#251 - Treasured Country Recipes

Martha Storey, author of "500 Treasured Country Recipes," shares wonderful tastes from a country kitchen. If you would like more information, please visit Martha's website at: www.marthastorey.com.

Spinach, Fennel, Apple, and Walnut Salad

4 servings

5 cups fresh baby spinach leaves

juice of 1 lemon

1/2 cup olive oil

1 teaspoon sugar

1/4 teaspoon salt

1 teaspoon dried basil

freshly ground black pepper

1 fennel bulb, thinly sliced

2 scallions, chopped

1 Granny Smith apple, with peel, cored and sliced

1/2 cup toasted walnuts

Parmesan cheese shavings

Wash the spinach, dry thoroughly, and arrange on 4 individual salad plates. In a medium-sized bowl, combine the lemon juice, olive oil, sugar, salt, basil, and pepper to taste; whisk until well blended. Add to the dressing the fennel, scallions, and apples; coat well. Arrange on top of the spinach leaves. Top with walnuts and a few shavings of fresh Parmesan.

Johnny Appleseed Cake

6 - 8 servings

1 cup chopped peeled tart apples, such as Granny Smith (about 2 apples)

3/4 cup sugar

1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 cup chopped nuts

1 egg, lightly beaten

1 tablespoon lemon juice

1 teaspoon vanilla extract

pinch of salt

ground cinnamon

Preheat oven to 350°F; butter an 8-inch pie pan. In a large bowl, combine the apples, sugar, flour, nuts, egg, lemon juice, vanilla, baking powder, and salt. Stir in cinnamon to taste. The batter will be very thick. Spread the batter into the pie pan. Bake for 25 minutes. Serve with whipped cream or ice cream.

Concord Grape Pie

8 servings

4 1/2 cups Concord (blue) grapes

1 scant cup sugar

2 tablespoons lemon juice

1 teaspoon grated lemon zest

1 tablespoon grated orange zest

1 tablespoon quick-cooking tapioca

1  9-inch piecrust, unbaked

Cinnamon Crumb Topping*

Preheat oven to 425°F. Slip the skins from the grapes by pinching each one; set aside. Simmer the grape pulp for 15 minutes to loosen seeds. Remove the seeds by forcing the pulp through a sieve or food mill. Combine the pulp, skins, sugar, lemon juice, lemon and orange zest, and tapioca. Let stand for about 20 minutes to thicken. Pour into the piecrust and top with Cinnamon Crumb Topping. Bake for 12 minutes; reduce the oven temperature to 350°F and bake for 25 minutes longer.

*Cinnamon Crumb Topping: Mix 6 tablespoons sugar, 3 tablespoons butter, 2 tablespoons all-purpose flour, 3 tablespoons quick-cooking oats, 2 teaspoons ground cinnamon, and 1/2 teaspoon grated lemon zest (optional) with a fork until well blended and crumbly. Yield: topping for 9-inch pie.

>Recipes from 500 Treasured Country Recipes from Martha Storey & Friends (Storey Books)

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