Honeycrisp Quinoa Salad with Kale and Pistachios.

Nothing beats this honeycrisp quinoa salad on a Monday. And it’s no secret that I love a good september salad!  Because kale, honeycrisps, and anything else I can grab to celebrate the seasons – the end of summer and start of fall –  are perfect together in one big bowl.  Years ago I made this […]

The post Honeycrisp Quinoa Salad with Kale and Pistachios. appeared first on How Sweet Eats.

Nothing beats this honeycrisp quinoa salad on a Monday.

honeycrisp quinoa salad with kale and pistachios

And it’s no secret that I love a good september salad! 

kale with quinoa and pistachios

Because kale, honeycrisps, and anything else I can grab to celebrate the seasons – the end of summer and start of fall –  are perfect together in one big bowl. 

chopped apples and feta

Years ago I made this harvest honey crisp salad. The cinnamon shallot vinaigrette is the star of the show in this one! And, the double nuts. 

Then, I made a september kale salad, with figs and apples and pancetta and goat cheese. All sounds incredible right? That’s topped off with a maple cider vinaigrette and it deeeelish.

See? I’m just a little into september salads…

honeycrisp quinoa salad with kale and pistachios

For today’s salad, I’m keeping the kale and honeycrisps, but adding in some quinoa for satiety, some feta cubes, pistachios for savory, buttery crunch and dried tart cherries. 

Oh my word. This is heaven. It has EVERYTHING.

And then! It’s all drizzled with an apple cider vinaigrette. If you love a salty+sweet combo, you will adore this. It’s amazing. 

Give me all the apple cider things!

apple cider dressing

The base is tuscan kale, which is my absolute favorite for salads. You can use curly green too, of course. When the kale is massaged (yes, it’s massaged!) with the dressing, it becomes tender and chewy, in a really good way. 

Then we have the crunch from the nuts. The big juicy chunks of apple. The feta cubes which are tangy and cheesy and lovely. Then sweet chewiness from the cherries.

honeycrisp quinoa salad with kale and pistachios

A salad like this is the perfect way to transition from summer to fall. It’s refreshing enough to hit the spot on warm late summer nights, but adds enough flavor to get you excited for autumn produce. 

Let it be dinner tonight!

honeycrisp quinoa salad with kale and pistachios

Honeycrisp Quinoa Salad with Kale and Pistachios

Print

Honeycrisp Quinoa Salad with Kale and Pistachios

This honeycrisp quinoa salad is made with kale, feta, pistachios, dried cherries and an incredible apple cider vinaigrette.
Course Salad
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • ½ cup cooked quinoa
  • 1 large bunch lacinato kale, leaves removed from stems (you want 4 to 6 cups)
  • 2 honey crisp apples cubed
  • 6 ounces feta cheese cubed
  • cup dried tart cherries
  • ¼ cup chopped roasted pistachios

apple cider vinaigrette

  • cup apple cider
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, finely minced or pressed
  • pinch of salt and pepper
  • pinch of freshly ground nutmeg
  • 1/2 cup extra virgin olive oil

Instructions

  • This is a great dish to use up leftover quinoa, but if you don’t have it made, start with that! Make a batch of quinoa first and while it cooks (it will take about 15 minutes), chop your other ingredients.
  • Chop the kale and place it in a bowl. Drizzle it with about 2 tablespoons of the apple cider vinaigrette and massage the kale with your hands for 1 to 2 minutes. Let it sit for at least 5 minutes.
  • If you are using just-cooked quinoa (so it's warm), you can put it over the kale to wilt it a bit. If it's cold or room temp, that is fine too. Once the kale has rested, add in the quinoa, apples, feta, pistachios and cherries. Toss well and drizzle on more of the dressing. Serve!
  • This salad stays surprisingly well overnight - the apples may slightly brown a bit, but if you seal it in a container, the leftovers are great.

apple cider vinaigrette

  • Whisk together the apple cider, lemon juice, garlic, salt, pepper and nutmeg. Whisk constantly while streaming in the olive oil. This dressing stays great sealed in the fridge for a few days.

honeycrisp quinoa salad with kale and pistachios

Bite of perfection, right there!

The post Honeycrisp Quinoa Salad with Kale and Pistachios. appeared first on How Sweet Eats.

Drunken Homemade Honeycrisp Apple Cider.

