Baked Beets With Herbs & Butter

Saturday, October 20, 2012

We got the most lovely bunch of purple beets at our last CSA pick up. I used a few by grating them raw into salads (yum!), then proceeded to ignore them in order to focus on some of the more time-sensitive veggies that needed to be dealt with quickly. Luckily, beets keep for quite a while in the fridge if you remove the greens and this batch seemed perfectly content to cool their heels in the crisper for nearly two weeks while I dealt with more pressing culinary concerns.

Washing beets by Eve Fox, Garden of Eating blog, copyright 2012

I typically roast beets - they're DELICIOUS that way - but I was not feeling excited about waiting quite that long for them to cook so I decided to try baking them, instead - something I'd never tried before. With baked beets, the cooking time is sped up by putting a small amount of water in the bottom of the baking dish to steam the beets while they cook. Then you slip the skins off just as you would with roasted or boiled beets. It's a bloody-looking business but it washes right off.

Beet Blood on my Hands by Eve Fox, Garden of Eating blog, copyright 2011

I was also attracted to the simple idea of tossing the warm beets with butter, herbs, salt, pepper and a little lemon juice. So I ran out to our little container garden and gathered up oregano, thyme and basil and chopped them up.

Our Thyme Plant by Eve Fox, Garden of Eating blog, copyright 2011

The results were both quicker and less messy than roasting and deliciously flavorful and light. The baked beets are a little bit softer than roasted and the fresh herbs complement their natural sweetness while the butter makes it feel just a wee bit decadent and the salt, pepper and lemon juice add a little brightness and jazz.

Baked beets with herbs and butter by Eve Fox, Garden of Eating blog, copyright 2012

I served them with a thick cucumber yogurt sauce spiked with fresh mint (have I mentioned how much I LOVE whole milk Greek yogurt for this purpose?), grilled lamb sausages from our favorite butcher shop, and my own interpretation of one of those Near East boxed couscous mixes. I use this very tasty, fine whole wheat French couscous that we get in bulk at our local health food store, some sauteed red onion, a whole lotta chopped fresh herbs, olive oil, salt and pepper -- it's much better than the box.

Raitia/Tzatziki - cucumber, yogurt, onion & mint sauce

The beets were at least as tasty the next day as leftovers, too. I will definitely be making these again.

Baked beets with herbs and butter by Eve Fox, Garden of Eating blog, copyright 2012

Baked Beets With Herbs & Butter
Serves 4-6

Ingredients

* 1 large bunch of beets (any kind), washed with tops and tails removed
* 2 Tbsps butter (you could substitute olive or walnut oil if you do not eat dairy)
* Sea salt to taste
* Freshly ground pepper to taste
* Big handful of fresh herbs (thyme, basil, parsley, oregano, etc.,), washed, dried and chopped
* 1-2 tsps fresh lemon juice or mild vinegar like champagne or white balsamic

Directions

1.Preheat the oven to 350. Place the beets in a shallow baking dish and add half a cup of water to the bottom. Cover tightly with aluminum foil and place in the oven.

2. Bake for 30-45 minutes (cooking time will depend on the size of the beets you're using), until beets are soft when poked with a fork. Remove from the oven and let sit, uncovered until cool enough to handle. Slip the skins off and remove any roots or tough pieces left over from the tops with a knife, then slice to whatever thickness and shape you desire.

3. Toss with the herbs, butter, salt and pepper then sprinkle a squeeze of fresh lemon juice or vinegar of your choice. Taste and adjust the seasoning as needed. Serve warm or room temperature.

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Apple Chicken From The New Basics Cookbook

Saturday, October 13, 2012

The Silver Palate was the first cookbook I ever bought for myself. I was living in Boston, stumbling through my first year out of college and feeling rather lost, in general, when I came across it in the Brookline Booksmith. My friend, Ali, who I'd lived with the previous three years at Wesleyan and who is both a great cook and the daughter of a great cook, had told me good things about it so I decided to splurge. At that point in my life, a $15 cookbook definitely counted as a splurge as I was positively raking in the cash at my $14 an hour research assistant job. And that was a big step up from my previous job where I'd made a whopping $11 an hour as a medical assistant in an OB/GYN office in order to see if nurse midwifery might be right for me.

