TASTE OF HOME_2012 _EDITION

SATURDAY, NOVEMBER 3rd CRETE CIVIC CENTER • PLATTSBURGH, NY Doors Open At 11:00am Show Starts At 2:00pm

TICKETS: $15 • AVAILABLE AT Price Chopper & Wilson’s Appliance Center

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PLATTSBURGH

Price Cho er is Helping You Stay Hea hy & Live Well We have everything you need to be well, feel well & look well.

Taking Care of Your Family’s Health and Wellness.

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Meet Taste of Home Culinary Specialist Michael Barna!

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ichael is a born entertainer who loves sharing his talents with his audiences. “I love being on stage, entertaining, and sharing my love of cooking,” exclaims Michael.

“It’s all about bringing the family back to the table.” His love of family food can be traced back to his grandmother ’s Hungarian cooking, which he describes as “comfort food from loving hands.”

Michael has been cooking since he was 13, and earned his Associate of Occupational Studies degree from the Culinary Institute of America (CIA) in Hyde Park, New York. He has facilitated private and online cooking classes, appeared in local and national television commercials, and been featured in national recipe showcases. Michael has helped open three gourmet casino restaurants in Atlantic City and spent time as Executive Sous Chef at a prestigious 5 Diamond 4 Star hotel in Philadelphia before becoming the Executive Chef for a major national gourmet specialty food shop. As if those accomplishments weren’t enough, he has even worked as a culinary hand model!

Michael enjoys the simple pleasures (Captain Crunch is a favorite treat of his), but also believes that good food comes from the work you put into it, noting that “the best things come from the five percent you put in after you think you’re done.”

When not “wowing” attendees at Cooking School shows, Michael loves drumming, motocross, watching classic vintage movies and enjoying great food.

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A•R•T•S A•N•D C•R•A•F•T•S F•A•I•R November 3 10 a.m. - 5 p.m.

November 4 10 a.m. - 4 p.m.

SUNY Plattsburgh Fieldhouse 167 Rugar St., Plattsburgh, NY

145 Vendors Admission $3.00 12 & under - free Sponsored by the SUNY Plattsburgh College Center.

For information call (518) 564-4321 32224

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PLATTSBURGH

Introducing the LIGHT Way to Do Sweet —

Domino® Light and C&H® Light Sugar & Stevia Blend

he makers of Domino® Sugar and C&H® Sugar introduce the newest product to their family of sweeteners, Domino® Light and C&H® Light.

The new Light products are an all-natural blend of pure cane sugar and stevia, with half the calories of sugar. By blending pure cane sugar with naturally sweet stevia, and a natural flavor to enhance the taste, Domino Foods has created a delicious light sweetener with no artificial ingredients.

calories per packet.

The stevia plant has been used for centuries as a sweetener. Pure cane sugar and zero-calorie stevia come together in Domino® Light and C&H® Light to create the ideal sweetener – a perfect sweet taste and half the calories of sugar.

“With most lower-calorie sweetener substitutes, baking success can be limited. Domino® and C&H® Light make baking lower-calorie recipes easier, with better quality and without forgoing taste,” states Domino Foods Vice President of Sales and Marketing, Maria Machita.

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Both brands, Domino® Light and C&H® Light, are available in two package sizes, a 40-count packet box and a 2 lb. re-sealable pouch.

The 40-Count packet box is convenient for quick, portion control servings for beverages or for sprinkling on fruit or cereal. Individual packets of our sugar and stevia blend are ideal for travel, in offices, or for everyday convenience. Domino® Light and CH® Light packets are a perfect, low-calorie sweetener solution, with only 5

The 2 lb. pouch offers the sweetness equivalent of a 4 lb. bag of sugar and is ideal for baking or for everyday sweetening. The re-sealable pouch makes scooping and storing easy and mess-free. And it’s easy to convert your recipes—just replace 1 cup of sugar with 1/2 cup of Domino® or C&H® Light Sugar & Stevia Blend to lighten your recipe by 350 calories.

Ms. Machita goes on to explain how Domino Foods created the unique sweetness of their new product, “We added a natural flavor to enhance the taste of Domino® and C&H® Light, which makes baked goods taste so good.”

