Apple products (organic) highlight cook off

SNA cookoff overall

On a traditional dark and stormy night, about 40 adults and a dozen children sampled their way through the Summit Neighborhood Association’s fifth annual cookoff a few days before Halloween.

Gathering in Seven Stars bakery on Hope Street, the cooks brought a total of 11 entries, all with apples as the major ingredient. The dishes ranged from ice cream, muffins, cookies and cakes (spicy and cheese) to butter, cookies and turnovers with an apple onion galette thrown in. The audience brought their appetites and savored each offering, voting for their favorite as they went. Adding to the flavorful ambiance was a tasting of oils and vinegars by Olive del Mondo, also a Hope Street merchant.

SNA cookoff overall2     After the votes were counted, SNA President Dean Weinberg and board member Emily Spitzman, who coordinated this year’s event, announced the winners.

First prize, a gift certificate to Seven Stars, went to Sandy Kohring for Caramel Apple Cheesecake Bars,

Second prize, a gift certificate to Stock, a kitchen-supply store on Hope Street, went to Jade Rosendale for Apple Onion Galette.

Third prize, a gift certificate to Olive del Mendo went to Jenna Lafayette and Kimberly Aherne for Apple Butter.

The prize for best costume, a gift certificate to Hope Street emporium Frog & Toad, went to Cadyn Rosendale, 8, for her realistic portrayal of Hermione Granger.

All that was left was to polish off the last crumbs, take a final sip of coffee and head out into the storm – for which the event has been blessed for most of its life. At least there was no snow this year.

The winners and the recipes are below.

Cadyn Rosenberg

Cadyn Rosendale

Sandy Kohring

Sandy Kohring

Caramel Apple Cheesecake Bars

Ingredients

For crust

2 cups all-purpose flour

1/2 cup packed brown sugar

3/4 cup cold butter, cubed

For cream cheese layer

2 packages (8 ounces each) cream cheese, softened

1/2 cup plus 2 tablespoons sugar, divided

1 teaspoon vanilla extract

2 large eggs, lightly beaten

For apple layer

3 medium tart apples, peeled and finely chopped

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For streusel

3/4 cup all-purpose flour

3/4 cup packed brown sugar

1/2 cup quick-cooking oats

1/3 cup cold butter, cubed

For topping

1/3 cup hot caramel ice cream topping

 

Directions

1.Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13×9-in. baking pan. Bake 15-18 minutes or until lightly browned.

  1. Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust.
  2. In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer.
  3. Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Yield: 3 dozen.
Jade Rosendale

Jade Rosendale

Apple onion galette

Ingredients

pre-made pie crust

1 small butternut squash

olive oil

salt, pepper, herbs de Provence

1 baking apple

1 medium yellow onion

fresh-cut rosemary

fresh and dried thyme

Dijon mustard

Cornmeal for dusting

1/3 cup goat cheese

 

I adapted this recipe from the Food Network where it was a Stilton cheese with more herbs, less mustard (they used a seeded brown) and no cornmeal. I tried without the cornmeal and it split as I removed it. 

 

Directions

-Let the pie crust rest for 45 minutes.

-Meanwhile, split and seed the squash, drizzle with olive oil and sprinkle both sides with salt, pepper and herbs de Provence.

-Roast in oven for 30 minutes at 400 degrees, keeping oven at temperature for final baking. The squash is easily pierced with a knife, so remove the flesh from the skin and cut into cubes or wedges.

-Slice apple and onion in half and quarters, then each quarter into 4 or 5 wedges.

-Drizzle apples and onions with 2 tbsp olive oil, 1 ½ tbsp fresh-cut rosemary and mixture of ½ tbsp fresh and dried thyme, 2 tbsp Dijon, salt and pepper.

-Toss together, then add at most 2 cups of cubed squash and mix again.

-Dust a pizza tray with cornmeal, roll out the pie crust and brush entire surface with Dijon.

-Dump the filling into the center of the crust and arrange, alternating squash, onions and apples, leaving a 1″ or 1.5″ ring around the perimeter.

-Fold the first edge up over the filling, moving counterclockwise and lifting a hand-width portion at a time, overlapping the crust as you spin the pizza tray around.  Fix any tears as you go.

-Bake for 55 minutes, but at the 45-minute mark, add the goat cheese across the filling. Resume baking.

-Let cool and slide off pan.

Jenna Lafayette and Kimberly Aherne with Quinn.

Jenna Lafayette and Kimberly Aherne with Quinn.

