Happy New Year Cupcakes!

These are my Happy New Year Cupcakes, although you can make them any time of the year. I've made these many times. People will love love love the vanilla orange frosting.

Chocolate Cupcakes

12 TB unsalted butter, softened
2/3 cup granulated sugar
2/3 cup light brown sugar
2 eggs
2 TSP pure vanilla extract
1 cup buttermilk
1/2 cup sour cream
2 TB brewed coffee
1 3/4 cups flour
1 cup cocoa powder
1 1/2 TSP baking soda
½ TSP salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In a large bowl, cream butter and sugars with hand mixer. Then add the eggs 1 at a time, and add the vanilla. Mix until fully combined. In another bowl, combine buttermilk, sour cream, and coffee. Then in another bowl, mix flour, cocoa, baking soda, and salt. Then add buttermilk mixture and flour mixture to butter/sugar/eggs in large bowl. Add in increments until everything is fully combined.

Use 1/4 measuring cup to scoop batter into cupcake pans. This will make about 22 – 24 cupcakes. Cook for 18 – 20 minutes.

Vanilla Orange Frosting

3 cups confectioner's sugar
1 stick of unsalted butter, softened
1 TSP vanilla
1/4 cup heavy cream, regular milk works too
1/2 cup orange marmalade


Butter needs to be softened and then creamed by itself in a bowl with hand mixer. Add sugar and beat with hand mixer. Stream in heavy cream until frosting forms. It won't take much liquid. Then beat in orange marmalade

*The cupcakes must be cool when you start frosting them, otherwise the frosting will melt.

Buttermilk Biscuits

2 cups all purpose flour
2 TSP baking powder
1/2 TSP baking soda
1 TSP sugar
1/2 TSP salt
1 stick of cold unsalted butter, sliced into 16 pieces
3/4 cup buttermilk
1 egg

Mix dry ingredients in food processor. Add cold butter, and pulse about 8 -10 times.

Then add 3/4 cup buttermilk until a dough forms. Try not to mix too much.

Pour out onto a clean surface and form a ball. Roll out dough to 1/4" thickness. Flip over a glass to cut out the shapes. You don't need a special biscuit cutter. Use a glass that has a diameter between 3" - 3 1/2".

This dough will make 6 biscuits.

Place biscuits on a cookie sheet lined with parchment paper. Beat egg and brush tops with egg wash.

Place in 450 degree oven for 10 - 12 minutes.

You can make the biscuits the night before. Just place on parchment-lined cookie sheet and put in fridge. Brush with egg wash right before you pop in the oven.

I made these lovelies on Christmas morning. My husband and I woke at 5:45 AM Christmas morning and drove 300 miles to Connecticut. Being very brilliant, I cooked up some sausage that morning too, and stuffed them into the biscuits.

It was a wonderful driving treat.

Next year, I hope to be enjoying them in my house Christmas morning.

It's the most wonderful cookie of the year . . . .Crispy Salted Oatmeal White Chocolate Cookies

I ran across a version of this recipe on a cooking blog called the Smitten Kitchen, http://smittenkitchen.com/, and it's my new favorite cookie of all time. It's buttery, crispy, sweet and salty. YUM. It's not possible to eat one, you must have two or three at a time, think Cookie Monster.

This recipe got me third place at my office bake-off, but I was robbed. I should have gotten first.



1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
14 TB unsalted butter, softened
1 cup sugar
1/4 cup light brown sugar
1 large egg
1 tsp vanilla extract
2 cups old-fashioned rolled oats
8 oz good-quality white chocolate, chopped up
1/2 tsp kosher salt plus 1/4 tsp for sprinkling


Preheat oven to 350 degrees.

Combine flour, baking powder, baking soda, and the 1/2 tsp salt in a medium bowl.

In another bowl, beat together butter and sugar until fluffy. Add in eggs and vanilla until combined. Slowly add in flour mixture and mix until just blended. Add in oats and chocolate until incorporated.

Spoon up a large tablespoon of dough and roll it into a ball, repeat for remaining dough. Press down on each ball to slightly flatten and sprinkle a flake or two of fancy salt on each cookie. Bake for 12 - 15 minutes, or until cookies are golden brown. Transfer to wire rack to cool. Makes 24 - 30 cookies, it all depends on how much cookie dough you eat :)

Holiday Dinner: Moroccan Chicken?

You may think Moroccan Chicken is an unusual choice for holiday entertaining, and I agree it's not your all-American traditional dish, but it shares many of the same flavors that you find at Thanksgiving and Christmas dinners. It's savory, sweet, colorful and finger-licking good!

My family doesn't have a lot of standing holiday traditions, which provides a perfect opportunity for me to experiment with dishes. I made this dish recently for an impromptu gathering in Connecticut of my husband, my mother, and my brothers. It was a big hit! Even my brother Greg liked it, and he's a very suspicious eater.

8 chicken thighs (bone-in, skin on)
1/2 cup honey
1/2 cup vegetable oil
Juice of two lemons
1 TB ginger grated
2 garlic cloves grated
1 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp cayenne pepper
1 tsp pepper
1 tsp salt
1 cup green olives pitted
1 cup dried apricots (hydrated: pour boiling water over apricots, let sit for 8 mins, and then drain)
1 finely chopped onion

Preheat oven to 450 degrees. Place chicken on baking sheet, season lightly with salt/pepper and put in the oven.

Mix honey, oil, lemon juice, ginger, garlic, cumin, coriander, paprika, cayenne pepper, pepper and salt, and set aside.

Sauté 1 onion in butter until soft, add above mixture, olives and apricots and bring to a boil. Reduce heat, and keep warm on stove. When the chicken has cooked for about 30 minutes in oven brush tops with a little bit of the sauce. Cook for another 15 minutes or until the skins start to crisp.

Once the chicken is done, pour olive and apricot sauce over top.

Serves 4. Goes great with couscous.

Christmas with Lord Baltimore

**I'm just gonna throw this out there...if you are a vegetarian, you might want to go ahead and skip this one. You're bound to be apalled by the affection lavished on beef in this particular post. Carnivores, read on!**

Whew! Where has the year gone? I feel like I just got used to writing "08" on my checks and here we are with just days left before we hit 2009. While I do feel like Thanksgiving was yesterday, it seems I now have about 45 minutes to finish my Christmas shopping, so I guess it's time to go ahead and plan Christmas dinner.

Though I know many families do a repeat of Thanksgiving for their Christmas feast, my own dear mom tired of slogging her way through that whole shebang twice in one month well before I was born. The down side? Her lovely sausage & mushroom turkey stuffing comes but once a year. The up side? When the turkey went, she ushered in decades of sumptuous, unadulterated roasted beef. Truth be told, with turkey day only a memory to all of me but my distended waistline, Christmas dinner is my very favorite celebration meal of the year.