I liked the book so much that, a few years later, after I'd ruled out both midwifery and research as careers, I bought Julee Rosso and Sheila Lukins' much-expanded tome, The New Basics Cookbook. This chicken and apple dish was one of the first recipes I tried, drawn by its combination of caramelized onions, sweet apples, apple cider vinegar and cream. I've since made it many more times as I am a sucker for the combination of creamy, sweet, and piquant that it offers.

Basket of apples bound for the press by Eve Fox, Garden of Eating blog, copyright 2010

It's been several years since I've made it but I happily dusted it off last week after a field trip with my son's class to the Stone Ridge Orchard. It was a surprisingly glorious fall day that may be the last warm spell we get until 2013 or, maybe not, given the craziness of the weather nowadays.

View of Stoneridge Orchard

The weather has since turned decidedly nippier -- it seems that real fall is upon us now. But the chilly air and  falling leaves are a perfect backdrop for a warm, hearty dish like this. I love the way that caramelizing the apples turns them wonderfully creamy and sweet.

Caramelized apples by Eve Fox, Garden of Eating blog, copyright 2012

It's easy to make and goes well with rice -- the lovely sauce needs something to soak it up. Try it with some cider-glazed delicata squash or baked sweet potatoes.

Chicken by Eve Fox, Garden of Eating blog, copyright 2012

The slightly adapted recipe is below -- I've simplified it a tiny bit to make it less fussy and a little less time-consuming.

Apple Chicken by Eve Fox, Garden of Eating blog, copyright 2012

Apple Chicken  
Adapted from The New Basics Cookbook
Serves 4

Ingredients

* 3 apples (Granny Smith, Golden Delicious, or MacIntosh, or a combination)
* 1/2 lemon (optional - see step 1 below)
* 2 Tbsps unsalted butter
* 1 Tbsp sugar
* 2 whole, boneless, skinless, organic chicken breasts (1 1/2 to 2 pounds)
* 1 small onion, finely chopped
* 1/4 cup apple cider vinegar
* 1/4 cup heavy or whipping cream
* 1/4 cup chicken broth (I use my chicken "stock-sicles" for small amounts of broth like this)
* 1/2 tsp salt

Directions

1. Core apples, peel them and cut them into 1/4 inch slices. Rub them with the lemon to prevent discoloration. (You can totally skip this step if you're in a hurry - I usually do!) Melt 1 Tbsp butter in a skillet and saute the apples over medium-low heat, 5 to 7 minutes. Sprinkle them with sugar, raise the heat and cook over high-heat until lightly browned on all sides, shaking the pan constantly to prevent the apple slices from sticking. Set the apples aside.

2. Rinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line. Flatten each breast half with a meat pounder until thin.

3. Melt the remaining 1 Tbsp butter in a large skillet. Raise the heat, add the chicken, and cook until it is lightly colored, about 2 minutes on each side. Remove the chicken from the skillet and set aside.

4. Add the onion to the skillet, cover and cook until it is tender and slightly caramelized, 8 to 10 minutes. Uncover, raise the heat to high, and add the vinegar. Cook the mixture down to a syrup, about 1 minute. Then whisk in the cream, stock and salt.

5. Return the chicken to the skillet and simmer gently in the sauce, basting often, until the sauce has thickened slightly and the chicken is cooked, 3 to 5 minutes. Do not overcook.

6. Remove the chicken breasts with a slotted spoon, and arrange them on heated plates (15 min. in a 200 degree oven-but not absolutely necessary). Add the apple slices to the skillet; cook over high heat until the sauce has reduced and the apples are thoroughly heated, about 1 minute. Spoon the apples around the chicken and pour the sauce over it. Serve immediately.

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Baked Apples With Candied Ginger & Toasted Pecans

Thursday, October 4, 2012

Baby James turned four weeks old yesterday. Things are going pretty well within the confines of caring for an infant who, like most babies, needs to eat every two hours, poops and spits up a lot, and sleeps only if you're holding him - put him down and he wakes up, it's his most consistent trick so far - and a three-year-old who is accustomed to having the full attention of two or more adults at all times and is not quite ready to give that lifestyle up in favor of a more self-sufficient one (can't say I blame him, really.)

