Posted by Lucy Baker, August 20, 2008 at 12:00 PM
The following recipe is from the August 20th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
School is starting soon, and early in the evening there is an ever-so-slight nip in the air. It may almost be fall, but there's still plenty of summer left. Straddle the two seasons by preparing this week's recipe for grill-baked gingerbread apples, which combines crisp autumnal apples with everyone's favorite warm-weather cooking technique: grilling.
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Posted by Ed Levine, August 3, 2008 at 1:00 PM
It's time for your dose of Sunday funnies, Serious Eats–style. This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on apples and dumplings. —Ed Levine
Posted by Ed Levine, March 9, 2008 at 8:00 AM
Today's Sunday Brunch recipe is adapted from James Villa's excellent Bacon Cookbook. It makes a stack of thick, intensely flavored griddlecakes—especially if you use pure maple syrup. And if you do use pure maple syrup for this, make sure you don't use maple-cured bacon—as Villas says, the resulting effect is just too intense.
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Posted by Nick Kindelsperger, March 5, 2008 at 5:05 PM
I’ve had mixed results with blended soups lately. Sometimes it feels like I’m dealing with a wonderfully complex and succulent creation before it goes into the machine, and bland puréed slop afterwards. But I figured Martha Stewart could lead me in the right direction. She combats the blending problems I’ve had by amping up the spice and adding some much needed acidity.
The kick comes from a combination of grated ginger and curry powder, and some tart apples help keep it lively. This comes from The New Classics
, a massive volume with nearly half its paper weight coming from the dessert section. Of course, I gravitated towards the front and picked a soup that sounds rather similar to the curried butternut squash soup I made in the fall. But this is a far more balanced affair.
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Posted by Adam Kuban, March 4, 2008 at 3:15 PM
Today's recipe from this week's featured cookbook, Panini Express is for a Ham, Brie, and Apple French Toast Panini. Apologies in advance for going for another ham-and-cheese variation. I was halfway through preparing this recipe when I realized I'd just done a similar sandwich yesterday. I couldn't resist this one, though, because I've been a fan of the ham-brie-apple combo since discovering it a few years ago. Add the French toast, I thought, and this recipe's a knockout.
As I found out, this recipe really is a knockout. You're essentially taking some fairly rich items—brioche, eggs, and brie—and combining them in a hot, pressed-sandwich package. It's a lot to take in, and I was pretty much "game over" a half a sandwich in. It might be the kind of sandwich you could cook up on a lazy weekend for brunch and serve as halves to family or friends with some fruit or a salad.
Win 'Panini Express'
If you're just now tuning in, you should note that we're giving away five (5) copies of this book here on Serious Eats this week. More details on that here.
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Posted by Erin Zimmer, January 17, 2008 at 3:30 PM
It’s too bad we’re not all in rural Carhampton right now, or Gloucestershire, or really any Western European village with an apple orchard celebrating Apple-Wassailing Day. Rousing apple trees from sleepy wintertime, in hopes of a bountiful crop later this year, is a sport for many Brits on January 17th each year. As apple cheerleaders, they carry torches and bang on pots and pans to wake-up napping Fijis and Staymans.
At the core (heh) of this, is the hot wassail, a spiced drink that falls somewhere between cider, punch and mulled wine (each village has their own recipe, some with dry sherry or beer). Villagers rally around the biggest apple tree then pour hot wassail all over tree roots and finally break out the shotgun to scare away evil, crop-ruining spirits.
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Posted by Dorie Greenspan, November 29, 2007 at 1:00 PM
My friend Sally, she of the garden elves, showed up for a pancake breakfast this weekend bearing gifts: rosemary and bay plants transplanted from my garden into house-size pots and a recipe for her friend Ann Brettingen’s Swedish Apple Cake. According to Sally, the cake was so good she kept poking around in the pan to pick up all the crumbs. It was also so good that she made Ann stop everything and write the recipe down on the back of a napkin, the napkin she came bearing along with the plants.
