Serving Up {Salad}: Gorgonzola Waldorf Salad

I could probably eat salads every single day of my life and not tire of them.  In fact, I could probably eat salads every day of my life and never repeat a salad - I just feel like there are that many variations out there.  And salads really are a perfect summer food.  Served alone or alongside some grilled chicken, you have the makings of a gorgeous meal!

I stumbled across this recipe, using blue cheese, and knew that I wanted to make it but I prefer the milder gorgonzola over it's blue cheese cousin.  The recipe, as written, is just a suggestion.  Add more apples or less celery or change out the nuts - but whatever you do, make the dressing!  I loved it.  Thick and creamy and delicious.  In fact, I loved it so much that I used the leftover dressing as a vegetable dip and would highly recommend trying it.  Delicious!

One Year Ago: Thai Barbecued Salmon Filet
Two Years Ago: Welsh Cakes
                            Philly Steak

GORGONZOLA WALDORF SALAD     
(recipe adapted from Beyond the Peel)
printable version

Salad:
2 apples, I prefer a tart variety (granny smith)
2 celery stalks, optional
4 cups mixed salad greens
1/2 cup roasted pecans
fresh ground pepper, as desired

Dressing:
1/2 cup crumbled Gorgonzola
1/2 cup sour cream
2 Tbs. lemon juice
2-4 Tbs. water
Place all the ingredients together and blend until well combined and desired consistency.

Serving Up {Cake}: Apple Cake with Butter Sauce

I mentioned last week that I had purchased 120 pounds of apples from a local farmer...and boy oh boy are we enjoying our apples!

Autumn is the perfect time to enjoy all kinds of baked apple goodies and this cake is one of my favorite!  It comes from my aunt and my mom used to make it when I was growing up and I continue to enjoy it all these years later.  The cake itself is packed with shredded apples and yummy spices, but then as you serve the cake you top it with a butter sauce that is to die for!  I will admit that I kind of like to drench my cake in sauce, so feel free to follow suit.  I won't judge.

One Year Ago: Pumpkin Bread

APPLE CAKE WITH BUTTER SAUCE     
(recipe from aunt June)
printable version

2 cups sugar
1/2 cup butter
2 eggs
4 cups shredded apples
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
dash salt
1 cup nuts (optional)

Preheat oven to 350 degrees.  Prepare a 13x9 pan by greasing and flouring it.
In a large bowl, cream together sugar and butter.  Add eggs and mix well.  Add apples and continue to blend.  Gradually add dry ingredients.  Smooth batter into prepared pan and bake for 35-45 minutes, or until a toothpick tests clean.
Serve cake warm with warmed butter sauce.

Butter Sauce:
1/2 cup butter
2 cups sugar
1 cup evaporated milk
2 tsp. vanilla

Combine sugar, butter and milk in a large saucepan over medium heat.  Bring to a soft boil and simmer for 10-15 minutes.  Remove from heat and add vanilla.
Serve warmed over warm apple cake.

Serving Up {Dessert}: Caramel Apple Crisp

Apples are on!!!  I currently have 120 pounds of apples in my entry way...40 pounds each of red delicious, Jonathans and primes.  Thanks to access to a local farmer, I picked up my delicious jems for less than 50 cents a pound.  We are huge apple eaters around here so we are kind of loving it!

Most of our apples are eaten straight but we do have a few favorite apple recipes that we enjoy when the apples are plentiful.  This particular recipe is at the top of the list.  Apple crisp is a favorite regardless, but add a jar of caramel sauce and an old favorite is taken to an all new level!  Served warm or cold, with or without ice cream, it's a winner!

One Year Ago: Roasted Pumpkin with Shallots and Sage

CARAMEL APPLE CRISP     

printable version

8 granny smith apples, peeled/cored/sliced
2 tbs. lemon juice
⅔ cup sugar
⅓ cup flour
2 tsp. cinnamon
¾ tsp. nutmeg
¼ tsp. cloves
¾ tsp. salt

1 12-ounce jar caramel ice cream topping

2 cups brown sugar
2 cups flour
1 cup oatmeal
½ cup pecans or walnuts, chopped (optional)
1 cup butter, melted

Prepare by buttering a 13x9 glass baking dish and preheat the oven to 375 degrees.
Place apples and lemon juice in a large bowl and stir until the apples are coated with the lemon juice. In a separate bowl, combine the sugar, flour, cinnamon, nutmeg, cloves and salt and stir until combined. Pour dry ingredients over the apples and stir until the apples are well coated. Spread the apples evenly in the prepared baking dish.
Pour caramel sauce over the top of the apples.
In a medium bowl combine the brown sugar, flour, oatmeal, nuts and melted butter and stir until it forms course crumbs. Spread the topping over the caramel layer.
Place in oven and cook 40-50 minutes, until the topping is browned and the apples are tender.

Serving Up {Side Dish}: Yams and Apples

It is November! When did that happen? The holidays will be here before we know it.

My home will be the hotel for some out of town visitors this Thanksgiving, but I have been relieved of the duties of hosting or preparing the meal this year. I may not be cooking this year but I do have some Thanksgiving standard dishes that, were I to be cooking, would make their annual appearance. I have posted the rolls and the pie recipes during my pumpkin-a-thon. Here is the first of "the rest" of the menu...

Years ago, back when I only had one baby, a friend from church made this side dish for a Thanksgiving dinner and it instantly became "my" Thanksgiving recipe for yams. Sorry to all of you that go for the yams topped with marshmallows - you won't find them at my house.

The tart apples pair perfectly with the yams in this dish. When I received the written recipe from my friend it did have the option of adding raisins to the dish but I have never taken that option so I can't comment on it. What I can comment on is that I have substituted orange juice in place of the pineapple juice and the results are divine. In fact, it is a bit of a toss up as to which I prefer...

YAMS & APPLES     
(recipe from Cindy S.)
printable version

3-4 lbs. fresh yams, cooked until tender; cooled and peeled
(or you can use 2 29-ounce cans Yams)
4-5 granny smith apples, peeled, cored and sliced
2 cups pineapple juice (I have had yummy success with orange juice)
¾ cup sugar
½ cup butter
1 tsp. salt
3 Tbs. corn starch
½-1 fresh lemon, juiced
chopped pecans (optional)

Butter a large casserole dish. Alternate layers of sliced apples and cut up yams; set aside.
In a saucepan, mix corn starch and sugar and then add the remaining ingredients. Bring to a boil; turn down the temperature and cook until thickened. Remove from heat and squeeze the lemon juice into the sauce and mix well. Pour sauce over the yams and apples. Sprinkle with chopped pecans (optional).
[at this point you can refrigerate until ready to bake]
Bake at 300 degrees for 1 hour.