Get a head start for the Fall with these yummy baked apples!

New York City got a taste of fall this week, with temperatures dropping to the low seventies and gusty winds kicking up. Since Mother Nature dropped a little fall preview on us New Yorkers, Signature9 decided to give a fall preview as well with our favorite early autumn recipes, compiled from around the net. Weâ€ve got crispy nuts, spicy apples and – of course – pie! Enjoy!

Jamieâ€s Cranberry Spinach Salad

Toasted almonds are the essential ingredient here for bringing this salad from summer to fall. Itâ€s different and perfect for a last-minute dinner. Serves 8.

1 tablespoon butter

3/4 cup almonds, blanched and slivered

1 pound spinach, rinsed and torn into bite-size pieces

1 cup dried cranberries

2 tablespoons toasted sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar

2 teaspoons minced onion

1/4 teaspoon paprika

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries.

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. {AllRecipes}

Baked Apples

Fall is prime apple season, and thousands of recipes that spotlight the delicious fruit can be found. Below is an easy one to prepare beforehand if youâ€re having guests. Add chopped walnuts for extra fall flavor.

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup sugar

6 same-size Granny Smith apples

2 tablespoons butter, cut into 6 teaspoon-size pieces

1 cup apple juice

6 sprigs fresh mint

Preheat oven to 325 degrees F. Combine cinnamon, nutmeg, and sugar in a small bowl. Set aside.

Core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from 1/2-inch around top of apples at the opening. Fill each cavity with the cinnamon-sugar mixture. Top each apple with a teaspoon of butter. Place apples in casserole dish and pour apple juice around them. Cover pan with aluminum foil and bake for approximately 45 minutes to 1 hour. Remove from heat, garnish with fresh mint, and serve. {Food Network}

Grape Pie

What would fall be without pie? Take a break from the standard apple and pumpkin pies with this one of a kind.

1/2 cup  packed brown sugar

1/3 cup  all-purpose flour

2 to 3 tablespoons  snipped fresh sage or 1 teaspoon ground sage

7 cups  seedless red or black grapes, halved

1/4 cup  port wine or red grape juice

1 egg white

1 tablespoon  water

Preheat oven to 375 degree F. Prepare Pastry for Double-Crust Pie. For filling, in a large bowl stir together brown sugar, flour, and sage; stir in grapes and port wine. Transfer the filling to the pastry-lined pie plate. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place pastry on the filling; trim to 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Place pie on a baking sheet.

In a small bowl combine egg white and water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake for 25 minutes; remove foil. Bake 30 to 35 minutes more or until top of pastry is golden brown and filling bubbles through slits in crust. Remove from oven; cool at least 6 hours. Pie can be baked up to 24 hours ahead. Loosely cover and store at room temperature. Makes 8 servings.

Pastry for Double-Crust Pie: In a medium bowl stir together 2-1/4 cups all-purpose flour and 3/4 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened (about 8 to 10 tablespoons total). Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry even with the rim of the pie plate. Fill pie and continue as directed. {Better Homes and Garden}

Grilled Peaches with Bourbon Vanilla Whipped Cream

This recipe combines two favorite summer foods: fruit and grilled anything. Perfect to throw on the grill once the hamburgers and hotdogs have been served.

1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 teaspoon bourbon
6 peaches, halved (with pitts removed)
olive oil

Whip the cream in an electric mixer, adding the sugar, vanilla, and bourbon as it starts to thicken. Continue whipping until soft peaks form, about 4 or 5 minutes. Refrigerate.

Heat a grill pan over medium-high heat. Brush a very light layer of olive oil on the cut side of each peach half. Put the peaches face down on the pan, then cover with a medium sauce pan turned upside-down to create a dome over the peaches. Our sauce pan covered about 4 peaches, so you can cook them in batches depending on how big your grill pan and sauce pan are.

Cook peaches for about 6 to 8 minutes, until there are distinct grill marks and the peaches feel warmed through and slightly softened. Remove from pan (they may stick a tiny bit), flip over, and top with a big dollop of whipped cream. Serves up to 12. {The Kitchn}

Margarita Snow Cones

This is perhaps the most fun recipe on the list. Snow cones are the ultimate summer treat, and with a little something added, they can be a perfect barbeque delight.

3 ounces tequila
1 ounce triple sec
3 ounces sour mix
Dash of lemon or lime juice
Salt or sugar to rim the glass, if desired
2 cups shaved ice
4 lime wedges for garnish

Chill 2 margarita or wineglasses in the refrigerator. Pour tequila, triple sec, sour mix and lemon or lime juice into a cocktail shaker. Shake well. Dip the rim of a margarita glass into salt or sugar, if desired. Pack about 1 cup shaved ice into the margarita glass or wineglass. Drizzle each cone equally with margarita mixture. Garnish with lime.

