(Family Features) If you’re planning a monster bash this Halloween, brew up drinks so frightfully delicious that it will spook the taste buds of every little ghost, witch and goblin.
The Spooky Smoothie is a flavorful combination of vanilla milk and Greek yogurt, which is blended with ice and topped with whipped cream. The fun is all in the orange-tinted Limited Edition TruMoo Lowfat Vanilla Milk, so make sure to serve it in a clear glass. And ghosts will rise from the dead for the chocolaty Monster Mash Mudslide. For more information, visit www.facebook.com/TruMooMilk.
Both of these tasty concoctions feature TruMoo, which is made with 35 percent less total sugar than the leading chocolate and vanilla milk competitor and has no high fructose corn syrup. That’s one thing that won’t scare you this Halloween season
Spooky Smoothie
Yield: 4 servings
3 cups Limited Edition TruMoo Lowfat Vanilla Milk, orange color
1 1/2 cups lowfat vanilla Greek yogurt
5 cups ice cubes
1/4 cup fat free whipped cream
Candy corn for garnish, optional
In blender, combine vanilla milk, yogurt and ice cubes. Blend on high speed until smooth and creamy.
To serve, pour into serving glasses. Top with whipped cream and candy corn.
Monster Mash Mudslide
Yield: 4 servings
4 cups TruMoo Lowfat Chocolate Milk
10 chocolate wafer cookies, coarsely broken
1/2 cup frozen non-dairy whipped topping, thawed
8 mini chocolate chips or mini chocolate candies (orange/brown color recommended)
In blender, blend chocolate milk and chocolate wafer cookies until smooth. Heat mixture in saucepan or microwave until just heated through.
To serve, pour chocolate milk mixture into 4 glasses. For each serving, spoon a large, upright dollop of whipped topping to resemble a ghost. Insert chocolate chips or chocolate candies into dollop for eyes.
Note: To enjoy a cold mudslide, do not heat in saucepan or microwave.
The Resurgence exhibit will include 'Luke with Blocks' by Peter Leeds
The Smithtown Chamber of Commerce and the Smithtown Township Arts Council will host an Evening of Art & Music at the Mills Pond House, 660 Route 25A, St. James on Tuesday, Oct. 26 from 6 to 8:30 p.m. Experience the historic property and view the gallery’s current exhibit, Resurgence, while listening to the soulful sounds of Teri George & The Connection. Appetizers by Elegant Eating will be served. Sponsored by Pure Mammography. Tickets are $30 per person. Advance registration only at www.smithtownchamber.com. Sorry, no payments at the door. For more info, please call 631-979-8069.
If there’s one holiday that caters to the population’s sweet tooth, it’s Halloween. Candy corn and bite-size candy bars notwithstanding, some of the best treats are candy apples whether the ones with the red crackly coating for traditionalists, those with a caramel nut coating for caramel nuts, or those with a chocolate and M & M coating for chocoholics. All of them are pretty expensive if you buy them, but inexpensive, fun and easy to make yourself. And speaking of teeth, they’re all a dentist’s dream.
Old-fashioned Candy Apples
YIELD: Makes 4 apples
INGREDIENTS:
4 wooden lollipop or popsicle sticks
4 Granny Smith apples, rinsed and dried
Nonstick cooking spray
1 1/4 cups sugar
1/4 cup corn syrup
1/4 cup water
1/2 teaspoon red food coloring
DIRECTIONS:
Insert lollipop sticks into tops of apples, one-third to one half of the way. Line a baking sheet with parchment paper and coat with nonstick cooking spray. In a small saucepan combine sugar, corn syrup and water; over medium heat bring to a boil; add red food coloring; continue cooking; swirl pan but do not stir.
When candy thermometer reaches 290-300 F after about 10 minutes, remove pan from heat and, twirling apple over pan to let excess liquid drip off, immediately dip each apple in coating. Place apples on prepared parchment to cool and let candy coating harden. Serve with peppermint stick ice cream.
