Legacy Apple Tart

It's Spring - not apple season, but local growers now have fancy winter warehouses that keep supplying us with fruit that seems as fresh as the day it was picked. When there are leftovers after "an apple a day", throw together this easy and lower calorie Apple Tart.

I call this a "legacy" recipe because it seems to have already been passed down / along several times. I've made my own adaptations - which includes easy food processor pastry. This works with a pie plate, a tart pan, a springform or you can go free-form / galette style.

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Parmesan Mustard Wings

When we have a hankering for wings, this is one of the two recipes I turn to - the other being Lemon Garlic. 

Flavourful crunchy breadcrumbs adhere to a mustard base - and you can get super creative with variations inspired by the mustard you use!

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Irish Yellow Broth Soup

I have been making this soup for almost two decades. It tastes terrific for very little effort. From what I can tell it originates in Northern Ireland.

Soups can be an easy way to meet advised daily vegetable intake. - and they have another "secret" property. (Dieters take note!)

Turns out there is science that supports the view that nothing beats soup for making you feel full!

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Red Cabbage Salad with Apples and Walnuts

This recipe comes from Chef Kurt Gutenbrunner - the talent behind my most favourite cafe in NYC - Cafe Sabarsky at the Neue Galerie.

The idea of mixing crunchy red cabbage with lingonberry preserves caught my attention right away.

This almost turns red cabbage into candy - though the more sophisticated palate of the chef / author stresses that there is a subtle sweet-sour balance that makes the salad distinctive.

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Afternoon Tea Scones

Despite my love for the pleasant ritual of scones with cream and jam and tea (oh my) - not a lot of scones have come out of my kitchen. 

These are described as British-Style - meaning they are less sweet, and use less butter than the typical American scones served with tea. Given that the goal is to smother them with clotted cream and jam - a less sweet scone sounds fine to me - and indeed they were! 

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