• Posted by Califia Suntree on December 6th, 2010, 11:00 AM

    Q: I had some leftover apples, so I decided to make applesauce. It turned out OK, but I wonder if you have a recipe for it? And any recommendations on the best apples to use? Also, I wanted to avoid added sugar so I used ginger and nutmeg (because I didn’t have cinnamon). Any other ideas on seasoning?

    This is the perfect time of year to make applesauce (or pie, or butter, or cider), as the markets are loaded with apples that aren’t perfect, autumnal, just-picked beauties, but we aren’t yet sick of them as we may be come spring. (For me, when the first berries appear, apples become but a distant memory until September). Also, the wintry months are ideal for all those dishes that naturally go with applesauce: potato pancakes, stuffed pork loin, noodle kugel, goose. Read on… »

  • Posted by Elina OLague on April 17th, 2009, 5:40 PM

    This is my restaurant Warszawa’s recipe for a delicious Apple Martini with a Polish twist. It is a variation on a common Polish drink called szarlotka, vodka and apple juice, which made Żubrówka a favorite among Polish university students.

    For a totally different taste experience, you can use Żubrówka to make your favorite martini, or just drink it straight from a small frozen glass. Remember to sip slowly to savor the great taste of Żubrówka and to keep your socks on—and always keep your vodka in the freezer. Read on… »

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  • Posted by Karen Dill on May 26th, 2008, 3:30 PM

    This is an old family recipe.  My ancestors would roll over in their graves if any other nuts were substituted for the black walnuts. I will share the recipe, but just promise to use black walnuts. Read on… »

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