'SEPTEMBER STAPLES' ~ ANEMOME & APPLES / MICHIGAN WALDORF SALAD with SWEET & SPICY PECANS

"There is greatest relish for the earliest fruit of the season."

~ Martial

~ Japanese Anemome

(Anemone X hybrida)

MICHIGAN WALDORF SALAD with SWEET & SPICY PECANS

~ Delicious salad hints of autumn

(adapted from Bon Appetit Sept. 1999)

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1 cup dried Michigan tart cherries

(can soften in boiling water if preferred)

1/2 cup mayonnaise

3 Tbsp. sour cream

2 Tbsp. fresh lemon juice

1 Tsp. sugar

4 cored Granny Smith apples (cut into 1/2 inch cubes)

1 1/3 cups thinly sliced celery

1 1/3 cups halved red seedless grapes

salt & freshly ground pepper

Romaine or mixed greens for autumn color

Sweet & Spicy Candied Pecans

• Whisk mayonnaise, sour cream, lemon juice and sugar in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt & freshly ground pepper.
• Arrange on greens and spoon salad over. Top with Candied Pecans. (6 servings)

Note: If substituting red apples, use green grapes.

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Sweet & Spicy Candied Pecans

3 tablespoons Michigan maple syrup

1 1/2 Tbsp. sugar

3/4 tsp. salt

1/4 tsp. (generous) freshly ground black pepper

1/8 teaspoon cayenne pepper

1 1/2 cups pecan pieces (or walnuts)

• Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
• Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
  

Family Name:
Ranunculaceae = Buttercup or Crowfoot Family
Scientific Name:
* Anemone x hybrida
Common Name:
Japanese Anemone