Cinnamon Apples

Prep time: 15 minutes

Cook Time: 5 to 8 minutes

Serves: 6

Every year at Thanksgiving, I like adding a new dish to my repertoire. I recently posted Butternut Squash Risotto as a first course for the holiday dinner. Keep in mind that tomorrow’s fare could add 3 pounds to your scale the next day, aka Black Friday, the day you’ll shop for a holiday dress or suit. Don’t know about you, but I’m staying in my tight black dress way past January 2^nd!

No worries. I’ve come up with a foolproof plan. I turned my fav apple pie dessert into a guilt-free holiday treat. Freshly sliced apples are cooked with raisins and cinnamon (no sugar). After the apples have cooled, I can snack on them as much as I like without worrying about an expanding waistline.

Cinnamon Apples keep refrigerated 4 to 5 days, but they won't last that long. Try the recipe – you’ll love it.

Ingredients:

5 to 6 medium-large apples (any variety)

¼ cup raisins

½ cup cold water

½ cinnamon stick, cut into slivers

Dash ground cinnamon

Peel, core and thinly slice the apples. Place apples in a 4 to 6-quart saucepot with raisins, water, cinnamon stick and ground cinnamon.

Bring to a boil and cook on medium-high heat, stirring occasionally, for 5 minutes or until apples are tender.

Transfer Cinnamon Apples to a glass or porcelain bowl and cool. Serve and/or refrigerate up to 5 days.

Text & Photograph © Nancy Real

Butternut Squash Risotto

Prep time: 25 to 30 minutes

Serves: 4 to 6 (as a first course)

Serves: 8 to 10 (as an appetizer course)

On Thanksgiving Day, while sipping some "vino" with my guests, we'll make this risotto together. It's so easy - every time a cup of broth is added to the rice, I'll pass the wooden spoon to one of my friends so they can do the stirring, aka "all the hard work".

By adding bits of butternut squash to this “delizioso” risotto, you’ll find a sweet surprise in every spoonful. And with a sprinkling of Parmigiano Reggiano cheese, this first course is to die for. Buon Appetito!

Ingredients:

3 cups freshly diced butternut squash (raw)

1 teaspoon salt

1/4 cup extra virgin olive oil

1/2 cup finely chopped white or yellow onion

1 garlic clove, crushed

1 pound Arborio rice*

5 to 6 cups chicken broth

1 cup dry white wine

0.250 grams saffron powder (not saffron threads)*

2 to 3 tablespoons unsalted butter

Salt & ground black pepper, to taste

2/3 cup grated Parmigiano Reggiano cheese

In a 2 to 3-quart saucepot, combine squash with cold water (add enough water to cover the squash). Bring to a boil. Stir in 1 teaspoon salt and cook 7 to 8 minutes until squash is fork-tender. Drain squash and set aside in a bowl.

Meanwhile, in an 8 to 10-quart stockpot, heat the oil. Add onion and garlic; sauté on medium heat, stirring with a wooden spoon, until onion is translucent.

Stir in the rice and 1 cup of broth. Cook, on medium-high heat, stirring occasionally, about 2 minutes or until broth is absorbed. Repeat.

Stir in the wine and saffron; cook and stir for 2 minutes or until wine is absorbed.

Stir in 1 cup broth; cook and stir for 2 minutes or until broth is absorbed. Repeat broth addition and cooking instructions 5 to 6 more times or until rice is tender-firm (not overcooked).

Stir in the butter, salt and pepper. When butter has been absorbed, add the squash, stirring until warmed through.

Serve immediately in individual bowls. Ask guests to add grated Parmigiano Reggiano cheese (optional).

Suggested white wine pairing: Chilled Chardonnay or Pinot Grigio.

*Arborio rice and Saffron powder can be found in most supermarkets or in specialty foods stores.

Text & Photograph © 2011 Nancy Real