It’s friday eve and you deserve a cup of drunken homemade apple cider! Homemade apple cider is a little labor of love. It’s mostly hands-off, but it requires a lot of wait time. You will never be more excited for a cup of this. At the risk of sounding repetitive (um, except my whole blog […]

The post Drunken Homemade Honeycrisp Apple Cider. appeared first on How Sweet Eats.

It’s friday eve and you deserve a cup of drunken homemade apple cider!

This homemade apple cider is made with honeycrisp apples, spices and vanilla. It's incredible served hot or cold, especially with a pour of bourbon!

Homemade apple cider is a little labor of love. It’s mostly hands-off, but it requires a lot of wait time.

You will never be more excited for a cup of this.

apple cider ingredients

At the risk of sounding repetitive (um, except my whole blog is very repetitive), I won’t ramble on and on about how much I love apple cider. 

Pretty sure I’ve proven it over and over throughout the years.

But the drink ideas for cider are endless and you can just make so many things! Cocktails! Mocktails! Shandy

apple cider ingredients

To make this apple cider, I used this recipe for pear cider that I really love. It is very time consuming (and you can probably do most of it in a slow cooker!) but completely worth it for homemade cider. It’s incredible served hot or cold.

And while I’m almost always team iced-apple cider, occasionally I love a cup of hot cider.

With bourbon!

Okay okay, it doesn’t always have to have bourbon. But when it does, it’s extra warming and delicious. Because this is the best time of year.

This homemade apple cider is made with honeycrisp apples, spices and vanilla. It's incredible served hot or cold, especially with a pour of bourbon!

One of the reasons I love this recipe is because it uses vanilla bean! You split a vanilla pod right into the cider and even after straining, the beans stay in there and give it so much flavor.

See all the little vanilla bean flecks? It’s freakishly good.

This homemade apple cider is made with honeycrisp apples, spices and vanilla. It's incredible served hot or cold, especially with a pour of bourbon!

This is one of those recipes that you can simmer on the stove and it will have your whole house smelling fabulous. And one that you can actually consume! I will never forgot years ago going on a Christmas house tour with my mom – and one of the houses had cider simmering on the stovetop. They gave everyone a glass and not only did it smell amazing, it was SO good. I’ve always wanted to make apple cider ahead of entertaining guests and then place it back on the stove to heat up and serve.

It’s like magic edible potpourri! 

You must must must try. It’s a fall hug in a cup.

This homemade apple cider is made with honeycrisp apples, spices and vanilla. It's incredible served hot or cold, especially with a pour of bourbon!

Homemade Apple Cider

Drunken Honeycrisp Apple Cider

This homemade apple cider is made with honeycrisp apples, spices and vanilla. It’s incredible served hot or cold, especially with a pour of bourbon!

  • 10 whole honeycrisp apples, (cut in half, seeds and stems removed)
  • 1/2 cup brown sugar
  • 3 cinnamon sticks
  • 2 teaspoon ground allspice
  • 1 teaspoon whole cloves
  • 1 vanilla bean pod, (split open)
  • ⅓ cup of your favorite bourbon
  • caramel for drizzling
  1. Combine the apples, sugar, cinnamon sticks, whole cloves, vanilla pod and allspice in a large stock pot and cover with water. You want the water to be about 2 inches higher than the apples. Bring the mixture to a boil, reduce it to a simmer and cook for 1 hour uncovered. After 1 hour, you can mash some of the apples (they should just fall apart). Cover the pot and simmer for another 2 hours. Make sure it is completely covered, or else your liquid will evaporate!
  2. After 2 hours, let the mixture cool slightly. Strain it through a fine mesh sieve (I did so twice) to remove the solids. Some of the solids may remain. You can strain it through cheesecloth one more time if desired. At this point, you can put it in a new pot or transfer it to a large jug and stir in the bourbon. You can also add the bourbon on a cup–by-cup basis – I like to start with ½ to 2 ounce per glass. Serve it hot with cinnamon sticks or cold over ice.
  3. Store the cider in a sealed container or jar in the fridge. It will stay good for about a week!

This homemade apple cider is made with honeycrisp apples, spices and vanilla. It's incredible served hot or cold, especially with a pour of bourbon!

Ooooh and you can drizzle caramel on the rim too. AHHH.

The post Drunken Homemade Honeycrisp Apple Cider. appeared first on How Sweet Eats.

Honeycrisp Galette with Cheddar Crust and Thyme Butter.

This apple cheddar galette is giving me LIFE.  Yessss I know I’m going over the top with apples. But can you blame me? The best of the best are in season and to make them into almost-pie is the first step. If you have a copy of my first book, Seriously Delish, then you know […]

The post Honeycrisp Galette with Cheddar Crust and Thyme Butter. appeared first on How Sweet Eats.

