Apple Pie cookies (Recipe)

A delightful way of using apples, especially if they've been sitting too long and are a bit mushy. I like to use a sweet apple for this particular recipe, but feel free to experiment with tart apples as you like. This is like an apple pie, but in cookie form. Feel free to serve them warm with ice cream or whipped cream.

Here's what you'll need:
2 1/2 cups flour
3/4 cup unsalted butter (softened), plus 1/4 cup unsalted butter
1 medium Fuji apple
1 tsp. apple bitters (available at BevMo)
1 1/4 cup packed dark brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 egg
pinch of salt

Here's what you'll do:
- Preheat oven to 375 degrees
- Peel, core and dice the apple into 1/4 inch dice
- Melt 1/4 cup butter in a small pan over medium heat until foamy and bubbly
- Add apples to pan and cook, stirring occasionally, until very soft and golden brown, then set aside to cool
- With an electric mixer, whip 3/4 cup butter with brown sugar until it changes to a lighter color and is slightly fluffy
- Add the cooked and slightly cooled apples and apple bitters to the bowl and mix well
- Add the egg and mix well
- In a medium bowl, stir together the flour, baking power, baking soda, cinnamon, nutmeg, cloves and pinch of salt
- Add the dry ingredients to the wet ingredients and mix until fully incorporated, scraping down the bowl as needed
- Using a medium ice cream scoop, scoop out walnut-size balls of dough and place on cookie sheet 2 inches apart
- Bake for about 13 minutes or until puffed and lightly golden
- Cool and enjoy!

 

 

 

Salang Pass--Fremont (Afghan cuisine)

With Fremont being in the top two cities of the largest population of Afghans in the United States, one might expect at least 10 exceptional Afghan restaurants. Here is one that I've been frequenting for many years and it's excellent. Located at 37462 Fremont Blvd., in the heart of Little Kabul, is this casual restaurant. One can expect a hearty meal, friendly service and leftovers for lunch the next day.

http://www.salangrestaurant.com/

Here are some of the many things I've enjoyed.

Afghan Bread. These are made by the slab, cut up, then served warm. This is rustic bread that works great for soaking up curry sauce and chutneys.

Chutneys. From left, and clockwise to the right: spicy jalapeño chutney, sugar cubes and cilantro chutney. The jalapeño chutney is my favorite here. It has an excellent balance of sweet and spicy.

Dolmas. Vine-ripe grape leaves stuffed with seasoned rice, herbs and topped with a light yogurt sauce. This is a very delicious cold appetizer.

Bolani. This might be my favorite item there. It's grilled, chewy flat bread filled with leeks, potatoes, cilantro and spices and served with yogurt. So tasty.

Chicken Curry. Boneless chicken breast pieces are doused with their spicy curry sauce and served with fluffy and buttery Basmati rice. Their meats are never over cooked and the spices are well-balanced without being too powerful.

Lamb Curry. One of my favorite ways of eating lamb. A whole shank is slow cooked until tender and falling off the bone. I also enjoy the marrow inside the bone after being cooked in the curry sauce.

Shrimp Curry. They don't skimp on the shrimp with this dish. Well prepared and also with a very scrumptious curry sauce.

They also have light desserts, which I've enjoyed, such as their rosewater ice cream or Firni (Afghan custard made with milk, rosewater and cardamom). Next time you're in the area, stop by for a satisfying meal.