Tag Archives: autumn

Buttery Roasted Winter Radishes and Watermelon Turnips

1 Nov

I don’t always reap what I sow, being that my garden is often a disaster and if my family depended on it for primary sustenance, the de Cubas would be no more.

Surprise! An unexpected bounty of radishes

Surprise! An unexpected bounty of radishes

But in a delightful surprise, a late summer planting of leftover radish seeds, sown in some fit of hopefulness as I cleared the beds of the unproductive detritus of a summer spent elsewhere, yielded a pound or so of very fat cherry bell and French Breakfast radishes.

Should've harvested these a week ago....

Should’ve harvested these a week ago….

So fat, in fact, that they needed a roasting with butter to mellow the bite and soften the woodiness that comes when you don’t notice what is happening and you wait too long to harvest. It is the #gardenofneglect after all!

Another view of the surprise radish harvest

Another view of the surprise radish harvest

I added in there some watermelon turnips from our CSA (Restoration Farm), which were absolutely gorgeous, but I didn’t know what else to do with. This is the simplest recipe ever for a beautiful autumnal side dish!

A pretty plate of turnips and radishes with very little effort

A pretty plate of turnips and radishes with very little effort

Roasted Winter Radishes and Watermelon Turnips

Radishes, sliced into ¼-1/2” half moons and/or Watermelon turnips, peeled/pared and sliced into ¼”half moons

A knob of butter

2 Tbs (or more) extra virgin olive oil

Salt and freshly cracked pepper to finish

Preheat oven to 425°F

In a baking dish big enough to hold your quantity of root vegetables you have, place all the vegetables. Add a generous knob of butter (figure 1.5 Tbs for a 8×8 oven dish worth and go up a half Tbs for each inch larger). Pour 2 Tbs of olive oil over that. Stir everything around to coat and add more oil as you see fit.

Roast in the oven a half hour. Check how things are doing. The turnip will take longer, so lower heat to 375°F and roast for another half hour (you won’t burn the radishes, but the turnip will soften. I will be experimenting with a slower roast at lower temp all the way in the next few days). Sprinkle generously with finishing salt and pepper and serve.

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Cozy, Sparkly, Happily-Appley, Holiday Cocktail

28 Nov

A post on Edible Long Island and a post-trick-or-treating Halloween mini-party inspired me to make Apple Crisps, an invention of Relish restaurant in King’s Park, using local apple cider from Richter’s Orchards. While the boys decorated skull- and coffin-shaped papier mâché boxes, ate hot dogs and watched Casper’s Scare School, the moms noshed on white cheese and grapes (the world’s simplest appetizer) and cocktail meatballs and these light and relaxing cocktails!

flutes work well in small spaces!

flutes work well in small spaces!

I kept it hyper-local with Jericho Cider Mills cider (both orchards are on Long Island — yes, the same place you thought had been cemented over a long time ago actually has farms and orchards– but Jericho is closer to us than Richter’s ) and — me being me — added a bit more prosecco. And then, once the initial, beautifully shaken, garnished, and presented ones were drained daintily, everyone just sort of poured themselves some cider and topped it off with a healthy slug of the fizzy and a sprinkle of cinnamon…there is nothing I like better than self-serve after I’ve made a lovely first impression.

P.S. I also made one of these for Adriana of the Sparkly Cosmo Night…it is so refreshing and so low in alcohol  that it hydrates and maintains your level for the long haul…

I suppose I should tell you about the artless, yet decadent nutella sandwiches that were aso part of the evening...

I suppose I should tell you about the artless, yet decadent nutella sandwiches that were aso part of the evening…

The Apple Crisp
2 oz. local apple cider
6 oz. Prosecco
Sprinkling of ground cinnamon (plus a tiny squeeze of lemon, if desired)
In a cocktail shaker filled with ice, combine ingredients. Shake well. Pour into a flute (or other wine glass) and garnish with a fresh apple slice. Sprinkle with more cinnamon, if desired.

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