This apple cheddar galette is giving me LIFE. 

This apple cheddar galette is made with honeycrisp apples, set in a cheddar herb crust and brushed with thyme butter! So delicious and perfect for fall.

Yessss I know I’m going over the top with apples. But can you blame me?

The best of the best are in season and to make them into almost-pie is the first step.

unbaked apple galette

If you have a copy of my first book, Seriously Delish, then you know that I have a white cheddar apple cobbler in there. Or crumble! Maybe it’s a crumble.

Whatever it is, it’s fantastic and it’s one of the first recipes that got my family on board with the whole apple + cheddar combo.

I know that a lot of you have enjoyed the combo for ages. That there hasn’t been an apple pie slice served without cheddar cheese. But not here! 

This apple cheddar galette is made with honeycrisp apples, set in a cheddar herb crust and brushed with thyme butter! So delicious and perfect for fall.

At least, not in that way. Apples have always been one of my favorite snacks so it wasn’t unusual for me to have an apple AND cheddar on a plate as a snack, but never eaten together. You know?

Well. If you haven’t tried the combo, you must.

It’s everything!

This apple cheddar galette is made with honeycrisp apples, set in a cheddar herb crust and brushed with thyme butter! So delicious and perfect for fall.

I used my regular galette crust (why do I feel like the queen of galettes? I googled howsweeteats + galettes and I have so many! Because pie is terrifying?) and went with this cheddar version. I first shared it this past summer when I made tomato pie (it’s life changing, for real) and it’s a dreamy, cheesy crust! 

This apple cheddar galette is made with honeycrisp apples, set in a cheddar herb crust and brushed with thyme butter! So delicious and perfect for fall.

But! My favorite part of this whole thing might be the thyme butter. Brush just a touch of it on the apples once the whole thing comes out of the oven and you will be in heaven. It’s so decadent and buttery and indulgent and delicious. While still being a slightly lighter fruit dessert!

Before you tell me I’m crazy, I’m not saying this is LIGHT, but it’s not as decadent as a huge slice of double chocolate cake or something. Right?

I mean, it’s made with fruit… SO. 

https://www.howsweeteats.com/2015/07/summer-chicken-pot-pie-crostata-with-herbed-crust/

Anyhoo, you know I love a galette because it’s quicker and easier than pie. There is no stress over perfection – you just fold it into a “rustic” shape and then serve it on a fancy tray or plate from “Pottery Barn” (read: Home Goods or TJ Maxx) for that whole rustic vibe. 

And it feels fancy! 

https://www.howsweeteats.com/2015/07/summer-chicken-pot-pie-crostata-with-herbed-crust/

Seriously tastes like the best slice of fall you’ve ever had.

https://www.howsweeteats.com/2015/07/summer-chicken-pot-pie-crostata-with-herbed-crust/

Apple Cheddar Galette with Thyme Butter

Apple Cheddar Galette

This apple cheddar galette is made with honeycrisp apples, set in a cheddar herb crust and brushed with thyme butter! So delicious and perfect for fall.

crust

  • 4 cups sifted all-purpose flour
  • 1 tablespoon sugar
  • 3 teaspoons salt
  • ¼ teaspoon dried thyme
  • 1 large egg, (lightly beaten)
  • 1 teaspoon white vinegar
  • 1/2 cup ice cold water
  • 1 cup cold unsalted butter, (cut into pieces)
  • 2/3 cup finely grated sharp cheddar cheese
  • for brushing: 1 egg + a few drops of water, (beaten together)
  • coarse sugar mixed with a pinch of dried thyme, (for sprinkling)

filling

  • 2 large honeycrisp apples, (thinly sliced)
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

salted thyme butter

  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh thyme leaves
  • pinch of salt
  1. Add the flour, sugar, thyme and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces and cheddar into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
  2. Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes. (The other dough can be thrown in the fridge for a few months!)
  3. After 30 minutes, preheat the oven to 400 degrees F.

filling

  1. Add the sliced apples to a bowl. Sprinkle the apples with cornstarch, sugar, cinnamon, ground ginger and salt. Toss the apples well and let them sit for 10 minutes.
  2. Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet.
  3. Layer the apples in the center leaving a 2-inch+ border of crust. Once the apples are layered, fold the crust over top of the apples. Brush the crust with the beaten egg wash. Sprinkle any of the exposed crust with coarse sugar. Bake the galette until the crust is golden, about 40 to 45 minutes.
  4. Before serving, brush the apples with the thyme butter.

thyme butter

  1. Place the butter and thyme in a saucepan. Heat over low heat until the butter melts, then let it sit for 10 minutes. Sprinkle in the pinch of salt and stir.

https://www.howsweeteats.com/2015/07/summer-chicken-pot-pie-crostata-with-herbed-crust/

Those little triangles of love though!