Caramel-Peanut Apples
YIELD: Makes 6 apples
INGREDIENTS:
2 cups sugar
1/4 cup light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon vanilla extract
Pinch of salt
6 Granny Smith apples, rinsed and dried
6 wooden lollipop or popsicle sticks
Nonstick cooking spray
1 cup finely chopped salted peanuts
DIRECTIONS:
Combine sugar, corn syrup and half a cup of water in a small saucepan over medium-high heat and give a quick stir to thoroughly combine. Attach a candy thermometer to the inside of the saucepan and bring mixture to a boil; cook until mixture begins to turn amber, then swirl it to even out the color. Continue to cook until it turns a deep amber and thermometer reads 375 to 380 F; remove from heat. Gently pour in cream, then whisk to combine; stir in butter, vanilla and salt till smooth. Let sit off heat but don’t remove thermometer. Pierce the apples’ tops 1/3 to 1/2 way with the sticks. Line a baking sheet with parchment paper and coat with cooking spray. Place peanuts on a plate. When the thermometer reads 190 F dip each apple in caramel and twist and swirl to cover; let excess drip back into pan. (If caramel gets too stiff, gently heat and stir over low heat to liquify.) Immediately dip and roll apples in peanuts and place them upside down on parchment. Serve with vanilla ice cream.
Chocolate-dipped Apples
YIELD: Makes 4 apples
INGREDIENTS:
6 Granny Smith apples, rinsed and dried
1 pound semi-sweet chocolate, diced
1 cupM&M’s, finely chopped
Nonstick cooking spray,
6 wooden lollipop or popsicle sticks
DIRECTIONS:
Insert sticks halfway into apple core. In a double boiler over medium-high heat, bring water to a boil; add chocolate to top part of double boiler and stir until chocolate is almost completely melted; remove from heat and continue stirring until chocolate is smooth and warm but not hot. Place M & M’s on a plate. Line a cookie sheet with parchment paper and coat with nonstick cooking spray. Swirl the apples in the chocolate and, coating them as much as possible, let extra drip back into double boiler. Immediately roll apples in M & M’s and place on parchment. Serve with chocolate ice cream.
Fall is about cooler weather, football, sweaters and warm, delicious food. It’s about gathering around the table with loved ones to enjoy a snack or meal and making memories that will last a lifetime. As the weather changes, there are few better places to be than the kitchen, whipping up something amazing for all who are gathered.
This season, when you’re craving something sweet, try this Pumpkin Bread with Chocolate Chips. It’s rich with lots of semi-sweet chocolate chips but also has a prominent pumpkin flavor that is hard to resist.
This recipe is easy to make and provides an opportunity to get the little ones involved in the kitchen. For example, they can stir and pour those yummy chocolate chips into the batter.
Made start to finish in less than an hour, this dessert gives you more time to rake leaves, carve pumpkins and cuddle up by the fireplace.
It can be a perfect treat for get-togethers from parties and events to just a couple friends enjoying each other’s company.
It’s light and moist with a crisp exterior. The signature pumpkin taste blends with the sweet chocolate to create a unique taste perfect for fall.
Find more seasonal dessert recipes at Culinary.net.
Pumpkin Bread with Chocolate Chips
Prep time: 10 minutes
Cook time: 45-50 minutes
Servings: 12
Ingredients:
Nonstick cooking spray
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup canned pumpkin
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup vegetable oil
3 eggs, at room temperature
1/2 tablespoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup mini semi-sweet chocolate chips
Directions:
Preheat oven to 350 F. Spray 8-by-4-inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside. In large bowl, whisk flour, salt, baking powder, baking soda and pumpkin spice. Set aside. In medium bowl, combine canned pumpkin, brown sugar, granulated sugar, oil, eggs and vanilla extract. Stir together. Stir wet ingredients into dry ingredients; mix until combined. Fold in chocolate chips.Pour batter into loaf pan. Bake 45 to 50 minutes until toothpick inserted in center comes out clean. Cool at least 10 minutes in pan before removing to wire rack to finish cooling.
