Category Archives: Cook

by | May 28, 2010 · 7:56 am

Have you tried the grape salad?

I dedicate this post to the Spanny family.

Awhile back, my Grandma came across the recipe for a grape salad, whipped it up and brought it along to one of our many family gatherings. News traveled quickly and the grape salad was a hit.

“Have you tried this grape salad? It’s delicious.”

“Isn’t this new grape salad great?”

“Stef, did you try the grape salad.”

I do believe every person at the party asked every other person about the ever so delicious grape salad and it’s been legendary ever since.

I recently whipped it up for a little BBQ gathering I held at my house. And once again, the grape salad stole the show.

Ingredients:

  • 2 lbs red seedless grapes
  • 4 oz low-fat cream cheese, softened
  • 1/2 C. low-fat sour cream
  • 1/2 Tbsp. vanilla
  • 1/4 C. brown sugar
  • 1/2 C. chopped pecans

Wash, pluck and dry the grapes. Set aside. Mix cream cheese, sour cream and vanilla. Add mixture to grapes and mix thoroughly. Top with brown sugar and pecans.

This is a simple, delicious recipe that is easy to whip up in a pinch. You’ll have everyone asking, “Have you tried the grape salad?”

Have a great Memorial Day Weekend!

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by | May 26, 2010 · 8:26 am

Yogurt Cake

This past weekend I was invited to a dinner party at fellow HAP blogger Stef’s house.  I was asked to bring a dessert which is not an easy task when the hostess does not like chocolate.  Actually I am the only HAP blogger who likes chocolate, both Stef and Katie refuse to eat it.  (Most people gasp when they hear this.)  So, I scrambled to find a non-chocolate recipe to bring to the party.

I came up with this perfectly simple and delicious Yogurt Cake.  It is a vanilla cake that is dense and has a very rich texture.  Sprinkle it with powdered sugar and you have a sweet and simple spring dessert.

Yogurt Cake

2 cups all purpose flour
1 1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain whole milk or lowfat yogurt
1/3 cup vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
powdered sugar for dusting

Preheat your oven to 350 degrees. Grease and flour the bottom and sides of a round 9 inch cake pan.

Whisk together the dry ingredient in a large bowl.

In another bowl, mix together the yogurt, oil, eggs and vanilla. Pour the yogurt mixture into the flour mixture and stir until just combined.

Pour the batter into the pan and bake for about 40 minutes or until the top is golden brown. Cool the cake for 5-10 minutes and turn out on a wire rack to remove the cake. Turn it right side up and allow it to cool completely. Dust with powdered sugar, slice and serve.

But don’t worry, chocolate lovers, I promise to post more recipes like this so we can get our chocolate fix.

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by | May 25, 2010 · 11:22 am

Cooking & Drinking with Belgian Beers

As you read this, I’m probably wandering canal-side in Amsterdam. Yep, the hubs and I are on vacay in Amsterdam, Belgium and Luxembourg and since Belgian beers are playing a starring role on our trip, I thought it would only be fitting to spotlight them today.

Belgians beers are complex enough for beer lovers but easy drinking, making them great to cut your teeth on if you’re just getting into beer. Like a fine wine, most Belgians should be served it in a snifter or a tulip glass to get the full aroma.

Belgian styles can vary greatly from a spritzy, champagne-like saison or grand cru to a sweet, malty dubbel to a fruity lambic. When you’re drinking one, keep an eye out for key flavor characteristics like clove, banana, bubble gum, citrus and coriander, which come from using Belgian-style yeasts.

Some of my favorite Belgian beers include:
Belgian Imports: Duvel, La Chouffe, Grimbergen, Saison Du Pont, Delirium Tremens, Chimay
US Micros: Ommegang Hennepin, Goose Island Matilda, Russian River Damnation, New Glarus Imperial Saison

But beer isn’t only great for drinking! It’s an unsung hero of cooking too that can be used in both sweet and savory dishes like this one that I created:

Belgian Shortbread with Whipped Cream

Lemon Shortbread with Rhubarb Framboise Sauce & Belgian Whipped Cream
Shortbread
2 C flour
2 sticks butter, softened
1/2 tsp salt
1/2+ C powdered sugar
1-2 Tbsp granulated sugar
zest of 1 lemon

Framboise Sauce
1 pkg fresh raspberries
6 stalks rhubarb, chopped
1/4 C framboise beer (such as Lindeman’s)
1/2 C sugar
1 Tbsp cornstarch

Grand Cru Whipped Cream
1 C organic heavy whipping cream
1 Tbsp sugar
3 Tbsp Grand Cru beer

For shortbread, preheat oven to 300. Beat together butter and sugar until fluffy. In a separate bowl, combine flour and salt. Grate lemon zest into butter mixture. Steadily beat in flour mixture until well combined. Cover cookie sheet with a double layer of parchment paper. Form dough into a ball and place on top. Roll dough into a 1/2″ thick circle and use your fingers to pinch the edges into a fluted shape. Using a fork, poke holes in the top in a ring-shape, working your way from the center outward. Dust with granulated sugar and bake for 40-45 minutes.

