Green Tomato Spice Cake

My last green tomato recipe of the season! I finally used up all the end-of-season greenies in this moist and delicious fall dessert. It's warming spices set off the chopped "fruit" perfectly.

Ingredients:

4 cups finely diced green tomatoes (think chopped like relish)

1 tbsp sugar

1/2 cup butter, at room temperature

2 cups sugar

2 eggs

2 cups flour

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp allspice

1 tsp baking soda

1/4 tsp salt

Cinnamon Frosting:

2 oz cream cheese, at room temperature

1/4 cup butter, at room temperature

1 cup icing sugar

1/4 tsp vanilla extract

1/2 tsp cinnamon

1-2 tsps milk (optional)

Start by tossing the diced tomatoes with 1 tbsp sugar and let stand 15 minutes, then drain in a colander (no need to rinse) and pat dry with a paper towel. 

In a large bowl cream the butter and 2 cups sugar together, then add the eggs and beat until fluffy. In another bowl sift together the flour, cinnamon, ginger, nutmeg, allspice, baking soda and salt.

Mix the dry ingredients into the wet. Add the green tomatoes and mix until well combined. Spoon into a greased 9 X 13" baking dish.

Bake at 350°F for 50-55 minutes or until a cake tester comes out clean.

Cool on rack before mixing the frosting ingredients together and slathering on the cake. The milk in the frosting is optional depending on how you like the consistency.

 

Makes 24 servings

Crockpot Apple Butter

This caramelized fruit spread tastes like Fall in a jar! I like mine on buttered white bread, but go ahead and have it on toast, a bowl of oatmeal or spooned over vanilla ice cream!

Ingredients:

4 lbs apples, peeled and chopped

1 cup sugar

2 tbsps cinnamon

1/2 tsp allspice

2 dashes of salt

Weigh your apples, then peel and core. Some peel left on the apples is ok. You can save the peels and check out the Scrap Apple Jelly recipe linked at the end of this post. Or dump in your composter.

Add all the ingredients to the crockpot, cover and cook on high for 1 hour. Then reduce the heat to low and cook for 4-5 hours.

After that time the apples will be nicely browned and mushed. (That's a culinary term, right?)

Spoon the browned and mushed apples in batches into a food processor and blend to purée. If you would like your butter thicker return the purée to the pot and cook, uncovered, on high for an additional 1 hour. 

Then spoon butter into sterilized jars and close tops just finger tip tight. Using tongs, place jars in boiling water, enough to go 1" over the top of the jars, and boil for 10 minutes. Remove the pot from heat and let the jars sit 5 minutes. Then carefully remove the jars from the water. Leave the jars on the counter for 12-24 hours. After that time the center of the lid should be dimpled in.. a sign that the seal has been made and the jars may be stored on the shelf until opened. If the seal is not good you can re-do the whole thing. Heat the butter, sterilize the jars/lids, fill and process in hot water bath. Or simply keep refrigerated.

 

Makes 3 1/2 - 4 cups

Great for gift-giving!

Scrap Apple Jelly:

https://hotandcoldrunningmom.blogspot.com/2016/11/scrap-apple-jelly.html

Green Tomato and Raisin Pie

Green tomatoes are a wonderful and under used fruit. And this somewhat out of the ordinary pie will have you asking for more! If you are unsure, you can ease your way into green tomato pie by using half apples/half green tomatoes but will soon realize that there was nothing to fear from the green tomatoes. Except maybe the fear of eating too much pie!

Ingredients:

1 1/3 cups sugar

5 tbsps flour

1 tsp cinnamon

pinch of salt

3 cups thinly sliced green tomatoes

1 cup raisins (or dried cranberries)

1 tbsp apple cider vinegar

1 tbsp butter

dough for an 8-9" double-crusted pie

Combine the sugar, flour, cinnamon and salt. Then in a large bowl combine the green tomatoes, raisins and vinegar. Dump the dry ingredients in with the tomatoes, etc and toss to fully coat.

Roll out the dough and lay the bottom crust in a pie plate. Spoon the filling in and dot with butter. Brush the edge with water.

Roll out the dough for the top and put in place. Seal the edges and cut air holes in the top.

Bake at 350°F for 1 hour.

Cool to room temperature before slicing.

Seconds anyone?

Green Tomato Chutney

There are many ways to serve chutney ... the more common being with cooked pork, chicken or beef. It can be served with cold deli meats and cheese on a charcuterie board. Or use your imaginations and mix it with plain Greek yogurt for a dip, top a hamburger, glaze your butternut squash, eat it with a spoon !!!