Makes 2 servings. {The Arizona Republic}

Peach Amaretto Sundaes

We know – peaches again? Two times in one list? But theyâ€re just so darn delicious! This dessert is a bit more sophisticated than the last for more formal parties.

2 pints vanilla ice cream, softened slightly
5 tablespoons amaretto
2 tablespoons brandy
6 ripe peaches, peeled if desired, pitted, cut into 1/2-inch-thick slices
1/4 cup sugar
1 cup crushed amaretti cookies
mint leaves for decoration (optional)

Combine ice cream, 3 tablespoons amaretto and 1 tablespoon brandy in large bowl. Stir to blend well. Cover and freeze until firm. (Can be prepared 2 days ahead. Keep ice cream mixture frozen.)

Combine peaches, sugar, remaining 2 tablespoons amaretto and remaining 1 tablespoon brandy in another large bowl. Toss to coat. Let peach mixture stand until sugar dissolves, tossing occasionally, about 15 minutes.

Divide sliced peaches among 6 dessert bowls or wineglasses. Spoon vanilla ice cream mixture atop peaches. Sprinkle desserts with crushed amaretti cookies. Decorate with  mint  Serve immediately. Serves 6. {Lindaraxaâ€s Garden}

Spiked Watermelon

This one is the easiest of all, and what screams summer more than watermelon?

1 large, ripe watermelon

2 cups amber rum

Cut a hole 2 1/2 inches wide and 2 inches deep in the watermelon rind.
Pour rum through hole and replace rind.
Chill 24 hours.
Serve ice-cold slices. {iFood}

For now, the hottest new personalized product trend is creating your own chocolate. Chocomize, a New York-based Web company, offers custom-made candy bars, designed by the consumer and shipped right to their door. You get a choice of up to five out of 90 ingredients to add to your choice of chocolate bark for over 30 million combinations to create “chocolate exactly the way you want it.” You can also design your own packaging and engrave personalized messages into the chocolate.

Ingredients include nuts, fruit, seeds, herbs, spices and decorations in addition to some peculiar choices, with some of the most outrageous including Pop Rocks, vegetarian bacon, Edamame, corn nuts and Beef Jerky. {DesignCrave}

Chocolate bars start at $3.85. Thatâ€s pricey for a piece of candy, but perhaps worth it for the custom-obsessed or socially conscious, as a portion of the proceeds for each candy bar sold go to a charity of the customerâ€s choice. Chocolate with a personalized message is also a cute party or wedding favor idea.

Chocomize is not alone in the customized chocolate-verse. Createmychocolate.com (Chocri) offers a similar service with over 100 toppings and a charity donation upon checkout. Chocri was founded in Germany and launched in the United States this past January.

The coolest thing about Chocomize, however, is its back story. Eric Heinbockel, Fabian Kaempfer and Nick LaCava, three young entrepreneurs who met at Columbia University, founded the company after realizing the economic downturn meant poor job prospects for all of them upon graduation. They decided to create their own career path and chose to start a customized candy bar business after their own research showed chocolate to be one luxury good still in demand despite the recession.{CrunchGear}

Talk about inspiring!

From left to right, the Chocomize Smores Bar, Tighty Whiteys chocolate bar, and Fresh Face Forward chocolate bar

If youâ€re having a barbecue for July 4^th this weekend – or just planning on sipping some fruity drinks with friends this summer – and you want to serve some original summery cocktails, mix up one (or a few!) of our favorites below. Then turn up some steel drum music, close your eyes and imagine the sound of the ocean and beautiful white sand beaches.

Rum Punch

This is the perfect punch bowl filler for a crowded party.

1 (46-ounce) can orange juice

1 (46-ounce) can pineapple juice

1 (16-ounce) can Coco Lopez

16 ounces of Cruzan Rum Dark

Roses Grenadine, for added color and flavor

Fresh seasonal fruit for garnish

Optional (but highly recommended): add some fruity sherbet to the bowl for extra chilliness and froth.

Combine all ingredients, except the garnish. Chill. It will make about 16 8-ounce servings. Decorate the punch bowl base with artificial tropical flowers. Add garnish. {St. Croix Beaches}

Acapulco Cliff Hanger

An true original -  and a perfect variation on the traditional tequila margarita. Watermelon lovers delight!

