Kids Cook Monday: Jewel Salad

I'm in love with this seasonal fruit salad, a happy accident that came together on a day when nothing else was going smoothly.

We had leftover brownies and pumpkin bread on hand, but not much more. I was barely able to clear off a table before the playdate -- I hadn't put any thought into making something new.

Fresh fruit to the rescue. I sliced up persimmons and apples, pulled apart a pomegranate, and chopped up some dates. The dressing came together quickly, and Anna suggested the perfect finishing touch: a dash of cinnamon and a bit of fresh basil.

I invited the kids to make their own salads. They sampled freely, lighting up with surprise when they tasted something they liked ... and wrinkling their noses when they nibbled something less appealing. In the end, each enjoyed a personalized dish of late autumn's best. A healthy, perfect little something for The Kids Cook Monday!

If you're crazy for persimmons, try Persimmon Compote, which is delicious stirred into yogurt or oatmeal or spooned over ice cream. We also have Persimmon and Fennel Salad, a crunchy and colorful salad with greens.

Jewel Salad

Pears are a nice substitute for the apples. For tips on using fresh pomegranate, check out this post.

arils from 1/2 a pomegranate
2-3 Fuyu persimmons, peeled and sliced
2 apples, cored, peeled, and sliced
4 dates, pitted and chopped
juice of 1/2 a lemon
water
Dressing:
juice of 1/2 a large orange (about 2 ounces)
2 tablespoons cider vinegar
1 tablespoons honey
1/8 teaspoon cinnamon
1 teaspoon chopped fresh basil (optional)

Combine the lemon juice and two cups of water in a small bowl. Add the apple slices and let sit for 10 minutes (this helps prevent browning), then rinse and drain well.

Set out apple slices, persimmon slices, pomegranate, and dates in separate bowls.
In a small bowl, combine dressing ingredients and whisk until blended. Pour dressing into a cream pitcher or measuring cup to make it easy to pour.

Children can spoon fruit into their bowls and pour dressing over it.

If you're making this without the help of little hands, just combine all the fruit in a large bowl, add dressing to taste, and stir to combine.

Second Helping: Maple-Vanilla Sauteed Apples

Sauteed apples have great versatility for such a simple comfort food. Quick to prepare and satisfying, they're a mouthwatering match for savory roasted meats, and just as good spooned over pastry or ice cream.

The kids devoured this as an after-school snack. I served it with citrus cardamom popovers, one of our family favorites. The popovers lacked pop -- I was so distracted chatting with Anna that I absentmindedly opened the oven to check on the popovers, a sure way to end up with deflated puffs. But they still tasted good, and no one seemed to mind. They disappeared rapidly, along with these apples.

Maple-Vanilla Sauteed Apples

These are delicious alone, and wonderful paired with ice cream, yogurt, popovers, waffles, or oatmeal.

1 tablespoon coconut oil or 2-3 tablespoons butter
4 apples, peeled, cored, and sliced
1 tablespoon maple syrup
1/2 vanilla bean, split lengthwise and scraped, or a splash of vanilla extract
pinch of cardamom (optional)

Melt coconut oil or butter in a large skillet over medium heat. Add apples and saute 5 to 10 minutes. Add maple syrup, vanilla, and cardamom and cook a few minutes more.

Kids Cook Monday: Tapioca Flour Cheese Popovers

We all love popovers here and can't wait to see them again every Autumn. Darienne's recipe is a great one, and watching her to prepare a batch for a playdate, I just realized how similar the Brazilian "pão de queijo de liquidificador" (cheese puffs made in a blender) is to the American Thanksgiving staple. Inspired by this similarity and the possibility of having an alternative recipe for the friends who are gluten intolerant, I prepared one batch of it for our last snack playdate.
Like wheat flour popovers, those have also a life of their own, and have to be in the oven up to when ready - anxiety is not a friend of those, and opening the oven is sort of ultimate sin. A change on the Brazilian classic is the method: I grew up believing that you would need a blender to prepare it. But now I know that this is not necessary. A good whisk will do the job as well as the electric gadget.
So, if you want to try something very different but still very in tune with the coming holiday you might enjoy this. Kids loved it and approved it.  They were invited to prepare it with us but chose to play instead. But if you want to insist on their participation, they can break eggs, whisk, measure and have fun.

Tapioca Flour Cheese Popovers

I sometimes buy the tapioca flour (or starch) at Asian markets. Lately I tried a wonderful organic one from Amazon, imported from Brazil. A bit pricey, but with perfect results.

2 cups tapioca flour
1 cup grated Parmesan or Pecorino cheese
Kosher salt to taste
2 eggs
1 cup fat free milk
1/2 cup canola oil
Dried rosemary  to sprinkle on the top


Pre-heat oven to 380 F. Grease with oil or oil spray aluminum muffin cups. Combine dry ingredients and set aside. In a bowl beat eggs, and gradually add oil and finally milk. Pour liquid over flour, whisking constantly. When everything is well mixed - and it will be incredibly liquid - pour on baking cups. Bake for around 30 minutes or when the tops is getting golden. Enjoy and Happy Thanksgiving!