![]() Back in the kitchen, Amy uses Maine blueberries to make a classic Blueberry Buckle.Īll videos created by Dylan Leavitt/ Studio Dylan. In “An Eye For Beauty,” we check out the Maine winery Bluet Winery, which is transforming the state’s iconic wild blueberries into sparkling wine. ![]() Back in the kitchen, Amy showcases fresh seafood by making Rhode Island–Style Clear Clam Chowder using a favorite easy recipe from Matunuck Oyster Bar in South Kingstown. In “Only In New England,” Amy learns about the shipbuilding legacy of Essex, Massachusetts, and makes a stop at Woodman’s of Essex, birthplace of the fried clam. Back in the kitchen, Amy makes Spinach and Ricotta Dumplings, a favorite family dish inspired by their meal. In “Homegrown,” Amy joins Douglass Williams, chef-owner of Mida in Boston, on a shopping trip for locally stone-ground organic flour and the perfect bottle of wine for dinner. Back in the kitchen, Amy bakes up an inventive treat, Glazed Chocolate Potato Doughnut Muffins.Īmy Traverso’s Spinach and Ricotta Dumplings (Malfatti) In “Common Ground,” Amy heads to Sudbury, Massachusetts, to celebrate fall produce at Siena Farms with owner Chris Kurth and his wife, noted Boston chef Ana Sortun, who shows Amy how to prepare a fresh-from-the-garden meal. Back in the kitchen, she pays homage to Julia by making these sweet and savory Apple, Cheddar, and Caramelized Onion Pastry Bites. In “Back to Our Roots,” Amy Traverso is in Boston following in the footsteps of culinary legend Julia Child. Photo Credit : Kitchen videos filmed and produced by Studio Dylan In the Kitchen With “Weekends with Yankee” Apple, Cheddar, and Caramelized Onion Pastry Bites Series co-host and Yankee senior food editor Amy Traverso in her home kitchen for Weekends with Yankee. Let cool on a rack for 30 minutes, then cut into bars and transfer to a serving platter.Below you’ll find a sampling of “In the Kitchen” segments, where series co-host and Yankee senior food editor Amy Traverso creates a classic New England recipe inspired by an episode segment. Spread batter into the prepared pan and bake until golden brown and lightly firm to the touch, 40 to 50 minutes (or about 60 minutes if using an 8-by-8-inch pan). Add flour mixture and stir until combined, another 30 seconds. ![]() Add walnuts and apples and stir by hand until evenly combined. In the bowl of a standing mixer at high speed or using a hand-held mixer, beat together the butter, sugar, and egg until pale, about 2 minutes. In a medium bowl, whisk together flour, cinnamon, baking powder, salt, and baking soda. Generously butter an 11-by-7-inch, 8-by-11-inch or 8-by-8-inch baking pan. Preheat oven to 350 degrees and set a rack in the center position. If you use that size pan, too, just be aware that you may have to bake the brownies longer for about 55 to 60 minutes.Īs it bakes, the house will fill with the aromas of apples and spice - so appropriate for the holidays.Īs you crunch down into the crackly top and hit the tender cake-like center full of apples, you can take salvation in knowing these brownies are a little more virtuous than most.Ĩ tablespoons (1 stick) butter, melted and cooled, plus more for greasing the panĢ large firm-sweet apples (about 1 pound total), peeled, cored and cut into 1/2-inch cubes (2 3/4 cups) Having neither of those pans, I used an 8-by-8-inch one instead. In the Martha Stewart Living reprinting of the recipe, it calls for an 8-by-11-inch pan. In the cookbook, the recipe calls for an 11-by-7-inch pan. They’re available now as long as supplies last at Safeway stores for about $1.99 a pound. They have a nicely balanced taste - not too tart, not too sweet - plus a lovely floral quality. They are super crisp and practically squirt juice when you bite into them. They are red apples, originally from Switzerland that are now grown in Washington. The book, of which I received a review copy, includes 100 recipes for all things apple, plus an insightful guide to different apple varieties.įor this recipe, I used Junami apples that I received as samples. Norton & Co.) by Amy Traverso, senior food and home editor of Yankee magazine. “Apple Brownies” is a simple, one-pan recipe from “The Apple Lover’s Cookbook” (W.W. So much so, that just like brownies, you will be grabbing for the corner pieces first just to get as much of the sugary, crisp edges as you can. Plus, just like the best brownies, these bake up with an irresistible crackly texture on top. OK, technically, “Apple Brownies” are not brownies at all.įor one thing, there’s no chocolate in them.īut there are plenty of apples in a tender crumb that is suffused with cinnamon.
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