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Amaretti Cheesecake

By Heidi Sutton

Delicious desserts certainly are the cornerstones of the holiday season. This is a time of year to indulge a little more, with cookies in break rooms at places of employment and cakes on the tables at family gatherings. 

Decadent and mouth-watering, cheesecake is a dessert table staple. Everyone has a favorite cheesecake variety, and bakeries fill their display cases with plain or fruit-topped cheesecake offerings. Although making a cheesecake is a labor of love, the results often are well worth the effort.

The recipe for Amaretti Cheesecake from “Cooking Light: Dinner’s Ready” (Oxmoor House) utilizes a slow cooker to help make this cheesecake perfection while the recipe for Marled Chocolate Cheesecake Brownies from “Chocolate” (Love Food) mixes cheesecake with brownies to make a delicious creation the kids will love.

Amaretti Cheesecake

Amaretti Cheesecake

YIELD: Makes 10 servings

INGREDIENTS: 

     For the crust:

2⁄3 cup amaretti cookie crumbs (about 16 cookies)

2 tablespoons butter, melted

1 tablespoon sugar

Cooking spray

     For the filling:

2 (8-ounce) blocks fat-free cream cheese, softened and divided

1 (8-ounce) block 1⁄3-less-fat cream cheese, softened

2⁄3 cup sugar

1 tablespoon all-purpose flour

2 large eggs

3⁄4 teaspoon almond extract

Raspberries, optional

DIRECTIONS:

To prepare crust, combine the first three ingredients, tossing with a fork until moist and crumbly. Gently press mixture into the bottom of a 7-inch springform pan coating with cooking spray.

To prepare filling, beat 1 block fat-free cream cheese and 1⁄3-less-fat cream cheese with a mixer at medium speed until smooth. Add remaining 1 block fat-free cream cheese; beat until blended. Add 2⁄3 cup sugar and flour; beat well. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Pour batter over crust in pan.

Pour 1 cup hot water into bottom of a 5-quart slow cooker. Place a rack in slow cooker (rack should be taller than water level). Place pan on rack. Place several layers of paper towels over slow cooker insert. Cover and cook on high for 2 hours, or until center of cheesecake barely moves when pan is touched. Remove lid from slow cooker; turn off heat, and run a knife around outside edge. Let cheesecake stand in slow cooker 1 hour. remove cheesecake from slow cooker. Cool to room temperature in pan on a wire rack. Cover and chill at least 6 hours. Cut into wedges. Garnish with raspberries, if desired.

Marled Chocolate Cheesecake Brownies

Marled Chocolate Cheesecake Brownies

YIELD: Makes 12 servings

INGREDIENTS: 

3⁄4 cup unsalted butter, plus extra for greasing

3 tablespoons unsweetened cocoa

1 cup superfine sugar

2 eggs, beaten

1 cup all-purpose flour

Cheesecake mix

1cup ricotta cheese

3 tablespoons superfine sugar

1 egg beaten

DIRECTIONS:

Preheat the oven to 350 F. Grease an 11 x 7-inch cake pan and line with parchment paper. Melt the butter in a medium saucepan, remove from the heat, and stir in the unsweetened cocoa and the sugar. Beat in the eggs, then add the flour, and stir to mix evenly. Pour into the prepared pan.

For the cheesecake mix, beat together the ricotta, sugar and egg, then drop teaspoonfuls of the mixture over the chocolate mixture. Use a metal spatula to swirl the two mixtures tightly together.

Bake for 40 to 45 minutes, until just firm to the touch. Cool in the pan, then cut into bars or squares.

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Halloween treats take center stage in October. And what can be better this time of year than a fresh autumn apple coated in a sweet candy shell?

Candied Apples

INGREDIENTS:

15 apples

2 cups white sugar

1 cup light corn syrup 1 1/2 cups water

8 drops red food coloring

DIRECTIONS:

Lightly grease cookie sheets and insert craft sticks into whole, stemmed apples. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 F, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring. Holding the apple by its stick, dip in the syrup and turn to coat evenly. Place on prepared sheets to harden.