If you're thinking to yourself "Roast beef? So what?" I'd like you to hush your mouth right this instant, buster. I'm talking New York Strip roast. Yes, that's right...picture if you will, the cut of beef from whence comes my very favorite steak, the New York Strip. 5 or 6 pounds of it. Mmmmm. Seasoned simply and roasted, this cut makes the perfect - although I think underrated - holiday roast.

But the fun doesn't stop with the giant New York Strip. No. Mom took it the extra mile and, in a nod to my father's sliver of British heritage, she brought in the Yorkshire Pudding. If the word 'pudding' makes you think Jell-O, scrub your brain right now and embrace the Contintental understanding of the word. I'm referring to a delicious, savory bread-ish treat derived from popover batter and drippings from your roast. A brief history: It was invented in Yorkshire, England, the largest count of Great Britain, and it was intended to stretch the best part of the meal - beef - by carrying its flavor (read: fat & juices) into another vastly less-expensive component of the meal. Whenever I think of it, I can't help but assume that this is what the Queen Mum, Charles, Camilla, Wills and Harry are supping on every Christmas.

The thing is, we're totally not particularly British (I fully expect my mom to call me out on this...I might even be making up Dad's British roots), but Yorkshire Pudding is a really lovely holiday accompaniment and it just feels romantic and Old World to me...rustic and tradition-laden and well, scrumptious, like bread if it was made of equal parts flour and beef. Best part? Couldn't be easier. Plus, as a special bonus, it is yet another meal component destined for gravy which I also adore drizzled liberally over all of my holidays.

So, all we are saying is give Yorkshire Pudding a chance. Throw on your best cockney accent, have a gin, watch Sherlock Holmes or James Bond or Mr. Bean or some such nonsense on the telly, and make a lovely roast with some popovers. You'll like it so much that you'll leave the turkey at Thanksgiving and, if you're anything like my family, you'll bounce that ham right out of Easter dinner (no, not your brother...the big, spiral-cut Easter Ham, silly) and have the roast again.


Roasted New York Strip Roast with Yorkshire Pudding

Roast:
1 5-6 pound New York Strip Roast, fat trimmed (by your butcher) to about 1/4"
liberal doses of kosher salt and fresh ground black pepper for seasoning**

Yorkshire Pudding:
1/2 c. pan drippings from roast

1 c. sifted flour
3/4 tsp. salt
2 eggs, beaten
1 c. milk
1 Tbsp. vegetable oil

Instructions:

Preheat oven to 450. Place roast in roasting pan fitted with a rack and season the top (fat side up) liberally with kosher salt and cracked pepper. Resist the urge to do any additonal seasoning. We're going old school on this one.

Typically, a roast of this sort and this size should be roasted for about 15 - 20 minutes at a higher initial temperature (450) and then the heat should be reduced by about 100 degrees to 350 to finish roasting for about another 35 minutes for medium rare. Roast should be allowed to rest, uncovered (it'll keep cooking) and unmolested (quit poking at it and slicing off little slivers for your own greedy purposes, you early-eater you) for at least 20 minutes.

While roast is resting, turn the heat back up to 425 and remove 1/2 cup of drippings and goodness from roasting pan and pour into an 8x8 pyrex dish, or spoon a generous tablespoon or so into 9 regular muffin tins. Place dish (or muffin tin) into 425 degree oven for about 2 minutes to heat drippings. Remove from oven and pour popover batter (flour through veg. oil, mixed until smooth) into dish (or equally into muffin tins) and return to oven to bake for 35 - 40 (less for muffins) minutes until pudding is gloriously puffed up and a bit golden. Cut into squares and serve along sliced roast with gravy and maybe some brussel sprouts or peas & mashed potatoes to your impressed and grateful guests.

Merry Christmas!

Interview with Lars Rusins of Baltimore Foodies

Recently, I had the honor of meeting (over email) Lars Rusins. He is owner and founder of Baltimore Foodies, an organization that offers its members opportunities to take part in dinner parties at locally owned resaturants.

He believes in "good food, drinks and fun". Isn't that wonderful! I belive in the same, although I would like to add that I also believe in smiling and laughing. They go well with good food, drinks and fun.

I sent Lars a few questions about his eating habits. Here they are, with his answers:

What's your favorite meal to cook at home?

I'm a guy, must cook over fire. Love grilling, especially beer can chicken

What's your favorite meal to eat out?

I always want to get something I can't make, or make well at home. "Favorite Meal" is tough to quantify, it's more about wanting a certain cuisine, or a certain type of venue

What's your favorite cocktail?

Vodka on the rocks, potato vodka preferred, with a lemon twist. On a side note: I don't take fruit in my beer. I take my vodka on the rocks, and my tequila straight.

What's your favorite meal to eat for lunch?

Three Lengua Tacos from the Taco Truck in front of the Church on Broadway in Fells Point

What's your favorite breakfast food? (Feel free to offer a list of items. I wouldn't be able to say just one thing.)

Eggs, and coffee, regular, maybe some buttered white toast, and/or some sausage/bacon

At the moment, where are your favorite places to go for breakfast, lunch, drinks and dinner in Baltimore?

Many favorites, again, depends upon the mood.

Italian (lunch or dinner) – Sotto Sopra, best in town, I have been going there since they opened over ten years ago

Sushi (primarily lunch) – Minato, love their new location and Tammy and Alex do a great job

French (lunch or dinner) – Petit Louis, excellent, again, been going there since they opened

Pizza (lunch) – Iggies, get me an Alice please

Fun time (dinner) - Jack's Bistro, fun food and people, never disappoints

Oysters (lunch) – Ryleigh's, Patrick is working wonders here

Pad Thai (lunch) - Thairish

Fish & Chips (lunch) – Mick O'Shea's, nobody does them better, and I have tried all of them

Quick Lunch & Beer – Cross Street Market

Overall Experience (dinner) - Woodberry Kitchen – Probably doing some of the best work in town right now

Besides our blog, what's other food/cooking sites do you visit?

Elizabeth's Large's blog, dining@large

The Most Wonderful Cranberry Sauce Ever

This recipe is adapted from my hero, Ina Garten. I made it for this Thanksgiving, and it was a huge hit. I am still a fan of the canned cranberry sauce -- I am no snob -- but I recommend giving your guests a choice. My mother-in-law had both kinds at her Thanksgiving table.

1 (12-ounce) bag of fresh cranberries, rinsed
2 cups sugar
1 Granny Smith apple, peeled and chopped
1 orange, zest grated and juiced
1 cup golden raisins
1 cup chopped walnuts

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, orange zest, and juice and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Something to be Thankful For

On behalf of Beth & myself, Happy Thanksgiving!

We here at Salty Sour Spicy Sweet have a lot to be thankful for, and we are sure you do as well. As we prepare to spend some time with our families, feasting and enjoying good company, I wanted to offer you a libation to make your spirits bright. Share one with your family and friends.

