Dessert tonight...

I'm serving mine with vanilla ice cream.

Caramel-Apple Crisp

There's no better partner for caramel than a nice, crisp apple. Here, that great combination gives added appeal to a simple winter crisp.

8 to 10 servings 

Recipe by Sarah Patterson Scott
Photograph by Tom Schierlitz

March 2009

Ingredients

topping

• 1 1/4 cups all purpose flour
• 10 tablespoons sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced

filling

• 1/2 cup sugar
• 1/4 cup (1/2 stick) unsalted butter, diced
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 6 Pippin or Golden Delicious apples (about 2 3/4 pounds), peeled, quartered, cored
• Lightly sweetened whipped cream

Preparation

topping

• 
  
  Whisk first 6 ingredients in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. DO AHEAD Can be made 1 day ahead. Cover and chill.

filling

• 
  
  Preheat oven to 375°F. Stir sugar and butter in large skillet over medium heat until smooth sauce forms. Add lemon juice and cook, stirring, until caramel is deep brown, about 5 minutes. Mix in salt, then apples. Toss until apples are evenly coated, about 1 minute. Scrape apples and caramel into 13x9x2-inch glass baking dish; spread evenly. Sprinkle topping evenly over.
• 
  
  Bake crisp until apples are tender, sauce is bubbling thickly, and topping is golden, about 50 minutes. Let crisp cool 15 minutes. Serve warm with whipped cream.

Read More http://www.bonappetit.com/recipes/2009/03/caramel_apple_crisp#ixzz10CWbgeja

(X) I've made this food and
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    ( ) Thought it was OK
    (X) Would try it again with changes: serve with vanilla ice cream
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( ) Haven't made this yet

Taste The Past - Muster Cake

PERFECT FOR FALL!
As part of the 2010 Food for Thought partnership with the Indiana Humanities Council, Conner Prairie featured historical recipes. The cake is actually a classic English fruitcake or plum cake. The original cakes included molasses, spice, raisins, and currants were used in this cake. Later brandy was added. A modern version of this interpretation can be found here. The simpler, more traditional version is below.

(photo: modern muster cake)

Muster Cake
2/3 cup brown sugar
5 cups flour
2/3 cup molasses
2/3 cup butter
1 tsp ginger
1 tsp cinnamon
½ tsp cloves
¾ tsp baking soda
1 egg

Heat 2/3 cup brown sugar, 2/3 c molasses, 1 tsp each of ginger and cinnamon, ½ tsp cloves to the boiling point.  Remove from heat and add ¾ tsp baking soda, then pour over 2/3 c butter in large bowl.  Stir until butter has melted, then stir in 1 egg and 5 cups flour.  Turn onto board and knead thoroughly. Gather into ball. Chill until firm enough to roll easily, cut into 3 inch squares and bake on greased pans.
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About Muster Cake a.k.a. oak cake, Training Cake, Election Cake was a popular 18th and 19th-century cake to make to feed the volunteers and troops when a general muster was called. The “muster” was a calling for all troops and able-bodied men ranging in age from 18 to 45. Men signed up to serve and were assigned to companies and given chores. The military training would begin early in the day.

The “Call to Muster” was a time of festivity, usually bringing families and friends to observe and support the men. Everyone needed to be fed so the receipts (recipes) had to be large in order to feed them all. An example of the Muster Cake receipt would be: “One gallon of molasses, one and a quarter pounds of butter, quarter pound of soda stirred in a half tea-cup of sweet milk, flour to make a stiff dough, …” and of course, ginger.

Ginger was found to have preservative properties during the Medieval time period. For this reason there were many recipes for rich ginger breads, flat, crisp ginger cookies, and highly spiced ginger cakes. All could be stored for long periods of time without the fear of spoiling. Ginger was also used to cover the taste of meats that had been preserved and were beginning to age. During Roman times this spice was heavily taxed due to its use. For these reasons, ginger was behind pepper as the most highly traded spice.

Ginger is a spice that comes from a rhizome that is often called a “hand”. The next time you go to the grocery, look at the ginger root. It looks like a fat little hand with fat little fingers. This spice was originally from Malaysia although it is now grown in Jamaica. It is still used as a “hot herb” to soothe an upset stomach as well as to prevent colds. It is also used to flavor foods and can be found in sushi.

An alternate recipe with more instructions resides here. 

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10 Weirdest Places to Dine

From http://top-10-list.org/2009/08/08/most-bizarre-dining-places/
Stumbled upon this when hearing a reference to Nyotaimori - body sushi - and couldn't resist the rest of the list. What do you think?! - The Green Goddess

Fine dining and cooking are always associated to life’s greatest pleasures. This article will break this tradition by presenting to you our interesting list of top 10 weirdest restaurants.
 
