Sautéed Apples

Healthy Apple Dessert
I am a chunky monkey – the result of what I’ve been cooking lately. A diet of nothing but butter, sugar and flour for five months has taken its toll on my booty. I’ve been trying to get myself back in line – taste testing only a smidge of a recipe and freezing the rest – or giving it away to grateful neighbors.

But, you see, ‘just a taste’ is not enough for me because, well, I have dessert FOMO. If I don’t eat at least one confection each and every day, I’m convinced I’ve been deprived. So, I came up with this dessert that feels like decadence rather than depravation. There’s no butter, no refined sugar and no flour. That’s a triumph for me considering butter, sugar and flour are the Holy Trinity in my world. The Greek yogurt is as creamy as a dollop of unsweetened whipped cream, but packed with protein. The apples and cinnamon provide classic holiday apple pie flavor and the healthy-fat walnuts add the necessary crunch. It’s simple, nourishing and satisfying – and a foil to dessert FOMO.


Sautéed Apples

A healthy riff on Autumn apple desserts.

Ingredients

  • 1 apple, peeled and cored
  • 2 Tablespoons water
  • ⅛ teaspoon cinnamon
  • Pinch salt
  • 4 oz. full fat Greek yogurt
  • 2 Tablespoons chopped maple walnuts (optional)*

Directions

  1. Cut apple into quarters and then cut quarters into 4 slices. In a medium sized skillet, combine apples with water, cinnamon and salt. Bring to boil over medium high heat then reduce to medium low, cover and simmer, stirring occasionally, until apple slices are tender, 8-10 minutes.
  2. Meanwhile, place yogurt on serving platter. I made a yogurt timbale by lining a ramekin with cheesecloth, pressing the yogurt into the ramekin and then inverting the timbale onto the plate, but you can also just scoop it prettily onto whatever dish you are using.
  3. Arrange warm apple slices on and around yogurt and sprinkle with maple walnuts. Serve warm.

*Maple walnuts can be made by combining 2 Tablespoons walnuts with 1 Tablespoon maple syrup in a small sauté pan. Heat ingredients until maple syrup is vigorously bubbling, reduced and evenly coating nuts. Cool and break nuts apart before using.
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Cranberry sauce with dried cherries

Cranberry Sauce with Dried Cherries
Thanksgiving isn’t the time for experiments. The family gathered around our table crave the classics – the flavors from childhood Thanksgivings past. But, I’m never satisfied with the classics – even new classics. I want to play. When I hit upon “The Ultimate” sweet potato casserole recipe, I swear it will be my go-to recipe for all the years to come. Yet, by next November, there are three new recipes I want to try. I’m always experimenting, always trying something new…except for my Cranberry Sauce. What could possibly be special about cranberry sauce? The C-sauce doesn’t play starring role. Frankly, it’s not even a co-star. Cranberry sauce lands somewhere in the chorus, but I couldn’t imagine my Thanksgiving table without it. And it has to be this version. The warming spice and tart cherries pair perfectly with the cranberries – elevating the sauce just so, but not too much. Classic, with a twist. So, from my Thanksgiving table to yours…

Cranberry Sauce with Dried Cherries and Cloves

Original recipe from Bon Appétit

Ingredients

  • 2 ½ cups cherry cider or tart cherry juice
  • 1 8-ounce package dried tart cherries
  • 1 cup sugar
  • 1 12-ounce package fresh cranberries
  • ¼ teaspoon (generous) ground cloves

Directions

  1. In a large saucepan, combine cider or juice with dried cherries. Bring to simmer. Remove from heat and let stand for 8 minutes to soften cherries.
  2. Add sugar, cranberries and cloves. Cook over medium high heat until cranberries burst, stirring occasionally, about 8-10 minutes.
  3. Refrigerate until cold, about 4 hours. Can be made a week in advance.

Cranberry sauce with dried cherries and cloves

Cranberry Cherry Sauce

For all of November, and most of October if I’m honest, I’ve had a terrible bout of writer’s block. It’s not lack of topics, the “what,” that has me flummoxed; there are plenty of topics – big topics, sensitive topics and juicy topics. However, approaching them, the “how,” has confounded me for weeks.

So, as we move into December, I find myself tardy on both this recipe’s relevancy and the announcement of my not-so-recent career resignation after 15 years. I’ve spent the majority of the last two and a half weeks in my bathrobe without any rush to return to the workforce (or post, obviously).

Cranberry Sauce with Dried Cherries and Cloves

Original recipe from Bon Appétit

Ingredients

  • 2 ½ cups cherry cider or tart cherry juice
  • 1 8-ounce package dried tart cherries
  • 1 cup sugar
  • 1 12-ounce package fresh cranberries
  • ¼ teaspoon (generous) ground cloves

Directions

  1. In a large saucepan, combine cider or juice with dried cherries. Bring to simmer. Remove from heat and let stand for 8 minutes to soften cherries.
  2. Add sugar, cranberries and cloves. Cook over medium high heat until cranberries burst, stirring occasionally, about 8-10 minutes.
  3. Refrigerate until cold, about 4 hours. Can be made 4 days in advance.