1 cup watermelon chunks, pureed in the blender and strained (makes about 1/3 cup)
2 ounces light tequila
1 ounce lemon simple syrup
1 ounce lime juice
1 ounce Cointreau

Club soda

Fill a chilled glass with ice. Pour everything, except the soda, into the glass and stir to chill. Add soda and stir again. Squeeze the lime on top and drop into the glass. Garnish with a lime wedge and serve. {Forbes}

Pink Salty Dog

This tropical treatâ€s cool name alone is reason enough to try it out.

Coarse salt, for rim of glass

Grapefruit slice, for garnish

1/3 cup freshly squeezed pink grapefruit juice

2 tablespoons vodka

1 tablespoon Campari liqueur, or grenadine

1 to 1/2 cups ice cubes

Place salt in a saucer. Moisten the rim of a glass with a grapefruit slice. Dip rim in salt. Combine juice and vodka with Campari or grenadine in the jar of a blender; blend. With the motor running, add ice until fully incorporated and slushy. Pour into prepared glass. {Martha Stewart}

Agave Negro

Inspired by Asian bubble tea, this blackberry concoction avoid the obvious by going for a darker berry flavor.

2 blackberries, plus 1 blackberry and 1 lime wheel skewered on a pick

1 cup ice

1 1/2 ounces reposado tequila

3/4 ounce fresh lime juice

3/4 ounce Simple Syrup

1/2 ounce Chambord

1 ounce chilled club soda

In a cocktail shaker, muddle the 2 blackberries. Add the ice, tequila, lime juice, Simple Syrup and Chambord. Shake well and pour into a rocks glass. Stir in the club soda and garnish with the skewered blackberry and lime wheel. {Food & Wine}

Brewsky Sangria

Finally, hereâ€s one for those who prefer beer to liquor.

2 Bartlett pears, peeled and chopped

1 cup plus 2 tablespoons fresh lemon juice

Four 12-ounce bottles lager, chilled

1 cup triple sec

Ice

2 Bosc pears, sliced, for garnish

In a food processor, combine the Bartlett pears with 2 tablespoons of the lemon juice and process to a puree. Slowly pour the beer into a pitcher. Stir in the remaining 1 cup of lemon juice, the triple sec and the pear puree. Fill pint glasses halfway with ice. Add the sangria and garnish with the Bosc pear slices. {Food & Wine}

Condé Nast closed the doors on Gourmet last October, but President of Consumer Marketing for Condé Nast Robert Sauerberg said the brand was never completely shut down.

“By focusing on a new way to meet consumer needs, tap into our deep branding, and approach our content differently, we came up with a product that re-imagines Gourmet and revalues engagement,” CEO Chuck Townsend said. “We are extremely pleased with the magazine apps we have developed as part of our R&D efforts, however Gourmet Live is profoundly different. We approached this like a tech company, utilizing the rich assets of a media company, keeping Condé Nast at the forefront of content innovation.”

He said Gourmet Live aims to attract a younger, Web-savvy audience in addition to previous readers of Gourmet magazine.

Gourmet Live adds a twist to the future of magazines. Previously, it was commonly agreed upon that the future of magazines was on the Internet, but individual apps are a relatively new development.

What is most interesting is Townsendâ€s statement that a technological approach was taken. He also said Gourmet Live is “not a magazine and itâ€s not a digital version of a magazine.” What is it then? If other magazines choose to follow the same path, will the word magazine and/or our current idea of what that is become obsolete in the future? We also worry about the quality of the content for such apps if technology is considered foremost in development, though the bright side is the potential for struggling publications to find new footing in the digital realm.

The Kitchn suggests these 5 blizzard-worthy foods: (1) yummy artisan bread, (2) braises and stews (like the curried vegetable and chickpea stew featured left), (3/5) the rustic Italian goodness of gnocchi and risotto, (4) and marvelous macarons to finish.

Curried Vegetables and Chickpea Stew, from "15 Braises from the Kitchn"

Maybe it’s just our dreams of a Tuscan vacation talking (sunshine, where art thou?), but we’re seriously crushing on that hearty Italian potato gnocchi. Plus – there’s no need to brave a blizzard for the grocery store! All you need is:

2 lbs starchy potatoes
1 egg, lightly beaten
1/2 – 1 cup flour
three-fingered pinch of salt

And, of course, some time & patience. Way more productive than spending your snow day watching re-runs of Jersey Shore. Trust us.

Read the Full Story {The Kitchn}

Which is why we’re delighted by Joy the Baker’s list of ten quick bread recipes – including one for Honey Cranberry Cornmeal Quick Bread (which we’ve tried – it’s “tartily scrumptious”) and, for those of you with New Year’s Resolutions to uphold, a Low Fat Oatmeal Banana Bread.