Or, if you find yourself in a state of panic at the thought of being closed in your aunt's house which smells of moth balls with your mother silently-yet-unmistakably judging your choice of outfit while your second-cousin waxes poetic about his punk band, the Vomit Rockets, and your great-uncle calls you by a various assortment of incorrect names, take a deep breath, have two of these before even arriving at your Thanksgiving feast and feel no pain. Be thankful for Uncle Jack...Daniels, that is.

Happy Thanksgiving!

Apple Jack Cocktail

2 parts Jack Daniels
1 part apple juice or apple cider
a dash of cinnamon
a dash of fresh ground nutmeg

Combine all ingredients in a cocktail shaker with ice, shake vigorously, pour into cocktail glass and enjoy responsibly. Repeat through New Year's Eve.

How to Win Friends and Influence People: Soft Pretzels

Making these pretzels will without question boost your popularity amoung family and friends. I like myself better when I make them. A warm, salty soft pretzel is dreamy. Pair with some spicy mustard and your favorite beer. It's the perfect afternoon treat. Or morning. Or evening.

I do admit, it's challenging to make. The pretzels will never taste bad, but making the proper shape will take a few tries.

4 1/2 cups bread flour or '00' flour
1 TB Salt
1 TB Honey
1 TB Olive Oil1 TB Baking Soda
1 1/2 cups warm water
1 package active dry yeast

Mix salt, honey and dry active yeast with warm water. Water must be warm to activate yeast. Let sit for 10 minutes. The mixture should be foamy like the head of a pint of Guinness. If it's not, you need to start over. The yeast is not working. Yeast comes in packages of 3. If one of the packets is bad, typically the whole group is. Sad :(

Then add the olive oil and mix, and then add the flour. You may need to add more water so that a dough forms.

Pour dough on counter and knead for 5 mins. Then, place dough into an oiled bowl and cover. Set aside for 60 minutes. The dough will have doubled in size. Punch it down and knead for a minute. You just want the pockets of air to be out of the dough.

Divide dough into 8 pieces. Roll out each piece. Each piece should be about 18-20 inches in length (when rolling these out with my little nephews, I suggested they try to make the dough look like a snake). Make into the pretzel shape, and set aside. This is the most difficult part of the recipe. The dough can be difficult to handle. Avoid using a lot of flour, it only makes the dough more difficult to work. The dough should be sticky, but not so sticky that it sticks to your hands.

Bring 5 cups of water to a boil with a TB of baking soda. Boil each pretzel for 1 minute, and then place on a cookie sheet with parchment paper. Sprinkle with kosher salt, and bake at 450 for 25-35 minutes.

Side dishes to make you forget your family drama

Dear Readers, it is my great pleasure to introduce to you Salty Sour Spicy Sweet's first guest-blogger, my brother-in-law and spiritual food twin, Craig Zissel. Craig's dedication to food is rivaled only by his dedication to drinking and seersucker. He is devoted also to sparkling wines - which he'll sell to you just slightly over retail - and, as you'll see, bacon. These, and many other fine qualities, qualified him to be the Godfather of my child who he showers with affection and gifts. I know, I know, you wish he was your brother in law, but too bad...he's mine!! Herewith, his glorious Thanksgiving secrets. Enjoy him as I do.

From Craig:

I have to admit that I am extremely honored to be the first ever "Guest Blogger". As a self proclaimed fat kid (ok, others have called me a fat kid also) I must admit that I sometimes spend unreasonable amounts of time thinking about food. One of my favorite things about me is that I often plan my next meal while finishing the current one.

Of all my favorite food based events, Thanksgiving is at the top of my list. It is one of the few days of year when others share my desire to spend the whole day cooking, drinking and watching TV. When Kristin and Beth approached me about guest blogging in November, I couldn't wait to share my two favorite side dish recipes which I developed last year when I cooked my first ever Thanksgiving feast. One thing that goes unsaid with these recipes and many others related to Thanksgiving is that homeade turkey stock is a must. I know it is gross pulling that bag of turkey vittles out of your preferably fresh turkey from Graul's and boiling them up with onions, celery, salt, pepper and water in a stock pot for 2-3hours, but the savory goodness that results is well worth the trouble. This can be done the night before. Save the onions and Celery as they come in handy for your stuffing the next day, just make sure to refrigerate. So though using canned broth won't alter the flavor of these dishes too much, I will be severely dissapointed and will secretly judge you if you don't make your own.



Brussel Sprouts with Figs and Pancetta

Ingredients:
2 containers of fresh brussel sprouts

1 package of dried figs

8 oz of thin sliced pancetta (mmmm italian bacon)

1 cup of fresh turkey stock.

Olive Oil

salt & pepper to taste


Instructions:
Trim the brussel sprouts and parboil them for approximately 10-15 minutes in salted water until slightly tender. You don't need to cook them all the way through as they will continue cooking in the next steps.

While you are trimming and boiling the brussel sprouts, soak your figs in warm water for about 10 minutes until soft and partial re-hydrated. Reserve 1/2 cup of fig juice.

Slice Brussel Sprouts in half and coarsley chop figs and set aside.

Dice the pancetta and saute over medium high heat with some olive oil until pancetta begins to crisp. Add turkey broth and de-glaze pan, then add brussel sprouts, figs and salt & Pepper. and fig juice.

Cook over medium high heat until broth is reduced to about 1/3rd and thickens to a syrupy consistency. Season with additional salt & pepepr to taste.





Fig, Apple and Walnut Stuffing
This is enough to stuff an 18-24 pound Turkey

Ingredients:
2-1 lb bags of cornbread stuffing ( I use Pepperidge Farm, but any brand should suffice)

2 onions*--I chop up the onions I used to make the turkey broth

4 celery stalks*-- I chop up the celery used to make the turkey broth

2 large apples peeled and chopped into one inch pieces

1 cup of chopped walnuts

1 package of dried figs--soaked in warm water for 10-15 minutes and coarsely chopped

5 Cups of Turkey Broth (used homemade slackers...I and your inlaws are judging)

2 Sticks of butter


Instructions:
Bring Turkey Stock and Butter to a boil, add stuffing, apples, figs, walnuts, celery and onion. Mix thoroughly and allow to sit for a minute. Now you have two options, you can stuff your turkey and allow its flavors to enhance your stuffing, or you can put stuffing in a glass baking dish and bake for 30 minutes at 350 degrees.


I prefer both. I stuff the turkey and the leftover I bake in a corning ware dish while I am letting my turkey rest before slicing.

