Spiced Apple Butter

Autumn has arrived and with it ... apples.

I wasn't a big fan of apple butter until I started experimenting with my own combination of spices.

My recipe is not too sweet and has just the right amount of spice - not heat - to make it savory-sweet.

The texture is smooth, silky and the color -  a deep umber - whispers of the cooler temperatures of autumn. 

Depending on your love of curry you can add more or less, but don't skip it, I promise it will not overwhelm the flavors.  It simply adds that extra "little something" that enriches the overall taste.

I love to brush it on meats like chicken, pork chops, turkey and even salmon right before grilling.

And yes, I also love it on a lightly toasted english muffin with a big cup of dark roast coffee.

• 1/2 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground coriander
• 1/2 - 1 teaspoon curry
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup
• 1/2 cup cane sugar
• 2-3 pounds gala or preferred apple, peeled, cored and roughly chopped

1. Place all the ingredients in a slow cooker
2. In a hurry? Set to high for 4 hours
3. Taking it slow? Set to low for 6-8 hours
4. Buzz through it with an immersion blender or in a food processor till smooth

This makes about 48 ounces (a quart and a half). No need to process for canning just put it in the fridge once it has cooled. Good for about 2 months but I doubt it will last that long!

Enjoy!

Maple-Rum Pineapple Upside Down Cake

I'm not big on sweets but this kicked up version of a classic is one of my favorites to make and eat.

The Hub, well, he does have a sweet tooth and whenever he sees a pineapple ripening in the kitchen - he knows what is coming. He even does his own version of a happy dance.

What's kicked up in my version of this classic is the addition of maple and rum in both the topping and the batter. I'm not adding these ingredients for the sole purpose of making the recipe different - but to enhance and add layers of flavors.  And they do!

Don't be put off by the steps, this cake comes together fast. Not only is it a crowd pleaser it looks quite impressive.  I have taken this to many dinners and BBQs and I have yet to see anyone turn down a piece. Even folks who aren't into sweets chow down on this without reserve.

I leave you with a bit of friendly advise ... make two -  if you are taking one to a party.  Your family may not be talking to you if you don't!

Topping:

• 1 stick of unsalted butter, cubed
• 1 cup packed dark brown sugar
• 1 ripe pineapple, peeled, cored and sliced into 1/2 inch rings
• Marachino cherries
• 2 tablespoons pure maple syrup
• 2 tablespoons dark rum
• 1 teaspoon vanilla

1. Heat a heavy bottomed or cast iron skillet* over medium heat, adding butter to melt. 
2. Add the brown sugar and allow to simmer for 5-6 minutes, stirring constantly. 
3. Add maple syrup, rum and vanilla, stir to incorporate simmer an additional 30 seconds.
4. If you are using a cast iron skillet you can cook the whole cake in it. Pour 
5. butter-sugar mixture into a 13"x 9" baking dish that has been generously greased.
6. Then arrange 8 pineapple rings along the bottom of the dish, 4 on each side and place a cherry in the center of each ring.

Preheat oven at 350 degrees F

Batter:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1 stick unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla
• 6 tablespoons dark rum - Divided into 2  and 4 tablespoons
• 2/3 cup pineapple juice, no sugar added

1. Sift the first three ingredients together.
2. Cream butter with and electric mixer until its light and fluffy, medium speed
3. Slowly incorporate sugar
4. Add eggs one at a time, making sure to incorporate each egg fully before adding the next egg
5. Beat in vanilla and rum
6. Lower mixer speed and add 1/2 of the flour until blended and add the juice
7. Then add the remaining half of the flour until blended.  Do not over beat.  The batter may look lumpy or look like it is curdled.
8. Carefully spoon batter over topping,  Take care to spread batter out evenly. 
9. Bake until golden and toothpick or other tester comes out clean - about 45 minutes. If tester does not come out clean continue baking in 5 minute intervals until it does come out clean. Take care to not over bake.
10. Sprinkle the remaining 4 tablespoons of rum over cake - immediately after taking out of oven.
11. Cool on wire rack, Flip over once cooled.

