A childhood favorite grows up in this sophisticated update on applesauce, which boasts an intense caramelized flavor, thanks to a base of roasted apples. It's also an excellent way to make use of fruit left over from fall apple picking. Simply roast the whole fruit with brown sugar and butter until softened, and then use a food mill to puree and separate out the skins and seeds. Stir in your favorite spices and enjoy the sweet harvest.
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Instead of mayonnaise, spread a spoonful of caramelized onions on your favorite sandwich, or use it to top burgers.
In Salad Dressings
For a richer flavor, whisk roughly chopped caramelized onions into vinaigrettes.
In Side Dishes
Stir caramelized onions into cooked lentils or rice pilaf, or toss with vegetables.
SourceEveryday Food, December 2009
Perfect for Rosh Hashanah: kids will be bowled over by this idea for apples and honey. Trim the top and bottom of an apple and hollow it out with a spoon or melon baller. (McIntoshes are easy to scoop.) Brush the inside with lemon juice, and fill with honey. Slice more apples for dipping.
SourceMartha Stewart Living, September 2010
Chiffonade are shredded or finely cut vegetables or herbs, often used as garnish.
To make a chiffonade, wash and thoroughly dry leafy greens or fresh herbs, such as basil and sage. Then stack them, with the largest leaves on the bottom. Roll them up, and cut them crosswise into slivers using a sharp chefs knife. The resulting ribbons provide dishes with a potent burst of flavor. Try sprinkling a chiffonade of basil over pizza. Or prepare kale or collard greens this way (making slightly wider ribbons), and saute with olive oil.
SourceMartha Stewart Living
For starters, try a blueberry-infused gin: Combine 1 cup gin with 1/2 cup blueberries in an airtight container, and let stand at room temperature for 3 days. Strain, and refrigerate (up to 3 weeks). Top a jigger with tonic or sparkling lemonade, and garnish with frozen berries.
Kids will love a homemade red, white, and blueberry concrete, a "milk shake" so thick, they'll need a spoon: Layer 1/4 cup softened strawberry ice cream, then 1/4 cup softened vanilla ice cream in each of 4 glasses. Blend 3/4 cup blueberries with 1 cup vanilla ice cream; divide among glasses.
SourceMartha Stewart Living, July 2011
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