How to Make Delicious Warm Apple Compote Filling in 15 minutes!

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Warm Apple Compote Stuffed Crepes

Since Apple Season is in ‘Full Swing’ here in the Northeast US, I thought it seemed timely to post an Apple Recipe! Warm Apple Compote is pretty easy to make, yet delivers big on taste. Use this versatile filling with your favorite desserts or pastry recipes.

Easy Warm Apple Compote & Filling

Total Prep & Cook Time: 15 Minutes * Yield: 2 Cups of Filling

* Ingredients: 

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All Natural Ingredients

4 apples, peeled, cored and sliced thin

2 Tblsp unsalted butter

2 Tblsp sugar or Honey

1/2 tsp cinnamon

Pinch salt

1 tsp corn starch or tapioca flour, mixed with 2 Tblsp water

* Method:

  1. Saute sliced apples in butter until apples start to wilt (do not burn)
  2. Add sugar or honey and cook until sugar melts and starts to form bubbles
  3. Add salt, cinnamon and corn starch slurry and cook until all boils. Turn off flame and remove from heat.
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Just-Picked Local Apples

Mmmm, That’s It!

Use your Home Made, Fresh Warm Apple Compote to stuff crepes, fill turnovers,

or as a topping for pancakes, waffles, or ice cream.

Cheers, and Happy Eating!

A Question From A Reader: What’s in Your Pantry?

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Q: “What would be the top ingredients to stock up on in the pantry? I [would like] to see a list of the main things to keep on hand to be able to whip up something!”

A: This is a great question! Yet it has a subjective answer, as everyone has different preferences when it comes to food. I really like Asian style cuisine, so a lot of our “staples” lean that way. But let’s say you prefer Italian, French or Latin foods. Your staples would likely be different. I’ll try to list some things I know Bruce always tries to have on hand. It may seem like it would cost a lot to have all this, but every other week, or once a month, pick something new up. Before you know it, you have a great selection.

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Some of Bruce’s Kitchen Essentials

* Eggs, Butter, Flour, Chocolate (or cocoa), Honey & Coconut Milk – We always have these. Basic dried herbs & spices: Garlic, onion, Badia Complete Seasoning, dill, red pepper, coriander, oregano, cloves, sage, etc… as many varieties as you can afford!
VEG: onions, garlic, potatoes, ginger, tomatoes (fresh or canned), carrots, green onions, fresh or dried mushrooms, cilantro & 1-2 fruits too
STARCH: basmati rice, red or wild rice,rotini, shell or elbow pasta, thin spaghetti, Chinese /raman style noodles (the ones in little nest shape), quinoa, dried beans, etc

Sauces: soy sauce, fish sauce, a good hot sauce (or 3), dijon, ketchup, red curry paste, veg &/or chicken stock base, hoisin sauce, rice wine vinegar, mayo, chili oil, peanut butter, sesame oil and his newest love, Korean Red Pepper Paste.

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His Sauce & Oil Cabinet

With these, plus your own personal favorites in the cupboards, you can always whip up pasta in tomato sauce, eggs & homefries, Korean BBQ, sweet grain porridge, half a dozen kinds of soups or salad dressings, Veg Lo Mein, Stir Fried Rice, curry stew, quinoa salad…you get the idea!

I am sure I forgot many things, but I think this is pretty representative of his favorite Kitchen Basics. Hope it helps!

Happy Cooking!

Poached Pears with Condensed Milk and Chocolate Ganache ~ Mmm!

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Poached Pears with Condensed Milk and Ganache

This is another example of creating something delicious with whatever you have on hand.

We both wanted dessert. We had three local pears that had to be used up. He said “I can poach them in simple syrup.” That sounded good. I said, “I have an open can of sweetened condensed milk, a new bag of chocolate chips, and a little heavy cream left.”

Bruce poached the peeled pears in boiling sugar and water. Then we cooled them in the freezer. Just before serving, Bruce heated the cream over a double boiler, and folded an equal amount of chocolate chips into it. He drizzled the cooled pears with sweetened condensed milk, and then the ganache. I sprinkled a small amount of raw sugar over it, just to make it glisten.

We just threw this together with what we had, and it was FABULOUS! I mean, lick the bowl fabulous.

So, again it shows you CAN go into the kitchen with no ideas, and still come up with something great.

Get creative – and please feel free to share your ideas with us. If we try it, and it’s good – we’ll post it, with your credit!

