The Perfect Autumnal Salad, Cape Cod Chop Salad with Maple Citrus Dressing

I'm genuinely tickled to share with you my all-time favorite salad!  It's chock full of delicious sweet and salty ingredients with a to-die-for easy homemade dressing!

First, I just have to say what a gorgeous week it has been around here in small-town Kentucky.  The last several days have had no summertime humidity and the skies have been clear blue like we usually see on October days.  Every night has been down-right chilly making for a perfectly brisk morning that just beckons me to my first cup of hot coffee and my fluffiest robe.

I've enjoyed some time at home by myself today as this is one of two days out of the week that both of our children are in school.  Usually I make sure parts of these days are filled with both productivity and some leisurely quiet time that I just don't have with my bustling family around.  I need time to reflect or do what I like to do, such as practicing piano and singing, or even listening to worship music. Micheal Buble, or Kenny G on Pandora with a good book.

You know, there are times for peace and stillness and times for a joyful noise and a loved-in house with messes and chaos.  I just try my best to have a little balance of both-- if possible.  :)

It's not always possible!

As you see above, I opened some windows and my patio sliding doors to allow a nice morning breeze to come in here across our family room. It was just enough to rustle my curtains and make me feel like the seasons are really turning!  It's invigorating to feel a rush of cool air around the home, but especially when the smell of fall candles are in the air. Awww, my happy place!

I also looked through this beautiful cookbook, Seasons In the South, my Grandmother has let me borrow.  Oh my, how I wish I could make every single recipe in here!!  The words are also inspiring about each season and what to look forward to.  I just starting the fall season, so I'm anxious to read what new recipes I'll decide to give a go!  I identify with the south greatly in my cooking style and lifestyle so I'm drawn to anything like this.

This recipe on the other hand isn't Southern, but too good not to love!  It's inspired by Ina Garten's Cape Cod salad in her cookbook (my fave) Barefoot Contessa, Back to Basics.  I've just about worn the pages of this cookbook out over the past 5 years, because I've honestly loved every recipe I've made from here.  This is only "recipe" I've made for a salad, but it's worth every effort!

I put my twist on this delightful salad and that's what I'm sharing with you today! My version of Cape Cod salad.  Of course, I had to add pecans instead of just walnuts because after all, I am a Southern girl.

The salad has a delicious base of spinach and romaine and is filled with things like granny smith apple, peppered bacon (just sprinkle bacon with pepper before baking), dried cranberries, pecans, and creamy goat cheese.  I added blueberries because I had them and they're beautiful in here, and I added homemade croutons. 

My husband never has gone on about a salad, except for this one!  That's why I surprised him with it today when he came home for lunch.  The salad dressing is one of our favorite parts because it's sweet and tangy, so don't leave it out!

Cape Cod salad would be a beautiful and impressive addition to your Sunday meal or just one it's own like we had today.  It pairs lovely with soup and is sure to please even the most hearty eater in your home!  Let me know what you think.

Cape Cod Chop Salad

8 oz. (about 6 slices) peppered bacon (Here is my favorite method to cook it.)

8 oz. (about 3 cups) your favorite greens, I use spinach and romaine or butter lettuce

1 large Granny Smith apple, diced

1/2 c. pecans, toasted and chopped roughly (To toast carefully heat over med-low in a skillet with stirring for 5-6 minutes)

1/3 dried cranberries

1/4 c. fresh blueberries

6 oz. goat cheese, crumbled (Ina used blue cheese)

Homemade Croutons (Chop any bread or bun and toss in a bowl with olive oil, salt, pepper, and garlic powder.  Bake in a dish on 375 F. for 12-18 minutes, stirring once.)

Maple Citrus Dressing

3 Tbsp. apple cider vinegar

1 tsp. grated orange zest

2 Tbsp. freshly squeezed orange juice (This is well worth the effort, although I've used regular orange juice before, too.)

2 1/2 tsp. Dijon mustard

2 Tbsp. pure maple syrup (If you don't have the real deal, treat yourself to it for the fall!)

1 Tbsp. green onion or chives, chopped

Sea salt

1/2 tsp. black pepper

2/3 c. extra virgin olive oil (I used about 1/2 cup instead.)

In a large bowl, put the chopped lettuce and spinach leaves, green apple, nuts, cranberries, blueberries, chopped bacon, croutons, and goat cheese.

