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Healthy Mediterranean Cooking at Home

Category Archives: Apple Cider

fallflavorsheadWhat flavors do you associate with fall? For me the ones that immediately come to mind are apple cider, cinnamon, caramel, ginger, cranberry, pumpkin and nut flavors. Here are a few ideas on how to incorporate these flavors into your cooking.

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Apple Cider Sweet Potatoes

Serves 4-6

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 tsp fresh-ground black pepper
  • 1 cup apple cider
  • Parsley for garnish

Directions

Put the potatoes, apple cider and salt in a large saucepan. Bring to a boil. Reduce the heat, cover, and simmer, stirring once, until the potatoes are tender (25-30 minutes).

Mash the potatoes with the cider until it is smooth. Add the butter and the pepper and heat just until the butter melts. Garnish with parsley.

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Pumpkin Ricotta Cheese Pie

Ingredients

Filling

  • 1 1/2 cups ricotta cheese
  • 1 cup mascarpone cheese
  • 1/3 cup of honey
  • 1 cup of pumpkin
  • 3 eggs
  • 1 teaspoon of pumpkin pie spice

Crust

  • 1/3 cup gingersnap cookie crumbs
  • 1 tablespoon sugar
  • 1/4 cup pecans
  • Pinch of salt
  • Butter

Directions

For the crust:

Place the crust ingredients, except the butter, in a food processor or blender and process until totally ground, but not powdery. Reserve 1 tablespoon of the crumbs for a topping.

Rub a little soft butter on the inside of a 9″ pie pan at least 1 1/2″ deep; use a deep-dish pan, if you have one.

If your pie pan isn’t at least 1 1/2″ deep, substitute a 9″ square pan.

Pour the crumbs into the pan, tilting and shaking the pan to distribute the crumbs across the bottom and up the sides of the pan.

Place the pan on a baking sheet, to make it easy to handle once you’ve added the filling.

For the filling:

Beat together with an electric mixer the ricotta, mascarpone, pumpkin, honey, eggs and pumpkin pie spice.

Continue to beat until creamy.

Pour the filling into the prepared crust and sprinkle the top with the reserved crumbs.

Bake at 350 degrees F for 50-60 minutes or until the top of the center of the cheese pie springs back to the touch.

Chill in the refrigerator prior to serving.

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Apple Bars

Makes 20 bars

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1 ¼ cups vegetable oil
  • 2 teaspoons vanilla
  • 3 medium Granny Smith apples, peeled and chopped (3 cups)
  • 1 cup chopped pecans or walnuts, toasted or cinnamon chips

Directions

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan; set aside.

In a very large bowl combine flour, sugar, baking soda, salt and cinnamon.

Make a well in center of flour mixture; set aside.

In a medium bowl combine the eggs, oil and vanilla. Stir in the apples and nuts.

Add the egg mixture to the well in the flour mixture, stirring just until moistened (batter will be thick).

Spread batter evenly in the prepared pan.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 1 hour to serve slightly warm, or cool completely.

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Pear Crisp

6 servings

Ingredients

  • 5 cups thinly sliced pears
  • 2 tablespoons granulated sugar

Topping

  • 1/2 cup regular rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter
  • 1/4 cup chopped nuts

Directions

Preheat the oven to 375 degrees F. Coat a 2-quart square baking dish with nonstick cooking spray.

Mix the sliced fruit with the granulated sugar and place in the prepared baking dish.

For the topping:

In a medium bowl stir together the oats, brown sugar, flour and cinnamon.

Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts.

Sprinkle topping evenly over the fruit.

Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden.

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Cranberry Pecan Bread

Ingredients

  • 3/4 cup white whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 1/2 cup quick cooking oats, uncooked
  • 1/2 cup sweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 2/3 cup fresh or frozen cranberries
  • 1/2 cup pecans, chopped
  • Cooking spray

Directions

Preheat the oven to 325°F (163°C).

Coat an 8″ x 4″ loaf pan with cooking spray. Set aside.

In a bowl, whisk together the flours, cinnamon, nutmeg, baking powder and baking soda.

In a separate bowl, mix the buttermilk, oats, applesauce and vanilla.

Add the dry ingredients to the wet ingredients and thoroughly combine them.

Mix in the cranberries and pecans. It should have a consistency a little thicker than pancake batter.

Pour the dough into the loaf pan.

Bake in the oven for 50 minutes, until a knife inserted into the loaf’s center comes out dry or an instant read thermometer registers 190 degrees F at the center of the loaf.

