Holidays | Simple By Cindy

Brown Sugar-Glazed Apple Bread

Sep. 30
2019

It is finally apple season in New England! I remember taking my kids apple picking–their excitement was a joy to watch. Going apple picking is not just about pulling the apples off trees. There’s fresh pressed cider, cider doughnuts, and sometimes petting zoos and hay rides. The hay ride at our usual farm would go up a steep incline, and we were rewarded with a beautiful view of the red, orange, and golden leaves rolling far into the distance.

Apples are so versatile. They can be eaten fresh, baked, or stewed. They can be made into a sauce, or pressed into cider or juice. They also can be made into jelly, butter, or vinegar. You can make pies, doughnuts, crisps, crumble cakes, and doughnuts. But let’s be real here; they are most delicious when they are coated with caramel, candy sauce, toffee, or nuts.

For baking, it is best to pick an apple with a more crisp texture, such as Granny Smith, Golden Delicious, Honeycrisp, or Empire. If you are making cider, chose between Gala, Fuji, McIntosh, or Honeycrisp. The best apples for applesauce are Cortland, Jonagold, Fiji, or Granny Smith.

By themselves, apples are low in calories and high in fiber, vitamin C, and beta-carotene, the latter of which is found mainly in the peel. Apples also contain boron, which helps prevent osteoporosis and strengthen bones. This fabulous fruit also helps boost estrogen levels in menopausal women, leading to emotional and physiological stability.. And remember, they have no fat, no cholesterol, and no sodium. An apple a day may truly keep the doctor away!

This sweet bread is absolutely outstanding. It is packed with juicy apples, and made into a sweet bread with all the good stuff–brown sugar, vanilla, and cinnamon. The yogurt and eggs make it incredibly moist. Your house will smell so deliciously of cinnamon and apples. Just when you think it can’t get any better than that, it is then topped with a glaze that truly complements this loaf in every way. You now have a scrumptious, cinnamony, brown sugary loaf of pure goodness.

This bread is perfect to prepare for the Jewish Holiday. Happy New Year!

This recipe is courtesy of Sally’s Baking Addiction and will serve 6 to 8 people who will want to come along on your next apple picking outing.

Ingredients for Brown Sugar Glazed Apple Bread:

1/4 cup butter, softened to room temperature
3/4 cup plain yogurt (Greek or regular)
1/3 cup dark brown sugar
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 large Granny Smith apple, peeled and diced
1 cup chopped pecans

For the brown sugar glaze:

1 cup dark brown sugar
1/4 cup butter
1/3 cup heavy cream
1/2 cup confectioners’ sugar, sifted

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.

Spray a 9 x 5-inch loaf pan with non-stick spray and set aside.

Make the bread:

In a large bowl using a handheld mixer or stand mixer fitted with the paddle attachment, beat butter, yogurt, brown sugar, and granulated sugar on medium speed until creamed, about 2 to 3 minutes.

Add the eggs, one at a time, beating well after each addition.

Scrape down the sides of the bowl as needed.

Add the vanilla and beat on medium speed until everything is combined, about 2 full minutes.

Remove the bowl from the mixer if using a stand mixer.

Set aside.

In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together.

Using a large spoon or rubber spatula, slowly mix the dry ingredients into the wet ingredients.

Slowly stir everything together until no more flour pockets remain.

The batter will be thick, but do not overmix it.

Fold in the chopped apple and 2/3 cup of the pecans.

Spoon into the prepared loaf pan and bake for 55-65 minutes, making sure to loosely cover the loaf with aluminum foil halfway through to prevent the top from getting too brown.

The loaf is done when a toothpick inserted in the center comes out clean.

Allow the loaf to cool completely in the pan on a wire rack.

Make the glaze:

Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat.

Bring to a boil, stirring the mixture often.

Allow to boil for 1 minute, then turn the heat down to low and allow to simmer for 1 minute.

Remove from the heat and whisk in the confectioners’ sugar.