*If you are using a cast iron skillet you can cook the whole cake in it. Arrange the pineapple rings along the bottom and use half rings along the sides of the skillet. Continue recipe as above.

Sunny Saffron Mango Jam

I started making jams at the beginning of this year and have found it both relaxing and rewarding. I find that I enjoy the preparation, the canning process and then knowing I have a particular jam, that I made, on hand. And not just one jar but at least 4-5 of them ... I like to make small batches. It's great for gift giving, I know few people who would say no to homemade jam. This past weekend, I visited my cousin/godmother, Lourdes, who lives in Naples, and has a bunch of fruit trees, herbs and pineapple plants in her backyard. The Hub being the fruit fanatic that he is immediately hit the backyard when she said help yourself to some mangoes. And boy, did he get a bunch of mangoes! Once we were back home and I realized how many mangoes there actually were, I told him I was taking some to make some jam. He very happily surrendered them over and now we have 5 scrumptious half pints of saffron infused mango jam! This is an easy recipe, that I think anyone new to canning and preserving would enjoy making.

Makes 4 -5 half pints

4 1/2 cups mangoes, diced, peel removed, seed discarded. (about 4-5 mangoes)
1 cup sugar
1/2 tablespoon butter - to reduce foaming
A nice pinch of saffron threads, to enhance the flavor and color
3 tablespoons lemon juice
2 - 3 tablespoons of natural fruit pectin. Depending on how you like your jam, is how much or less you add.

Runnin' on Red ... Healthy Juice or Nefarious Cocktail?

Since our trip last year to San Francisco I've been missing the morning juice we'd have on our way out the door to the day's adventure. My sister-in-law, Maria Lydia, who lives in SF, introduced us to the world of juicing and we were hooked. Well, maybe I was more hooked than everyone else, and by everyone else I mean the Hub.
It's taken me some time to finally breakdown and buy a juicer**. Why? Because I didn't want to spend a whole lot of money on another kitchen gadget that I wasn't quite so sure I'd really stick with. The Hub summed it up for me, you'll juice furiously for a month and then adios and logic told me ... he's probably right.
What I wasn't counting on was how good it would be for running. You see I run, I am not a marathon runner, heck I haven't even been able to run my first 5K (mostly because of accidents and a few other mishaps I've encountered every time I try to participate in one) but I can run a 5K. I run because I like to eat and you can't be a foodie with a food blog and not expect to grow in the wrong way ... horizontally. So I run, but some days after a full day of work, I just need that little extra boost of energy to help me run my best. Instead of reaching for a very unhealthy energy shot, I drink up 8 oz of this little elixir and I run, boy do I run. Thus the name Runnin' on Red.
But the nefarious side to juicing, oh yes it can be delightfully nefarious, is that some of these juices make really awesome cocktails ... yup ... cocktails. And Runnin' on Red makes a perfect cocktail.  Here's the recipe for the juice and the cocktail.

Makes 4 cups

For the Juice:
2 medium to large beets, peeled, cut in quarters
1/2 pineapple, peeled, cut in quarters

Place two quarters of the beets and pineapple into the juicer and run through juicer for about 45 second.
Juice in this manner until all the beets and pineapple have been used.
Pour into a 1 quart mason jar. Keep refrigerated.

Drink 20-30 minutes before exercising or whenever you need a little natural burst of healthy liquid powered energy.

Makes 4 servings

For the Cocktail:
12 oz Runnin on Red juice
2 lemons, 1 juiced and 1 sliced into rings with a slit
4 ounces vodka**
Crushed ice
Ice cubes
4 ounces soda water

In a martini shaker add the first three ingredients with ice.
Shake for a good 30 seconds
Fill tall slim highball glass with ice cubes
Strain juice into glass (about 3 ounces +/-)
Float in about 1 ounce of soda water and give it one stir
Place lemon ring on the glass

Drink up!

