Collected by Emma Pearlman '21 and Madison Loughlin '22
Apple Crisp:
Ingredients:
9 medium Mcintosh apples
¼ cup chopped walnuts
1 cup flour
⅔ cup firmly packed brown sugar
½ teaspoon ground cinnamon
8 tablespoons unsalted butter
Preheat the oven to 375 degrees. Peel, core, and thinly slice the apples. Arrange the slices in a 13 x 19-inch ceramic or glass pan that measures about 2 inches deep. The apples should come almost to the top of the pan.
Combine the nuts, flour, sugar, and cinnamon in a medium bowl. Use your fingers or a fork to work in the butter. The mixture should resemble very coarse crumbs when you are done.
Sprinkle the topping evenly over the apples. Bake until the filling is bubbling and the topping turns golden brown, about 35 minutes. Serve warm with vanilla ice cream or whipped cream, if desired.
Smashed Sage-Butter Potatoes
Ingredients:
4 lb. small Yukon Gold potatoes
½ cup unsalted butter (4 oz.)
½ cup fresh sage leaves
Kosher salt
Add water to a Dutch oven to a depth of ½ inch; place a steamer basket in Dutch oven. Bring water to a boil over high. Place potatoes in a steamer basket. Cover, reduce heat to medium, and steam until potatoes are tender. This should take about 30-35 minutes. Let the potatoes cool for 10 minutes.
Meanwhile, melt butter in a large skillet over medium. Add sage leaves, and cook, stirring constantly, until leaves turn dark green in spots and butter is light golden brown, 4 to 5 minutes. Remove from heat.
Place potatoes on a baking sheet, and gently smash using the bottom of a measuring cup. Transfer to a large serving bowl, and gently toss with sage butter. Season with salt to taste. -- Brian Marcy, Big Table Farm, Gaston, Oregon (Food & Wine)
Zeppole
Ingredients:
1 cup warm water
1 teaspoon active dry yeast
1 tablespoon sugar
1 teaspoon salt
2 cups all-purpose flour
1 tablespoon olive oil
vegetable oil for frying
powdered sugar
In a small bowl, add the yeast, sugar and salt to the water. Let stand until creamy, about 2 minutes, and stir to dissolve the yeast.
In a large mixing bowl combine the flour, yeast mixture and olive oil. Stir with a wooden spoon until a nice sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours.
In a deep saucepan, pour in vegetable oil to a depth of 3 inches. Heat the oil to 370 degrees (use a frying thermometer).
Use two tablespoons to scoop out the dough and drop it into the hot oil, using one spoon to push the dough off of the other. Do this for about 4 zeppoles at a time, do not crowd them in the pan. Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides.
Remove the zeppoles from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain. When all the zeppoles are fried and drained, sprinkle generously with powdered sugar and serve hot.
Latkes
Ingredients:
3 potatoes
1 cup flour
2 eggs
1 onion
salt
pepper
olive oil
sour cream (on the side)
apple sauce (on the side)
Wash/peel potatoes, then grate, and put in a bowl.
Chop up the onion finely and put in the bowl.
Transfer the onion and potato to a paper towel or a cheese cloth and ring out a lot of the liquid.
Return the onion and potato to the bowl, and add eggs, flour, salt and pepper. And mix the mixture.
Take a pan and pour some olive oil to generously coat the bottom of the pan.
When the oil starts to heat up, scoop up mounds of the mixture into the oil and they will begin to fry.
When the bottom side gets golden, flatten the latke and flip until the other side is golden and the latke is fully cooked.
Continue frying the lakes until you have used up your potato mixture.
Latkes are traditionally served with a side sour cream and applesauce, but feel free to mix it up with different sauces and combinations. You can also try adding other ingredients or flavors into the mixture, like sweet potato, zucchini, or even apple.
Enjoy!
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