Apple Cider Syrup

Try it drizzled on apple pie!

Ingredients:
¾ cup apple cider
½ cup packed brown sugar
2 tablespoons butter
½ teaspoon lemon juice
Small pinch each of cinnamon and nutmeg

Method:
1. Combine apple cider, brown sugar, butter, lemon juice, cinnamon and nutmeg in a saucepan over medium heat, bring to a boil.

2. Reduce heat and simmer uncovered for about 25 minutes, stirring occasionally, until slightly thickened.

3. Remove from heat. Let cool for at least half an hour before using. Serve warm. (Syrup will thicken as it cools. If you’d like a thicker syrup, simmer it longer.) Refrigerate any unused portion in a sealed jar/container.

Sage-Infused Butter

The perfect finishing touch for al dente pasta!

Ingredients:
4 tablespoons fresh sage leaves, coarsely torn
¼ cup butter

Method:
1. In a small skillet, melt butter with sage leaves, swirling to coat. Bring to light simmer, turn off heat and allow to cool slightly. Remove leaves and toss infused butter with pasta.

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Candied Squash Seeds

Great for snacking, scattering over salads or serving atop soup!

Ingredients:
1½ cups winter squash seeds
3 tablespoons unsalted butter, melted
1½ tablespoons packed light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon fine sea salt

Method:
1. Preheat the oven to 350°. Line a 9-by-13-inch rimmed sheet pan with parchment paper. Set aside.

2. Scoop the seeds out of the squash and into a large colander. Rinse seeds thoroughly under cold running water. Use your hands to separate any lingering squash flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel.

3. Stir together the melted butter, brown sugar, cinnamon and salt in a medium mixing bowl, until completely combined. Add the seeds and toss to coat. Evenly spread the seeds in a single layer on the prepared pan.

4. Bake for 25-30 minutes, stirring once or twice, until the seeds are golden and crispy.

Sautéed Apples

Kissed with fragrant cinnamon and brown sugar, these apples are a sublime brunch side.


Ingredients:
4 tablespoons unsalted butter
4 apples, such as Melrose, peeled, cored and sliced ⅓-inch thick
2 tablespoons light brown sugar
Pinch of cinnamon

Method:
1. In a large skillet, melt the butter. Add the apple slices and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes.

2. Stir in the sugar and cinnamon, reduce the heat to low and cook, stirring occasionally, until softened and lightly caramelized, about 10 minutes longer.

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