The Simplest Way to Preserve Fresh Corn on the Cob

Preserving Corn on the Cob

With a little forethought and preparation you can preserve fresh corn on the cob enjoy and sweet corn for months after the season ends.

I thought perhaps I had left this little item on my to-do list too late.  I was headed for the St. Jacob’s Market Saturday morning in search of late season corn.  I left that a little late too because by the time I was off the Expressway ramp the traffic was backed up 2 lanes deep for about 3 traffic lights.  It is a popular place for good reason but get in and get out before 11 am! Continue reading “The Simplest Way to Preserve Fresh Corn on the Cob”

Apple Pecan Salad

apple-pecan-salad

This is a great fall salad recipe.  If you are lucky enough to be able to source freshly picked apples it is outstanding.  But, since apples are available all year round in most places you can make it any time.

I like to use pecan halves for the candied nuts. If the nut pieces are too fine they sort of get lost in the mix.  With the halves – you know when you get one!   You can use walnuts instead of pecans if you prefer.

I think it might also be good with dried cranberries instead of the dates.  I haven’t tried that yet but if anyone does let me know how you liked it!

Update Nov 11, 2016.  I changed the photo of this salad to better reflect it. Sorry for any confusion… the other pic just had to go!!

apple-pecan-salad

Apple Pecan Salad

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Course: Appetizer
Cuisine: American
Servings: 8 servings

Ingredients

Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup walnut oil
  • 1 1/2 Tbsps champagne vinegar

Candied Pecans

  • 1/2 cup sugar
  • 2 Tbsps balsamic vinegar
  • 1 1/2 cups pecan pieces I like halves

Salad

  • 8 cups romaine lettuce or sturdy greens of your choice
  • 2 red apples unpeeled, diced (store in lemon water to avoid browning)
  • 6 oz old Cheddar cheese grated
  • 1 1/2 cups dates finely chopped
  • 4 large shallots finely minced

Instructions

Dressing

  • Mix all dressing ingredients and shake well.

Candied Pecans

  • Mix the sugar and balsamic vinegar in a non-stick skillet. Melt the sugar and vinegar over medium heat then add pecans to coat. Cook over medium heat, stirring frequently until the sugar mix is reduced and syrupy enough to coat the nuts - about 8 minutes but this will vary depending on your heat level and size of pan. Be careful not to burn this mixture.
  • When nuts are thickly coated pour them out in a single layer on a piece of parchment paper to let them cool and harden. Break the nuts apart when they are cool.

Salad

  • Mix all salad ingredients in a large bowl. Toss with dressing and incorporate nuts just before serving.
    Apple Pecan Salad

Notes

Variations:  You can use Hazelnut oil instead of walnut oil.  You can substitute walnuts for the pecans if you prefer.