by cookbook author Nancy Baggett for the Washington Post
butter for the baking dish
1 ¼ cups all-purpose flour
1 cup packed light brown sugar
¾ cup old-fashioned rolled oats
¾ cup coarsely chopped walnuts (optional0
scant ½ tsp salt
¾ tsp ground cinnamon
¾ cup (12 Tablespoons) unsalted butter, melted and cooled
4 ½ cups peeled, cored and sliced (¼ inch) tart apples (4-5 medium)
3 ½ cups peeled, cored and sliced (¼ inch) barely ripe bartlett, anjou or bosc pears ( 3 medium)
2 Tablespoons freshly squeezed lemon juice
12 tsp finely grated lemon zest
2 tsp peeled and finely minced ginger root
Adjust the oven rack to the middle position and preheat the oven to 375 degrees. Coat a 9 by 13 inch baking dish with butter.
In a large bowl, combine the flour, sugar, oats, nuts (if using), salt and cinnamon. Add the butter and stir until it is evenly incorporated and the mixture forms clumps. Set aside.
In a large nonreactive bowl, toss together the apples, pears, lemon juice and zest, and ginger. Add 1 cup of the crumb mixture and toss to combine. Spread the mixture evenly in the baking dish.
Sprinkle the remaining crumb mixture evenly over the top, using your fingertips to break up any large clumps.
Bake for 35 to 45 minutes, until the top is well browned and the fruit is bubbly. Transfer the dish to a wire rack and set aside to cool until barely warm. Spoon the crisp into bowls then top with scoops of vanilla ice cream.
(May cover &refrigerate for several days. Cover with foil & reheat slowly in a low oven until warmed)
Squash, Cider and Apple Soup, a hearty sweet and savory soup
adapted from Ken Haedrich's Soup Makes the Meal
2 tbs butter
1 large onion, chopped
3 cups peeled and diced butternut squash
2 large apples, peeled, cored and chopped
3 cups chicken or vegetable broth
1 tsp salt
1 bay leaf
1 cup apple cider (not apple juice)
1 Tb maple syrup
¼ tsp ground cinnamon
1/8 tsp ground cloves
1. Melt butter in a large saucepan over medium heat. Stir in onion, cover, and cook 10 minutes.
2. 2. Add squash, apples, broth, salt and bay leaf. Bring to a boil. Reduce heat to medium-low; simmer, covered until squash and apples are soft, about 20 minutes. Remove from heat.
3. While soup simmers, pour cider into a medium skilled. Bring to a boil and cook until reduced to 4 or 5 tablespoons. Remove from heat.
4. Remove bay leaf from soup. Spoon solids into a food processor or use a hand blender. Process until smooth. Stir back into broth. Add reduced cider. Reheat soup, stirring in maple syrup and spices.
adapted from Marina Liveriadou's Leeks with Rice Recipe in Madhur Jaffrey's World Vegetarian Cookbook
4 large leeks
2 tablespoons lemon juice
3 tablespoons olive oil
½ cup of arborio rice
3 cups of water
1 tsp (or more) salt
Cut off any tough green sections of the leek. Cut the remaining white and green parts into halves lengthwise and then crosswise into ½ inch slices. Wash thoroughly in a sinkful of water; put in a colander to drain.
In a wide pot, combine the leeks and 3 cups of water. Set over high heat and bring to a boil. Turn the heat down to medium-high and cook for about 15 minutes until the leeks are tender. Add the rest of the ingredients and cook over medium-high heat, stirring now and then for another 15 minutes.
Let sit for about 30 minutes and then serve. You may need to add more salt and some pepper to taste.