Old-Fashioned Caramel Apples

INGREDIENTS:

12 medium apples

2 cups granulates sugar

1 cup packed light brown sugar

2⁄3 cup light corn syrup

1⁄2 cup butter or margarine

1 cup half-and-half (10%) cream or evaporated milk

1 teaspoon salt

2 teaspoons vanilla extract

2 cups chopped pecans, 11⁄2 cups sweetened flaked coconut or 2 cups crisp rice cereal (optional)

DIRECTIONS:

Wash and dry the apples. Remove the stems. Insert a popsicle stick into the stem end of each apple, using a twist-like motion so that the apple will not split. Cover a large countertop area or a large baking sheet with waxed paper. In a large heavy kettle over medium-low heat, bring the granulated and brown sugars, corn syrup, butter, half-and-half and salt to a boil, stirring until the sugars dissolve and the mixture begins to boil. Cook, gently stirring to prevent scorching, to the firm ball stage (246 F). Stir in the vanilla. Remove from the heat. Cool until the mixture thickens slightly. 

Hold each apple by the wooden skewer and quickly twirl into the caramel, tilting the pan to cover the apple with caramel. Remove the apple from the caramel, allow the excess caramel to drip into the pan and then twirl the apple again to spread the caramel smoothly over the apple. Use a spoon to coat any part of the apple not covered with caramel. If desired, roll the coated apples in the toppings before the caramel sets. Place on the waxed paper until the coating is firm. Store in a cool place.

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Pumpkin Loaf

By Heidi Sutton

Pumpkins are a quintessential Halloween ingredient, but these recipes for breakfast, dinner and dessert are so good, you may be tempted to have them year round.

Pumpkin Pancakes

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 1/2 cups flour

1/4 cup sugar

1 tablespoon baking powder

2 teaspoons ground cinnamon 

1 teaspoon salt

3/4 teaspoon ground cloves 

3/4 teaspoon ground ginger 

1/4 teaspoon ground allspice 

2 cups milk

3 large eggs

1 15-ounce can pumpkin puree

DIRECTIONS:

Whisk the flour, sugar, baking powder, cinnamon, salt, cloves, ginger and allspice together in a large bowl. In another bowl, whisk the milk, eggs and pumpkin puree. Add the wet ingredients to the dry and stir until the ingredients are just mixed. Let rest for five minutes. Heat a griddle or nonstick skillet over medium heat. Ladle a 1⁄2 cup of batter onto the skillet and cook until the pancakes are golden on the bottom and bubbly on top, about 2 minutes. Flip and cook until the second side is golden brown and the pancake is cooked through. Serve with maple syrup.

Pumpkin Chili

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 tablespoons olive oil

1 medium onion, chopped

1 medium yellow bell pepper, chopped

3 garlic cloves, minced

2 15-ounce cans black beans, rinsed , drained

1 15-ounce can solid-pack pumpkin

1 14.5-ounce can diced tomatoes, undrained

3 cups chicken broth

2 1/2 cups cubed cooked turkey (optional)

2 teaspoons dried parsley flakes 

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons dried oregano 

1/2 teaspoon salt

DIRECTIONS:

In a large skillet over medium-high heat, heat the oil. Add the onion and pepper and cook until tender. Add the garlic and cook one minute longer. Transfer to a five-quart slow cooker and stir in the next 10 ingredients. Cook on low for 4-5 hours. Serve hot.

Pumpkin Loaf

YIELD: Makes 1 loaf plus 12 muffins

INGREDIENTS: 

Nonstick cooking spray

4 eggs

3 1/2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 sticks butter

1 cup sugar

1 can (15 ounces) pumpkin puree

1 cup chocolate chips

1 cup walnuts, chopped

DIRECTIONS:

Heat oven to 350 F. Prepare loaf and muffin pans with nonstick cooking spray. In bowl, whisk eggs. Set aside. In separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Set aside. 

In another bowl, cream butter and sugar. Add whisked eggs and mix until blended. Alternately add flour mixture and pumpkin puree to egg mixture, beating until blended. Fold in chocolate chips and walnuts. Pour batter into loaf and muffin pans. Bake 40 to 45 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pans.

