Fall is upon us, which means there's no better time to share our favorite apple recipes for the season. For me, nothing says, "Autumn has arrived!" more than a big bite into a crisp, juicy apple. Whether you want something savory, sweet, or boozy, check out these 10 apple recipes we've pulled to make great use of one of our favorite fruits.
Posts for November 9th 2012
Part of celebrating Thanksgiving is enjoying traditions and favorite recipes, but you can always move things around to make more table real estate for new dishes. My sister and I love to introduce the whole family to unusual ingredients like millet, so last Thanksgiving, we made a new version of our favorite lentil and millet salad. Instead of tomatoes, this version of the salad is dazzled with ruby-red pomegranate seeds. My sister and I marveled at the pleased expressions on our family's faces as they munched the salad and even went back for seconds. In a sea of butter and cream, everyone agreed that it was nice to have something healthful and light on the plate.
The main ingredient in this recipe is the pseudograin millet, a small seed that becomes fluffy and chewable when cooked like a grain. It has a roasted, buttery popcorn flavor that is achieved by dry-roasting the seeds prior to cooking. Imagine how popcorn kernels, when exposed to high heat, pop open to reveal their melt-in-your-mouth interior; the same is true for millet.
Lovers of legumes will appreciate the starchy lentils, reminiscent of potatoes, dotted throughout the salad. With each bite, the pomegranate seeds burst and dress the salad in their tart juice, so there is no need to add any vinegar. Lemons, parsley, and green onions are simple ingredients that can be found at any grocery store, yet their flavors perk up the roasted flavor of the millet. I love to serve this salad on a bed of spinach, lightly dressed in olive oil and balsamic vinegar.
- Amazon announces new wine delivery service — Zagat
- Would you try an edible deodorant that makes your skin smell like roses? — Delish
- Another sneak peek video of Mind of a Chef — Eater
- Michael Pollan disappointed by California's Prop 37's fail — Grub Street San Francisco
- Pictures of school lunches from different countries around the world — HuffPost Food
- Fast meals for lazy weeknights — Yahoo! Shine
- The best squash for pumpkin pie is not pumpkin — The New York Times
Let's be honest; the turkey you planned to serve by 3 p.m. on Thanksgiving will probably not be done until the sun sets. To keep hungry guests from dipping into the side dishes or from imbibing too many mimosas predinner, you must make the ultimate cheese plate. Here's what you need to remember when buying and serving the cheese and its accompaniments.
- Pick a variety: When going to a cheesemonger, first explain how many people you are serving so he can help you with portioning. Ask for a variety of cheeses (cow, goat, and sheep) with different textures. Soft, crumbly goat cheese, oozy brie, semisoft Manchego (sheep's milk), aged Dutch Gouda, and hard Parmesan Reggiano are mild, crowd-winning options. Serious cheese-eaters will expect a pungent and strong cheese, too, like a blue cheese, so consider buying at least one that's nose-hair-curling.
- Choose accompaniments: Consult the cheesemonger for recommended pairings with the cheese. Toasted walnuts, honey, figs, fruit preserves, and even caramel (as we recently learned!) go well with cheese.
- Find a thin cracker: Save the yeasty breads for the main Thanksgiving dinner. You don't want to fill up on bread, after all. Instead, serve the cheese plate with thin crackers like Carr's, Raincoast Crisps, or 34 Degrees Crispbreads.
- Let the cheese come to room temperature: The complex flavors of cheese taste best when they are served at room temperature. Several hours before guests arrive, take the cheese out of the fridge and let it rest on the countertop until it's no longer cool to the touch.
- Spread on a cheeseboard: Use a large wooden cutting board or a stone slab to lay out the cheese from mildest to strongest. In between each cheese, place fruits, nuts, and crackers to create dividers. Make sure each cheese has at least two knives so that no one double dips into the other cheeses!
What would go on your ultimate Thanksgiving cheese plate?
If you've never tried a Hemingway Daiquiri — named after prolific writer Ernest Hemingway — then you're in for a real treat. In our new series Happiest Hour, we learn the story behind this citrus-y rum drink and what makes it signature Hemingway (hint: it's got more kick than a standard daiquiri!). Interested in whipping up one of these bracing cocktails yourself? Watch the video to see how it's done.
Let's face it: Thanksgiving (and its requisite planning) is more a marathon than a sprint. This season, make your hard work count by avoiding common pitfalls like mangled pie slices, and lumpy gravy by outfitting your kitchen with these essential tools. As a bonus, there's not a unitasker in the bunch; all can be employed year round for a variety of tasks.
Still looking for ways to use pumpkin this Fall? Sevimel adds a chipotle kick to pumpkin soup for a spicy, comforting meal.
Easy to make and so comforting, this spicy soup will warm you from the inside out!
For the recipe, check out her blog, and then be sure to share your food photos through our Savory Sights community group or by starting your own blog. If you're on Instagram, chime in on the conversation with the hashtag #savorysight.