Remove the pan from the oven and let it sit for 20 minutes. Then remove the bread from the pan and let it cool before slicing.

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That mound of apples and that mound of pears looked so beautiful at the market, so who could resist bringing them home. Now what to do with all this delicious fruit before it goes bad?

Here are a few ideas.

Apple Cinnamon Scones

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Makes 12 scones

Ingredients

  • 2 3/4 cups Self-Rising Flour (flour that contains baking powder and salt)
  • 1/3 cup brown sugar
  • 1 teaspoon Apple Pie Spice or ground cinnamon
  • 1/2 cup (8 tablespoons) cold butter
  • 2 apples, peeled, in 1/2″ pieces
  • 3/4 cup cinnamon chips
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup applesauce, unsweetened
  • Topping: milk and cinnamon sugar

Directions

In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and apple pie spice.

Work in the butter with your fingers or a pastry blender just until the mixture is crumbly. Stir in the chopped apple and cinnamon chips.

In a separate mixing bowl, whisk together the eggs, vanilla and applesauce.

Add the liquid ingredients to the dry ingredients and stir until all the mixture holds together.

Line two  baking sheets with parchment paper.

Sprinkle flour on the work surface.

Scrape the dough onto the floured surface and divide it in half. Gently pat and round each half into a 5″ to 5 1/2″ circle about 3/4″ thick.

Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping.

Using a bench knife, slice each circle into 6 wedges.

Carefully place each wedge on the parchment lined pans, at least a 1 inch  apart.

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Preheat the oven to 425°F.

Bake the scones for 20 minutes, or until they’re golden brown. Rotate the pans after 10 minutes.

Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they’re completely cool, wrap in plastic and store at room temperature for up to several days.

Apple Crunch Bagels

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Ingredients

Bagels

  • 2 cups apple cider
  • 1/4 cup butter, at room temperature
  • 6 cups bread flour  
  • 1/4 cup brown sugar  
  • 1 teaspoon salt  
  • 1 tablespoon apple pie spice  
  • 2 1/2 teaspoons instant dry yeast
  • 2 cups peeled and diced Granny Smith apples, about 2 medium apples

Topping

  • 1 egg 
  • 1/4 cup room temperature butter
  • 1/3 cup flour
  • 1/2 cup brown sugar
  • 1/4 teaspoon apple pie spice
  • Pinch of salt

Directions

In a medium saucepan, warm cider and butter just until the butter is melted. Remove from the heat and allow to cool to room temperature.

In the bowl of an electric mixer, combine two cups of bread flour, the brown sugar, the cooled cider mixture, salt, apple pie spice, apples and yeast with the paddle attachment on medium speed.

Keeping the mixer on medium, add the remaining bread flour, 1 cup at a time, until the dough comes together and is just barely sticky.

Switch to the dough hook attachment and “knead” the dough for about 6 minutes or until the dough is elastic.

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Place the dough in a greased bowl, cover with plastic wrap and place in a warm spot. Allow the dough to rise until doubled in size, about an hour.

Cover 2 rimmed baking sheets with parchment paper.

Punch the dough down and separate into 12 equal sized balls. on a well floured surface.

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Roll and stretch one ball into an 8 inch-long rope and don’t taper ends.

Wrap the rope around your fingers, overlapping the ends by 2 inches, to create a ring. Pinch the ends together.

Once the bagels are shaped, place them on a kitchen towel to rise for another 10 minutes.

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Bring a large pot of water to a boil and heat the oven to 425 degrees F

To prepare the topping, combine the flour, brown sugar, spice mix, salt and butter in a small bowl and mix until it is crumbly. Beat the egg with one teaspoon of water.

When the water comes to a boil, drop 4 bagels in at a time and boil for about 30 seconds per side. Remove with a slotted spoon to a kitchen towel.

After boiling, place the bagels on the parchment covered pans and brush with the egg mixture. Sprinkle the topping evenly over the bagels.

Bake for 25 minutes or until the bagels are golden brown, rotating the pans after 12 minutes.

Pear & Celery Salad

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Serves 4

Ingredients

  • 4 stalks celery, trimmed and cut in half crosswise
  • 2 tablespoons cider, pear, raspberry or other fruit vinegar
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 2 ripe pears, diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped pecans, toasted
  • Freshly ground pepper, to taste
  • 6 large leaves romaine lettuce, shredded

Directions

Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into 1/2-inch pieces.

Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper.

Divide the lettuce leaves among 4 plates and top with a portion of salad. Serve at room temperature or chilled.

Pork Chops with Pear & Ginger Sauce

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2 servings

Ingredients

  • Two 4-ounce boneless pork chops, 1/2 inch thick, trimmed
  • Salt & freshly ground pepper to taste
  • 1 tablespoon cornstarch
  • 2 teaspoons olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1/2 cup dry white wine
  • 1 medium ripe pear, peeled, cored and diced
  • 1 tablespoon minced fresh ginger
  • 1 shallot, trimmed and sliced

Directions

Season the pork with salt and pepper and coat in the cornstarch. Heat the oil in a medium skillet over medium-high heat.

Add the pork and cook until browned, 2 to 3 minutes per side. Transfer to a plate and keep warm.

Add the sliced shallots and cook for about 2 minutes. Pour in the vinegar and honey; stir to dissolve. Add the wine and bring to a simmer, stirring.

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Add the pears and ginger. Cook, uncovered, stirring the pears occasionally, for 5 minutes.

Reduce the heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce and heat through. Serve with a side of roasted acorn squash.

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september

Apples

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Apple Pecan Pancakes

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Makes about 10 4-inch pancakes

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • 2 tablespoons butter, melted or vegetable oil
  • 1/3 cup buttermilk
  • 1 cup apple cider
  • 1 medium apple, peeled, cored and chopped
  • 1/4 cup chopped pecans
  • Vegetable oil

Directions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.In a small bowl, whisk together the egg, butter or oil and buttermilk. Add the egg mixture to the flour mixture and then add in the cider. Stir until just incorporated and a few lumps remain.

Jovina Cooks Italian

Stir in the apples and pecans. Let the mixture rest while the griddle heats.Heat a large skillet or griddle over medium heat and brush with vegetable oil.

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Pour the batter onto the griddle by 1/4 cupfuls. Cook pancakes until large bubbles begin to appear on the surface, 2 to 3 minutes, then turn carefully and cook until the bottom side is golden brown, about 2 minutes longer.

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Brush the pan with oil as needed.

Note: If you want to keep the first batches of pancakes warm while you cook the others, preheat the oven to 200 degrees F and place cooked pancakes on an ovenproof platter while working with subsequent batches.

Cauliflower

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Pasta with Oven Roasted Cauliflower Sauce

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Ingredients

  • Kosher salt
  • One head of cauliflower, cored and cut into tiny florets
  • 1 pint grape tomatoes, cut in half
  • 1/4 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 10 large fresh sage leaves, plus extra for garnish
  • 4 large cloves garlic, minced
  • 4 oz thin slices prosciutto di parma (about 8-9 slices) chopped
  • 1 lb dried cavatappi pasta
  • 1 cup grated Parmigiano-Reggiano

Directions

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Position a rack in the lower third of the oven and heat the oven to 425°F.

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Pour the  olive oil onto a rimmed baking sheet and add the garlic, 1 teaspoon salt and 1 teaspoon pepper and mix well.Add the cauliflower florets, grape tomato halves and the chopped prosciutto.

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Mix well with a large spatula and spread out in a single layer. Roast, stirring once, for 20 minutes. Add the chopped sage and continue to roast for 10 minutes more.

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Bring a large pot of salted water to a boil.

Boil the pasta until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water.

Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture and enough pasta water to moisten. Heat the mixture and then add the cheese.

Pour onto a pasta serving platter and garnish with additional sage leaves for serving.

Cabbage

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Apple and Horseradish-Glazed Salmon with Braised Cabbage

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Add some baked sweet potatoes to the complete this dinner.

Ingredients

  • 1/3 cup apple jelly
  • 1 tablespoon finely chopped fresh chives
  • 2 tablespoons prepared horseradish
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon kosher salt, divided
  • 4 (6-ounce) salmon fillets (about 1 inch thick), skinned
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil

Directions

Preheat oven to 350°F.

Combine apple jelly, chives, horseradish, vinegar and 1/4 teaspoon salt, stirring well with a whisk.

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Sprinkle salmon with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick ovenproof skillet over medium heat. Add salmon skin side up, and cook 3 minutes.

Turn salmon over; brush with half of the apple mixture. Bake for 5 minutes or until fish flakes easily when tested with a fork. Brush with remaining apple mixture and serve.

