Apple and Honey Board

Board of Celebration
Yesterday I woke up and realized that we are basically halfway through September. And, I am not entirely sure how that happened. I do know that I have weather whiplash. Last week the pavement was melting and this week I need a sweater. I guess that means it’s fall now?

This weather has also got me craving fall foods. I consumed some pumpkin spice baked goods the other day without guilt since the temp outside was in the 70s. (My rule is no pumpkin spice when it’s 80 or above—no matter how much I love the flavor. Just on principle.) I also found myself eyeing the crockpot for something slow-cooked and hearty like a pot roast. That line of thought took me on a roasted meat journey that got me to a lovely brisket with plenty of “melted” onions. Then the brisket reminded me that Rosh Hashanah is coming up at the end of the month.

Full disclosure, I am not Jewish. But, I have a deep and consuming love for what most people consider to be Jewish food. My mother-in-law IS Jewish AND from New York. So, after 20-plus years in the family, I believe I know my way around a good bagel among other favorites. Even though we may not celebrate the Jewish holidays in our family, I do like to at least acknowledge the history and culture if only so my kids have some connection to their past. (I mean fair is fair. They must endure all things Viking from my Scandinavian family.)

Rosh Hashanah begins on Sunday the 25th which is perfect as I tend to do what I call a “big dinner” on Sundays. This generally means that whatever we are having takes more than an hour to make. It’s an homage to the Sunday dinners we had at my grandmother’s growing up. Not sure what the main dish will be this year but I do know I will start things off with an Apples and Honey board.

The reasons are two-fold. One, the fall apples are starting to show up in the market and they are all crunchy goodness. (I’m looking at you Honeycrisp.) Second, I’ve kind of become a cheese board-obsessed maniac…so any excuse is a good excuse. And, since apples and honey are part of the tradition it’s a no-brainer…

There is no actual recipe for making an Apple and Honey Board. Just use your imagination. However, if you are doing one for Rosh Hashana remember no meats. And, since circles and rounds have significance for the holiday, try to incorporate them as much as possible. You can use cheese rounds like brie and round crackers. Or consider making this recipe for a classic cheeseball. Read more…

Amy’s Beat Bobby Flay Chicken Parm

Maybe Classic Chicken Parm
We all have those time-suck TV shows that you turn to because nothing else interesting is on. These are the shows that you tell yourself you will just watch for a little while and then 3 hours later (because it was a marathon) you’re still watching. I have a few go-to favorites. Big Bang Theory is one. The worst offender though is Beat Bobby Flay on Food Network. I found myself down that rabbit hole once again about a week or so ago and what’s worse is I haven’t been able to get one of the recipes out of my head.

That recipe? Chicken Parmesan.

I am a fan of crispy fried chicken in all forms. This particular version is a favorite because it adds melted mozzarella on top. I mean, what’s not to love? I will say that I definitely fall into the less sauce is more camp here which may not be traditional. I like some sauce on top. I don’t like so much sauce that my chicken is soggy but to each his or her own. You make it the way you want to make it.

What struck me about the way the chefs were preparing this dish during that episode is that Bobby was adding ground toasted fennel to the flour dredge for the chicken—because it was how his mother would make it. I had never heard of this. By doing some light research and asking a few friends, I have found that a number of Italian mothers and grandmothers will make chicken Parm this way. However, finding a published recipe that includes the fennel is difficult.

The first thing I think of when I think about the flavor of dried fennel is Italian sausage. I love Italian sausage. The idea of that Italian sausage flavor married with the Chicken Parm has had my mouth watering for days and I haven’t had the time to make it for dinner. It’s always crazy busy at the beginning of the school year…

I’m going to give it a go this weekend by adapting my favorite Chicken Parm recipe. I’m hoping for a win…

Amy’s Beat Bobby Flay Chicken Parm
Yields 4 servings Read more…

Amy’s Lemon Icebox Cake

What’s in the (Ice) Box?
If you are looking for an easy Summer dessert that requires no heat and very little effort, look no further that the icebox cake. Its name may bring to mind Leave it To Beaver-type visions of the 1950s. But, in fact, its origins are even older than that. Icebox cakes are the original no-bake dessert!

When refrigeration arrived in the home during the 1920s, ice box cakes became very popular. Usually, they were made by layering cookies or graham crackers between layers of cream and fruit. Then they were then left to set in the ice box until ready to serve. Companies like Nabisco “conveniently” helped the rise in popularity by printing icebox cake recipes on the boxes of their Famous Chocolate Wafers and Nilla Wafers.

One of the best things about icebox cakes is that they are infinitely customizable (as long as you have cookies of some sort and cream). What you add to that is completely up to you. The most popular versions tend to go with chocolatey combinations like Oreo cookies and cream. Graham crackers can be used to make a s’mores version. And the banana cream version with Nilla Wafers is soooo good.

Personally, I am a fan of Amy’s Lemon Icebox Cake. And, for that, I go with Nilla Wafers, although you could also use shortbread cookies to class it up a bit…whatever floats your boat.

On a hot day, the fresh taste of lemon can be just the thing to satisfy your sweet tooth without being too sweet. Just remember to plan for the time it takes to set. I like to use mascarpone because it’s lighter than a traditional cream cheese but you could use either.

Amy’s Lemon Icebox Cake
Yields 10 servings Read more…

Cheesy Cornmeal Waffles

Waffling
Waffles are a Sunday morning staple for my family. I have a fabulous two-sided flip waffle maker that I love which makes it possible to churn out a whole stack of piping hot waffles in a very short amount of time. Sometimes we use a prepared mix and other times we make ‘em from scratch. But, no matter how they come into being, everyone in my family can make a mean waffle.

Deciding what kind of waffles to make, however, can be a source of tension.

For the most part, the kids don’t care what flavor the waffles are as long as they magically appear, but they do have their preferences. My daughter is a fan of pecan waffles. These require toasting some pecans, chopping them up, and throwing them in the batter. When cooked and doctored up just right, they kinda taste like pecan pie. Lately, the boys have been partial to blueberry waffles. I take dried wild blueberries and reconstitute them in hot water for about 10 to 15 minutes, drain them and throw them into the batter. The dried wild berries provide a more intense blueberry flavor than fresh.

For me, I have gone to the savory side as of late. I have been especially fond of my recipe for Cheesy Cornmeal Waffles (with some cheddar cheese and green onion mixed in and sometimes crumbled bacon). For some bizarre reason, I find that they are fantastic with butter and syrup—and even better topped with some fried chicken for dinner.

My husband though is not a fan. He’s a waffle purist…so boring!

Cheesy Cornmeal Waffles Recipe
Yields approximately 8 regular or 4 Belgian-style waffles Read more…