Apples Recipes, Please!

My mom used to tell me she loved me a bushel and a peck and a hug around the neck. Um, now I know exactly how much that is because that’s how many apples I bought in the mountains. Actually it was a bushel and two pecks, which is about 50 pounds. Holy moly.

I plan to freeze a lot of them, but I still need to figure out what to do with 50 pounds of apples over the next few months. I am requesting recipes! If you have a favorite way to prepare apples, leave a comment below. I look forward to trying them all out!

 

Coming this weekend: Charlotte Yarn Crawl

For those of us in the Charlotte area, it’s rare and exciting to see a crafts event taking off.  For crafters of the knitting and crocheting variety, Charlotte is offering up a yarn crawl Friday, October 16 through Sunday, October 18 with 10 participating area yarn shops.  For more information, check out the article in the Charlotte Observer.

Here is a list of participating vendors:

Basket of Yarn (Charlotte, NC)
Charlotte Yarn (Charlotte, NC)
The Fibre Studio at Yarns to Die For (Charlotte, NC)
Yarnhouse Knits (Charlotte, NC)
Close Knits Knittery & Press (Gastonia, NC)
Things Remembered (Gastonia, NC)
Cottage Yarn (Mint Hill, NC)
Knit One, Stitch Too (Huntersville, NC)
The Needlecraft Center (Davidson, NC)
The Yarn Shop by Rainy Day Creations (Pineville, NC)

I can’t wait to visit these shops – some of which I’ve never heard of!  Hope to see lot of you out supporting this fantastic event!

 

The knitty knitty bang bang wreath / crafting under the influence

The final result:

It started with a sale on wreath forms at Hobby Lobby. I’d seen and blogged about some cool wreath ideas that used up scraps of fabric or ribbon, so I picked up a form.

Then I got a migraine that ended up lasting 9 days. Halfway through those days, my doctor tried me on a different medicine to alleviate the pain. All it did was give me the attention span of a hyperactive puppy. Like this one.

(thankfully I did not make that costume for him, or I would have been ticked that he ate it off of himself in 5 minutes flat.)

To pass the time between doses, I decided to craft. The wreath form looked tempting enough, so first I covered it with ribbon. Halfway through, I hated it and covered it with fabric. Halfway through, I hated it and tried another fabric. Halfway through, I hated it and drank some chocolate milk. Then I decided to knit a cover for the wreath.

I used Lion Brand Homespun yarn from my stash, and it was my first time using it. I’m not a fan – to hard to keep the stitches clean and the tension even. But it’s easy enough to adjust and fake that when it’s on the form. I cast on 28 stitches and knitted in garter stitch until I had a 3 foot long scarf. Then I used a kitchener stitch to join the ends, put it on the form, and stitched the edges together (and rotated the seam towards the back of the wreath so everyone on the internet could not see how rusty my kitchener stitch is).

Once on the form, it was nice but a bit bland. I used some scrap ribbon, a large button, some leaves cut from green velveteen cloth (leftover from this projecthttp://www.craftster.org/forum/index.php?topic=281303.msg3185864#msg3185864) and scrap yarn.

Why yes, I do have a close-up!

Hope you like it – thanks for stopping by!

 

Field Trip: Autumn Jubilee

This weekend Mr. Lanigan and I went to Dan Nicholas Park in Salisbury, NC.  They hosted their annual Autumn Jubilee, which is a craft fair with some tasty food.  It’s an annual event, but this is the first year I have attended.  If you’re in the area next year, I recommend stopping by.  Such great deals and lots of interesting crafts that are locally made.

I came home with…

Handmade, all-natural soap and lotion from Back to Earth Products*

Extra Large Dog Collar from Haute Dogs* (Merry Xmas, Jack!)

NC State Quilted Christmas Ornament from Mary Ruth Owens*

Old-Fashioned Apple Butter from Rock Grove United Methodist Church

Framed Quilt from a very nice man with no booth name or card.  On the back of the frame it says, “Quilt square purchased in 1980 at an estate sale in the Trading Ford community. Fabrics date to 1930s/40s – some are feed sacks.  Quilted by Phoebe Nunn during the 1990s. Boards are from an old barn on Rock Grove Church Road in Rowan County.” Also this was only $14–such a steal!

Not pictured: Fresh Pressed Apple Cider from a Boy Scout Troop (sorry–don’t remember the number)

*I have business cards for these vendors, so email me if you want contact information for them.

I love looking at all the great ideas at shows like these, so I am excited there are a few more on the horizon.  Upcoming craft shows include:

October :: Charlotte, NC :: Craft Attack :: craftattacknc.com

November :: Raleigh, NC :: The Handmade Market :: www.thehandmademarket.com

December :: Asheville, NC :: Big Crafty :: www.thebigcrafty.com

Know of any other good craft shows?  Leave us a comment because The Neatery staff loves FIELD TRIPS!

 

Color Block (Help, I’m Stuck!)