Find baking tips plus light and delicious recipes using Domino® Light and C&H® Light, at: dominosugar.com/light –and– chsugar.com/light

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Light Chocolate Pudding & Whipped Cream Yield: 4 Servings Pudding 1/4 cup plus 1 Tbsp. - Domino® or C&H® Light 1/4 cup - unsweetened cocoa powder 1/4 cup - cornstarch 2 cups - 1% milk 1 tsp. - vanilla extract In a small saucepan, whisk together all dry ingredients. Whisk in milk, 1/2 cup at a time, until combined. Place over medium heat, and continue to whisk until the pudding becomes thick and begins to bubble. Remove from heat and whisk in vanilla. Pour into medium-sized bowl or individual serving bowls. Place a piece of plastic wrap on the surface to prevent a skin from forming.

Chill for at least 2 hours. Serve with fresh whipped cream.

Whipped Cream 1 cup - heavy cream 1 to 2 Tbsp. - Domino® or C&H® Light 1/2 tsp. - vanilla extract In a large bowl, whip cream with an electric mixer on medium speed until soft peaks are just beginning to form. Add Domino® or C&H® Light and vanilla; increase speed slightly until stiff peaks form.

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PLATTSBURGH

The #1 Branded Egg in the United States

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t’s no secret Eggland’s Best (EB) is proud to hold their eggs to the highest standards of freshness, taste, nutrition and quality.

From feeding their hens an all-natural, vegetarian diet, to creating a strict quality assurance program, to localizing production, Eggland’s Best is always striving to deliver consumers the freshest possible eggs that are superior in taste and nutrition.

In fact, the distinctive “EB” stamp assures consumers they are purchasing a superior egg that contains 25 percent less saturated fat, 10 times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs.

Additionally, EB eggs are a good source of vitamins B2 (riboflavin), B5, and B12.

The commitment Eggland’s Best withholds to producing a better egg, has resulted in many prestigious awards including the Gold Medal for superior taste, appearance and freshness from The American Masters of

Taste for the last 10 years, the Good Housekeeping Seal from Good Housekeeping Research Institute, one of the 25 Healthiest Foods for Women by Prevention Magazine (2010), one of the Best Packaged Foods by Prevention magazine (2012), Best Grab-and-Go Breakfast Food by Health magazine (2011) one of the Top 125 Foods for Men in the Men’s Health annual nutrition awards for seven consecutive years (2005-2011) and one of the top 125 Best Packaged Foods for Women according to Women’s Health magazine for three years (2008, 2010, 2011).

Eggland’s Best eggs are certified as Kosher and are available in the following varieties: large, extra large, jumbo, cage free, organic, hard-cooked, and liquid egg whites.

If you’re in the mood for a sweet and savory recipe, try this Pear & Vanilla French Toast Bake recipe courtesy of Eggland’s Best:

Pear & Vanilla French Toast Bake ***Original recipe by Eggland's Best Yield: 16 servings Prep Time: 15 Minutes (1 hour refrigerate time) Cooking Time: 40 minutes Ingredients • 12 slices of bread, cut into small cubes • 8 Eggland's Best eggs (large) • 3/4 cup fat-free half & half • 2 teaspoons vanilla extract • 2 tablespoons sugar • 1 1/2 teaspoons ground cinnamon • 2 pears, peeled and sliced thin • 1/2 cup light brown sugar, packed • 2 tablespoons butter • 1/2 cup chopped walnuts (optional)

• Arrange half of the bread mixture on the bottom of the casserole dish; spread pears on top of bread, then layer remaining bread over pears.

• Pour egg mixture over bread & pear layers, using a spatula or wooden spoon to gently press down on the bread to allow egg mixture to soak in.

• Cover dish tightly with plastic wrap and refrigerate for 1 hour.

• Remove from refrigerator when you are ready to bake, and let it stand at room temperature for 30 minutes before baking. If you are using walnuts, sprinkle walnuts over the top before baking.

• Bake uncovered at 350 degrees F for 40 minutes or until eggs are set and bread is puffed up. Cool slightly before serving.

Preparation: Tips: • Spray a 13” x 9” casserole dish with cooking spray • You can replace the walnuts in this recipe for pecans and set aside. or almonds.

• Cut bread into cubes and set aside to dry out • Serve with powdered sugar, maple syrup, or fresh slightly. whipped cream.

• In a large bowl, whip eggs, half & half, vanilla, sugar, and cinnamon until eggs are foamy; set aside.

