I love mixing textures of cooked and raw vegetables in salads. In this case, soft wilted spinach with shaved fennel and apple that add sweetness and crunch, while the pistachio butter adds nutty creaminess. I also throw a few crushed, deeply toasted fennel seeds in to add a bit more interest.
I know it looks a bit strange to see the cabbage so charred and black, but trust me – it’s absolutely delicious. It’s one of those things I discovered and wished I’d found sooner! To get an even charring of the cabbage, press the wedges firmly into the pan so that the surface makes complete contact with the heat.
Miso is great with chicken and the flavours of the apricots take on a syrupy jamminess, mingling with the cider to create a sticky-sweet sensation. It is something a little different but, trust me, it is incredibly flavourful.
Our pecan sticky buns are justifiably famous, since they beat Bobby Flay in a throwdown. We once calculated that we bake off about 220,000 sticky buns a year (that’s over 600 daily) just to keep up with the demand. When something is that popular, is there any reason to tweak it or improve it? Well, in New England we can’t help but get pretty excited about apple season every fall. I myself eat at least an apple a day (I have one in my bag now) and when the idea to switch out the pecans for apples came up, I couldn’t wait to try it. I love how the tart cider and the fresh, spiced apples bring our sticky bun to a whole new level. These are insanely good and I actually love them better than the original.
I keep a small zip-top bag full of apple cores, peels, and other scraps in my freezer, and I add to it every time I cut an apple for a snack or make a batch of cider. When I have enough to pack into a canning jar, I turn those scraps into vinegar. Essentially, this works by mixing the scraps with water and sugar, letting it ferment, and then ignoring it until the liquid turns into vinegar. The resulting vinegar is slightly less intense and flavorful than “real” vinegar, but still perfectly tasty for making everything from salad dressing to tri-tip marinade.