Honey Apple Bundt Cake with Honey Caramel Sauce

I love the celebrations that make up Fall. Mostly because they all have to do with food... that's enough to get me on board with just about any holiday.

A few weeks ago, a friend of mine asked me if I was interested in trying out some Jewish recipes for the upcoming high holidays which begin toward the end of this month. I didn't have to give it much thought -- um, yes! When she told me one of the recipes was for a Honey Apple Bundt cake that was "to die for", I knew exactly what I'd be making.

Hallie and I actually have an interesting story of how we came to be friends. It's all thanks to social media and technology, believe it or not. Somehow or another, Hallie started following my Instagram account a while back. While planning a shopping event for Rapunzel's Closet in Palm Beach, she reached out and asked if I'd be interested in providing the nibbles for a chic little soiree {thanks to IG, I have photo memories! This was before I had an iPhone, so pardon the terrible photos.}. I was thrilled and flattered, and happily obliged. Soon after, our friendship as email "pen pals" began -- Hallie was living in NYC and we had never even met. 

As it turns out, our correspondence became semi-regular {and the emails very, very long}, specifically bonding over a love of all things food. She would tell me about the amazing places she was eating in NYC and even sent me an extensive list of recommendations for my next trip to the city. Our talks of foodie things soon developed into talks about life, dreams and the pursuit of the perfect outfit {following Rapunzel's Closet keeps me in-the-know of what's cute & current since most of my reading consists of cookbooks and baking magazines}, and we planned to meet up for a girl date during one of her visits to Florida. After some wine, appetizers and lots of chatter, we parted ways and remained friends. 

And, because friends don't keep amazing cake recipes from each other, Hallie was kind enough to pass along this recipe she makes every year for the Jewish holidays. 

Rosh Hashanah starts next week, signifying the beginning of the Jewish New Year. Though I was raised Catholic, I have always loved learning about celebrations of other religions. Judaism is particularly neat to me because of the fact that it is not only a religion, but also a culture rich with its own traditions, foods and language. As is the case with many holidays, food is a significant part of the Rosh Hashanah celebration -- specifically foods that symbolize sweetness to get the year off to a "sweet start."

Fun fact: My college roomate and dear friend is Jewish, and one year when neither of us could go home for the holiday, we whipped up an Easter/Passover dinner in our apartment that was epic... for the college days, that is. Talk about a mash up! :)

It doesn't get much sweeter than this cake, I can tell you that much. From what I hear, Jewish honey cake has a reputation for being sort of dry and unappealing -- more like a necessary showpiece for a traditional table than a dessert to look forward to. {Sounds like fruitcake to me!} This cake is not only beautiful, but also moist and irresistible.

Studded with apples that lend moisture to the dense cake and drizzled with a ridiculous {in a good way} Honey Caramel Sauce, this is more of a showstopper than a showpiece. The cake is lightly spiced without being overpowering, allowing the honey flavor to shine through. {Which I surprisingly enjoyed even though I'm not a huge fan of honey.}

Whether you celebrate Rosh Hashanah, or are simply looking for a sweet way to usher in the flavors of fall, I highly recommend giving this recipe a try. I can assure you that guests will be clamoring for another slice, and your family will be kvelling {See? Shiksa can get her Yiddish on.} over your contribution to the celebration.

Thanks, Hallie, for sharing a new favorite! xo

Honey Apple Bundt Cake
Slightly adapted from a recipe by Nicole Slaven, private chef and instructor at the JCC in Manhattan

1 cup chopped pecans, divided
2 cups sugar
1 cup vegetable oil
1/4 cup honey
3 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
3 cups Golden Delicious apples, peeled & chopped

1. Preheat oven to 350 degrees. Butter a 12- cup bundt pan {or spray liberally with non-stick cooking spray} and sprinkle bottom of pan with 1/4 cup of chopped pecans. 

2. In a medium bowl, beat sugar, oil and honey until combined. {Note: This batter is going to be thick so a hand mixer or stand mixer is the best bet here.}

3. Add eggs one at a time, making sure each is well incorporated after each addition. 

4. In a large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet mixture until just incorporated. Like I said, it's a super-thick batter, so make sure there are no pockets of flour hiding, but also try not to overmix. 

5. Fold in vanilla, remaining 3/4 cup chopped pecans and chopped apples -- this part can be done by hand, but it'll take some muscle! 

6. Spoon mixture evenly over pecans in pan. Bake at 350° for 55 to 60 minutes. Note: This cake browns very quickly due to the high sugar content. If you notice that it's looking like it might burn, loosely place a piece of foil on top to prevent over-browning.

7. Remove from oven and allow to cool for about 20-30 minutes before inverting onto a wire rack to remove from pan. When the cake is slightly cooled, pour ½ cup honey sauce over top. 

Serve the remaining honey sauce along with the cake... a little vanilla ice cream won't hurt, either. ;)

Honey Caramel Sauce:

1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup honey
1/4 cup heavy cream

Bring sugar, butter and honey to a boil in a medium saucepan over medium-high heat, stirring constantly for about 3-4 minutes. 