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Black Magic Cake. Photo from METR)

Sweet treats are on display come Halloween. People hosting Halloween parties or bringing items over to others’ homes for the holiday may need to scare up some new ideas for dessert.

Chocolate never goes out of style and is right at home on Halloween. This recipe for “Black Magic Cake,” courtesy of The Food Network, is decadently rich. Don’t let all that chocolate frighten you. Drizzle as much melted marshmallow as necessary to brighten up the flavor. Turn into a mummy face or transform the top of the cake into a spiderweb instead.

Black Magic Cake

YIELD: 8 to 10 servings

INGREDIENTS:

2⁄3 cup vegetable oil, plus more for greasing the baking pans

1 cup Dutch-process cocoa powder (or any cocoa powder if on hand)

1 cup boiling water

2 cups granulated sugar

1 3⁄4 cups all-purpose flour (see cook’s note)

2  teaspoons baking powder

1   teaspoon fine salt

1  cup whole milk

2   large eggs

1  tablespoon pure vanilla extract

Filling and Frosting:

1 1⁄2  cups heavy cream

3⁄4  cup Dutch-process cocoa powder, sifted

8  ounces semisweet chocolate, chopped

1 teaspoon espresso powder

1 teaspoon pure vanilla extract

Pinch fine salt

2  tablespoons unsalted butter

1⁄3  cup confectioners’ sugar, sifted

Decoration:

2  cups mini marshmallows (about 4 ounces)

Cooking spray

1   or more candy spiders or two candy eyes for decorating

DIRECTIONS:

For the cake: Position an oven rack in the center of the oven and preheat to 350 F. Line the bottom of two 9-inch round cake pans with parchment and crease the parchment and the sides of the pans with oil.

Stir together the cocoa powder and boiling water in a small bowl and let sit to bloom for 5 minutes (this step intensifies the chocolate flavor in the cake).

Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs, and vanilla in a medium bowl. Pour the cocoa mixture into the sugar mixture and stir until smooth (the batter will be thin). Divide the batter evenly between the prepared cake pans. Bake until the cakes bounce back when pressed in the middle and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pans on a rack.

For the filling and frosting: Heat the cream in a double boiler over low heat, whisking occasionally, until it begins to steam. Whisk in the cocoa powder, chocolate, espresso powder, vanilla, and salt until the mixture is smooth, about 2 minutes. Whisk in the butter until melted. Whisk in the confectioners’ sugar until incorporated. Let the frosting cool completely.

To assemble: Put one cake, bottom-side up, on a serving plate or cake stand. Spread about 1 cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom-side up, and frost the top and sides with the remaining frosting.

For the spider web or mummy decoration: Microwave the marshmallows in a microwave-safe medium bowl until they swell and are soft enough to stir, about 1 minute. Let sit a few minutes until cool enough to touch. Spray your hands with cooking spray. For a spider web, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in many directions. Continue until you have what looks like a spiderweb. For a mummy, stretch the marshmallow so that all the strings on the top of the cake run in the same direction, leaving a small gap between strings for the mummy’s eyes to peak out. Garnish with a candy spider or several candy spiders for the web cake or candy eyes for the mummy cake.

Cook’s note: The candy directions are a nice touch, but the cake will be fun and delicious without them as well. When measuring flour, spoon it into a dry measuring cup and level off the excess.

Semi-homemade tip: Purchase a premade chocolate cake and use the decoration to make the mummy or spiderweb only.

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Apple Blondie Cupcakes Photo from Family Features

By Heidi Sutton

One of my favorite things to do in the fall is to pack the camera and take a drive out east to visit the many farm stands before the colder weather sets in. This always includes a visit to May’s Farm in Wading River for pumpkins and mums and a stop at Windy Acres in Calverton for their large variety of apples, including the Mutsu apple. Also known as Crispin apples, they originated from the Mutsu Province of Japan in the 1940s and are a cross between the Golden Delicious and the Indo apple. Large in size with a yellowish-green skin, they are sweet and juicy with a crisp texture, perfect for following recipes. 

