“What can I bring?” Part I


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.


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