Category Archives: Fruit

Autumn Apple Pie

Autumn is my absolute favorite time of year, although not for the reasons you might think. Sure there is the colorful splendor of the changing leaves, and that clean crisp fragrance in the air that says the holidays can’t be too far off. But what gets me most excited about the Fall is that it’s apple pickin’ season.

Lyman Orchards – Middlefield, CT

For me, there is something very romantic about journeying with family & friends to one of the many local orchards in New York and Connecticut.  It’s very special to spend a leisurely day together… picking apples, sipping cider, and meandering through corn mazes. All a much welcome departure from the fast-paced lives we’ve come to know.

When the day is done my mind will often wonder to memories of Autumns past, to Thanksgiving around the dinner table, and in particular to my sister’s homemade apple pie. Roseann is quite the natural baker, and on holidays, the dinner conversation will inevitably turn to guessing which of her fantastic desserts she may have prepared this time around. Of course I’m always hoping for my favorite—her wonderful apple pie. It just melts in your mouth, and is still, to this day, the best I’ve ever tasted.

Special thanks to Roseann for sharing, and for all her help in baking & shooting the pies for this post!

TIP:  If you’re like me, you believe that apple pie shouldn’t crunch when you take a bite, so use naturally soft apples like Macintosh or Cortland. It makes all the difference.

Autumn Apple Pie

Makes 8 to 10 servings

  • Pastry for 9″ double crust (use Pillsbury Pie Crust or make from scratch)
  • 8-10 medium cooking apples  (Macintosh or Cortland), peeled and sliced
  • 1 cup sugar
  • 2 1/2 tablespoons all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon butter or margarine
  • milk (for browning of crust)

• Preheat oven to 425F.

• Line 9″ pie pan with one pastry.  In large bowl stir together apples, sugar, flour, cinnamon and salt. Spoon into pastry-lined 9″ pie pan. Dot with butter. Cover with second pastry; fold overhang under; crimp and  flute edge.

• Brush pastry with milk;  cut a few slits for steam to escape.

• Bake 40-45 minutes until pie is browned and apples are tender. To prevent over-browning, cover pie loosely with tent of foil after 20 minutes.  Cool on wire rack or serve warm with vanilla ice cream.

Joe


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Filed under apples, Dessert, Pie

Please Pass the Sangria!

Is there anything quite as refreshing as a cool glass of Sangria on a hot summer evening? Try this white wine version I recently concocted for a studio party. It’s delicious!

Sangria is not an exact science. Try experimenting on your own with various fruits and sweeteners….the combinations are endless. And let us know if you come up with your own signature Sangria!

Sparkling White Sangria
Makes 8 servings

1 bottle white wine (such as Chardonnay, Reisling, or Chablis)
1/2 cup superfine sugar
1/4 cup orange brandy (such as Cointreau or Grand Marnier)
2 plums, pitted and sliced
1 peach, pitted and sliced
1 mango, peeled and sliced
2 cans (12 ounces each) club soda or seltzer
fresh mint

• In large pitcher, stir together wine, sugar and brandy until sugar is dissolved. Add fruit. Cover and chill for at least an hour (the longer the better!)

• Just before serving, stir in club soda. Serve over ice with mint. Sip!

Cathy

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Filed under Drinks, Entertaining, Foodies, Fruit, Holidays, Vegetarian

Wait. What? Watermelon!

Take a close look at this picture. You’re right, that’s not chopped tomato; it’s fresh watermelon!

Last week Cathy was looking for a quick and easy summer appetizer that would take advantage of the season’s fresh produce. We think she scored a home run with this sweet ‘n tangy watermelon bruschetta. You’re gonna love it!

Watermelon Bruschetta

Makes about 2 1/2 cups

2 cups diced watermelon, drained on paper towel
1/3 cup diced yellow bell pepper
1/3 cup crumbled feta cheese
1 tablespoon diced red onion
1 teaspoon lime zest
2 tablespoons fresh lime juice
1 tablespoon snipped chives
1 tablespoon olive oil
1 baguette, thinly sliced

• Combine all ingredients except for the bread.

• Cover and chill at least 30 minutes. Serve with bread slices.

Tips

• Do not prepare more than an hour before serving or mixture will become too soft.

• Try the watermelon over grilled chicken or salmon. Yum!

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Filed under Appetizer, Breads, Cheese, Entertaining, Foodies, Fruit, Snacks, Vegetarian

Fig-mania

Okay, is it just me, or is there a fig craze afoot? From fig vinegars and fig chutneys to fig spreads and fig jams, I seem to be encountering figs everywhere I turn. Just yesterday I noticed pint baskets of fresh figs at my local supermarket. And last month, while driving to the beach in North Carolina, I stopped at Morris Farm Market and what was the first thing I spotted?  A gorgeous display of fresh figs!

I bought a quart and we enjoyed experimenting with them over the next few days…we tried them grilled on pizza, drizzled with olive oil and added to arugula salad, and we even invented a bittersweet chocolate & fig dessert sauce that we poured over vanilla ice cream. Today, I was walking along Canal Street in Chinatown and there among the dried lychees and live crabs were, yes, pints of fresh figs, at the very reasonable price of two for $3!

So, in the spirit of fig-mania, we present Cathy’s latest fig concoction. And if you have a favorite fig recipe, please share it!

Heather

Tortelloni with Sautéed Figs & Goat Cheese
makes 2 main dish servings or 4 appetizer servings

3 Tbs. butter
1 medium onion, thinly sliced
6 figs, quartered (I used Kadota figs)
2 Tbs. chopped walnuts
1/2 tsp. salt
1/8 tsp. coarse ground black pepper
1 pkg. (9 oz) fresh portabello mushroom and cheese tortelloni (or your favorite
tortelloni or tortellini)
3 oz. goat cheese, crumbled
1/4 cup fresh basil leaves, thinly sliced

– In large skillet, heat butter over medium heat until lightly browned.  Add onions; cook and stir until browned.  Remove onions from skillet.  To skillet, add figs, walnuts, salt and pepper; cook until figs just start to soften. Remove skillet from heat.

-Meanwhile, cook tortelloni according to package directions, draining and reserving 2 Tbs. pasta water.

– To skillet, add tortelloni, reserved pasta water, cooked onions, goat cheese and basil; cook over low heat just until cheese melts.  Serve immediately.

FUN FIG FACTS

The most common figs grown in the United States come from California, and are generally available from mid-May thru mid-December. The four common varieties include:

Mission: deep purple skin (darkens to a rich black when dried) with pink flesh; sweet
Kadota:  green skinned with amber flesh; practically seedless; slightly sweet
Calimyrna:  golden skin with pink flesh; nutty flavor
Brown Turkey:  brownish copper skin with pink/red flesh; mildly sweet

Use fresh figs within a day or so after buying them as they are very fragile!

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Filed under Cheese, Fruit, Main Dishes, Pasta