I think pears are the forgotten stepchild of fall fruit. Apples seem to get much more attention even though pears seem to pair nicely with sweet as well as savory ingredients. The most popular varieties are Anjou, Bartlett, Bosc, Comice and Seckel, and each one has its own distinct flavor and texture. Pears are a terrific complement to cheese as in a Pear and Gorgonzola Salad, they’re perfect vehicles for the spiciness in a Ginger Pear Crumble and they make a lovely chutney to accompany pork, game, or poultry.
Pear and Gorgonzola Salad
YIELD: Makes 4 to 6 servings
INGREDIENTS:
1 tablespoon cider vinegar
1 teaspoon raspberry vinegar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1 bunch arugula, washed and stems trimmed
1 Belgian endive, sliced into rings
2 Bartlett pears, cored and cut length wise into 1/4” slices
3/4 cup chopped toasted walnuts or pecans
2 ounces crumbled gorgonzola cheese
DIRECTIONS:
In a small bowl whisk together the vinegars, mustard, salt and pepper and oil until it forms a thick emulsion. In a salad bowl toss together the arugula and endive; add the dressing and toss again. Arrange pear slices on top, then sprinkle with nuts and cheese. Serve immediately with focaccia.
Pear-Ginger Crumble
YIELD: Makes 8 servings
INGREDIENTS:
1/4 cup whole wheat flour
3/4 cup old-fashioned oats
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch salt
1/4 cup unsalted butter, melted
3 pounds pears, peeled, cored and diced
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly grated ginger
2 tablespoons sugar
1 1/2 tablespoons all-purpose flour
Nonstick cooking spray
DIRECTIONS:
Preheat oven to 375 F. In a medium bowl, combine the whole wheat flour, oats, brown sugar, cinnamon, nutmeg, salt and butter; toss with fork until well blended. In a large bowl combine the pears, lemon juice, ginger, sugar and flour. Spray bottom and sides of 8 or 9” square nonreactive baking dish with nonstick cooking spray; transfer the pear mixture to the baking dish, distribute evenly, then top with crumb mixture. Bake until pears are tender and topping is golden, about 40 minutes. Let cool for 10 minutes, then serve warm with vanilla ice cream.
Pear Chutney
YIELD: Makes about 3 cups
INGREDIENTS:
3 pounds pears, peeled, cored and diced
1 1/4 cups brown sugar
1 1/2 cups apple cider vinegar
1 lemon, seeded and finely chopped
1/4 cup fresh ginger, peeled and minced
1/2 cup raisins
1/2 cup dried currants
1/2 cup dried cranberries
1 garlic clove, peeled and minced
1 teaspoon crushed hot red pepper flakes
Salt and freshly ground black pepper to taste
1/4 teaspoon coriander
1/4 teaspoon ground allspice
1/4 teaspoon cinnamon
1/4 teaspoon cumin
Pinch ground cloves
DIRECTIONS:
In a large pot combine pears, brown sugar, vinegar, lemon, ginger, raisins, currants, cranberries, garlic, red pepper flakes, salt and pepper, coriander, allspice, cinnamon, cumin and cloves over medium-high heat. Cook, stirring frequently, until pears are so soft they start to fall apart. If mixture hasn’t thickened enough, raise heat to high and, stirring constantly, cook until liquid is evaporated and mixture has thickened to the point that you can drag a wooden spoon across the bottom and the trail it leaves remains. Let cool, place in airtight containers and refrigerate or freeze. Serve with brie or other runny cheese or with roast pork or poultry.
Butterball, LLC, a Mount Olive, N.C. establishment, is recalling approximately 14,107 pounds of ground turkey products that may be contaminated with extraneous materials, specifically blue plastic, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced in a press release Oct. 13.
The ground turkey items were produced on September 28, 2021. The following products are subject to recall:
2.5-lb. trays containing “farm to family BUTTERBALL all natural Ground Turkey” with the case code 50211271, a sell or freeze by date of 10/18/2021, and timestamps from 2123 through 2302 printed on the packaging.
