It's been a "cold" and windy here the past couple of weeks. Of course cold in Hawaii means that the temperatures hit the low sixties at night--so it's all relative. But, it does make it a particularly good time for thick homey soups. I wanted something simple and comforting, so I put together a simple potato-leek soup, enhanced with aromatic rosemary. This one is dairy-free and vegan, but still rich and creamy--perfect for a cool night.
Rosemary Potato-Leek Soup
By Deb, Kahakai Kitchen
(Makes 6 Servings)
1 Tbsp non-dairy butter
1 Tbsp olive oil
1 large leek, white & light green parts, chopped small
1 medium sweet onion, chopped small
2 tsp fresh rosemary, chopped finely (or about 1/2 tsp dried)
1 bay leaf
about 6 medium Yukon Gold potatoes, peeled and chopped to about 3/4-inch cubes
1 quart vegetable broth (low sodium)
salt and freshly-ground black pepper to taste
Heat non-dairy butter and oil in a soup pot over medium heat. Add leeks, onion and saute about 5 minutes, until softened. Add rosemary, bay leaf, chopped potatoes and broth and bring to a boil. Reduce heat and simmer for about 20-25 minutes--until potatoes are cooked. Remove bay leaf and discard.
Leave soup brothy or blend part of it (I pureed about 2 cups) until smooth using a blender or immersion blender. Season with salt and black pepper to taste. Enjoy!
Notes/Results: Simple and full of flavor, potato soup is the ultimate comfort food. The store only had one large leek, so I added in a sweet Maui onion. This soup is equally good left brothy, but pureeing part of it definitely ups the creamy comfort factor. If you aren't a rosemary fan, thyme or marjoram would be a good substitute. I would make this again.
We have some wonderful soups and a salad waiting in the Souper Sundays kitchen--let's take a look.
Janet of The Taste Space has two soups to share this week. This pretty Carrot Ginger Lime Soup with Sweet Potato Hummus. Janet says, "In a land of plenty (and deficiency), you become creative. We had run out of roasted sweet potatoes but still wanted to make this carrot ginger lime soup. Of course, the reason we ran out of sweet potatoes is
because I put them in the sweet potato hummus. So why not use the sweet
potato hummus instead of the sweet potato?"
Janet's second soup is this Lemon-Ginger Split Pea Soup with Toasted Coriander. She says, "Have some split peas but don’t know what to do? Try this soup. I really like split peas, but less eager to cook with them due to their
long cooking time. Even with soaking (or not), I find they take a while to cook, sometimes longer than an hour and a half. It is worth it, though."
Tigerfish of Teczcape - An Escape to Food is here with Chinese Broccoli Soup and says, "It is few basic ingredients but the smokiness of toasted ikan bilis and pan-fried tofu definitely adds flavor depth to the soup (stock made from organic soy beans and toasted ikan bilis -dried anchovies). And the light-tasting notes of the soup did not overshadow the mild mustardy taste of Gai Lan in any way. This can be a quick soup to put together if you are short on time and have ready home-made stock on hand."
Elizabeth from The Law Student's Cookbook brings Green Tea Soup and says, "I was skeptical of this dish when I first started. But I was intrigued by this recipe from Sunset magazine. The idea of my broth being green tea seemed so odd, but.. I had to try it! I ended up adding some soy sauce to the broth because I felt like it needed a salt element to it. The addition of the soy sauce was perfect. I was so full after this bowl of soup.
Join me in welcoming a new face to Souper Sundays, Wendy of VeggieYogi who brings a soupy Curry-Pumpkin Lentils and Chickpeas. She says, "This is the perfect recipe for a winter day! I invented it on New Year’s
Eve morning when the weather forecast was calling for heavy snow all
day. I figured it was the perfect day to hunker down and throw a bunch
of stuff in the crockpot to cook." Welcome Wendy!
Ana of Sweet Almond Tree is here with soothing Greek Trahana Soup and says, "I
just got over a bad case of the flu, yes, it’s been making the rounds and so I was
one of its victims. When I felt like
eating I wanted nothing else but hot, nourishing soup, and nothing would do but
to have my mother’s Trahana soup. I like
its milky, somewhat sour flavor and its thick, creamy consistency. Each spoonful I took felt like a soothing
balm for my achy throat."