But we’re especially intrigued by this recipe for Zucchini Sweet Potato Bread – it sounds like the perfect blend of spicy, savory, and sweet:

Zucchini Sweet Potato Bread

adapted from Bon Appetit Magazine,  November 1992

2 cups all-purpose flour (I used 1 cup all-purpose and 1 cup whole wheat flour)]

2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon cloves (the nutmeg and the cloves are optional, youâ€ll just have a less spicy bread)

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 cups sugar (I used 1 cup granulated sugar and 1 cup brown sugar)

3/4 cup vegetable oil (I used 1/2 cup oil and 1/4 cup apple sauce.  Less fat.)

3 eggs

1 teaspoon vanilla extract

1 1/2 cup grated zucchini

1 1/2 cup peeled and grated sweet potato

1 cup chopped walnuts

1/2 cup dried cranberries (optional)

Preheat oven to 350 degrees F.  Butter and flour a 9×5×3- inch loaf pan and set aside.  Sift the first 7 ingredients into a medium sized bowl.  In a separate, large bowl, beat the sugar, oil, eggs and vanilla extract.  Mix in the zucchini and sweet potato.  Add the dry ingredients and stir just to combine.  Fold in the nuts and cranberries and stir well.

Transfer batter to prepared pan.  Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes.  Cool bread in pan on a rack for 15 minutes.  Loosen the edges of the bread with a butter knife and turn out on a rack to cool completely.  Can be prepared 1 day in advance.  Wrap in foil and keep at room temperature.

Read the Full Story {Joy the Baker}

Well, why not start the New Year by following the foodie philosophy of Joy Manning and Tara Desmond, co-authors of the book Almost Meatless? It’s all about adjusting recipes so they cut down the meat without losing the flavor – helping you to eat healthily, spend economically, and live more consciously.

Beyond experimenting with unusual ingredients and dishes (like a Quinoa Pilaf or a Kedgeree), Manning and Desmond recommend simply buying smaller quantities of higher quality meats in your everyday cooking.

Like in this yummy recipe for Meat Lite Lamb Chili, the perfect dish to banish your mid-winter blues:

Ingredients

1 dried chipotle chile
1 1/2 cups very hot water
2 tablespoons vegetable or olive oil
1/2 pound ground lamb
1 small yellow onion
1 jalapeño, seeded and minced
4 garlic cloves
1 tablespoon cumin
2 teaspoons coriander
1 cup cooked red kidney beans (or 1 fifteen-ounce can)
1 1/2 cups cooked black beans (or 1 fifteen-ounce can)
1 can (28-ounce) whole peeled tomatoes
1 ounce bittersweet chocolate, chopped
2 tablespoons cider vinegar
2 sprigs fresh oregano
1 cup loosely packed cilantro, roughly chopped
2 scallions, white and green parts sliced
Grated cheese of choice
Sour cream

Procedure

1. Rinse the dried chipotle under running water. Let the chile soak in the hot water while preparing the rest of the ingredients.

2. Heat the oil in a large Dutch oven or heavy-bottom saucepan over medium-high heat. Add the meat and cook to brown, stirring occasionally, about 5 minutes. Add the onions and cook another 3 to 5 minutes, until the onions begin to soften. Stir in the jalapeno and the garlic. Deglaze the bottom of the pan with a few tablespoons of the chipotle soaking water.

3. Add the cumin, coriander, beans, tomatoes, chocolate, vinegar, and one sprig of the oregano. Add the chipotle and the remainder of the soaking water. Stir to combine the ingredients thoroughly. Bring the liquid to a bare simmer and cover the pot. Simmer gently for at least 1 hour or up to 2, stirring occasionally to avoid scorching the bottom of the pot.

4. Roughly chop the oregano leaves from the remaining sprig. Stir in the chopped oregano, cilantro, and scallions just before serving the chili. Top each bowl of chili with cheese and sour cream.

Read the Full Story {Serious Eats}

We love these ideas for Recipes In A Jar – they’re gorgeous to look at, thoughtful, and lets your ‘giftee’ bake at his/her leisure. Just add a personalized tag with directions, and your present is set!

You can go sweet or savory – but we’d recommend either a Cake In A Jar or this yummy Super-Chunky Christmas Cookie recipe for a sure-fire hit this holiday season.

Super-Chunky Christmas Cookies In A Jar

1 cup toasted shredded coconut
1 cup semisweet chocolate chunks
1/2 cup chopped cashews
1 cup white chocolate chips
3/4 cup red and green M&M’s
1/2 cup Dutch-process cocoa powder
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2-liter glass jar

Beat 1 1/4 cups sugar and 1 stick butter with a mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla extract. Add the Super-Chunky Christmas Cookie mix and mix until well combined. Scoop big round cookies (about 2 heaping tablespoons each) onto a baking sheet. Bake at 350 degrees until set, about 10 to 12 minutes. Cool on a rack.