**Recipe Notes:
Some of my favorite vodkas are Grey Goose, Kettle One, Tito's, Effen.
Check back soon for my review on my very affordable juicer.

Balsamic Strawberry Jam

It's strawberry season here in South Florida and it's time to jam! I love making and canning my own jams and preserves, but I know most folks don't want the hassle of sterilizing jars, processing them in boiling water, having a canner pot, a magnetized lid holder ... in other words, it's a lot of work and not for everyone.  So instead of giving you a recipe for 10 jars of jam and having you buy equipment you may never use again, I am sharing my recipe for one jar of the most delicious and hassle-free Balsamic Strawberry Jam you will ever have. The balsamic vinegar intensifies the flavor and sweetness of the strawberries and the lemon juice add just the right amount of tartness.

No need to sterilize because once the cooked and jarred jam has come to room temperature it's stored in the fridge and ready to be devoured. No special equipment or processing, all you need is one clean and dry, pint size, lidded jar, like a mason jar.

Spread it on bagels, toast, muffins, stir it into plain Greek yogurt or heat up a little jam and pour it over vanilla ice cream. Oh yeah it's that good and it is worth taking the time to make your own jam.


2 tablespoons white balsamic vinegar*
2 pints strawberries
3 tablespoons of sugar
3 tablespoons of natural fruit pectin
Juice of one lemon
3/4 cups sugar
pinch of salt
1/4 tablespoon of butter (to reduce foaming)
1 tablespoon balsamic vinegar

1. Hull and clean the strawberries and place in a glass bowl. Add the white balsamic vinegar and sugar and using a potato masher, mash the strawberries. Don't over mash, leave some large pieces. Allow to marinate 30 minutes.
2. Place a small plate in the freezer.
3. Add strawberries to a stainless steel pan, allow to come to a rolling boil. 
4. Add fruit pectin, stir and bring to a rolling boil.
5. Add the lemon, sugar and pinch of salt, stir and bring to a boil.
6. Stir in the butter
7. Allow to boil at medium heat, stirring often for about 20 minutes.
8. Take plate out of freezer and place a half teaspoon of jam on plate. If it gels the jam is ready. If not put plate back in freezer, allow jam to cook another 5 minutes and repeat plate test.
9. Turn off heat, stir in the tablespoon of balsamic vinegar.
10. Allow to cool enough to handle
11. Fill a mason or regular glass jar with jam, lid and allow to come to room temperature. Store in fridge.

Recipe Notes:

*I get white balsamic vinegar at Trader Joe's.

Individual Apple Pie Stuffed Pastry Shells

This week is another tasty, sweet recipe. For Thanksgiving, I made the traditional Pumpkin Pie since it is in fact traditional and my boyfriend loves it; however, I wanted to try something new as well. Another American classic is Apple Pie. I did not, however, want to go through the hassle of making the whole pie, so I sat and thought about how I personally like bite sized desserts or individual servings. I came up with using puff pastry shells instead of the pie itself. The apple pie filling would be the same recipe just in small, individual shells! The shells are topped with a glaze that add the right amount of sweetness because I consider apple pie more of a savory than complete sweet pie. You can serve this warm, which of course would be best, but it will taste just as good at room temperature. You can use real apples, but again I chose to save time and bought the canned, peeled, ready to use apples. Some skipped steps just make life in the kitchen that much easier, especially during the holidays where there are a whirlwind of things going on. I hope you'll enjoy this recipe and find it on your holiday table this year!

Recipe:
1 box puff pastry shells (6 count), thawed
1 3/4 cups peeled, chopped apples (or canned)
1/3 cup water
1/3 cup light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon flour
1 teaspoon sugar
1 tablespoon butter



1. Prepare the puff pastry shells as indicated on package. 

2. Cook the apples and water in a small sauce pan on high heat until it comes to a boil, stirring occasionally. Reduce to a simmer for about 5 minutes.

3. Stir in the brown sugar, cinnamon and nutmeg; simmer for another 5 minutes. Stir frequently.

4. In a small bowl, combine flour and sugar. Stir into apple mixture. Bring to boil and boil for 1 minute. Stir in the butter.

