Valentine’s Day fell on the Lunar New Year this year so our big neighborhood celebration is happening this weekend. I can’t wait!
My recent trip to Shanghai and David Chang’s Momofuku inspired the menu for our Chinese New Year’s celebration. I was born in the year of the Tiger and am taking this party seriously! I will post the recipes over the next few days.
Planned Menu
Shrimp Toasts
Scallion Bread
Assorted Dim Sum
Curried Green Apples
From Momofuku: Quick Salt Pickles, Pickled Asian Pears and Kimichi
Long Noodles with Peanut sauce
Sesame Green Beans
Vegetarian Dumplings
Mango Pudding
Coconut New Year’s Cake
February 16th, 2010
As we get closer to the holidays, we would like to offer up some recipes to those folks who are not hosting Thanksgiving. The holidays present a great opportunity to try some new things in the kitchen in an effort to recognize the host of the event that you are attending.
Today’s recipe (Curried Apples) is a personal favorite that I aquired from Allison Rodman of the now defunct Food Talk Catering in San Francisco. Allison was an incredibly creative, patient teacher and mentor to me.
Curried Apples
These apples are not only attractive but also serve as a wonderful refreshing bite that is sweet, sour, salty and spicy at different moments. Great with a dressed up chesse plate or as a condiment on the buffet table. This recipe is easy and requires no cooking. It does however need to marinate overnight.
4 large green apples, sliced into quarters, cored, then thinly sliced 1/4 inch
3 Tbsp. fresh lemon juice
2 cups freshly squeezed orange juice
2 cups pineapple juice( believe it or not canned Dole is best used here)
1 tsp. kosher salt, or more to taste
1 Tbsp. chili pepper flakes (I like to use Ancho)
3 Tbsp. lightly toasted curry powder
1/4 cup pomegranate seeds (optional)
Place the liquids into a large non-reactive dish. Whisk in the salt, chili pepper and curry powder. Add the sliced apples. Cover and refrigerate overnight. You can use the juice over again if you want to make more. It should stay fresh for about 5 days. Remove apple slices and place on a plate or in a decorative bowl. Garnishing the apples with some bright pomegranate seeds is also a nice touch.
November 21st, 2008
