LITTLE GEM MINI MUFFINS

Despite the time change, my youngest son and I were up and about bright and early, and we decided to make muffins for the rest of the family. He loves to help me in the kitchen, so it was a lovely time cooking and chatting, and slowly waking up to the day.
These are delicious little gems - as precious as their name and the boy who helped me bake them.

LITTLE GEM MINI MUFFINS

2 cups flour
1/3 cup firmly packed brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried blueberries
1/2 cup chopped dried cherries
2/3 cup milk
1/2 cup butter, melted
2 large eggs, beaten
2 teaspoons vanilla extract

Heat oven to 400F.
In a large bowl, stir together the flour, sugars, baking powder, and salt. Stir in the blueberries and cherries.
In a separate bowl, stir together the milk, butter, eggs, and vanilla.
Spray or use mini muffin liners, in a mini muffin pan. Add the milk mixture to the dry ingredients, and stir until just moistened.
Spoon the batter into the prepared pan.
Bake until a toothpick inserted into a muffins center comes out clean, about 12 to 15 minutes. Let the muffins cool for 5 minutes before removing them from the pan.
Enjoy!

Recipe adapted from Family Fun, April 2010
familyfun.go.com/recipes/

INSALATA RUSTICA

This is a wonderful cool weather salad, with a yummy and interesting assortment of ingredients and flavors that come together perfectly. I was especially intrigued by the roasting of the grapes, and was excited to try the recipe.

I first made this for my Uncle, when he was visiting in the Fall, and we were able to sit outside and enjoy the beautiful weather and each others company. It's too cold to dine Al Fresco in Fayetteville in January, but thankfully I have the warmth of wonderful memories and the mantle of good food to keep me warm.

INSALATA RUSTICA

1/4 cup olive oil plus 2 tablespoons, divided

3 tablespoons fresh lemon juice

4 ounces proscuitto, chopped

1 1/2 cups seedless grapes

1/2 cup cherries, pitted

salad greens

2 pears, cored and chopped

balsamic glaze or aged balsamic vinegar

1/2 cup pine nuts, toasted

4 ounces parmesan cheese, sliced

Heat oven to 350F.

Whisk 1/4 cup oil and lemon juice in a bowl. Season dressing with salt and pepper. 

Heat 1 tablespoon oil in a large skillet over medium heat. Add proscuitto and sauté until crisp. Transfer to paper towels to drain.

Toss grapes with 1 tablespoon of oil, place on baking sheet, roast until grapes begin to shrivel, about 15 minutes. Cool grapes on the baking sheet.

Mix greens, pears, dressing, proscuitto, grapes and cherries in large bowl. Season with salt and pepper. Divide among plates, drizzle with vinegar, sprinkle with pine nuts and garnish with cheese.

Enjoy!

Recipe adapted from Bon Appetit, November 2008

www.bonappetit.com/

APPLE PIE SALAD WITH BROWN BUTTER VINAIGRETTE

I was very intrigued by both of these recipes - the interesting assortment of ingredients, the streusel on the Apple Pie salad and the roasted grapes in the Insalata Rustica.
I loved the flavors in these two salads, delectable, delightful and perfect for this time of year - apples, pumpkin seeds, brown butter, pears and cherries.

APPLE PIE SALAD WITH BROWN BUTTER VINAIGRETTE

STREUSEL
1/4 cup flour
1/4 cup pumpkin seeds
1/3 cup rolled oats
1 tablespoon brown sugar
1/2 teaspoon salt
3 tablespoons butter
VINAIGRETTE
1/4 cup butter
1 shallot, finely chopped
juice of 1 lemon
1 teaspoon fresh thyme
salt and freshly ground black pepper to taste
SALAD
1 head of lettuce, torn into bite sized pieces, or salad greens of your choice
1 apple, cored and sliced thin
2 ounces feta cheese, crumbled

STREUSEL
Heat oven to 350F.
Combine the flour, pumpkin seeds, oats, brown sugar, salt and butter (cut into small pieces) in a small bowl. Use your fingers to blend the ingredients, until you're left with large crumbles.
Spread the streusel on a baking sheet and bake for 12 to 15 minutes, or until lightly browned and crisp. Cool slightly.
VINAIGRETTE
Melt 1/4 cup butter n a small pan over low heat. When the foaming has subsided and the butter has started to brown, add the shallot and cook 1 minute. Remove from heat and transfer to a small bowl. Whisk in lemon juice, thyme and season to taste with salt and pepper.
SALAD
Toss the lettuce, apple and feta with a few tablespoons of the brown butter vinaigrette. Add dressing as needed until leaves are nicely coated. Sprinkle with the streusel (I also added a little cinnamon on top).
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2011
www.arkansasonline.com/news/features/food/

INSALATA RUSTICA

1/4 cup olive oil plus 2 tablespoons, divided

3 tablespoons fresh lemon juice

4 ounces proscuitto, chopped

1 1/2 cups seedless red grapes

1/2 cup cherries, pitted

salad greens

2 pears, cored and chopped

balsamic glaze or aged balsamic vinegar

1/2 cup pine nuts, toasted

4 ounces parmesan cheese, sliced

Heat oven to 350F.

Whisk 1/4 cup oil and lemon juice in a bowl. Season dressing with salt and pepper. 

Heat 1 tablespoon oil in a large skillet over medium heat. Add proscuitto and sauté until crisp. Transfer to paper towels to drain.

Toss grapes with 1 tablespoon of oil, place on baking sheet, roast until grapes begin to shrivel, about 15 minutes. Cool grapes on the baking sheet.

Mix greens, pears, dressing, proscuitto, grapes and cherries in large bowl. Season with salt and pepper. Divide among plates, drizzle with vinegar, sprinkle with pine nuts and garnish with cheese.

Enjoy!

Recipe adapted from Bon Appetit, November 2008

www.bonappetit.com/