Nutrition: • In a large skillet, melt butter and brown sugar over Serving size 1 Serving. Calories 148, Fat 5g (34% calories medium heat until sugar begins to lightly bubble. from fat), Cholesterol 77mg, Sodium 134mg, Total Remove from heat and place sliced pears in skillet, Carbohydrate 19g, Dietary Fiber 1g, Protein 5g stirring until pears are coated with the brown sugar mixture.

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Johnsonville Italian Sausage and Taste Of Home Bring New Flavor to Traditional Dishes Made with only premium cuts of pork and the perfect blend of spices since 1945, Johnsonville Italian Sausage brings the level of quality confident cooks are looking for when creating their families’ favorite “keeper” recipes. Whether it’s elevating the flavor in your family’s traditional lasagna, or adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is the perfect choice.

Try Johnsonville’s Italian Meatballs recipe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time.

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ohnsonville Sausage announced it will team up with Taste of Home Cooking School to bring confident cooks new and delicious ways to add flavor to family meals throughout the fall.

Johnsonville Italian Sausage – available in both links and ground form – is a versatile ingredient that can add delicious flavor to a host of different recipes. While other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own.

Johnsonville Italian Meatballs Yield: 6 servings Prep Time: 25 min Cook Time: 20 min Ingredients: • 1 pkg. (19 oz.) Johnsonville Mild Italian Sausage Links or Ground Sausage • 1 egg, lightly beaten • 1/3 cup dry bread crumbs • 1/4 cup Parmesan cheese, grated • 1/4 cup milk • 1/4 cup onion, finely chopped

Preparation: 1.

Preheat oven to 350 o F. 2.

In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.

3.

Remove sausage from casings.

4.

Add sausage to the bread crumb mixture and mix well.

5.

Shape into 20 meatballs; arrange on a shallow baking pan.

6.

Bake for 20 minutes or until meatballs are cooked through (160 o F).

7.

Serve with your favorite sauce and spaghetti.

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SATURDAY rd NOVEMBER 3 AT THE CRETE CIVIC CENTER • PLATTSBURGH, NY

Win a Ne Range fro w m

Doors Open At 11am Show Starts At 2pm

Tickets $$ 00 15 00

AVAILABLE AT: Price Chopper & Wilson’s Appliance Center

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SATURDAY rd NOVEMBER 3 AT THE CRETE CIVIC CENTER • PLATTSBURGH, NY

Win a Ne Range fro w m

Doors Open At 11am Show Starts At 2pm

Tickets $$ 00 15 00

AVAILABLE AT: Price Chopper & Wilson’s Appliance Center

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Pulled Pork Goes Beyond The Bun I

f America had a signature dish, it might just be the pulled pork sandwich. This timeless favorite has already captured our hearts – so isn’t it time to discover new favorites? Offering ample leftovers and delicious versatility, pulled pork is finally getting a new look and going beyond the bun.

New takes on pulled pork will revitalize and add a flavorful dose of creativity to family mealtime. Once the pulled pork is prepared, it can be enjoyed throughout the week in so many ways — with effortless wraps, salads, pizzas, vibrant tacos and more.

Wake up your everyday dinner routine with these mouthwatering ideas from the National Pork Board: • Pulled Pork Wrap: For an easy lunch, combine pulled pork, chopped romaine lettuce, Parmesan cheese and Caesar dressing in a flour tortilla. If enjoying at home, warm the wrap in a sandwich press or skillet for a restaurant-quality touch.

• Pulled Pork Fried Rice: Put down that Chinese take-out menu! Fried rice is a great way to use up leftover protein, rice and veggies. In this flavorful stir-fry, classic Americana meets Asia with a combination of white or brown rice, pulled pork, diced vegies and a lightly beaten egg.

• BBQ Pulled Pork Pizza: Think past your basic pizza night with this sweet and savory take: top storebought pizza dough with barbecue sauce, your favorite cheese, pulled pork and sliced green onions. Bake on high heat until the cheese is melted and the crust is golden brown.

• Pulled Pork Scramble: Pulled pork for breakfast? Absolutely. Add leftover pulled pork to a scramble of eggs, onions, bell peppers and cheese. Served alongside sliced tomatoes and buttered toast, it’ll feel just like Sunday brunch — even on a Monday night.

To prepare perfect pulled pork, follow these simple tips from the National Pork Board: • The Cuts: The best roasts for preparing pulled pork include the hearty, succulent Boston Blade Roast (also known as the Boston Butt), which comes from the pork shoulder, and the leaner, flavorful pork sirloin roast, from the lower end of the loin.

