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Posts Tagged ‘apple’

by Sarah Steimer

New Beginnings New Year Smoothie

Time to start the new year with something healthy! This bad boy was like drinking a whole breakfast, and is probably healthier than most handfuls of cereal we shove in our food holes. I mean, what?

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by Sarah Steimer

Pumpkin, apple and coconut soup

This soup was created during the yoga teacher training I took — making it a result of being generally worn out, hungry and at a loss for a wide variety of ingredients. That result is a simple, amazing meal that pairs wonderfully with a salad and cornbread.

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by Sarah Steimer

Moist cornbread? It can happen! I think the key might be in the add-ins. In this case, the onions and apples.

Moist cornbread? It can happen! I think the key might be in the add-ins. In this case, the onions and apples.

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by Sarah Steimer

I’m not the wonton-frying master that Caitlin is, but these turned out really nice and crisp – and reminded me almost exactly of apple dumplings.

  • 1/2 Granny Smith apple or another tart apple, cut into 1-inch-by-1/2-inch cubes
  • 1/2 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 15 wonton wrappers
  • vegetable oil

Toss the apple cubes in the cinnamon and brown sugar. Working one at a time, wet the edges of the wontons and place one apple cube in each. Seal the wrapper tightly. I folded my square wontons in half and then just wrapped the “wings” around the apple a bit more.

Add enough vegetable oil (or canola oil or another frying oil) to fill the pan about 1/2-inch deep. Heat the oil, checking it by flicking water at the oil. If the water pops in the oil, it should be hot enough.

Frying the wontons softens the apples to a really perfect texture: somewhere between not too crunchy and not too mushy.

Place only as many wontons in the pan as can sit comfortably. Flip after about 10-15 seconds with either a slotted spoon or tongs. When both sides have turned golden brown, transfer the wontons to a paper towel to drain.

For the salted caramel sauce:

  • 1/2 cup granulated sugar
  • 3 tablespoons butter
  • 1/4 cup sour cream
  • 1 teaspoon kosher or sea salt

Heat the sugar in a small saucepan over medium-low heat until the sugar melts, whisking constantly. Once the sugar has liquefied and begins to boil, stop whisking and add the butter. Whisk until the butter has melted then remove from heat. Add the sour cream and salt, mixing until smooth.

Let the sauce cool before transferring it to a container. The sauce can be refrigerated for up to two weeks and heated before use.

Makes 15 wontons and about 3/4 cup of caramel sauce.

Sauce recipe adapted from: The Chew

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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by Sarah Steimer

Caitlin and I sort of turned this into an international wonton guide. Considering we already did something a bit Asian (mushroom and kale), one that was clearly French (French onion) and a Greek wonton (beef, onion and feta), I figured I’d wander into German/Eastern European territory with this last savory wonton.

  • 15 wonton wrapper
  • 3-inch piece of kielbasa, cut into very small cubes
  • 1 cup sauerkraut (or more)
  • 1/3 of an apple, cut into very small cubes (comes to a little less than 1/4 cup)
  • olive oil
  • paprika

Toss together the kielbasa, sauerkraut and apple in a bowl.

Wet the edges of the wonton that are facing up, working one sheet at a time. Place a heaping tablespoon of the sauerkraut mixture into the center of the wonton. Fold in half, making a triangle, pressing tightly to seal the edges well. Arrange the wontons on a piece of parchment paper on a baking sheet.

These would be an awesome appetizer for an Oktoberfest party. What’s that? You need beer suggestions? Got ’em here.

Brush both sides of the wontons with olive oil and dust just one side with paprika.

Bake the wontons at 400 degrees for about 15-20 minutes, flipping the wontons over about half way through. The wontons should be crispy and golden-brown when they are ready.

For the spicy mustard dipping sauce:

  • 3 tablespoons Dijon mustard
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon paprika

Whisk together all ingredients and serve with the warm wontons.

Makes 15 wontons.

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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The traditional Memorial Day picnic spread is great – it’s hard to argue with tradition. This year, however, we decided to keep the menu but ditch the recipes. Remember our Thanksgiving Twist guide from 2010? This is the summer version. We’re taking four traditional picnic menu items — fruit salad, potato salad, iced tea and hamburgers — and adding a new spin.

Although trying all of these new variations at a single party may upset a few people, you could just try one or two. Go ahead — shake things up a bit over the Tupperware this season.

Three-berry fruit salad with basil-mint syrup

by Caitlin Saniga

I love the idea that some of these ingredients can likely come from your very own garden. For me, I just had mint this time of year. But give it a couple of weeks, and I might have been able to use my basil and wild raspberries from the yard. I thought about using the mulberries from behind the house, too. This dish is very flexible. Use berries that are in season.

  • 1/4 cup honey
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 3 cups strawberries, sliced
  • 1 1/2 cups blueberries
  • 1 1/2 cups raspberries or blackberries
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh mint

Whisk together the honey, lemon juice and lemon zest in a small bowl.

In a large bowl, combine the fruit, basil and mint. Pour the syrup over the mixture, and stir gently to combine. Refrigerate at least 15 minutes or up to 6 hours before serving.

Makes 6 servings.

Recipe adapted from: Gal Time

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Layered citrus-apple salad with honey-ginger syrup

by Sarah Steimer

A little sweet and very sour – thanks to those grapefruit. If you’d rather people not have to pull the grapefruit rinds off themselves, be sure to slice those off before serving.

  • 1 grapefruit, sliced horizontally
  • 1 granny smith apple, sliced horizontally
  • 2 clementines, peeled and separated
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons honey, plus more for drizzling if desired
  • 1/4 cup water

Layer with alternating grapefruit and apple slices. Add the clementine sections throughout.

Whisk together the minced ginger, honey and water. Sprinkle the syrup over the fruit. Refrigerate for at least one hour so the syrup has time to soak into the fruit.

Serve drizzled with additional honey, if desired.

Makes 6-8 servings.

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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by Sarah Steimer

Never had celery root before? It taste like an earthier version of the celery stalk itself. Rocket science.

  •  3 leeks, white and yellow only parts only, cleaned and sliced
  • olive oil
  • 1 1/2 pounds celery root, peeled cubed
  • 1 3/4 cups chicken OR vegetable broth
  • 1/2 cup heavy cream (I used 2 percent to healthy it up)
  • salt and pepper
  • 2 slices crispy bacon, crumbled
  • 1/2 tart apple, cut into thin matchsticks

Using a Dutch oven or a medium-sized pot, sauté the leeks in the olive oil until softened.

Add the celery root, broth and 3 cups of water. Bring the liquids to a boil, then reduce to a simmer for 30-40 minutes or until the celery is soft.

Puree the mixture with an immersion blender or regular blender (a little at a time). In the pot – but off the heat – add the cream or milk, along with the salt and pepper to taste.

Garnish with the bacon and apples.

Makes 4 servings.

Recipe adapted from: Picture and Pancakes

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