Finally our salad this week comes from Stash at Simple Kitchen Seasons, this Warm Salad with Egg and Pancetta (Insalata Uovo e Carne Secca). Stash says, "If you can’t find pancetta, substitute unsmoked bacon instead. You can use this dressing for any salad, not just the one in this
recipe. Often, I’ll turn to this particular dressing if I’m not in the
mood for a lemon juice-based vinaigrette (extra-virgin olive oil, lemon
juice, sea salt, black pepper, herbs)."
Thanks to everyone who joined in this week. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the sidebar for all of the details.
Have a happy, healthy week!
I seldom make fruit chutneys, buying a bottle on occasion to keep in the fridge and use mostly with Indian-inspired meals. It seems a little silly to buy it when you realize how simple it is to make---all you really need is a little time to let it thicken up. The flavor of this chunky chutney from Madhur Jaffrey is nicely sweet, sour and a little spicy.
Jaffrey says, "This superb sweet-and-sour chutney has the thick consistency of a preserve and may be bottled and kept for long periods."
Apple, Peach and Apricot Chutney
100 Weeknight Curries, Madhur Jaffrey
(Makes about 750ml or 1 1/4 pints)
550g (1 1/4 lb) sour cooking apples, peeled, cored and coarsely chopped
100g (4 oz) dried peaches, quartered
100g (4 oz) dried apricots.
50g (2 oz) raisins
6 garlic cloves, peeled and mashed to a pulp
2 (2.5cm) 1-inch cubes fresh ginger, peeled and finely grated
400ml (14 fl oz) white wine vinegar
400g (14 oz) caster sugar
2 tsp salt
1/2 tsp cayenne pepper
Combine all the ingredients in a heavy stainless steel or porcelain-lined pan and bring to a boil. Turn heat to medium-low and cook, keeping up a fairly vigorous simmer, for about 30 minutes or until you have a thick jam-like consistency. Stir frequently and turn the heat down slightly when the chutney thickens as it could stick to the bottom of the pan.
Let the chutney cool. It will thicken some more as it cools. Pour into a clean jar and cover with a non metallic lid. Store in a cool place or keep in the refrigerator.
Notes/Results: The flavor of this chutney is excellent--tangy, sweet with a boost from the ginger and a slow and slight heat to the back of the throat from the cayenne. I confess that I did not weigh my apples and just used three medium Granny Smiths. I also added about 1/3 cup of dried sour cherries for some more color as my raisins were golden. I ended up with two pint jars full of chutney plus a little extra. Luckily it keeps for quite a while. Easy and delicious--I will make it again.
Anyone have any great non-meat ideas for using up chutney? ;-)
It's Dried Fruit week at I Heart Cooking Clubs. You can check it out here.
Happy Weekend!
I was craving creamy tomato soup this weekend, the perfect time to try this version from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. Instead of milk, cream or a non-dairy milk alternative to make it creamy, this recipe uses potatoes.
Veganomicon says, "This soup packs a double one-two punch of tomato. Just when you're thinking it's made from regular old tomato--BAM--a sun-dried tomato gets you in the jaw and you are out for the count. You wake up on Avenue C and 4th Street wearing one shoe that is not vegan and you have no idea what happened."
Creamy Tomato Soup
Recipe from Veganomicon
(Serves 8)
2 Tbsp olive oil
1 medium onion, chopped coarsely
3 cloves garlic, chopped
1/2 tsp dried rosemary (crushed between your fingers)
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp salt
lots of freshly ground black pepper
1 lb waxy potatoes (2-4 average size--weigh to be sure), peeled & cut into 1-inch chunks
1 cup sun-dried tomatoes (not the kind packed in oil)
6 cups water or veggie broth
1 (28 oz) can crush tomatoes (fire-roasted preferred)
juice of 1/2 lemon, or to taste
Preheat a large soup pot over medium heat. Add oil and saute the onions until translucent, 5 to 7 minutes. Add the garlic, herbs, salt, and pepper and saute for one more minute, until the garlic is fragrant.
Add the potatoes and sun-dried tomatoes. Pour in the water or broth. Cover and bring to a boil. Once the soup is boiling, lower the heat to medium, cover, and let simmer for about 20 minutes, until the potatoes are tender and the sun-dried tomatoes are soft.