Apple Blondie Cupcakes

Apple Blondie Cupcakes
Photo from Family Features

YIELD:  Serves 12

INGREDIENTS: 

1 1/4  cups all-purpose flour

1/2  teaspoon baking powder

1/2  teaspoon kosher salt

1/2  teaspoon cinnamon

1/4  teaspoon nutmeg

1/2  cup unsalted butter (1 stick), melted    and cooled 

1 cup light brown sugar, packed

1 teaspoon vanilla extract

1 large egg, at room temperature

2 large apples peeled, cored and diced 

DIRECTIONS:

Preheat oven to 350 F. Line a 12-count muffin pan with cupcake liners and set aside. In medium bowl, whisk flour, baking powder, salt, cinnamon and nutmeg. In a large bowl, whisk butter and brown sugar 2 minutes, or until well combined. Add vanilla and egg; whisk until incorporated. Add flour mixture to large bowl of wet ingredients. Stir until just combined; be careful to not overmix. Fold in diced apples. Spoon batter evenly into cupcake liners. Bake 18 to 22 minutes, or until toothpick inserted into center of cupcake comes out clean. Let cool before serving.

Apple Crisp(in)

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

4 cups apples, pared and sliced

1/4 cup orange juice

1/4 cup sugar

3/4 cup flour

1/2 teaspoon cinnamon

1/3 cup butter

DIRECTIONS:

Preheat over to 375 F. Mound apples in a buttered pie plate and pour orange juice over them. In a separate bowl, combine sugar, flour, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle mixture over apples. Bake for 45 minutes or until apples are tender and topping is crisp. Top with vanilla ice cream and serve.

Easy Apple Turnovers

 

Easy Apple Turnovers
Photo from METRO

YIELD: Makes 4 servings

INGREDIENTS: 

1 1⁄2 cups thinly sliced, peeled apples

1⁄4 cup packed brown sugar

2 tablespoons water

1 teaspoon lemon juice

1 tablespoon all-purpose flour

1 tablespoon granulated sugar

1⁄4 teaspoon salt

1 tablespoon butter or margarine

1⁄2 teaspoon vanilla

1 box Pillsbury™ refrigerated pie crusts

1 egg

DIRECTIONS:

In a 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender. In a small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.

Meanwhile, heat oven to 350 F. Let pie crust pouch stand at room temperature for 15 minutes. Unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1⁄2 inch of edge.

In a small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.

Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool. Drizzle with icing, if desired.

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Setauket Clam Chowder. METRO photo

By Barbara Beltrami

Dear Reader, I’m sorry to say that this is my last Cooking Cove column. Sharing my recipes and anecdotes with you and getting your enthusiastic positive feedback has made these past six years a labor of love. I will be continuing to write a cooking column independently and hope that you will join me by sending your name and email address to me at [email protected] so we can keep cooking together.  Meanwhile it’s only fitting and proper that I share my recipes for a few of my favorite things for a farewell dinner.

Champagne Cocktail

YIELD: Makes 2 cocktails

INGREDIENTS: 

12 ounces Champagne or Prosecco

2 sugar cubes

10 dashes Angostura bitters

2 long thin curly lemon peels

DIRECTIONS:

Chill the champagne or Prosecco thoroughly. Place sugar cubes in glasses, add the bitters to the sugar cubes, drop in the lemon peel, then pour champagne. Serve immediately with fresh oysters, smoked salmon or caviar.

Setauket Clam Chowder

YIELD: Makes 8 to 10 servings

INGREDIENTS: 

2 dozen cherrystone clams, scrubbed, purged

4 ounces unsalted butter

1 leek, light green and white part only, washed and thinly sliced

3 potatoes, peeled and sliced thin

1/2 cup dry white wine

Large sprig fresh thyme

1 bay leaf

2 cups half and half

Freshly ground black pepper to taste

1/3 cup chopped Italian flat leaf parsley

DIRECTIONS:

Place clams in a large pot and add one quart water. Cover and cook over medium-high heat about 10 to 15 minutes, until clams open. Discard any that don’t open after 15 minutes. Remove clams from liquid and set aside to cool. Strain broth through a sieve or strainer lined with paper towels or cheesecloth; set that aside too. Rinse out pot, dry, then over medium heat melt butter, add leeks and, stirring frequently, cook until they are softened but not browned, 5 to 10 minutes. 