Sleeping in mom's arms

Luckily, there are two of us (hats off to all the single parents out there - I do not know how you do it...) and we have a lot of help from family and friends which makes a huge difference.

Needless to say, my ability to cook is a tad limited at the moment, though, thankfully, I know that all this -- the sleeplessness, the never having more than one hand free, the tantrums, the constant nursing, the near-constant diaper changes and the daily loads of impossibly small, spit up and poop-covered garments and soiled burp cloths -- is temporary! This hard-won perspective does make the second child just a wee bit easier than the first when the future seemed to stretch out before me like a bleak, sleepless, crying-filled nightmare... I actually find myself enjoying the baby a lot of the time (when he's not crying.)

Will with a HUGE apple he's picked

But my big brother and my two adorable nieces are in town for a little visit this week so I handed the baby off to his dad during our older son's nap in order to pull together a simple but tasty dinner of grilled cheeseburgers with avocado and tomato, the world's best oven fries, a green salad with dried cranberries and toasted pepitas, and even (gasp!) DESSERT.

I decided to make baked apples for three reasons: 1) They are yummy and comforting and warm, 2) It is apple season and the Hudson Valley is bursting with delicious, crisp, sweet-tart fruit, and, 3) Perhaps most importantly, they are amazingly easy to make.

Apples by Eve Fox, Garden of Eating blog, copyright 2012

I think baked apples are good pretty much any way but I included crystallized ginger to spice things up a bit (my husband loves ginger) along with some toasted pecans we had leftover from another meal.

Chopping up crystallized ginger and toasted pecans for the baked apple filling by Eve Fox, Garden of Eating blog, copyright 2012

The rest was easy - brown sugar, cinnamon, nutmeg, cloves, butter, and some fresh apple cider that we got at a wonderful cider press party we'd gone to a few days earlier.

American Cider Mill press and operators by Eve Fox, Garden of Eating blog, copyright 2010

I mixed up the filling in a bowl.

Filling for the baked apples by Eve Fox, Garden of Eating blog, copyright 2012

Cored the apples, stopping an inch above the bottom to avoid going all the way through.

Coring the apples by Eve Fox, Garden of Eating blog, copyright 2012

Then stuffed them, topped them with butter, arranged them in a baking dish so that none would tip over while baking, and poured some of the cider into the bottom. Topped it with foil and put it into the oven for a while.

Baked apples ready to go into the oven by Eve Fox, Garden of Eating blog, copyright 2012

My advice: Eat with ice cream. to let the wonderful syrupy, spiced cider mix with the melting vanilla - it makes a great companion to the soft, sweet, slightly tart flesh of the apple and the sugary, nutty, gingery filling. A delightful fall treat and so easy that even a sleep-deprived woman with a four-week-old baby and a three-year-old can make it to boot.

Baked apples out of the oven by Eve Fox, Garden of Eating blog, copyright 2012

Baked Apples With Candied Ginger & Toasted Pecans
Serves 4

Ingredients

* 4 large, fresh baking apples (Rome, Golden Delicious, or Jonagold)
* 1/4 cup brown sugar
* 1 tsp ground cinnamon
* 1/8 tsp ground cloves
* 1/8 tsp ground nutmeg
* 1/4 cup chopped toasted pecans
* 2 Tbsps finely chopped crystallized ginger
* 1 Tbsp butter
* A pinch of salt
* 3/4 cup apple cider (or water if you don't have cider)

Directions

1. Preheat the oven to 375°F. Wash your apples then remove their cores to about 1/2 inch above the bottom of the apple. I used an apple corer in combination with a small, sharp paring knife- it was kind of messy/clumsy but worked. You should have a hole roughly an inch wide that does not go all the way through the apple.

2. In a small bowl, combine the sugar, cinnamon, ginger, cloves, nutmeg, salt and pecans. Place the apples in a small baking pan - you want one small enough to keep all the apples upright but not so small that they're crowded - they'll bake better if they're not touching. Stuff each apple with the filling mixture and top with a small pat of butter.

