Everyone has their favorites for Thanksgiving and I’m no exception. I actually don’t love turkey, but love all the side dishes. I’m really excited to share this one! In addition to being incredibly delicious, it’s also very easy and inexpensive to make. You can make it days in advance for your own feast or to bring if you’re a guest at someone else’s. They will love you for it and here’s a hint: it’s way less fuss than a dessert and just as appreciated. You will also be a hit when you can rattle the recipe off the top of your head. Are you convinced?
Here’s a few more side dish ideas from last year’s “Series of Sides”. Another hint: it will be really hard for you to choose one. That’s a good thing – make two!
Rich and delicious! Can also be made ahead-perfect!
But now back to the star of the show…
Makes 2 quarts
3 lbs (about 6-8) Granny Smith apples peeled, cored and quartered
3 lbs (about 6-8) red skinned apples such as Macintosh or Winesap peeled, cored and quartered. Reserve a few peels to add for color.
1 lemon, zested and juiced
1 large orange, zested and juiced
1/2 Cup light brown sugar, packed
4 Tablespoons unsalted butter
2 teaspoons Cinnamon
1/4 teaspoon Allspice
Preheat the oven to 350 degrees. Place all ingredients, while preparing, in a large pot or dutch oven and cover with the lid. Bake for 1 hour until all the ingredients are soft. Remove from the oven and let sit for another half hour. Remove the lid, discard the peels and whisk until blended and the big chunks are broken down. Unless you like it like that! Serve warm or at room temperature. Will keep for at least a week stored in the refrigerator.
Hello and happy Autumn! It’s been a while, but I’m back and have a cake to share. I get very excited when autumn approaches. So many endings and beginnings. For one, I start baking again! My friend Cheryl made this cake, brought it to work and said she had a “Jewish Apple Cake” for us to enjoy. Jewish Apple Cake?!! I know that cake very well and we proceeded to talk about the name: “you know it as Jewish Apple Cake too? Why is it Jewish?”, the ingredients: “yep, apples, oil, orange juice, etc.” and how much we love it. Continue reading →
Our garden has taught me the beauty and value of imperfection. Just look at the above photo: all 3 were planted at the same time and next to each other in the same garden.
Speaking of imperfection, there’s always a lot to do and not enough hours in the day, so sometimes I just don’t do it. IT=chores. Usually. Enough said. More hours in the day=fun and relaxation and just more of being well, me. I wish that for you too. What makes you, you? Where can you breathe and create more balance which=more time and space for well, YOU! Remember, we’re striving for imperfection.
Gardening is just the most amazing thing. I’m always in awe watching what comes up out of the dirt after there was nothing weeks ago. We planted rainbow chard again this year – I love it. It’s inspired me to highlight seasonal selections from my garden and local farm stands this summer. Does anyone belong to a CSA share (Community Supported Agriculture)? Having your own garden can be a bit like that: I have this box (or garden in my case) of produce, now what do I do? Well, we ate a LOT of salads last week! As I’ve said before…the garden/nature doesn’t wait. That’s also the beauty of a garden or CSA: you have to deal with your bounty. It inspired me to think about and research different ways to enjoy eating our rainbow chard. Last year was the first time we grew it and ate it! Continue reading →
Thanks to Sam, I am no longer indifferent to guacamole. In fact, I can now say I love it. To be more specific, I love Sam’s recipe. I never realized (never really thought about it either) how personal guacamole is. I want LOTS of fresh cilantro, but know you either love or hate cilantro; there’s no middle ground. At least that’s been my experience and if certain friends are coming over and there’s cilantro involved, I have to stop and think, “hmmmm are they lovers or haters”? It’s not worth losing friends over, but I admit to feeling a bit sorry for them. Salsa without cilantro? A Banh mi sandwich? A wrap without stems and leaves just snipped from the garden? Perish the thought. Continue reading →