1.    Nyotaimori Restaurant
There is this unique practice in Japanese dining scene known as Nyotaimori. This involves the use of naked bodies mostly of women as the food serving medium. This live sushi platter, if you can call one as such, undergoes extensive training before he or she is made to lie down the table for long hours and totally immobilized while diners feast on their favorite food and everything that goes with it.

2.    Hitler’s Cross
The Hitler’s Cross is a famous café located in Mumbai, India. It takes on the Third Reich theme quite seriously and even displays prominently the swastika in the restaurant’s logo. However, because of the intense pressure from Israeli and German diplomats and the ADL, the restaurant’s name was later changed to “The Cross.”

3.    Modern Toilet
There is really a Taiwanese restaurant that goes by the name Modern Toilet. Diners are made to seat on a stylish toilet, with the lid down, which has renaissance, seashells or roses accents. The dishes are served in mini-toilet bowls and drinks in plastic urinal which customers can take home as their souvenir.

4.    New Lucky
The New Lucky Restaurant is the opulent and bustling dining place in Ahmadabad. It is famous for its specialties, the graves, buttered rolls and milky tea in between tables. This unique restaurant was built at the very spot where an ancient Muslim cemetery is sited.

5.    Christian Café
Christian beliefs and practices are still considered novelties in Japan. This is the main reason why a Christian-themed restaurant was established in Shinjuku. The Christian Café makes a striking image of habitués drinking cocktails in a party place predominated by elements that are associated with the Christian faith.

6.    Hobbit House
The brains behind this concept restaurant believed that great things come in small packages and sizes. The Hobbit House is located along the busy Malate district of Manila. The Hobbit Restaurant is managed and operated entirely by midgets.

7.    Dinner in the Sky
The Dinner in the Sky is the perfect choice for those who want to get a new high from their dining experience. The diners of this unique restaurant are seated around an enormous table that is perched at high altitude being suspended from a powerful crane. This is a must for those who want to eat with the adrenaline rush.

8.    Eternity Restaurant
If you like to experience dining while being surrounded by caskets, then your dream can be realized in the famous Eternity restaurant in the Polish border town of Truskavets. If you enjoy this morbid dining experience, then this coffin house must be included in your itinerary.

9.    Dick’s Last Resort
Dick’s Last Resort is a small restaurant and bar in the US which was made famous by its open and liberal use of obscene and obnoxious designs and vulgar staff. If you want some real rough treatment in your dining experience, then nothing can beat Dick’s Last Resort.

10.    Dans Le Noir
The literal meaning of the French term “Dans le Noir” is “in the dark.” This is basically what the experience is all about. You will literally be made to enjoy, if that is possible, your dining experience in total darkness.

Lentil Soup (Mediterranean Style)

This is a wonderful vegetarian lentil soup recipe was learned by the author from the Palestine region. She believes the recipe can also be traced to Lebanon. For any one who is watching their diet or who would like to find more high protein recipes; this recipe is for you!

Ingredients
1 cup red Lentils -You should find this at any store
2 tablespoon salt
1 pinch of Safflower spice (Saffron alternative)
1/2 cup of chopped white onion
2 tablespoons olive oil
1 teaspoon of cumin
1/2 cup of very thin noodles (can omit if on protein diet)
1 lemon
In a 4qt pot, add 5 cups of water - add salt, olive oil, safflower, chopped onions and the lentils. Set the stove to high until boil then reduce to medium.

After 15 to 20 min or so, you should see the lentil starting to get mushy. Once lentil is no longer hard you then add the cumin and noodles. Continue to cook for 5 minutes until noodles are done. Add lemon to soup for extra flavor!

Lemon Cheese Squares with Fresh Berries

Top these bite-size cheesecakes with fresh raspberries, blackberries, strawberries, and/or blueberries.

Makes 16

By Lisa Zwirn
Photograph by Yoko Inoue

July 2009
Bon Appetite Magazine

Ingredients

CRUST

• 9 whole graham crackers
• 5 tablespoons butter

FILLING

• 1 8-ounce package cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 3 tablespoons sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon peel
• 1 teaspoon vanilla extract
• Fresh berries

Preparation

FOR CRUST

• 
  
  
  Preheat oven to 350°F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
• 
  
  
  Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.

FOR FILLING

• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
  
• Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
• Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.
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Chicken Schnitzel with Frisée-Apple Salad

Schnitzel is the German word for "cutlet" and most often describes a dish of breaded, fried meat. In this version, crispy, quick-cooking chicken cutlets are paired with a sweet-tart salad.

