Red Delicious Death (36 page)
Combine the apples and vegetables in a large bowl and toss. In another bowl, mix the mayonnaise, sour cream, ketchup, sugar, and salt and pepper. Add to the vegetable mixture (you may not want to add it all at once—you don’t want it to be soupy). If you’re not going to eat the slaw quickly, chill.
You can experiment with other vegetables as well. Try celery root or jicama!
Goat Cheese Mini CheesecakesYou can make these as tangy or as mild as you like, depending on your choice of goat cheese.
Makes 1 dozen
½ cup crumbled sugar cookies (homemade or purchased)
¼ cup finely chopped hazelnuts
1 tablespoon plus 1 teaspoon sugar
3 tablespoons unsalted butter, melted
1 8-ounce package cream cheese, at room temperature
8 ounces goat cheese of your choice, at room temperature
½ cup sugar
½ teaspoon vanilla extract
2 large eggs, lightly beaten
½ cup sour cream
pinch of salt
Preheat oven to 350 degrees.
Line standard muffin tins with paper liners. Combine the cookie crumbs, hazelnuts, and sugar, then stir in the melted butter. Press 1 tablespoon crumb mixture firmly in the bottom of each lined cup (the bottom of a glass works well for this). Bake until set, about 7 minutes.
Lower oven temperature to 275 degrees.
With an electric mixer on medium-high speed, beat the cream cheese and goat cheese together until smooth. Gradually add the sugar, followed by the vanilla. Beat until well combined, about 3 minutes. Drizzle in the eggs slowly, stopping often to scrape down the sides of the bowl. Beat in the sour cream and salt.
Pour the batter into the lined cups, filling almost to the very top. Bake 20-22 minutes. Cool completely on wire racks. Refrigerate in the muffin tins at least 4 hours or overnight.
To serve, you may drizzle honey or a berry syrup lightly over the cakes.
Rachel’s Strawberry MuffinsThis recipe is best made with small, ripe strawberries. And the muffins should be eaten quickly!
Makes 12 muffins
1 cup flour
1 cup cornmeal (fine ground)
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1½ tablespoons grated lemon zest
¼ cup butter, melted
1 cup buttermilk or yogurt
1 egg
1½ cups coarsely chopped strawberries
coarse sugar for topping
Preheat oven to 350 degrees.
Grease or line standard muffin tins. Sift together the flour, cornmeal, sugar, baking powder, salt, and lemon zest. Chop the berries roughly and toss with ½ cup of the dry ingredients (this keeps the berries from sinking to the bottom of the muffin).
Whisk together the melted butter, buttermilk or yogurt, and egg. Mix the liquid mixture into the dry ingredients (do not overmix). Fold in the strawberries.
Spoon the batter into the muffin cups, filling ⅔ full. Sprinkle the coarse sugar lightly over the tops.
Bake 20-25 minutes. Turn out and cool on a rack.
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