Add the remaining 1/3 cup of pecans.

Allow to cool for 3 minutes then spoon over bread while it is still warm.

The bread stays fresh in an airtight container at room temperature for up to 5 days and in the refrigerator for up to 7 days.

Serve warm or cold.

It’s that simple!

Roasted Potato Salad with Mustard-Walnut Vinaigrette

Sep. 9
2019

Preparing for the holidays can be fun, but it also can be stressful if you don’t have a plan. Even the most seasoned hosts need one. The planning and organizing, shopping and buying, cleaning and preparing… it really wears you down. Remind yourself, no matter how crazy the lead up, everyone will appreciate your effort and the finished product. I will offer more detailed tips closer to the holidays, but there are a couple things you can do now to make things easier for you down the line.

Start organizing your things. Have you ever spent hours looking for something you know you own, just don’t know where it is? I know I have. Put an end to that by getting rid of all the clutter. Go through it and begin by throwing out what you do not use or need. Create a space for the things you want to keep. Buy nice baskets that match your decor, label them, and fill them with useful things. I recently redid my pantry this way, and now I can find what I need when I need it.

Go through all of your dishes and serving ware and make sure they are in order. Maybe you don’t remember breaking a plate or losing a fork. Count them all and order more if you need to. This goes for glasses and bar items as well. I am sure you made a mental note to replace something or other, but time goes by so quickly, and you may not have actually done it.

Go through your tablecloths. Make sure you have the right size for each table you are using, as well as matching patterns. Take a look at all your napkins. Do you have enough of the same? You may want to buy them in advance if you know approximately how many people you will be having.

Check your spices. Over time spices will lose their essence and will not flavor your food correctly. As a rule, whole spices will stay fresh for 4 years, ground spices for 2 to 3 years and dried herbs for 1 to 3 years. Basically, if you can’t remember when you purchased it, it is probably time for a new one.

Doing these few things now can relieve stress, let you focus on your holiday and may even give you more time to relax as the big day comes closer and closer.

This dish is definitely one you can use for a holiday. The potatoes roast up beautifully. The walnuts add a nice crunch, and the basil and scallions give it savory flavor. The dressing is the star of this salad, as it lights up the potatoes with bursts of tart, tangy, and an aromatic flavor. Smashing the potatoes really lets the dressing get into all the little crevices so you get scrumptious flavor in every bite.

This recipe is courtesy of Food 52 and will serve 6 to 8 people who will be grateful for all the work you put in to making your gathering so special.

Ingredients for Roasted Potato Salad with Mustard-Walnut Vinaigrette:

For the Salad:

4 pounds mixed marble potatoes, or other small potatoes
1 cup walnuts, toasted and roughly chopped
1 bunch basil, leaves torn into bite-sized pieces
1 bunch scallions, white and green parts thinly sliced crosswise

For the Vinaigrette:

2 cloves garlic, peeled
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons roasted walnut oil
1/4cup extra-virgin olive oil
1 pinch sea salt and freshly ground black pepper, to taste

Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.

Wash and dry potatoes, then spread evenly between baking sheets.

Drizzle with olive oil and toss to evenly coat potatoes.

Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).

Make the vinaigrette:

Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.

Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar.

Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine.

Taste and adjust seasoning with additional sea salt and pepper.

When potatoes are done, transfer to a large bowl.

Add scallions, and dressing, and toss to coat.

Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins.

Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour.

Just before serving, stir in walnuts and basil.

It’s that simple!

Toasted Coconut Rice

Jul. 18
2019

In cultures across the world, food is a way of bringing family and friends together. Dinner is not just a meal, but an important place for families to gather, talk, laugh and connect with each other over a shared (and delicious!) experience.

Certain foods have become associated with love, comfort, stress reduction, and security. Think of your favorite “comfort food.” I can almost taste my mother’s chicken soup. We turn to food for comfort, to help us cope with difficult experiences, and to satisfy our desires. How many of us grow up and fondly look back on grandma’s cooking and try to replicate it, wishing we had watched closer while we had the chance?

