Tag Archives: apples

Here comes October, Apples & Pumpkins .::. FLX Weekly with Jessica Lahr 9/28/16

It is hard to believe that this weekend is the first of October as we move deeper into autumn here in the Finger Lakes. Join Jessica Lahr and the FingerLakes1.com Team for a round-up of the top local news of the week, a preview of the weekend weather, sports and events schedules, and check out the top local photos of the week. Watch on your computer, tablet, smartphone or TV.

Audio Only Version:

Finger Lakes of the Northwest .::. Episode 39

Jim and Marilyn continue their discussion of the Pacific Northwest and the many culinary similarities between that region of the United States and the Finger Lakes region of New York.

MUSHROOM MOJO

11/4 POUNDS CREMINI MUSHROOMS , CUT IN BITE SIZE PIECE, 1 CUP APPLE CIDER VINEGAR, 1 CUP BEEF BROTH,
1 CUP OF VEGETABLE BROTH, 3 THIN SLICED GARLIC CLOVES, 21/4 TEASPOON SALT, 1 BAY LEAF
1/2 TEASPOON RED PEPPER FLAKES, 3 TABLESPOONS EV OLIVE OIL

IN A LARGE POT SIMMER COVERED FOR 10 MINUTES MUSHROOMS, VINEGAR, BEEF BROTH, VEGETABLE BROTH, GARLIC,
SALT, PEPPER BAY LEAF
LET COOL, REMOVE BAY LEAF, DRAIN, RESERVE LIQUID
PUREE 1 CUP OF MUSHROOMS AND 1/1/2 CUPS OF POACHING LIGUID
WISK IN OLIVE OIL
IN AN AIRTIGHT CONTAINER POUR IN PUREE AND REMAINING MUSHROOM BITES
ADD SALT TO TASTE
REFRIGERATE , WILL KEEP FOR I MONTH
USE AS A COMPLIMENT TO MEATS, FISH AND VEGETABLES.

APPLE CELERY SALAD

2 TABLESPOONS COARSE GROUND DIJON MUSTARD, 2 TABLESPOONS LEMON JUICE, 1 TABLESPOON APPLE CIDER VINEGAR,
1/2 TEASPOON SALT, 1/4 TEASPOON PEPPER, 1/4 CUP EV OLIVE OIL
1 LARGE GRANNY SMITH APPLE, CORED AND CUT INTO 1/4 INCH MATCHSTICKS.
1 SMALL CELERY ROOT CUT INTO 1/4 MATCHSTICKS
1/4 CUP MINCED PARSLEY 1/4 CUP TOASTED AND CHOPPED WALNUTS, PARMESAN CHEESE
WISK TOGETHER MUSTARD, LEMON JUICE, VINEGAR , SALT AND PEPPER
WISK IN OLIVE OIL
MIX APPLE, CELERY , PARSLEY, WALNUTS
ADD VINAIGRETTE
DIVIDE INTO 4 TO 6 PLATES, TOP EACH PLATE WITH PARMESAN SHAVINGS AND SERVE.

PEAR. RED PEPPER CHUTNEY

5 BARTLETT PEARS,CORED, PEELED AND CUT INTO 1/2 INCH CUBES
6 RED BELL PEPPERS, SEEDED AND CHOPPED
1 LEMON , SEEDED AND DICED
21/4 CUPS DARK BROWN SUGAR
11/2 CUPS DRIED CURRANTS
1CUP APPLE CIDER VINEGAR
1/4 CUP DICED FRESH GINGER
1 MINCED GARLIC CLOVE
1 TEASPOON SALT
1/4 TEASPOON CAYENNE PEPPER
SIMMER UNCOVERED 1 HOUR, STIRRING FREQUENTLY UNTIL CHUTNEY THICKENS
STORE IN AIRTIGHT CONTAINER IN REFRIGERATOR, WILL KEEP FOR 1 MONTH

HONEY PAPRIKA POTATOES, BASQUE STYLE

4 LARGE RED POTATOES CUT INTO 1/2 INCH PIECES
3 TABLESPOONS EV OLIVE OIL
2 TABLESPOONS CHOPPED ROSEMARY
2 TABLESPOONS HONEY
2 TEASPOONS GARLIC POWDER
2 TEASPOON DRIED OREGANO
2 TEASPOONS SMOKED SPANISH PAPRIKA
1 CUP RICOTTA
1/4 CUP MINCED PARSLEY