For the dressing, whisk together the vinegar, orange zest and the next 6 ingredients in a medium bowl.  While whisking slowly add the olive oil until well incorporated.  You may have to whisk this again just before serving.

Pour most of the dressing over the salad and toss all together well.  I didn't use all the dressing, but it keeps well in a jar in the fridge for a week or so. 

Let everyone help themselves or serve individually as a beautiful presentation.  You may top it with extra cheese crumbles or green onion for garnish!

One more thing.....

Here is a little peak of our view beyond the salad and table at lunch.  Our yard is like a retreat for us to admire when we eat!  All of this green shall soon be replace with colorful leaves, so you'll be seeing more of that to come.

Blessings!

Beautiful Cranberry Sauce

 

I want to share with you the deliciously sweet and tangy cranberry sauce I made for Thanksgiving dinner!  It has a beautiful combination of fresh cranberries, orange zest, dried cherries and toasted pecans.  The one apple in this recipe adds a little texture, but also adds natural pectin to slightly thicken the ruby sauce. This dish is actually really easy to make and can even be made the day before, only it might not make it to the dinner table that way! ;)

 

I like a cranberry dish on the Thanksgiving and Christmas table, not just because I think you should always have cranberries in a holiday meal, but it seems to accompany whatever you serve.  Whether it be roast turkey or pork, glazed ham or rack of lamb, the cranberry's bright flavor will add that zing you want on your plate.  Cranberries are like the pretty little jewels that dress up your dinner with their deep red hue!

 

My family loved this cranberry sauce so much that I put the leftovers in little jam jars and sent one with everybody on their way. (In this house you never leave empty handed!)  If you're a cranberry lover like I am, I hope you'll find room for this recipe at your next festive dinner! 

 

 Cranberry Sauce

 

12-14 oz. Fresh Cranberries

1 c. Brown Sugar

1/2 c. Maple Sugar

1 Granny Smith Apple, peeled and chopped

Zest of 2 Oranges

Juice of 1 Orange

1/3 c. Dried Cherries

3/4 c. Pecans, toasted and coarsely chopped

 

Cook cranberries, sugar and 1 cup of water in a saucepan over low heat for 5 minutes or until skins pop.  Add apple, zest and juice and cook for 15-20 more minutes until berries burst and mixture thickens.  Remove from heat and add dried cherries and pecans.  Let cool and serve chilled.

 

This recipe is slightly adapted from an Ina Garten recipe--love her!--that I changed enough  I actually  just shared with you exactly what I did instead.  I used maple sugar because Papa just gave me some as a gift, but if you don't have that don't worry, just use white sugar!!  :)  Omit the pecans if you're not a nut lover.

 

 

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Walnut & Cranberry Oatmeal Cookies

   I'll admit it.  I'm a cookie monster.  No, really!  I love cookies and bake them more than anything else.  I think I get this from Papa (my dad).  He is a picture of health, but still knows how to enjoy a chewy cookie, from time to time, with vanilla ice cream.  One of his very favorite has always been oatmeal raisin.  YUM!  So in turn, I've always loved them too! 

   I'm calling these walnut, cranberry oatmeal cookie because whenever I baked them this time that's what I put in.  The original recipe calls for pecans and raisins...and they are super fabulous that way, too!    Honesty, I'm a little more of a pecan gal but didn't have any this time hence the walnuts.  You really can't go wrong here!  My husband prefers dried cranberries to raisins.  They do seem to be a little sweeter and I do love the ruby red bits scattered around.  White chocolate chips would be delicious with the cranberries.  It's really all up to you and your taste!  I have to give credit to Ina Garten (The Barefoot Contessa), because this recipe came from her Back to Basics cookbook which I love and highly recommend!


   I made these healthier by using mostly whole wheat flour.  You can easily find this at any grocery store.  In something as hearty as oatmeal cookies, it doesn't even change the texture!  So, whenever you think about the whole wheat flour, old fashioned oats, walnuts, and cranberries--we're talkin' about a pretty healthy cookie! 

