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Apple Ginger Cookies

I like Thanksgiving and all the traditions that go with it.  The one exception might be that pumpkin pie really isn’t my favourite dessert.  Once a year isn’t really enough frequency to complain about this seriously but it always just seems to be the same.  I challenged tradition this year by making these Apple-Ginger cookies.  (We also had some excellent pumpkin pie that our neighbours brought.)

The base recipe I used is from and can be viewed by clicking here.  As my first modification I axed the nuts.  Almost always with cookies (and especially with brownies) I feel that nuts are an unwelcome distraction both from a taste and textural standpoint.  I didn’t have any raisins on hand so they went too but weren’t really missed–might include them next time.

The recipe calls for finely dicing the apples and cooking them for ten minutes.  Grating always seems easier with something like that so that’s the route I took and cooked the apples much longer on very low heat.  This gave me an intensely-flavoured candied apple compote of sorts.  I can see apple sauce or even better apple butter working just as well.


Quick Pickle II: Ginger

Ginger 1When ethnic cuisines are exported, mass-marketed, and made available for home delivery here in North America (“pizza-fication” perhaps?) their quality usually suffers in two ways: Shortcuts are taken in technique and inferior ingredients are used.   Thankfully, it is tough to get a master sushi chef if you’re only willing to pay minimum wage (I imagine) but unfortunately it doesn’t seem to be nearly as difficult to get discount wasabi and pickled ginger.