Category: Side Dish

Posted in Side Dish

Side Dish ‘n’ Saturdays: Apple Butter

Posted on by Northerly Nosh

AMAZING APPLE BUTTER

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Makes 6 cups

5 pounds Granny Smith apples (about 10 large apples)
2 cups granulated sugar
1 ½ teaspoons ground cinnamon

Prep Day: Peel, core and coarsely dice the apples, placing them in the crock of a 6-quart slow cooker. Add sugar and cinnamon. Cover and cook on low for 10 hours.
Uncover and continue to cook on low heat for another 2 hours or until desired consistency is achieved. Most large chunks of the apple should dissolve and the overall effect will be like soft, slightly grainy butter. (Cook’s note: If you have an automatic slow cooker, you’ll need to reset the timer for 2 more hours on low. The ”warm” setting is not sufficient to finish the apple butter.)
Allow the apple butter to cool before placing in airtight containers. Refrigerate or freeze until ready to use. It keeps covered and sealed in the refrigerator for up to a week, in the freezer for up to 3 months.

Serve Day: Thaw frozen apple butter in the refrigerator before using.

Nutrition Facts: Per tablespoon: 26 calories (1 percent from fat), trace fat (0 saturated), 0 cholesterol, 0 g protein, 7 g carbohydrates, trace dietary fiber, 0 sodium.

Uses for Apple Butter…

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Apple butter is a delectable spread that is traditionally made from a mixture of apples, sugar and spices. It is usually dark brown in color and is thicker and sweeter than apple sauce. There are many uses for apple butter that deliciously span all three daily meals.

Toast – Apple butter serves as a scrumptious topping on plain or buttered toast or rolls.

Pancakes – Apple butter can be served as a replacement for maple syrup on pancakes or crepes.

Pork – Apple butter serves as a tasty glaze for pork. Brush on the apple butter prior to cooking and then serve the pork with more apple butter spooned on top. My favorite way to use it!

Frosting – Apple butter makes a flavorful frosting for spice or apple cakes. Just bake the cake, cool it completely, spread on a layer of apple butter and serve. Or for a cozy alternative, slice the cake warm, place in bowls and spoon apple butter over the top.

Sandwich – Spread apple butter on bread and top with turkey or ham and cheese, lettuce and purple onions for a sweet and spicy sandwich.

Posted in Side Dish

Side Dish ‘n’ Saturdays: Eat – Freeze – Toss – Your Thanksgiving Leftovers

Posted on by Northerly Nosh

Sorry to say, folks, but those great Thanksgiving leftovers should get eaten, frozen, or tossed after today to avoid anyone getting sick.

Cooked turkey freezes very well. I shred ours and store it in cup-sized containers to throw into soups and casseroles, like Turkey Noodle Soup or Turkey Pot Pie.

Most mashed potatoes and stuffing also freeze well. Scoop them into portions before freezing so that you only have to thaw one portion at a time.

Toss your veggie casseroles, they do not freeze well or you can eat for dinner.

As for desserts we don’t usually have any left. If you somehow haven’t managed to eat all your pie by today, you have a good excuse for serving it for dinner tonight!

Mashed Potato Soup

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Serves 4

A drizzle of extra virgin olive oil
6 slices bacon, chopped
4 tablespoons butter
1 medium onion, chopped
4 tablespoons flour
1 quart chicken stock
2 cups leftover mashed potatoes
2 cups shredded leftover turkey (optional)
8 ounces yellow cheddar cheese, shredded
Chopped chives, for garnish

In a medium pot or Dutch oven, heat a drizzle of Extra virgin olive oil over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve.

Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about five minutes. Sprinkle flour into the pot and cook with a wooden spoon for one minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.

Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted.

Transfer to a serving bowl and garnish with the reserved bacon and chopped chives.

Posted in Side Dish

Side Dish ‘n’ Saturdays: Freezing Fresh Off the Cob Corn

Posted on by Northerly Nosh

How to Freeze Fresh Corn from the Cob

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Prep Day:

First you’ll need to husk corn and remove silk. Then blanch the ears of corn.

Get your corn huskers to work! Make sure they you do their best to get all the hair off.

While the corn is being husked, start boiling water. Either in a large stockpot or your blancher. I find a large stock pot works well for me.

Blanch your corn 3-5 cobs at a time, depending on the size of the corn and the size of your pot.

Plunge the cobs in boiling water for 5-6 minutes depending on the size of the cob. Larger cobs will be blanched for a longer time.

Start counting your time as soon as the cobs enter the water. Do not wait for the water to come to a boil again.

Remove cobs with tongs. Place immediately into a sink or pot of ice water to cool and stop the cooking process.

Allow the corn to sit in the water for at least 2 minutes. Keep this water cold. Add ice if necessary.

Remove the cobs from the cold water and allow to drain. Cut the kernels from the cob.

Set the cob on end and run your knife down the sides cutting off the kernels.

Try not to cut into the cob. I aim for getting off about 3/4 of the kernel.

The kernels will stick together in little strips.

I use a large cookie sheet to catch the kernels; a large flat dish like a cake pan would also work.

Place the corn into steamer bags. Remove as much air as possible, seal, label and freeze.

Place bags in the freezer in single layers. This allows the corn to freeze quickly. When the corn is completely frozen you may stack the bags for convenience.

Serve Day: Do not thaw. Place in microwave and cook according to packaging.