Indulge your inner FATTIE: Hot Artichoke Dip

If you want to truly enjoy this dip, be sure to wear loose-fitting clothes. A big chunky sweater is perfect. Make this in the late fall or winter, when swimsuits and summer clothes are a distant memory :)

8 oz (or 1 cup) softened cream cheese
8 oz (or 1 cup) parmesan cheese
8 oz (or 1 cup) mayonnaise
8 oz (or 1 can) artichoke hearts, chopped
Juice of one lemon
1 TB chopped fresh dill
1 TSP paprika

Combine and mix all ingredients except for paprika. Mix with hands, it's much easier than using a spoon. Pour mixture into oven safe dish. I use a pie dish.

Sprinkle top with paprika. (I ran out of paprika when I made this last so I just used some freshly ground pepper on top.)

Bake at 400 for 25 - 35 mins. The top should be brown.

Serve with chunks of your favorite kind of bread. Something dense is best, like pumperknickel or sourdough.

Be sure to put out a small knife so that people can spread the dip on the bread.

Sweet Potato Latkes

Makes 6 latkes (this is enough for 3 people)

1 very large sweet potato, grated (3 cups)
2 spring onions, sliced
3 TB's flour
1 tsp salt
1 tsp pepper
1 large egg

Mix all the ingredients at once. Then form 6 latkes.

You will then shallow fry them in equal parts butter and oil, 2TB's of each.

Each side will take about 2 minutes.

Even though they look brown and delicious at the point, you'll need to throw these beauties in the oven for 15 minutes at 350. They need a little extra cooking.

And don't forget to serve with a dollop of sour cream

Mrs. Potato Head

Welcome, friends, to November here on Salty Sour Spicy Sweet, a month dedicated entirely to the sort of autumnal sides and starters that you might want to serve with, I dunno, saaaay a turkey? Later this month, maybe? Let's see what we can come up with.

If you've met me, sat next to me at dinner or gotten stuck behind me in line at a fancy wedding reception mashed potato bar (thanks, Court & Rich), you know all about my high regard for the lowly potato. Mashed, fried, hashed (like for breakfast, not hallucinating), baked, roasted, whipped or au gratin, my esteem for the potato is near obsessive. I have been known to order in restaurants based on starchy side dish as opposed to protein entree and don't even take me to a steakhouse unless you want to see a disturbing display of carb loading. With apologies to really perfect steaks, arugula, burgers and - my other starchy love - artisinal breads, potatoes may just be my favorite food.

All of the obvious reasons for adoration apply here...potatoes are comforting, they are soothing they sustained my Irish ancestry throughout the ages (aside from a notable period of agrarian potato strife). But, above all else, they are chameleons, suitable for any occasion and adaptable to any menu. Of course, moderation is advised since we all know way too much about the havoc excess starch can wreak on the old waistline, but this time of year, there is really no denying the versatility and general loveliness of the potato. Don't fight it and, if you run into me this holiday season, do not even raise a judge-y eyebrow at my second helping. Mrs. Potato Head here answers to a higher authority.

In anticipation of Thanksgiving, I bring you my favorite basic potato recipe. In general, I think turkey calls for a mashed potato with gravy, but not a crazy fancy garlic-horseradish-parmesean-smashed potato version. Keep it simple, creamy and delightful. Trust me, I'll get back to you later in the month with a dressier holiday version or two since, as you might have guessed, I am a veritable cornucopia of potato recipes. Let's start at the top, and no skimping on the butter. These are not good for you and that is all there is to it. If you're the sort of person who diets on Thanksgiving, I don't wanna know ya.

Classic Creamy Mashed Potatoes
Ingredients:
3 - 4 pounds good, old fashioned, Idaho Russet Potatoes, peeled and cut into 2 inch chunks
kosher salt
1/2 cup (1 stick) butter
1/2 - 1 cup whole milk, 1/2 & 1/2 or heavy cream (go for it...it's the holidays)
6 - 8 ounces Mascarpone Cheese, or Cream Cheese if you prefer
1/4 cup sour cream (OK...if you want to save yourself, use fat free...I almost always do)
1 tsp fresh cracked black pepper
1/4 - 1/2 tsp white pepper
More salt to taste

Instructions:
Cook potatoes in boiling salted water until they are easily pierced with a fork, probably just a bit longer than 20 minutes. Unlike pasta, feel free to add potatoes to cold water and then bring it all to a boil together. Saves a bit of cooking time. Drain away the cooking liquid. Working while potatoes are hot, add butter, cream, cheese and sour cream in increments, just a few tablespoons at a time, mashing with an old-fashioned hand masher after each addition. Don't go overboard and add all of anything at once because once your potatoes are too wet and runny, there is no going back and that would be a tragic waste of potato.

I like to use an old fashioned hand masher because I like some lumps. If it is your preference or tradition to whip your potatoes, go right ahead but you might need more liquid so go with regular milk to avoid an overkill on the richness factor. If you own a potato ricer or mill and that's your thing, go for it. The main point here is the addition of the mascarpone which will result in a dense, rich finished product and the lack of garlic which is so overused in potato mashing these days. Let the dairy, salt and pepper do the talking. You'll do your turkey proud. Don't forget gravy! We'll have some gravy tips for you later int he month.

The last Apple POST: Oatmeal Apple Pancakes

This is it! The last of the apple themed posts. I hope you've enjoyed October's tribute to the apple. We will have a new theme for November, and I'll let Kristin introduce that in her next post.

I am a big fan of breakfast for dinner, and these pancakes make a perfect evening meal especially when eaten with fistfuls of bacon. (I am also a fan of arranging my breakfast to look like a face, as in the photo above, but that's another story.)

Before making the batter, peel and slice one medium-sized apple. Cook in sauté pan with a little butter (1TB) and brown sugar (2 TB) for 5 minutes, tops. You just want them soft. When done, mash them up a bit with a fork. You want it like a chunky apple sauce.

2 cups all purpose flour
1 cup quick-cooking oatmeal
1 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
2 large eggs
2 1/2 cups whole milk
1 medium apple peeled, sliced, cooked and mashed.

Mix batter, careful not to over-mix, and be sure to incorporate apple mash.

Pour batter (1/4 cup), into a well buttered heated pan or skillet. Let cook on each side for 2 minutes. Serve with lots of butter and syrup.

Chicken, Apple, Walnut and Cheddar Salad with Honey Dijon Vinaigrette

I admit, I love the apple-cheddar combo. It's great, and this salad is the way to have it in a pseudo-healthy way.

I like to brine my chicken, and I have a brine that I've been enjoying lately. Sweetwater Spice Company makes a Chipotle Apple brine that works wonders (and only takes 30 minutes). Once the chicken is brined, feel free to grill or bake it. Whatever is easiest for you. If you bake, just cook for about 30 minutes at 400 in your oven.

