As much as I didn’t want it Autumn is here and Summer is officially gone. And as much as I don’t want to say this I have to – I forgot how much I enjoyed the Autumn. My favourite things about it are the BEAUTIFUL SUNNY AUTUMN days, the fabulous colours (..to die for), the rich spices and smells from of autumn comfort food (cinnimon, nutmeg, honey, maple syrup..mmm), apples, squashes…just everything. Love Autumn, or maybe I’m just in love…
Today I got this email from GOOP – Gwyenth Paltrow’s newsletter and she had a bunch of recipes for Rosh Hashanah and this was one of them. I MUST TRY THIS!!! After of course, I get myself some lovely Ontario Apples!!
Apple and Honey Cake
Makes one 8″ cake
Melted butter for greasing the pan
3 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 apples, peeled, cored, sliced thin
2 cups self-rising flour (For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.)
1 ½ sticks sweet butter
3 ounces honey (Use a full flavored honey packed in a jar with honeycomb for more intense honey flavor.)
3 eggs beaten at room temperature
½ cup milk
- Heat oven to 350 degrees
- Grease a deep 8” diameter cake pan with the melted butter
- Combine ½ teaspoon cinnamon with 1 tablespoon of the sugar and sprinkle over the bottom and sides of the pan
- Line the base of the pan with the apple slices, overlapping them so there are no gaps for the cake mixture to seep through
- Sift the flour with the remaining cinnamon, nutmeg and cloves
- Cream the butter with the sugar until it is light and fluffy
- Gradually pour in the honey in a stream, beating continuously
- Add the eggs, one at a time, to prevent curdling
- On low speed or by hand, add 1/3 of the flour, ½ the milk , another 1/3 of flour, the rest of the milk, finish with the flour
- Pour the mixture into the greased and sugared pan and bake for 40 to 45 minutes, depending on your oven, until a cake tester comes out clean and dry. (Bake at least 40 minutes to caramelize the apples)
- Allow to cool for 15 minutes, then turn cake out onto a cooling rack.
- The apples should be caramelized and the cake a rich golden brown.
I’m assuming most people have no idea what kale is. Every time I speak of it I get a slew of questions about what it is, what it tastes like and how to prepare it.
In short, Kale is part of the Brassica family (also included in this family are such notables as brussel sprouts and collards. It’s a low glycemic food and packs healthy like broccoli grants miricles.
It’s a bit tough for a leafy green, which is why someone suggested to me that it needs a longer cooking time than your normal vegetable might need. I personally stirfry it, BUT I’ve been making kale chips lately to spice things up a bit.
- A bunch of kale (washed and dried)
- Enough Olive oil to lightly coat kale
- Your choice of “chip” seasoning
- Wash kale
- Remove stems
- Cut/rip into your preferred size of chip
- Coat in olive oil and salt
- Bake at a very low heat ~200F until crispy
- Season with your chip flavour if you wish
YUM!! So good! You can also buy kale chips if you don’t want to make them!
Today I had a salad with slightly pickled cucumbers, carrots and red onion.
Needless to say, yes it was quite delicious!
Recipe for Slightly Pickled Cucumbers, Carrots and Red Onion
Some finely sliced red onion
Some sliced carrots
Some sliced cucumber
Put vegetables in a bow, sprinkle with a good helping of salt. You really just want this to be a quick pickle, so lots of salt will facilitate this – plus draw out excess water.
Depending on how many vegetables you have prepared, mix the rice wine vinegar and water together, a 2:1 ratio of vinegar to water should do. Add sugar to the mixture, again this depends on really how sweet you want it to be – taste it!
Let it pickle for a minimum of 10-15 minutes then serve!!!