Braised Cabbage

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Ingredients

  • 2 tablespoons butter
  • ½ head green cabbage, cut into ½ inch thick slices
  • 2 leeks
  • Juice of ½ lemon
  • 1/2 teaspoon salt
  • 1/3 cup heavy cream
  • Garnish with grated Grana Padano or Parmesan cheese

Directions

In a skillet, over medium, heat the butter and when melted, add the leeks and cabbage.

Stir and let the leeks and cabbage wilt and soften. Add the salt and lemon juice; then stir in the cream. Reduce heat to low and let the cabbage braise for about five minutes.

Remove from the heat and pour into a serving dish. Grate some cheese over the cabbage before serving.

Tomatoes

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Homemade Pizza with Tomatoes and Ricotta Cheese

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Ingredients

  • 1 pound pizza dough, at room temperature
  • Olive oil
  • 1 1/2 cups ricotta cheese
  • 8 large vine ripe tomato slices, 1/4-inch thick, each cut in half
  • 3 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • ¼ cup torn fresh basil

Directions

Place the tomato slices on paper towels for about 30 minutes to reduce their moisture.

Adjust the oven rack to the bottom position; preheat to 450°F.

Coat a pizza pan with olive oil and press the dough with your fingers to the edges of the pan

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Brush the dough with olive oil and spread the ricotta over the dough, leaving a 1/2-inch border. Place the tomato slices evenly on top of the ricotta and sprinkle with garlic, salt and pepper.

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Bake the pizza on the lower shelf of the oven until the tomatoes have softened and the cheese begins to brown around the edges, about 15 minutes.

Remove the pizza from the oven, sprinkle with basil leaves and mozzarella cheese. Drizzle with oil and return the pizza to the oven for 5 minutes more. Let set 5 minutes before slicing.

French Beans

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Green Beans with Shallots and Almonds

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French beans are smaller and younger than common green beans and have a softer pod.

Serves 6 to 8

Ingredients

  • Salt and pepper to taste
  • 1 pound fresh green beans, trimmed
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped shallots
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 2/3 cup blanched almond slivers, toasted
  • 1 lemon, quartered

Directions

Bring a large pot of lightly salted water to a boil. Add green beans and cook until just tender, about 4 minutes. Drain and transfer to a serving bowl.

Heat the oil in the same pot over medium heat. Add shallots and cook, stirring occasionally, until softened and light golden brown, 4 to 5 minutes.

Add shallots to the green beans in the serving bowl, along with the parsley, oregano, salt and pepper. Mix well. Add the toasted almonds and toss gently.

Garnish with lemon quarters and serve.


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Need  some new ideas for using your Thanksgiving leftovers? Think breakfast.

I had apple cider leftover from basting the turkey on Thanksgiving, so one way to use up some leftover cider, is to make pancakes or muffins. I also had plenty of sweet potatoes, vegetables, Italian sausage stuffing, turkey and cranberry sauce leftover, despite giving my guests take home containers. I don’t mind repeating Thanksgiving dinner one night, but not two. So the remaining leftovers need to become something else. Here are a few suggestions.

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Apple Cider Pancakes

Yield: 6 to 8 pancakes. This recipe is easily doubled.

Ingredients

  • 1 1/2 cups Self-Rising flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup buttermilk
  • ½ cup apple cider
  • 2 tablespoons vegetable oil
  • ½ cup chopped pecans or peeled and chopped apple

Directions

Whisk together the flour, sugar, baking soda, cinnamon and pecans.

In a separate bowl, whisk together the egg, buttermilk, cider and oil until foamy. Add to the flour mixture and mix until blended

Let the batter rest while the griddle or frying pan heats up. Brush the griddle lightly with vegetable oil.

Drop 1/4 cup of batter for each pancake onto the hot surface. Turn the pancakes over once bubbles have risen to the surface and cook the second side until golden brown.

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Sweet Potato Whole Wheat Muffins

Cooked butternut squash would also work well in this recipe.

Makes 12-15 muffins depending on the size of your muffin cups.

Ingredients

  • 1/2 cup leftover mashed sweet potatoes
  • 1 3/4 cups white whole wheat flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3 large eggs
  • 3/4 cup light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoons grated lemon zest
  • 1 apple, peeled, cored and finely chopped
  • 1/4 cup chopped hazelnuts
  • 1 tablespoon granulated sugar

Directions

Heat the oven to 350 degrees F and line a muffin pan with 12-15 baking cups or spray the muffin pan well with non-stick cooking spray.

In a small bowl combine the chopped hazelnuts with the granulated sugar.