2 cooked chicken breasts boneless/skinless, chopped
1 medium sized apple, chopped
3/4 cup cheddar, cubed
1/2 cup toasted walnuts
1 bag of salad mix, any kind you like

When chopping or cutting up anything for a salad be sure to make everything approximately the same size. Also, get a salad bowl that is shallow. Deep salad bowls allow all the delicious cheese and chicken to sink to the bottom. Wide and shallow is best :)

Honey-Dijon Vinaigrette
2 TB Dijon Mustard
1 TB Honey (feel free to add more honey if you like it sweeter)
1/4 cup red wine vinegar
1/3 cup olive oil
Salt/pepper to taste
Mix with whisk and pour over salad before serving

This is plenty for two for dinner! It would make a nice lunch for four.

Dining Out - Kristin's All-time Top 5

I don't know about you, but this past month has me all appled-out. Let's put down our knives, untie the apron and step out of the kitchen for an evening out, shall we?

Aaaahhhh, dining out. Is there anything better than putting on a nice outfit (maybe you take it for granted, but I'm a full-time mommy. Some of my nicer clothes haven't seen daylight in almost 3 years), making a reservation - or just wandering in - and hitting the town for a bite to eat? Nothing. In fact, despite our best efforts here at SaltySourSpicySweet, from some of the feedback we've been getting, I get the sense that many of you are doing a lot more dining out than in. So, that makes all of you qualified for some group participation this week.


We want to hear about your favorite places to dine. As foodies, it is our mutual responsibility to share with each other the best things around. So, spill it. Tell us about your favorite spots, favorite meals, favorite cocktails, favorite waiters...whatever you like, we want to know about it. Who knows, we may even be able to help you replicate some favorite restaurant recipes or at least encourage you to give some cool things a shot at home.


To get the ball rolling, I'll start. The following are my personal Top 5 favorite dining (or drinking) experiences. They are not all fancy, they are not all unique. Some might even debate whether all of them are even good. Regardless, they are mine and I love them. After putting the list together, I realize that it isn't really even about the food. It's more about the feel of a place and the memories it evokes than anything else for me. Give them a read and then e-mail us at SaltySourSpicySweet@gmail.com to share your faves. If you've got anything good to share with the rest of the class, we'll publish them. Besides, I am desperate for you people to write to me. You've reduced me to begging and I'm not above it. Dig deep and find your inner restaurant critic, but this time around, indulge in only the positive. Bring it on!


Kristin's All-Time Top 5 Restaurant Experiences

1. Paradiso, Cruz Bay, St. John, USVI - Gorgeous colonial Caribbean atmosphere with amazing food and wines. Totally elegant. Was there on my honeymoon and have since been back and I just love every minute of it. Feels a little like Hemingway just left only it's more refined than Papa's usual haunts.

2. Tapas Teatro, Baltimore, MD - On the average night, if you ask me where I'd like to go for a bite, this is it. I love eating in the tapas style and feeling like you got to experience everything that appealed to you on the menu but you are neither bloated or bankrupt. Other tapas places have opened around town and gotten more attention, but Tapas Teatro does it best with an outstanding collection of Spanish reds to back it up. The sangria is good too if you're into that.

3. The Black Pearl, Newport, RI - Right on the water in the heart of Newport, a town I love but never get back to since moving from New England to the mid-Atlantic, the Black Pearl has a casual, tavern-y side and a more formal dining room. I've eaten in both and never been disappointed. Again, it is also the ambiance that I love. It is just so cozy and so New England. Excellent soups and seafood and a great burger as well and you know I love a burger.

4. The Oak Room, The Plaza Hotel, NY, NY - Ya know, as I write this I'm not even sure what's going on with the Oak Room since the Plaza became condos (that gives me an idea for another story entitled Real Estate Transactions That Make Me Want to Die, but that's for another day) as I haven't been back for a while, but I love the gentleman's club elegance of the Oak Room. I've mostly been just for cocktails, but when they make a movie about my life, I'm gonna fix it so that something significant and romantic happens to me in the Oak Room. You can fictionalize your own life story, right? Anyway, they also have a pretty nice burger. The stately elegance of burger served on good china and a martini...perfection.

5. Tie : Foxy's Tamarind Bar AND The Soggy Dollar Bar, Jost Van Dyke, BVI - OK, so the food here is really not what it's all about, although there is some if I recall, (have a flying fish sandwich at Foxy's) but there is almost no place I would rather be at any moment on any given day - specifically grey, rainy days like this one - than on Jost Van Dyke. Soggy Dollar, so named because you can only get there by wading up to it from your boat invented and perfected the world-famous Painkiller cocktail. Now, anyone can tell you that I'm not an umbrella drink kind of gal, but I would drink these for breakfast, lunch and dinner and at the first opportunity, I plan to try.


There's my 5. I want to keep going, make it my Top 10, but I will resist the urge and leave the rest to you. Please send us your lists at SaltySourSpicySweet@gmail.com. Can't wait to hear from you. I have to go...all this typing is interfering with the Foxy's daydream.

Cutting Corners

Not only do I like to cook, I like to read about cooking, I like to watch cooking shows...all of it. But, I am just a humble home chef and sometimes submerging myself in the world of "professional food" just highlights my shortcomings. I don't have any professional training, my kitchen is the size of a small master bathroom, I therefore do not have a lot of fancy eqiupment and I am fundamentally lazy. This is not a pity party...I don't mind any of these issues except maybe for the tiny kitchen, but that's a story for another day. In fact, I frequently feel more proud and more satisfied when I manage to cook something delicious IN SPITE of my meager knowledge, space and equipment. Anybody can whip up a masterpiece with a degree from Le Cordon Bleu in the Iron Chef America Kitchen Stadium with every tool known to man and three assistants. I happen to think that victory tastes sweeter in my tiny dining room (adjacent to the tiny kitchen).

Of course, sometimes a lack of training, equipment and space means some corners must be cut. Take, for example, the recipe that follows. It is widely accepted amongst many of my closest friends and family that I make excellent baby back ribs, on a par with or superior to many local BBQ joints (yeah, yeah, I know...it's Baltimore, not Memphis. Hush.) but the technique I use would make any self-respecting pit master spin. It is absolute BBQ blasphemy. Why? Because at no point do my ribs ever come in contact with anything related to a barbecue pit, a grill or a smoker. Never. Ever. Not even for a second.


I sense you out there doubting the deliciousness. Go right ahead. But, for those of you dwelling in tiny kitchens with neither the space nor budget for a smoker who are willing to set aside a few hours for the recipe that follows, you might just thank me. I am about to make you an honorary Apartment Grand Master BBQ Pit Master. These ribs are as tender and delicious as any you've tasted and are just in time for the heart of football season. They'll make you wanna slap your waiter at Chili's (if you didn't already). If it makes you feel much better, fire up your grill and let the ribs hit the hot grid for a few seconds just before serving...you'll get some lovely grill marks and you can tell people they're barbecued.

One small thing with my apologies...you'll have to use a bottled sauce or devise one of your own since I am not about to publish my recipe. If I don't have the skills or game to get to Kitchen Stadium, I'm gonna make my billions bottling BBQ Sauce.