For sauce, combine rhubarb, beer and sugar in a saucepan over medium heat. Cook for 5-7 minutes. Dust in cornstarch and whisk well, then add raspberries. Cook over med-low heat for another 10 minutes or until fruit is broken down.

For whipped cream, combine cream, sugar and beer in a medium bowl or mixing bowl. Beat with a mixer until soft peaks form.

Bonus!: Save the extra rhubarb sauce for ice cream, waffles or pancakes!

Au revoir and Dag! I’ll share more about my trip when I return in June for HAP Wedding Month – don’t forget to get your wedding submissions in!

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by | May 17, 2010 · 8:36 am

Summer Margaritas

This weekend the dreary weather finally broke and summer appears to be back on its way.  So when I had dinner with my husband’s family last night and was promptly handed this juicy, jewel-toned margarita, the world felt right again.

Margaritas are just perfect for an afternoon on the patio or for dinner with fish tacos. But if you’re going to make margs this summer skip the syrupy mixes and make them with fresh fruit instead.  Your tastebuds (and your friends) will thank you.

fresh orange margarita

Fresh Orange Margarita
3/4 z fresh orange puree (see instructions)
2 oz tequila
3/4 oz orange liqueur, preferably GranGala*
1 1/2 oz lime juice
1/2 oz simple syrup
ice
salt or sugar
orange or lime slices

In a food processor or blender, combine 4 Cara oranges or blood oranges (navel if you can’t find those) with 1 Tbsp simple syrp and 1 tsp lemon juice. Puree until smooth.

Pour salt or sugar onto a plate. Use a wedge of fruit to wet the edge of a margarita glass and dip glass into salt/sugar to rim the glass. In a cocktail shaker, add ice, puree, tequila, GranGala, lime juice and simple syrup. Shake well and strain into the margarita glass.

*GranGala is an Italian liqueur similar to Gran Marnier but with a more pronounced orange flavor
Recipe from: Mixshakestir

IDEAS:
Use this recipe as a base and experiment with flavors. To serve on the rocks, just puree the fruit well and strain. Or try freezing the fruit into small cubes and pureeing with a little bit of ice to serve it frozen. If you have a secondary flavor, use only a little so it creates a “what-is-that?” effect instead of overpowering your star fruit.

I think I’ll be trying:
Ginger Peach
Watermelon Mint
Strawberry Basil
Raspberry Lime
Mango

Watermelon Mint margarita

Have a great margarita recipe?  Do tell!

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by | May 6, 2010 · 7:55 am

HAP Featured on Milwaukee Moms

It has been an exciting week for us here on Haute Apple Pie, in addition to our Outpost Exchange cover, we’ve also been featured on MilwaukeeMoms.com for this fun Mother’s Day recipe.

Check out our rainbow pancakes recipe! Note: while this was written for kids to make for their moms, adults can have fun with it too!

Happy Mother’s Day!

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by | May 5, 2010 · 8:36 am

Make your own Salad Dressing

Spring and summer will bring fresh salads to many dinner tables and making your own salad dressing is surprisingly easy.  When you make dressing, you are able to tailor it to your taste and control the ingredients, making it a healthier option.  It all comes down to 4 main components: base, oil, acid and seasoning.  Here is a breakdown of each ingredient and how to use them.