3-lb. tray containing “Kroger GROUND TURKEY” with the case code 50211271, a sell or freeze by date of 10/17/2021, and timestamps from 2314 through 2351 printed on the packaging.
The products subject to recall bear establishment number “EST. P-7345” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.
The problem was discovered when FSIS and the establishment received consumer complaints reporting pieces of blue plastic embedded in raw ground turkey produced by Est. 7345.
There have been no confirmed reports of injuries due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider.
FSIS is concerned that some product may be in consumers’ freezers and/or refrigerators. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify theircustomers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers with questions about the recall can contact the Butterball Consumer Hotline at (800) 288-8372. Members of the media with questions about the recall can contact Christa Leupen, PR Manager, Butterball LLC at (919) 255-7598.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat viaAsk USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to [email protected]. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.
When hosting friends and family at home, it’s understandable that hosts direct so much of their focus to the foods they plan to serve. The main course is often the focal point and most memorable aspect of a dinner party, and that’s true whether the get-together is a backyard barbecue, a holiday meal with the family or a formal affair with colleagues.
Food might be a focal point, but guests also will need something to drink. Traditional spirits like wine and cocktails are the standard, but hosts who want to get a little creative should not hesitate to do so. When choosing a special beverage, timing is everything. Guests will want to cool down on warm summer evenings, so something cold and refreshing can make for the perfect signature cocktail. When hosting on nights when the mercury has dropped, a warm beverage can heat up guests in a matter of minutes. On such nights, hosts can serve this version of “Hot Mulled (Sherried) Apple Cider” courtesy of Laurey Masterton’s “The Fresh Honey Cookbook” (Storey). One added benefit to Masterton’s recipe is it can produce a welcoming winter aroma, helping hosts establish a warm ambiance for the festivities.
Hot Mulled Apple Cider
YIELD: Serves 16
INGREDIENTS:
1 gallon apple cider
1 orange, unpeeled, cut into slices
1⁄4 cup whole cloves
4 sticks cinnamon
1⁄4 cup honey
1 cup sherry (optional)
DIRECTIONS:
Combine the cider, orange slices, cloves, cinnamon, and honey in a large pot over medium heat. If you are picky about things floating in your cider, make a little bundle out of cheesecloth and place the cinnamon and cloves inside before adding to the cider. I like to chew on cloves, so I just toss everything in. Bring to a boil, and then reduce to a simmer over low heat for an hour or so to spread these lovely winter aromas around your home. If you’re serving it to adults, add the sherry. It might make everyone want to go sledding!
Ah, mustard…slathered on a hot pastrami on rye, squeezed on a hot dog, mixed with mayonnaise on a ham and cheese sandwich. But let’s think outside the box or rather the jar. A little dollop in a vinaigrette, blended with cream in a sauce or combined with brown sugar for glazing a roast gives mustard an equally important role.
And then there are the different types of mustard — yellow, honey, spicy brown, Dijon, whole grain, hot, English, German.
According to Wikipedia the bruised or cracked mustard seeds are mixed with water, vinegar, wine, salt, and other liquids as well as spices to create a paste that ranges from bright yellow to dark brown and give us what we think of as prepared mustard.
A common condiment in the cuisines of India, Bangladesh and the Mediterranean as well as northern and Southeastern Europe, Asia, the Americas and Africa, it is one of the most widely used condiments world wide.
There are several jars of mustard lined up on my refrigerator door, and although I’m sometimes not sure which one to use, it’s always an adventure for my taste buds.
Creamy Mustard Vinaigrette
YIELD: Makes a scant 3/4 cup
INGREDIENTS:
1/2 cup extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste
1 heaping tablespoon prepared Dijon mustard
1 garlic clove, bruised
1/2 teaspoon mayonnaise
DIRECTIONS:
In a small bowl combine all ingredients and whisk vigorously until mixture emulsifies. Let sit at least 15 minutes; before serving remove garlic. Serve with Romaine or Bibb lettuce for a green salad or boiled potatoes for a potato salad.