Many of us associate certain foods with a holiday, specific memory, or even a certain person. It makes no difference whether it is served on fine china or your grandmother’s old dishes, but the taste of that special dish lingers in your mouth forever. Our relationship with food has become more than simply a way to nourish our bodies, it has now become an elevated experience. Our palates have become more sophisticated, and thanks to improved farming and shipping techniques, our exposure to new foods has increased dramatically. Cultural foods from far away are now easily accessible and repeatable to people half a world away

For folks here in the US, white rice has been a staple– it provides a quick and easy base for more complex flavors. With the availability of many ingredients, it’s time to branch out. Throw your plain white rice to the side and try this toasted coconut dish immediately! The scallions and garlic lend savory goodness and the brown sugar adds the perfect amount of deep sweetness. The coconut and coconut milk give it a fresh new depth of flavor that is lip-smacking good and almost tropical. Remember to toast the coconut before you add it to this dish because that takes it to an entirely new level of deliciousness. It also makes the kitchen smell amazing!

This recipe is courtesy of Cuisine at Home and will serve 4 people who will most definitely want to come back for another shared meal.

Ingredients for Toasted Coconut Rice:

2 cups jasmine rice
1 tablespoon unsalted butter
1 tablespoon brown sugar
1 tablespoon chopped scallion whites
1 can coconut milk (5.46 oz.)
1/2 cup low sodium chicken broth
2 teaspoon kosher salt
1/4 cup chopped scallion greens
1/4 cup chopped, sweetened, shredded coconut, toasted

Preheat oven to 350 degrees F.

Place shredded coconut on a baking sheet and place in oven for 5 to 7 minutes.

The coconut should be a golden brown when you remove it.

Set it aside.

Rinse rice in sieve under cold water until water runs clear.

Melt butter in a saucepan over medium-high heat.

Add brown sugar, scallion whites and garlic; saute until sugar melts, about 3 minutes.

Stir in rice to coat.

Combine coconut milk, broth, and water to make 2 cups of liquid; add to rice.

Bring rice to a boil, reduce heat to low, and cook, covered, 15 minutes.

Remove rice from heat and with cover still on, let steam 5 minutes more.

Uncover and fluff with a fork.

Top rice with scallion greens and toasted coconut.

It’s that simple!

Blueberry Buttermilk Bundt Cake

Jul. 4
2019

Most people don’t like when it rains. Luckily, I am not most people. It may seem strange to rejoice over a summer storm, but I am happy that my garden is getting watered sufficiently. Over the years, I have learned that rainwater has something special in it. After it rains, my flowers look more beautiful and the colors are so bright. When they get watered from the hose, they just don’t have that same brilliance. I may be the only happy person after a week of constant rain. The rain was worth it, particularly if I had hosted a 4th of July celebration. I would get to show off my flowers!

Well, I am not hosting this time around. I told my friends it is their turn. One of them thankfully accepted and I do not have to cook. Are you having a 4th of July party at your house?

If you are having people over, remember these few things:

Pick your menu carefully. It is not the time to try new recipes. Use the recipes from your repertoire that you know are crowd pleasers.
Try to make some things you can freeze and use the day of the party. Do all your prep a few days before, then you will have everything handy when it is time to prepare the dish.
If you are not a control freak, let people help you. They are usually sincere when they offer to help. It keeps them busy and you get to interact with them. Clean-up is always fun when you are with family and friends.
Remember that bundt pans can be difficult. The first few times I used a bundt cake pan, the cake came out easily. This time, it did not. The picture I used was the good side of the cake. Prep your bundt pan as much as you can, then say a prayer when it’s time to release it.