In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.

In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.

Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts and granulated sugar.

Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

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Cranberry Sauce Scones

I use orange zest in my cranberry sauce. If your recipe does not, then add a teaspoon of grated orange zest with the cranberry sauce.

12 scones

Ingredients

  • 2 ¾ cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar, plus extra for sprinkling on the scones
  • ½ cup unsalted, cold butter, diced
  • 2 eggs
  • 1/2 cup half-and-half, plus more for glazing
  • 1 teaspoon almond extract
  • 1 cup leftover homemade cranberry sauce
  • ½ cup chopped walnuts

Directions

Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt.

Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.

In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.

Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.

Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together. Do not overwork the dough or the scones won’t be tender.

Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.

Transfer the scones with a metal spatula to the baking pans.

Pour a small amount of  half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.

Bake for 12 – 25 minutes or until golden brown. Transfer to a rack to cool slightly.

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Thanksgiving Stuffing Hash and Eggs

2 servings

Ingredients

Directions

In a medium skillet with a cover, heat the olive oil over medium heat and add the butter. Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.

With a large spoon make four round holes in the stuffing mixture. Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.

Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.

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Turkey Breakfast Sandwich

1 sandwich

Ingredients

  • 1 bagel thin, lightly toasted
  • 2 eggs
  • Dash of water
  • 2 tablespoons chopped chives
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 thin slices leftover turkey
  • 1 slice white American Cheese or your favorite cheese

Directions

Beat eggs with a dash of water, add chives, salt and pepper to taste and mix well.

Heat oil in a small skillet and pour in egg mixture. Cook until set and turn the egg over with a wide spatula to finish cooking.

Fold the egg in half and in half again. Place the turkey slices on top to heat for a minute or two. Place the cheese slice on top and let it warm.

Transfer to the toasted bagel.

'Oh, she's not a witch or anything -- she just served leftover turkey five days in a row.'

‘Oh, she’s not a witch or anything — she just served leftover turkey five days in a row.’

Helen was determined to get rid of her leftovers.

Helen was determined to get rid of her leftovers.

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What flavors do you associate with fall? For me the ones that immediately come to mind are apple cider, maple, cinnamon, caramel and pumpkin. Here are a few recipes to peak your fall taste buds.

Maple

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Maple Mascarpone Cheesecake

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16 servings

Ingredients

  • 1 ½ cups walnut pieces, plus extra for the topping
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted
  • Two 8 ounce packages cream cheese, softened
  • One 3 ounce package cream cheese, softened
  • 8 ounces mascarpone cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon maple flavoring
  • 1/4 teaspoon salt
  • 1 cup plain Greek yogurt
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt

Directions

Preheat oven to 350 degrees F. Butter a 10-inch springform pan; set aside. In a food processor or blender combine the 1 1/2 cups walnut pieces and the 1/4 cup granulated sugar; cover and pulse or blend with several on/off turns until fine crumbs form. Add the 1/4 cup melted butter; pulse or blend to mix. Press crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8 to 10 minutes or until crust is firm and lightly browned on the edges. Cool in pan on a wire rack.

Meanwhile, in a large bowl combine cream cheese, mascarpone cheese, the 1/3 cup granulated sugar, and the brown sugar. Beat with an electric mixer on medium-high speed about 5 minutes or until very light and fluffy. Scrape down sides of bowl; beat for 1 minute more. Add eggs, one at a time, beating well after each addition. Stir in the 1 teaspoon vanilla, the maple flavoring, and the 1/4 teaspoon salt; mix well.

Pour cheese mixture into cooled crust. Bake in the 350 degrees F oven for 25 to 30 minutes or until cheesecake is puffy around the edges but wiggles slightly when gently shaken. Cool in pan on a wire rack for 20 minutes.

In a small bowl combine yogurt, maple syrup, the 1/2 teaspoon vanilla, and the 1/8 teaspoon salt. Spread yogurt mixture evenly over cheesecake, spreading to within 1/2 inch of edges. Bake in the 350 degrees F oven for 10 minutes more. Remove cheesecake from oven; while hot, run a thin knife around the edges. Cool in pan on a wire rack. Chill for at least 8 hours or up to 5 days before serving.

To serve, loosen cheesecake from sides of pan; remove sides of pan. If desired, garnish cheesecake with candied walnuts.

