By Perry Washburn
Last fall, on a trip to Napa Valley, we stayed in a great little B&B. The host made amazing breakfasts, which often included muffins or scones, omelets or a baked egg dish, and - I think every day - baked fruit.
This is not something I do much. But I was struck by how easy it was. And how much we liked it. His usually had some liquid, often in the form of a liqueur.
When friends came for the weekend recently, I remembered the fun of baked fruit. Here is my variation:
8 apples, cored and sliced (I don't bother to peel them)
1/2 stick butter, melted
1/4 C butterscotch schnapps
1/2 C brown sugar
1 tsp cinnamon
1/2 C sliced almonds
Butter a backing pan large enough to hold the apples 2-3 slices deep. Layer the apples. Mix the butter the schnapps, and drizzle over the apples. Sprinkle the brown sugar and cinnamon, and then the almonds over the top. Bake at 400 degrees for about half an hour.
The kids (and adults) LOVED this.
Note: the liqueur options are nearly endless here. This version tastes a bit like caramel apples, part of its appeal. But pears and a rasberry liqueur, for instance, also would be great.
Showing posts with label Cinnamon. Show all posts
Showing posts with label Cinnamon. Show all posts
Thursday, November 12, 2009
Wednesday, November 11, 2009
Greek Stew
By Kathryn Washburn Breighner
I've been making this simple stew for years. It's a standby, an easy dish that takes minutes to prepare and about an hour to simmer. There is a surprising ingredient that is added near the end of the cooking time that brings the flavors together in a simple explosion: cinnamon! Why would anyone buy a packet of stew seasoning when this one is so simple, so tasty and minus the chemicals in the grocery store packet. Serve this stew with a salad and a loaf of bread and you've got a great dinner.
Ingredients:
1 lb stew meat (or a cut of meat that you like cut into 1" pieces)
1 T olive oil
1 large onion, cut into large wedges
3 large potatoes, cut into wedges
1/2 c carrots, cut into chunks--more if you like carrots, I do
1 can tomato paste
1 t cinnamon
salt and pepper to taste
Saute the meat and onion in the olive oil until the meat just begins to turn pink. Add the tomato paste and then using the tomato paste can, fill it 3 times with water and add to the meat.
Bring to a boil over medium heat. Add the potatoes and carrots, salt and pepper, bring to a simmer then cover and simmer stirring occasionally for 45 minutes. Add the cinnamon, stir well, cover and simmer 15 minutes. That's it!
I've been making this simple stew for years. It's a standby, an easy dish that takes minutes to prepare and about an hour to simmer. There is a surprising ingredient that is added near the end of the cooking time that brings the flavors together in a simple explosion: cinnamon! Why would anyone buy a packet of stew seasoning when this one is so simple, so tasty and minus the chemicals in the grocery store packet. Serve this stew with a salad and a loaf of bread and you've got a great dinner.
Ingredients:
1 lb stew meat (or a cut of meat that you like cut into 1" pieces)
1 T olive oil
1 large onion, cut into large wedges
3 large potatoes, cut into wedges
1/2 c carrots, cut into chunks--more if you like carrots, I do
1 can tomato paste
1 t cinnamon
salt and pepper to taste
Saute the meat and onion in the olive oil until the meat just begins to turn pink. Add the tomato paste and then using the tomato paste can, fill it 3 times with water and add to the meat.
Bring to a boil over medium heat. Add the potatoes and carrots, salt and pepper, bring to a simmer then cover and simmer stirring occasionally for 45 minutes. Add the cinnamon, stir well, cover and simmer 15 minutes. That's it!
Subscribe to:
Posts (Atom)