Mustard Glazed Pork Tenderloin
YIELD: Makes 4 servings
INGREDIENTS:
1 1/2 – 2 pounds pork tenderloin
1/2 cup brown sugar
2 rounded tablespoons prepared grainy mustard
2 tablespoons dry sherry
1 tablespoon soy sauce
1/4 cup olive oil
Salt and freshly ground pepper
DIRECTIONS:
Pat meat dry with paper towels. Season with salt and pepper. In a large bowl combine the brown sugar, mustard, sherry and soy sauce.
Add pork and turn well to thoroughly coat. Marinate at least 15 minutes or up to one hour. Heat a large cast iron skillet over medium-high heat until smoking; swirl olive oil in pan until it is completely coated, sprinkle pork with salt and pepper, then place it in pan and reduce heat to medium-low. Cook, turning meat every 3 minutes or so until it is caramelized on all sides, about 20 to 25 minutes; remove, tent with foil and let sit 10 minutes. Carve into 1/4-1/2” slices and serve with rice and roasted root vegetables.
Creamy Mustard Sauce with Herbs
YIELD: Makes about 1 1/2 cups
INGREDIENTS:
2 tablespoon olive oil
1 shallot finely chopped
2 garlic cloves, finely chopped
1 cup heavy cream
1/2 cup prepared Dijon mustard
Salt and freshly ground white pepper to taste
2 tablespoons fresh herbs such as tarragon, chives, dill, oregano or parsley
DIRECTIONS:
In a medium saucepan, warm oil over medium heat; add shallot and garlic and saute, stirring frequently, until shallot is opaque, about 3 minutes. Reduce heat to low, add cream, mustard, salt and pepper and herbs and cook, stirring constantly, until sauce thickens, about one minute. Serve with asparagus, Brussels sprouts, string beans, cauliflower, ham, pork, chicken or fish.
Run a fork around the perimeter of the cooked spaghetti squash to release the strands. Photo from Pixabay
By Barbara Beltrami
Spaghetti squash is that pale yellow oval variety that takes its name from its textured flesh that very much resembles spaghetti.It is delicious with all sorts of sauces and seasonings, but spaghetti it is not. It’s an acceptable substitute for those who are carb or calorie conscious, but I repeat, it is not spaghetti. All that being said, I enjoy cooking and eating it and have found and tweaked some interesting recipes that take it to a couple of ethnic facsimiles. Spaghetti Squash Carbonara, Spaghetti Squash Sauerkraut with Kielbasa, and Spaghetti Squash Chili are particularly tasty. Nothing but spaghetti is spaghetti but spaghetti squash is still a very nice veggie.
Spaghetti Squash Carbonara
YIELD: Makes 4 servings
INGREDIENTS:
2 large spaghetti squash, 2 1/2to 3 pounds each
1 cup freshly grated parmesan cheese
1 large egg
Coarse salt to taste and a generous amount of freshly ground pepper
6 ounces pancetta, finely chopped
1 garlic clove, minced
Pinch crushed hot red pepper flakes
1/2 cup heavy cream
1/3 cup chopped fresh flat leaf parsley
DIRECTIONS:
Cut squash in half lengthwise. With a sharp spoon, scrape out the seeds and discard. Cover halves tightly with plastic wrap and microwave on high until flesh is very tender, then using a fork, scrape the spaghetti-like strands of flesh into a bowl. Meanwhile in a medium bowl mix together the grated cheese, egg, salt and pepper.
In a large skillet over medium high heat, cook the pancetta until slightly brown, about 5 minutes; add garlic and red pepper flakes and cook just until garlic release its aroma, about 30 to 45 seconds. Stir in cream, bring to a boil, reduce heat to medium and stir in squash strands. Add cheese mixture and gently toss with squash mixture. Transfer to bowl, sprinkle with parsley and serve hot or warm with an arugula salad.
