Apple Harvest Bread

Yields 3 mini loaves

2 c all-purpose flour (can sub 1 c for whole wheat flour)

1 c sugar

2 T chopped candied ginger (or 1 tsp ground ginger)

1 tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

½ tsp salt

1 stick (1/2 cup) cold butter, cubed

2 eggs

¼ c buttermilk

1 tsp vanilla extract

1 cup finely chopped tart apple (unpeeled)

½ c chopped walnuts

½ c golden raisins

Preheat oven to 350 degrees

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ginger. Cut in butter until mixture resembles coarse crumbs.

In a small bowl, combine eggs, buttermilk, and vanilla. Stir into the flour mixture until just moistened. Fold in pears, nuts, and raisins.

Spoon batter into 3 5 ¾ in x 3 in x 2 in mini loaf pans. Bake for 35-40 mins or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Basil Salt

1 cup fresh basil leaves, unwashed or if washed, dried very well

1 cup coarse kosher salt (not table salt)

Preheat oven to 200 degrees.

Place salt and basil in a food processer and run until mixture is a uniform bright green color. Spread evenly onto a rimmed baking sheet. Bake for 50 to 60 minutes – halfway through baking you will need to carefully use a spatula to break up the salt and spread out again for the remainder of baking. Let cool completely. Place back in a clean and completely dried food processor and pulse till just until salt is broken down fine - no clumps. Store in an airtight container, occasionally breaking up salt as necessary.

Use as you would table salt to add a bit of flavor to any dish.

Put in a glass spice jar with a hand-made label for a great gift!

Eggplant Casserole

Serves 5 to 6

Prep Time: 30 mins  Cook Time: 30 mins

1 large eggplant, diced roughly to ½ inch cubes

1 lb lean ground beef, pork or turkey or meatless crumbles

16 oz ricotta cheese or cottage cheese

1 jar your favorite tomato pasta sauce

1 bag shredded mozzarella or 1 large ball fresh mozzarella sliced thin

1 cup frozen spinach, thawed and liquid drained

1 small yellow onion, diced (about ½ cup)

¼ cup fresh basil, finely chopped or 1 T dried

1 large clove garlic, pressed or finely minced

Olive oil

Salt and Pepper

Preheat oven to 400

In a skillet, heat 1 T oil over medium heat and sauté onion about 5 min till slightly translucent. Add pressed garlic and stir. Add eggplant and sauté for about 5 min. Transfer to a baking sheet, season with salt and pepper then roast for 30 minutes in the oven, stirring occasionally.

Wipe skillet clean with a paper towel or cloth. Add ground meat and brown over medium heat seasoning with salt and pepper. If using fatty meat, drain after browning and return to the pan (If using meatless crumbles, cook as directed). Add jarred sauce and heat for 5 minutes. Then bring down to a very low simmer.

In a medium bowl, mix ricotta, spinach and basil.

When eggplant is finished roasting, remove and turn oven down to 350 degrees. In small deep casserole or lasagna pan, layer first the eggplant, then the cheese/spinach/basil over the top, next the meat sauce, and lastly top with mozzarella.

Bake for 20 to 30 mins, or until hot and bubbly

(Sorry for the lack of photos of the finished dish – it was eaten to quickly! Next time I make it, I’ll try to remember to snap a shot before devouring.)

Tomatoes and Goat Cheese on Toasts

As summer is in full steam, tomatoes are ripening on the vine. This year I'm growing some varieties I've had great luck with and a few new varieties. It's amazing the many colors, shapes and tastes tomatoes come in.

A great way to savor tomatoes this summer is simply slicing up a baguette, drizzle it with olive oil, sprinkle with salt and pepper and broil until toasted. Then spread a generous layer of soft goat cheese and top with bits of tomato. The tang of the goat cheese pairs great with the sweetness of the tomatoes. Even drizzle a bit of infused oil over the top for yet another layer of flavor, but let the tomato shine!

Caramelized Banana Almond Torte

1 ½ cups almond meal* + ¼ cup reserved

¼ cups slivered or sliced almonds

¾ cup plus 2 tablespoons confectioners’ sugar

4 large egg whites

¼ teaspoon salt

½ teaspoon almond extract

4 ripe bananas sliced 1/8^th inch thick

½ cup caramel sauce

2 tsp rum or 1 tsp rum extract

1/8 tsp salt

Nonstick cooking spray

Preheat oven to 325°. Cut a piece of wax or parchment paper to fit the bottom of an 8-inch round cake pan. Coat pan with nonstick spray, place prepared paper round in bottom of pan, and spray paper. Sprinkle evenly with ¼ cup slivered or sliced almonds.

*If you don’t have almond meal, use 1 ¾ cup sliced or slivered almonds and pulse in a food processor till ground fine.

In a medium bowl, combine almond  meal and confectioners’ sugar with a whisk.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually add remaining 2 tablespoons of confectioners’ sugar and beat until stiff glossy peaks form. Beat in almond extract. In three additions, gently fold in ground almond mixture.

Evenly spread batter into prepared pan, tapping pan on counter to expel large air bubbles. Bake until golden brown and firm in center, 40 to 45 minutes; cool completely in pan. Invert onto a cooling rack, leaving the parchment lined top in place.

On a serving plate, sprinkle reserved ¼ cup almond meal onto the plate. This will help prevent your torte from sticking to the serving plate.

Using a long serrated bread knife, carefully slice the cooled torte in half. Place the bottom half on top of the plate sprinkled with almond meal.

To make the salted caramel sauce, dissolve 1/8 tsp salt into rum or rum extract. in a small bowl. Stir in caramel sauce.

Heat a skillet sprayed with non-stick cooking spray on medium heat. Place slices of banana into the hot skillet and cook for a minute or so, just until the bananas start to caramelize. With the help of a butter knife or offset spatula flip the bananas to caramelize the other side. Take the pan off the heat and very gently remove the bananas from the pan and place onto the plated torte bottom. Be careful as the bananas are very hot! Continue to cover the bottom  layer of torte with the caramelized bananas – should take about 2 to 2 ½  of the bananas.  Drizzle ¼ cup of the salted caramel sauce over the bananas. Carefully flip the top layer of torte onto the bottom layer. Press gently and then remove the parchment paper. Pour the remaining ¼ cup of salted caramel on top of the torte and gently spread over the entire top using a butter knife or offset spatula. Wipe out the skillet with a damp cloth, spray again with non-stick spray and caramelize the remaining the bananas placing them on top of caramel-covered torte. Serve immediately or chill in the refrigerator until ready to serve. The flavors will infuse into the torte the longer it sits.

(torte recipe courtesy of Everyday Food)

Summer Salad: Wild Rice Salad

Here is a refreshing side to take to your next picnic, party, or just make for yourself!

Wild Rice Salad

1 pouch ready-to-serve wild rice (warmed then cooled)
1 cup finely chopped celery (4 to 5 celery ribs)
1 cup finely chopped red bell pepper (1 bell pepper)
1 cup finely chopped zucchini
1/2 cup dried cranberries
1/2 cup bottled salad dressing (balsamic or raspberry)
1/4 cup chopped fresh herbs (parsley, basil, mint)

Mix all ingredients and chill several hours to overnight before serving.

Optional add-ins:
chopped walnuts or pecans
sunflower seeds
Feta cheese

Cupcakes!

Cupcakes are a way to put a power pack of flavors into a artful package. You can be as creative as you want to be with flavors, textures, and techniques, from classic to CRAZY!