Remove from heat and carefully add cream {it will bubble quite a bit}, and stir until the mixture looks uniform and is slightly thickened. {For a thicker sauce, allow to cool before drizzling.}  

Drizzle some of the sauce over warm bundt cake placed on a cooling rack on top of a pan or placed over the sink to allow the runoff to drip onto something other than your counter tops. Transfer cake to a serving dish.

Serve the remaining sauce alongside cake for extra sauciness.

Honey-Dijon Chicken Quinoa Wraps with Apple Slaw

I have had the privilege of witnessing dozens of friends enter a fascinating stage in their lives: Parenthood.

It is truly an experience like no other. Watching folks who I have seen dance on tables, do keg stands, date their way to their Mr. or Mrs. Right and forget to feed goldfish bring new little lives into this world -- and become amazing mommies and daddies -- is semi-magical. 

All joking aside, looking on at what it takes to do the job well has earned my utmost respect. Raising tiny people is hard work. 

Today, I'm joining a group of bloggers in virtually showering Katie from Katie's Cucina with love, dishes and well-wishes as she gets ready to welcome a precious baby boy into her family! 

Katie and I first met at an Orlando bloggers' conference a few years ago. We didn't get to chat much what with all the learning & conferencing going on, but I started to follow her blog after getting some tips from her during a food blogger breakout session. Soon after, I determined that we were birds of a feather. She's a blogger, a foodie and she's even super-crafty... if we lived closer, I'm sure we'd come up with a project {or twelve} to work on together! 

I just know that Katie is going to make a fantastic mama, and I can't wait to see all the fun things she whips up for her little one -- he's going to be one lucky little guy having a mom who is a great cook & a DIY superstar!

If I've gleaned one thing from observing hard-working moms, it's the fact that they are often tired, busy people. People that sometimes don't get to shower for days on end because they're looking after everyone elses' needs. And that means that sometimes these moms aren't getting time to eat properly, either.

But if anyone needs proper nutrition and sustenance, it's a mama. They need energy for late night feedings or running after teetering toddlers; vitamins and minerals to produce nutrient-rich food for itty bitty babies; substantial meals for holding them over when they can't quite get into the kitchen or out of the nursery.

The wrap recipe I'm sharing today -- Honey-Dijon Chicken Quinoa Wraps with Apple Slaw -- take a little preparation, but once you have all the ingredients, you've got yourself a simple "just assemble" meal that also makes you feel like you're getting to eat something a little more fancy than a stale PB&J.

Protein-filled quinoa is tossed with shredded chicken {go ahead, take a shortcut from store bought rotisserie if you need to, you deserve a break!} and moistened with a tangy honey-Dijon vinaigrette. Crunchy bits of green apple and walnut add both nutrition and texture, while arugula lends some green and a zippy bite.

The best part about wraps is how easy they come together and how simple it is to add or omit your favorite ingredients to suit your needs. Baby or not, this is a dish no one will want to turn down -- unlike diaper duty. ;)

Best wishes to Katie and her husband as they round the bend on the next great adventure and meet their new addition!

Check out the other easy, parent-to-newborns-friendly recipes {and crafty projects!} from the other bloggers who participated!

Easy Broccoli & Cheddar Soup from The Little Kitchen
Buffalo Chicken Stuffed Peppers from Cook the Story
Individual Tortilla Caprese Pizzas from a farmgirl's dabbles
Easy Cheesy Potato Corn Chowder from A Little Claireification
Slow Cooker Jambalaya from A Spicy Perspective
Italian Style Stir Fry from Aggie's Kitchen
Apricot Chicken from Bombshell Bling
Easy Baked Spaghetti from Chocolate & Carrots
Cuban Casserole with Whole Grain Mustard Butter Biscuits from Climbing Grier Mountain
Freezer-Friendly Quinoa Meatballs from Cooking with Books
Baby Boy Subway Art Printable from H2OBungalow
Peanut Butter Chocolate Chip Banana Cake from Inside BruCrew Life
Asparagus And Leek Quiche from Kokocooks
Roasted Lemon Parmesan Chicken with Red Potatoes from Life After Empty Nest
Yogurt Blueberry and Honey Smoothie from My Sweet Zepol
Pesto Parmesan Chicken Salad from Shaken Together
Printable Baby Whale Themed Cards and Project Life Mini Album from Simply Kelly Designs
Coconut Cookie Butter Sandwich Cookies from Simply Southern Baking
Slow Cooker Pot Roast with Garden Vegetables from Sweet Remedy
Easy Kofta Kebabs from Tasty Chomps
Crock Pot Fajitas with Chicken and Quinoa from The Dinner-Mom
Overnight Oatmeal from The Hungry Housewife
Honey-Dijon Chicken, Apple & Quinoa Wraps from The Kitchen Prep
Slow Cooker Italian Chicken Soup from The Lemon Bowl
Slow Cooker Pulled Pork Tacos from The Nifty Foodie
DIY Whale Art from While They Snooze
One Pot Mexican Chicken and Rice from Yellow Bliss Road

Honey-Dijon Chicken Quinoa Wraps with Apple Slaw
Makes 2 wraps

1/2 cup cooked, shredded chicken {or rotisserie chicken, shredded}
1/2 cup cooked quinoa
1/2 a green apple, sliced or shredded with a mandolin & tossed with 1 tablespoon fresh lemon juice to prevent browning
2 tablespoons walnuts, chopped
1 cup arugula
2 whole wheat wraps {make sure it's a good, flexible kind}

For vinaigrette:
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons fresh lemon juice
2 tablespoons olive oil

Combine all ingredients in a jar with a tight fitting lid. Shake until well combined.

