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Roasted Plum Tomato Jam
Roasted Plum Tomato Jam
INGREDIENTS
DIRECTIONS
Heat the oven to 325°F. Line 9×13 baking pan with aluminum foil. Chop tomatoes into quarters. Spread in the pan. Mix in the garlic cloves. Drizzle generously with olive oil. Sprinkle a few pinches of kosher salt on top, dust with black pepper and sprinkle on the cinnamon. Bake at 325°F for about 3 hours, or until tomatoes are very soft. Increase the heat of the oven to 450°F and roast for another hour, stirring every 15 minutes. Remove from the oven and let cool. Mash to an even consistency and serve on crackers or toast with soft cheese.
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Maple Glazed Salmon with Roasted Brussels Sprouts
Maple Glazed Salmon with Roasted Brussels Sprouts
INGREDIENTS
DIRECTIONS
Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.
Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes.
Serve the salmon with the vegetables and lemon wedges.
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Honeycrisp Apple Cake
Honeycrisp Apple Cake
INGREDIENTS
For the apples:
For the cake batter:
DIRECTIONS
Caramelize the Apples: Melt the butter in a sauté pan over medium-low heat. Stir in the brown sugar and cinnamon. Place the apples in the pan, cut side up, and cook over very low heat until the apples are tender and nearly cooked through, about 15 minutes. Set aside to cool slightly. When the apples are cool enough to handle, slice them lengthwise into 1/4-inch-thick slices, keeping the top 1/2-inch of the apple halves intact so that the apple halves stay intact but can be fanned.
Make the Cakes: Preheat the oven to 325˚F. Line a baking sheet with parchment paper. Wrap the bottom of six 3-inch ring molds (2 inches high) with heavy-duty aluminum foil. Spray the inside of the molds with nonstick cooking spray and sprinkle with the turbinado sugar. Place the ring molds on the lined baking sheet. Using a stand mixer fitted with the paddle attachment, mix the remaining ingredients in the mixer bowl at low speed until just combined. Make sure not to overmix the batter. Place the caramelized apple halves, core side up, in the molds, pressing the apples down to fan out the slices. Divide the batter evenly among the ring molds and bake until a knife inserted in the middle of the cakes comes out clean, about 20 minutes. Let the cakes cool to room temperature. Run a paring knife around the edge of each cake and gently remove the cakes from the molds. Invert the cakes so the apples are facing up.
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