Fresh fall recipes

CHICOPEE, Mass. (Mass Appeal) – Fall is among us and now is the perfect time to start using up all of your fresh vegetables! Tinky Weisblat, the “Diva of Deliciousness” visited the show to make a corn and tomato soup, and an apple fritter dessert

Corn & Tomato Soup Ingredients:

  • 2 cups tomatoes (if you have the patience to dip them in hot water and peel them, you’ll avoid having little pieces of tomato skin in your soup; if you don’t, live with the skin!)
  • 2 cups corn
  • 1 large onion, roughly chopped
  • 1 large garlic clove, minced
  • 1/2 bell pepper, roughly chopped
  • seeded jalapeño peppers to taste, roughly chopped
  • a handful of fresh cilantro leaves
  • 1 teaspoon cumin seed
  • 1 quart chicken or vegetable broth
  • salt and pepper to taste (how much salt depends on how salty your broth is)
  • grated store (Cheddar) cheese for garnish (optional but very good)

 Cooking Directions:

  • In a large pot, combine all the ingredients except the cheese.
  • Bring the soup to a boil; then reduce the heat and simmer, covered, until the vegetables are tender (about 30 minutes).
  • Cool the soup slightly, and puree it in a blender or food processor. Serve with or without the cheese.

Apple Fritters Ingredients:

  • 1 egg
  • 1/4 cup sugar
  • 1/3 cup milk
  • 1 teaspoon canola oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup flour
  • canola oil for frying
  • 1 cup apple chunks (bite-sized pieces)


Cooking Directions:

  • First, prepare the batter. Beat the egg until it is light. Add the sugar, milk, oil, and lemon juice, and mix well. Mix in the baking powder, salt, and cinnamon; then gently stir in the flour. The batter should be fairly smooth. (A few lumps will disappear in cooking.) Let the batter sit in the refrigerator for at least an hour.
  • When you are ready to fry your fritters, pour 2 inches of oil into a fryer or heavy skillet and heat it to between 350 and 370 degrees.
  • Stab each piece of apple with a fork, and dip it into the batter.
  • Allow it to drip a bit, but don’t shake off the batter.
  • Carefully lower the coated fruit into the fat, and cook until the first side is brown; then turn and cook the other side.
  • You may cook 5 or 6 pieces at once.
  • Remove the fritters with a slotted spoon, and keep them warm in a 250-degree oven until all are ready.
  • Serve alone, or covered with powdered sugar or warm maple syrup.

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