• The Temperature: For fall-apart pork, your best tools are patience and indirect heat. If preparing the roast in the oven or on the grill, the ideal “low and slow” preparation calls for temperatures between 250 and 300°F, for 1 to 1 1/2 hours per pound. In a slow cooker, heat pork for 6 to 8 hours on low or 4 to 5 hours on high.

• The Pull: When finished cooking, remove from heat and let sit, covered in foil, for 10 to 15 minutes.

“Pull” or shred meat with two large forks, and place in a large baking dish or pan. Discard any remaining fat, drizzle with sauce if desired, and serve.

For more versatile pork recipes and inspiring tips, visit PorkBeInspired.com or Facebook.com/PorkBeInspired. Follow the National Pork Board on Pinterest and Twitter @AllAboutPork.

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Saladmaster® Makes Nutrition Easy and Delicious

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aladmaster® is a 66-year-old American based company and international direct marketer of healthy cooking solutions. Manufactured with pride in the heartland of the U.S.A., Saladmaster® is committed to their mission “We teach people how to prepare healthy, delicious meals for their families using the right equipment and techniques.”

Bringing healthy meals to your family’s table is quick and easy, made possible by several unique features of the Saladmaster® product:

that you are preparing meals for your family using the cleanest, safest materials available in the world today.

Saladmaster® protects the quality, purity, color and flavor of food and resists chemical reaction with acids and enzymes in foods.

• An audible Vapo-Valve™ alerts the chef to the To learn more about healthy and nutritious food preparaprogress of the food being cooked. This technology allows tion using Saladmaster or if you’re interested in a full time you to cook at lower temperatures, retaining an average of or part time career opportunity go to www.saladmaster.com 93% of the nutritional value of your food. This translates and click on “Find a Dealer”. into better tasting, healthier food for your family.

• Detachable handle system allows you to Contributor: Randy 2.

Place salmon on top of tomatoes take your meal from the Pigeon; Wilsonville, Oregon, U.S.A. and squeeze lemon juice from 2 lemon stovetop to the oven to Saladmaster® Regional Manager halves over the salmon. Sprinkle dill, salt the table for beautiful and pepper over food in pan. serving and easy cleanup Prep Time: 5 min 3.

Top salmon with lemon rounds as well as convenient Cook Time: 25 min and place second cup of tomatoes over storage.

Yield: 4 servings salmon.

• State of the art 4.

Cover and place burner on mediengineering allows for Ingredients: um heat. Cook for approximately 15 mincooking without nutri3 bunches fresh spinach, approximately utes. ent-leaching water or 5-7 ounces, washed 5.

Reduce heat to low and cook an calorie added oil so only 2 cups cherry tomatoes, cut in half additional 7 minutes per 1-inch of thickthe most nutritious and 1 ½ pounds fresh salmon, rinsed and at ness of the salmon or until center of appetizing food reaches room temperature salmon reaches desired level of doneness. your family table.

2 lemons, slice 1 lemon widthwise into 6.

Serve with rice and fresh vegeta• Saladmaster uses rounds and cut second lemon in half bles 316Ti technology that 1 tablespoon fresh dill combines 316 Stainless ¼ teaspoons salt Tip: Saladmaster® thermal core construcSteel with Titanium. We ¼ teaspoon pepper tion features the same thickness along the are the only cooking sysbottom and the sides of the pan. This tem to use 316Ti steel assures that heat is distributed equally made from steel mills in Directions: throughout the entire pan, giving you better the U.S.A. and 1.

Place spinach in the bottom of the and more consistent results. In addition, the Switzerland. This Saladmaster® 11” large skillet and place 1 waterless technology allows you to maxiadvancement provides cup of tomatoes on top of spinach. mize flavor and nutrition. you peace of mind, secure in the knowledge

Lemon Dill Salmon with Vegetables

*Offer valid on residential products only. Customer must notify their Culligan dealer no later than 30 days after purchase. Offer good at this location and other participating dealer locations.

Receive $100 Off any Culligan® Water Treatment System Purchase Limited time offer. See participating dealer for details. ©2010 Culligan International Co. May be subject to credit approval. Not valid with other offers. Dealer participation may vary.

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100% Culligan® water. 100% satisfaction guarantee*.

