Apple, Pear & Ginger Butter

Did you go apple picking this weekend and are having apple overload? That was me a week ago. I've made apple & peach cobbler, fed the kids apples pretty much every meal, added them to everything I can think of and there was still an entire bag. And since I was headed to Boston for Columbus Day weekend, I decided to make a yummy batch of apple butter to bring to my hosts. What I love about apple butter is that you can eat it on toast, add it to yogurt, put it on pancakes and waffles, add to pork dishes- pretty much whatever you want to enjoy apple flavors with. But how I love to use it is with cheese. It's the perfect fall addition to a cheese platter. Trust me- you've got to try it. Yum!! I changed up my usual recipe by adding pears and ginger but you can substitute the pears for all apples as well. Now I'm craving aged Gouda and this apple, pear and ginger butter!! So good.

Apple, Pear & Ginger Butter 

Fridge:

1 cup apple cider

1 1/4 tbs freshly grated ginger, packed 

 

Counter:

12 cups apples, cored, sliced, skin on

8 cups pears, cored, sliced, skin on 

3 1/2 tbs fresh lemon juice

Pantry:

1 1/4 cups white sugar

1/4 tsp ground nutmeg

1/4 tsp ground cloves

2 tsp ground cinnamon

1 1/2 tsp pumpkin spice 

1/2 tsp salt

Tools: 

Dutch oven or heavy pot with lid

Cutting board

Chopping knife

Measuring cups/spoons

Wooden spoon 

Food mill or sieve 

Jars/Tupperware to store 

Add all the ingredients into the Dutch oven. Put the pot over medium to low heat. Place lid on it and bring it to a simmer. Once simmering turn to low and cook until everything is pretty much mush besides the skins. You will need to stir every 30 minutes or so. My apple butter took about 2 hours. You can do this in the oven as well at a temperature of 325 degrees- checking it after an hour and half. 

Once the pears and apples are softened you can turn off the heat and allow to cool for 15 to 20 minutes before putting it into the food mill or sieve. I used a sieve to push the flesh through and remove the skins. A food mill is quicker and easier but I didn't use mine this time. It takes a bit to get all the flesh through but it's worth it! 

Add the fruit purée back into the pot and simmer for another 30 to 45 minutes or until your desired consistency is reached. I simmered mine closer to 45-50 minutes because I like mine thicker. 

Once you've reached the consistency you prefer, turn off heat and allow to cool for 20 minutes before putting in glass Tupperware or mason jars. This makes about 8-10 cups of apple pear and ginger butter. It will keep in the fridge for a few weeks without canning- if you want to keep this longer see the canning instructions below. Enjoy!! Xo

To can these: bring a large pot of water to a boil. Place your mason jars and lids into the boiling water. Remove carefully with tongs and place on a clean dish towel. This sanitizes the jars before filling. Fill the jars until almost full (leaving some space so lids can seal properly). Place lids on top and seal. Place the filled mason jars back into the boiling water and boil for a few minutes. This forces the air out and the lids to vacuum seal. This will keep for 6 months in a cool, dark place. Once you pop the lid- it needs to be refrigerated. 

Tom Kha Kai aka Coconut Chicken Soup

It is about the time when I have to pack up my flip flops and break out my sweaters, which is seriously depressing for me but the yogi in me is trying to stay positive so on the flipside it's soup, stew and casserole season- yay! There are a lot of feel good, heart warming meals ahead of me and this soup is a super simple and flavorful way to start the season. 

Tom kha kai (also spelled tom kha gai) is a Thai soup traditionally made with lime juice, coconut milk, mushrooms and chicken. It's one of those soups that seems complicated but once you make it and realize how simple it is- you'll make it all the time. And all the delicious ingredients have such a complex flavor profile- it's a very impressive soup to serve at a dinner party. My version strays from the traditional slightly- with my addition of bok choy and corn- but I like the added textures. Play around with this soup base and see where you land. It's a fall and winter winner for sure! 

