The bad news was that I couldn’t find Pepperidge Farm white bread for turkey sandwiches. The good news was that Paul scored some at the Central Market. But there was more bad news: it didn’t taste quite right. Was it because Pepperidge Farm changed their recipe or is this one tradition that we've simply outgrown? No matter, there was good news in the end: muffins.
And so it was that Don was asked, yet again, to delay a perfectly good meal in the service of the photographic muse, the better to portray what we enjoyed after our two mile walk through Woodcreek. If you are looking for a way to dispatch your leftover turkey, you might want to give this a try.
Apple Onion Walnut Muffins (makes six, doubles with ease)
2 Tbs. melted butter
½ cup milk
¾ cup flour
1 ½ tsp. baking powder
¼ tsp. kosher salt
1 small Granny Smith apple, shredded
1 small sweet onion, similarly shredded
1 handful of walnut pieces (¼ - ½ cup)
Whisk eggs and milk together. Add melted butter. Fold in the remaining ingredients, being careful not to overmix, which makes for tough muffins. Put in six greased muffin tins (I use Baker’s Joy) and bake at 425 for 12-15 minutes.
And if you want to gild the lily, whip up some cranberry jelly, too.
12 ounces fresh cranberries
1 ½ cup water
1 ½ cup sugar
Simmer cranberries and water for 20 minutes, stirring occasionally to avoid scorched berries. Press cooked berries through a strainer to remove seeds and skins, and return to the pan with sugar. Cook another 3-5 minutes. Refrigerate until set.