With Passover just around the corner, I’m starting to test the recipes I’ll use at seder. I always make my chocolate tort but this year in addition I decided to make something fruity. Okay – here’s the real story behind this recipe. I thought instead of making Tzimmes, I’d do something different with sweet potatoes. I thought maybe maple sweetened sliced sweet potatoes with some kind of a crumble on top. Then I thought ‘how about some fruit in that’…so in went sliced apples and raisins. I baked the whole thing forever ’cause nothing wanted to soften and I ended up with this weird dish that was almost dessert – but not quite.
The topping, however, was divine.
So this is my next try – I got rid of the sweet potatoes and went straight for a fruit crisp. I used 4 cups of peeled and sliced apple and 3 cups of (frozen) blueberries. It tasted delicious but I confess that again the apples took forever to cook (about 1 1/2 hours). I think that’s because I used “hard” apples – you know: fuji and honey crisp, and pinks. If you choose to make this with apples, I think macintosh would be a better choice as they soften much better. But you could also make this with all berries, or ripe pears instead of the apples would be delicious. If peaches are in season that would be great…anything will taste super under this crisp top (maybe not liver…)
…and, of course, because it’s Paleo – it’s kosher for Passover! Enjoy! (more…)
I’m serving soup as my first course for Thanksgiving. I didn’t want to make butternut squash soup like everybody else serves (not to mention that I already have two recipes for butternut squash soup on this blog: Anti Inflammatory Soup and plain old Butternut Squash Soup) so I decided to use more of my CSA apples and make a slightly curried apple soup. I made the soup and although it tasted really good, there was only one problem. The soup only made 6 cups and that’s a little too little for my 8 or maybe even 10 guests. I looked around and saw I had some leftover cooked butternut squash from the other night. I diced it and added it to the soup. Now I have 8 cups and it looks nice having little floating pieces of squash. Of course I can never leave well enough alone so I decided to see what it would taste like if I just pureed it…FABULOUS! So I guess I’m serving Butternut Squash Soup this year – like everyone else.
On the off chance that you are having less than 8 guests, the original apple soup is a really unusual and delicious choice. (more…)
It’s the week after Halloween, that makes it officially “Start Thinking About Thanksgiving” time. I’ve already invited my guests and I’m starting to work on my menu. I’ve also created a new category “Thanksgiving” (column on the right) of recipes I’ve already tested and published that would be suitable for the T-day table. There are about 25 recipes in this category such as Gluten-free Dairy-free Cornbread, Crunchy Red Cabbage Salad, Fruited Quinoa Salad with Fresh Ginger Dressing, for dessert there’s Apple Galette, Chocolate Torte, or Maple Glazed Pears. Some of the recipes are very traditional some less; some could use tweaking…for instance the Roasted Chicken recipe is exactly what I will be doing for my turkey, however, I will double or triple the rub, depending on the weight of my bird, and of course, the cooking time will be much longer. I’m planning on using the Tzimmes recipe for my candied sweet potatoes…increasing the potatoes and deleting the carrots and prunes. So go browse and see if any of these recipes inspire your holiday menu and don’t forget to click on “Older Posts” since there are only 10 recipes per page.
I’m still inundated with apples and this week I got tomatillos from the CSA too. Therefore, this Thanksgiving, in addition to cranberry sauce and/or relish, I’m going to serve Apple Tomatillo Chutney – you can never have too many condiments on the table and this one is really delish. I’m also going with an apple soup instead of squash (look for the recipe next week). There are 2 squash soup recipes I’ve already published if you want to go the more traditional route.
So Happy Planning…lots more Thanksgiving ideas/recipes to come. (more…)
Tomorrow’s my birthday and I wanted a celebratory dessert. I know better than to expect or even hope there will be anything on the menu of the restaurant we are going to that I can eat other than sorbet, so I’ve baked my own birthday dessert. Basically a galette is a free-form pie. It’s really not hard to make and the result is delicious. Although I made an apple galette this time, I am also gearing up to try a plum/nectarine and a multi-berry one too. Keep tuned for the results of the other ones. (more…)