And, no, I didn't forget that it's still October here on the blog...see ingredients list for Apple Juice. See? More corners cut!




Kristin's Apartment Grand Master BBQ Ribs

Ingredients:

6 racks pork baby back ribs, preferrably pork loin ribs if you can find them...check Sam's Club.

2 12 oz. cans domestic beer

3 cups Apple Juice or Cider, divided

1 cup Rib Rub (you can purchase pork or BBQ rub in the spice aisle if you're so inclined. If you'd like to make your own, play around with combinations of salt, brown sugar, paprika, coriander, garlic powder, black pepper & cayenne. Make a flavor like Brown sugar or paprika your base or you'll run the risk of overwhelming with salt or spice.)

2 cups of your favorite BBQ Sauce - e-mail me if you want some tips on doing it yourself. If you use a bottled sauce, Mazel Tov, but know that I judge you. Slacker.

Special Equipment:
2 Reynold's Oven Bags, Turkey size
2 "disposable" (recycle them or I'll come find you) foil pans, large

Instructions:
Preheat your oven to 275, making sure that your racks are spaced to accommodate the big pans with room for the oven bags to puff up. Open up the oven bags and place one in each of the foil pans. Place 3 racks of ribs in each bag, allowing them to overlap if necessary, but not cover each other. rub the tops of the ribs generously with the dry rub mixture. Pour one full beer and 1 1/2 cups of apple juice in each bag. Seal the bag shut with the twist-tie that comes with the oven bags. Place trays of ribs in the oven and allow them to cook, low and slow, for 3 to 4 hours.

Remove ribs from oven. Turn the oven up to 350. Working in your sink if possible, carefully lift the bags out of the foil pans. Cut the neck of the bag and allow the liquid to drain out. Using tongs, carefully remove the ribs from the bags and place them directly back into the foil pans. Baste ribs with about half of your BBQ sauce...don't smother them, just paint them with a liberal coat. Place the ribs back in the oven for 45 minutes to an hour. This step can be substituted for some time - maybe 10 minutes on medium heat - on the grill if it'll help you sleep well, but be aware that where there is fire there is, well, fire, and BBQ sauce chars easily. I'm just sayin'.

Remove the ribs from the oven and allow them to cool for a minute or two. Using a really good knife, cut the racks into 4 rib sections and serve with remaining BBQ sauce. While you're cutting corners, may I suggest Ore-Ida Fast Food Fries as an accompaniment? Go ahead and buy a bag of salad while you're at it. Why start trying now?

BAC Melt (Bacon, Apple, Chedder)

I went out on a limb on this combination, but I figured how could it go wrong with bacon involved. Thanks to my good college friend Sarah (What up!), my husband and I received The Griddler -- a panini press/grill, not a Batman villain -- as a wedding present. It's similar to a Foreman, but a hundred times better.

Here's the link if you want to check it out, http://www.williams-sonoma.com/
products/6417778/index.cfm.

The Griddler is perfect for making a pressed sandwiches, although you do not need it to make this. You can make it in regular pan, just like you'd make any grilled cheese.

6 slices of bacon cooked
4-6 thin slices of apple (use whatever apple you like best)
4 thin slices of cheddar cheese (I recommend a sharp cheddar)
4 slices of sour dough bread

And butter for the outside of the bread.

*Makes 2 sandwiches

Heat up your pan or griddler. Butter the outer sides of of the bread.

Layer, bacon, apple and cheese on bread, and place in pan/griddler.

Cook at medium temperature. If you are using a sharp cheddar it will take a little longer to become all melty, so it's best to heat up slowly.

Cooking time will be about 4-5 minutes tops.

Enjoy!

Pork Burgers with Apple and Onion topped with Cheddar

My husband and I LOVE burgers. Our fondness for the controversial Rachael Ray is partly because of her love of burgers. She's always showing off a new themed burger on her show, and we think that's wonderful. On a side note, I'd like to tell all the Rachael Ray haters to go eat it. I won't disagree that she's overeager and occasionally irritating, but she knows what's at your grocery store and in your kitchen, and makes her recipes simple and straightforward. So THERE!

And I love her for her love of burgers. A search of burgers on the Food Network Web site turns out 70 recipes by Rachael :) Emeril comes in second with only 35.

Here's a sample of her burger recipes. They sound lovely, don't they?

Provencal Chicken Burgers with Pizzaladiere Topping, Blue-rugula Burgers, Spanish Burgers with Manchego and Chorizo Hash Browns, Chicken Sausage Burgers with Balsamic Onion Barbecue Sauce, Danish Burgers with Herb Caper Sauce and a Mod Salad, Paella Burgers and Spanish Fries with Pimiento Mayonnaise

The following recipe is in keeping with this blog's continuing tribute to all things apple for October, and to Rachael Ray's tireless contribution to the burger recipe pantheon.

Pork Burgers with Apple and Onion topped with Cheddar

1 pound ground pork
1/4 cup grated onion
1/4 cup grated apple
1/2 cup fresh breadcrumbs
1 egg (beaten)
2 TB worcestershire
2 TB Dijon mustard
1 TSP Salt
1 TSP Pepper

4 slices of sharp cheddar cheese

Combine all ingredients, and form into patties. If the mixture is too wet, add more breadcrumbs. If it's too dry add a little water. Cook on grill for a total of 6 minutes, 3 on each side.

Makes 4 normal size burgers.

Serve on any bread you like (sandwich-sized English muffins are particularly good) but be sure to top with sharp cheddar.

An Apple a Day

If you're one of our 12 regular readers - you know who you are - we hope you've been enjoying the October of the Apple. In keeping with our theme and as an homage to the age-old addage "an apple a day keeps the doctor away," I present to you my five favorite quick and easy apple "recipes." Please do make use of them because, despite the fact that my last post was frying-related and the fact that vodka figures prominently in one of the following recipes, we here at Salty Sour Spicy Sweet care about nothing more than your good health and vitality, dear reader. Enjoy.

And, if you have an apple shortcut that you'd like to share with the rest of the class, please do speak up. Just bring enough to share with the rest of your classmates.

Speedy Apple Recipe #1: Instant Applesauce
Ingredients:
4 apples of your choosing, peeled, cored and sliced or chopped
The juice of 1/2 lemon
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1 T. sugar (optional...apples may be sweet enough on their own. You decide.)
2 - 3 T. Water

Combine all ingredients in a medium saucepan and simmer over medium heat until desired consistency is acheived, about 12 - 15 minutes. If you prefer smooth applesauce, use a potato masher to take care of any heartier chunks. Enjoy.