1. In a medium bowl, toss together chicken and quinoa. Pour vinagrette over top {you may have some left over} and mix well.

2. Place each wrap on a plate. Top each wrap with half of the arugula. Add half of the chicken mixture to each.

3. Place half of the apple slaw on top of each wrap. Sprinkle each with about a tablespoon of chopped walnuts.

4. Carefully roll up wraps and secure with a toothpick. Serve immediately.

Cardamom-Vanilla Pear Applesauce

You know how I know I'm a food nerd? Because I nearly let out a little squeal of joy when I found a great deal on vanilla beans at Costco.

I love vanilla beans... like whoa. But I'm super-stingy with them because they're usually a bit on the pricey side. You've gotta be pretty special for me to consider giving up a precious vanilla bean.

Thanks to my cheap find, I've been using them a lot more without experiencing separation anxiety and pangs of loss.

I've mentioned before that I have real problems {duh} with letting food go to waste. So, when I woke up on Saturday morning and discovered that I had some very sad looking pears withering away, I was determined to salvage them. Wasted fruit? Not on my watch.

As is usually the drill with apples that get past their point of desirability, I thought I'd make some quick and easy "applesauce"... pearsauce. Whatever. Except instead of keeping it fairly plain, I added in a sprinkle of ground cardamom {the newest addition to my spice rack along with smoked paprika, and my latest obsession} and a cherished vanilla bean.

The result was this very luxurious peary applesauce. Thanks to the special ingredients, this isn't your average applesauce. The brown sugar gives it an almost caramel-like flavor and the warm cinnamon and cardamom add a hint of spice that takes it to the next level.

Totally worthy of a vanilla bean, if you ask me.

Save the squishy fruit! Make applesauce.

Cardamom-Vanilla Pear Applesauce

2 Bosc pears, peeled, cored & chopped
2 green Anjou Pears, peeled, cored & chopped
1 Granny Smith apple, peeled, cored & chopped
1/4 cup brown sugar {or less if you prefer your applesauce to be less sweet}
1/4 teaspoon ground cardamom
1 vanilla bean, split & beans scraped, pod reserved*
1 cinnamon stick {or 1/4 teaspoon ground cinnamon}**
Pinch of salt

1. Place all ingredients {including the scraped vanilla bean pod} in a heavy-bottomed pot oven medium-high heat. Cover and bring to a bubble.

2. Reduce heat slightly and allow to simmer for about 10-15 minutes stirring every so often until fruit is tender and juices have been released.

3. Uncover and increase heat to medium-high. Cook uncovered, stirring often for about 15-20 minutes or until the liquid has reduced by about half. Be sure that the mixture does not scorch at the bottom as the sugar will burn if the heat is too high and you don't stir it.

4. Remove from heat and allow to cool slightly. Remove the vanilla bean & the cinnamon stick.

5. Carefully pour the mixture into a blender or food processor and process to desired consistency {my husband likes smooth applesauce, but if you prefer it with more texture, pulse instead.} As always, practice caution when blending hot/warm liquids!

Serve warm if desired or transfer into storage containers with an airtight lid and keep refrigerated.

*If you don't have vanilla beans, or refuse to give one up for this, add a teaspoon of vanilla extract after removing from heat before you blend it.

**You may use ground cinnamon instead if you prefer, but the result will be a stronger cinnamon flavor.

Easy Apple-Cheddar Galette

I'm back!

I've been recuperating from my surgery and am finally feeling well enough to ease my way back into the kitchen. Recovery hasn't been too bad... keeping myself still? Um, yeah. That's another story. I'm probably the worst patient. Ever.

Yesterday I jumped head first back into the grind by returning to work, rushing around to appointments and assisting my photographer friend at an event all in one day. A fourteen-hour day of being vertical after four full days of living the couch life... probably too much, too soon.

This morning I work up sore and exhausted {and an hour earlier than necessary} to the sound of Farley regurgitating what resembled an alien pod. I wish I were kidding. Since he finds it necessary to eat everything in his path that is not meant for consumption -- hair, string, shoes, "indestructible" dog toys, my oven mitt -- his stomach seemed to have formed some sort of conglomerate of these items and promptly deposited them on my carpet. At 5:45 a.m.  I will spare you the rest of the gory details {since it's a food blog and all}, but it wasn't pretty.

So, yeah. There hasn't been too much "take it easy" time since I wandered away from the couch.

Earlier this week, when was finally in the mood to try to bake something, I found myself faced with a small dilemma: I wanted pie.