5. After the puff pastries have cooled to touch, fill the shells with the cooked apple filling. Serve warm as is or at room temperature. The glaze is optional; recipe as follows.

Glaze Recipe:
1/2 cup powdered sugar
1 tablespoon milk
1/4 vanilla extract

1. Combine all three ingredients in a small bowl and stir until combined.

2. Take a spoon a drizzle over the pastries. Serve warm or at room temperature. Enjoy!

Make Your Own Preserved Lemons

I don't know of anything more delicious and versatile as Preserved Lemons. And they are so easy to make too! Once you've made them, you'll never pay ridiculous amounts of money for a tiny jar again. Now, there is a catch ... you can't expect to make preserved lemons and be ready to use in the afternoon. Nope, it just isn't happening. This is a process, for beautiful jewel-toned preserved lemons, a long "waiting" period, about 4-6 weeks, is needed. But here's the beauty of this, a little of it goes a long way. And when you are about 2/3 of the way done with your jar, just make a new batch. It will take you all of 10 minutes to cut, salt and lid your lemons. If you know anything about me is that I love the flavors of Moroccan foods, and preserved lemons are a staple in
Moroccan cooking. As to what a preserve lemon tastes like ... briny, tart, a little sweet and the most intense lemon flavor you can possibly imagine. Taste a piece and you'll understand what I mean by intense. I will warn you though, you may find yourself opening the jar and sneaking a piece every so often - yeah it's that good.What can you use it in? Pretty much anything you think would be complimented by the preserved lemon, salads, pastas, grains, meats, curries, stew, baked goods like scones. You are only limited by your own imagination. Of course, I will be posting recipes soon but one way I enjoy it is to mash up a lemon into a paste and add olive oil. Now you have a delicious base for a sauce or dressing!

1 3-pound bag of lemons
1/2 cup kosher salt
1 1-quart glass jar with a tight fitting lid. Make sure you have cleaned and sterilized the jar.

First "dry fit" your lemons to see how many you can squeeze into your jar. In a one quart jar it will probably be about 5-6 depending on the size of the lemon. Remove the lemons.
Cut the stem side off (see picture)
Cut each lemon lengthwise, into quarter, taking care to only slice down 3/4 of the way down. The quarters need to remain attached to each other at the base (see picture).
Carefully, pull the quarters apart and pack with kosher salt, about 1 tablespoon or so per lemon (see picture).
Add one tablespoon of salt to the bottom of the jar. Close the lemons and pack them into the jar. As you add each lemon press down with a spoon to release it's juice. Sprinkle in salt over lemons as you add them. Once the jar is well packed, juice the remaining lemons and add the juice to the jar. Cover with remaining salt. Store in a cool, dry and dark place, like your cupboard or pantry.
Every other day using a clean spoon press down on the lemons to release more juice. Do this for about a week, and in 4-6 weeks your lemons will be ready. During the "pickling stage" you will continue to keep them stored in a cool, dry, dark place.

To use, rinse the lemons well to remove excess salt and discard the pulp (some folks use the pulp - so its up to you if you want to use or not). Use the rind, diced, chopped, sliced , in salads, stews, sauces, pasta dishes, you are only limited by your imagination. I've even pulled a quarter of a lemon out, rinsed and munched on it.

Pumpkin-Banana Walnut Bread with Butter-Whiskey Glaze.

A Two for Tuesday Recipe 

Anytime I have over-ripe bananas, I have to make my favorite bread, Pumpkin-Banana Walnut Bread. And if that isn't irresistibly delicious on it's own, I use my Butter-Whiskey Glaze all over it. Well, I don't just glaze it, I let it soak in to the warm bread.

This produces an almost bread pudding like custard-y texture, that is warm, gooey and the whiskey in the glaze provides a nice little kick. The pieces of  toasted walnuts scattered through out, add an unexpected delightful crunch, coupled with the warmth of cinnamon, nutmeg and cloves, making it a slice of heaven on a fork. 

