We made this using a Fuji apple from the orchard. Details here: http://iamafoodblog.com/sunday-brunch-apple-cheddar-grilled-cheese-recipe/We used a sandwich (panini) press (sprayed with oil) rather than grilling on the stove top. (Oct. 2017)
Tag: fruit
Classic apple crisp
After our trip to the orchard, we tried this recipe: http://www.kingarthurflour.com/recipes/classic-apple-crisp-recipe Our modifications: first, we used about 8 apples (combo of small and medium, multiple varieties), peeled, cored, quarter, and cut into ¼" slices. Second, in lieu of 2 Tbsp boiled apple cider, we used 2 Tbsp pomegranate molasses. Third, instead of apple pie spice,… Continue reading Classic apple crisp
Indian tart apple chutney
Fresh from the apple orchard, we tried this recipe: http://www.veggiebelly.com/2009/11/indian-apple-pickle.html Our modifications based on our pantry: first, we peeled and diced four small freshly harvested apples (multiple varieties) instead of two large apples; we soaked the diced apples in the juice of one small lemon. Second, we substituted 1/8 tsp fenugreek powder with 1/8 tsp… Continue reading Indian tart apple chutney
Greek honey cake
We tried this recipe for a walnut cake soaked in lemon-infused honey syrup: http://www.food.com/recipe/greek-honey-cake-428671 Our modifications: first, we baked this in an 8x8 (instead of 9x9) square baking dish. Second, for the batter, we added zest from one whole orange rather than just 1 tsp zest. Finally, for the syrup, we increased the lemon juice… Continue reading Greek honey cake
Lemon snack cake
Recipe here: http://www.onebrownmom.com/2015/01/lemon-snack-cake-with-variations.html?m=1 To increase the lemon flavor, we added the juice and zest of one lemon to the icing, in addition to the lemon zest added to the batter. We were low on powdered sugar, so the icing was thinner than normal, leading it to soak into the cake. Still very tasty. (Apr. 2017)
Lime-infused roasted beet, beet green, and nectarine salad
We followed this recipe from Dahlia Abraham-Klein’s cookbook, Silk Road Vegetarian, an adapted version of which is here: https://www.google.com/amp/s/creativecookinggf.wordpress.com/2014/06/13/roasted-beet-nectarine-salad-cookbook-chat-silk-road-vegetarian/amp/ Our modifications: first, like the original recipe, we omitted pine nuts, nutmeg, and feta cheese. Second, based on seasonal availability, we used 1 lb frozen peach slices in lieu of nectarines; we poured the contents into… Continue reading Lime-infused roasted beet, beet green, and nectarine salad
Simple salad with baby arugula, strawberries, grape tomatoes, and Persian cucumber
We used a handful of each of vegetables and garnished with 1 Tbsp toasted walnuts. We drizzled the salad with 1 Tbsp balsamic vinegar and olive oil, and then lightly seasoned with salt and black pepper. (Apr. 2017)
Blueberry and raspberry buckle
We had a surplus of berries, so we tried this Melissa Gilbert recipe: https://cooking.nytimes.com/recipes/1017644-summer-berry-buckle. For the 4 ½ cup mixed berries, we used two 6-oz containers of each blueberries and raspberries (for a total of 24 oz). That was more than enough compared to the batter. We also did not have a 9 oz cake… Continue reading Blueberry and raspberry buckle
Simple salad with persimmon and toasted pecans
We placed prewashed mixed baby greens on a large serving plate, garnished with sliced fuyu persimmon, drizzled with fruit-infused white balsamic vinegar and olive oil, and sprinkled with toasted pecan pieces. A touch of freshly ground pepper would have been nice, too; we’ll do that next time. (Feb. 2017)
Citrus blueberry salad with almond-mint sugar
We tried this Bobby Flay recipe: http://www.foodnetwork.com/recipes/bobby-flay/citrus-blueberry-salad-with-almond-relish-and-minted-sugar.html but we forgot to toast the almonds before pulsing them with fresh mint and sugar. Still very tasty. (Feb. 2017)
Cooking Adventures 