{What is it about this time of year that causes raging pie cravings??}

Here's a little tip: Pie is probably the last thing you want to make when you're recuperating from anything. I don't know who came up with the phrase "easy as pie", but I'm thinking there may have been some sarcasm.

Don't get me wrong, it's not rocket science or anything. But making a pretty pie can take some time and effort. Time and effort are two things that may not be readily available after several days of being out of commission and having a list as long as your arm of things you need to catch up on.

Instead of spending hours putting together a fancy pie, I made the next best thing: a galette.

I think "galette" is French for, "There is too much $#&! happening in my world to bake you a real pie right now, so here ya go." Yes, I'm fairly certain that's the rough translation.

Galette is the essence of pie without all the fuss. It is rustic. It is flaky. It is beautiful. And it is easy to make, even when you're recovering from cabin fever and surgical brain fog. {I swear the anesthesia wiped out a few hundred brain cells.}

Guess what else? It tastes just as good as fancy pie, if not better.

I was in the mood for sweet and savory, so I used some crisp Granny Smith Apples and sharp cheddar cheese I had around, and sweetened it up a little more with apricot jam and a drizzle of honey. Pie cravings, be gone.

Because sometimes there is simply not enough time {or energy} for fluted edges and fussy lattices. But there is always time for pie.

By the way, Farley agrees. He's obviously back to his old ways and feeling much better after his little episode.

It's good to be back, friends. Thank you to everyone who left me sweet messages and well-wishes over the past week! I'm looking forward to running full-steam once again!

Apple-Cheddar Galette

For Crust
{adapted from Food Network}

1 cup all-purpose flour
1 stick {8 tablespoons} cold butter, cubed into small dice
2 tablespoons sugar
Pinch of salt
3-4 tablespoons cold water

1. In a blender or food processor pulse together flour, butter, sugar and salt.

2. Add 1 tablespoon of water at a time, pulsing until the mixture comes together to form a ball. You may not need all the water. Do not add to much, or your dough will be mushy.

3. Remove dough and place on a well-floured surface. Roll out into a rough rectangular shape or press into shape with hands. {Rolling is easier as it will be an even thickness, but in a pinch, I think you could probably use your hands.}

4. Carefully roll up the sides to create a wall. It doesn't have to be perfect, that's the beauty of this whole thing. Refrigerate for about 15 minutes or until a bit more solid. It will be easier to transfer to a baking sheet.

For Filling:

1 tablespoon apricot jam {or apple butter would be great here, too!}
Approximately 4 ounces of sharp cheddar {or your favorite} cheese, sliced or shredded, divided
2 granny smith apples, cored and sliced into rounds
1 tablespoon lemon juice
2 tablespoons flour
2 teaspoons sugar
{Optional} Honey for drizzling

1. Preheat oven to 400 degrees. Remove chilled crust from refrigerator. Place onto a baking sheet lined with foil or a silicone baking mat.

2. In a small bowl, toss apple slices with lemon juice and flour. Set aside.

3. Using an offset spatula, spread jam onto the "floor" of the crust. Place half of cheese slices or shredded cheese on top of jam. Place apple slice along the middle of the crust partially layered one on top of the other. Sprinkle with sugar.

4. Bake for about 15 minutes. Remove from oven and sprinkle with remaining cheese {I just grated the cheese over the top. I wanted to be able to see the apples and didn't want to hide them with slices of cheese.}

5. Bake for another 10-15 minutes until the crust begins to brown and the cheese is melted and bubbly.

6. Remove from oven and let cool before moving to a serving dish. {It will crumble if you try to move it while it's hot.} Drizzle with a little bit of honey, if desired, before serving.

Serve warm or at room temperature. 

Mini Butternut Squash, Apple & Onion Gratins

How was your weekend? I spent my Sunday cooking up all kinds of autumnal goodies, which is nice since I haven't had much to talk about around here lately. {Notice I skipped right over Saturday and my team's loss at LSU. Ugh.}

Anyway, here we are, mid-way through October and I've already ODed on pumpkin recipes. {Ok, not really, but I'm ready to take a little break.}

It's time to explore other fall produce. We wouldn't want to make anyone jealous. I'm talkin' to you, butternut squash.

Cooking is always a lot more fun when you've got new items in your kitchen. Like these precious little stoneware Le Creuset Mini Cocottes.

I die.

Are they not just about the cutest thing you've ever seen?

When my friends at BigKitchen asked me if I'd be interested in playing around with these, I jumped at the chance. Because they're adorable, that's why. And then, the reality of their teensyness hit me and I started wonder what the heck one makes in such itty-bitty little pots.

My mind immediately turned to dessert {because that's the station that it's pretty much permanently tuned in to}. Pot de creme? Mini souffle? Creme brulee? Too easy.

I wanted to make something savory, original and, of course, delicious.

These Mini Butternut Squash, Apple & Onion Gratins totally fit the bill. I mean, how perfect are these for a fall dinner party?

