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January 23, 2006

Yes, yes, it's been ages since we last updated
Trinculo's Cafe. But even for those of us who are
food and recipe addicts there are times when other
demands take us away from the table.

But - we are BACK with a simple yet satisfying side
dish that could be served with roast pork, chicken,
or lamb. Methinks if you added some fancy stuff - a bit
of brandy, perhaps - and real whipped cream for topping,
you would have an excellent dessert as well. This will
serve four hungry people or six dieters.





New England Sauteed Apples

1 stick (8 TBSP.) sweet butter

6-8 large apples (Granny Smiths, Empires,

  or Cortlands) peeled, cored & sliced thinly

4 TBSP. brown sugar

2 TBSP. honey

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. fresh orange peel, finely grated

1/2 cup finely chopped toasted pecans or walnuts


Melt butter in a large skillet until it begins

to brown. Add the apples and saute until they

are tender - 12-15 minutes.

Add the spices, orange peel and nuts and stir

until thoroughly blended.

Turn out into a serving dish and watch your

mealmates ooh and ahh.









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collection of recipes from The Stray Gourmet.



Until next time, see you around the galaxy.



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Contents © 1996-2006 The Stray Gourmet

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Original music © 2005 by  Dan Rowe.

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