Ingredients:

6 cups chopped green tomatoes

6 cups chopped red onions

1 cup raisins

3 minced garlic cloves

1/4 tsp cayenne powder

1/4 tsp black pepper

1 1/2 tsps sea salt

2 1/2 cups brown sugar

2 cups malt vinegar

Put all the ingredients into a large pot and bring to a boil.

Then reduce heat and simmer uncovered for 1-3 hours until reduced down, thickened and browned.

Spoon into sterilized jars and process 10 minutes in a hot water bath. Or if you don't want to process them just keep them in the fridge but remember to use them in a month or two.

While ready to eat right away the chutney will mature and mellow (like some men do😉) after a month or so on the shelf. Once opened keep refrigerated and use within about a month.

Makes 3 1/2 cups

Lobster Bisque

Velvety smooth and decadently seasoned... this bisque will warm you from your nose to your toes! You can also substitute the lobster meat with shrimp, crab or even lobster or crab flavoured pollock. While not authentic it is an easy and economical alternative!

Ingredients:

1/2 lb cooked lobster meat (or your choice of alternative)

1 tbsp olive oil

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped mushrooms

2 tsps minced garlic

2 tsps worcestershire sauce

1 tsp Old Bay seasoning

1 tsp dried thyme

1/2 tsp smoked paprika

1/4 tsp cayenne

1/4 tsp black pepper

1 bay leaf

1 tbsp tomato paste

1 cup lobster stock or low sodium chicken stock

1 cup cooking cream (35%)

2 tbsps butter

Start by sautéing onion, celery and mushrooms in olive oil until softened and just starting to turn golden. Add garlic for 1 minute, then add the worcestershire, all the seasonings, tomato paste and stock. Simmer for 10 minutes then remove from heat. Take the bay leaf out and purée the soup with an immersion blender. I semi-puréed it as I like some little bits of veg left but you can go all out puréed.

To add the velvety goodness whisk in the cream and return the pot to medium heat. Add the butter and lobster meat. If you want a thicker bisque you can finely chop half the lobster meat before adding it back to the pot. Or leave all the meat in good chunks like I did.

Warm through slowly on medium heat then serve with fresh parsley or chopped chives.

Serves 2 and you'll want a nice crusty bread for sopping!

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Green Tomato Walnut Squares

Make use of those green tomatoes that ran out of time to ripen with these sweet squares that people might think are apple 😉

Ingredients:

2 cups diced green tomatoes

1 cup brown sugar

1 tbsp fresh lemon juice

1/3 + 2 tbsps butter, at room temperature

1/4 cup whole wheat flour

1/2 cup all purpose flour

1/2 cup brown sugar

1/4 tsp salt

1/4 tsp baking soda

1/2 tsp cinnamon

1 cup oats

1/3 cup chopped walnuts

In a small pot, and on medium heat, cook the tomatoes, 1 cup brown sugar and lemon juice together to thicken. About 20-25 minutes.

In a bowl combine the remaining ingredients and divide in half. Grease a 9 X 9" baking pan and press half the mixture into the bottom of the pan. Pour the filling in.

Then sprinkle the other half of the oat mixture on top and gently press.

Bake at 350°F for 30-35 minutes.

Cool completely before cutting.

Garlic and Rosemary Slow Cooker Bread

Who doesn't love fresh baked bread? This one is infused with garlic which makes it a double winner in my book!

Ingredients:

3/4 cup whole wheat flour

1 cup bread flour

2 cups all purpose flour

2  1/4 tsps instant yeast

1 tbsp brown sugar

1  1/2 cups water (or whey) 105-110°F

1 tsp sea salt

1 tbsp olive oil

1 tbsp fresh chopped rosemary (plus more for top)

2-3 tbsps minced garlic

Mix water and sugar together in a large mixer bowl. Use a thermometer to ensure the water temperature is good. Add yeast and gently stir. Cover bowl with a dish towel and leave 5-10 minutes for the yeast to activate.

Combine the flours and salt. Add the garlic and rosemary to the flour using a pastry blender to incorporate them well, then add to the yeast mixture along with the olive oil.

Using the dough hook attachment, knead 5 minutes. Form a smooth ball and if you like roll the top in some extra chopped rosemary. Place ball on a sheet of parchment. Pull up the four corners of the parchment and lift into a 6 quart slow cooker. Tuck in the paper and cover the crock. Bake on high for 2 hours. 

After 2 hours the internal temperature of the bread should read 200°F but it'll look a bit anemic, like this 🠋

Place the bread, still on it's parchment, in the oven and broil for 3-5 minutes or until nicely golden.

Cool on rack at least 30 minutes before slicing.

Beautiful soft garlicky bread with a hint of rosemary!