Apple Butter

Ingredients

• 6½ pounds Gala apples, peeled, cored, and sliced
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 tablespoon vanilla bean paste

Directions

1. Combine: Add the apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and vanilla bean paste to a large pot. Stir well until the apples are evenly coated.
2. Cook over low heat for 6–8 hours.
3. Keep the lid on for the first half of the cooking time to help trap the heat and soften the apples. Then remove the lid so the excess liquid can evaporate and the apple butter can begin to thicken.
4. Stir regularly, especially toward the end, to prevent sticking or scorching.
5. Blend: Once the apples are very soft and have turned a deep brown, blend until completely smooth and velvety.
6. Use an immersion blender directly in the pot, or carefully transfer the mixture to a stand blender in batches.
7. Blend for about 7–10 minutes total for an especially silky texture.
8. Thicken: Return the apple butter to the stove, if necessary, and simmer uncovered for another 30 minutes, stirring occasionally, until thick and any remaining excess moisture has cooked away.
9. Cool & Store: Allow the apple butter to cool, then spoon it into clean jars or airtight containers.

Notes

• Yield: About 4 pints
• Storage: Refrigerator: Up to 2 weeks // Freezer: Up to 3 months

Source

https://www.instagram.com/p/DccBZLjScQ5/

THE Matzo Ball Soup (Dana's version)

 Ingredients

• 1 large yellow onion, peeled and cut into quarters
• 4 carrots, peeled and cut into large chunks
• 4 celery stalks, peeled and cut into large chunks
• 2 parsnips, peeled and cut into chunks (optional, totally fine to omit if they’re hard to find)
• 4-5 garlic cloves, peeled
• cooked, rotisserie chicken
• 8-10 cups chicken broth or stock
• Small handful fresh dill, tied together or left in large sprigs (optional)
• 1-2 teaspoons kosher salt, plus more to taste
• Black pepper to taste
• 1 batch prepared matzah ball mixture, enough for about 10–12 matzah balls

Directions

1. Add 1 tablespoon oil to a large soup pot and heat over medium-high heat.
2. Add the onion, carrots, celery, parsnips, and garlic to the pot. Cook for about 5 minutes, stirring occasionally, just until the vegetables begin to soften and become fragrant.
3. Add the dill, chicken, and chicken broth. The vegetables should be mostly covered, so add a little extra broth or water if necessary.
4. Bring everything to a boil, then reduce to a gentle simmer. Partially cover and cook for about 60 minutes, until the vegetables are very tender and the broth has taken on their flavor.
5. Remove all of the onion, garlic, and dill from the pot, along with roughly half of the carrots, celery, and parsnips, and transfer them to a mixing bowl.
6. Add a ladle or two of broth to the bowl and blend the vegetables until completely smooth.
7. Return the purée to the pot and stir well. This gives the broth a little extra body and richness without turning it into a fully puréed soup.
8. Season the soup. Add kosher salt and black pepper to taste. If the broth needs more savory depth, stir in 1 teaspoon chicken consommé or bouillon at a time, tasting as you go.
9. In a separate pot, bring water to a boil.
10. With damp hands, form the chilled matzah ball mixture into balls and gently drop them into the boiling water.
11. Reduce the heat to a steady simmer and cover the pot.
12. Cook according to your matzah ball mix or recipe, usually 20–30 minutes, until the matzah balls are cooked through and fluffy.
13. Using a slotted spoon, transfer the cooked matzah balls to the finished soup.

