Fall Salad with Apples and Buttered Hazelnuts

This time of year often brings on the mood for tucking in with a warm, comforting dish that goes well with a glass–or bottle–of full-bodied red wine. It’s barely November and the grey, damp days have already seen some of my favourite cold-weather dishes pass through the kitchen, including meatloaf, spaghetti Bolognese and roast beef. To encourage myself to get back to some lighter fare, I decided to whip up a side salad that would still feature some seasonal flavours. It especially pairs well with roast lamb or pork, or even steak.

Fall Salad with Apples and Buttered Hazelnuts

2 bunches fresh spinach, washed and trimmed
1 red delicious apple, thinly sliced and quartered
handful of hazelnuts (skin-on), chopped
2 tablespoons butter

Dressing
1/4 cup shallots, diced
3 tablespoons apple cider vinegar
3 tablespoons red wine vinegar
2 tablespoons sesame seeds
1/2 teaspoon paprika
2 tablespoons sugar
1/3 cup olive oil

Prepare the dressing ahead by mixing together the shallots, vinegars, sesame seeds and paprika. Combine with sugar, then slowly whisk while adding in the olive oil. Season with salt and pepper and set aside.

Melt butter in a pan over medium heat and add in chopped nuts. Toast while stirring until fragrant and lightly golden, about four minutes. Remove to a bowl and let cool.

If serving right away, pour desired amount of dressing over the spinach leaves in a serving bowl. Toss well to evenly coat, then arrange apple slices and toasted hazelnuts on top. Enjoy!

Apple Picking and Tarte Tatin

To celebrate the start of the fall season, we decided to go apple picking for the first time. Obviously, we indulged in lots of apple-centric items while “working” the orchard, including warm apple cider and apple fritters. Now that we have a season’s worth supply of autumn apples, I’ve had to get to work on deciding what to do with them all. First up, a celebratory Tarte Tatin. This simple upside-down pie is traditionally made in a heat-proof pie dish, but I actually find it easiest to whip it up in a non-stick eight or nine-inch cake pan.

Basic Pastry

2 cups flour
1 tablespoon vegetable oil
1/2 cup butter, chilled and cubed
2-3 tablespoons ice water
pinch of salt

Place flour in a large bowl and make a well in the centre. Fill well with butter, oil and salt. Work the ingredients with your fingertips, focusing on breaking down the butter, until it resembles rough bread crumbs. Place water in a measuring cup with ice and add in small amounts until you can knead crumbs into a dough. Form into a thick disc shape, cover with plastic wrap, and chill for at least a half hour.

Tarte Tatin

1/2 cup + 1 tablespoon sugar
2 apples, peeled and thinly sliced
butter
water
basic pie pastry

Place sugar in the cake pan with two tablespoons of water. Place pan on a medium-high burner. Repeatedly stir sugar mixture until it melts and turns a deep amber colour. Remove from heat immediately (work quickly to avoid burning, as sugar will turn colour very fast.) If the sugar solidifies before turning colour, add more water and try again over higher heat. Let cool in the pan. (If the caramel looks strange or uneven, don’t fret. All baking sins are forgiven once the pan is placed in the oven!)

Place your thinly sliced apples in a decorative round pattern into the cool caramel. If your apples are different sizes, try placing the larger ones on the outside and the smaller ones in the middle. Sprinkle apples with a tablespoon of sugar and dot all-over with butter.

Roll pastry into a round larger than your cake pan, using flour as you go to prevent sticking. Place the pan on top of the dough and use a knife to cut around it. Use your rolling pin to roll the pastry circle just slightly larger and place it into the cake pan on top of the apples. Use your fingers to gently push down the sides of the dough, so it fits snugly against the pan. Bake for thirty minutes at 400°F.

Once out of the oven, place a large plate on top of the pan and quickly flip over so that the apples are on top. Make the flip quickly to prevent the caramel from hardening and the apples from sticking to the pan. Enjoy!