Add the crushed tomatoes and heat through. If you have an immersion blender, you're in luck! Puree the living hell out of it until it is very smooth. If you don't have one, just transfer the whole shebang to a food processor or blender, in cooled batches, then transfer back to the pot. Add the lemon juice and adjust for salt in you need to.
Veganomicon Tip: "The "creamy" comes from potatoes. Yukon golds work great here, but of course, you can use whatever you've got. Try to avoid a regular starchy Russet, since waxy potatoes give a creamier texture."
Notes/Results: Thick, rich and creamy. The sun-dried tomatoes do add that extra punch of flavor the book describes. I stuck close to the recipe on this one--but I did use an Italian herb mix in place of the individual rosemary, thyme and oregano. I served mine with grilled seeded bread--great for dipping. This is a quick and easy soup to put together and it tastes great--I would make it again.
We have some delicious soups and a hearty salad waiting in the Souper Sundays kitchen--let's take a look.
Heather of girlichef has a gorgeous Creamy Kabocha Squash Soup with Toasted Walnuts, Honey and Truffle Oil and says, "...this soup features kabocha squash, which once roasted, is creamy and sweet. The richness of cream lends a silkiness that almost makes each
bite feel naughty. The miniscule drizzles of honey and truffle oil on
top volley for your attention... sweet or musky, sweet or musky. And
then there is those earthy, oily, toasted walnuts that lend crunch to
each spoonful."
Corina of Searching for Spice is back with this hearty Green Lentil with Coriander Soup. She says, "I love making soups like this as they are warm, filling and are useful
for using up any leftover vegetables. Although the lentils are very
dark, I love the colours of all the vegetables showing up in the soup
and I especially love the fresh coriander stirred in at the end. It
makes the soup taste very fresh".
Janet of The Taste Space shares a soup this week, this healthy Smoky Black Eyed Pea and Kale Stew and says, "This is no ordinary bean and green stew. Along with black eyed peas and
kale, there is red pepper as well as my addition of oyster mushrooms. It
is a European spice mash-up with oregano and thyme as well as smoked
paprika and Ancho chile powder. I was scared to use a full tablespoon of smoked paprika, but feel free to use more because this was not
spicy. I ended up adding liquid smoke at the end for a further depth of
flavour."
Nicola of Lemon and Cheese made this colorful Mexican Chicken and Tortilla Soup and says, "This is the Mexican meal I had on Saturday night. It's a recipe that my
sister gave me which I think she got from a friend. It is super tasty
and obviously the amount of chilli/chipotle paste is quite low, so if
you like things spicy you can always add more. I forgot half the
toppings but it was delicious nonetheless and definitely one I will be
making again."
Please join me in welcoming Mireille of Chef Mireille's Global Creations, joining in for the first time at Souper Sundays with this hearty Slow Cooker Vegetarian Chili. She says, "It came out perfect. Just mix all the ingredients together and put in
the slow cooker. Go to work or run errands and 10 hours later, you can
be greeted with this delicious chili waiting for you. Some nice crusty
bread and a salad and dinner is ready! (Note: you can cook the chili in half the time using canned beans)." Welcome Mireille!
Finally one meaty salad this week from Pam at Sidewalk Shoes, this Skirt Steak Salad with Wilted Greens, Tomato, Avocado and Lime. Pam says, "First of all, let me apologize for my photo. We had this New Years Eve
night and I had a glass of wine while I was making it. I only took one
photo because I was hungry and it looked so good. Apparently I focused
my extremely small depth of field right there in the middle. ... This was so good and so easy. It was fresh yet filling, a little spicy,
and it was so good that I forgot the cheese and it didn’t even need it!"
Thanks to everyone who joined in this week. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on my side bar for all of the details.
Have a happy, healthy week!
This is a vegan version of Madhur Jaffrey's Green Soup, a blended creamy pea soup spiced Indian-style with ginger, cumin, coriander, cilantro and green chilli. I used a veggie broth in place of chicken stock and subbed an unsweetened coconut non-dairy creamer for the double cream.
Jaffrey says, "This is India's version of cream pea soup. It is delicate and quite delicious."