Apple Cider

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Apple Cider Sweet Potatoes

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Serves 4-6

Ingredients:

  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 tsp fresh-ground black pepper
  • 1 cup apple cider
  • Parsley for garnish

Directions

Put the potatoes, apple cider and salt in a large saucepan. Bring to a boil. Reduce the heat, cover, and simmer, stirring once, until the potatoes are tender (25-30 minutes) Mash the potatoes with the cider until it is smooth. Add the butter and the pepper and heat just until the butter has melted. Garnish with parsley.

Cinnamon

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Apple-Cinnamon Custard Pie

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8 servings

Ingredients

  • Pastry for a Single-Crust Pie, recipe below
  • 2 tablespoons butter
  • 1/3 cup sugar
  • 2 tart apples, such as Granny Smith, peeled and cut into 1/2-inch slices
  • 1 cup whipping (heavy) cream
  • 3/4 cup whole milk
  • 3 eggs, lightly beaten
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon ground cinnamon, plus extra for the topping
  • 1/8 teaspoon salt

Directions

Preheat oven to 450 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling-pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the edge of pie plate. Crimp edge high. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce oven temperature to 350 degrees F.

Meanwhile, in a large skillet melt butter over medium heat. Sprinkle with 1/3 cup sugar. Cook and stir until sugar starts to melt and turn golden. Stir in apples. Cook for 10 to 12 minutes or until apples are tender and liquid is mostly evaporated, stirring occasionally. Cool slightly.

In a small heavy saucepan heat whipping cream and milk over medium-low heat just until bubbly. Remove from heat.

In a medium bowl combine eggs, 1/2 cup sugar, vanilla, cinnamon and salt. Gradually stir in hot cream mixture until combined.

Place pastry shell on oven rack. Spoon apple mixture into pastry shell. Carefully pour egg mixture over apple mixture. Sprinkle with cinnamon. Cover edge of pie loosely with foil. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack about 1 hour to serve warm, or cool completely. Cover and chill within 2 hours.

Pastry for a Single-Crust Pie

Ingredients

  • 1 ½ cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter, cut up, or shortening
  • 1/4 cup cold water

Directions

In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

Caramel

flavors4

Caramel Pots de Creme

flavors3

8 servings

Ingredients

  • 1 ¼ cups sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 ½ cups whipping (heavy) cream
  • 1/2 cup whole milk
  • 6 egg yolks

Directions

Preheat oven to 325 degrees F. Place eight 4-ounce pots de creme pots, ramekins, or 6-ounce custard cups in a large roasting pan; set aside.

In a medium saucepan combine sugar, the water, and 1/4 teaspoon salt. Cook and stir over low heat until sugar is dissolved. Using a soft pastry brush dipped in water, brush down any sugar crystals on sides of pan. Bring mixture to boiling over medium-high heat. Boil gently, without stirring, for 8 to 10 minutes or until mixture turns an amber color. Remove from heat.

Whisking constantly, carefully add whipping cream and milk to sugar mixture in a slow stream (mixture will steam and sugar will harden). Return to heat. Cook and whisk about 2 minutes more or until sugar is dissolved.

In a large bowl whisk egg yolks until light and foamy. Slowly whisk cream mixture into beaten egg yolks. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup with a pouring spout. Divide mixture among pots de creme pots.

Add enough hot water to the roasting pan to come halfway up sides of pots de creme pots. Carefully place pan on oven rack. Bake about 40 minutes or until edges of custards are set but centers jiggle slightly when shaken. Transfer pots de creme pots to wire racks; cool for 30 minutes. Cover and chill for 4 hours.

Pumpkin

Large pumpkin on a white back ground

Pumpkin Butter

flavors9

Ingredients

  • 4 cups Pumpkin Puree, recipe below
  • 1 ¼ cups pure maple syrup
  • 1/2 cup apple juice
  • 2 tablespoons lemon juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Directions

In 5-quart Dutch oven combine all ingredients. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

Ladle into jars or freezer containers, leaving 1/2-inch head space. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

Pumpkin Puree

Ingredients

  • 2 ½ pounds sugar pie pumpkins

Directions

Preheat oven to 375 degrees F. Cut pumpkins into 5 x 5 inch pieces. Remove and discard seeds and strings. Arrange pieces in a single layer, skin sides up, in a foil-lined baking pan. Cover with foil. Bake about 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in food processor or blender. Cover and process or blend until smooth. Transfer puree to airtight storage containers. Store for up to 3 days in the refrigerator or freeze for up to 6 months. Thaw frozen puree in the refrigerator.



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