Gluten-Free Cornbread Stuffing with Maple Roasted Acorn Squash

Gluten-free cornbread stuffing in maple roasted acorn squash.

While we're all adjusting to turning the clocks back (yawn), I thought I'd reprise two Thanksgiving friendly recipes today. Both recipes are redolent with old fashioned autumnal goodness. Warm and subtle spices. Maple. Apple. It doesn't get any comfy-cozier.


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Gluten-Free Apple & Pear Crisp

Easier than pie, a crisp makes a lovely gluten-free dessert.

Tart crisp apples and tender pears are sprinkled with a cinnamon and brown sugar crumble and baked to melt-in-your mouth perfection. This simple gluten-free dessert- worthy of excavation from Karina's Kitchen archives- evokes old fashioned autumnal comfort at its coziest.

Using a gluten-free pancake and baking mix- such as Pamela's Baking and Pancake Mix- makes this treat easy as pie easier than pie to toss together. Celebrate fall and winter with this classic homey dessert.

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Apple-Pear Multigrain Muffins

Tender and sweet apple-pear muffins

Today I have new muffin recipe for your gluten-free repertoire- with apples and pears. And a story. A story not about muffins or fruit or sunlit pastoral memories of picking apples with my grandfather (he wasn't that kind of grandfather). No, no childhood ramblings. A story instead that's more of a snippet. A conversation, actually.

The dating game.

"I wish I knew you in high school," I tell my husband.

This is not news to him. I say it all the time lately, now that I am in my second adolescence, fifteen years past mid-life. I sketch for him study hall humiliations sharing a bottle of red table wine and mixed olives. I search for words to depict how it feels when a snickering jock punches your clutch of books with his fists, sending you to your knees to rescue the sprawl of English homework, algebra and biology books that emit the faint smell of ink and gum.

He hates to hear this. 

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Ruby Applesauce with Cranberries

Cranberry applesauce- deliciously tart.

Apple season is upon us. Bring on the apple recipes. First up- a favorite New England pairing- apples and cranberries simmered to create a luscious slightly tart sauce, sweetened with organic raw agave. Make it as sweet or as tart as you prefer. This beautiful ruby red applesauce is a lovely side dish for so many fall recipes- from Turkey and Sweet Potato Enchiladas to classic Sweet Potato Latkes.

Ruby Applesauce with Cranberries Recipe

Simmering the fruit in juice gives a big flavor boost. I used unsweetened cranberry juice to do this, but if you prefer a sweeter applesauce, try using cranberry-apple juice.

2 rounded cups peeled chopped apples- preferably mixed varieties for best flavor
1 cup fresh or thawed frozen cranberries
1/2 cup cranberry juice or cranberry-apple juice, more as needed
1 cinnamon stick
Raw organic agave nectar or honey, to taste (I used 2 tablespoons, as I wanted it tart)

Combine the chopped apples and cranberries in a medium sauce pan and pour in enough cranberry or apple-cranberry juice to barely cover the fruit. Add a whole cinnamon stick. Cover and bring to a simmer.

Cook until the fruit is very soft. Remove the cinnamon stick. Using a potato masher, mash the fruit until you get a sauce texture you like. I prefer mine with a little bit of texture. If you like your applesauce  smoother process it in a food processor or Vita-Mix.

Taste and sweeten the sauce with agave or honey. Stir and allow it to cool a bit.

Spoon into a storage container, cover and chill until serving.

Makes about a pint of sauce.

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Serve as a side dish with these compatible recipes:

Sweet Potato Latkes
Turkey + Sweet Potato Enchiladas
Sweet Potato and Black Bean Enchiladas
Sweet Potato Shepherd's Pie with Black Angus Beef

Gluten-Free Apple Cinnamon Muffins

Cinnamon apple goodness- gluten-free.