Green Soup
100 Weeknight Curries by Madhur Jaffrey
(Serves 5-6)
2 lb (900g) potatoes, peeled and roughly diced
3 oz (75g) onions, roughly chopped
2 pints (1.2 liters) chicken stock (or veggie broth)
3/4-inch (2cm) piece fresh ginger
1/2 tsp ground coriander
2 tsp ground cumin
5 Tbsp chopped fresh cilantro
1/2 fresh hot green chilli
10 oz (275g) green peas, either defrosted frozen or fresh
3/4 tsp salt, or to taste
1 Tbsp lemon juice
1/2 tsp ground roasted cumin seeds
1/4 pint (150 ml) double cream (or non-dairy cream)
small fresh hot green chilli, very thinly sliced, to garnish (optional)
In a pan, combine the potatoes, onions, broth, ginger, ground coriander and ground cumin and bring to a boil. Cover, turn the heat to low and simmer for 30 minutes.
Fish out the ginger and discard. Add the fresh cilantro, chilli, peas, salt, lemon juice and cumin seeds. Bring to the boil and simmer, uncovered, for 2-3 minutes or until the peas are just tender.
Blend the soup until smooth, in batches if necessary. Add the cream and heat through to a gentle simmer. Taste for seasoning and serve in bowls garnished with a few slices of fresh hot green chilli if desired.
Notes/Results: Thick, creamy and lightly spiced. The warm toasty cumin stands out, as does the brightness of the lemon (I added an extra tablespoon). The spice from the chilli is subtle, so if you want a spicy soup you might add more than the half the recipe calls for. I don't get a strong pea flavor from this soup--they serve as more of a base, so you could substitute another green vegetable (broccoli or asparagus...) for the peas and it would work equally as well. This soup would make a good starter to any meal--Indian or otherwise. I would make it again.
This soup is my Potluck entry--the theme this coming week for I Heart Cooking Clubs featuring the recipes of Madhur Jaffrey.
Let's visit the Souper Sundays kitchen and see who is here.
First up, Victoria of Flavors of the Sun is here with a sunny Jamaican Carrot Soup with Pear Relish and Fried Plantains. She says, "This soup would be equally good with either sweet potatoes or a winter squash (pumpkin, acorn, butternut, etc.). Of course you know me well
enough by now to know that I doubled up on the spices in the main soup
as they seemed incredibly stingy. But then, I could be a spice savage
or posses a palate that just requires a bit of oomph... I used habanero
chile instead of Scotch bonnet, as that is what we have locally (both
are incredibly hot, so use judiciously to taste)."
Please join me in welcoming Jo-Ann from 9CupChallenge, making her first appearance at Souper Sundays with this Colourful Spicy Thai Soup. Jo-Ann says, "The hubby had a sore jaw and asked for soft foods for dinner so I
created this recipe to be a meal. The smells and flavours brought back
so many memories of our wonderful trip to Thailand and of course our
adventurous daughter who is traveling in Thailand. This Christmas was
the first without her and we sure missed her. I hope that we shared a
virtual meal together as we took in the Thai Soup experience." Welcome Jo-Ann!
Janet of The Taste Space brings another beautiful salad this week, this Spinach Salad with Carrot Ginger Miso Dressing and Pepitas. Janet says, "One of my goals last year was to simplify my kitchen, with a focus on sauces and dressings with fresh vegetables supported by beans and whole grains. My salad jar revolutionized my lunch meals. So let’s just say I made lots of dressings last year and this is
definitely one of my favourites: carrot miso. Using vegetables
themselves in the dressing adds a body typically derived from oil. Since
you puree the carrot, it is a thicker dressing than I am used to… more
akin to a sauce."
Finally Stash of Simple Kitchen Seasons is back with this Warm Radicchio, Pear and Hazelnut Salad and says, "Lately I’ve been cooking with radicchio, endive and escarole … in soups,
salads, vegetable sides and main courses. Winter greens have a
different flavor and color palette, compared to those in the spring,
summer and autumn. They tend to be bitter-tasting, and demand being
paired with sweet, salty or slightly acidic accompaniments, the better
to withstand their assertiveness."
Thanks to everyone who joined in this week! If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on my side bar for all of the details.
Have a happy, healthy week!
Our theme at I Heart Cooking Clubs this week is Appetizers!. I wanted something easy and healthy so I picked the simple cucumber and mint yogurt raita from Madhur Jaffrey's Indian Cooking. Cooling and delicious--especially paired with warm nan bread.
Jaffrey says, "Here is a cooling yogurt dish that can be served with all Indian meals. It also makes an excellent snack which can be stored in the refrigerator and pulled out whenever someone comes in complaining or being tired, hot, and hungry."
