cinnamon and honey applesauce

I went grocery shopping at the commissary the other day to restock the fridge after vacation and found that they had installed two huge bins of 'dinged' produce. These are the fruits and vegetables that have bumps and bruises - a little more damage than you're average cosmetic defect - with discounts to match.

There were all sorts of different items in the bins - zucchini, red delicious apples, bananas. The only item I was really interested in was the packages of granny smith apples.

Bumped and bruised granny smiths? Sounds like applesauce to me.

OK - it actually sounded like apple pie, but I convinced myself that applesauce was a much healthier alternative.

Less than two dollars for five pounds of apples later and I was on my way home to make some applesauce.

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five spice duck breast with honey soy glaze and sesame noodles

This has definitely become one of my favorite preparations for duck breast. I first tried it in DC over the holidays at my MiL's house, but both of us had difficulties with the prescribed cooking time. I botched it twice, and with the price of boneless duck breasts I was about to give up on the recipe entirely.

I gave it a couple more shots and I've come away from it very pleased. Turns out if you use a duck breast twice the size of the one the recipe calls for it's going to take a little longer to cook.

The five spice combination of star anise, clove, cinnamon, anise seed, and Sichuan peppercorn is the perfect accompaniment to the richness of the duck breast. The sesame noodles are flavored just enough to please, but simply enough to complement the rich, aggressive flavor of the duck.

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Puff Pastry Sopaipillas

Sopaipillas are a type of fried pastry dessert liberally powdered with cinnamon sugar and drizzled with honey. Traditional to many Latin cultures, there are multiple variations of the dessert utilizing several different types of dough.

This version deviates widely from the traditional preparation in that it is baked instead of deep fried. I'm fairly certain, however, that if one were inclined to deep fry puff pastry they would immediately drop dead from a karma-induced heart attack.

When I was young my mother used to use the leftover scraps of pie crust to make tasty little treats. She'd sprinkle the pieces of dough with cinnamon sugar and bake them until golden brown and crispy - easily my favorite part of the baking process. These sopaipillas are the same idea, using the leftover scraps of puff pastry from another recipe. I can't stand just throwing away perfectly good pieces of puff pastry and this application allows a means of saving them and a means of gaining at least three pounds just by looking at them.

Just brush the pieces of leftover puff pastry with a beaten egg and bake at 425F for about 16-18 minutes or until deep golden brown. Liberally sprinkle with powdered sugar, cinnamon, and drizzle with honey.

Instant treat.

Lime and Honey Glazed Salmon with Rice

I wasn't sure if I was going to be too crazy about this recipe as I was making it - I needn't have worried. The combination of flavors presented was amazing. Lime, honey, soy, cilantro - all baked on a bed of rice.

For the first time in my life I'm living more than ten minutes from the ocean - or the Puget Sound - as such I've been buying very little fish. There's just something that skeezes me out about buying fish when I'm several hours away from the water. I know it's perfectly safe, but it just doesn't taste the same after it's been frozen and stored for a while then purchased and brought home and frozen again.

It loses all of that fresh, oceany-ness.

Thankfully I have a Whole Foods fairy that visited me a little while ago with a lovely cooler full of delightful treats. Included was some beautiful Coho salmon that I've been dying to try.

I saw this recipe in October's Bon Appetit. I didn't want to use the same vegetable, but the idea of a one pot baked salmon ready in under an hour was heartily appealing.

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Frozen Greek Yoghurt

After mentioning the many batches of frozen Greek yoghurt in my post about apple cider ice cream the other day, I figured it appropriate to finally post about the frozen yoghurt itself.

I've made it with both traditional Greek yoghurt and normal plain yoghurt that has been drained of excess liquid and also with both honey and sugar to sweeten. All have been delicious and I really have no preference for any of them over another.

A couple weekends ago I made a batch of sweetened with sugar and topped with honey and pomegranate seeds - that has been, by far, my favorite way to enjoy it.

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