'SEPTEMBER STAPLES' ~ ANEMOME & APPLES / MICHIGAN WALDORF SALAD with SWEET & SPICY PECANS

"There is greatest relish for the earliest fruit of the season."

~ Martial

~ Japanese Anemome

(Anemone X hybrida)

MICHIGAN WALDORF SALAD with SWEET & SPICY PECANS

~ Delicious salad hints of autumn

(adapted from Bon Appetit Sept. 1999)

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1 cup dried Michigan tart cherries

(can soften in boiling water if preferred)

1/2 cup mayonnaise

3 Tbsp. sour cream

2 Tbsp. fresh lemon juice

1 Tsp. sugar

4 cored Granny Smith apples (cut into 1/2 inch cubes)

1 1/3 cups thinly sliced celery

1 1/3 cups halved red seedless grapes

salt & freshly ground pepper

Romaine or mixed greens for autumn color

Sweet & Spicy Candied Pecans

• Whisk mayonnaise, sour cream, lemon juice and sugar in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt & freshly ground pepper.
• Arrange on greens and spoon salad over. Top with Candied Pecans. (6 servings)

Note: If substituting red apples, use green grapes.

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Sweet & Spicy Candied Pecans

3 tablespoons Michigan maple syrup

1 1/2 Tbsp. sugar

3/4 tsp. salt

1/4 tsp. (generous) freshly ground black pepper

1/8 teaspoon cayenne pepper

1 1/2 cups pecan pieces (or walnuts)

• Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
• Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
  

Family Name:
Ranunculaceae = Buttercup or Crowfoot Family
Scientific Name:
* Anemone x hybrida
Common Name:
Japanese Anemone

'CABIN FEVER' ~ WINTER WALNUT PESTO

"Winter either bites with its teeth or lashes with its tail."

~Proverb

~ Ice Crystal Patterns

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WINTER WALNUT PESTO

~ Delicious pesto for frigid weather ... you'll hardly miss the fresh basil

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3 cups fresh spinach leaves (stems removed)

2 cups fresh Italian parsley

3-4 cloves minced garlic

1 - 1 1/2 cups grated Parmesan cheese

1/2 - 3/4 cup cup extra-virgin olive olive

1/2 cup toasted walnuts

3 Tbsp. toasted pine nuts

1 tsp. coarse salt

freshly ground black pepper to taste

• Puree all ingredients in blender or food processor until smooth. Add more olive oil as needed and process on and off until desired consistency.
• Serve over whole wheat penne pasta. Sprinkle with black olives and pass additional freshly grated Parmesan cheese.

THANKSGIVING SALAD ~ CLASSIC WALDORF & WALDORF (REVISITED)

"Be thankful if you have a whole sandwich,

you have one-half to share."

~ Anne La Flamme

( mother)

~ Lives intertwined

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CLASSIC WALDORF

~ Thanksgiving was never complete without Mom's classic 'luxurious' salad.

*

3-4 unpeeled & diced Red Delicious apples

1 tsp. lemon juice

1/2 cup chopped celery

1 cup halved seedless red grapes

1 cup walnuts

1/2 cup mayonnaise or Miracle Whip

1 1/2 tsp. sugar

1/4 cup whipped cream ( only some years)

*

Sprinkle lemon juice on chopped apples and combine with celery, grapes and walnuts. Combine mayonnaise or Miracle Whip and sugar. (Fold in whipped cream). Pour over fruit mixture and gently fold in. (6 servings)

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WALDORF SALAD (Revisited)

~ Tweaked throughout the years from an old Bon Appetit recipe.

*

4 unpeeled and diced Red Delicious apples

2 unpeeled and diced Granny Smith apples

juice and zest of 1 lemon

2/3 cup dried cranberries or cherries

1/2 cup thinly sliced celery

1 1/3 cup halved red seedless red grapes

1/2 cup mayonnaise

3 Tbsp. sour cream

1 1/2 tsp. sugar

Candied walnuts or pecans

Sprinkle lemon juice over chopped apples and combine with celery, grapes and dried cranberries or cherries. Combine mayonnaise, sour cream, lemon zest and sugar. Pour over fruit mixture and gently fold in. Arrange on festive colored lettuce leaves and top with candied walnuts or pecans. (6 servings)

Candied walnuts or pecans

3 Tbsp. light corn syrup

1 1/2 Tbsp. sugar

3/4 tsp salt

1/4 generous tsp. freshly ground pepper

1/8 tsp cayenne pepper

1 1/2 cups walnuts or pecans (whole or chopped)

• Preheat oven to 325-degrees. Spray baking sheet with nonstick spray. combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add nuts; stir gently to coat. Transfer to baking sheet.
• Place large piece of foil on work surface. Bake nuts 5 minutes. Using fork, stir nuts to coat with melted spice mixture. Continue baking until nuts are golden and coating bubbles about 10 minutes. Transfer to foil. working quickly, separate nuts with fork. cool. (Can be made ahead and stored at room temperature).