As soon as I saw the recipe, I smiled—it looked very familiar. In fact, it is almost exactly the same recipe that my friend Ingela Helgesson gave me. Ingela’s recipe, which is in Baking, From My Home to Yours, is called a Swedish Visiting Cake and it’s turned out to be one of the most popular recipes in the book, and with good reason: It’s easy (it comes together in under 10 minutes), foolproof and, most important, great-tasting.
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Posted by Jenn Smith, November 12, 2007 at 3:32 PM
Can a Thanksgiving dessert be made entirely from scratch, but also be easy? I find making pie crusts to be a real challenge, and while there are some good store-bought options, another solution is to avoid pies altogether. This year I'm planning to make something that requires broad gestures rather than precise measurement and timing.
I've been working on a pumpkin pandowdy and once I perfect it I'll share the recipe, but until then, consider this recipe for Apple Cranberry Crisp with Pecan Topping from Fine Cooking's guide to Thanksgiving, How to Cook a Turkey. The topping can be made 3 days and the apple filling up to six hours in advance of baking and it is easy to assemble at the last minute.
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Posted by Ed Levine, November 4, 2007 at 8:50 AM
I was all set to give you a biscuit recipe for today's Sunday Brunch post, but then I happened to read Deb's Smitten Kitchen post on the lemon ricotta pancakes with sauteed apples recipe from Gourmet Magazine in 1991. Yum!
Here's the recipe, complete with Deb's annotation. For Deb's great photos you'll have to click through to her post.
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Posted by Dorie Greenspan, November 1, 2007 at 12:15 PM
I don't know where you are, but where I am, people are stocking up on wood for their fireplaces and shopping for long wooly scarves they can wrap around their necks a couple of times before tying them in stylish knots. I'm in Paris and it's beginning to feel like winter here. In fact, it's beginning to look like winter, since the clocks were turned back last Sunday and it's dark by 6 p.m.
Because I can't make a fire in my fireplace, I did the next best thing—I put apples in the oven. It didn't do much to warm the place, but it certainly made everything smell great.
Baked apples, or pommes au four, as they're known here, are less a recipe than a construction—I didn’t include a "Playing Around" section this week, since the whole recipe is an exercise in playing around. While I do nothing more than core the apples and stuff the centers with dried fruits and nuts, honey, and butter, I've had meringue-topped baked apples (once the apples are baked, you crown them with meringue, then run them under the broiler to brown) and apples topped with streusel—both nice ideas and ways to turn this nursery sweet into something fit for company.
Here in Paris, the apple man told me to use Canada or Boskoop apples, but you can use almost any kind of apple. Galas work well, but I'm kind of partial to big red apples, like old-fashioned Rome Beauties. If your apples are bigger or smaller than "regular" apples, you might need a little more or a little less filling, but, since the filling isn't cooked, it's easy to make adjustments.
One word of advice: Cut a little circle around the tummy of each apple to keep it from expanding and bursting. I tucked the apples into the oven forgetting that little cut, and one of them popped—not tragic, but not pretty.
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Posted by Adam Kuban, September 24, 2007 at 1:55 PM
If you read the previous post, you'll know that this week's Cook the Book entry, How to Pick a Peach, by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick the best example of whatever it is you're in the market for. Applesauce with Bourbon, Sour Cherries, and Hazelnuts, One of the recipes that go along with the chapter on apples follows, but first a couple tips from Parsons:
- How to choose: All apples should be smooth-skinned and deeply colored. Yellow apples should be golden, and striped apples should have a background color that is nearly golden. Apples should be heavy for their size and firm to the touch.
- How to store: Apples should be kept as close to 32 degrees and with as much humidity as possible. Store them in an open or perforated plastic bag to retain moisture without collecting water. Put the bag in the crisper drawer of the refrigerator.
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Posted by Ed Levine, June 1, 2007 at 4:45 PM
I know that some of you will grouse and tell me that an apple fritter is not a doughnut. And, you're probably right. But, because it's sold in doughnut shops everywhere, I'm including this recipe.
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