Apples, Honey and Winter Salads

Although we have not had much of a winter, I still long for the soft warm days of spring to arrive. There is great rejuvenation in visiting our local farmers markets, as many of them continue year round, it is always fun to see what they have to offer. Here are some of my favorite ways to use their seasonal offerings.

Kumquat Vinaigrette

This bright clean dressing has a great citrus base and is especially good paired with greens and avocado - you can also use this to top a simple piece of sauteed Cod.

12 Kumquats, washed and dried
1 tablespoon honey
¼ cup seasoned rice vinegar
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
(½ teaspoon sweet curry powder - optional)
¾ cup avocado oil

• Add all of the above ingredients, except the avocado oil in a food processor and blend until smooth
• With the motor running drizzle the avocado oil to emulsify the dressing, stop the motor with all of the oil has been added

Honey Mustard Dressing

This classic all purpose dressing is great for spinach, radicchio or field greens, especially nice with grated parmesan or goat cheese.

1/3 cup balsamic vinegar
2 tablespoons honey
1 tablespoons Dijon mustard
2/3 cup olive oil
½ teaspoon salt and freshly ground pepper

Ginger Miso Dressing

This dressing will stand up nicely to any winter green - toss shredded kale, sliced apples toasted cashews. I have also used this dressing for sauteed brussel sprouts or roasted turnips.

¼ cup seasoned rice vinegar
2 tablespoons white miso
1 teaspoon finely grated fresh ginger
3 tablespoons toasted sesame oil
5 drops green Tabasco sauce

Apples, Goat Cheese and Pancetta

I love this simple appetizer, sweet, salty and savory all in one bite.

12 rounds of pancetta
2-3 apples, cored and sliced in ½ inch rings
Fresh goat cheese
Honey
Microgreens

• Preheat the oven to 400 degrees
• Place the pancetta on a aluminum foil line baking sheet in a single layer
• Roast for 10 minutes or until browned
• Cool on a wire rack, they will crisp as they cool
• Start with an apple ring, top with the pancetta and crumbled goat cheese
• Drizzle with honey (warm the honey if it is too thick) and top with micro greens

Apple Cake

This beautiful cake is more apple than cake which makes it so moist and delicious. A dusting of powdered sugar is all the adornment it needs, although a little whipped cream never hurts anything.

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large tart apples - such as Granny Smith
2 large eggs
3/4 cup sugar
3 tablespoons apple juice
1 teaspoon vanilla
1 stick of unsalted butter, melted and cooled
Confectioners sugar for dusting top

• Preheat the oven to 350 degrees
• Generously butter a 9″ springform pan and place it on a foil lined rimmed cookie sheet
• Whisk the flour, baking powder and salt in a small bowl
• Peel the apples, then cut them in half, remove the seeds and cut them into 1/4″ slices
• In a medium bowl, whisk the eggs until they are foamy
• Pour in the sugar, apple juice and vanilla and blend
• Add half the flour mixture and mix
• Add half the melted butter and mix
• Again the flour, then the butter mixing after each addition
• Whisk until you have a smooth batter
• With a rubber spatula, fold in the apples and coat with the batter
• Pour into the pan, pushing down the apples a bit to level out the top
• Bake for about an hour and twenty minutes or until the top is golden brown and a knife inserted in the center comes out clean
• Cool on a wire rack for 15 minutes, then run a knife around the perimeter and release the spring form
• Store at room temperature until completely cooled
• Dust the top with confectioners sugar