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Cranberry-Apple Streusel Crisp

29 Tuesday Nov 2011

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This delicious variation of apple crisp combines the sweetness of local fall apples with the tartness of Canadian fresh cranberries. Serve crisp hot, room temperature, or cold with a couple scoops of vanilla bean ice cream. Recipe adapted from Fine Cooking (click here for the original recipe).

INGREDIENTS

For the streusel

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped lightly toasted walnuts
  • 1/4 tsp. table salt
  • 3 oz. (6 Tbs.) unsalted butter, melted

For the filling

  • 5 medium tart baking apples
  • 6 oz. fresh cranberries (1-3/4 cups)
  • 3/4 cup plus 6 Tbs. granulated sugar
  • 1 oz. (3-1/2 Tbs.) all-purpose flour
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cinnamon

DIRECTIONS

  1. Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.
  2. Make the streusel. In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside.
  3. Make the filling. Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles. In a food processor, pulse the cranberries with 3/4 cup of the sugar until coarsely chopped. In a large bowl, combine the remaining 6 Tbs. sugar with the flour, ginger, and cinnamon. Toss in the cranberry mixture and apples.
  4. Mound the filling into a 8X8″ baking dish. Sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle.
  5. Put the crisp on the heated baking sheet and bake until the streusel is deeply browned and the filling is bubbling vigorously at the edges of the pie, 50-60 minutes. Check every 20 minutes, and if the pastry edge or the streusel browns before the filling is done, loosely cover the top or edges of the pie as needed with aluminum foil.
  6. Transfer to a rack and cool completely before serving. Serve with vanilla ice cream.

Chickpea & Cabbage Curry

08 Sunday Aug 2010

Posted by in Entree, Recipe, Uncategorized, Vegan, Vegetarian

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This is one of my favorite Indian curry recipes. It’s spicy, hearty, and bursting with flavor. The flavor of the dish continues to improve over time and therefore makes a great leftovers dish.

(*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from World of the East Vegetarian Cooking.

INGREDIENTS

Chickpeas

  • 5 tbsp olive oil
  • 2 med sized onions, minced
  • 8 cloves garlic, minced
  • 1 can diced tomatoes, undrained
  • 2 20-oz cans chickpeas, drained
  • 1 head of cabbage, chopped*
  • 1⁄2 cup vegetable (or chicken) broth
  • 1⁄2 tsp salt (preferably kosher salt)
  • 1 tbsp lemon juice
  • 1 fresh jalapeno pepper, minced*
  • 2 tsp very finely grated fresh ginger

Spice Bag #1

  • 1 tbsp ground coriander seeds
  • 2 tsp ground cumin seeds
  • 1⁄4 to 1⁄2 tsp ground cayenne pepper
  • 1 tsp ground turmeric

Spice Bag #2

  • 2 tsp ground cumin seeds
  • 1 tbsp ground amchoor
  • 2 tsp sweet paprika
  • 1 tsp garam masala

DIRECTIONS

  1. Heat oil in a wide pot over a medium flame. When hot, add onions and garlic. Stir until rich med brown.
  2. Reduce heat to medium-low and add spice bag #1. Stir for a few seconds. Add tomatoes. Sauté until well amalgamated with spice mix- ture and brown lightly. Add drained chickpeas and 1⁄2 cup water and 1⁄2 cup broth. Stir. Add spice bag #2, salt, and lemon juice. Stir again.
  3. Add chopped cabbage. Stir again.
  4. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add minced jalapeno pepper and grated ginger. Stir and cook, uncovered, for another 30 seconds.