apple

Appetizer, Side, Snack, Fall, Winter

APPLE & SMOKED MOZARELLA MINI CALZONES

My dad, sister and I have had years of battling with my mom over the stuff she hoards in the garage. If you need a treadmill, non-functioning keyboard, halloween costumes for any age group, old silverware, paint in ANY shade of the color spectrum, it is in my mom's garage. It's a treasure trove of memories, junk, and admittedly useful items that I've taken to fill up our empty apartment.

Yesterday, I came across a box of frames I had on the wall of my room in college. They were all black, in attempt to keep some aesthetic to an entire wall full of pictures. After sitting in my mom's garage for a few years, they'd gathered a thick coat of dust; I cleaned them all off, and I can recall the specific circumstances of each of those captured moments.

We are just about two weeks from getting married now, and in this crunch time, I will confess that I'm at the height of emotion, most things bring me to tears, but the pictures reminded me how full my life has been/is. Not of things, wealth, or huge success', but full of people who have loved me for the majority of my years. Pictures of me laughing with my sister back when she dyed her hair different colors every week; my best friends Terri, Shan and Brit, from a trip to Italy, noses bright pink whilst experiencing coldest day of our lives; different images with my college roomates, who have undoubtedly been the most sincere friends I've ever known; Hugh and I five plus years ago... we were a little sad to see that yes, we are aging, but the carefree expressions are the same in our most recent pictures too. He has consistently made me so happy. These pictures reminded me how wonderful it is to be surrounded by people that are easy to be around. I just love these people SO much, and the greatest part is that each of them are an active part of my life to this day.

Speaking of being filled with goodness, I bring you mini calzones. Something that may look a little standard from the outside, but has warm fall flavors inside. Just little pockets of simple loveliness, like a box of old, dusty pictures.

APPLE + SMOKED MOZARELLA MINI CALZONES // Makes 12

I have included a link to the whole wheat dough I like, but you can buy one from a local pizza place or at some grocery stores to save yourself time.

1 Whole Wheat Pizza Crust (see recipe here)

1 Yellow Onion, sliced thin

1/2 tbsp. Butter

1 Medium Apple (Honeycrisp, Fuji or anything crispy)

1 Cup Diced Smoked Mozarella Cheese

1 Cup Shredded Parmesan Cheese

Handful of Fresh Thyme

Handful of Fresh Chives

Extra Virgin Olive Oil for brushing

Dijon Mustard to Serve

Heat oven to 500'

1. Make the pizza dough according to recipe link, or if using a premade crust, let it come to room temperature.

2. In the meantime, warm the butter over medium heat in a saucepan and add the thinly sliced onion. Continue to move them every so often until they begin to caramelize, this whole process takes about 20 minutes give or take.

3. Seed and cut the apple into a rough dice. Pull of the thyme leaves, and give the thyme and chives and nice chop. Get all your fillings in order for easy stuffing.

4. Roll out the dough into a shape resembling a rectangle. You want the dough thin, but not too gentle that it will rip when you stuff and fold. Use a sharp knife to cut across, making about 3x3 inch squares. Lay them on a floured baking sheet in lines, see picture.

5. Pile your toppings in the middle of the square. I did the order of onions, apples, both cheeses, herbs and a twist of black pepper... but I don't believe it makes any difference. Gently fold one corner across to the corner opposite, and gently press and fold the open edges. Repeat with all 12 or however many you end up with.

6. Brush the top of each mini calzone with olive oil and sprinkle with salt. Bake in the upper third of the oven for about 14 minutes until tops are crispy brown. Let them rest just a minute before eating, serve with a little dipping dish of dijon mustard.

Print This Recipe

Dessert, Snack, Fall

HEARTY APPLE LOAF

apples_01

There are days I feel like cooking, and there are days that it sounds like the last thing I’d like to do. Hugh does an excellent job of romancing you into the Sprouted Kitchen, but believe me, toast and hummus work fine for me some nights. For this experiment, I strapped on an apron to remind myself that I mean business. I doubled this recipe, trusting it would work out. I like to have a tasty option waiting for me for breakfast and I also wanted to take action on my long time intention to send a loaf to a new friend. If you make this, I suggest you do the same. I have never met a person who does not like surprise mail, and I guarantee there is someone in your life who could use a surprise.

apples_03
apples_02

The lovely thing about this hearty loaf, is that you could use apples, pears, stone fruit or berries and make it yours. Throw in whatever you’re in the mood for. If it is a day you need to toss in the rest of the bag of chocolate chips you have into the batter, I encourage that. It tastes more like a bread than a cake due to the whole grains and modest amount of sweetener.

HEARTY APPLE LOAF // Makes one loaf

Muscovado sugar is a natural sweetener that has a more intense flavor than brown sugar. It is also more moist and sticky, so it holds up well in baked goods. It has a nutritional profile rich in minerals as a result of not being over processed. Turbinado sugar is much easier to find and would work fine as an alternative, just expect a coarser texture.

2 Heaping Cups Chopped Apples, Fairly Small Pieces

3/4 Cup Whole Wheat Pastry Flour

1 Cup Almond Meal

½ Cup Oatmeal

1 tbsp. Baking Powder

1 tbsp. Cinnamon

1 tbsp. Fresh Ginger

1 tsp. Salt

2 Eggs

1 Cup Buttermilk

1 tbsp Real Vanilla Extract

½ Cup Ricotta

¼ Cup Butter, Just Barely Melted

½ Cup Muscovado Sugar (plus 2 tbsp for the top)

apples_04

Squeeze of lemon

Oven at 375’

1. Butter the loaf pan.

2. Put the chopped apples in a bowl of warm water with a squeeze of lemon and let them sit.

3. Whisk the eggs, butter, ricotta, vanilla and buttermilk together.

4. Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture til incorporated.

5. Drain the apples in a colander and give them a little shimmy to shake off excess water. Fold in the apples, do not over mix.

6. Fill the loaf pan and sprinkle remaining 2 tbsp. of the muscavado. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doness with a toothpick, as the type of pan and oven vary. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.

apples_05

7. While cooling, mix together your yogurt frosting. Cut yourself a slice of the loaf and drizzle her with a generous dose of the yogurt goodness.

Print This Recipe