Layers of butternut squash, tart green apple and savory onion are punctuated by tiers of gooey cheese. They bubble away until tender, filling the house with the most amazing smell. I loved the sweet and savory combination of the squash and apple... and don't even get me started on the little bits of slightly burnt cheese. I could probably eat an entire dish of that alone. {Gross, but true.}

Served in their own petite pot, they'll make each guest feel like whatever is inside was made especially for them.

The good news is you can make pretty much anything you'd make in a big Dutch oven in these diminutive ones. Individual soups, stews, baked eggs, pastas, puddings, dips... the possibilities are endless!

What would you make in these mini cocottes?

One lucky winner will have their very own set of 2 mini cocottes thanks to BigKitchen! Enter to win using the Rafflecopter widget below {NOTE: Don't freak out at all the steps, you don't have to do all of them... only a few are mandatory. But remember, the more you do, the better your odds!}.

Disclosure: BigKitchen provided me with my own set of mini cocottes as well as a set of 2 for the giveaway winner. As always, the opinions here are all my own.


a Rafflecopter giveaway
Mini Butternut Squash, Apple & Onion Gratins

1 butternut squash {preferably one with a longish neck}, sliced into thin inch rounds
1 medium onion, peeled sliced into thin rounds
1 Granny smith apple, cored and sliced into thin rounds
4 ounces sharp white cheddar or favorite cheese {I think Gouda would work well here, too}, grated
Salt
Pepper
4 tablespoons half and half {or heavy cream}
Olive oil

1. Preheat oven to 375 degrees. Prepare mini cocottes by coating with olive oil or butter.

2. Start layering slices: Place one slice butternut squash, one slice apple, and one slice onion into each mini cocotte. Sprinkle with salt and pepper.

3. Top with about a tablespoon {or two, I won't judge} of cheese.

4. Repeat the process of layering slices once more. Season with salt & pepper, and top with grated cheese again.

5. Add one more slice of butternut squash. Pour 1 tablespoon of half and half or cream over top of each gratin. Give each gratin one final sprinkling of cheese.

6. Spray lids to mini cocottes with non-stick cooking spray and cover each dish with its lid.

7. Place mini cocottes on a small cookie sheet and bake gratins for about 35-40 minutes or until tender. {Use a knife to test and make sure it is able to slip all the way though to the bottom.

8. Remove lids and bake for another 5 minutes, or until the cheese on top begins to brown.

Cool for 15-20 minutes before serving so that the layers have a chance to set.

Tasty Travels: NYC {Part 2} & "Hamptons Club" Sandwich

 

Part 1 of my post about my very first trip to NYC was long, it's true. But there's a lot more to tell. So, if you're game, I'll continue down memory lane and you can come along for the ride.

I left off at the morning after our night out in the city and a raucous time at McSorley's. While we were all feeling like death dragging a little the next day, we had to get up bright and early in order to catch the Hamptons Jitney for our impromptu visit to the Hamptons.

I really wanted to spend another day {or 5} in the city, but I also knew it was a fun opportunity to get to check out the Hamptons {on Labor Day weekend, no less} and stay in our friend's summer house rental. I had no idea what to expect.

We arrived at a beautiful {albeit slightly neglected}, classic shingle style home, which I was told had belonged to an artist at some point. After taking a look around at some of the unique details in and around the home, I was convinced it had to be true. I think it takes an artist to find beauty in this:


This was prominently displayed in the back yard. 

My favorite detail was this piece of furniture for wine storage. It reminded me of something out of Alice in Wonderland. Or a Salvador Dali painting. So cool. {I'm not sure if it was made by this company, but the pieces look similar, don't they?}



We spent the day lounging poolside recovering from the day before {well, ok, I was recovering... everyone else wasn't as concerned with liver failure, apparently}. Someone grabbed lunch from a nearby deli and for the first time I was introduced to the concept of adding crisp, sweet slices of apple to a savory sandwich. {I told you this was pre-blogging days... I guess my taste buds weren't as adventurous back then!} 

It was so good that for weeks after our trip I would make a wrap with the same ingredients and take it to work with me. Before we knew it, the day was over and it was time to check out Hamptons nightlife.

Our friends had planned to take us to a place called The Surf Lodge, a popular Montauk spot that I've since then seen on The Travel Channel and mentioned in several places. I was a little worried that I was under dressed for an evening Hamptons outing... after all, when I packed for the trip, I had no idea we'd end up there. But, I was pleasantly surprised to find that unlike what I had envisioned in my head {Ahem Ina. Pearls. Cable knit sweaters. Popped collars, etc., etc.} it was actually a super laid back atmosphere.





Image Source

The Surf Lodge is an interesting spot. It's a bar, restaurant, and hotel all in one. It has a surfer-chic aesthetic mixed with a pinch of modern and a dash of posh. I loved the decor -- lots of white, neutrals, and natural woods & wickers mixed with bright, beachy punches of color. The inside bar and lounge area reminded me of a surf enthusiasts living room, and the outside featured a large wooden deck overlooking Fort Pond Bay and bustling with patrons sidling up to the bar {and each other} for cold libations. We spent some time in each spot, taking in the scenery {and people watching those who wanted to be seen}.



