Apple Crisp

gluten free apple crisp

In honor of the first week of fall, how about another amazing autumnal recipe?! I love anything apple, and baked apples are my favorite this time of year because they’re in season, so why not use them as much as possible? This is an especially great dish if you’ve been apple picking and are not quite sure what to do with the abundance of apples. Make this apple crisp!

Full disclosure: I love this dish for breakfast with a frothy cappuccino. It’s simply YUMMY! Or serve it as an easy, quick, and great last-minute dessert with vanilla ice cream or whipping cream. Enjoy fall and enjoy the harvest!

Apple Crisp

You will need:

– 8 organic apples, cut into 2 “cubes
– 1 tablespoon flour
– 1 cup oatmeal
– 1 cup flour
– 1/2 teaspoon sea salt
– 3/4 cup sugar + 2 tablespoons for apples
– 1 stick chilled butter, cut into 1/2 inch cubes

To prepare:

Preheat oven to 375 degrees F.

Cut apples into cubes and place them into a bowl. Toss with the 1 tablespoon flour and 2 tablespoons sugar, set aside.

In a bowl, combine the oats, remaining flour, butter, and salt with your fingers or a fork.  Combine the until it becomes a mixture of large crumbs.

Place the apples in a ceramic,10½” x 7″, baking dish and cover with oat crumb mixture. Place dish in the oven on the middle rack for 1- 1 1/2 hours, or until the top is golden brown and the apples are bubbling.

To serve:

Serve warm with ice cream or whip cream topping if desired.

All baking cooking dinner party Entertaining Fall Food fall menus Food styling great easy menus Holiday holiday recipes Holidays Parties Recipes Thanksgiving Thanksgiving recipes : Tags: , , , , , , , , , ,

Pumpkin bread with a healthy twist

pumpkin-bread-1-2006

Today is the first day of fall, and that means pumpkin season is upon us!  There’s nothing like starting a crisp fall day with an espresso and a slice of pumpkin bread. This one is delicious for all the reasons you can imagine. It’s sweet. It’s seasonal. It’s festive. And it’s gluten free.

Feel free to use your gluten free flour of choice. You’ll get the same results no matter your choice.

Try different variations to really up the ante. Think a sprinkle of chocolate chips throughout the batter, or some pumpkin seeds on top. What a perfect way to kick off the season!

Pumpkin Bread

You will need:

– 1 stick unsalted butter, room temperature
– 3/4 cup granulated sugar
– 2 eggs
– 2 cups gluten-free flour
– 1 tsp baking soda
– 1/2 t salt
– 1 1/2 cup organic pumpkin puree
– 1 tsp vanilla extract
– 1 tsp cinnamon
– 1 tsp allspice

To prepare:

Preheat oven to 350 F

Grease 9 x 5 x 3 inch loaf pan

Mix flour, soda, & salt , cinnamon, and allspice together. Cream butter and sugar together until fluffy. Add vanilla and eggs, one at a time and beat. Alternately add dry ingredients and pumpkin puree to the butter mixture, beginning and ending with the dry (dry-wet-dry-wet-dry).

Pour mixture into greased 9″x 5″ loaf pan. Bake 50-60 min, or until cake tester comes out clean (I look for a few mini moist crumbs).

Cool in pan for 10 minutes, and then on a baking rack.

Enjoy!

xx Annette

All baking cooking Crushing On dinner party Entertaining Fall Food fall menus Recipes Uncategorized vegatarian food : Tags: , , , , , , , , , , ,

Harissa Cauliflower

 

 

Fall begins this weekend, and that means we can start indulging in all of the warm spices of the season. This harissa cauliflower recipe, for example, is the perfect love letter to autumn. It’s a great way to add a little fall pizzazz to your plate, especially while it’s still warm throughout most of the country.

I love cauliflower, and I thought that it might be delicious baked with the Moroccan spices. I was right; it was a delicious combination. Here’s the recipe.

Harissa Cauliflower
Serves 6

*Preheat oven to 375 degrees F

You will need:
– 1 head of cauliflower
– 2 teaspoons Harissa
– 1 teaspoon Kefta rub
– 3 tablespoons olive oil
– 1/2 teaspoon salt

To prepare:

In a large bowl combine the Harissa, Kefta rub and oil, and salt, stir to combine.

Break the cauliflower into pieces and toss into the spices. Coat the pieces well.

Place into an ovenproof roaster and place into the preheated oven for 1 hour, or until the cauliflower is fork-tender. Serve warm or at room temperature.

xx Annette

All cooking dinner party Entertaining Fall Food fall menus great easy menus Personal Recipes Thanksgiving Thanksgiving recipes Uncategorized vegatarian food : Tags: , , , , , , ,

Festive Fall Food:: Chorizo Skewers

Esporao & Annette Joseph

Hey Everyone! It’s Nicole, Annette’s web manager and friend, and I’m here sharing another inspiring recipe from Annette. This time of year seems to be filled with fall fetes. It is football season in the South afterall! I’m always on the hunt for quick, easy and most of all, delicious recipes to take to parties. Of course, I turned to Annette for inspiration and found this recipe for chorizo skewers.

I love the idea of making elevated tailgate food like this, especially since my days of outside tailgating are over. I prefer to watch games from the comfort of my couch with a fine wine versus a cheap beer, thank you very much!

What’s more simple (and transportable!) than a tasty skewer? Annette recommends using top-notch ingredients for this one. Let us know if you try it for your next party!

Chorizo skewers with Manchego Cheese and Tomatoes
Serves 10

You will need:
4 links of Chorizo sausage
– 1/2 pound wedge of 12 month Manchego Cheese
– 20 baby tomatoes
– 1 loaf of crusty bread, cut into slices
– 10 wooden skewers

Preparation:

Grill sausages on medium heat then pull off of the grill and set aside to cool. While the sausages are on the grill, cut the cheese into 1 inch cubes and set aside. Cut the sausage into 1 inch slices. Using the wooden skewers, pierce the sausage and then the tomato, and cheese, then sausage, tomato, and cheese and then sausage. Repeat with all the skewers, and serve with slices of bread. I like to place some olives on the side as well.

All celebration cooking dinner party Entertaining Events Fall Food fall menus Food styling grilling Holiday Entertaining kitchen quick appetizers Recipes Uncategorized : Tags: , , , , , , , , ,

Easy Appetizer:: Fig and Goat Cheese Crostini

Esporao & Annette Joseph
If you’ve meandered through your local farmer’s market or grocery store recently, you might have noticed that we are officially in the thick of fig season. After you’ve made a fig tart and enjoyed fig jam, pick a few extra figs to make these crostinis.

This is a quick and easy appetizer for fig and goat cheese crostini that is a crowd-pleaser. I also love the idea of serving this as a light, unexpected dessert at the end of a meal. It’s a tried and true recipe perfect for any occasion.

Fig Goat Cheese Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

To prepare:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

All celebration Cocktail Italiano cookbook collection cooking dinner party Entertaining Fall Food fall menus Food styling Holiday Entertaining italian cooking Parties photography photostyling quick appetizers Recipes vegatarian food : Tags: , , , , , , , , , , , , , ,