Stir in potatoes and wine and continue cooking until potatoes start to soften and wine is evaporated, 5 to 10 minutes. Add enough clam broth to cover potatoes, plus thyme and bay leaf; partially cover and simmer until potatoes are tender, about 10 to 12 minutes. Meanwhile, remove clams from shells and dice; add them along with the half and half and ground pepper to the pot, bring back to a simmer but do not boil. Stir in parsley, ladle into bowls and serve hot with oyster crackers and corn on the cob.

Sage-Stuffed Roast Chicken

YIELD: Makes 8 servings

INGREDIENTS: 

One 5-pound organic roasting chicken

Coarse salt and freshly ground pepper to taste

1 large bunch sage

1 lemon, halved and seeded

1 head garlic, halved horizontally

1/4 cup unsalted butter

2 large onions, coarsely chopped

4-6 carrots, sliced diagonally into chunks

15-18 small sprigs sage

1/4 cup olive oil

DIRECTIONS:

Preheat oven to 425 F. Remove giblets, neck and excess fat from chicken; rinse inside and outside under cold water and pat dry. Generously salt and pepper chicken cavity, then stuff cavity with large sprig of sage, lemon and garlic. Tie legs together with kitchen twine and tuck wing tips under the chicken. 

In a large bowl toss the onions and carrots with the small sage sprigs and olive oil and salt and pepper. Spread mixture on bottom of shallow roasting pan, then place chicken over them. Roast for an hour and a half, until a cut between thigh and leg yields clear juices; remove from oven and let rest about 15 minutes, then slice and serve with onions and carrots any liquid from pan spooned on top. Serve warm with roasted potatoes and a green vegetable such as Brussels sprouts or broccoli.

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Purple cauliflower. Pixabay photo

By Barbara Beltrami

Once upon a time, many years ago, the East End of Long Island was densely populated with farms that grew potatoes and cabbages and cauliflower. Even though most of them have become vineyards, there are still a few that continue to produce the original crops, and Long Island cauliflower, whether the familiar white common variety or the purple, green or orange ones that are the harbingers of autumn, tastes virtually the same, although some people say the purple has a slightly nuttier taste. All are members of the cruciferous family which makes them great sources of vitamin C, and purple cauliflower is especially good for the anti-oxidants it contains. Whatever color you choose, you’re in for a veggie treat and a good dose of healthy nutrients.

Roasted Purple Cauliflower

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 large head purple cauliflower

1/4 cup extra virgin olive oil

Salt and freshly ground pepper to taste

2/3 cup grated Parmigiano cheese

1/3 cup toasted pignoli nuts

DIRECTIONS:

Preheat oven to 400 F. Line a baking sheet with parchment. Slice cauliflower lengthwise through the core into 4 to 6 one-inch steaks. Brush both sides with olive oil, sprinkle with half the salt and pepper, then half the cheese. Bake about 15 minutes, until top is golden, then flip, sprinkle with remaining salt and pepper and cheese and bake another 15 minutes or so until that surface is golden and bubbly. Remove from oven, transfer to serving dish and sprinkle with toasted pignoli nuts. Serve with any meat, fish, poultry or vegetable protein.

Giardiniera

YIELD: Makes 6 to 8 cups

INGREDIENTS: 

1/2 head cauliflower cut into small florets

2 carrots, peeled and cut diagonally into 1/4” slices

2 celery ribs, trimmed and cut into 1/4” slices

1 red bell pepper, seeded and diced

2 garlic cloves, sliced thin

1 jalapeno pepper, seeded and minced

2 cups white vinegar

1 cup water

2 tablespoons sugar

Kosher salt to taste

2 bay leaves

2 teaspoons celery seeds

2 teaspoons fennel seeds

1 tablespoon dried marjoram

DIRECTIONS:

In a large bowl, toss together cauliflower, carrots, celery, bell pepper, garlic, and jalapeño pepper; pack into glass jars. In a medium saucepan over medium heat, combine vinegar, water, sugar, salt, bay leaves, celery seeds, fennel seeds and marjoram; stir well and bring to a boil. Once it boils, remove from heat, remove bay leaves and pour liquid over vegetables in jars. Let cool completely, place lids on jars, and refrigerate for up to one week. Serve with assorted salamis, prosciutto, and hard cheeses.

