An apple a day...and then some rain

After a picture-perfect fall weekend, I'm sitting here listening to the pouring rain and bellowing thunder.  I'll take back my sunny Saturday thanks.  A fun day-trip upstate with old friends and some productive apple-picking at Mead Orchards in Tivoli, NY.  Now just to think what to do with almost 2 pecks of apples sitting in my kitchen, any suggestions?!
Pictures from the trip and an apple recipe to start simmering on...a simple apple compote, one of my stand-by favorites.

 my good friend Lisa knows a good apple when she sees it

 so that's how they gather all those apples...

 easy, light and delicious -- apple compote with bourbon & vanilla ice cream

Apple Compote

Makes 2 to 3 cups

3 granny Smith apples (or other tart apples like Crispin), peeled, cored and cut into 2” chunks

3/4 teaspoon cinnamon

1 teaspoon candied ginger, minced

1/2 cup sugar

1/2 cup water

1/4 cup bourbon

In a large saucepan or heavy-bottomed pot, combine all ingredients except bourbon and simmer for 20 minutes.  Add bourbon and simmer for an additional 5 to 10 minutes.  Compote should be slightly chunky.  Serve warm with vanilla ice cream.   

Images: Nourish 1-6, David Malosh 7

In the Kitchen :: Pear, Ginger & Cardamom Muffins

Taking some time off to relax by mode of baking always brings back fond memories on a cozy autumn afternoon.  Peering over the countertop as I teeter on my tippy-toes in my mother's kitchen, helping to stir the batter and of course taking a good lick or two of the spatula.  A mix of sugar and spice that fills a room with love and warmth...it certainly takes you back to childhood and makes you appreciate the little things in life.  And thus, the "little" mini muffins above came to be late last week when I was in need of a little comfort and some down time.  One base batter recipe, two variations bursting with fall fruit and lots flavor.  And I will happily report that these muffins are a) made entirely with whole wheat flour - and are still light and moist (a notable feat in baking), b) are lower in sugar with a swap of agave nectar and c) are the perfect portion, mini but satisfying -- one or two and you'll be just fine.  Serve 'em warm with a dab of maple butter or cooled with plain yogurt for a great breakfast and you'll be whisked away to your own blissful autumn moment. 


Whole Wheat Muffins with Pear, Ginger & Cardamom
makes 22 - 24 muffins


6 ounces plain yogurt
1 egg 
4 tablespoons unsalted butter, melted

1/2 cup agave nectar

1 teaspoon vanilla extract 

1 cup whole wheat flour
1 cup whole wheat pastry flour *I use King Arthur brand
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamom
1/4 cup light brown sugar
2 pears, peeled, cored and diced
2 tablespoons candied ginger, minced
turbinado sugar for sprinkling


Preheat oven to 375.  Lightly grease a mini-muffin pan.  
Whisk yogurt, egg, melted butter, agave nectar and vanilla together in a mixing bowl.
In a separate bowl, whisk flours, baking powder and soda, salt, cardamom and brown sugar 
Make a well in the center of the flour mixture and add the wet ingredients.  Mix in the pears and ginger.  
Spoon batter into the muffin cups and sprinkle with turbinado.  Bake for 28 to 30 minutes.  To ensure doneness, stick a toothpick in the center of a muffin, it should come out clean.


Whole Wheat Apple-Cinnamon Muffins

makes 22 - 24 muffins

6 ounces plain yogurt

1 egg 

4 tablespoons unsalted butter, melted

1/2 cup agave nectar

1 cup whole wheat flour

1 cup whole wheat pastry flour *I use King Arthur brand

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon cinnamon

1/4 cup dark brown sugar

2 apples, peeled, cored and diced

turbinado sugar for sprinkling

Preheat oven to 375.  Lightly grease a mini-muffin pan.  

Whisk yogurt, egg, melted butter and agave nectar together in a mixing bowl.

In a separate bowl, whisk flours, baking powder and soda, salt, nutmeg, cinnamon and brown sugar. 

Make a well in the center of the flour mixture and add the wet ingredients.  Mix in the apples.  

Spoon batter into the muffin cups and sprinkle with turbinado sugar.  Bake for 28 to 30 minutes.  To ensure doneness, stick a toothpick in the center of a muffin, it should come out clean.