Click links for Image Sources: Left, Top Right, Bottom Right

 They also had a beach area littered with adirondack chairs and logs to sit on, with a bonfire going that was perfect for getting away from the crowd and snuggling up with your guy or gal. I have to admit that as much fun as I was having, I was exhausted and I thought about curling up by the fire and taking a nap. No one seemed to feel the need to do the same, so I sucked it up and stayed awake for the remainder of our night out.

Click links for Image Sources: Bottom Left, Right

The next day we were heading back to Florida, so we didn't have time to do too much other than enjoy the bus ride back and relax.

My first trip to New York City {and beyond} was over, but it was just the beginning of my budding love affair with The Big Apple. It took over a year for me to return, but when I did, I came ready to take on the town -- fork, knife and all. I'll be sharing the highlights of my next {longer} trip in Part 3!

Since I was so inspired by the sandwich I had during my stay in the Hamptons, I thought I'd share a "recipe" for this simple, yet delightful combo. Smokey turkey, sharp cheddar, and tart Granny Smith apple come together to create a light, fresh sandwich reminiscent of the feel of the Hamptons. Add bacon for extra crunch and saltiness, or enjoy as is... but either way, savor every bite!

"Hamptons Club" Sandwich

Inspired by The Hamptons

1 crusty baguette, ciabatta, or favorite roll {I made my own using this recipe}

Dijon mustard

2-3 slices smoked turkey breast {I like the Boar's Head Mesquite}

1-2 slices sharp white cheddar cheese

3-4 slices Granny Smith Apple, thinly sliced

A few leaves spring mix lettuce

2 slices tomato

{Optional} Your favorite jelly, bacon {cooked crisp}, etc.

1. Lightly toast your sandwich roll if desired. Spread the top with Dijon mustard. {I like to spread a little jam on my sandwich, too. It makes for a nice sweet touch. You can also use honey mustard which will have a similar effect.}

2. Place cheese and apple slices over the mustard/jam.

3. Pile some turkey onto the bottom part of the roll. Top with lettuce, tomato, and bacon if using.

4. Combine top & bottom of sandwich... and enjoy!

*This is obviously just a suggestion. Everyone makes their sandwich differently. You can certainly leave out any ingredients you aren't fond of or "build" your sandwich how you like it! But you should definitely try the apple/cheddar/turkey together... so tasty! :)

 



Thanksgiving Special Edition: Sweets!

Let's have a quick recap of the side dishes I've shared so far this week, shall we?

There's Sausage, Kale, & Butternut Squash Stuffing/Dressing...

Lemon-Scented Broccoli Souffle...

Provencal Potato Gratin...

... and Caramel Apple Sweet Potato Casserole.

But I know you're all, "Yeah, yeah, that's real nice and all. What about dessert? Give me the sugaaaaaaaaarrr!"

I've got you covered. Even those of you that aren't bakers. So, tie on your apron... and prepare for a sugar rush!

You know how sometimes people make things that nobody really likes {i.e. fruitcake} because it's tradition? Well, I sort of feel that way about pumpkin pie.

I know that is a sacrilege to some of you. But if I've said it once, I've said it a thousand times: I prefer to take my calories in the form of cheesecake.

However...

I think I will make an exception for this Amaretto Pumpkin Pie with Almond Praline.



Boozy pie with cookies in the crust? SOLD.



I know some of you are already stepping quite outside of your comfort zone by cooking/baking anything at all. And I don't want to overwhelm you by throwing in something like pie... with homemade crust.

So settle down and check out these little babies:



Nutty Coconut Caramels.

Five ingredients. Done in under 10 minutes. Made in the microwave. Absolutely addictive. And perfect for sharing with your "nutty" family members.

Because let's face it... after all those fabulous sides you're making this year {and, oh yeah, the turkey}... who's going to have room for anything bigger than one of these caramels?

{Me... Oops. Did I just say that?}

I have one last thing to share that has become somewhat of a tradition in my family: Gourmet Caramel Apples.



I call them "gourmet" because I get pretty fancy with them and end up with apples that look like the ones that are sold for $12 a pop in chocolate shops & department stores... except mine cost a fraction of the price. These apples can be as involved or uninvolved as you'd like them to be: Cover them in chocolate, nuts, sprinkles or candy; make them fussy or messy; or coat them in caramel and call it a day. Whatever you do with them, I can assure you that eyes will light up when you bring them to the party.

I've given them as favors, arranged them in a gift basket, and have even made pretty tags and used them as place cards. They are always a hit.

 

No matter which dessert you choose to make this year, I just know it will put the perfect finishing touch on your Thanksgiving meal.

Wishing you & yours the most wonderful Thanksgiving. I am truly thankful for so many things... including you!

XOXO,

Dianna

The Kitchen Prep


Amaretto Pumpkin Pie with Almond Praline
adapted from Food Network Magazine

For Crust:

5 tablespoons butter
1 cup all-purpose flour
3/4 cup crushed amaretti cookies {or any almond cookie} - about 10 cookies
1/4 ice cold water

1. Combine all ingredients in the bowl of a food processor and process until mixture resembles grated cheese.

2. Slowly pour in cold water while continuing to process {about 1 tablespoon at a time} until a dough ball forms. {If dough becomes too wet, just add a little more flour.}

3. Press into pie dish, pushing up the sides. Poke dough with a fork, and refrigerate for about 30 minutes until chilled.