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Taste Of Home Offers Cooks Great Deals on Cookbooks, Kitchen Gadgets and More With Its Online Store

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aste of Home offers cooks across the country the ultimate online source for clever kitchen tools, cooking gadgets, Taste of Home Cookbooks and more on ShopTasteofHome.com. Each item on the site is carefully hand-selected by the Taste of Home team with the goal of encouraging creativity in the kitchens of the world’s largest community of home cooks.

only researching recipe ideas, but searching for kitchen tools and cookbooks to make their time in the kitchen even more enjoyable,” says Catherine Cassidy, Editor-inChief for Taste of Home. “ShopTasteofHome.com is an incredible resource for those who love to cook or bake and shop from the comfort of their own home. The site is a destination for all the exclusive Taste of Home books and publications, plus individually selected kitchen tools and gadgets that reflect the trends we see from our interaction with home cooks across the country.”

ShopTasteofHome.com is a one-stop resource for all things Taste of Home, whether cooks are looking for issues of the brand’s magazines or the massive collection One recent introduction to ShopTasteofHome.com is of cookbooks ranging from simple-to-create appetizers to family-friendly main dishes to show-stopping desserts. the Taste of Home Best Loved Recipes cookbook. It is Each of the books on the site offers reader-submitted, Taste of Home’s greatest ever recipe collection with 1,485 test-kitchen approved recipes, tips and stories, as well as mouthwatering main dishes, simple sides, soups, eyethe inspiring food photography that Taste of Home fans opening breakfasts and much more. Every recipe is the have come to know and love. ShopTasteofHome.com also tried-and-proven favorite of a real cook like you, includfeatures a carefully curated selection of novel, useful and ing the Turtle Praline Tart recipe below: creative kitchen tools and gadgets that make cooking and baking more efficient. The site offers a 100% satisfacYield: 16 Servings Bake at 450°F for 8 minutes. Remove tion guarantee; if cusPrep: 35 min. + Chilling foil; bake 5-6 minutes longer or until tomers are disappointlight golden brown. Cool on a wire rack. ed with their purchasIngredients • In a large saucepan, combine es, they may return the • 1 sheet refrigerated pie pastry caramels and 1/2 cup cream. Cook and items at any time, no • 36 caramels stir over medium-low heat until questions asked.

• 1 cup heavy whipping cream, caramels are melted. Stir in pecans.

Shoppers are encourdivided Spread filling evenly into crust. Drizzle aged to watch for spe• 3-1/2 cups pecan halves with melted chocolate. cial online sales and • 1/2 cup semisweet chocolate chips, • Refrigerate for 30 minutes or until promotions that make melted set.

Whip remaining cream; serve with Taste of Home cooktart. books and special Preparation recipe collections even • Unroll pastry on a lightly floured Nutrition Facts more affordable. surface. Transfer to an 11-in. fluted tart 1 slice with 1 tablespoon cream equals pan with removable bottom; trim edges.

335 calories, 24 g fat (4 g saturated fat), 4 “At Taste of Home, • Line unpricked pastry shell with a mg cholesterol, 106 mg sodium, 31 g carbowe know that today’s double thickness of heavy-duty foil. hydrate, 3 g fiber, 4 g protein. home cook is spending

Turtle Praline Tart

more time online, not

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Mrs. Dash, THE Salt-Free Flavor Statement

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ored with beef and pork or challenged by the same old chicken dinner? For your next meal, create a bold flavor statement with all-natural, salt-free Mrs. Dash Seasoning Blends! Available in 14 different varieties, Mrs. Dash brings surprisingly delicious, salt-free flavor to any meal!

Looking to enhance the flavors of your favorite dishes? Mrs. Dash adds all the flavor without the salt! Try adding a dash of flavor to a popular dinnertime favorite – pork chops. Mrs. Dash’s Apple Pork Chops recipe combines tangy Granny Smith apples with flavorful pork loin and Mrs. Dash Original Blend to create a mouth-watering meal your family is guaranteed to love!

For more quick and easy recipes, visit www.mrsdash.com.

Apple Pork Chops Ingredients: 3 tbsp Mrs. Dash® Original Blend 4 4-oz pork loin chops 2 Granny Smith apples, peeled, seeded and cut into 8 wedges 2 tbsp olive oil Directions: 1. Sprinkle apples and pork chops evenly with Mrs. Dash® Original Blend.

