Tag: Granny Smith

Irish Apple Cake with Whiskey Cream Sauce

Note: I was sent apples from Stemilt in order to create this Irish Apple Cake recipe. Opinions are mine alone.

I am pretty sure most countries and regions have some form of apple cake recipe. And why wouldn’t they, apple cake is delicious! Irish Apple Cake is a spiced cake with loads of apples within the batter. The cake has a nice crunchy crust and is traditionally served with a custard sauce.

Irish Apple Cake with Whiskey Cream Sauce

Stemilt, a family owned and operated fruit company based in Wenatchee, Washington, was kind enough to send me a care package of beautiful apples, including some granny smith apples.

With it being St. Patrick’s Day, I knew I had to make an Irish Apple Cake with the apples, of course.

The tartness and juiciness of granny smith apples make them a perfect choice for an Irish Apple cake!

The Irish Apple Cake recipe below is lightly adapted from Stemilt, and their version incorporates whiskey into the sauce for a more modern spin. Yum!

Ingredients:

  • Irish Apple Cake:
    • 4 Granny Smith apples, peeled, cored, and roughly chopped
    • 2 1/2 cups cake flour (or measure out 2 1/2 cups of all-purpose flour, remove five tablespoons, and replace them with five tablespoons of cornstarch)
    • 3/4 cup plus 2 tablespoons granulated sugar, divided
    • 2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon kosher salt
    • 1/8 teaspoon ground cloves
    • a pinch of ground nutmeg
    • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
    • 2 large eggs, at room temperature
    • 3/4 cup buttermilk
  • Whiskey Cream Sauce:
    • 1/3 cup powdered sugar
    • 2 teaspoons cornstarch
    • A pinch of kosher salt
    • 1 cup heavy cream
    • 1/4 cup Irish whiskey
    • 1/2 teaspoon vanilla extract

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Curried Butternut Squash and Apple Soup

I love how comforting a good bowl of soup can be in cold weather, plus soup recipes, including this recipe for Curried Butternut Squash and Apple Soup, are typically super easy to make!

I try to keep my freezer stocked with a bunch of different soups to enjoy on nights that I just don’t feel like cooking.

The use of curry in this Cooking Light recipe for Curried Butternut Squash and Apple Soup makes for a nice warm tasting soup.

Ingredients:

  • 1 tablespoon unsalted butter (or margarine to make dairy free)
  • 1 tablespoon olive oil
  • 1 medium leek, chopped
  • 1 granny smith apple, peeled and chopped
  • 1 tablespoon Madras curry powder
  • 1/2 cup dry white wine
  • 2 lbs pre peeled, pre cut butternut squash
  • 4 cups unsalted chicken stock (or vegetable stock to make vegetarian)
  • 2 tablespoons pure maple syrup
  • 1 1/2 tablespoons apple cider vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • coconut milk, to taste
  • 1/2 cup julienne-cut granny smith apple

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Haroset Braised Short Ribs

Passover begins tonight so I wanted to share a recipe I found from Martha Stewart for Haroset Braised Short Ribs that is Passover-friendly. The recipe can be made ahead of time and reheated but I just made it all in one day (this is definitely a recipe that involves some time to make– 5-ish hours. It might work well as a slow cooker dish. I will have to try that in the future!)

The short ribs are braised in Manischewitz wine and then served with a deconstructed Haroset, resulting in a really delicious dish!

Ingredients:

  • 2 pounds boneless beef short ribs
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil, divided
  • 5 small carrots (about 1 pound), 1 roughly chopped, 4 halved lengthwise and reserved
  • 1 celery stalk, roughly chopped
  • 1 medium onion, roughly chopped
  • 3/4 teaspoons ground cinnamon
  • 4 cups Blackberry Manischewitz wine
  • 3/4 cups red-wine vinegar
  • 1/4 bunch fresh thyme
  • 1/4 bunch fresh curly-leaf parsley, plus sprigs for garnish
  • 1 bay leaf
  • 1/2 cup walnut halves, for garnish
  • 1 Granny Smith apple, cored and cut into wedges

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Spiced Apple Two Bite Tarts

I love fall treats, but I can’t really justify making a whole apple pie for just my boyfriend and I; we would be eating it for days! So I love that this month’s Cooking Light had a recipe for mini spiced apple two bite tarts that I can also share with friends. I adapted the recipe slightly, adding some more fall spices. I also didn’t have any 1% milk on hand so I substituted heavy cream. I also topped mine with mascarpone instead of crème fraîche because I thought it would taste great with these tarts.

These are really easy to make; the most difficult part (a.k.a. most time consuming) is dicing the apples. But you definitely want to cut them nice and small so that they fit in the tarts. You also need a mini cupcake tin for this, but you can adapt it to make normal cupcake sized ones if you wanted, just increase the baking time.

Ingredients:

CRUST

  • 1/3 cup sugar
  • 1/4 cup unsalted butter
  • 2 tablespoons canola oil
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/3 cup very finely chopped toasted pecans
  • Baking spray with flour

FILLING

  • 2 cups finely diced peeled Granny Smith apple (~4 apples)
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water
  • 1/4 cup mascarpone

Continue reading Spiced Apple Two Bite Tarts

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