Spaghetti Squash Sauerkraut with Kielbasa
YIELD: Makes 4 servings
INGREDIENTS:
1 large spaghetti squash (about 2 1/2 -3 pounds), halved lengthwise and seeded
2 large eggs, well beaten
1 1/3 cups sauerkraut, squeezed dry and chopped
Salt and freshly ground black pepper to taste
1 1/4 cups seeded rye bread crumbs
4 kielbasa sausages, cooked and sliced as desired
2 tablespoons vegetable oil
1 cup shredded Swiss cheese
DIRECTIONS:
Place squash cut side down, uncovered, in a microwave safe dish with 1/4 cup water and cook on high until flesh is tender, about 10 minutes. Meanwhile in a large bowl combine eggs, sauerkraut, salt and pepper, bread crumbs, and kielbasa slices. When squash is cool enough to handle use a sharp spoon to scrape the flesh into the bowl with the sauerkraut mixture. Position rack in upper third of oven; preheat broiler. Place an ovenproof skillet over medium high heat to warm the oil; turn squash mixture in skillet and spread evenly; reduce heat to medium and cook without stirring until bottom is golden. Sprinkle with cheese and broil until top is golden, about 5 minutes. Serve with hash browned potatoes.
Spaghetti Squash Chili
YIELD: Makes 4 servings
INGREDIENTS:
1 large spaghetti squash, about 2 1/2 to 3 pounds, halved lengthwise, seeds scraped out and discarded
1 medium onion, diced
1/4 cup vegetable oil
2 garlic cloves, chopped
1 pound ground beef
2 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon chopped fresh oregano
1/2 teaspoon hot red pepper flakes
Salt and freshly ground black pepper
One 28-ounce can diced tomatoes
One 14-ounce can red kidney beans, rinsed and drained
1 cup shredded Manchego cheese
1/2 cup chopped fresh cilantro
1/2 cup sour cream
DIRECTIONS:
Cover cut side of squash with plastic wrap and microwave on high setting until soft, about 10 to 12 minutes. With fork, scrape into strands. Remove half of onion, place in cold water and cover tightly. Heat oil in large saucepan over medium heat; add remaining onion and garlic and cook, stirring occasionally until soft, about 3 minutes. Add beef, tomato paste, chili powder, cumin, coriander, oregano, pepper flakes and salt and pepper. Cook stirring occasionally until meat is brown, about 6 to 8 minutes.
Add tomatoes with their juice and about 3/4 cup water to mixture, raise heat to high and bring to a boil, then reduce heat to medium low, add beans and cook until mixture is slightly thickened, about 20 minutes. Transfer chili to bowl, top with spaghetti squash, drained remaining onion, cheese, cilantro and sour cream. Serve hot or warm with tortilla chips.
Carving jack-o’-lanterns is a Halloween tradition that both adults and children enjoy. It’s hard to resist an opportunity to carve a funny or scary face into a pumpkin that will soon make its way to the front porch, but there’s another irresistible element to carving pumpkins as well.
Roasted pumpkin seeds make for a tasty, tempting treat. Seeds must be removed before carving pumpkins, so turning them into a savory snack is a great way to make use of them and cook up some fuel for family carving sessions. Roasting pumpkin seeds is a straightforward process, though some people may have their own techniques to make seeds more flavorful.
The following recipe for Roasted Pumpkin Seeds from the Food Network reflects various ways to prepare this beloved snack, ensuring that people with varying tastes can no doubt find a way to incorporate their favorite flavors into this Halloween staple.
Roasted Pumpkin Seeds
1. Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
2. Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
3. Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
4. Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
5. Sweet Toss with cinnamon and sugar (do not use salt in step 4).
6. Indian Toss with garam masala; mix with currants after roasting.
7. Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
8. Italian Toss with grated parmesan and dried oregano.
9. Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.
INGREDIENTS:
YIELD: Makes 6 apples
YIELD: Makes 4 apples
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