Base
First give your dressing a base.  A base will give the dressing flavor and will also help to emulsify the dressing and hold it together.  The amount of base you need will depend on your taste and the amount of dressing you are making.  I usually start with 1-2 tablespoons.  Some bases to try include:

Dijon Mustard
Raspberry jam
Mayonnaise
Honey

Oil
Oil will be the foundation for your dressing.  When you add your oil to the base, you will want to stream it in slowly while you whisk.  Most people go directly to Olive Oil, but there are a variety of oils you can choose from and each will give you a different flavor.  Here are some examples of oils to try in your dressing:

G rapeseed Oil
Olive Oil
Canola Oil
Sunflower Seed oil

Acid
Adding an acid to your dressing will further emulsify it and will help balance the flavor of the oil.  Vinegars make a great acid for salad dressing, but any kind of citrus such as lemon, grapefruit or lime will work as well.  Here are some acids to try:

Red wine vinegar
Balsamic vinegar
Grapefruit Juice
Champagne vinegar

Seasoning
Finally, seasoning your dressing to taste will help to refine the flavor.  It can be something as simple as salt and pepper or something as fresh and chopped herbs.  Here are some examples of seasonings to try:

Fresh chopped basil
dried tarragon
Garlic powder
dried dill

When you are making your dressing, be sure to whisk while you add each ingredient and don’t be afraid to taste as you go and experiment with new flavors! Making your own dressing is one of the best ways to try new things while cooking.

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by | May 3, 2010 · 8:20 am

Thai Peanut Sauce, Two Ways

Confession:  I’m a peanut butter addict.  Which is why I looove recipes full of peanut-buttery goodness…especially this slightly spicy and super versatile Thai Peanut Sauce.

Thai Peanut Sauce is lovely as a simple chicken satay dipping sauce but you can easily make it the star of your dish and make your supporting ingredients do double-duty at the same time. Thai Peanut Noodles and Thai Chicken Pizza are two healthy, flavor-packed and weeknight-friendly recipes that center around this tasty sauce.

Thai Peanut SauceThai Peanut Sauce
2 garlic cloves, minced
1″ piece of ginger, grated
1 tsp olive oil
1/4 C brown sugar
1/4 C soy sauce
1/4 C water
1/4 C lite coconut milk
1/2 lime
2/3+ C chunky peanut butter
2 tsp sriracha

In a small saucepan, combine garlic, ginger and oil.  Cook over medium-low heat until aromas start to release.  Add soy sauce, water, lime juice and coconut milk. Whisk in brown sugar and peanut butter, letting peanut butter melt into sauce. Add sriracha sauce to taste.

If you’re making both dishes in the same week, you may want to double the recipe. Sauce can be saved for 1-2 weeks and reheated to serve.

Thai Peanut Noodles

Thai Peanut Noodles
1 pkg soba noodles (or whole wheat noodles if you can’t find soba noodles)
1 lb chicken or beef, cubed
2 carrots, shredded or julienned
3 green onions, sliced
sm handful of cilantro, chopped
1 Tbsp low-sodium soy sauce
1/2 tsp powdered ginger
1/2 tsp garlic powder
1/4 tsp white pepper
Thai Peanut Sauce

Bring a pot of water to a boil and salt well.  Add soba noodles and cook until al dente.  Meanwhile, season meat with ginger, garlic, pepper and soy sauce. Saute until meat is cooked through. Drain noodles. Top noodles with meat and Thai Peanut Sauce. Add green onions, cilantro and carrots and serve.

CPK style Thai Chicken Pizza

Thai Chicken Pizza
whole wheat pizza crust (I like Boboli)
1 pkg chicken tenders
2 carrots, shredded or julienned
2 handfuls sugar snap pea pods
mung bean sprouts
sm handful cilantro, chopped
dry roasted peanuts
Thai Peanut Sauce

Preheat oven to 425. Cover pizza crust in peanut sauce.  Grill or saute chicken tenders and slice into chunks. Shred or julienne carrots and cut pea pods in half.  Top pizza crust with carrots, pea pods, bean sprouts, chicken and peanuts. Bake for 20-23 minutes.  Top with cilantro and serve.

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by | April 30, 2010 · 8:34 am

Southwestern BBQ Ranch Salad

I love spring! No more boots, no more sweaters and as much as I love chili…no more chili for awhile! I am always inspired this time of year to make new salad creations. This Southwestern BBQ Ranch Salad is one of my favorites. The black beans and corn give it a great texture and the cilantro gives that burst of flavor that other boring salads lack. This is super easy and healthy! 

Ingredients:

  • Half a head of Romaine lettuce, chopped
  • One can black beans, rinsed and drained
  • 1 1/2 C. frozen or fresh corn, cooked
  • 2 Roma tomatoes, chopped
  • Small bunch of cilantro, chopped (approx. 1/4 C. or less)
  • 1/2 C. shredded cheddar or mexican blend cheese
  • 1/4 C. fat free ranch dressing
  • 1/4 C. BBQ sauce (Sweet Baby Rays is my favorite!)

