Home at Last Farm...: Apples, Apples and more Apples!!

Wednesday, October 10, 2007

Apples, Apples and more Apples!!

In our back yard at the house in the Finger Lakes there are 4 or 5 apple trees. Since our old tenants were moving out and our new ones hadn't moved in yet, Joe brought me home bags and bags of gorgeous, organic apples. We have been eating apples like they were going out of style!!

I was looking for something besides pies and apples sauce to do with the abundance and found these two recipes.

I think I'll try the apple crisp recipe for the kids' after school snack. And, hey! You gotta love a cake recipe that calls for good old Kentucky bourbon!

2 comments:

Paula said...: YUM! That apple bourbon cake sounds to die for. I may have to put that one in my oven this weekend...; 10:39 AM
Anonymous said...: Paula led me here... this looks so yummy! Thanks for posting the recipe. Mmmmmmmmm....; 12:42 PM

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mac and cheese

Ingredients
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Directions
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.