The Flying Biscuit in Atlanta is one of my favorite breakfast places. So when The Flying Biscuit opened in Gainesville a few years ago, I was really excited. I’ve always thought one of the best items on the menu are the biscuit (of course) which are served with this fantastic and fragrant Cranberry Apple Butter.
Cranberry Apple Butter
2 C. Dark Brown Sugar
1 Cinnamon Stick
1-1/4 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Cloves
1 C. Orange Juice
2-3 C. Fresh Cranberries
10 Granny Smith Apples – peeled, cored and chopped
Add sugar, spices and orange juice to a large pan and bring to a simmer. Add cranberries and simmer until the cranberries begin to pop. Add apples and cook on low until apples begin to fall apart. Once all apples are cooked, remove from heat and puree with a stick blender or in a food processor until very smooth. This butter can be eaten warm, or cool completely and store in the refridgerator for up to 3 weeks.
I was a little intimidated by the gourmet mushrooms we’ve received in our boxes the past few weeks. Once I opened the package though, I couldn’t wait to use them. They smell rich and earthy, much more aromatic than a typical mushroom.
The mushroom grower’s company website, Hokto-Kinoko, offers several recipes using any of the four varieties you may have received.
The Mushroom Basket is also a good site for exotic and wild mushroom recipes.
You can try them in any recipe that calls for mushrooms too, like risotto, stir-fry, on pizza, or even mushroom gravy.
Let me know what you make!
I really wanted to title this post “How to use eggplants when you HATE them” because I really dislike eggplant. Nothing I’ve ever made with them has turned out remotely edible… until now.
Baba Ganoush is a smokey Middle Eastern dish that has the same texture as hummus. It’s really very easy to make and pretty healthy if you make it as I’ve done below. If you’ve never made hummus or Baba Ganoush, There is one unusual ingredient: Tahini. Tahini is the paste made from ground sesame seeds – it reminds me a bit of peanut butter. Make sure to stir Tahini really well before using – the paste is very dense at the bottom of the container.
Also be aware that this recipe is heavy on garlic. Use only 1 clove if you don’t want really bad breath. I love a strong garlic flavor and have only the kids at home who have to deal with garlic breath – so I went for 2 cloves.
Baba Ganoush Recipe
2 Eggplants sliced down the middle length-wise
1 tsp plus 1 Tbs Olive oil
2 Cloves peeled garlic
2 Tbs Tahini (make sure you stir well before using
Juice of 1 Lemon
1/2 tsp Chili Powder
1/2 tsp Ground turmeric
1/2 tsp Ground Cumin
Sea salt and pepper to taste
- Preheat the oven to 375 F.
- Drizzle eggplants with 1 tsp of olive oil and bake on a baking sheet for about an hour or until fork tender. Once the eggplant has cooled, scoop out the flesh (sometimes you can peel off the skin) and put it into a food processor along with the rest of the olive oil and the remaining ingredients. You can adjust the spices and salt and pepper to taste if you’re partial to more of one spice. Run the food processor until the consistency resembles hummus.
- You can eat it warm or cool. Letting it sit in the fridge overnight gives the flavors a chance to blend.
- Serve the Baba Ganoush with toasted whole wheat pita, vegetable sticks, or toast. It’s a great appetizer or light dinner.
- One half cup and one pita loaf has about 250 calories.
Yesterday, I had a 3 pints of grape tomatoes languishing in my refrigerator, basil about to spoil on my window sill, and a party to attend which required the making of a side dish. Out of theses circumstances, a very popular appetizer was born.
I started with roasted tomatoes. I’ve made them this way before when I’ve wanted more of a sun-dried texture, but for this recipe I roasted them a different way so they’d be a bit juicier (see below).
- 3 Pints grape tomatoes
- Olive oil
- 3/4 C. Fresh parmesan cheese, shredded
- 1 C. Fresh basil leaves, stems removed
- 1/2 C. Toasted pine nuts
- 1 Head Garlic, roasted
Preheat oven to 350 degrees. Wash the grape or cherry tomatoes and cut them in half lengthwise. Pour some olive oil and a pinch of salt into a large ziploc bag and add the tomato halves. Shake to cover tomatoes completely. Cover two sheet pans with tinfoil and place tomatoes, face up, onto pans.
Roast the head of garlic with the tomatoes.
Cook tomatoes and garlic for 30 min. Place roasted tomatoes, basil, pine nuts, roasted garlic, and Parmesan cheese into an 11 cup food processor. Drizzle about a tablespoon of olive oil into processor. Pulse until well combined. Add salt and pepper to taste.
* Flavor intensifies if made several hours before it’s eaten.
* Serve as a dip, spread, or sauce, hot or cold.