Tag Archive for fall

How to Make Apple Roses

I consider this one to be a Pinterest win.

A few weeks back, I started to notice this thing in my feeds, over and over. People were making tarts and pies–not a strange thing, given this time of the year. But instead of just chopping the apples up and throwing them in a pie shell, they were beautifully, artfully presented.

The apple rose was one of them, and I thought, “how hard can that be??” after reading a few tutorials. So I thought I’d give it a shot.

They actually are not hard to make. The trickiest thing about them is cooking the apples to the right consistency. You want your apples to be pliable, but not mushy. For me, 2 minutes in the microwave was not quite enough, but 3 was too much. You’ll have to play around with times.

These taste just like apple pie, but they are arguably much prettier.

On to the tutorial!

How to Make Apple Roses


  • puff pastry, thawed
  • crisp apples, like jonagolds
  • apple butter or apricot jam
  • cinnamon & sugar for sprinkling (I like cardamom, too)
  • butter
  • lemon juice


  1. Halve and core your apples (you don’t need to peel them). Using a mandolin or even just a knife, cut very thin half-moon slices.
  2. Place the apple slices in a small, microwave-proof bowl, and cover with water and couple of tablespoons of lemon juice. Place in the microwave and cook on full for 2-3 minutes, just until the apple slices are soft and pliable. Allow to cool so you can work with them.
  3. Cut your puff pastry (width-wise) into 1.5″-2″ strips.
  4. Lay the strip of puff pastry down on your work surface, and brush the top with the jam.
  5. Now, starting at one end, begin to lay your apple slices end to end on the puff pastry. You want the top of the apples (the arc part) to be peeking up over the top of the puff pastry, and you want a margin of puff pastry at the bottom. You can overlap your slices a little if you like.
  6. Once you have the pastry covered with apple, begin to carefully roll it up from one end to the other.
  7. Drop “roses” into a pre-buttered muffin tin. Brush each with a little butter, then sprinkle with a little sugar and cinnamon.
  8. Bake in a 375 degree oven for about 30 minutes, or until golden.

Green Tomato and Apple Chutney

As sad as I am to see Summer go, when it comes to food and cooking, Fall may be my favourite season.

You see, now is the time when when we start to think about soups, stews. Slow cooking, long braising. Pumpkins, squashes and gourds. Apples and pie. And warming spices, like cinnamon, nutmeg, cloves, cardamom, and star anise.warming spices

These are all things that I love, that bring me comfort, make me feel loved. They are the food equivalent of my favourite hoodie, or a pair of fuzzy slippers.

I had a few green tomatoes left after my Fried Green Tomato experiment, so I started to wonder what I’d do with them. Turns out, they have tons more applications. Pickles, soup, jam and pie are all possibilities. But then I hit upon a chutney recipe, and I was sold.

green tomato and apple chutney

If you’ve not made chutney before, it’s simply a kind of savory jam that’s often served as a condiment with meat or cheese. The recipe includes some kind of vinegar, and some kind of sugar, so it creates that piquant sour/sweet push/pull on your tongue. They are usually chunkier than jams, too, so they often have some nice texture to them.

The other nice thing about a recipe like this is how adaptable it is. You don’t have to worry about being too precise with your measuring. My kinda recipe!

I served mine on a slice of baguette, topped with brie and a dollop of the chutney. It would also be amazing with pork–I’m looking forward to that pairing next.

green tomato and apple chutney 2

Green Tomato and Apple Chutney

(adapted from David Lebovitz)


  •  2 large green (unripened) tomatoes, chopped into 1/2″ dice
  • 2 granny smith apples, peeled, cored, and cut into 1/2″ dice
  • 1/2-1 whole onion, chopped fine
  • 1″ of fresh garlic, peeled and minced
  • 1 cup apple cider vinegar
  • 2/3 cup raisins
  • 1 cup brown sugar
  • 1/2 tablespoon yellow mustard seeds
  • 4 cardamom pods, bashed
  • 1 cinnamon stick
  • 2 star anise
  • 5 whole cloves


  1. Place the tomatoes, apples, garlic, vinegar, sugar, raisins, and mustard seeds all in a large pot and bring to a boil.
  2. Wrap the spices in a cheesecloth and tie well, or place them in a tea ball. Drop the spices into the chutney, and reduce the heat to a simmer. Allow the chutney to cook slowly down until it is the thickness of jam, stirring occasionally.
  3. Remove from the heat. Remove the spices. Allow to cool, and store in the refrigerator, or you can can according to these directions.


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