Yogurt with Cucumber and Mint (Kheere ka Raita)
Madhur Jaffrey's Indian Cooking
(Serves 6)
2 2/3 cups (570 ml) plain yogurt
1 small cucumber, peeled and coarsely grated
2 Tbsp finely chopped fresh mint
1/2 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
1 tsp salt
freshly ground black pepper
Place the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat.
Notes/Results: Just simple and good. The cumin, cayenne and mint give this raita lots of flavor. Jaffrey doesn't instruct it but either I grate my cucumbers ahead of time and salt and drain them for an hour or two, or roll them up in paper towels and squeeze out as much of the liquid as possible. This raita is also great with grilled fish.
Happy Aloha Friday!
One of my favorite comfort-soups is Greek Avgolemono--thick chicken-based soup with lemon, dill and egg. Since taking meat and poultry out of my diet, I have craved avgolemono, especially when I am feeling stuffy. Finding a good recipe for a vegan version in Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero, I knew I had to try it.
Terry Hope Romero co-authored Veganomicon, one of my very favorite vegan cookbooks for recipes and inspiration. Vegan Eats World is equally inspiring. The 300 recipes feature global flavors and a wide variety of recipes. A friend gifted it to me for Christmas and it is already studded with tabs of things I want to make--starting with her "No" golemono.
Terry Hope Romero says, "The zesty classic egg-lemon chicken soup gets a vegan makeover with the help of white beans and a touch of aborio rice. Aborio is usually reserved for risottos, but in soups it expands and softens to create a creamy base. This will thicken considerably as it cools, so for a thinner soup, stir in 1/2 to 1 cup of hot vegetable broth; a high quality vegetarian chicken-flavored broth is especially suited here"
Greek Creamy Lemon Rice Soup ("No" govlemono)
From Vegan Eats World by Terry Hope Romero
(Serves 4 to 6)
1 small yellow onion, peeled and finely diced
1 large carrot, peeled and diced very small
4 tsp extra-virgin olive oil
4 cloves garlic, minced
1/4 cup dry white wine
1 (14 oz) can or 2 cups cooked white beans such as cannelini, drained and rinsed
6 cups vegetable or vegetarian-chicken flavored broth
3 Tbsp aborio rice
2 bay leaves
1 tsp dried oregano
1/2 tsp dried dill
1/2 cup uncooked orzo pasta
1/4 cup lemon juice
freshly ground pepper and salt to taste
additional dried oregano or a handful of chopped flat leaf parsley to garnish
In a 3-quart soup pot, fry the onion and carrot in olive oil over medium-high heat until the onion is translucent and soft, about 5 minutes. Stir in garlic and fry for another 45 seconds, then pour in the white wine and bring to a simmer, stirring frequently.
In a mixing bowl, puree the beans with 1 cup of the vegetable broth, then add to pot along with the remaining broth, aborio rice, bay leave, oregano, dill, and orzo pasta. Increase heat to high and bring to a boil for 5 minutes. Reduce heat to low, stir a few times, and cover the pot. Cook for 30 to 35 minutes, uncovering the pot occasionally to stir and check to see if the rice is sticking. The soup is ready when the orzo is tender and the rice is meltingly soft.
When done, turn off the heat, stir in the lemon juice, and keep covered for 10 minute. Remove the bay leaves and season soup to taste with ground pepper, salt, and additional lemon juice if desired. Sprinkle each serving with a little dried oregano or chopped parsley.
Notes/Results: A thick and creamy bowl of comfort that tastes pretty close to the original--especially with the vegetarian chicken broth. I pureed the beans in the blender and they nicely subbed for the usual egg--without the hassle of tempering them and having to gradually whisk them into the soup. The lemon and dill stand out in the soup and I didn't find any need for extra salt. As Terry Hope Romero mentions, this soup does become extremely thick--I like it that way, but if you don't, have plenty of the stock on hand to add to it. I served mine with some dolmades (stuffed grape leaves). This soup satisfies a craving in a healthier way--I would make this again.
We have a few friends in the Souper Sundays kitchen this week--let's take a look.