Apple Butter

Ingredients

7 medium sized apples (we used McIntosh)

1 cup apple cider

¾ cup sugar

2 teaspoons cinnamon

⅛ teaspoon allspice

1 tablespoon lime juice

1 tablespoon vanilla

 

Directions

  1. Peel, core and cut apples into small pieces, add to a heavy saucepan
  2. Add apple cider, bring to boil and reduce heat. Simmer 20 minutes
  3. Add remaining ingredients, stir to combine, return to boil, reduce heat and simmer for 30 minutes or until thick and apples are tender
  4. Cool slightly and blend with an immersion blender until desired consistency

 

 

An apple this day keeps winter away

SNA Fall Cookoff jpeg 2015

     Since autumn is upon us, this is the time for baked goods made from that New England staple – apple.

The Summit Neighborhood Association’s annual bake off competition is set for 6:30 p.m. Wednesday, Oct. 28 at Seven Stars bakery, 820 Hope St. and the featured ingredient is apple.

Everyone in the neighborhood is invited to make their favorite apple dishes and bring them to the friendly competition – in quantities sufficient to allow dozens of people to taste them. Then prizes will be awarded for the most delicious.

And since the festivities will be held just before Halloween, dressing in costumes is encouraged and there will be prizes for those too. There may even be olive oil and wine or beer tasting, but that’s still in negotiation.

In past years, there have been snow and rain storms, but the show must go on and is sure to be a gala seasonal happening.

Preview Miriam’s master plan submission, then come enjoy the Hope Street festival

Miriam:Hope St fall fest

The Miriam Hospital plans to submit its Institutional Master Plan on Oct. 20 to the Providence City Plan Commission. In advance of that presentation, the hospital encourages its neighbors to attend a community forum to discuss plans for the main campus.

The forum will be Thursday, Sept. 17 at 6:30 p.m. in the Hurvitz Board Room (located next to the gift shop) in the main hospital building.

In general, the hospital isn’t submitting anything new for 2015, but the IMP requires that its plans be submitted every five years. As the previous two submissions have indicated, the hospital hopes to create single-patient hospital rooms in Building A some time within the next five years. Director of Community Relations Monica Anderson has indicated that the plan does not have any designs or rendering to date, nor is there current funding for the project.

Kindly RSVP for the discussion meeting by calling the Neighborhood Hotline at (401) 793-4040. Refreshments will be served.

Parking meters are not seen on the horizon for Hope Street’s business district

Parking on Hope Street has not reached the point when management by parking meters is needed.

Parking meters will not, repeat not, be coming soon, if ever, to the Hope Street commercial district.

That was the message relayed by Pernilla Frazier, co-president of the Hope Street Merchants Association, to the regular meeting of the Summit Neighborhood Association’s board of directors.

She was reporting on a presentation by Providence Parking Administrator Leo Perrotta to the merchants group on the city’s plans to expand the use of parking meters.

Frazier said Perrotta told the business owners that there were no plans in the immediate future of six months to two years for parking meters on Hope Street and perhaps not at all.  He said the Summit area is unique in the concentration of residential streets abutting the commercial area and the resulting problem of parking overflow is extremely complex. Perotta also said a solution might have to involve some sort of residential permits, and the city is not prepared to undertake that at this time, Frazier reported.

Although the city says there is some evidence of stagnation of parking along the Hope Street business district, it is currently not worthy of being solved by the imposition of meters, Perotta said. If a survey shows that 85 percent of available parking spaces in an area are taken, the city tries to intervene with management by metered parking, but that concentration has not been demonstrated on Hope Street.

In addition, there is still the question of how to define a parking spot as a right or a privilege, Frazier said, adding that the HSMA is planning to consult with an urban planner on the issue.

The SNA board, which has not formulated a position regarding parking meters, promised Frazier to work closely with the merchants as the situation develops.

Hope floats at an open microphone

SNA sponsored an open mic at the Hope Street Merchants Association's block party on Saturday and all sorts of people took advantage of the opportunity to take a shot at a show biz career. They ranged from young people . . .

. . . to very young people . . .

. . . to intense people . . .

. . . and even to a wandering giraffe with an excellent singing voice.

Come to the Hope Street Block Party

Come join your neighbors at the Hope Street Block Party Saturday from 12 to 6 p.m. put on by the Hope Street Merchants Association. SNA will host an open-microphone at a table in front of Blooming Blossoms flower shop with acoustic guitar and keyboard. Bring your songs and your courage and we’ll provide the mic. Talent is encouraged – but not required. For more information, go to: https://www.facebook.com/events/973201962698928/