Cream of Cauliflower Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/4 cup unsalted butter

White part only of one leek, rinsed and sliced

1/4 cup flour

1 quart chicken broth

1 head cauliflower broken into bite-size florets

1 potato, peeled and diced

Freshly ground white pepper

2 cups cream

1 tablespoon minced fresh sage leaves

1 tablespoon snipped fresh chives

DIRECTIONS:

In a large saucepan, melt butter over medium heat, add leeks and saute until tender, about 6 minutes. Stirring constantly, add flour until mixture forms a paste, then, still stirring constantly, gradually add chicken broth, cauliflower, potato and  ground pepper. Bring mixture to a boil; reduce heat to medium-low and simmer about 15-20 minutes, until cauliflower and potato are very tender. Remove from heat and let sit to cool slightly. In small batches ladle into bowl of food processor and puree; return pureed mixture to saucepan. Stirring constantly, add cream and bring just to a simmer; reduce heat to low and simmer about 15 minutes, until it starts to thicken. Stir in herbs and serve hot, cold or at room temperature with focaccia.

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Pixabay photo

By Barbara Beltrami

For me, the real inauguration of autumn is Rosh Hashanah, the Jewish holiday when apples and honey signify a sweet New Year. This is when I tie on my apron and bake apple upside down cake, apple  Bundt cake or apple dumplings. Occasionally I’ll do an apple crisp or tart apple pie with honey instead of brown sugar.  Whatever I make, the combination of apples and honey is a delicious treat.

Apple-Honey Upside Down Cake

Apple Honey Upside Down Cake

YIELD: Makes 8 servings

INGREDIENTS: 

1 large Granny Smith apple, peeled, cored and sliced

1 cup +1 tablespoon flour

1 teaspoon cinnamon

1 cup honey

1 cup + 1 tablespoon flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

2 tablespoons unsalted butter, melted

2 tablespoons orange juice

DIRECTIONS:

Preheat oven to 375 F. In a greased 9” x 9” baking pan. Arrange apple slices; sprinkle with the one tablespoon flour and cinnamon; drizzle with half a cup of the honey. In a large bowl thoroughly combine the cup of flour, baking powder, baking soda and salt. In a small bowl, whisk together  remaining half cup of honey, egg, butter and orange juice; add to dry ingredients and stir just until thoroughly blended. Pour batter over apples and bake 30-35 minutes, until top is browned and cake tester inserted in middle comes out clean. Cool on wire rack for 5 minutes; invert onto platter and serve warm with crème fraîche.

Apple-Honey-Spice Cake 

YIELD: Makes 10 servings

INGREDIENTS: 

1 cup + one tablespoon vegetable oil

3 cups flour

1 tablespoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cardamom

1/2 teaspoon ground allspice

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

3/4 cup honey

2/3 cup sugar

3 large eggs

2 teaspoons vanilla extract

3 tart apples, peeled cored and shredded

1/4 cup warm water

DIRECTIONS:

Preheat oven to 350 F. Grease inside of Bundt pan with the one tablespoon oil. In medium bowl combine flour, baking powder, baking soda, salt, cardamom, allspice, nutmeg and ginger. In another large bowl combine  honey, sugar, eggs, and vanilla. With mixer on medium-high speed, beat until light and fluffy, about 3 – 31/2  minutes. With mixer speed on low, beat in dry mixture just until completely blended; with rubber spatula fold in apples, then transfer batter to prepared Bundt pan. Bake until cake tester comes out clean and top of cake is golden, about 45-55 minutes. Cool on wire rack for 20 minutes, then invert onto cake platter. Glaze, if desired, and serve warm or at room temperature with a sweet dessert wine.

