first bonfire of the season. Minestrone is an Italian soup in origin, made with fresh seasonally fall vegetables, often made more robust with the addition of pasta or rice.

The most common ingredients of Minestrone soup include beans (dry and/or canned), onions, celery, carrots, stock, and tomatoes. There is no one “politically correct” recipe for minestrone  since it is usually made out of whatever vegetables are in season or in your fridge it can whipped together (and thrown in a crockpot ) relativity quickly before you head out for the day and ready when you get home or cooked the night before and reheated . It can also be vegetarian or contain meat. In fact the word “minestrone” has become a synonym for “throw what every you like in there”. Just so you know, great minestrone should distinguish itself by the large quantity of fresh vegetables it contains and its thick consistency (great for mopping up with that extra bread that always seems to be on the table when you serve a thick soup).

MINESTRONE OF MODENA (meat)

 

1/2 cup dried cannellini beans
1/3 to 1/2 cup olive oil
3 ounces sliced pastrami, chopped
1 cup minced yellow onions
1/2 cup minced celery
1/2 cup minced carrots
1 generous tablespoon chopped flat-leaf parsley
1 (14.5 ounce) can tomatoes, drained
2 medium boiling potatoes, peeled and diced
4 ounces green beans, cut into 1/2-inch pieces
2 medium zucchini, diced
4 ounces white mushrooms, diced
2 cups shredded Savoy cabbage
4 ounces asparagus, diced
1 cup fresh or frozen petite green peas
8 to 10 basil leaves, shredded
2 quarts warm water or canned low-sodium chicken broth
Salt and freshly ground black pepper

Sort beans, pick out the bad ones and soak overnight in water to cover.

Heat oil in large pot over medium heat. Add pastrami, onions, celery, carrots, and parsley; cook, stirring until vegetables are lightly golden and soft, 8 to 10 minutes. Add tomatoes and stir, about 5 minutes. Drain and add the rehydrated cannellini beans, potatoes, green beans, zucchini, mushrooms, cabbage, asparagus, peas, and basil to the pot. Season with salt and pepper and stir for 2 to 3 minutes to coat vegetables well with savory base. Add warm water and Parmesan rind; bring to a boil. Reduce heat to low, partially cover, and simmer, stirring from time to time, for 2 to 2 1/2 hours, until the minestrone has a dense, thick consistency. (If the soup should thicken too much, add a bit more water.) Remove cheese rind, and adjust seasoning. Turn off heat and let soup stand for about 30 minutes. Serves 8 to 10

 

Note: Rice or small pasta such as ditalini can be added to the soup during the last minutes of cooking. Add rice 10 minutes before you turn off the heat, pasta 3 to 5 minutes before. The rice or pasta will keep cooking as the soup rests.

 

Adapted from Biba’s Taste of Italy. 2001. Biba Caggiano, William Morrow Publishing

 

FAST AND EASY MINESTRONE (meat)
1 (10 ounce) package frozen spinach, thawed
1 1/2 pounds lean ground beef
1/3 cup dry breadcrumbs
1 egg
Salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
7 cups beef or chicken or vegetable broth
1 (14.5 ounce) can whole tomatoes, mashed with a spoon
1 (15.5 ounce) can kidney beans
1/2 teaspoon dried oregano
1/2 teaspoon crumbled dried basil leaves
1 cup sliced carrots
1 cup sliced celery
1 cup uncooked rotelli pasta (4 ounces)

Squeeze as much moisture as possible from spinach. Mix together with beef, breadcrumbs, egg, salt, and pepper. Shape into 1-inch balls. Heat oil in Dutch oven over medium heat until very hot. Add a few meatballs and brown on all sides. Remove with slotted spoon and set aside to drain on paper towels. Repeat till all are browned.