 

With the recent success of the ripple blanket I made for my new cousin, I embarked on a new project for myself. I’m always cold, especially at work where a number of my co-workers seem determined to keep the thermostat set to just above freezing. I bought some fun colors of yarn and was really excited about my progress until it came time to add a fifth color. I had originally planned to mix up my blues with a nice citron, but once I started the new row, I wasn’t pleased. Then I tried a dark blue. Then an orange-red. And then I put it away because I couldn’t make a decision. So what do you think? Citron? Blue? Orange? Or something else I haven’t thought of? I wanted one more color to play off the blues, as I think just the blues and neutrals is a little dull.

with citron

 

 

with blue

 

 

with orange

 

Hearty Corn Chowder

I love soups and stews.  It’s one of my favorite things about the fall (you know, along with the sweaters and coats and scarves and cider and colored leaves).  In NC, September straddles summer and fall in just such a way to make things difficult.  The mornings feel like fall weather – a bit crisp and cool – but as the day goes on, the thermometer climbs and the sweater that was perfect that morning becomes heavy and hot by  noon.  It’s during this month that I start craving cool weather food.  And in the season straddler state, corn chowder is a perfect option – satisfying the need for a hearty fall meal while still containing all those fresh tastes of summer.  

When I set out to make this, I knew what flavors I wanted to incorporate and it was just a matter of editing a few existing recipes.  I took elements from both Ina and Tyler and made it my own. And it turned out wonderfully!

 

hearty corn chowder with garlic toast

 

 

Jenjenza’s Corn Chowder

1 tbsp butter
4 oz chopped proscuitto
1 onion, diced
2 cloves garlic, minced
1 carrot, finely diced
1 stalk celery with leaves, chopped
1 red bell pepper, finely diced
3 cups potatoes, peeled and diced
5-6 ears of corn or 1.5 lb bag frozen (I used frozen white and yellow because our fresh corn didn’t look great)
1/4 c flour
6 cups vegetable or chicken stock (I used chicken)
1/2 cup heavy cream
1/2/ cup milk
salt & pepper
1/2 tsp dried thyme
1/2 tsp paprika
4 oz shredded cheddar

Heat the butter in a large pot or dutch oven and add the proscuitto. Cook until browned. Add onion, garlic, celery, carrot, pepper and spices and cook until tender, about 10 minutes. Add the flour and stir to coat. Cook for 1-2 minutes, then add the stock and bring to a boil. Add the potatoes and boil until potatoes break down, about 10 minutes. Add the corn, milk, and cream and cook for another 10 minutes. Add the cheese and cook 5 minutes more.

The only thing I would have changed, because I like a nice thick chowder, would be to add a bit more flour and use an immersion blender or food processor to break down more of the potatoes. Still, it was a delicious meal and looked so lovely topped with pepper, thyme, and cheese along side some garlic bread for dipping.

Enjoy!

 

Berries of the Blue, Black and Straw Varieties

So I had all these grand plans for the crafting and such for the summer.  And then I took a summer job, so that whole vision of accomplishing things dissolved pretty quickly.  But this weekend, I tried to get back on the crafting wagon.

Today I had a rare day off, so Mr. Lanigan and I headed to the Farmers Market.  (FYI–Mr. Lanigan and I officially tied the knot in May.  Wedding craft posts are on deck.)  At the market there was an adorable little girl selling blackberries with what I presume to be her mother and grandmother, so I bought a quart from her.  There was a deal on blueberries too, so another quart purchased.  Finally, a lovely quart of strawberries.

At home we had some overripe bananas in the freezer, so I defrosted those for a loaf of banana bread.  I’d been wanting to try a banana-blueberry bread for a while, so this was a great chance to use up several of those berries.  Usually I make the Fanny Farmer cookbook recipe for banana bread, but I didn’t have it available in the new house, so an internet search led me to this one.  The only thing I tweaked was to add about a cup of blueberries.  The final bread came out delicious–moist and full of flavor.  Another banana bread alternative is to add chocolate chips to the batter.  It makes for a nice sweet bread.  This might be my new go-to recipe for banana bread from now on!

Banana Blueberry Bread

Baking adventure number 2 was a triple berry cobbler, mixing the strawberries, blueberries, and blackberries.  I found the recipe on my girl, Martha’s website.  This one was featured on her show and the recipe is accompanied by a 5 minute video of the chef baking it.  The original recipe was for just blackberries, but I just subbed in my triple berry combo.  The chef also recommended peaches, nectarines, raspberries and other tasty summer fruits which I might try.  I must say, my cobbler came out as beautiful as the one on tv.  I hope it tastes as good as it looks.  One interesting note about the recipe directions…you pour the batter in the cast iron skillet first and then put the berries on top.  Much to my surprise, the crust really does rise up to the top and form a lovely golden-brown layer above the fruit.

Triple Berry Cobbler

Still a few blackberries and blueberries left for snacking, smoothies & cereal.  Oh how I love summer!

 

Roasted Chicken with Lemon & Herbs

With the exception of this week’s cold front, the weather in NC has been warming up and local nurseries have started carrying vegetables and herbs for spring planting.  To make use of our recently potted window garden, I made one of our Sunday dinner favorites – Roasted Chicken with Lemon, Garlic & Herbs.

