Terra Americana

Inspired by Food 52 - Crispy Delicata with currant, fennel and apple relish

As with most of what inspires me on Food 52, I love this recipe for it's simplicity and fresh flavors. Crafted by TheWimpyVegetarian this was a holiday award winner a few years ago.

The ingredients are easy enough to find, but ones I don't always think of using. On it's own or paired with pork chops, eggs or rice it it makes an elegant meal. Looking for something out of the ordinary to go with this year's Turkey? Look no further.

2 Delicata squash
Salt
Olive oil
1 lime
- 1/2cup dried currants
- 1/2crisp apple, peeled, seeded, very small dice (I used Pink Lady)
- 1fennel bulb, outer layer removed, very small dice
- 1cup apple cider
- 1tablespoon Calvados

Slice the ends off of the squash. Slice into 1/2" rings and remove the seeds with a spoon. Reserve the seeds for another use or roast them with some cayenne pepper, salt, and cumin and sprinkle over the finished dish.

Continued...

More menu masterpieces from TheWimpyVegetarian;

Photo Credit: The Whimpy Vegetarian

Posted in A is for Apple, Harvest Foods, Holiday Ideas, Vivacious Ideas for Veggies, What you've shared | Permalink | Comments (0)

Inspired by Saveur - Welsh Rarebit Bites with Apples and Granville Cheddar

I always wondered about Welsh Rarebit. I have long known it was not made with rabbit, yet still it is there in my head that it is. I found a recipe for the British favorite in Saveur. Sometimes rarebit is prepared like a fondue, but this one is more like grilled cheese on steroids.

This weekend I traveled up the road apiece got apples at Nestrovich and aged cheddar from my favorite country store. I am thinking this is a terrific recipe for a Monday evening meal. The absence of rabbit will it a much easier sell to the men at my kitchen table.

Day old bread, cut into 16 slices. Its best if they are about 2" wide by ¹⁄₂" thick.
3 tbsp unsalted butter or Coconut Oil, melted
1 small tart apple, such as Macoun, Macintosh or Granny Smith, peeled, halved, cored, and thinly sliced - or try 1 cup roasted apples
8 oz. shredded cheddar cheese
3 tbsp greek yogurt
1 tsp Worcestershire sauce
1 tsp horseradish mustard
1 tsp local honey
Sea salt and freshly ground black pepper, to taste

Heat a grill pan over medium-high heat. Brush bread with melted butter; working in batches, grill, flipping once, until golden on both sides, about 2 minutes. Transfer to a parchment paper-lined baking sheet. Layer 2 apple slices on each toast; set aside.

Arrange an oven rack 4″ from broiler and heat broiler to high. Mix cheese, yogurt, Worcestershire, mustard, honey, salt and pepper in a small bowl. Spread about 1 tbsp. of the cheese mixture over each toast. Broil until topping is melted and golden brown, about 4 minutes.

Simple ideas for busy weeknights:

Photo Credit: Julie Cecchini

Posted in A is for Apple, Bread like no other, Fantastic Finger Food, Harvest Foods, Holiday Ideas, Love your Lunch, Simple Snacks | Permalink | Comments (0)