 

Remove excess oil and add onion to Dutch oven; cook until opaque. Stir in broth, tomatoes, beans, oregano, and basil. Cover and simmer for 10 minutes. Add carrots and celery; cover and simmer for 10 minutes more. Stir in pasta; cover and simmer until done, about 10 minutes. Add meatballs and heat through, about 5 minutes. Ladle into soup bowls. Serves 10 to 12

VEGETARIAN MINESTRONE (pareve)

 

2 tablespoons olive oil
1/2 large onion, diced
1/2 large sweet potato, diced
2 medium white potatoes, diced
3 stalks celery
1/2 cup frozen peas
2 carrots, chopped
1 cup frozen corn
15 oz. canned whole tomatoes
6 cups water, boiling
Salt and pepper
Fresh or dried oregano, to taste

1/4 lb rottini pasta, cooked and drained

Parmesan cheese, optional

 

Saute the onion in the olive oil, until golden. Add the sweet potato, white potatoes, celery, peas, carrots, and corn and sauté until softened. Add tomatoes, breaking up with hands or spoon. Add boiling water, salt and pepper and simmer for 15 to 20 minutes.  In the last minutes of cooking add the cooked pasta to the soup.  Ladle into bowls, garnish with cheese and oregano if desired. Serves 6.

 

VERY VEGGIE MINESTRONE (pareve or meat)

 

1/4 cup olive oil
1 onion, coarsely chopped
1 tablespoon minced garlic (more if you prefer)

2 stalks celery

1 red pepper, seeded and diced into chunks
4 oz prewashed and cut kale (6 cups)
1 (1-lb) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli
1 (14 1/2-oz) can “petite” diced tomatoes in juice
1 cup elbow macaroni
5 1/4 cups chicken or vegetable broth (42 fl oz)
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (19-oz) can cannellini beans, rinsed and drained
grated parmesan, optional

 

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, peppers, celery, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.

Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

 

Modified from a recipe from epicurious.com

 

MEATBALL MINESTRONE (meat or pareve)

 

1 cup frozen chopped onion

2 teaspoons minced garlic

1 tablespoon olive oil

1 (15- to 19-ounce) can cannellini beans, undrained

4 cups chicken or vegetable broth

1 (1.4-ounce) package dry vegetable soup mix

1 (16-ounce) package frozen cooked meatballs or vegetarian meatballs

2 (14 1/2-ounce) cans Italian-style diced tomatoes

1/2 teaspoon crushed red pepper

1 cup elbow pasta, uncooked

1 (10-ounce) package fresh washed baby spinach

 

In a large saucepan over medium-high heat, cook the onion and the garlic in the olive oil until the onion is tender, about 5 minutes. Stir in the beans and chicken broth and bring to a boil. Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes and crushed red pepper and return to a boil. Add elbow macaroni and cook, stirring often, for 15 minutes or until pasta are tender.

Add the spinach and stir until it is wilted, about 1 minute. Serves 6.

 

MINESTRONE PASTA BOWL (dairy)

Not technically a soup but hey, it’s close and it’s really delicious so who cares what you call it.
1 package (16 ounces) uncooked rigatoni pasta
2 tablespoons olive oil, divided
2 teaspoons Italian Seasoning Mix, divided
1 large zucchini, sliced
1 large carrot, chopped
8 ounces mushrooms, sliced
2 garlic cloves, pressed
1 jar (26 ounces) spaghetti sauce
1 can (15 ounces) garbanzo beans, drained and rinsed
1/4 cup (1 ounce) grated fresh Parmesan cheese

Cook pasta according to package and drain. Return pasta to stockpot; add 1
tablespoon of the oil and 1 teaspoon of the seasoning mix, stirring to
coat. Cover and keep warm.