3. Add the cider (or water) to the baking dish and bake the apples for 30-40 minutes, taking them out several times to baste them with the cider in the bottom of the dish, until they are tender, but not mushy. Serve warm with vanilla ice cream.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Saturday, October 20, 2012

Baked Beets With Herbs & Butter

We got the most lovely bunch of purple beets at our last CSA pick up. I used a few by grating them raw into salads (yum!), then proceeded to ignore them in order to focus on some of the more time-sensitive veggies that needed to be dealt with quickly. Luckily, beets keep for quite a while in the fridge if you remove the greens and this batch seemed perfectly content to cool their heels in the crisper for nearly two weeks while I dealt with more pressing culinary concerns.

Washing beets by Eve Fox, Garden of Eating blog, copyright 2012

I typically roast beets - they're DELICIOUS that way - but I was not feeling excited about waiting quite that long for them to cook so I decided to try baking them, instead - something I'd never tried before. With baked beets, the cooking time is sped up by putting a small amount of water in the bottom of the baking dish to steam the beets while they cook. Then you slip the skins off just as you would with roasted or boiled beets. It's a bloody-looking business but it washes right off.

Beet Blood on my Hands by Eve Fox, Garden of Eating blog, copyright 2011

I was also attracted to the simple idea of tossing the warm beets with butter, herbs, salt, pepper and a little lemon juice. So I ran out to our little container garden and gathered up oregano, thyme and basil and chopped them up.

Our Thyme Plant by Eve Fox, Garden of Eating blog, copyright 2011

The results were both quicker and less messy than roasting and deliciously flavorful and light. The baked beets are a little bit softer than roasted and the fresh herbs complement their natural sweetness while the butter makes it feel just a wee bit decadent and the salt, pepper and lemon juice add a little brightness and jazz.

Baked beets with herbs and butter by Eve Fox, Garden of Eating blog, copyright 2012

I served them with a thick cucumber yogurt sauce spiked with fresh mint (have I mentioned how much I LOVE whole milk Greek yogurt for this purpose?), grilled lamb sausages from our favorite butcher shop, and my own interpretation of one of those Near East boxed couscous mixes. I use this very tasty, fine whole wheat French couscous that we get in bulk at our local health food store, some sauteed red onion, a whole lotta chopped fresh herbs, olive oil, salt and pepper -- it's much better than the box.

Raitia/Tzatziki - cucumber, yogurt, onion & mint sauce

The beets were at least as tasty the next day as leftovers, too. I will definitely be making these again.

Baked beets with herbs and butter by Eve Fox, Garden of Eating blog, copyright 2012

Baked Beets With Herbs & Butter
Serves 4-6

Ingredients

* 1 large bunch of beets (any kind), washed with tops and tails removed
* 2 Tbsps butter (you could substitute olive or walnut oil if you do not eat dairy)
* Sea salt to taste
* Freshly ground pepper to taste
* Big handful of fresh herbs (thyme, basil, parsley, oregano, etc.,), washed, dried and chopped
* 1-2 tsps fresh lemon juice or mild vinegar like champagne or white balsamic

Directions

1.Preheat the oven to 350. Place the beets in a shallow baking dish and add half a cup of water to the bottom. Cover tightly with aluminum foil and place in the oven.

2. Bake for 30-45 minutes (cooking time will depend on the size of the beets you're using), until beets are soft when poked with a fork. Remove from the oven and let sit, uncovered until cool enough to handle. Slip the skins off and remove any roots or tough pieces left over from the tops with a knife, then slice to whatever thickness and shape you desire.

3. Toss with the herbs, butter, salt and pepper then sprinkle a squeeze of fresh lemon juice or vinegar of your choice. Taste and adjust the seasoning as needed. Serve warm or room temperature.

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook or follow me on Twitter.

Saturday, October 13, 2012

Apple Chicken From The New Basics Cookbook

The Silver Palate was the first cookbook I ever bought for myself. I was living in Boston, stumbling through my first year out of college and feeling rather lost, in general, when I came across it in the Brookline Booksmith. My friend, Ali, who I'd lived with the previous three years at Wesleyan and who is both a great cook and the daughter of a great cook, had told me good things about it so I decided to splurge. At that point in my life, a $15 cookbook definitely counted as a splurge as I was positively raking in the cash at my $14 an hour research assistant job. And that was a big step up from my previous job where I'd made a whopping $11 an hour as a medical assistant in an OB/GYN office in order to see if nurse midwifery might be right for me.

