Tupelo Honey Cafe; Apple Salsa (to go with the Rootbeer-Molasses Ribs) Zok's version

Zok left out the 'poblano pepper', and also used regular honey, as we are very far from Tupelo trees...but if you are in North America you should try and find Tupelo honey, it's almost as good as Blue Gum.

 

2 Granny Smith apples, diced

(or other tart apple equivalent)

1 large red bell pepper, seeded and diced

1 white onion (recipe recommends 'vidalia' if you can get them)

2 tablespoons honey of your choice

pinch of salt and pepper

Fresh chopped basil a few leaves

(fresh parsley would also work)

This can be made and served up directly, or it should keep up to 2 days in an airtight refrigerated container if you want to make it ahead of time.

 

Tupelo Honey Cafe: Gala Apple Cashew Cobbler (gluten free optional)

Gala Apple Cashew Cobbler

*I think this is a great dessert if you find pie too daunting, it's really easy and quick. I am writing out a recipe for 8 - 12 people we cut it in half but this would be an easy large dish to bring to a party.

Filling:
3 pounds/ 1.4 kilos of Gala apples, peeled and sliced
3 tbl. freshly squeezed lemon juice
1 tsp. vanilla extract
2/3 c./160 mil firmly packed dark brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. allspice

Topping:
1 cup raw cashews
1/3 cup firmly packed light brown sugar
1 1/4 cups all-purpose flour (we used gluten free and as this is crumble topping, you could not taste any difference)
1/2 tsp. salt
1/3 cup unsalted butter, softened
1/4 cup vegetable shortening
1 tsp. almond extract (we didn't have this so we left it out)

Preheat the oven to 350f/175c. Butter a baking dish
To make the filling, toss the apples with the lemon juice and vanilla in a large bowl.
In a small bowl, mix the brown sugar, cinnamon, ginger, nutmeg, and allspice.
Add the spice mixture to the apples and toss until all the fruit is coated.  
Spread the apple mixture in the prepared baking dish.

 To make the topping, place the cashews and brown sugar in a food processor and pulse 6-8 times to coarsely chop the cashews.  Add the flour and salt, plus 4 more times.
Add the butter, shortening, and alond extract and pulse 4-5 times to blend.
Crumble the nut mixture over the apples and bake for 55 minutes, or until hot, bubbly, and lightly browned.
Let cool slightly before serving.
(Zok made a little less so 40 minutes was as much as it needed)