Meanwhile Heat remaining oil in skillet over medium heat until hot. Add garlic stir-fry 1 minute.  Add zucchini and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender. Add mushrooms, spaghetti sauce, garbanzo beans and remaining seasoning mix. Cook, stirring occasionally, 5-6 minutes or until sauce is bubbly and heated through. Transfer pasta to a large bowl. Carefully pour sauce over pasta. Grate Parmesan cheese over pasta. Serve immediately. 8 servings

 

SIMPLE MINESTRONE FOR FOUR (meat)

2 cups chicken stock
1 cup water
1 large potato, finely diced
3 garlic cloves, thinly sliced
2 medium zucchinis, grated
One 8 3/4-ounce can red kidney beans, drained
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Pinch of dried red pepper flakes
olive oil for drizzling
Combine the chicken stock, water, potato and garlic in a large saucepan. Bring to a boil over medium heat and cook until the potato becomes tender, about 15 minutes. Using a spoon or large fork, mash the potato slightly. Add the zucchini and kidney beans; cook until the beans are heated, 3 to 5 minutes. Add the salt, pepper and crushed red pepper. Divide among four soup bowls and drizzle a small amount of extra virgin olive oil over each serving. Serves 4
AUTUMN VEGETABLE MINESTRONE (pareve)

2 (14.5 oz) cans vegetable broth
1 (18 oz) can crushed tomatoes — undrained
3 medium carrots — chopped
3 small zucchini — cut into 1/2″ slices
1 medium yellow bell pepper — cut into 1/2″ pieces
8 medium green onions — sliced
2 cloves garlic — finely chopped
2 cups shredded cabbage
2 teaspoons dried marjoram
1 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked instant rice
1/4 cup chopped fresh basil
Mix all ingredients except rice and basil in a 3 1/2 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender. Serves 6.

Why Wait? Have an Apple Cake Today!

While it may be a tad prosaic I always manage to serve apple cake at some point during the fall. While dinner is probably the most likely suspect for its appearance and breakfast is great alternative I tend to have it around for snacking as well. Apples are plentiful this time of year and let’s face it, apple cake is terrific anytime you serve it.

I typically use Granny Smith, Jonathan or Pippin apples in my cakes but there are quite a few other varieties that are just as good. My favorite apple web site is paulnoll.com and the chart below is one I use every year to help me decide exactly which variety I’m going to use for what purpose.

 

Apple Varieties and their Best Uses

See Table below for Apple Varieties and their Best Uses

Variety
Flavor,
Texture
Fresh
and Salads
Pie
Sauce
Baking
(Whole)
Red
Delicious
Sweet,
Crisp
Excellent
Fair
Fair
Poor
Golden
Delicious
Sweet,
Tender
Very
Good
Excellent
Very
Good
Very
Good
Granny
Smith
Tart,
Crisp
Very
Good
Very
Good
Very
Good
Fair
Jonathan
Moderately
Tart, Tender
Very
Good
Very
Good
Very
Good
Good
Rome
Beauty
Slightly
Tart, Firm
Good
Good
Good
Excellent
Winesap
Slightly
Tart/Spicy, Firm
Very
Good
Very
Good
Good
Good
Criterion
Sweet/Complex,
Crisp
Very
Good
Good
Good
Good
Gala
Sweet,
Crisp
Excellent
Good
Good
Good
Jonagold
Sweet-Tart,
Crisp
Very
Good
Very
Good
Good
Very
Good
Newtown
Pippin
Slightly
Tart, Firm
Very
Good
Excellent
Very
Good
Good
McIntosh
Tart,
Tender
Good
Good
Very
Good
Poor

 

 

Chart from paulnoll.com

Most of the following recipes have been sent to me by readers over the past few years and they are all ones I’ve made time and time again to rave reviews. Some are better suited to a breakfast or snack cake and others are show stopping desserts you want to serve after everyone has eaten too much, loosened their belt buckles because they are the perfect light touch to end a perfect meal.

Yes I do make applesauce and baked apples at some point during the 3 month time frame we lovingly call fall but for my money, the apple cake is the best way tosay to any member of my family work crew who walks in my door, “hummmm……you look hungry from all that yard work come, sit, have bite to eat before you go back to the rest of my to do list”.

 

NOTE: Many of the recipes are dairy free for those of you that are lactose intolerant.