I’ve done a lot of experimenting with Roasted Chicken lately – deep vs. shallow roasting pans, butter vs. oil coating, high heat vs. low heat – and have come up with some of my favorite methods. Here are my preferences:

We always buy organic free-range whole chicken – a perk of which is that the innards are removed for you. You can simply remove the string, rinse, and place in the pan. I prefer my shallow roasting pan, because I find the chicken browns nicely. My dad makes the ultimate roasted chicken and I borrowed some of my techniques from him. The first of which is a garlic and herb rub.

I use whatever fresh and dried herbs I have – this time, I chopped up a combination of fresh rosemary, basil, thyme, and sage and placed them in a small ramekin with some minced garlic.  To get the chicken to brown well, coat the skin well with either olive oil or butter.  I find butter browns the best, but olive oil works fine if you’re looking to cut out some fat.  Once the chicken is fully coated, rub the herb mix all over the chicken, saving some to stuff under the skin of the breast meat.  Simply loosen the skin at the cavity and work the herbs in with your fingers.  For lovely lemon flavor and a nice presentation, stuff the cavity with a halved lemon.  Using a tip from Caprial Pence (if you’ve never heard of her, check out her unique and fresh recipes), I cut 2 thin slices of lemon and gently place those under the skin as well.  My boyfriend and I both like bold flavors and I’ve found that a lemony chicken makes a super-delicious pan gravy.  However, if you’re not a lemon-lover and/or if you eat the skin, you could eliminate this step.  Generously salt and pepper the whole chicken for further flavor – I use Kosher salt and freshly ground black pepper.  When finished, tie the legs with butcher twine.

In order to keep the pan juices from burning, and to make sure I have a lot of tasty liquid to use as a base for gravy, I add a good layer of chicken stock and white wine to the bottom of the pan. This helps to keep the chicken moist and flavorful as well.

Depending on the recipe and the source, you’ll find you can roast a chicken at different temperatures. My favorite method is to preheat the oven to 425, but lower to 350 once the chicken is put in the oven. The initial high temp will help the skin brown in the long run, but by lowering the temperature, you avoid cooking too quickly and drying out the chicken. Cook until temperature in the thigh reaches 165 or 170 or the breast reaches 180 (the chicken will continue cooking a bit when you take it out of the oven). Let the chicken rest while you make the pan gravy. I create a quick roux of melted butter and flour and whisk it into the pan juices in a saucepan over medium heat. If your gravy doesn’t thicken to your liking, mix some water and flour together in a separate bowl and continue to incorporate until the gravy is thick.

Serve up with your favorite sides – I like these quick and tasty Seared Green Beans from Mollie Katzen via NPR.

Related Links:
Caprial’s Lemon & Saffron Chicken
Jamie Oliver’s Chicken with Lemon and Milk via thekitchn.com
How Do You Roast Your Chicken? via thekitchn.com

 

I Spy : Crafts

Some great craft posts we’ve spied on the blog circuit this week!

Kaby’s Wonder Woman Sweater (with Tutorial):

via craftster.

 

Derek & Lauren’s Perpetual Calendar (with downloadable templates)

via design*sponge

 

dark chocolate mousse

As a general rule, I tend to crave salty junk food over sweet.  And those times where I do crave sweet, it’s very rare I choose a rich chocolate.  Fruit desserts, like pies and tarts, and cheesecake are usually my preference.  But every once in a while, a chocolate dessert – if it’s light enough – can hit the spot.

One of my favorite made-from-scratch chocolate dessert recipes is Bobby Flay’s Dark Chocolate Mousse.  It’s relatively simple, surprisingly light, has a great chocolate flavor, and gets rave reviews.

I’ve followed the recipe exactly in the past and it always yields good results.  This time, though, I made a couple of adjustments and was equally pleased. 

First, I don’t have a double boiler.  In the past, I’ve gone through the trouble of melting the chocolate in a glass bowl over a pan of simmering water – a decent substitute.  This time, though, I just carefully heated the chocolate over low heat and it melted just as beautifully without scorching.  I recommend saving the trouble and doing it this way, as long as you’re careful. 

The other adjustment I made was to use half semi-sweet and half bittersweet chocolate (this makes it a little bit less rich – I used Ghiradelli). 

On top, I chose to make a homemade whipped cream – it’s simple and entirely worth it.  My mom has always made hers Chantilly-style – just add a couple of teaspoons of sugar and a teaspoon of vanilla – and that’s how I will always choose to make mine.  There’s absolutely nothing like it.

I added some raspberries to the bottom of the bowls before scooping and made some strawberry garnish (the heart is for my boyfriend – the mousse was a finish to a surprise meal after a long week). 

The recipe indicates that you’ll get from 4 to 6 servings, and I lean more toward the 6.  This photo shows my very large serving – I couldn’t finish it.  And we still have quite a lot left.  This recipe is great for a dinner party – easy enough, make-ahead, and rather impressive.  Try serving it in a wide-rimmed wine glass for an elegant touch.