I have made apple crisp only about a dozen times, I used a combination of Spartan and Macintosh, but any tart apple will work well.. I like mine quite crispy on top so I tend to leave it cook a little longer than most.
8-10 apples (any variety)
1 tbsp. ground cinnamon
Pinch of salt
3/4 cup melted unsalted butter
1 tsp. baking powder
1 cup brown sugar
3/4 cup quick oats
1/2 tsp. ground cloves
Grease a 10″ pie plate with a bit of butter, preheat oven to 375*. Peel and core apples, slice them to an even 5 mil. thickness and toss with a pinch of cinnamon. Layer apple slices across bottom of pie plate. Mix together the flour, sugar, baking powder, salt, cinnamon, cloves, flour, oats and butter. Spread the the mixture on top of the apples and bake for 45 minutes or 10 minutes more if you like it crispy.
Let cool 10 minutes before slicing and serve warm and with an ice cream scoop if preferred.
Happy new year fellow foodies
This may seem odd to some of you, but cheese, sesame and honey really go well together. Halloumi is a cheese from Cyprus and should be available at Middle Eastern stores, Farmboy, Superstore and Sobeys. This kind of cheese doesn’t melt to a liquid like mozzarella, but you can grill, fry or bake this cheese without it losing much of its shape.
One package Halloumi cheese
1 tbsp olive oil
3 tbsp sesame seeds
2 tbsp honey
1/4 tsp cayenne pepper
Mix sesame seeds with cayenne pepper and lightly toast in a dry pan over medium heat, tossing for a few minutes and set aside–careful not to burn the seeds. Slice halluomi cheese into 4 equal pieces and brush each side with olive oil. Prepare BBQ or grill pan for high heat and lay slices of cheese on grill and cook 3 minutes per side until cheese starts to melt and have nice golden char marks on each side. Remove cheese to a plate, drizzle with honey and sprinkle the toasted sesame seeds so they will stick to the honey coated cheese. You can serve this as an appetizer, dessert or even a side dish. Accompany this with toasted bread, wilted greens or sauteed cabbage. (future post)
I find this will pair well with a dry white wine, rosé or even some sweet wines should go well also.
This is my breakfast on most weekday mornings with a Greek coffee.
Tahini is a paste from roasted and ground sesame seeds. Similar to peanut butter or more like a seed butter, it is very nutritious, high in protein and iron, pure honey has many important health benefits.
I’ve never believed in having big a breakfast. If you’ve only been awake a short time, why shock your system with a large amount of food.
Toast two slices of whole wheat or whole grain bread, spread Tahini on toasted bread then drizzle desired amount of high quality raw unpasteurized honey on top. Enjoy with green tea, strong coffee, Turkish coffee or espresso.
A very popular cheese from Greece and could be used as a table cheese served as an appetizer with olives and wine, grated on pasta or made into saganaki.
One of the most popular and known as the king of cheese from Italy. I absolutely love this cheese in every way.
Another Italian cheese, but it’s also made it canada. Excellent accompanied by red wine.
From Greece and could be used in cooking, on pizza or grating on pasta.
5. Buffalo di Mozzarella
A fresh soft cheese from Italy, not aged or salted and is popular for Caprese Salad.
haloumi is usually from Cypress and will hold together on barbecue or grill.
A very tasty Swiss cheese.
8. Blue cheese
Hails usually from France or Quebec in Canada and is a versatile cheese, my fave with crackers.
9. Xynomyzithra (sour Myzithra)
It has a more acidic or sour flavour. It is often added to pasta and has a great flavor. Again it hails from Greece.
The most popular cheese of Greece and it’s really gaining popularity around the world. It’s the cheese for Greek salad.