Lunch! A Well Stocked Pantry Pays Off

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We’ve learned that when you have a well stocked pantry, and a little creativity, there is always something to make. Remember our trip to the Korean Market?  We bought lots of goodies including these Noodles, Dried Shiitakes and Wood Ear Mushrooms, which became this full flavored soup. We try to keep a variety of rices, noodles, savory sauces, pastes, and soup bases on hand. Think of what combos sound like they go together. Try a little of this, and a little of that…taste and adjust. Dont be afraid…the results are usually delicious!

Asian Pear, Ginger and Vanilla Bean Jam ~ A Simple Recipe to Make Yet Elegant and Complex in Flavor

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We had this as a snack on a toasted multi-grain baguette last night. It is DELICIOUS! Would pair wonderfully with a sharp European cheese.

Mmm, Taste This!

It’s Apple & Pear Season here in Southeast Pennsylvania. Bruce bought some Local Asian Pears at a nearby farm market yesterday, but was not sure what to make with them. I suggested a jam, and he was all in.

I open the fridge to see the AMAZING looking “Hawaiian Ginger” grown by another nearby farm we frequent. It was probably picked just days ago. Asian Pear and Hawaiian Ginger. That sounds good. I went in the pantry to grab the sugar, and remembered I had a few Organic Vanilla Beans left from our trip to Bali. Asian Pear, Hawaiian Ginger and Bali Vanilla? Now, THAT Sounds FANTASTIC! So, Let’s Get Cooking!

 

Asian Pear, Hawaiian Ginger and Bali Vanilla Jam

Cook & Prep Time: 45 Minutes   *   Makes 2 Cups of Jam

* Ingredients:

4 Cups of Diced Asian (or regular) Pears

2 Cups of Sugar (we use…

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Asian Pear, Ginger and Vanilla Bean Jam ~ A Simple Recipe to Make Yet Elegant and Complex in Flavor

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Elegant Asian Pear, Hawaiian Ginger and Bali Vanilla Jam

It’s Apple & Pear Season here in Southeast Pennsylvania. Bruce bought some Local Asian Pears at a nearby farm market yesterday, but was not sure what to make with them. I suggested a jam, and he was all in.

I open the fridge to see the AMAZING looking “Hawaiian Ginger” grown by another nearby farm we frequent. It was probably picked just days ago. Asian Pear and Hawaiian Ginger. That sounds good. I went in the pantry to grab the sugar, and remembered I had a few Organic Vanilla Beans left from our trip to Bali. Asian Pear, Hawaiian Ginger and Bali Vanilla? Now, THAT Sounds FANTASTIC! So, Let’s Get Cooking!

 

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Heat Diced Asian Pears with Sugar and Water. Add Grated Ginger and Split Vanilla Bean.

Asian Pear, Hawaiian Ginger and Bali Vanilla Jam

Cook & Prep Time: 45 Minutes   *   Makes 2 Cups of Jam

* Ingredients:

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Grating Fresh Ginger

4 Cups of Diced Asian (or regular) Pears

2 Cups of Sugar (we use Organic)

1/4 Cup Water

1 Tbsp Grated Fresh Ginger

1 Real Vanilla Bean, Split

Clean Jar with Tight Fitting Lid

* Method: 

Place diced pear, sugar and water is saucepot, over medium low heat.

Stir until sugar starts to dissolve. Add the grated ginger to the pot,; stir.

Cut vanilla bean in half width-wise. Then, starting one inch from end, cut again lengthwise, splitting the bean.

Add the whole split bean to the pot. Simmer on a low boil, stirring often.

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Cut Real Vanilla Beans Lengthwise to expose seeds

Jam will foam up, then begin to reduce. Continue cooking until the mixture thickens and reduces by half.

Remove from heat, and set aside to cool. That’s It! It’s Done!

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Spoon cooled Jam into the clean Jar.

Place jar in the fridge, but leave the lid off overnight to avoid condensation.

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Oooh, Sweet and Gooey and Full of Vanilla Seeds!

Cover tightly with lid the next morning.

Assuming you don’t polish it off in a few days, Jam should keep in fridge for several weeks.

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Delicious Asian Pear, Hawaiian Ginger and Vanilla Bean Jam

This Jam is light, delicious and complex. We hope you decide to give it a try.

Cheers, and Happy Eating!