Old-fashioned Apple Dumplings

YIELD: Makes 6 servings

INGREDIENTS: 

2 pie crusts

6 Granny Smith apples, peeled and cored

1 stick unsalted butter, cut into 8 pieces

2/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups sugar

3 cups water

1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 400 F. Butter a 9 x 13”  shallow baking dish. On a lightly floured surface roll the pie crusts to form a 16 x 24” rectangle, then divide into six 8-inch square pieces. Place one apple, stem end up, in center of each square, stuff the same end of each apple with 6 pieces of the butter and half the brown sugar. (This is best done by poking the brown sugar into the apple with your finger). Sprinkle remaining brown sugar around base of each apple; sprinkle top of each apple with cinnamon and nutmeg. 

With wet fingers pull one corner of pastry to top, then do likewise with diagonally opposite corner and pinch two corners together; repeat procedure with two remaining corners, then pinch all 4 corners together to completely enclosed in pastry. Place in prepared baking dish. 

In medium saucepan combine sugar, water, vanilla extract and remaining two tablespoons butter; bring to boil over medium heat, then reduce heat to low and simmer 5 minutes, until sugar is dissolved. Pour over dumplings and bake 55 minutes, until crust is light golden and apples are tender. Spoon sauce over apples and serve with vanilla ice cream.

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TexMex Beef Lasagne

Turn to Tradition for Tex-Mex Taste

(Family Features) The next time your loved ones crave a comforting dish that’s warming from the inside-out, turn to an all-time classic with a touch of southern flair.

Take inspiration for this Tex-Mex Beef Lasagna from season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary. Developed from the show by BBQuest co-host and “Hardcore Carnivore” cookbook author Jess Pryles, this tasty take on comfort food can be the perfect solution for a family meal with plenty of leftovers.

After dinner, settle in together and learn pitmaster techniques from the experts as the series follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.”

To find more pitmaster-worthy recipes, visit BeefLovingTexans.com.

Tex-Mex Beef Lasagna

Recipe courtesy of Jess Pryles

Total time: 60 minutes

Servings: 10

Ingredients:

1          tablespoon olive oil

1          onion, diced

2          pounds ground beef

2          teaspoons kosher salt

1          teaspoon garlic powder

1/2       teaspoon cumin

2          teaspoons chipotle powder

1/2       teaspoon onion powder

15        ounces canned corn, drained

15        ounces canned seasoned black beans, drained

10        ounces canned diced tomatoes with green chiles, drained

15        ounces canned red enchilada sauce

1          cup Mexican crema or sour cream

nonstick cooking spray

12        corn tortillas

8          ounces shredded Mexican blend cheese

cilantro (optional)

green onions, thinly sliced (optional)

Directions:

Preheat oven to 375 F.

In large pan or skillet, heat olive oil over medium-high heat then add onion. Cook until softened, 4-5 minutes, stirring regularly.

Add ground beef and cook, stirring regularly, until beef has browned.

Add kosher salt, garlic powder, cumin, chipotle powder and onion powder; stir well. Add corn, black beans and diced tomatoes. Turn heat to medium and simmer 10 minutes. Remove from heat.

In bowl, combine enchilada sauce and crema; mix well.

Spray casserole dish with nonstick cooking spray. Pour about 1/4 cup enchilada sauce mixture on bottom to prevent tortillas from sticking.

Layer 2-4 tortillas across bottom then top with layer of ground beef mixture. Use ladle to spoon some enchilada sauce mixture on top, distributing evenly. Top with another layer of tortillas then repeat layers until casserole is full, 3-4 layers. Top with shredded cheese.

Loosely cover dish with foil in tent shape to help prevent cheese from sticking then bake 30 minutes.

Remove foil and bake 10-15 minutes until cheese is bubbly and golden brown.

Cool 5 minutes before serving. Top with cilantro and green onions, if desired.

See video here.

