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Leena Cooks the Holidays: Apple, Pear and Cranberry Five Spice Crisp

By on Dec 16, 2010 in Desserts, Fruit, Leena Bakes | 0 comments

This recipe is a repost, but I wanted to share it with you for the holidays. Enjoy my week-0-holidays recipes! The recipe after the jump. Recipe: Apple, Pear and Cranberry Five Spice Crisp Ingredients 3/4 cup flour 3/4 cup light brown sugar, packed 1/4 teaspoon kosher salt 1/2 cup oatmeal 1/4 pound cold unsalted butter, diced 2 Granny Smith Apples 3 Bosc pears 1 cup fresh/frozen cranberries 1 cup granulated sugar pinch of salt 1 T cornstarch 1/2-1 teaspoon of Chinese five spice (to your liking) Instructions Crisp topping: Place all ingredients into a work bowl. Using a pastry cutter, forks or your hand, work the butter into the rest of the ingredients until you have large crumbles. Alternatively, if you have a standing mixer, you can use the paddle attachment to achieve the same recipe. Place crisp in the fridge in a covered container until you need it. It also freezes well, so I...

Amuse bouche: United States of cider

By on Nov 16, 2010 in amuse bouche, Apple, Food history, The Gastronomical Leena | 0 comments

In the early days of the apple in the U.S., it was used specifically for juice to create cider. It was so popular that it was named both the national beverage and a currency for barter in the early 1800s. Source: Oxford Encyclopedia of Food and Drink in America, p. 45 ********************* Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain. ~LTG!

Amuse bouche: Uniqueness of apple seeds

By on Nov 16, 2010 in amuse bouche, Apple, Food history, The Gastronomical Leena | 0 comments

Did you know that every seed in every apple yields a new variety of apple? That means colonists created new varieties every time they planted a seed from Europe in America. Source: Oxford Encyclopedia of Food and Drink in America, p. 45 ******************************* Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain. ~LTG!

Amuse bouche: How did apples come to America?

By on Nov 16, 2010 in amuse bouche, Apple, Food history, The Gastronomical Leena | 0 comments

Historians hypothesize that the apple originated from Asia Minor, and is a result of the crossbreeding of an Asiatic crab apple and a European crab apple. Source: Oxford Encyclopedia of Food and Drink in America, p.45 ************************************** Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain. ~LTG!

Leena Cooks n Cans: Spiced Apple Butter in a crockpot!

By on Nov 15, 2010 in Canning, Fruit butter, Leena Cooks | 2 comments

Ah, Can Jam. I’ve been a part of the Tigress Can Jam going on 11 months now, and I must be honest: I’ve hit a wall. Not a “lack of inspiration” wall, but more of a “I’m pregnant, constantly nauseous and the thought of cooking makes me want to die” wall. But I’m a stubborn old goat who refuses to quit at anything, so here it is: my November can jam entry- spiced apple butter. Made in a crockpot because 1. it works and 2. I don’t have to sweat over a hot stove when all I want to do is crawl into bed and sleep for the next 6 months. The recipe and more food porn after the jump. Recipe: Leena’s Spiced Apple Butter Inspired by Ball Book of Home Preserving recipe Ingredients 6 pounds apples, peeled, cored and chopped into small, even pieces 2 cups apple juice 3 cups granulated sugar 1 1/2 tsp ground cinnamon 1 teaspoon vanilla bean...