Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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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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Contents © 1996-2006 The Stray Gourmet
Exploring the Epicurean with The Stray Gourmet
is sponsored by
REGINA'S LAIR: The Smile of The Tiger
Original music © 2005 by Dan Rowe.
Looking for a romantic getaway?
Visit the Raspberry Inn
on Prince Edward Island
Trinculo's Cafe has won the
award!
Trinculo's Cafe is a part of
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