Stash of Simple Kitchen Seasons is back with a pretty bowl of Minestrone Invernale and says, "One seasonal favorite that makes a regular appearance at my table is minestrone. Its content depends on what’s
good at the market, and almost always contains a bounty of fresh
vegetables, packed with flavor. You can make it from ingredients that
literally cost pennies. It pays for itself after the first meal, as the
flavors develop marvelously on the second and succeeding days
thereafter. It’s a substantial soup that’s nearly a meal in
itself. Pair with a green salad, a crusty loaf of bread and a glass of
crisp, dry white wine, and you have the makings of a perfect lunch or
dinner."
Please join me in welcoming Deanna from Yummy Good Soups and Salads!, joining us for the first time at Souper Sundays with this decadent Buttery Onion Soup. She says, "A perfect soup for a special dinner. I would suggest serving a cup of this soup rather than a bowl, its rich and very filling. Taste is delicious, smooth, creamy, velvety & buttery. I have served it with both oyster cracker and croutons and prefer the croutons, especially if
they are home made croutons. Yummy good!" Welcome Deanna!
Finally one salad this week, a kasha masterpiece from Janet at The Taste Space, this Kasha with Sauteed Mushrooms and Dill. Janet says, "To flavour this dish, I adapted the recipe in Appetite for Reduction for Sauteed Kasha and Mushrooms with Dill, a pasta-less version of Kasha Varnishkes.
The fluffy kasha is combined with sauteed mushrooms and onions. Lots of
black pepper and dill make this dish flavourful, despite it looking so
bland on paper."
Thanks to Stash, Deanna and Janet for joining in this week. If you have a soup, salad, or sandwich that you would like to share just click on the souper sundays logo on the side bar for all of the details.
Have a happy, healthy week and a Happy New Year!
Is anything more comforting than sweet warm spiced apples? This Indian-flavored version adapted from Madhur Jaffrey adds cardamom to the mix. I made a few changes to the recipe--reducing the sugar and butter, adding dried sweet cherries for extra color, changing the whipped cream topping to sweetened yogurt, etc. My changes are in red below.
Jaffrey says, "An easy dessert that can be made with any tart, firm apples such as Granny Smiths. It may be served hot or warm."
Cardamon-Cinnamon Apples with Sweetened Yogurt & Pistachios (Sev Ka Murabba)
Adapted from Madhur Jaffrey's Quick & Easy Indian Cooking
(Serves 4)
1/4 lb (1 stick) unsalted butter (reduced to 1/2 stick)
4 medium-sized tart, firm apples (I used Granny Smith & Honey Crisp)
1/4 tsp ground cardamom
1/8 tsp ground cinnamon (I used 1/4 tsp)
1/8 tsp ground cloves
2/3 cup sugar (I used 1/3 cup)
3 Tbsp blanched slivered almonds (I used 4 tablespoons)
2 Tbsp chopped walnuts (I omitted)
(I added 2 Tbsp dried tart cherries)
*Topping:
1 cup yogurt
2 tsp honey
2 Tbsp unsalted pistachios, chopped
Melt the butter over low heat in a large, nonstick frying pan. Take the pan off the heat. Peel, core, and slice the apples thinly, dropping the slices into the butter as you cut them. Fold them into the butter as you go so they do not discolor. (You could, if you like, keep the frying pan over very low heat as you do this.) Add the cardamom, cinnamon, cloves, sugar, almonds, walnuts and cherries if using. Cook on medium heat for 2 to 3 minutes, stirring gently as you do so. Then turn the heat to high. Cook for 8 to 10 minutes, stirring very gently now and then, until the apples have lightly caramelized.
Serve on individual plates with a dollop of the yogurt and sprinkle with chopped pistachio.
*Note: Jaffrey's recipe suggests heavy whipping cream blended with half of the pistachios. Instead, I sweetened thick Greek yogurt with a touch of honey and sprinkled all of the pistachios on top as a garnish.
Notes/Results: I am used to warm cinnamon apples but the cardamom is an excellent addition. The warming spices are so good with the apples--it makes for a cozy little dish, especially with the sweetened yogurt on top. I did reduced the butter and sugar by half--since I used 2 Honey Crisp apples with the 2 Granny Smith's and added the dried cherries, I thought it would be plenty sweet and it was. My mandoline sliced apples were perhaps a bit thin to hold their shape but the flavor was there. This was a great, easy not-to-heavy dessert. I will make it again.
We are celebrating Red & Green at I Heart Cooking Clubs--perfect for the holiday week. You can see what everyone made by going to the post and following the links.
