apples - - Page 2

by gansie

Snuggle Up: Endless Simmer’s Fall and Winter Recipe Guide

I know what you’re about to say. And yes, summer is truly over. But wipe away that tear. You’re in store for warming winter soups and crispy broccoli florets. Huddle ’round the radiator, with your laptop (or electronic device of choice) and check out our recipes to keep you satisfied until that first asparagus breaks through the ground.

For this first day of autumn, you’ll find below some highlights from our archives, plus the link to the entire collection, which we’ll be sure to update as we try out new far mar finds and desserts that don’t count because it’s sweater season.

Endless Simmer’s Fall and Winter Recipe Guide

Apples and Chickpeas with Apple Cider
Just how you (may?) like it: sweet and vegan.

Apple Chutney Tarts
“As good as McDonald’s apple pies,” says husband.

Brussels Sprouts and Cauliflower with Orzo and Arugula, Cream Cheese, Lemon Sauce
Surprise: Brussels can be awesome when boiled.

Carrot Fries
Serve with blueberry ketchup.

Curry Cauliflower and Coconut Milk Soup
Black beans with coconut milk? Yup.

Click through for more cold weather stand outs. And if you wanna take a look at all of Endless Simmer’s cooking experiments – try our Recipe Index.

in Recipe 0 comments

by BS

Cocktail O’Clock: A Heated Affair

Now that apple season is officially here (and apple recipes are officially everywhere) it’s just about time for a nice hot cider. And what hot drink couldn’t be made better with a little tequila?

Jacques Bezuidenhout, brand ambassador for Tequila Partida, sent over this recipe for making your own apple cider, plus a cocktail creation that kicks that cider up quite a few notches.

Heated Affair

2 oz Partida Anejo Tequila
6 oz Hot Spiced Apple Cider
Heavy Cream

Apple Cider Preparation:
In a pot add organic apple juice. Add winter spices like cloves, cinnamon stick, all spice, and orange peel. Start of by adding a few cloves, one cinnamon stick, etc…so as to find the right-spiced apple cider flavor. You can always add more spice later. Bring everything to a low heat for about 15 mins. Taste for flavor. When the desired flavor is reached then take off stove. Strain out all the spices and orange peel.

In a small warm wine glass add Tequila and hot apple cider. Float heavy cream.

Garnish: Grate fresh Nutmeg over cream.

Find more drink ideas in Endless Cocktails.

by Borracho

100 Ways to Use an Apple

It’s hard to believe it, but September is already here, which means apple season is ripe for the picking. But this year, don’t think just apple pie and apple sauce. Think apple jelly and apple pizza. Apple soup and apple grilled cheese. If you must, go ahead and think apple pie, but at least top it with bacon.

From Endless Simmer and all our favorite blogs around the web, check out 100 ways to use an apple.

Click on the photos for full recipes.

Also Ripe for Fall:
100 Ways to Use Tomatoes
100 Ways to Use Pumpkins
100 Ways to Use Sweet Potatoes

All 100 Ways — 1,200 recipes and counting! — found here.

(Top photo: alvimann)

in 100 Ways / Featured / Lists 12 comments

by BS

America’s Top 10 New Sandwiches — Veganized

Our recent article on America’s Top 10 New Sandwiches has caused quite a stir in the blogosphere, but no one was more riled up than a group of spunky vegan bloggers. Their de facto leader, Namely Marly, explains:

We read this article with great curiosity but it didn’t take long until the curiosity faded and was replaced with something else. OK. We were grossed out. Particularly at one sandwich that referred to an ingredient called suckling pig. We hoped this was a reference to something other than the obvious, but it appears it is exactly as it sounds. Only one of the 10 sandwiches appeared to be vegetarian. We felt like a cross between Stan Laurel and Rodney Dangerfield, scratching our heads with a half whimper and half scowl thinking, “Why don’t we vegans get any respect?”

So they decided to demand their own respect, teaming together to create tasty and healthy versions of each cholesterol-laden entry on the list of America’s Top 10 New Sandwiches. Hence, America’s Top 10 New Sandwiches — Veganized. Here are all ten of ’em. Follow the links for recipes.

10. The Vegan Spuckie

We called this olive-carrot-mortadella goodness from Cutty’s in Boston “the one sandwich that most successfully merges the old-school method of overdoing it on Italian meats with the new world of artisan, veggie-centric goodness.” Drop the meat part and it’s still drool-worthy. Trina Jaconi Biery of Your Vegan Mom made her own meat-free mortadella, featured here on a ciabatta roll topped with vegan mozzarella and a sweet carrot-olive salad.

