Archive for November, 2016

Apple Cranberry Salsa


1 medium red onion, finely chopped (about 2 C)

2 apples, cored and chopped

1 jalapeno, seeds & ribs removed, diced

1 1/2 C water

1/2 C apple cider vinegar

1 tsp salt

1/2 C sugar

2 Tbsp honey

4 C (about 1 1/4 pounds) fresh whole cranberries, rinsed



In a large pot, add the onion, apples, jalapeno, water, vinegar, salt, sugar and honey and place over medium high heat.  Bring to a boil, then reduce heat to low.  Cook for five minutes or until onions are translucent.  Add the cranberries and cook for 20-30 minutes, just until cranberries start to break down and the apples are cooked, but still firm.


Remove from heat and add salsa to clean jars.  On a folded-over dishtowel (for padding), strongly tap the bottom of the jar on the counter to help pack down the salsa, leaving 1/2” headspace.  Using a damp, clean towel, wipe the rims of the jars, and top the jars with lids and rings.  Process in a water bath for 10 minutes.  Remove each jar with tongs and let cool on the counter.


Yield: 4 half-pints

Time: 1 hour


**This salsa is packed with spice and is a light appetizer that is perfect for starting a heavy wintertime meal.  Serve with grilled crostini or homemade tortilla chips, or try some as a fresh garnish on roasted meats.  While you can safely water bath can this recipe, you can also make it in advance and store it in the fridge for the Thanksgiving table.


Recipe from Edible Seattle November/December 2012 edition, recipe by Amy Pennington


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Apple & Pear Puff Pancake



3 Tbsp butter

4 eggs

1 C 2% milk

1 C all-purpose flour

1/4 tsp ground nutmeg



3 Tbsp. butter

2 medium apples, sliced

3 medium pears, sliced

3 Tbsp. sugar

Maple syrup, optional



  1. Preheat oven to 425°. Place butter in a 10-in ovenproof skillet; heat in oven 2-3 minutes or until butter melts.  Tilt pan to coat evenly with butter.
  2. Place eggs, milk, four, sugar and nutmeg in a blender; cover and process until smooth. Pour into hot skillet.  Bake 17-20 minutes or until puffed and browned.
  3. Meanwhile, for topping, heat butter in a large skillet over medium heat. Add apples, pears and sugar; cook 12-15 minutes or until fruit is tender, stirring occasionally.
  4. Remove pancake from oven; fill with topping and serve immediately. If desired, serve with syrup.

From TasteofHome.com

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Apple & Herb Stuffing for All Seasons


6 cups torn chunks French, sourdough or country loaf, torn into bits (I use 2 7-ounce demi-baguettes)
5 tablespoons unsalted butter
1 large Spanish or sweet onion, chopped small
1 large or 2 small stalks celery, diced small
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon table salt, plus more to taste
Freshly ground black pepper
1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
1/4 cup roughly chopped flat-leaf parsley
3 sage leaves, minced
1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
1 large egg



Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.

Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.

Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.

* On a technical note, I insist upon calling stuffing what is actually dressing, even though I know it is wrong. Although they use the same recipes, stuffing goes inside the bird, dressing is baked outside, and I insist that it is better outside the bird. When making stuffing to, uh, stuff, uh, places, one must cook the bird to a higher-than-normal temperature to ensure that the stuffing inside is free from undercooked poultry drippings. Seeing as most turkey is dry enough, I see no point in helping it along.



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