Everyone’s favorite condiment isn’t just for summer anymore. Because I’ve given it a fall face-lift. What am I talking about? Salsa of course! More specifically salsa with apples. Now you can seamlessly snack your way through summer and right dab smack into the middle of fall.
I thought it would be fun to do something a little unexpected with apples. Sure I could have made an apple pie with the abundance of apples that fall provides. But does the interwebs really need another recipe for apple pie right now?
That was a trick question people! The answer is YES. There is always room for more apple pie. Both on the interwebs and in my belly. Jeez.
So I tossed a diced apple together with some classic salsa ingredients like tomatoes, peppers, onions and cilantro to create this sweet and spicy salsa. Bring a bowl of this to your next tailgating party and try to have your friends guess the secret ingredient (I love putting people on the spot!) and impress them all with your salsa making skillz.
I shared this with friends (because what else would you do with salsa) and someone exclaimed “it’s the best salsa I’ve ever had”. Those are some strong words. Try it and see for yourself!
I hope everyone has a fun, safe and chocolate-filled Halloween!
These days you’ll likely find me shuffling around the kitchen (possibly still in my pajamas), coffee in hand, flour across my brow and a smile on my face. Because there is nothing better than fall baking.
This year I’m determined to get more comfortable baking with yeast. Quick breads, scones, muffins and biscuits I can do with my eyes closed. No problemo. And I can make a pie crust LIKE A BOSS. But yeasted breads have always intimated me a bit. So I’m going to step up my bread-making game the next couple of months and master this. It’s a tough job, but somebody’s got to do it.
I was initially attracted to this recipe because of the flavors. Big hunks of tart cherries and toasted hazelnuts are a pretty unbeatable combination. But I was also drawn in by the technique, which involves making and using a sponge-starter. This was something new to me, so I figured if I’m ever going to “master” this whole yeasted bread thing then I better get out of my comfort zone (and maybe get out of my pajamas too).
A sponge-starter is like a lazy man’s version of a sourdough-starter. It’s a mixture of flour, water and yeast that is freshly made and then allowed to ferment overnight. It gives your bread some of the nuances that are characteristic of a sourdough loaf, but without all the babysitting and dedication required for a true sourdough-starter.
The recipe makes two good sized loaves. You can freeze one away for later or pass one along to your neighbors and rack up the karma points. Your choice. It’s excellent toasted with butter and makes great sandwiches as well.