   One of the more original things about this recipe is that it also calls for kosher salt.  This is something I keep in the kitchen. One box has lasted me forever!  Anyways, it gives this recipe a surprisingly good contrast from the sweet.  Every now and then you get a "salty" bite and it's wonderful.  Also, remember to toast your nuts before adding them in.  I can't emphasize enough how this really amplifies their taste and makes them taste fresher and somehow nuttier.  Just trust me on this one!

   Try these out and let me know what you think of them.  Healthy version or not, they are a really delicious cookie!  So frost your milk glasses and get ready to go back to your childhood!

Oatmeal Cookies

1 1/2 c. pecans or walnuts
1/2 lb. (2 sticks) unsalted butter,softened
1 c. dark brown sugar
1 c. sugar
2 extra large eggs, at room temperature
2 tsp. pure vanilla extract
1 1/2 c. all purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. kosher salt
3 c. old fashioned oats
1 1/2 c. raisins or dried cranberries

Preheat oven to 350 degrees.

Place the nuts in a sheet pan and bake for about 5 minutes, until crisp.  Set aside to cool.  Chop very coursely.

In a bowl, with an electric mixer, beat the butter, brown sugar, and granulated sugar together on med-high speed until light and fluffy.  With the mixer on low, add the eggs one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon and salt together into a medium bowl.  With the mixer on low, slowly add ingredients to the butter mixture.  Add the oats, raisins (or cranberries) and nuts and mix until combined.

Using a small ice cream scoop or tablespoon, drop two inch mounds onto sheet pans lined with parchment paper.  (I didn't use the parchment paper, but maybe should have!)  Flatten slightly with a damp hand.  Bake for 12-15 minutes until lightly browned.  Transfer the cookies to a baking rack and cool completely.  Let cool on the pan for chewier cookies.

Autumn Apple and Cranberry Crostata

     When one of our best friends came to visit us for a couple of days, I decided to make a fall "comfort" dessert to go along with the chili and cornbread for supper(as we call dinner in the South). What better than apples and cranberries seasoned and sweetened in a fast sugar-coated crust!?

     This was my first time at this recipe, and I made a few changes to from the original. I used apples instead of pears(although pears would also be delicious)and dried cranberries instead of raisins. I just love the taste of slightly plumped dried cranberries! Also, I added a dash of nutmeg to the filling. Nutmeg is just one of those things that I think completes the apples and cinnamon trinity. It's fun to make changes to a recipe to make it your own. If I have one bit of cooking and baking advice it's to play around with the recipe. Although it is important, in baking, to be precise in measuring out your base ingredients such as flour and leavening agents, take the liberty to adjust the spices and add-ins and even extracts to your desire. That is what will keep your baking new and interesting! I love the use of the quick and delicious roll-out pie crust in this dessert. Just let it sit out for about 15 minutes before unrolling so it will not tear. The folding over of the crust gives this dessert a rustic elegance for any occasion. I think we just ate a slice with a cold glass of milk, but a big scoop of vanilla bean ice cream would be over the top!

     *Tip - If you want a to-die-for crust, do an egg wash! So easy...just beat together one egg, and a little milk or water and brush on the crust just before putting it in the oven. This makes the crust extra golden and glisten when you take it out of the oven.

Autumn Apple and Cranberry Crostata

Filling:

2/3 cup sugar

1/2 cup sour cream

1/2 c. dried cranberries

1/3 all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

4 cups apples, peeled and sliced 1/2 in. thick

1 rolled out pie crust dough, or your favorite homemade crust recipe


Topping:

3/4 cup walnuts or pecans, coarsely chopped

1 tablespoon sugar


1.Heat oven to 425˚. In a large bowl mix together all the filling ingredients, except apples. Fold in the apples and set aside.

2.Unroll your pie crust onto a large flat baking pan. I used a large cookie sheet.

3.Mound filling on center of the pastry to within 3 inches of edges. Sprinkle nuts over filling and a few additional dried cranberries if you wish. Fold over the edge of the pastry over the filling. Overlap to make about 12 please or whatnot. Just as long as it's all folded in. If it tears a bit, just pinch back together. This dish is rustic and yummy looking after it's baked no matter what. Use your egg wash, if you want, and then sprinkle sugar all over the pastry crust.

4.Bake at 30-35 minutes until crust is golden, covering crust for the last 10-15 minutes to prevent over browning. Cool for 30 minutes (if you want wait that long!!) and cut into wedges.

Makes 8 servings.