In the Kitchen :: Autumn Pasta with Apples, Ricotta & Brown Butter Sage Sauce

moi with the founding editors of Rue, Miss Anne Sage (of CitySage) and Crystal Gentilello (of Plush Palate)

Yesterday was all about some good cooking, gorgeous floral arrangements and inspiring tabletop designs.  Partnering with my wonderful team of ladies from Rue Magazine, Kat Flower and Merci New York, I had the pleasure of cooking at the New York Design Center's "What's New What's Next" event.  The event highlighted the flavors, colors and feel of season.  The featured dish was apparently a big hit (gobbled and gone within an hour or so), but  you can easily replicate it at home, bringing all the scents and tastes of autumn into your own kitchen.  A few items of note--fresh ricotta cheese makes the WORLD of difference in any recipe.  Get the good stuff, a small, local brand if possible.  And don't stress about the calories/fat - you get such great flavor and texture, a small dollop is all you need!  And bonus, ricotta is packed with calcium.  Brown butter sage sauce also sounds incredibly rich, out of the question right?  When done right, anything's feasible.  The proportion of the butter sauce to the pasta and apples is significantly smaller, making for a light but delectably smooth and aromatic pasta dish.  The recipe, and photos from yesterday's smash event below...

 if only my kitchen were this spacious, I love the "English country" feel of it

Pasta with Apples, Ricotta & Brown Butter Sage Sauce

Serves 4

½ 16 oz package of twisted or tubular pasta like garganelli, casarecci or gemelli

1 tablespoon extra virgin olive oil

1 shallot, minced

2 green or tart apples, diced

1 cup fresh ricotta cheese

¼ teaspoon ground nutmeg

salt and freshly ground black pepper to taste

1 tablespoon butter

2 tablespoons sage, chiffonade (stack the leaves and roll them like a cigar, then cut into long, thin strips)

additional black pepper for serving

Bring a large pot of salted water to boil.  Cook pasta for 9 to 11 minutes until al dente. 

While pasta is cooking, add olive oil to a large sauté pan  and sauté shallots for 1 minute over medium-high heat, add apple and cook for 3 to 4 minutes until apple softens slightly.  Set mixture aside in a small bowl.

Mix together ricotta cheese, nutmeg, salt and pepper.  Add to a small saucepan and keep warm over medium-high heat.

Add butter and sage to the large sauté pan and cook over medium heat for 5 to 7 minutes just until butter begins to lightly brown in color (when it takes on a nutty smell you’ll know it’s ready).  Add apple mixture and cooked pasta back into sauté pan and lightly toss.  Serve with a dollop of warm ricotta cheese and a sprinkle of extra black pepper.   

the other featured...an apple tart with spiced caramel sauce & chicken liver pate crostini with green apple

find both recipes within the pages of Rue's inaugural issue!

Merci New York & kat flower's whimsical, enchanted-garden-themed table design. I have a minor obsession with the gold bamboo flatware (vintage courtesy of Kathleen's mom) and those beautiful gold-trimmed plates from ABC Carpet & Home

 one word: breathtaking.  kat flower, you are a floral force to be reckoned with!

...and to Anne, Crystal, Caitlin, Alaina, Kathleen and Jackie - AMAZING working with you all.  Hope everyone got home safely!
...final note -- what made my life (ok, maybe just my cooking) a little easier yesterday?  ScanPan's fantastic cookware, particularly their saute pan.  It works wonders with induction burners. And those suckers are known to be incredibly challenging to cook on!

Friday finds :: a few from Rue

Happy Friday and happy reading, the first issue of Rue Magazine is officially live as of yesterday!  Here are a few of the issue's luscious photos to start your weekend off right.  Above, it's a perfect fall weekend to nestle up to the flavors of the season.  Take a lazy Sunday and head into the kitchen to bake this lovely apple tart with spiced caramel sauce (created by yours truly).   

Or whip up an easy warm and comforting dessert like this apple compote with vanilla ice cream.

Straight laced, simple and oh-so-crisp, grab an apple for a quick, wholesome snack.

Sip on a fabulous vintage cocktail or two with friends.  Check out the recipe for the Rue Manhattan studded with a brandied cherry here.  (Yes, this mag's so fantastic it needed its own cocktail). 

Enjoy a weekend evening of nibbles and great conversation.  Appetizers abound at this Mad Men-themed fete.  

Congratulations again to Crystal, Anne, Alaina and Caitlin - it's party time ladies!

Dive into fall and savor the weekend!


*Many thanks again to the photographic genius of David Malosh and David Tsay and the styling savvy of Michelle Wong and Emily Henderson.  
*images: Rue Magazine

Autumn's Abundance

Say hello to September!  Fall and all that comes with it is almost officially here.  A cool, crisp energy and excitement seems to seep through the air, invoking plenty of possibility and purpose with the shift of a fresh season.  My appetite for autumn turns to my closet - the glory of fall fashion and reinvigorated sense of style - and to my kitchen...chilled temperatures and a harvest that brings apples, pears, leafy greens, butternut squash, pumpkin, potatoes and so much more to the market.  And with all that, NYC becomes this enlivened, wondrous place each fall, at least for me.  Let your creativity and tastebuds run wild and see what happens.  One of my favorite bloggers and the founder of Rue Magazine (which is just days away from it's launch - Sept 16th!), Crystal Gentilello, put it best in her own recent blog post--in the Big Apple, anything seems possible!  

*images: my own, plushpalate, sarahklassen