 

CINNAMON APPLE CAKE

A great breakfast or snack cake

 

1 3/4 cups sugar, divided

1/2 cup butter or margarine, softened

1 teaspoon vanilla

6 ounces cream cheese, softened (about 3/4 cup)

2 large eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons cinnamon

3 cups chopped peeled Granny Smith apples (about 2 large)

 

Preheat oven to 350. In the bowl of an electric mixer
combine the 1 1/2 cups sugar, margarine, vanilla, and cream cheese and beat
until combined. Add the eggs and beat to combine. In another bowl combine the
flour, baking powder, and salt. Add the flour mixture to cream cheese mixture,
beating on low until blended. In another bowl combine the 1/4 cup sugar and
cinnamon and mix to combine.  Chop the
apples and then add 2 tablespoons of this cinnamon mixture to the chopped
apples. Mix to combine and then add the apple mixture to the batter. Mix to
combine. Grease a 8 or 9 inch spring form pan. Pour batter into the prepared
pan and sprinkle the remaining cinnamon mixture over the top. Bake for 1 hour
and 10 minutes or until the cake pulls away from the sides of the pan. Cool
completely and remove spring form side. Cuts best if you use a serrated knife.
Serves 10 to 12

 

Modified from about.com

 

MORNING GLORY APPLE CAKE

 

1 1/2 cup oil

3 eggs

1 1/2 teaspoon baking soda

2 teaspoon vanilla

1 teaspoon salt

3 1/2 cups chopped apples

1/2 teaspoon baking powder

1 cup coconut

1 cup golden raisins

1/2 to 2/3 cup chopped dried apricots

1 cup chopped pecans or walnuts

 

1 cup white sugar

1cup brown sugar

3 cups sifted flour

 

Preheat oven to 325. Grease a bunt pan and set it aside. Combine
the eggs and oil in a large bowl and mix to combine. Add the remaining
ingredients and mix to combine… Grease a large bunt pan for 1 hour and 15
minutes. Cool and remove from pan. (you can use 2 to 3 loaf pans (depending on
their size) or cupcake/muffin tins cooking for 35 to 40 minutes. Serves 10 to
12

 

Submitted by Margie Quintin Oak Park IL

 

APPLE AND HONEY TORTE

 

1/3 cup honey

2 tablespoons lemon juice (fresh is best)

3 large tart apples, peeled and each cut into 8 wedges
(about 1 1/4 pounds)

3/4 cup sugar

6 tablespoons butter or margarine, softened

1/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 teaspoon lemon zest

1 cup sifted flour

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon brown sugar

1/2 teaspoon cinnamon

2 tablespoons ground almonds

 

Preheat oven to 350. Grease a spring form pan and set it
aside. In a skillet combine the honey and lemon juice. Heat to a simmer and add
the apples cook until they start to soften, stirring constantly so they don’t
burn or stick for about 10 to 12 minutes. Remove from heat; set aside. When
cool drain the apples and set them aside

 

In the bowl of an electric mixer combine 3/4 cup
granulated sugar, butter, brown sugar, and vanilla and beat to combine, 3 to 4
minutes. Add the eggs and mix to combine. Add the lemon zest and mix to combine.
In another bowl combine the flour, baking powder, and salt, mix to combine. In
1/3’s add flour mixture to the sugar mixture, beating to combine between each addition.
Pour the batter into the prepared pan. Arrange the apple slices anyway you like
on top of the cake, they can even overlap if you like but make sure you push
them slightly into the batter. In a bowl combine 1 tablespoon brown sugar, the
ground almonds and cinnamon; sprinkle it over the top of the apples. Bake 1
hour or until cake springs back when touched lightly in center. Cool on a wire
rack. Cut into wedges using a serrated knife. Serves 10 to 12

 

Submitted by Richard Olaphan St. Louis MO. modified from
epicurious.com

 

 

NUTTY APPLE CAKE (dairy or pareve)

 

6 Granny Smith Apples, peeled, cored and finely sliced

juice of 1 lemon

3 eggs

1 cup sugar

2 teaspoons vanilla

4 tablespoons melted butter or margarine

1/3 plus 2 tablespoons milk or non dairy substitute

2/3 cup flour, sifted

2 teaspoons baking powder

1/2 cup toasted chopped hazelnuts or pecans, chopped

1/2 cup golden raisins

1/2 cup pine nuts

3 tablespoons sugar for topping

1 teaspoon cinnamon

 

Preheat the oven to 325. Grease and line the bottom of a
spring form pan with parchment paper and set it aside. In a bowl combine the
sliced apples in lemon juice, toss to coat and set aside.

