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by Sarah Steimer

If you don’t plan to eat all the loaves within a few days, be sure to keep them in the freezer. I like to wrap the loaves first in plastic wrap then in aluminum foil before freezing.

  •  3 cups all-purpose flour OR 2 2/3 cups whole-wheat flour (I went with wheat flour)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 pinch ground cloves
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/4 cup melted unsalted butter
  • 1 1/4 cup milk
  • 1/4 cup unsweetened applesauce
  • 1 cup finely diced apples (peeled)
  • 1 cup pomegranate arils (video below)

Combine flour, baking powder, sugars, cinnamon and cloves.

The pomegranate seeds add an unexpected crunch to these very moist loaves.

Mix the melted butter with the applesauce, eggs and milk. Add the wet mixture to the dry, along with the apples and pomegranate. Mix all ingredients until just combined.

Pour mixture into two greased 9-by-5-inch bread tins or four mini loaf tins (mine are minis).

Bake at 350 degrees for about 50 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

The loaves can be stored in an air-tight container in the refrigerator for 3-5 days, or in the freezer for about a month.

Makes two 9-by-5-inch loaves or four mini loaves.

Recipe adapted from: Kirbie’s Cravings

And – check this out – Caitlin made a lovely how-to video for prepping pomegranates:

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by Sarah Steimer

I served this in a slow cooker set on "warm" at a holiday soiree I threw last month. A white sangria is a nice alternative to a red wine sangria at parties - think of which would show up on a couch when it gets spilled.

  • 1 cup water
  • 1/2 cup honey
  • zest of 2 lemons, cut into strips (if you have time)
  • 1/4 cup fresh lemon juice from 2 lemons
  • 4 whole star anise*
  • 4 cinnamon sticks*
  • 12 whole cloves*
  • 2 bottles dry white wine, such as Sauvignon Blanc
  • juice from 1 orange
  • 1 apple, thinly sliced
  • 1 pear, thinly sliced
  • 1 orange and 1 lemon, thinly sliced crosswise

Combine all ingredients in a slow cooker or large saucepan until heated through. If heating in a slow cooker, keep set to “warm” during the party. If using a saucepan, transfer to an insulated container for serving, such as a dutch oven, or sturdy glass bowl. Serve in paper or glass cups, as plastic can give you some problems when using hot liquids.

*Don’t want to purchase a whole jar of spices? Lots of fresh markets and spice stores will offer these ingredients in bulk – meaning you can literally pick out four star anise and not worry about what to do with 30 extra.

Serves 12.

Recipe adapted from: Martha Stewart

**For the month of January, we’re offering a few recipes for warm alcoholic drinks to take into cold winter nights. All “Warm and Buzzy” recipes can be found here.

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by Sarah Steimer

This was THE perfect dish on one of the first days it really felt like fall. Now I'm pumped for harvest food.

  • about 8 inches of kielbasa – is that a link? it doesn’t mat
  • 1/2 apple, diced – preferably a Granny Smith
  • 1 corn cob
  • 1/2 red onion, diced
  • 1/4 cup onion, diced
  • 2 cups couscous, cooked
  • olive oil
  • 1 tablespoon maple syrup – fake, real or otherwise
  • salt and pepper, to taste

In a medium pot, boil the corn and the kielbasa. Remove from the water and let cool. Cut the kielbasa into bite-sized pieces and cut the corn off the cob.

The best part was definitely the kielbasa - I've kept it frozen from my favorite butcher in Pittsburgh: Cheplic in Finleyville, Pa. It's stuffed with hot peppers and cheese, can't beat it.

Saute the onion and corn with olive oil until the onions are translucent. Add the kielbasa, corn and maple syrup. Season with salt and pepper. Serve over warm couscous.

Serves two.

Recipe: Sarah Steimer

Photos: Sarah Steimer

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by Sarah Steimer

We got an enormous bag of spinach at the farmer's market --- where the vendor insisted we needed two bags.

  •  spinach
  • apple, sliced thin
  • candied walnuts (refer to this recipe)
  • feta
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons mustard (either Dijon or spicy brown)
  • 3 tablespoons Olive Oil
  • salt and pepper to taste

Make a bunch of candied walnuts, you'll find something to do with them.

In a small bowl, combine the vinegar, mustard, oil, salt and pepper. Whisk together and set aside.

Put together your salad. Which I will not explain how to do. Top with the vinaigrette and serve.

Makes about two servings.

Recipe adapted from: Life Tastes Like Food

Photos: Sarah Steimer

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by Sarah Steimer

This galette recipe is very autumn-y, but all of my ingredients are winter fresh.

Let me preface this by saying this is one of the best recipes I’ve tried. I sent Caitlin a text right after eating it and said, “Don’t you love when you try a new recipe and think, ‘Wow, this is maybe one of the most delicious things I’ve ever made.'” You have to try this because it’s also unbelievably easy and fresh. And if you’re wondering (like I was), galette is pronounced “GAL-let,” sounds very French.

For the crust

  • 1 1/4 cups flour
  • pinch of salt
  • 8 tablespoons cold unsalted butter, diced (1 stick)
  • 1 large egg, lightly beaten

Mix flour and salt. Add the diced butter to the flour mixture and incorporate with your hands until coarse crumbs appear. Add the egg and continue to mix by hand. If the dough is still dry, add a couple tablespoons of cold water until all the ingredients stick together (but aren’t too sticky). Wrap in plastic wrap and refrigerate for at least an hour.

For the filling

  • 1 large baking apple
  • 1 small or 1/2 medium butternut squash (about 3/4 pound)
  • 1 small yellow onion or half of a sweet onion
  • 3 tablespoons butter, melted
  • 2 teaspoons seasoning (I used fresh rosemary and dried thyme)
  • salt and pepper
  • 2 tablespoons whole-grain or brown mustard
  • 1⁄3 cup or Gouda or other cheese

Cut the apple, onion and squash into equal-sized wedges. I found it easiest to slice the squash from the neck-down, width-wise, so you are left with discs. I cut these discs in half and discarded the skins. Toss with the butter, rosemary, thyme, salt and pepper.

Golden and aromatic galette out of the oven.

Roll the dough out to form a 12-inch circle and place on a cooking sheet. Alternate the apple, onion and squash slices in overlapping circles, leaving two inches around the edge. Fold these edges up and over the filling. Bake at 400 degrees for about 55 minutes or until the crust is golden. Add the cheese on top and bake for an additional five minutes. Cut and serve.

Recipe adapted from: Food Network Kitchens Cook

Photos: Sarah Steimer

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