I liked the book so much that, a few years later, after I'd ruled out both midwifery and research as careers, I bought Julee Rosso and Sheila Lukins' much-expanded tome, The New Basics Cookbook. This chicken and apple dish was one of the first recipes I tried, drawn by its combination of caramelized onions, sweet apples, apple cider vinegar and cream. I've since made it many more times as I am a sucker for the combination of creamy, sweet, and piquant that it offers.

Basket of apples bound for the press by Eve Fox, Garden of Eating blog, copyright 2010

It's been several years since I've made it but I happily dusted it off last week after a field trip with my son's class to the Stone Ridge Orchard. It was a surprisingly glorious fall day that may be the last warm spell we get until 2013 or, maybe not, given the craziness of the weather nowadays.

View of Stoneridge Orchard

The weather has since turned decidedly nippier -- it seems that real fall is upon us now. But the chilly air and  falling leaves are a perfect backdrop for a warm, hearty dish like this. I love the way that caramelizing the apples turns them wonderfully creamy and sweet.

Caramelized apples by Eve Fox, Garden of Eating blog, copyright 2012

It's easy to make and goes well with rice -- the lovely sauce needs something to soak it up. Try it with some cider-glazed delicata squash or baked sweet potatoes.

Chicken by Eve Fox, Garden of Eating blog, copyright 2012

The slightly adapted recipe is below -- I've simplified it a tiny bit to make it less fussy and a little less time-consuming.

Apple Chicken by Eve Fox, Garden of Eating blog, copyright 2012

Apple Chicken  
Adapted from The New Basics Cookbook
Serves 4

Ingredients

* 3 apples (Granny Smith, Golden Delicious, or MacIntosh, or a combination)
* 1/2 lemon (optional - see step 1 below)
* 2 Tbsps unsalted butter
* 1 Tbsp sugar
* 2 whole, boneless, skinless, organic chicken breasts (1 1/2 to 2 pounds)
* 1 small onion, finely chopped
* 1/4 cup apple cider vinegar
* 1/4 cup heavy or whipping cream
* 1/4 cup chicken broth (I use my chicken "stock-sicles" for small amounts of broth like this)
* 1/2 tsp salt

Directions

1. Core apples, peel them and cut them into 1/4 inch slices. Rub them with the lemon to prevent discoloration. (You can totally skip this step if you're in a hurry - I usually do!) Melt 1 Tbsp butter in a skillet and saute the apples over medium-low heat, 5 to 7 minutes. Sprinkle them with sugar, raise the heat and cook over high-heat until lightly browned on all sides, shaking the pan constantly to prevent the apple slices from sticking. Set the apples aside.

2. Rinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line. Flatten each breast half with a meat pounder until thin.

3. Melt the remaining 1 Tbsp butter in a large skillet. Raise the heat, add the chicken, and cook until it is lightly colored, about 2 minutes on each side. Remove the chicken from the skillet and set aside.

4. Add the onion to the skillet, cover and cook until it is tender and slightly caramelized, 8 to 10 minutes. Uncover, raise the heat to high, and add the vinegar. Cook the mixture down to a syrup, about 1 minute. Then whisk in the cream, stock and salt.

5. Return the chicken to the skillet and simmer gently in the sauce, basting often, until the sauce has thickened slightly and the chicken is cooked, 3 to 5 minutes. Do not overcook.

6. Remove the chicken breasts with a slotted spoon, and arrange them on heated plates (15 min. in a 200 degree oven-but not absolutely necessary). Add the apple slices to the skillet; cook over high heat until the sauce has reduced and the apples are thoroughly heated, about 1 minute. Spoon the apples around the chicken and pour the sauce over it. Serve immediately.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Thursday, October 4, 2012

Baked Apples With Candied Ginger & Toasted Pecans

Baby James turned four weeks old yesterday. Things are going pretty well within the confines of caring for an infant who, like most babies, needs to eat every two hours, poops and spits up a lot, and sleeps only if you're holding him - put him down and he wakes up, it's his most consistent trick so far - and a three-year-old who is accustomed to having the full attention of two or more adults at all times and is not quite ready to give that lifestyle up in favor of a more self-sufficient one (can't say I blame him, really.)