Recipe: The Vegan Spuckie

(Photo: Trina Jaconi Biery)

9. Vegan Bulgogi Steak Sandwich

When Allyson Kramer of Manifest Vegan learned there was a Bulgogi Steak Sandwich (from Koja in Philly) on the list, she jumped at the chance to veganize it. As a child she used to eat bulgogi steak sometimes twice a week. Now a vegan, she’s been hankering to try a veggie-friendly version. Served on a hoagie roll (Allyson even provided a recipe for gluten-free hoagie if that’s to your liking), marinated tofu is topped with caramelized peppers and onions, chili garlic sauce, and melted vegan mozz.

Recipe: Tofu Bulgogi Steak Sandwich

(Photo: Allyson Kramer)

in Featured / Lists / Sandwich / Veggie 16 comments

by Miss K

Labels are for Soup Cans

It is a question I’ve had to answer again and again. If it doesn’t come up the first time meeting me (what tipped you off — the obviously thrift store jeans or the decrepit Earth shoes?) I know it still dwells in my new friend’s/coworker’s/grocery store checker’s mind. Maybe they open my fridge for another beer and encounter a meat drawer full of cheese. Perhaps they suspiciously eye my container of leftover tofu pad Thai. Whatever sparks it, I always know it’s lurking below the surface like Jaws, if Jaws ate black beans instead of people. “Are you a vegetarian?”

The answer, strictly speaking, is no. The answer, compared to most Americans, is basically, yes. I first heard the term flexitarian a few years back, and I actually suppressed a gag reflex. Sorry ES, I know they once received a nomination for eater of the year, but I am not ready to unite my eating habits with the soy hemp pomegranate latte crowd. At a recent foodie gala thing, I overheard someone say, “I don’t know what I’m going to eat when I go home because this is my first Thanksgiving as a pescatarian.” Cue aforementioned gag reflex, and accompanying eye roll. I mean, come on, you could practically cut the sanctimony with a fillet knife. Blech.

So, my answer, like most real ones, is, it’s complicated. I like happy meat from happy cows and you likely won’t find any animal parts in my fridge unless my husband has a hankering for sausage on his homemade deep dish pizza. One coworker dubbed all of my leftovers “nut-berry casserole.” But…I believe in hospitality, both giving and receiving, so I will eat (and enjoy) any lovingly prepared food, animal or otherwise. Don’t knock the West Virginia pickled hot dog ‘til you’ve tried it. And if the only place to watch the Illini game is Buffalo Wild Wings, bring on the hot and spicy wing platter.

I don’t think telling you how great vegetarianism is will convert you any more than telling you how often I go to church is going to make you a Christian. But St. Camillus does have a fabulous 10:30 mass if you ever care to join me, and if you come for lunch afterward, I dare you to leave any nut-berry casserole, I mean Gado Gado, on your plate.

Gado Gado (A dish so nice they named it twice)

in Eggs / Personal / Recipe / Veggie 3 comments

by Borracho

Super Bowl Grub: Kimchi and Apple Brats

I have never been one for slow cookers. I understand the appeal and do not deny the results but I typically take little satisfaction from putting all my ingredients in a crock pot and letting it do all the work. That being said, the Super Bowl is the slow cooker’s — well — Super Bowl. When you have a bunch of friends coming over, nothing is easier than having a portion of the game day eats just simmering away without needing much attention.

And what better to have simmering than sausage? Recently the governors of Pennsylvania and Wisconsin made the typical Super Bowl bet of food/drink from each respective state. Included in Wisconsin’s bet is a selection of bratwurst, cheese and beer. Besides making me want to visit Wisconsin for the first time in my life, it also had me craving some brats. But instead of the typical sauerkraut and brats, I decided to top mine with Korean kimchi, the spicy, funky Korean cabbage dish that is basically what sauerkraut wants to be when it grows up.

in Recipe / Red Meat 3 comments

by Miss K

Eat This, McDonald’s

My husband and I have been reading Fast Food Nation by Eric Schlosser, which, for those of you have not heard about it, breaks down the evils of fast food generally, and McDonald’s specifically, point by saturated point . Each chapter is more disturbing than the last, from factory farms to exploited workers’ rights on down the digestive tract to e. coli tainted meat. Ugh.

But among all this, what really knitted my eyebrows was the role of the self-titled “flavorists” in the McManufacturing process. These chemists are responsible for nothing less than making that flash-frozen, shipped, thawed, deep-fried potato stick taste (well, smell, actually) like a McDonald’s French fry. These highly educated men and women have managed to create something so deceptive that the author, upon smelling a slip of paper laced with these chemicals, had to open his eyes to make sure there was no one in the room actually grilling a burger. Yet the only shout-out these alchemists receive (at least publicly) is a mention of natural (that’s right, natural) or artificial flavors at the end of a very long list of Mcgredients.

And therefore, as I explained to an understandingly confused friend, it was a compliment for my husband to say that my apple tarts tasted “as good as McDonald’s apple pies.” And no pHd in taste-manipulation required. Here’s the recipe so that you too can feel like a “flavorist.”

Apple Chutney Tarts

in Recipe 3 comments