2. Heat sauté pan to medium heat. Add 1 tbsp olive oil and cook the apples 3 minutes.

3. Move apples to a plate. Add remaining olive oil to pan and brown pork chops on both sides.

4. Return apples to pan on top of chops and cook 3 minutes, turning once. ©2012 B&G Foods, Inc.

Nelson’s Flower Shop 39282

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518-561-2200 Serving Breakfast & Lunch 317 Cornelia Street, Plattsburgh, NY • 518-324-2220

www.nelsonflowershop.com Mon.-Fri. 8am-6pm • Sat. 8am-2pm • Closed Sunday

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Winery Turns Holiday Entertaining into Holiday Fundraiser T

he holiday months are a festive time of the year filled with friends and families gathering together to celebrate one another and the year. Whether it’s over a dinner table or across the kitchen table, great food and wine are passed and poured as we toast the people that make our lives special.

For the third year, Gallo Family Vineyards® is offering a simple way for Americans to help seniors who may not be surrounded by friends, family and the abundance of food that is traditionally associated with the holidays. There are more than 8 million seniors that face the threat of hunger every day. With the third annual Gallo Family Vineyards Every Cork Counts™ the simple act of entertaining with wine and mailing in the cork will help to end senior hunger.

Gallo Family Vineyards invites America to join them to raise up to $100,000* for Meals On Wheels Association of America® (MOWAA). Making a difference in the lives of these seniors in need can be as simple as uncorking a bottle of wine or signing into Facebook. The corks from any bottle of Gallo Family Vineyards portfolio of approachable and food-friendly wines can be mailed back through December 31, 2012. For every cork mailed back a $5 donation will be made to MOWAA. Additionally, a simple, fun Facebook game can be played to make virtual corks count to raise money and awareness for this important cause. More information is available at www.everycorkcounts.com.

“We are proud to support Meals On Wheels

Association of America’s mission to end senior hunger,” says Stephanie Gallo, a third generation Gallo family member. “For the third year in a row, the Every Cork Counts program gives Gallo Family Vineyards and the thousands of Americans who enjoy our wines an easy way to support this important cause.”

In the spirit of the season and this important cause, Gallo Family Vineyards has opened its family cookbook to share a recipe for the holidays.

This sweet apple cake is a wonderful dessert to serve after a home-cooked dinner or as a warm treat to greet guests stopping over for some holiday cheer. The orange and walnut glaze pairs wonderfully with the citrus notes in the Gallo Family Vineyards Moscato.

And when the last guest leaves, be sure to send in the corks to make every cork count to end senior hunger for Meals On Wheels Association of America. *Gallo will donate $5 for each Gallo Family Vineyards cork mailed between August 1, 2012 and December 31, 2012 and received by January 10, 2013 to Meals On Wheels Association of America®, up to $90,000. Gallo will also donate $0.10 for each consumer who participates in the Facebook app for a maximum total donation of $10,000 during the social media promotion. To learn more about Every Cork Counts and where to send your corks visit the official website at www.EveryCorkCounts.com, www.mowaa.org or join in at www.Facebook.com/GalloFamilyVineyards.

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Glazed Fresh Apple Cake with Orange and Walnut From the Gallo Family recipe book Pairs well with Gallo Family Vineyards® Moscato Yield: 10 servings Prep time: 10 minutes Cook time: 45 minutes

Fresh Orange Glaze

For brunch or dessert, this crowd-pleasing cake is also big on flavor. You’ll need one orange for both the zest and juice in the cake and glaze.

1 tablespoon orange juice 1 teaspoon grated orange zest ¾ cup confectioners sugar Preparation Preheat the oven to 350°F. Grease a bundt or tube pan and set aside.

In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy and the mixture turns almost white. Beat in the eggs and orange zest. Sift the flour, salt, baking soda, and cinnamon together and beat in to the batter until just blended.

Stir in the walnuts and apple. Spoon the batter into the prepared pan.

Ingredients ½ cup (1 stick) unsalted butter, softened 2 cups granulated sugar 2 large eggs 2 teaspoons grated orange zest 2 cups all-purpose flour ¾ teaspoon salt 2 teaspoons baking soda 2 teaspoons cinnamon 1 cup coarsely chopped walnuts 3 cups grated tart apple, such as Granny Smith

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Bake for 45 minutes or until a cake tester inserted near the center comes out clean. Let cool in the pan completely, then invert on a serving platter. For the glaze, whisk the orange juice, zest, and confectioners’ sugar together until smooth. Drizzle over the cake.

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