Apple cider hot tottie

by Sarah Steimer

Treat yo'self*

•  2 cups apple cider
• 2 tea bags – choose something mild, such as rooibos
• 1 tablespoon honey
• 2 shots of bourbon or whiskey
• water

Fill two glasses with 1 cup of cider each. Bring your water to a boil on the stove, then let it sit for about a minute (don’t want to burn the tea). Add the water and a tea bag to the cider. Distribute the 1 tablespoon of honey and two shots between the glasses.

Garnish with a thin slice of apple, cut width-wise so you can see the seed star. You could also try rimming the glass with sugar and cinnamon for an extra kick.

Makes two glasses, served hot.

*

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Butternut squash braised in apple cider

by Sarah Steimer

The flavors are very good, but very intense. This is definitely better as a side dish than a main dish.

• 3 pounds butternut squash, peeled, seeded and diced into   1/2-inch cubes
• 2 cups apple cider
• 2 tablespoons unsalted butter
• 1 tablespoon rosemary, chopped
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon sea salt
• pepper, to taste

Melt butter in a wide-brimmed sauce pan.  Add chopped rosemary and cook on medium-high until butter has slightly browned.

Add chopped butternut squash and toss until thoroughly coated with rosemary butter.  Add apple cider. If the squash is not submerged, add water. Season with salt. Bring to a boil then lower heat to simmer for about 20 minutes or until tender.

I may use a little less cider and a little more water next time. I can get down with cider - but I'm more of a salty/savory gal when it comes to dinner.

When nearly finished cooking, add apple cider vinegar.  If there is too much liquid left in the pan, turn up the heat and cook off remaining liquid quickly until left with an amber glaze.  Add more salt and pepper, to taste.

Serves about four to six as a side dish.

Recipe: Local Flavors

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Meatless Monday: Roasted sweet potato with Brussels sprouts, blue cheese, cranberries and pecans

by Sarah Steimer

I could eat this every week in the fall. These are literally my favorite flavors in the universe.

• 2 medium-sized sweet potatoes
• about 10 Brussels sprouts, rinsed and quartered
• handful of pecans
• handful of dried cranberries
• 3 tablespoons blue cheese
• olive oil
• salt and pepper, to taste

Wash the sweet potatoes and pierce the skin all over with a fork. Bake the potatoes at 400 degrees for 45 minutes to an hour, or until a knife can be easily inserted into the potatoes.

When the potatoes have about 15 minutes left in the oven, toss the Brussels sprouts in olive oil, salt and pepper and place in a metal or glass pan. Roast for about 15 minutes or until the leaves begin to brown and crisp.

Once the potatoes have cooled to where you can touch them, slice lengthwise and apply pressure to open. Top with the roasted Brussels sprouts, cranberries, pecans and cheese.

Makes two servings.

Recipe adapted from: Martha Stewart Living

Photo: Sarah Steimer

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Meatless Monday: Farmer’s market corn chowder

by Sarah Steimer

This is only I think the third soup I've ever made - I'd much rather have something hearty like a chowder than some salty, brothy debacle.

•  4 large or 5 small ears of corn, kernels removed and cobs reserved
• 2 1/2 cups low-fat milk
• 2 cloves garlic, peeled and crushed, plus 3 cloves minced
• 2 tablespoons unsalted butter
• 3 tablespoons olive oil
• 3 cups sliced leeks
• 1/2 teaspoon smoked paprika
• 1/4 cup dry sherry (I used dry red wine)
• 12 ounces peeled sweet potatoes, cut into a medium dice
• 1/2 pound green beans, cut into 1/2 inch pieces
• 2 tablespoons fresh cilantro

Combine kernels, milk and crushed garlic in a saucepan. Run the back of a knife down the cobs to release milk and pulp into the saucepan, then add as many cobs as will fit in the pan. Bring to a boil. Remove the pan from heat and let steep.

I made the full recipe and wound up with waaay too much chowder on my hands. Either make sure you have people to share this with or cut the recipe down.

Heat butter and 1 tablespoon oil in a Dutch oven over medium-low heat (I’m sure a good, sturdy pot with a tight-fitting lid would work well, too). Add the leeks, cover and cook for 15 minutes, stirring occassionally. Add minced garlic and

paprika, cook for 30 seconds. Stir in sherry (or wine), cook 30 seconds. Add 4 cups water, remove pot from heat.

Heat 1 tablespoon oil in skillet over medium-high heat. Add sweet potatoes and saute for 8 minutes, or until browned; transfer to the Dutch oven.  Add remaining 1 tablespoon oil to same skillet, add gren beans and saute for about 3 minutes. Transfer beans to plate.

Bring mixture in Dutch oven to a boil, reduce heat to medium0low and simmer for 5 minutes. Add green beans and cook for 4 minutes m ore.

Discard corn cobs from the milk mixture and stir the mixture, along with 1 tablespoon cilantro, into the Dutch oven. Season with salt and pepper, garnish with remaining cilantro.

Serves about six.

Recipe: Vegetarian Times

Photos: Sarah Steimer

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Kielbasa, corn, apple and pepper over couscous

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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