For Filling:

 

1 15-ounce can pure pumpkin

1 cup heavy cream

2/3 cup sugar

2 large eggs

2 1/2 tablespoons amaretto liqueur

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

1/4 teaspoon

 

1. Preheat oven to 350 degrees. Cover chilled pie dough with foil, and fill with pie weights or dry beans to weigh down. Bake for about 25 minutes.

 

2. Remove foil and pie weights and bake for another 10 to 15 minutes, or until crust begins to turn golden brown. Remove from oven and cool for about 10 minutes.

 

3. Meanwhile, combine all filling ingredients in a large bowl and whisk together until smooth and incorporated.

 

4. Pour into pie crust and bake for about an hour or until the pie is mostly set. {It will still be slightly jiggly in the middle.} Cool completely.

 

 

For Praline:

 

Nonstick cooking spray, for baking mat

1/2 cup sugar

1 tablespoon water

1/2 cup sliced almonds

1/8 teaspoon salt

 

** Prepare a baking pan by lining with a silicone baking mat. Spray liberally with non-stick cooking spray. {You may be able to use parchment sprayed with non-stick cooking spray if you do not have baking mats, though I did not use this method.} You will need to move quickly once you are ready to pour the hot sugar onto the mat, so have everything ready.

 

1. In a heavy bottomed pot, cook sugar and 1 tablespoon water over medium high heat until it comes to a boil, swirling the pan every so often  instead of stirring.

 

2. When sugar turns honey brown, remove from heat and stir in sliced almonds and salt.

 

3. Pour onto prepared non-stick surface and spread with a spatula in as thin of a layer as possible.

 

4. Cool completely. Once cool, break into small pieces.

 

5. Sprinkle praline over pie before serving.

Nutty Coconut Caramels
adapted from Taste of Home Magazine

1 tablespoon butter
24 chewy caramels, such as Kraft
3/4 cup flaked sweetened coconut, plus 2 tablespoons for sprinkling
1/2 cup white chocolate chips
1/2 cup salted peanuts

1. Prepare an 8x8 inch pan by lining with foil {overlapping from pan for easy removal} and spraying lightly with non-stick cooking spray. Set aside.

2. In a microwave safe bowl, combine all ingredients and microwave on high for 30 second intervals for about 1 1/2 - 2 minutes, stirring often to combine.

3. Press into baking pan and sprinkle with remaining coconut flakes.

4. Refrigerate for about 30 minutes or until set. Remove from pan using overlapping foil handles, and cut into squares.

5. Wrap in parchment or waxed paper if desired.

Gourmet Caramel Apples

4 large apples, your choice {I used Granny Smith & Honeycrisp}
1 bag wrapped caramels {such as Kraft}, unwrapped
Approximately 1 cup dark, milk, or semi-sweet chocolate chips, melted
Assorted toppings such as walnuts, almonds, sprinkles, candy, etc.

Other: Popsicle sticks or large lollipop sticks

1. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Spray with non-stick cooking spray. Set aside.

2. Place unwrapped caramels in medium bowl. Microwave on high for about 1-2 minutes, stopping every 45 seconds or so to stir. Remove when melted and smooth.

3. Skewer apples onto popsicle or lollipop sticks. Dip apples into caramel, rotating slowly until completely coated in caramel. Allow excess to drip into bowl and lightly scrape the bottom on the side of the bowl.

4. Place onto prepared pan and refrigerate to set, about 30 minutes.

5. Once caramel is set, place melted chocolate into a piping bag or zip-top plastic bag with the tip snipped. Drizzle caramel coated apples with desired amount of chocolate.

6. While chocolate is wet, sprinkle with desired toppings such as nuts or candy. Place back on baking sheet and refrigerate to allow chocolate to set, about 15-20 minutes.

7. At this point, you can continue to coat the apples with other drizzles or toppings as desired, repeating refrigeration process between coats.

8. When completely fully set, package in cellophane bags.



Thanksgiving Special Edition: Sides & Sweets, Part 2

The holidays are just about the only time of year when you can get away with calling a dish made up of about 80% cheese, butter, or cream a "vegetable".

As much as I love buttery mashed potatoes and Cream of Mushroom-laiden green bean casserole, I also like to explore other ways to make "veggies" a part of the Thanksgiving menu.