 

In the bowl of an electric mixer combine the eggs, sugar
and vanilla and beat until light yellow, 3 to 4 minutes. Add the milk and
butter and mix to combine. In a bowl combine the flour and baking powder
together and then fold them, by hand, into the egg mixture until just combined.
Add the add the ground nuts, raisins and pine nuts. Fold in gently. Gently fold
in the apple slices with the lemon juice they have been soaking in.

 

Pour the batter into the prepared pan and smooth the top.
Mix the 3 tablespoons of sugar with the cinnamon and then sprinkle over the top
of the cake. Bake for about 1 hour 20 minutes or until the cake is cooked
through. If you find the top browning too quickly, cover with foil and continue
cooking. Let the cake sit for about 10 minutes before removing it from the pan.
The cake will contract as it cools making removal a lot easier. Cool completely
before serving. Serves 10 to 12.

 

Modified from an old Gourmet Magazine recipe

 

GLAZED RUM AND APPLE SPICE CAKE

 

Cake:

2 cups sugar

1 cup oil

4 eggs

3 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon salt

1 tablespoon vanilla

3 cups chopped peeled Golden Delicious apples

1 cup chopped pecans

 

Glaze:

1/2 cup butter or margarine

1 cup packed brown sugar

3 tablespoons (or more) rum

 

Preheat oven to 350. Grease a bunt pan and set it aside.
In the bowl of an electric mixer combine the sugar and oil and mix to combine.
Add the eggs 1 at a time mixing to combine between each egg. Add the vanilla
and mix to combine. In another bowl combine the flour, baking powder, baking
soda, nutmeg, allspice, cinnamon and salt together.  Add the flour mixture to the egg mixture
gradually, mixing well after each addition.
Fold in the apples and pecans by hand.
Spoon the batter into the prepared pan.
Bake for 1 hour or until a cake tester comes out clean. While the cake
is cooking make the rum glaze by melting the butter in a saucepan.  Add the brown sugar and rum.  Cook the mixture until the sugar has
dissolved and the mixture is heated but don’t let it boil. When the cake is
done put the pan on a cooling rack and drizzle a little of the glaze over the
cake. Let it sit for about 1 minute for it to absorb and then flip the cake
onto the plate you’re going to serve it on. Poke holes in the cake with either
a fork or toothpick and then brush the warm glaze all over the cake. Let cool
and serve. It can be served warm if you prefer it that way. Serves 10 to 12.

 

Submitted by Donna Schwartzman Chicago IL

 

MAPLE & CURRANT APPLE CAKE

This is a pudding like cake is brimming with tender
chunks of apple

 

1 1/2 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 cups applesauce

1/2 cup pure maple syrup (NOT the fake stuff, its yucky)

4 large apples, peeled, cored, and chopped into nice
sized pieces

1/2 to 2/3 cup currants (you can use raisins but currants
are best)

1/2 cup ground walnuts or pecans (optional)

 

Preheat oven to 350. Grease a 9X13 pan and set it aside.
In a bowl combine the flour, baking powder, salt, and cinnamon (and ground nuts
if using) and the set it aside. In another bowl combine the applesauce and
maple syrup. Stir the flour mixture into the applesauce mixture and mix until
just combine. Fold in the chopped apples, mixing just to combine and then spoon
the batter into the prepared pan. Bake for 35 to 40 minutes, or until a
toothpick inserted into the center of the cake comes out clean. Serve warm.
Serves 8 to 10. You can also make this into cupcake/muffins, makes 12.