This cake is a wonderful dessert to bring to your 4th of July celebration. It is so easy to prepare. It is a moist and delicious cake and every bite has a delicious pops of blueberry and a hint of vanilla. The topping is sweet goodness, and the strawberries add another depth of flavorful delight. The patriotic colors make it perfect for this festive holiday!

This recipe is courtesy of Foodnetwork and will serve 10 people who will be happy to host you for every Fourth of July party.

Ingredients for Blueberry Buttermilk Bundt Cake:

For the cake:

2 sticks unsalted butter, at room temperature, plus more for the pan
3 cups plus 2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons salt
1 3/4 cups granulated sugar
1/4 cup vegetable oil
4 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups blueberries (about 1 pint)

For the topping:

2 to 3 cups large strawberries, halved or quartered (about 1 pint)
1 to 2 tablespoons granulated sugar
2 1/2 cups confectioners’ sugar
1 tablespoon unsalted butter, at room temperature
4 to 5 tablespoons milk

Make the cake:

Preheat oven to 350 degrees F.

Generously butter a nonstick 12-cup bundt pan.

Whisk 3 cups flour, baking powder and salt in a medium bowl.

Beat 2 sticks butter, granulated sugar, and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.

Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated.

Add another one-third of the flour mixture and the remaining buttermilk.

Beat, scraping down the sides of the bowl as needed, until just combined.

Add remaining flour mixture and beat for 30 seconds.

Finish incorporating the flour by hand to avoid overmixing.

Toss the blueberries with the remaining 2 tablespoons flour in a small bowl.

Spoon one-third of the batter evenly into prepared pan.

Sprinkle in half of the blueberries.

Top with another one-third of the batter.

Scatter remaining blueberries on top.

Cover with the rest of the batter; smooth the top.

Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes.

Transfer to a rack and let cool for 20 minutes in the pan.

Run a sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely. (Don’t forget to say a prayer!)

Make the topping:

Toss the strawberries with the granulated sugar in a bowl, set aside to macerate for 30 minutes.

Just before serving, make the glaze.

Whisk the confectioners’ sugar, butter, and 4 tablespoons milk in a bowl.

If the glaze is too thick, whisk in up to more tablespoons milk, a little at a time.

Pour the glaze over the cake, letting it drip down the sides.

Serve with strawberries and their juices.

It’s that simple!

French Onion Casserole

Jun. 13
2019

Onions are certainly a two-faced vegetable. Raw onions have a “sting” when you bite into them, while sautéed onions are sweet and tender. Onions always make me cry when I am cutting them, however, this recipe makes me smile. When you allow raw, biting onions to cook over low heat for a while, they will do an about face and become savory, soft, and totally irresistible.

This recipe calls for sauteeing the onions that make them so delightfully sweet. They are cooked over medium heat until they are softened to a beautiful golden hue. Be patient here, as this may take some time, but once you have softened the onions, the rest of the dish comes together in no time at all. While it mimics French onion soup, this recipe is somewhat different. Though one may think of casseroles as heavy dishes, this casserole is much lighter than its soup counterpart, and fares as well on the hottest summer day as it does on the most frigid winter night. It is much faster to prepare as well and can be a nice accompaniment to any meat or chicken entree. I don’t know about you, but I will certainly be making this dish for the upcoming holidays.

The onions in this dish are sautéed to an enticing golden hue, ensuring a rich, sweet flavor. The butter and flour make a sweet gravy. Two kinds of cheese add just a bit of sophistication and delicious flavor, and the croutons bring a delightful crunch to an otherwise soft dish. The result is pure, awesome, homemade comfort food.

This recipe is courtesy of Tasteofhome and will serve 8 people who will appreciate a savory (yet light) summer dish.

Ingredients for French Onion Casserole:

8 medium onions, sliced
5 tablespoons butter, divided
2 tablespoons all-purpose flour
Dash pepper
3/4 cup beef broth
1/4 cup sherry or additional beef broth
1 1/2 cups salad croutons
1/2 cup Swiss cheese
3 tablespoons grated Parmesan cheese