Sleeping in mom's arms

Luckily, there are two of us (hats off to all the single parents out there - I do not know how you do it...) and we have a lot of help from family and friends which makes a huge difference.

Needless to say, my ability to cook is a tad limited at the moment, though, thankfully, I know that all this -- the sleeplessness, the never having more than one hand free, the tantrums, the constant nursing, the near-constant diaper changes and the daily loads of impossibly small, spit up and poop-covered garments and soiled burp cloths -- is temporary! This hard-won perspective does make the second child just a wee bit easier than the first when the future seemed to stretch out before me like a bleak, sleepless, crying-filled nightmare... I actually find myself enjoying the baby a lot of the time (when he's not crying.)

Will with a HUGE apple he's picked

But my big brother and my two adorable nieces are in town for a little visit this week so I handed the baby off to his dad during our older son's nap in order to pull together a simple but tasty dinner of grilled cheeseburgers with avocado and tomato, the world's best oven fries, a green salad with dried cranberries and toasted pepitas, and even (gasp!) DESSERT.

I decided to make baked apples for three reasons: 1) They are yummy and comforting and warm, 2) It is apple season and the Hudson Valley is bursting with delicious, crisp, sweet-tart fruit, and, 3) Perhaps most importantly, they are amazingly easy to make.

Apples by Eve Fox, Garden of Eating blog, copyright 2012

I think baked apples are good pretty much any way but I included crystallized ginger to spice things up a bit (my husband loves ginger) along with some toasted pecans we had leftover from another meal.

Chopping up crystallized ginger and toasted pecans for the baked apple filling by Eve Fox, Garden of Eating blog, copyright 2012

The rest was easy - brown sugar, cinnamon, nutmeg, cloves, butter, and some fresh apple cider that we got at a wonderful cider press party we'd gone to a few days earlier.

American Cider Mill press and operators by Eve Fox, Garden of Eating blog, copyright 2010

I mixed up the filling in a bowl.

Filling for the baked apples by Eve Fox, Garden of Eating blog, copyright 2012

Cored the apples, stopping an inch above the bottom to avoid going all the way through.

Coring the apples by Eve Fox, Garden of Eating blog, copyright 2012

Then stuffed them, topped them with butter, arranged them in a baking dish so that none would tip over while baking, and poured some of the cider into the bottom. Topped it with foil and put it into the oven for a while.

Baked apples ready to go into the oven by Eve Fox, Garden of Eating blog, copyright 2012

My advice: Eat with ice cream. to let the wonderful syrupy, spiced cider mix with the melting vanilla - it makes a great companion to the soft, sweet, slightly tart flesh of the apple and the sugary, nutty, gingery filling. A delightful fall treat and so easy that even a sleep-deprived woman with a four-week-old baby and a three-year-old can make it to boot.

Baked apples out of the oven by Eve Fox, Garden of Eating blog, copyright 2012

Baked Apples With Candied Ginger & Toasted Pecans
Serves 4

Ingredients

* 4 large, fresh baking apples (Rome, Golden Delicious, or Jonagold)
* 1/4 cup brown sugar
* 1 tsp ground cinnamon
* 1/8 tsp ground cloves
* 1/8 tsp ground nutmeg
* 1/4 cup chopped toasted pecans
* 2 Tbsps finely chopped crystallized ginger
* 1 Tbsp butter
* A pinch of salt
* 3/4 cup apple cider (or water if you don't have cider)

Directions

1. Preheat the oven to 375°F. Wash your apples then remove their cores to about 1/2 inch above the bottom of the apple. I used an apple corer in combination with a small, sharp paring knife- it was kind of messy/clumsy but worked. You should have a hole roughly an inch wide that does not go all the way through the apple.

2. In a small bowl, combine the sugar, cinnamon, ginger, cloves, nutmeg, salt and pecans. Place the apples in a small baking pan - you want one small enough to keep all the apples upright but not so small that they're crowded - they'll bake better if they're not touching. Stuff each apple with the filling mixture and top with a small pat of butter.

3. Add the cider (or water) to the baking dish and bake the apples for 30-40 minutes, taking them out several times to baste them with the cider in the bottom of the dish, until they are tender, but not mushy. Serve warm with vanilla ice cream.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.