Read More {The Kitchn}

Read More {The Food Network}

The it-dessert of the moment?

A delectable, crispy, colorful cookie with a gooey melt-in-your-mouth center known as the macaron (MAC-A-RON, or, if you secretly wish you were French:MAC-A-HRAWH). These guys are getting so popular, that even Starbucks is going to start selling them (although, after you’ve read this post and become a veritable macaron snob, you may want to avoid the crumbly Starbucks imitations).

While the spelling is similar to macaroon (those yummy coconut doodads you probably munched on as a kid), they couldn’t look and taste more different. Macarons come in a variety of colors and flavors – but the one thing they have in common is that they all look too good to eat.

That is, of course, until you actually try one, and then any self-control you have will swiftly go away. If you’ve had one bite, you’ll certainly want to get your paws on more – so here are our suggestions for ways you can satisfy those macaron cravings.

TREND: FOLLOW THE BLOGS

While you certainly could seek out macarons in every patisserie you come across, it’s surprisingly difficult if you don’t live in Paris. Of course, for the brave, there’s always the option of making them yourself.

We know, scary. These little guys look about as simple to construct as a model yacht. And, to be honest, baking macarons is not like baking brownies (where you can follow any recipe and have yummy chocolate goodness in no time).

For some help along the way,we recommend the blogs of David Lebovitz, Tartelette, and Serious Eats for tips on perfecting your technique (which you’ll definitely need to create these delicate cookies), inspirational recipes, and some serious, mouth-watering food porn.

TREAT: BUY THE BOOKS

If you want to take a lesson from the macaron masters, I’m afraid you’re going to have to brush up on your francais.

Pierre Hermé, generally considered the leading expert on the macaron, is the author of the aptly titled: Macaron (€29, approximately $40 on Amazon France). His book is the one you want if you’re serious about your macaron making. You could also check out Un Amour de Macaron (A Love of Macarons – €36, approximately $52 on Amazon France) by Stephane Glacier.

Of course, if your French never progressed beyond the level of “Quoi?” there’s  I Heart Macarons by Hisako Ogita – the newest entry into the world of macarons cookbooks and the hottest little pastry book on the market. Oh, and even better? It’s under $11.

TREASURE: TRUST THE PROFESSIONALS

For the culinary disinclined, it’s probably best to leave these ambitious pastries to the professionals. You’ll have to spend a fair chunk of change, but the return will be oh so delightful.

Outside of Paris or Tokyo, the best place to pick up a Macaron is New York City – but only at La Maison du Chocolat. Feel free to stock up while you’re there – but make sure you don’t wait too long to eat them. These cookies are meant to be savored when they’re fresh.

Of course, if you’re shopping at La Maison du Chocolat, chances are you wouldn’t be able to wait even if you wanted to.

TORTURE: When Only An Original Will Do

Finally, let’s say the blogs and cookbooks weren’t enough: you tried and ended up with a baking sheet of goop (not the trendy Gwyneth kind). La Maison du Chocolat sounds delicious, but a blizzard snows all over your hopes of making it to the city. And you’re an unabashed French dessert lover who likes your macarons Parisian, or Blair Waldorf. You’re on your own for getting your goodies from the City of Lights to your doorstep – none of the shops deliver to the US. But barring a Chuck Bass in your life, FedEx International will usually do the trick (pickup before 2pm will have them at your doorstep the next day).

Name dropped on Gossip Girl as Blair’s favorite, Ladurée offers the basics – chocolate, vanilla, coffee – as well as a number of seasonal flavors. And they’ve got a hypnotizing series of macarons that dance across your screen at their dedicated macaron page. For a shop with a lower profile, Dalloyau got their start in 1682 and have had a retail presence in Paris since 1802. Though there’s not a lot of diversion from the chocolate, vanilla, pistachio and raspberry flavors common in France, we can vouch from first-hand tasting that there’s a good reason why they’ve lasted as long as they have.

Pierre Herme Chocolat au Macaron and Black Truffle Macarons

But for the type of treat that would make you seriously consider flying these little lovelies in, there’s the aforementioned Pierre Hermé’s macarons. The website is a bit of a challenge to navigate – the British flag at the top only translates a portion of the site (thus proving it is indeed French), but images from the product catalog will tempt you regardless of language. There’s a savory macaron that mixes a chestnut biscuit outer, with a mascarpone black truffle center, and enough chocolate/macaron mashups to secure Herme’s place as master of the modern macaron.