Serves 8

1 cup canned pumpkin
1/2 cup vegetable oil
1 cup white sugar
2 eggs
1 cup buttermilk
1 1/2 cups AP* flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon, nutmeg, cloves
2 ripe bananas, mashed
1 cup toasted* walnuts, chopped

Cuban Fried Sweet Plantains - Plátanos Maduro Cubano

To go to a Cuban dinner and not find fried sweet plantains (a.k.a. plátanos maduros or maduros) at the table is almost like a slap in the face! It's expected, in some homes ... it's demanded, and some Cuban meals just "ain't right" if fried sweet plantains (maduros) are M.I.A.

Plantains are super versatile - they can be savory or sweet or a little of both. For more information about plantains see my post Simple Boiled Plantains. You are probably wondering how to pick out sweet plantains ... that's pretty easy. If the peel is yellow and has lots of black spots or sections, you got a winner.  There are some folks who prefer the plantain when it's almost all blackened. (This NOT rotted), and the plantain will be very, very sweet, almost syrupy. I prefer to have them at the yellow and black stage. It gives just the right amount of sweetness and texture, that complements the meal. Traditionally, plantains are fried in lard. You might be surprised to know that many Cuban foods were originally cooked or fried in lard. Since migrating to the U.S.A., Cuban have come to use less to no lard and have switched over to canola, olive or vegetable oils. It's a lot healthier, BUT I will say, plantains fried in lard are heavenly! Everyone has a favorite plantain that they have their eye once it's cooked, on the platter and sitting in front of them. And by that, I mean some folks like them a golden yellow, some a golden brown and some, like me , prefer the golden yellow with the crispy almost burnt edges (see photo). In my home, it has turned into a friendly fork fight at times, all in good fun of course. Cook up a batch and see what your family will do fork battle over!

Serves 4

3 - 4 Ripe plantains - yellow & black
1 cup canola or peanut oil

Peel your plantains by cutting each end and slicing down the length of the plantain. Slide you finger along the slit and gently peel off the skins.
Always slice your plantains on the bias.
In a stainless steel pan heat your oil until it reaches 375 degrees. Fry the plantains in batches so that the temperature stays at about 350 degrees. Turn over plantains as you see them start to darken. Depending on how ripe that plantain is how sweet and dark your cooked plantain will be.
As they cool, place on paper towels to soak up excess oil. You do not need to season them at all.

Serve with a traditional meal like Cuban Picadillo with white rice and Cuban Black Beans. ENJOY!

Recipe Notes:
Do not use olive oil to fry the plantains, it will ruin the taste.

Plums Roasted in Balsamic and Ginger

How many times do you buy fruit and it just never seems to ripen properly? Or worse yet, even when it does ripen it's bland and flavorless! What do you do ... eat it anyway, throw it out, feed it to your neighbor's dog?

I don't know about you, but with the high cost of grocery items, especially fruit, I can't afford to be throwing money away in that manner. Besides, I truly feel guilty when I throw out food or don't utilize as much of a food product as I can. When fruit is bland and flavorless, I turn to roasting them! Yes, that's right ... I roast my fruit. And when I do, guess what I get? Dessert!  Roasting takes bland fruit to "elegant as hell" dessert levels! The syrup, roasted fruit creates, rivals any chocolate syrup you can squirt over ice cream, or any granola or plain fruit you sprinkle over yogurt. The syrup, let me tell you about ... The syrup. It's thick, rich, it's sweet with just the right amount zing and a lovely, deep, jewel tone. And then there's the fruit itself! If fruit had a "make over" show, this would be it, drab to fab in under 45 minutes.

Serves 6

1/2 cup balsamic vinegar

1/2 cup sugar 

1/4 brown sugar

1/4 water

1/8 teaspoon salt

1 1/2 teaspoons vanilla extract

1" piece of ginger root, cut in half and smashed

6 plums, halved, pit removed

Sugar, to sprinkle over top