Moist and incredibly flavorful, this cake comes together in just minutes!
F&L cake mix
4-6 stalks rhubarb, diced
½ cup toasted walnuts, chopped
1. Preheat the oven to 350°. In a large bowl, combine the apple cake mix, eggs, diced rhubarb and toasted walnuts, stirring well to combine.
2. Pour batter into a greased cake pan and back for 25-30 minutes, or until a tester comes out clean. Allow to cool slightly and serve warm.
Variation: This is also lovely baked in a cast-iron pan as an upside down cake. For this method, melt ⅓ cup butter and ⅓ cup sugar in a cast iron pan over medium-low heat, then pour in the mixed cake batter. Bake for 25-30 minutes, or until a tester comes out clean. Remove from the oven and invert the pan on a rimmed plate. Let sit 5 minutes then carefully remove the pan from the cake.
This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.
Farm & Larder galette dough, chilled
4 Granny Smith apples
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 10-12 inch circle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within two inches of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1 ½-inch border.
3. Bake the galette for 45 – 60 minutes or until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
This fresh salad combines gorgeous spinach and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
½ pound spinach greens, stem ends removed
1 Gala apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 teaspoon minced shallot
Sea salt and fresh ground pepper
1. In a large mixing bowl, toss mixed greens with the apple slices.
2. In a smaller bowl, combine vinegars and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.
3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.
1 pound Brussels sprouts, trimmed of tough ends
6 slices of bacon
1 tart apple, finely diced
2 large shallots, minced
1 tablespoon mustard seeds
½ cup apple cider vinegar
2 tablespoons brown sugar
1. In a large skillet over medium-high heat, cook the bacon until most of the fat has rendered and the meat is crisp. Remove to a paper towel-lined plate and reserve. Drain all but 3 tablespoons of the drippings from the skillet. Meanwhile, shave the trimmed Brussels sprouts using a box grater or mandoline.
2. Add the diced shallots to the skillet and cook, stirring, until translucent, about 5 minutes, then add the mustard seeds and stir to coat with the oil. Add the shaved Brussels sprouts to the pan and cook, again stirring until sprouts just begin to wilt, about 1-2 minutes. Add the apple cider vinegar and brown sugar and toss thoroughly to combine.
3. Remove from the heat and transfer to a serving platter. (Be sure to scrape up all the delicious browned bits from the bottom of the skillet when doing so!) Crumble the bacon over top and add the apple slices. Serve warm or at room temperature.