Tom Kha Kai 

Fridge:

1lb of boneless chicken breast, thinly sliced 

2 1/2 cups mushrooms, sliced (your choice of mushrooms- I used cremini and shiitake) 

2 1/2 cups bok choy, roughly chopped

1/2 cup scallions, thinly sliced 

1 tbs deseeded jalapeño, minced 

2 tbs fresh ginger, roughly chopped 

2 lemongrass stems

1 1/2 tbs cilantro, minced

1/2 cup fresh or frozen corn (optional) 

Counter:

1 cup water 

1/3 cup yellow onion, minced (about half a small onion) 

1 garlic clove, smashed 

Zest of 2 limes 

Juice of 1 lime (about 3 tbs) 

Pantry: 

4 cups chicken stock 

2 cans (14 oz) coconut milk 

2 tsp fish sauce 

1 tbs coconut oil 

1/4 tsp salt plus a little extra pinch 

Fresh pepper to taste

1/2 tsp sriracha sauce (optional) 

Tools:

Two medium pots 

Sieve

Cutting board 

Chopping knife 

Measuring cups spoons 

Wooden spoon

Ladle 

Place the lemongrass on your cutting board and using the backside of your chopping knife, repeatedly hit up and down the length of the lemongrass. This is essentially bruising the root and allowing the oils to be freed. Add the entire stalks, chicken stock, water, garlic, ginger, lime zest and lime juice to one pot. Place on the stove over medium to low heat and bring to a simmer. Continue simmering for 20 minutes and then remove from the heat. Set this pot aside until ready to use. 

In separate medium pot, add the coconut oil and heat over medium to high heat. Once hot- add the minced onions and jalapeños. Sauté for a few minutes until the onions become translucent. Sprinkle the chicken slices with salt and pepper (to your taste) and then add to the pot. Sauté until the chicken is completely white. Add the mushrooms, bok choy and corn if you're using it. Sauté for another few minutes or until the mushrooms are al-dente. 

Place the sieve over the pot with the chicken and mushrooms. Pour the flavored stock pot into the chicken and mushrooms pot, straining out the lemongrass and other flavorings. Bring the soup pot to a simmer. Then add the scallions and cilantro. Simmer for another 5 to 10 minutes before adding the two cans of coconut milk and fish sauce. Add 1/4 tsp of salt, sriracha if you're using it and pepper to taste. Bring to a simmer and then turn off. You can serve this now or allow it to cool and refrigerate it to serve the next day. 

I like to allow my Thai flavors to meld but sometimes I'm too impatient to wait. Hopefully this soup makes up for the cold weather ahead of us!! Enjoy! Xo

My Asian grocer had run out of bok choy so she gave me "emperor lettuce" as a substitute. I usually use bok choy though.

Shrimp in Mango Sauce

Is it weird that I'm allergic to mangoes, yet they are my favorite fruit?!? It's true. I can eat maybe one mango (sometimes less) without breaking out into a rash. But I'd totally take the facial rash than never eat a mango again. They're amazing!! And so why not join my favorite fruit with some yummy shrimp?? Get on this train- it's heading to deliciousvile.

Yea I just said that. 

Shrimp in Mango Sauce 

Freezer:

2 1/4 cups mango- defrosted (if you prefer fresh- use it)

Fridge:

1 lb shrimp, peeled, deveined- size of your choice (this recipe makes a good amount of sauce you can use a 1.5 lbs if you prefer) 

3/4 cup heavy cream

1 medium red pepper, julienned 

1 tbs cilantro, minced 

Counter:

1/2 medium red onion, sliced thin

2 garlic cloves, minced 

1 tsp ginger, grated 

Pantry:

1/2 tbs olive oil 

1/2 tsp salt

1/4 tsp black pepper 

Tools:

Blender 

Large nonstick sauté pan 

Mixing spoon 

Cutting board

Chopping knife

Measuring cups/spoons 

Add the mango and heavy cream to the blender and process until smooth. If you prefer chunks- process by pulsing. 

Heat the sauté pan over medium to high heat. Add the olive oil and once hot add the onions, garlic and ginger. Sauté for a few minutes while stirring occasionally. 

Add the red pepper and the mango smoothie mixture. Bring to a simmer while stirring every minute or so.

Sprinkle the shrimp with some of the salt and pepper and then add the rest of the seasoning to the sauce. Add the shrimp and cilantro to the sauce and sauté for a few minutes until they turn reddish in color and tails barely begin to curl. Turn off heat. 

I served mine with brown rice but it would go nicely over soba or rice noodles, zoodles or just solo. This is a simple and crazy easy, delicious dish! Get on it. Xo