Have you noticed how restrained I have been so far this season?
I think you all know how much I love fall desserts, but I think I've done a good job of holding back on the sweets and offering more dinner recipes than I usually do this time of year. A week ago I told myself that this week I could start to indulge in apple and pumpkin dessert recipes, but then I found two more savory recipes using these autumn stars that I wanted to share, so I'm waiting one more week.
The first recipe today is for an apple fennel slaw, though that's not what I call it when I'm giving it to picky eaters. A lot of people aren't familiar with fennel (including the checkout people at the grocery store who often ask what I use it for), and in this slaw, where everything is grated, you can't see it, so I find it is better to wait until tasters ask "what's that licorice flavor?" And then that's when you tell them it's the fennel.
I found a recipe for the apple fennel slaw on the Mayo Clinic's website, but I've adapted it a little bit, so here is my version. I've made this three times in the past three weeks, and even double it sometimes so I will have extra to eat as a snack once the main meal I'm serving it with is gone.
The second recipe is for baked ziti using a pumpkin-based sauce. To some, this might sound off-putting, but then you just have to remember that pumpkin is just another type of squash, and without adding sugar, it's not that different from butternut squash. I haven't tried this one yet, but it's on my list for this week.
And by the way, I made my first apple chips last week. I used a mandoline slicer to cut the apples 3/16 of an inch, soaked them in water for 30 minutes, dried them off and then baked them in a 200-degree oven for about 4 hours. But they turned out crispy the way I wanted, so I'm very excited to be able to use them in salads and maybe in my homemade granola too.
Anyway, enough of these savory uses of apples and pumpkins - be ready for some dessert recipes next week.