6 servings

Recipe by Jeanne Thiel Kelley
Photograph by Patricia Heal

February 2010

Ingredients

• 6 large skinless boneless chicken thighs (each about 5 ounces)
• All purpose flour
• 3 large eggs
• 1 tablespoon minced fresh Italian parsley
• 4 cups (about) fresh breadcrumbs made from crustless country wheat bread (preferably organic)
• 2 1/2 tablespoons unsalted butter, divided
• 2 1/2 tablespoons canola oil, divided
• Frisée-Apple Salad (see recipe)

Preparation

• 
  
  Place large piece of plastic wrap on work surface. Unfold 1 chicken thigh near 1 end of plastic. Fold other end of plastic over chicken to cover completely. Using mallet, pound chicken to 1/4- to 1/3-inch thickness. Set cutlet aside in plastic sheet. Repeat with remaining chicken thighs and 5 more sheets of plastic wrap. DO AHEAD Cutlets can be made up to 1 day ahead. Refrigerate wrapped in plastic.
• 
  
  Place large scoop of flour in shallow dish (such as pie dish). Beat eggs and parsley in another shallow dish to blend. Place 2 cups breadcrumbs in third shallow dish. Unwrap 1 chicken cutlet and sprinkle all over with salt and pepper. Coat cutlet completely with flour, then egg mixture, then breadcrumbs. Transfer cutlet to rimmed baking sheet. Repeat with remaining chicken cutlets, adding more flour and breadcrumbs as needed.
• 
  
  Divide half of butter and half of oil between 2 large skillets; melt butter with oil over medium-high heat. Add 3 cutlets to each skillet. Cook until coating is golden brown and crisp on bottom, about 3 minutes. Using spatula, transfer chicken to sheet of foil. Divide remaining butter and remaining oil between skillets; swirl to melt butter. Return chicken, browned side up, to skillets. Sauté until bottoms are browned and chicken is cooked through, about 3 minutes longer. Transfer chicken to plates. Serve with Frisée-Apple Salad.
• 
  

  What to drink

  A medium-bodied Côtes du Rhône would be a good choice with the schnitzel. Try the Perrin & Fils 2007 "Réserve" Côtes du Rhône, a wine with blackberry, licorice, and herbal notes. At just $8 a bottle, it also happens to be an incredible bargain.

• 
  

  Nutritional Information

  1 serving contains the following (Analysis does not include Frisée-Apple Salad.) :
  Calories (kcal) 481.2
  %Calories from Fat 49.8
  Fat (g) 26.7
  Saturated Fat (g) 8.0
  Cholesterol (mg) 226.2
  Carbohydrates (g) 21.3
  Dietary Fiber (g) 1.0
  Total Sugars (g) 2.2
  Net Carbs (g) 20.3
  Protein (g) 36.5

( ) I've made this food and
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( X ) Haven't made this yet

Tuna Noodle Casserole with Leeks and Fresh Dill

Oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère... Not your mother's Tuna Casserole.

6 servings

Recipe by Molly Stevens

Photograph by Levi Brown

March 2010

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 2 1/2 cups thinly sliced leeks (white and pale green parts only; from about 2 large)
• 1/4 teaspoon celery seeds
• Coarse kosher salt
• 1/4 cup all purpose flour
• 2 cups whole milk
• 1/2 cup half and half
• 1 teaspoon fresh lemon juice
• 8 ounces wide egg noodles
• 1/2 cup coarsely grated Gruyère cheese (about 2 1/2 ounces)
• 2 tablespoons chopped fresh dill
• 2 5- to 6-ounce cans albacore tuna (preferably packed in olive oil), drained, broken into 1/2-inch chunks
• 2 cups coarsely crushed salted potato chips (about 2 ounces)

Preparation

• Butter 8x8x2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks and celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce from heat.
• Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and dill and stir to blend; add reserved noodle cooking liquid by tablespoons until mixture is moist and creamy (about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.
• Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer. Serve hot.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our One-Dish Dinners Slideshow.

• Nutritional Information

  1 serving contains the following:
  Calories (kcal) 509.4
  %Calories from Fat 45.4
  Fat (g) 25.7
  Saturated Fat (g) 11.2
  Cholesterol (mg) 101.1
  Carbohydrates (g) 46.4
  Dietary Fiber (g) 3.1
  Total Sugars (g) 6.1
  Net Carbs (g) 43.3
  Protein (g) 23.2

( ) I've made this food and
_____( ) Loved it
_____( ) Thought it was OK
_____( ) Would try it again with changes
_____( ) Wouldn't make it again
( X ) Haven't made this yet