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Fruit Recipes
Upside-Down Caramel Apple Muffins
Strawberry Pancakes
Veggie Recipes
Bacon, Egg & Asparagus Personal Pizza
Sorrel Hummus
Raw Beet, Carrot, and Apple Salad
Tortellini with Mushrooms, Spinach & Italian Sausage
Giant Meatballs in Tomato Fennel Sauce
Upside-Down Caramel-Apple Muffins
NYT Cookin -
http://cooking.nytimes.com/recipes/1014091-upside-down-caramel-apple-muffins
For the Apple Topping
3 apples, about 1 ½ pounds, peeled, cored
and sliced 1/4-inch thick
½ cup dark brown sugar
8 tablespoons (1 stick) unsalted butter
Pinch
kosher salt
½ cup chopped walnuts, toasted optional
For the Muffins
2 cups all-purpose flour
¾ cup dark brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter,
melted
2 large eggs, lightly beaten
¾ cup sour cream
1 teaspoon vanilla extract
- Heat the oven to 375
degrees. Generously grease a 12-cup muffin tin.
- In a large skillet over
medium-high heat, stir together the apples, 1/2 cup brown sugar, 8 tablespoons
butter and pinch salt. Cook, stirring occasionally, until the apples are
tender, about 15 minutes. Distribute the apple slices among the muffin cups.
Add walnuts, if using, on top of the apple slices.
- To make the muffins, in a
large bowl, whisk together flour, 3/4 cup brown sugar, baking powder, cinnamon
and 1/4 teaspoon salt.
- In a separate bowl, whisk
together 8 tablespoons butter, eggs, sour cream and vanilla. Pour the wet
ingredients into the dry and fold together until smooth. Distribute the batter
on top of the apples. Bake until the muffins are slightly puffed, about 20 to
22 minutes.
- Allow the muffins to cool
partly in the pan; turn onto a platter and serve warm or at room temperature.
Strawberry Pancakes With
Mamma Callie's Syrup
For the Syrup:
1 cup packed light brown sugar
Small pinch of salt
For the Pancakes:
2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups well-shaken buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and
cooled, plus more for greasing
Vegetable oil, for greasing
1 cup sliced strawberries
- Make the syrup: Add 3/4
cup water, the brown sugar and salt to a medium saucepan over medium heat.
Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer
for 25 to 30 minutes, stirring occasionally. Let cool before serving.
- Preheat the oven to 200
degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking
soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a
second bowl and whisk to combine.
- Make a well in the center
of the dry ingredients and add the wet mixture. Stir with a rubber spatula
until just combined. Do not overmix or you'll end up with tough and chewy
pancakes!
- Heat a large electric
griddle or nonstick frying pan over medium heat. Add a few drops of vegetable
oil and a pat of butter. Once the butter melts, wipe the skillet with a paper
towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a
small handful of sliced strawberries on top of the pancakes. Cook until the
bubbles begin to burst on the surface, about 3 minutes, then flip and cook
until the second side is a nice golden brown, about 2 more minutes. Repeat with
the remaining batter; put the finished pancakes on a sheet tray and keep warm
in the oven as you finish.
- Arrange the pancakes on
individual plates and serve with the syrup.
Bacon, Egg + Asparagus
Personal Pizzas
1 batch pizza dough
4 slices thick-cut bacon,
chopped
½ red onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup freshly grated
mozzarella cheese
½ cup freshly grated
fontina cheese
¼ cup freshly grated
parmesan cheese
4 large eggs
8 asparagus spears, stems removed
and chopped into pieces
- Make dough as directed,
then separate it into four equal balls. Roll or press each ball into a small
circle, pressing down slightly more in the center to create a little “dent” –
this is where the egg will go and it will help keep it from rolling off the
dough. Place dough on a nonstick baking sheet.
- While the dough is rising,
heat a small skillet over medium heat and add bacon. Cook until just somewhat
crispy and fat is rendered, then remove bacon with a slotted spoon and let
drain on a paper towel. Reduce heat to low and add onion, cooking until soft,
about 5 minutes. Add in garlic and cook for another 30 seconds, then remove
from heat.
- Preheat oven to 375
degrees F. Mix cheeses together in a bowl.
- Brush each pizza with
olive oil, then cover with a sprinkling of cheese. Add a few spoonfuls of the
onion + garlic, bacon, then place a few pieces of asparagus on each pizza. I
placed mine in somewhat of a box around the center to help hold in the egg.
Crack the egg and gently place it in the center. Some of the white will roll
down the sides and that is completely fine! Top with a bit more cheese and some
fresh black pepper.
- Bake for 30-35 minutes, or
until egg is cooked to your liking and cheese is golden.
Sorrel Hummus
2 cloves garlic
½-¾ cup roughly chopped
sorrel leaves
1 ½ cups cooked chickpeas
(about 1 15-ounce can)
¼ cup tahini
Grated zest of one organic
lemon
1 ½ tablespoons freshly
squeezed lemon juice
½ teaspoon fine sea salt,
plus more to taste
1 ½ teaspoons raw honey or
pure maple syrup
Cold pressed olive oil for
serving
Radish, beet, and carrot
slices, asparagus spears, pita bread, etc for dipping
Add garlic to the food
processor and pulse to mince. Add remaining ingredients and blend until smooth.