A classic fall favorite- the pairing of apples and cinnamon. Stir them together in a muffin batter and you have a sweet and cozy breakfast treat that is not only heart warming and soul satisfying but super easy to wrap and freeze. That is, if you don't eat every single morsel first. These little gems would be a fabulous side nosh for Thanksgiving brunch- or a casual supper of Curried Butternut Soup.

It's a gray flannel sky kind of day here in the high desert. Chilly and damp. Steve is watching The Great Escape as I nibble on a warm apple muffin. It's been a historic week. I am still re-viewing on-line videos of our President-Elect with gratitude and awe, thankful that hope, grace and smarts prevailed despite the ugly drumbeat of fear, fueled by prejudice and the age old tactic of scapegoating and button-pushing, appealing, of course, to the lower instincts of our reptilian past. The old and rusty paradigm is giving birth to the new on a collective level. And I feel it in my bones and in the air that I breathe.

I am grateful. Hopeful. And eager to greet change.

It's all good.


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Not Just Upper Crust

I promise I am moving on from apples, but I couldn't leave the topic without mentioning these sweet calling cards from Etsy shop Avie Designs. It seems so upper crust* to have calling cards, but these cards are certainly an affordable luxury with 48 cards for $12.50.

That's it. Moving on (well, at least for a while!)

*I couldn't help but love learning the history behind the phrase "upper crust." One of those phrases I had never given much thought to the origin, although it's probably not difficult to guess if you think about it. This handy fact come to us from U.S. Apple Association.

In early America, when times were hard and cooking supplies were scarce, cooks often had to scrimp and save on ingredients. Apple pie was a favorite dish, but to save on lard and flour, only a bottom crust was made. More affluent households could afford both an upper and a lower crust, so those families became known as "the upper crust."

Apple Crisp

I finally made the apple crisp I have been craving for over a week! I tried a new recipe, though, and I am not sure that I was 100% crazy about it (I like the other recipe I've used better.) My husband, however, loved it.



I was intrigued by the inclusion of maple syrup and pecans, which I did like in the recipe, yet I wasn't completely sold on the final outcome. I think I'll try this one again with a few tweaks.


Oh, and I chose to make it in a larger baking dish, as opposed to the individual ramekins the recipe indicated.


So, for now, I am still on the hunt for the perfect apple crisp recipe. Do you have a favorite? If so, I'd love to hear it!

*Sorry the photo quality isn't the greatest, especially the last one!

** I wish I'd had this or this to wear while I was baking.

More Apples, My Pretties

And don't worry, I am positive these aren't poisonous (Snow White...) Here are a couple sweet and modern takes on the apple.

A.P.C. Apple Pendant

Fruit Basket- Sugar & Cream Set

Red or Green?

While I love the vibrant and deep shade of Red Delicious apples, I can't say that I love their taste quite as much. I do love Fuji, Gala, and Pink Lady apples, however, as well as a tart Granny Smith. Whether I want red or green really just depends on my mood, and sometimes, the answer is both!

Red or Green?

Red or Green?

Red or Green?
(I actually am loving this and this)

How about you? What type of apples do you prefer?

Gluten-Free Latkes and Cinnamon Applesauce

A stack of crispy, lacy latkes

Have you made latkes lately? Latkes are fried potato pancakes made with fresh grated potatoes. Though latkes come in all shapes and sizes (via personal preference) I make my latkes thin and lacy, fried to a crispy golden brown. Oy, these are good! Maybe Mel Gibson wouldn't be such a nudnik, if he tasted these. Although if he did, he'd probably ask for ketchup.

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Sour Cream Apple Cake

A moist and sweet gluten-free apple cake with sour cream.

Tis the season for flourless cakes, so I thought I might reprise one of my first gluten-free recipes, based on a traditional Jewish apple cake recipe I had used for years. Using nut meal instead of flour is a baking tradition in Eastern Europe and a favorite way to make a cake during the season of Passover. Almond meal makes this cake a dense, chewy and delicious dessert or a perfect snack with tea.

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