Sunday Night Apple Cake with Brown Butter and Bourbon

Easy Apple Cake

 

We went apple picking this weekend, which means I have about 20 pounds of apples in my kitchen, which means this easy apple cake recipe is going to be made again soon.

Apple picking is one of those things I used to miss most about living in the northeast.  From the first autumn Ken and I were dating (16 years ago now!)  we used to climb into a car (first a tiny blue Ford Festiva, later a zipcar), drive out into the country, and see some beautiful color and pick apples.  When we moved to Southern California, we thought our New England apple-picking days were done.  But, as I described three years ago, we were mistaken.

It took us three years to go back (a delay I attribute squarely to a curly-headed imp we call Typhoon Bootsy) but we’re glad we did.  As we were driving through the Inland Empire (such a glamorous name for a less than glamorous place), listening to the incessant chatter and music of our delightful children (Bootsy is perfecting his Ozzy Osborne version of Kumbaya), we realized that the apple orchards are just as close to us in Los Angeles as they once were in New York.  We pulled up to Stone Pantry Orchards (trees laden with apples!  Close enough to the ground that even the littlest one could pick!)  and proceeded to fill a bag.

Continue reading Sunday Night Apple Cake with Brown Butter and Bourbon

Fresh Cranberry Pie with Marzipan and How to Make Pie Crust

Fresh Cranberry Pie

You guys!  I made this pie because I was looking for a double crust pie so I could revisit my pie crust tutorial (a few things have changed in my go-to technique since the last one I posted), and most of my fruit pie fruits are not in season, but now I’m kind of obsessed.  Fresh cranberries!  In pie!  Why is this not a thing?  Cranberries might be the perfect pie fruit — they’re tart and juicy, but have a pretty high pectin content, so your pie filling doesn’t run all over the place.   The flavor is a lot like fresh sour cherry pie, but fresh sour cherries are only available one week of the year, in very small parts of the US, and cranberries can be gotten EVERYWHERE for at least two months when most pie fruits are out of commission.    And just LOOK at the color:

Cranberry Pie Slice

It’s great, is all I’m saying.

Now on to pie crust. I like to walk my readers through making pie crust, because I feel like so many people are like “Pie crust?  Who has the time for that!  It’s too hard!” and I want to pat your head and say, “No, it’s OK – you can do it.”  You don’t have to own a walk in freezer or live in the arctic to make your pie dough (though it is a bit tougher on a warm day.)  You don’t have to source special kinds of lard or NOT TOUCH IT OR IT WILL BE OVERWORKED.  Pie crust is pretty forgiving.  If it cracks? Patch it.  If you can’t roll it out in a perfect circle?  Nobody cares.  At the end of the day you will have pie, and people will love you.  This is the way I’ve been making my pie crusts, and it works pretty darn well.

Continue reading Fresh Cranberry Pie with Marzipan and How to Make Pie Crust

Squash Stuffed with Delicious Things

Stuffed Kabocha Squash

Part of my focus on vegetables for this year is going to involve salads and side dishes – things to add to my standard meat and potatoes fare (though in actuality, we rarely eat potatoes). But I’m also looking for main dishes in which vegetables play a starring role. Ideally I’m looking for something which won’t cause my five year old to reject it out of hand. I’ve tried to tell her that nothing mommy makes is yucky, and I don’t ever want her to say yuck, though she may politely express that this is not her favorite dish. Of course, only dessert is her favorite dish, not for any lack of trying on my part. And ham sandwiches. And since I refuse to subsist on a diet of ham sandwiches and ice cream, we are at something of an impasse. Bacon helps.

This recipe, which is adapted from Dorie Greenspan, may not pass the five year old test (until she TRIES it) but it is one of my favorites. Dorie calls it “Pumpkin Stuffed with Everything Good” and it really is stuffed with, if not everything good, many good things. Things like bread and cheese and bacon and cream and garlic, and just to up the vegetal quotient, I added red chard, which only added instead of detracted. Since it’s nearly impossible to find an edible pumpkin outside the months of October and November, I make it with Kabocha Squash, which I prefer to pumpkin anyway. This dish also looks better in person than it does in photographs, and tastes better than it looks (I must convince the five year old of this). (As an aside – raw vegetables are BEAUTIFUL to photograph, but the second they’re cooked they look far less appealing. C’est la vie.)  You can also omit the bacon the make it vegetarian, but please don’t leave out the cheese.
Continue reading Squash Stuffed with Delicious Things

Fennel, Apple and Pear Salad

Apple Pear Fennel Salad

I know when I promised vegetable recipes, you were not thinking “salad.” Salad is boring. Salad is easy. We’ve already thought of salad. Well, salad IS easy, but it doesn’t have to be boring. The universe of salads is huge, and if recipes for salads are more ideas than recipes, well, couldn’t we all use some more ideas?

We eat salads a lot. This one takes a little more hand work than the most rushed “open a bag of lettuce, throw on some dressing” (though those feature heavily in our rotation as well), but it’s also delicate, and appealing. The Nuni loved it, the husband loved it. It’s neither all sweet nor all savory, but a lovely both/and.
Continue reading Fennel, Apple and Pear Salad