Season with more salt if needed. Transfer hummus to a serving bowl, drizzle
with olive oil and serve. Store any leftovers in an airtight container for 3 to
4 days.
Spring Clean Raw Beet,
Carrot, & Apple Salad
2 medium carrots, peeled
2 large beets, peeled
1 sweet apple,
chopped
1 garlic clove, minced (or
less if you are not a garlic fan)
1 tbsp extra virgin olive
oil
2 tsp fresh lemon juice
1 tbsp balsamic vinegar
Red pepper flakes, to
taste (I used a couple shakes)
½ tbsp pure maple syrup,
to taste
Kosher salt & freshly
ground black pepper, to taste
2-3 tbsp Sesame seeds
3-4 tbsp Chopped almonds
- Trim, peel, and grate the
carrots and beets. You can use a food processor with a grater attachment if
preferred). Chop apple and place the grates beets, carrot, and chopped apple
into a large bowl.
- Assemble the dressing by
whisking together the minced garlic, EVOO, lemon juice, vinegar, red pepper
flakes, maple syrup, salt, and pepper. Adjust dressing to taste. Pour the
dressing onto the vegetables and mix well. Allow to sit for at least a half
hour so the flavours can develop.
- Add in your desired seeds
and nuts and serve chilled or at room temperature over a bed of greens.
Tortellini with Mushrooms, Spinach, and Italian Sausage
1 lb pkg. fresh 3 cheese
tortellini
a big spoonful (or two) of
pesto
1 lb. (2-3) mild or spicy
Italian sausages
2 cups sliced mushrooms
a few garlic cloves,
chopped or crushed (optional)
½ cup chicken stock or
water
½-1 cup cream (half &
half or heavy)
a few handfuls torn baby
spinach
grated Parmesan cheese,
for serving
In a large pot of boiling
water, cook the tortellini until it's just done, according to the package
directions. Drain and toss with pesto.
In a large, heavy skillet
set over medium-high heat, heat a drizzle of oil and squeeze the sausage out of
its casing into the pan. Sauté, breaking the meat up with a spoon, until it's
about halfway cooked; add the mushrooms and garlic and cook until the meat is
no longer pink and any excess moisture has cooked off. Add the stock or water
and stir to scrape the brown bits off the bottom of the pan, then stir in the
cream. Cook for a few minutes, stirring, until the sauce thickens slightly.
Add the tortellini to the
pan and tear in the spinach. Cook, stirring, for another minute or two, until
everything is heated through and the spinach wilts. Serve in shallow bowls
topped with Parmesan cheese.
Giant Meatballs in
Tomato-Fennel Sauce
2 cups cubed crustless
Italian bread
1 cup milk
1 egg
1 egg yolk
1 lb ground veal or ground
beef
1 lb ground pork
2 Tbs olive oil
3 cloves garlic, minced
½ cup minced shallots or
onions
¼ cup chopped fresh
parsley
¼ cup grated parmesan
cheese
¼ tsp salt
¼ tsp pepper
3 Tbs all-purpose flour
Tomato Fennel Sauce:
2 Tbs (30 mL) olive oil
1 onion, chopped
4 cloves garlic, sliced
½ bulb fennel, cored and chopped
1 small carrot, chopped
½ tsp salt
¼ tsp hot pepper flakes
1 can (28 oz) whole
tomatoes
10 fresh basil leaves or
fresh parsley sprigs
- Tomato Fennel Sauce:
- In Dutch oven, heat oil
over medium heat; cook onion, garlic, fennel, carrot, salt and hot pepper
flakes, stirring occasionally, until softened, about 8 minutes.
- Add tomatoes, breaking up
with spoon. Stir in 1 cup water and basil; bring to boil. Reduce heat, cover
and simmer for 30 minutes. Let cool slightly.
- Transfer to food
processor; blend until smooth. Return to clean Dutch oven.
- Meanwhile, in bowl, soak
cubed bread in milk until absorbed, about 10 minutes. Squeeze out as much of
the milk as possible.
- In food processor, pulse
together bread, egg, egg yolk and about one-quarter each of the veal and pork
just until incorporated. Transfer to large bowl.
- Meanwhile, in skillet,
heat 1 tbsp of the oil over medium-low heat; cook garlic and shallots until
golden, 3 to 5 minutes. Add to bread mixture along with parsley, cheese, salt,
pepper and remaining veal and pork; mix with hands until just combined. Form
into 12 large meatballs; refrigerate for 10 minutes. Gently roll in flour.
- In large skillet, heat
remaining oil over medium-high heat; cook meatballs until golden brown all
over, about 8 minutes. Add to sauce; cover and simmer over medium-low heat,
stirring and basting occasionally, until digital thermometer inserted into several
meatballs registers 160°F, about 20 minutes.