The post Honeycrisp Galette with Cheddar Crust and Thyme Butter. appeared first on How Sweet Eats.

Salted Honeycrisp Fritters.

I never wanted an apple fritter until I made salted apple fritters! Because say it with me: honeycrisp season is the best season. I mean whyyyy are these apple babes so good? Here’s the thing. To me, honeycrisps taste like caramel apples without the caramel. That probably makes zero sense. But I think it’s a […]

The post Salted Honeycrisp Fritters. appeared first on How Sweet Eats.

I never wanted an apple fritter until I made salted apple fritters!

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Because say it with me: honeycrisp season is the best season.

dipping apple fritters

I mean whyyyy are these apple babes so good?

Here’s the thing. To me, honeycrisps taste like caramel apples without the caramel. That probably makes zero sense. But I think it’s a nostalgia thing. Honeycrisps would be made into caramel or candy apples when I was a kid and they were around for such a short period of time (especially back then) that they were SO special. One bite of them instantly transports me back to those magical fall days as a kid and into my head pops CARAMEL. 

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Obviously, I still find the apples super special today. And they will forever be my favorite apple variety. I don’t crave caramel with an apple (I’m much more of an apple + peanut butter girl) but I love the combination once or twice during the season. 

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Enough about caramel, because that has nothing to do with this recipe. And just how fantastic honeycrisps taste.

But this recipe has evvvvverrrrrything to do with honeycrisps.

SALTED HONEYCRISP FRITTERS?!

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Let me start by saying I know what a royal pain it is to fry, well… anything. Especially if you have kids! Lacy and I had this full blown discussion about just.how.good a recipe has to LOOK in order to convince us to fry something.

Well, this is it. The batter is easy. Embarrassingly easy, in fact. You stir in some chopped honeycrisps and then fry in a bit of oil. Remove the fritter, glaze it and shower with flaked sea salt.

Can you even take that?! 

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

If you’re a lover of apples and cheddar then you will freak over this. It’s salty and sweet and crispy on the outside but soft on the inside.

I mean, OMG.

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Are fritters more breakfast or dessert?

I couldn’t do them for breakfast because of the carb coma that would come over me. But I could possibly do them for brunch (definitely), a snack and then even as a late night treat. Wowzas.

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

I’m usually very much team-apple cider doughnut but it’s quite possible that I’m asking to be traded.

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

Salted Apple Fritters

Salted Honeycrisp Fritters

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • ½ teaspoon cinnamon
  • Pinch of freshly ground nutmeg
  • ⅔ cup milk
  • 2 eggs, (lightly beaten)
  • 1 tablespoon butter, (melted)
  • 1 teaspoon vanilla extract
  • 3 cups peeled and chopped apples
  • vegetable or canola oil for frying

glaze

  • 2 cups powdered sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • flaked sea salt for sprinkling
  1. Heat a few inches of oil in a large saucepan over medium-low heat. You want the oil to reach about 350 degrees Line a plate with paper towels.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, whisk together the milk, eggs, butter and vanilla. Stir the wet ingredients into the dry until just combined. Stir the chopped apples into the batter.
  3. Once the oil is hot, drop ¼ cups of batter into the oil, only doing 1 or 2 at a time, and fry until golden on both sides, about 3 to 4 minutes. Be sure to flip the fritter once or twice. Remove the fritters with a slotted spoon and place them on the paper towel to drain excess grease. Repeat with remaining batter.
  4. Once the fritters are all finished and slightly cool, dip them in the glaze. Place them on a sheet of parchment paper and immediately sprinkle with flaked salt. Serve!

glaze

  1. Whisk the sugar, vanilla and milk together until combined and smooth. If the mixture is too thick, add more milk 1 teaspoon at a time until it’s thin enough to dip the fritters.

slightly adapted from allrecipes

These salted apple fritters use honeycrisp apples and flaked sea salt for a fall flavor explosion. These are the best treat ever!

The crunchiest salt bite though!

The post Salted Honeycrisp Fritters. appeared first on How Sweet Eats.