Apple and Fennel Salad

Stay healthy in 2017 with this crisp and bright salad!

apple-fennel-salad

Apple and Fennel Salad with Shaved Parmigiano and Black Currants

Yield: 4 servings

 

1 tablespoon white wine vinegar

1 tablespoon freshly squeezed lemon juice

1 medium shallot, peeled and diced small (3 tablespoons)

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 large apple, unpeeled (preferably Braeburn, Fuji, or Honeycrisp)

1 large fennel bulb

¼ cup black currants

⅓ cup toasted, salted walnut pieces

¼ cup finely chopped Italian flat-leaf parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

Parmigiano-Reggiano cheese, not pre-grated, for serving

In a small container with a tight fitting lid, combine the vinegar, lemon juice, shallot and olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl.

Slice the apple and fennel bulb into French-fry strips on a mandolin (or cut into matchsticks), for approximately two cups apple and two cups fennel.

Toss together the apple, fennel, currants, walnuts and parsley in a medium bowl. Add vinaigrette and gently fold to combine. Season to taste with salt and pepper.

To serve, divide the salad among 4 large plates and drizzle extra-virgin olive oil over each salad. Lastly, using a vegetable peeler, top each serving with shavings of Parmigiano-Reggiano.

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Hot Mulled Cider

Ring in your New Year with a steaming mug of cider! Adult and kid friendly versions available!

hot-mulled-cider

Hot Mulled Cider

Yield: 4 to 6 servings

 

½ gallon freshly pressed apple cider

3 sticks cinnamon, plus more sticks for garnish

1 medium orange, unpeeled, sliced thinly

2 whole cloves

½ vanilla bean, seeds and pod: slice down the length of the pod, spread open, and scrape out the flesh by pressing with a butter knife

1 tablespoon honey, preferably orange blossom

⅓ cup brandy, optional

 

In a large saucepan or small pot over low heat, add all of the ingredients, and mix together. Stir occasionally until very warm. Serve in mugs with slices of orange.

Notes:

  • If the mulled cider will be sitting for an exceptionally long time, remove the cloves when the flavor is to your liking.
  • If you are a big fan of spice, combine 3 star anise and 1 inch of peeled, roughly chopped fresh ginger and put them into a tea strainer or mesh bag to steep along with the other ingredients. Much like steeping tea, remove the tea strainer or mesh bag of ginger and star anise when the desired flavor is achieved.

Date Apple Chutney

This pairs well with pork, a cheese plate, dessert and turkey – so you might want to keep this one up your sleeve for Thanksgiving!

Date Apple Chutney

Date Apple Chutney

Yield: Approximately 3 cups

 

4 medium apples, peeled and diced medium (preferably Pink Lady)

1 cup roughly chopped deglet noor dates

½ cup black currants

½ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 cup water

2 tablespoons extra-virgin olive oil

2 3-inch cinnamon sticks

1 tablespoon freshly grated Ginger, grated on a Microplane

¼ cup white wine vinegar

3 3-inch sprigs rosemary

 

Put all ingredients in small pot over medium heat. Bring to a boil, reduce heat to low and simmer for 25 to 30 minutes, until the liquid has almost all reduced and apples are soft.

Remove from heat and let cool. Remove the cinnamon sticks and rosemary sprigs.

Serve with pork, turkey, a cheese plate, dessert, etc.!

Store, covered, in the refrigerator for up to a week.