Mix ranch dressing and BBQ sauce, set aside. Mix together all ingredients. Drizzle dressing over salad and serve!

This salad is great with grilled chicken breast or shrimp. I grilled up my chicken with a rub of paprika, cumin, cracked black pepper and garlic salt. Add avocado to this salad for some extra flavor!

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by | April 28, 2010 · 8:22 am

Potato Corn Chowder

While looking forward to the spring and summer cooking that lies ahead, there is a part of me that will mourn the soups and stews of winter.  Something is so comforting about the perfect bowl of soup.  This Potato Corn Chowder recipe is a great soup for cool spring nights.  It is still hearty like a winter soup, but uses ingredients that speak of the summer months ahead.

Potato Corn Chowder

4 slices of bacon, cut into 1″ pieces
2 Tbsp. unsalted butter
1 cup diced onions
3 scallions (green onions), white bulbs and 3 inches green, diced
2 Tbsp. unbleached, all-purpose flour
4 cups chicken stock
2 medium potatoes, peeled and cut into 1/4-inch dice
1 cup half-and-half
4 cups cooked corn kernels, drained
3/4 tsp. coarsely ground black pepper
Salt, to taste
1 large red bell pepper, cut into 1/4″ dice

Cook the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and stir until melted, then add the onions and scallions and cook over low heat until transparent or for about 10 minutes. Add the flour and cook another 5 minutes, stirring constantly.

Next, mix in the stock and potatoes. Continue cooking over medium-low heat until the potatoes are just tender, about 15 minutes. Add the half-and-half, corn, pepper, and salt. Cook about 10 minutes, stirring occasionally.

Finally, add the bell pepper and cook an additional 5-10 minutes.

Serve with your favorite cheese on top and warm crusty bread.

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by | April 22, 2010 · 9:09 am

33 Ways to Go Green Today

Earth Day 2010Happy Earth Day!  We’ve compiled a slew of easy ways to be more eco-conscious this year, along with our favorite tips and products to help you do it. Don’t be overwhelmed by the long list – a lot of the ideas are very doable with a little extra effort.  Bonus: many of these simple switches are budget-friendly too!

Also, don’t forget to check out more tips from our readers in the giveaway comments from Monday’s post and leave your own comment as an entry to win.  We’re thrilled to hear that a lot of you are pretty green already and we’ll be picking one lucky green winner tomorrow.

Ways to Be Eco-Friendly

33 Ways to Go Green Today
1. Switch to reusable bags and stash one in your purse or car. (our faves: Envirosax…find your style here)
2. Make your own baby food.
3. Use biodegradable pet poo bags.
4. Start a compost pile.
5. Join a CSA.
6. Support your local farmer’s market.
7. Switch to eco-friendly cleaning products or make your own!
8. Consider a hybrid car.
9. Walk or bike more .
10. Turn the lights off or switch to energy star bulbs.
11.Start switching to organic produce.  Start by spending just $10 a week on organic.
12. Plant a garden. Don’t have a yard? Try a windowsill herb garden!
13. Switch to chemical-free/organic bath & beauty products (our faves: Alba Sea Plus Renewal Cream, Burt’s Bees Deep Pore Scrub, Method hand soaps)
14. Recycle! Toss a bin in your kitchen or pantry to make it easier.
15. Use fans instead of air conditioning.
16. Know a hunter/fisherman? Live with one? Eat and share sustainably-caught fish or grass-fed, organic meat (bet you never thought about sportsman that way!).
17. Use cloth diapers.
18. Redo that room using low VOC paints.
19. Eat at least 1 meatless meal per week. (try this pizza)
20. Discontinue unnecessary mail such as bills that you pay online or spam.
21. Use rechargeable batteries.
22. Replace paper napkins with a stack of cheap cloth napkins & dishrags. Buy enough for your family for at least a week.
23. Buy in bulk to reduce packaging waste.
24. Turn off appliances like TVs & computers when you’re not using them.
25. Plan your meals so you don’t waste food!
26. Create a rain barrel in your yard for watering your garden.
27. Carpool or take public transportation.
28. Switch to energy star rated appliances. (bonus: you’ll get a tax credit!)
29. Donate gently used items to Goodwill, consignment shops or other charitable organizations.
30. Hang your laundry outside to dry.
31. Use a man-powered lawn mower.
32. Fill up your own water bottle instead of buying bottled water.
33. Skip the to-go coffee cup and buy a reusable travel mug. (bonus: most places will give you a discount for using one)

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