Notes

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Wickles Pickle Jar Pasta Salad

Ingredients

• 12 ounces uncooked fusilli pasta
• 70 grams extra-virgin olive oil
• 2 tablespoons whole-grain mustard (36 grams)
• 2 garlic cloves, grated
• 1.5 teaspoons kosher salt
• 1 teaspoons black pepper
• 1 teaspoon celery seed
• 1 cups pickle brine from the jar
• 1 small red onion, thinly sliced
• 1 cups cherry tomatoes, quartered
• 8 ounces pepper Jack cheese, cut into 1/2-in. cubes
• 1 medium orange bell pepper, chopped
• 1 cups fresh corn kernels (from 2 large ears)
• 4 medium scallions, thinly sliced
• 1 cups torn fresh basil leaves

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add 3 ounces uncooked fusilli pasta and cook for 10 minutes longer than package directions, until al dente.
2. Make the dressing: Meanwhile, whisk together extra-virgin olive oil, whole-grain mustard, garlic cloves, salt, pepper, celery seed, and pickle brine in a large bowl. Add red onion, thinly sliced and let stand while the pasta cooks.
3. Combine and cool: Drain the pasta and stir into the oil mixture. Let sit, stirring occasionally, until slightly cooled, about 15 minutes 
4. Add mix-ins: Stir in cherry tomatoes, pepper Jack cheese, medium orange bell pepper, corn kernels, and scallion.
5. Let sit until cooled to room temperature, about 15 minutes.
6. Finish: Stir in torn fresh basil leaves and serve.

Notes

• Recipe from @southernlivingmag (Birmingham, Alabama) — a pickle-brine pasta salad meant to use up leftover Wickles pickle juice instead of tossing it.

Cheesy Zucchini Bake

Ingredients

• 3 tablespoons butter, divided
• 0.5 cups Panko Italian style breadcrumbs
• 1.5 pounds zucchini, cut into 1/4-inch slices
• 0.5 teaspoons black pepper
• 0.8 cups water
• 1 chive & onion cream cheese spread (8 oz container)
• 1 cups shredded cheddar cheese

Directions

1. Heat oven to 350°F.
2. Spray an 8-inch square (2-quart) baking dish with cooking spray and set aside.
3. Make the topping: Microwave 2 tablespoons of 3 tablespoons butter, divided in a small bowl for 30 seconds until melted. Stir in 0.5 cups Panko Italian style breadcrumbs until well combined. Set aside.
4. Saute the zucchini: Melt the remaining 1 tablespoon of 3 tablespoons butter, divided in a 12-inch nonstick skillet over medium-high heat. Add 1.5 pounds zucchini, cut into 1/4-inch slices and 0.5 teaspoons black pepper. Cook 4-6 minutes, stirring occasionally, until crisp-tender. Spoon into the prepared baking dish.
5. Make the cheese sauce: In the same skillet over medium-low heat, combine 0.8 cups water and 1 chive & onion cream cheese spread (8 oz container). Stir constantly until smooth. Add 1 cups shredded cheddar cheese and stir until fully melted. Pour over the zucchini and toss to coat.
6. First bake: Bake uncovered for 15 minutes.
7. Add topping and finish: Sprinkle the breadcrumb mixture evenly over the top. Return to oven and bake another 10-15 minutes until breadcrumbs are golden and zucchini is tender.

Source

• https://www.pillsbury.com/recipes/5-ingredient-cheesy-zucchini-bake/57ac780d-b02b-45bd-a040-b0306c1e9cb2

Garlic & Ginger Rice

Ingredients

• 1 cups jasmine rice, washed
• 2 cups water
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 2 tablespoons olive oil

Directions

1. Preheat water in electric kettle.
2. Heat oil: Heat 2 tablespoons olive oil in a saucepan over medium heat.
3. Saute aromatics: Add minced garlic cloves and minced  fresh ginger then saute until fragrant, about 1-2 minutes. Don't let the garlic brown.
4. Toast the rice: Add 1 cups jasmine rice and stir to coat in the oil and aromatics. Toast for 2-3 minutes until the rice smells nutty.
5. Add water and boil.
6. Once boiling, cover and reduce heat to low.
7. Cook for 15 minutes without lifting the lid.
8. Rest: Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Source

• https://www.instagram.com/p/DYNh4DhNTim