Today, I'm sharing two more easy recipes that will update your side dish recipe collection. {If you missed yesterday's post, make sure to check out the Sausage, Kale, & Butternut Squash Stuffing/Dressing and Lemon-Scented Broccoli Souffle!}

The hardest part about either is the chopping & prepping, so I suggest that you get ahead of the game and pre-chop your veggies so that putting it all together the day of is a cinch. {This is a good time to bribe family members to "help out" in the kitchen! Note: Let the kiddos sit this one out, these veggies are hard to chop & require extra motor function to manage. We want all little fingers in tact for dinner!}

If you're looking for an elegant way to serve potatoes, this Provencal Potato Gratin is just the thing. It's one of those dishes that makes you look like you actually know what you're doing without having to go through too much trouble. {Aren't those the best?}

If you have a mandolin, it will make the slicing part of the prep much easier... but since I'm anti-absolutely necessary tools in my already-too-small kitchen, I don't own one. So I sliced {carefully} by hand and it only took me a few minutes more than it probably would have with fancy tools.

The dish is extremely flavorful, with tender potatoes, basil, and slightly sweet, tangy roasted tomatoes on top. And it's pretty, to boot!

One of my families favorite Thanksgiving dishes is Sweet Potato Casserole, which we all know is code for "dessert during dinner". This year, I'm suggesting a twist on the old favorite: Caramel Apple & Sweet Potato Casserole.

Sweet potato & apple cubes are tossed in a homemade cider caramel sauce and baked until tender. While this version certainly leaves some of that classic sugariness in tact, I feel like it's more of a subtle sweetness that brings out the flavor of both the apples and the sweet potatoes. The savory breadcrumbs on top keep it balanced and interesting with an added crunch.

Alright, so now I've given you FOUR new side dishes to try out this year... all worthy of precious dinner plate real estate.

But now that we've been good and eaten our supper, it's time for dessert! Make sure to stop by tomorrow for some sweet Turkey Day treats!

Provencal Potato Gratin
adapted from Food Network

4 large clove garlic, smashed

3 tablespoons olive oil, plus more for drizzling

1 medium yellow onion, sliced

1 red pepper, peeled, seeded and diced

1/4 cup dry white wine

2 pounds Yukon gold potatoes (about 4 to 5), peeled

1 cup water

1/2 cup fresh basil leaves, chopped

4-5 plum tomatoes

Kosher salt and freshly ground black pepper

1/3 cup grated Parmesan

 

1. Preheat the oven to 350 degrees. Prepare a casserole dish by rubbing with a cut garlic clove and coating with about a tablespoon of olive oil. Set aside.

 

2. Slice potatoes to about 1/8 inch thickness, and tomatoes to about 1/4 inch thickness with a mandolin or sharp knife. {Watch those fingers!} Set aside.

 

3. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add onion, pepper, and garlic, as well as salt & pepper to taste, and saute until tender about 4-5 minutes. Add white wine and simmer until reduced by about half.

 

4. Add sliced potatoes and water to pan. Cook for about 2-3 minutes until the liquid is slightly thickened.

 

5. Stir in basil.

 

6. Pour potato mixture into prepared dish, layering evenly, and sprinkle with salt. Carefully arrange tomato slices {in a pretty shingled pattern} over top of potatoes. Sprinkle with salt and pepper and drizzle with about a tablespoon of olive oil.

 

7.  Bake, uncovered, for about 1 1/2 hours or until potatoes are tender.

 
8. Remove from oven and sprinkle with parmesan cheese. Bake for another 10-12 minutes until bubbly and beginning to turn golden brown.

Cool for 10 minutes before serving,  or serve at room temperature.

Caramel Apple Sweet Potato Casserole
adapted from Rachael Ray Magazine

1/2 cup sugar
1/2 cup apple cider, such as Zeigler's
5 tablespoons butter

Salt and pepper

2 pounds sweet potatoes, peeled and cut into 1-inch cubes {approx. 6 cups}

1 pound tart apples, peeled and cut into 1-inch cubes {approx. 2 cups}

3 cups whole wheat or favorite crusty bread {I used homemade}, cubed 

Chopped fresh parsley, for garnish {optional}

 

1. Preheat oven to 400 degrees. Coat a 9x13 inch dish with cooking spray. Set aside.

 

2. Place sugar in a heavy bottomed pot and, withouth stirring, cook over medium high heat until it begins to melt. Once the edges begin to brown, stir slightly with a wooden spoon until a deep amber caramel forms. {Be careful, this part can burn very quickly.}

 

3. Remove from heat and add cider, 2 tablespoons of butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. The mixture will bubble & steam; the caramel will harden temporarily. {Use precaution, this mixture is very hot and caramel burns are no fun!}

 

4. Return pot to burner over medium heat and stir until caramel dissolves into a sauce. Cook until mixture is slightly reduced and thickened, about 4 minutes. Set aside to cool.

 

5. Combine chopped sweet potatoes and apples in a large bowl. Pour cooled caramel sauce over top and toss to coat. Pour into prepared dish. Cover tightly with foil and bake for about 40-50 minutes, uncovering an stirring about half way through cooking time until potatoes and apples are fork tender.

 

6. Meanwhile, melt remaining butter in a large skillet and add cubed bread, stirring gently to coat all bread cubes. Cook for about 5-7 minutes until bread is toasted and golden in parts.

 

7. Remove casserole from oven and sprinkle toasted bread cubes over top. Return to oven for an additional 10 minutes.

 

8. Garnish with chopped parsley if desired.