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By Barbara Beltrami

High in protein, relatively low in fat, versatile and inexpensive, a pork tenderloin gives you a lot of bang for your buck. It had been a while since I’d cooked a pork tenderloin, and I’d forgotten how easy and delicious it was. This time I was having company so I marinated it early in the morning, then slathered it with mustard and grilled it, refrigerated it, then sliced and served it cold with a salad. With what’s left over, I’m going to make pork tenderloin heroes. In the cooler weather I like to roast it and serve it with some kind of fruit. Here are three of my favorite recipes which I think will become yours too.

Grilled Pork Tenderloin with Salsa Verde

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

For the pork

2 pounds pork tenderloin

1 cup dry white wine

1/4 cup olive oil

6 cloves garlic, bruised

1/2 cup chopped herbs such as rosemary, thyme, oregano, parsley, mint, etc.

1 medium onion, chopped

Freshly ground pepper to taste

3 tablespoons prepared mustard

Coarse salt to taste

For the salsa

1/2 cup extra virgin olive oil

2 cups fresh flat leaf parsley leaves

1/2 cup pignoli nuts

2 garlic cloves

4 tablespoons capers, rinsed and drained

2 tablespoons freshly squeezed lemon juice

2 teaspoons prepared Dijon mustard

2 oil-packed anchovy fillets, mashed

DIRECTIONS:

For the pork, rinse tenderloins under cold water, pat dry. In a medium bowl, combine the wine, olive oil, garlic, herbs, onion, and pepper. Transfer to a shallow dish, add pork, turn to coat; cover with plastic wrap and refrigerate, turning once, for one hour. Remove pork from marinade and spread all over with the 3 tablespoons prepared mustard; sprinkle with salt, discard marinade. 

Heat grill to medium-high; place pork on rack and grill, covered, for 10 minutes; turn and grill for 5 to 10 minutes more until charred outside, pale pink inside and meat thermometer registers 145 F. Remove to platter and let cool to room temperature, then cover and refrigerate until chilled; remove from refrigerator, cut into 1/4” slices and arrange on platter. 

For the salsa verde, place the extra virgin olive oil, parsley, pignolis, 2 garlic cloves, capers, lemon juice, 2 teaspoons mustard and anchovies in a blender or food processor; process a few times until they form a paste; refrigerate until 30 minutes before serving pork; let sit at room temperature. Serve pork at room temperature or cold with the salsa verde and a crisp Romaine and Bibb lettuce salad.

Pork Tenderloin Heroes

YIELD: Makes 4 servings

INGREDIENTS: 

1 large baguette, split and cut into 4 pieces

1/4 cup red wine vinegar

1/4 cup extra virgin olive oil

1 pound grilled or roasted pork tenderloin, sliced thin 

1 red onion, sliced thin

12  slices provolone cheese

1 large heirloom tomato, sliced thin

1 green bell pepper, sliced thin

1 red bell pepper, sliced thin

1/2 English cucumber, sliced

2 cups baby arugula

Salt and freshly ground pepper to taste

DIRECTIONS:

Drizzle cut sides of baguette with the oil and vinegar; arrange the pork, onion, provolone, tomato, peppers, cucumber and arugula on bottom halves of each section; sprinkle with salt and pepper, then cover with top section and press down hard to flatten. Slice hero in half and serve at room temperature with ice cold beer.

Roasted Pork Tenderloin with Bacon and Peaches

YIELD: Makes 3 to 4 servings

INGREDIENTS: 

One 1-pound pork tenderloin

Coarse salt and freshly ground black pepper

8 slices bacon

4 tablespoons olive oil

8 shallots, halved

4 peaches, halved and pitted

DIRECTIONS:

Preheat oven to 400 F. Season pork all over with salt and pepper and wrap in bacon with slices overlapping. In a large iron skillet heat two tablespoons of the oil over medium heat; add pork and shallots and brown, 6 to 8 minutes. Turn pork browned side up; add peaches to skillet and drizzle them with remaining two tablespoons olive oil; place skillet in oven. Basting both pork and peaches once or twice with bacon drippings, roast 15 to 18 minutes, until meat thermometer reads 145 F. Let rest 5 to 10 minutes, slice pork and place on platter, surrounded by peaches. Serve hot with a green vegetable and a rice pilaf.

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