MIX IN A ROASTING PAN POTATOES, OIL, ROSEMARY AND A PINCH OF SALT AND PEPPER
ROAST AT 400 DEGREES FOR 30 MINUTES
IN A LARGE SKILLET HEAT, ADD HONEY, GARLIC POWDER, OREGANO, PAPRIKA
ADD ROASTED POTATOES, RICOTTA
TOSS AND SERVE, GARNISH WITH PARSLEY AND PAPRIKA

The Girls Are Back In Town .::. Episode 78

Lake to Lake Girls are back and better than ever! Welcome Amanda, Tiffany & Cassy as they bring in the fall, end of September and what the girls have been up to since the last episode! The girls are excited to be back, they hope you are too!

Squash and an Apple a Day .::. Episode 18

This week a plethora of great autumn recipes including a butternut squash cream sauce for ravioli, skillet maple syrup pear pie, and four different unique uses for apples. Also, recap Jim and Marilyn’s trip to Jersey City, their review of Driving Miss Daisy by the Seneca Community Players, and a lot of restaurant news in downtown Seneca Falls this week.

BUTTERNUT SQUASH PASTA CREAM FOR RAVIOLI

Heat 2 tablespoons of olive oil
Add 1/4 cup onion, chopped, cool for 3 minutes
Add 2 cups of butternut squash, pealed and cubed
Season with salt and pepper
Add 1/2 cup of water
Cook over medium heat for 5 minutes, Puree
RAVIOLI
Heat 2 tablespoons of butter
Saute 1 cup brown sliced mushrooms, 10 minutes
Add Ravioli, fresh or frozen, boiled according to package directions, 2 tablespoons of cooking water,2 tablespoons of grated Parmesan
Add butternut squash pasta cream
Garnish with parsley and toasted nuts or toasted pumpkins seeds

BAKE SQUASH WITH SKIN AND MAPLE SYRUP

Cut squash into wedges, clean out seeds, place in baking dish in a single layer skin side down
Sprinkle with salt, drizzle with maple syrup and roast at 400 degrees for 30 to 45 minutes till tender with a knife.
Spoon out flesh and enjoy.

ROASTED PUMPKIN SEEDS

Scoop out pumpkin seeds with an ice cream scoop, wash off and pat dry
Mix with olive oil,garlic powder, onion powder, salt and cayenne pepper
Roast at 375 degrees for 20 minutes
Use to add texture and spice to your salad

SKILLET MAPLE SYRUP PEAR PIE

Heat a 10 inch skillet, cast iron or non stick
Add 3 tablespoons of butter, 1/2 cup maple syrup. 1/4 cup of sugar Cut each quarter into 3 sections,lengthwise leaving end into tack
Fan out each section, place into skillet skin side up
Cover with 9 inch pie dough
Cut 4 vent holes in the dough, Bake 400 degrees for 25 minutes, lower to 375 degrees for 20 minutes, cool for 10 minutes spoon into dishes and serve

AN APPLE A DAY

APPLE CRISP

Mix 1 tablespoon of lemon juice, 1 stick of butter, 1 cup of oats, 1 cup of brown sugar, 1/2/cup of flour, 1/2 teaspoon of salt
Pour over chopped apples, bake at 350 degrees for 1 hour

APPLE SLAW

Mix 2 tablespoons of mayonnaise, 2 tablespoons of red wine vinegar, 2 tablespoons of canola oil, 2 tablespoons of celery seed
Mix with 1 fresh fennel,sliced thin, 3 tablespoons chopped parsley, 3 cups of apple cut into thin slices
Salt and Pepper to taste

APPLE MELT

Saute 1 large onion thinly sliced, cook till golden brown, about 20 minutes
Place a slice of swiss or gruyere on a slice of bread
Top with the onions, sliced apples
Top with another slice of bread
Grill on top of the stove until both sides are golden

APPLE TEMPURA

2 apples thinly sliced with skin on
Mix 1 cup of flour,1/2 teaspoon of salt, 1/4 teaspoon cayenne pepper, 1 egg, 1/4 cup of sparkling cider
Add apple slices to coat
Fry in canola oil