Speedy Apple Recipe #2: Apple Blueberry Crisp
Ingredients:
5 medium to large apples of your choosing
1/2 pint fresh blueberries
2 - 3 T. Sugar (again, depending upon sweetness of apples)
1 tsp. ground cinnamon, divided
1/4 c. (1/2 stick) chilled butter, cut into cubes
1 c. oats
1/2 c. packed light brown sugar

Preheat oven to 350. Lightly grease a 9x9"baking dish. Toss apples, blueberries, sugar and half the cinnamon in a mixing bowl. Pour into greased baking dish. In a separate bowl, mix the brown sugar, oats, butter and remaining cinnamon wogether with your fingers until it makes a coarse meal. Sprinkle over the top of apple-blueberry mixture. Bake for 25 to 30 minutes. Serve warm with ice cream or whipped cream.


Speedy Apple Recipe #3: Caramel Apple Sundaes
Ingredients:
2 Granny Smith apples, peeled, cored and chopped into 1/4 inch pieces
3 T. butter
1 tsp. sugar
1/4 tsp. salt

18 Kraft Soft Caramels, unwrapped

2 T. chopped, toasted pecans (if desired)

8 scoops vanilla ice cream

Melt butter in a small saucepan. Add apples and toss to coat in butter. Sprinkle sugar and salt over apples and sautee until soft but not mushy, about 4 minutes.
Place caramels in a double boiler over simmering water and allow to melt, stirring occasionally. Do not allow to boil or scorch. Remove from heat and allow to cool about 3 - 5 minutes.

Divide ice cream evenly in 4 bowls. Spoon about 1/4 c. of apples over each. Pour a few tablespoons of caramel over the apples. Sprinkle on chopped pecans if you choose. A little whipped cream never killed anybody.


Speedy Apple Recipe #4: Apple-Cinnamon Infused Vodka
Note: I was inspired by my favorite local wine bar, Grand Cru at the Belvedere Market, to figure this out because their apple cinnamon martini made me so, so happy.
Ingredients:
1 Litre good vodka (it doesn't make sense to use very, very top shelf, but it also doesn't make sense to use rot-gut. Go with Smirnoff, Absolut or Stoli)
3 Red Delicious or Macintosh Apples, washed thoroughly and sliced.
3 - 4 Whole Cinnamon Sticks

One 2-Litre or larger airtight pitcher or container

Combine all ingredients in airtight container and store away from sunlight in a cool, dry place for 2 - 3 days, tasting occasionally until desired flavor is acheived. Serve ice-cold, martini-style with a tiny splash of cranberry juice for nice apple-y color and garnish with a pretty apple slice. Mmmmm.


Speedy Apple Recipe #5: Apple Pancakes
Ingredients:
1 apple of your chosing, peeled, cored and diced into 1/4" pieces
1/4 tsp. cinnamon
1/2 tsp. cugar

1 regular recipe of your favorite pancake mix, such as Bisquick, prepared to package specifications.

Mix first 3 ingredients together in a small bowl. Stir into pancake batter and prepare pancakes on hot griddle as usual. Serve with good maple syrup.

For an extra touch, soften 1/2 stick of butter and thoroughly mix in 1/4 tsp. ground cinnamon and a dash of nutmeg. Slather on pancakes. I love that word...slather.


So there's your apple-a-day for the next 5 days. Apologies for the vodka, ice cream, caramel and recurring butter. That old addage is very open to interpretation. They really should have been more specific.

Dangerous Information

I know myself well enough to know that there are certain things that I am better off not knowing. For instance, I should not know where to buy the very best doughnuts, how much money I spent on vodka in my twenties or my actual, accurate weight. None of these factoids can do anything except make me unhappy. See, knowledge is power and maybe I'm just not the sort of person who should have too much of it.

Sometimes, though, no matter how hard you try to stay ignorant, some knowledge seeps in by accident and that's where the real trouble starts. Case in point: I have always been reluctant to fry foods. I presume that it is not only fattening and messy and will make my tiny house smell like KFC, but also that it might be a slippery slope sort of thing. I might be one successful chicken fry away from frying everything from my morning cereal to snickers bars. Why? Because frying things, just like adding bacon to them, generally makes them taste wonderful. I don't need more ways to make things taste good, thanks anyway. (For verification, please see weight reference in paragraph 1, line 2.)

But, the other day while making some appetizers for a party, I sort of stumbled into a little puddle of oil. I've been playing around with a really good combination of flavors and was looking for an appropriate bread vehicle to make said combo into a tasty, hand-held morsel. I chose wonton wrappers and was all set to bake them up, but no where in any of the recipes listed by the helpful wonton wrapper manufacturer did it say anything about baking a wonton wrapper. The wrappers, it seems, want to be fried. Afraid to fail the delicious treats before me, I got out a nice wide, deep saucepan, my candy thermometer and some canola oil. I heated the oil to a toasty 350 degrees and floated 6 little wontons in it. They snapped and sizzled happily, I turned them once, waited another minute and transferred them to a baking sheet lined with paper towels. They. Were. Perfect.

There was no messy splattering, no exploding wontons, no terrifying fires or disfiguring burns. There were only perfect, golden, triangular snacks. Victorious, I resisted the urge to pillage the cabinets in search of other things to fry.

But now the frying seems so easy, so accessible. I have twice caught myself eyeing my peanut oil and seemingly-innocent things like bananas and wedges of cheese. I have yet to fry again, but it is indeed an oily, slippery slope, my friends. Stay tuned. In the meantime, enjoy the tasty little treats below which celebrate both my new-found frying confidence AND our ongoing October-long salute to the almighty apple. Enjoy.

Sausage, Apple & Fennel Wontons with Applesauce Reduction

Ingredients:

1 pound hot Italian pork sausage

1 large apple, peeled, cored and diced to 1/4" pieces

1/3 cup fennel, diced

1 cup chicken stock

4 - 6 ounces chunky applesauce

about 50 Wonton Wrappers (the average package of wrappers seems to hold about 40 of 'em. Sorry.)

1 egg plus 1 T. water, beaten in a small bowl and set aside to chill

1 cup Applesauce Reduction (see below)

Instructions:

Heat a large skillet or frying pan over medium-high heat. Remove sausage from casings and brown thoroughly, crumbling as you go. You will want the sausage crumbled finely. The smaller the crumbles, the better. Remove sausage from pan when fully cooked and allow to drain on a paper towel-lined plate. Drain the majority of the fat from the frying pan, but don't worry about wiping it clean.

Keeping the pan hot, add the chicken stock to deglaze the pan. Scrape any remaining sausage bits loose and allow stock to simmer until reduced by half. Add the applesauce, diced apple and fennel and allow to simmer, reducing further until a thickened consistency is acheived with little liquid left in the pan. Return the sausage crumbles to the pan and mix to coat. Remove mixture from heat and transfer to a bowl to cool completely.

On a clean work surface, take one wonton wrapper at a time and place a heaping teaspoon of sausage mixture in the center of the wrapper. Dip your finger in the beaten egg and run it around all sides of the wrapper. Immediately fold wrapper in half diagonally to form a triangle and pinch edges firmly together all the way around. Set aside. Repeat with remaining wrappers. Put on a good CD and the time will fly.

Heat about 1/2" of canola or peanut oil in a wide skillet or saucepan with deep sides. Fix a candy thermometer to the side so that the tip sits in the oil and heat it up to about 350 degrees. KEEP AN EYE ON THE OIL TEMP throughout frying process and adjust your burner accordingly. Consistent temperature is key. Fry wontons a few at a time without crowding the pan. My 10" skilet accommodated about 6 at a time. Fry for about 2 to 3 minutes on each side until golden. Carefully remove wontons from oil and allow them to rest on a paper-towel lined baking sheet.

Serve with Applesauce Reduction for dipping...recipe follows.

NOTES: These held very well overnight when placed on a a parchment lined cookie sheet and covered snugly with foil and left at room temperature. Reheat uncovered in a 350 degree oven for 10 minutes just before serving. They got beautifully crispy all over again.

They will also do just beautifully frozen right before the frying stage. Seal un-fried wontons tightly in an airtight, freezer-appropriate container and defrost thoroughly at room temperature before proceeding with the frying process.

Applesauce Reduction

Ingredients:

1 cup chunky applesauce

16 ozs. (2 cups) chicken stock

1 1/2 tsp. dried sage

1/2 tsp. red pepper flake (optional)

salt & pepper to taste

Instructions: Combine all ingredients in a saucepan and simmer over medium-high heat util reduced to about 1 cup (8 ounces) in volume. Allow to cool slightly and serve as a dipping sauce for wontons. FYI, in a pinch for quick, impressive dinner, this is a lovely sauce for roasted pork or poultry.

More on Apples

Apple season is here, and in full force. There are countless varieties. As I was doing a little research for this post I was overwhelmed, to say the least.

Here's just a sampling of the types that I found.

Braeburn, Cameo, Cortland, Empire, Fuji, Gala, Ginger Gold, Golden Delicious, Granny Smith, Honey Crisp, Idared, Jonagold, Jonathan, Matsu, McIntosh, Red Delicous, Stayman, Winesap, York ...

Overwhelmed?!?! Me too. And this is just the tip of the iceberg, actually it's more like the tip of the tip of an iceberg.

Yesterday, I picked up 3 kinds of apples: Empire, Honey Crisp and Matsu. They are pictured above. All delicious, though my favorite is the Empire. I most enjoy apples that are firm, crisp and both sweet and tart.

Now, if you are more interested in making a delicious sweet dessert with your apples, I do have a wonderful apple pie recipe. I have had limited success with pie crust, but this past weekend I had breakthrough. This pie is a true victory. And of course it's pictured above. Isn't she pretty?

Pie Dough
2 1/2 cups flour
1 tsp salt
2 tsp sugar
1/2 cup vegetable shortening, chilled
12 tablespoons (1 1/2 sticks) of unsalted butter, sliced into 12 - 14 pieces, chilled
6 TB ice water

In food processor combine four, salt and sugar. Pulse to mix. Add shortening, and pulse 4 - 5 times until the shortening is incorporated with flour. Then add butter, and pulse 8 - 10 times until butter is incorporated and the dough looks like crumbs. It won't be cohesive by any means at this point.

Pour flour/butter mixture in bowl and gently mix in ice water one tsp at a time. Your dough will form on this step. Once it becomes a ball, pour onto counter and make two equal size balls, and flatten into disks. Wrap in plastic wrap and refrigerate overnight, or for at least two hours.

*This pie recipe is for a 9" pie pan

Before you roll out your pie crust you will want prepare your filling (and pre-heat oven, set at 500, please :) It's fairly simple and I list out my favorite combination below. Besides the amount of apples, feel free to play around with other ingredients here. This is the portion where you should feel free to improvise.

Filling
3 pounds apples or 10 medium-size apples. Peeled and cut into 1/4 inch slices. Granny Smith is recommended.
1 cup of sugar
Juice of 1 lemon
Zest of 1 orange
2 tsp cinnamon
1 tsp nutmeg

You just need a bit of flour on a clean surface when you roll out the dough. Take out the first disk of dough, and let sit for a few minutes before you roll it out. Use a rolling pin, and roll out the dough to a shape that's is about 11 by 11. To get it in the pie pan, roll it up on the rolling pin, and then roll out it over pie pan. Trim off extra dough. Place pie pan with dough in refrigerator while you work the second disk of dough. Also, let sit for 5 minutes before working it. Roll out again to an 11-by-11 shape. Pull pie pan out of refrigerator, and pour filling in, then lay second layer of dough on top. Trim off extra and then seal the pie with a fork around the edges. Make four slits on top of the pie to allow steam to come out. Brush top with egg wash (beaten egg), and sprinkle on one tablespoon of sugar.

Turn oven down to 425, and place pie on rack. Rack should be at the lowest rung. Cook at this temperature for 25 minutes, and then lower to 375 for 30 more minutes. Rotate pie if one side is getting more brown then the other.

Let cool for 3 hours before serving.

Mrs. Chernic's Apple Cake

In honor of apple season, I'll share a family recipe for Apple Cake. I've been eating this particular cake my whole life. The smell of it baking reminds me of home, family and holidays. Now, if we are Facebook friends you might even be familiar with this recipe as I posted it over the summer. But this recipe is so good, it needs to be shared again.

This recipe came to my family when we lived in Shenorock, NY. Our house was Cape Cod style, white with black shutters. We had a screened-in porch, a garden in the back, a yard to play in, and a neigbor with a fabulous aboveground pool. We also had brown tap water that looked a little like Coca-Cola (although, no fizz), and according to the town was perfectly safe to drink.

Mrs. Chernic is the recipe's author and she lived down the street. She was older, retired, widowed, and always drank bottled water. My grandmother actually found her as she was surveying the neighborhood when we first moved to the area. My grandmother, who didn’t live close by, was looking for a kind neighbor to perhaps help my mom from time to time. And Mrs. Chernick could not have been any kinder. She did lots of babysitting. It was particularly cool that she cut my peanut butter and jelly sandwiches on a diagonal. Impressive. And now, the Apple Cake:

3 cups all purpose flour
3 tsp baking powder
2 cups sugar
2 tsp vanilla
1/2 cup orange juice
1 cup vegetable oil
4 eggs
2 medium apples, sliced and sprinkled with cinnamon and sugar. Use whatever apple variety you like best.

Mix dry, then add the wet ingredients. No need to mix the wet ingredients before adding to the dry.

You must have a hand mixer. This batter is very very very thick. Mix for 5 - 6 minutes

Slice two medium apples and sprinkle with cinnamon and sugar.

Spray bundt pan with nonstick spray. Then alternate adding batter and apples in layers. Start and end with batter.

Cook at 350 for 55 minutes.