A Killer Crop

by Sheila Connolly

  Add the flour mixture in 3 additions, alternating with the sour cream, beating on low speed until just blended after each. Mix in the chopped crystallized ginger.

  Spread the batter in the prepared pan, being careful not to dislodge the raw sugar.

  Bake the cake until the top is light brown and a tester comes out with just a few crumbs, about 55 minutes. Transfer to a rack and cool in the pan for 15 minutes.

  Invert the pan and tap the edge carefully on a work surface until the cake loosens. Place cake on rack and cool completely.

  Slice and serve! This cake doesn’t need any embellishment. It also keeps well and travels well.

  Kielbasa with Apples and Cabbage

  Another hearty but simple dish for a nippy night.

  Serves 4-6

  2 tablespoons olive oil

  2 medium onions, thinly sliced

  2 cloves garlic, minced (or use a garlic press)

  1 medium red cabbage, coarsely shredded

  4 apples (you want a relatively firm apple, like a Fuji or a Braeburn), peeled, cored, and sliced

  1 whole kielbasa, about 2½ pounds (you may substi- tutethesmallerindividual-sizeonesifyou prefer)

  1 bay leaf

  1 teaspoon dried thyme, or two sprigs fresh thyme

  ½ teaspoon freshly ground black pepper

  ½cupstock(youmayusebeef,chicken,orvegetable)

  1 tablespoon red wine or apple cider vinegar

  Heat the oil in a large kettle and sauté the sliced onions and the garlic for 5 minutes, until soft but not brown.

  Stir the shredded cabbage into the onions and cook for 5 minutes over medium heat.

  Add the sliced apples to the cabbage and onion mixture.

  Lay the kielbasa in the pot with the vegetables, and add the herbs and spices.

  Add the stock and vinegar. Cover the pot and bring to a boil. Reduce heat to low and simmer for 30 to 40 minutes.

  When cooked, remove the kielbasa (if whole) and cut into serving-size pieces. Arrange the cooked vegetables on a platter and top with the kielbasa.

  Serve this with boiled potatoes.

  White Chicken Chili

  This recipe has traveled a long way from its Southwestern origins, but it’s a satisfying dish for a chilly autumn night.

  1 15-ounce can navy beans

  1 large onion, chopped

  1 stick (½ cup) unsalted butter

  ¼ cup all-purpose flour

  ¾ cup chicken broth

  2 cups half-and-half

  1½ teaspoons chili powder

  1 teaspoon ground cumin

  ½ teaspoon salt, or to taste

  ½ teaspoon white pepper, or to taste

  24-ounce cans chopped mild green chilies, drained

  2 pounds (approximately) boneless, skinless

  chicken breasts, cooked and cut into half-inch

  pieces

  1½ cups, about 6 ounces, grated or shredded

  Monterey Jack

  ½ cup sour cream

  Drain the beans in a colander and rinse them.

  In a skillet cook the chopped onion in 2 tablespoons of the butter over moderate heat until softened.

  In a 6- to 8-quart heavy kettle, melt the remaining 6 tablespoons of butter over moderately low heat and whisk in the flour. Cook the roux, whisking constantly, about 3 minutes (make sure it doesn’t brown). Stir in the cooked onion and gradually add broth and half-and-half, whisking constantly until the mixture is smooth.

  Bring the mixture to a boil, then lower the heat and simmer, stirring occasionally for 5 minutes or until it thickens. Stir in the chili powder, cumin, salt, and white pepper (you may adjust the amount of seasoning to your taste).

  Add the beans, chilis, chicken, and cheese and cook over low heat, stirring occasionally for 20 minutes. Stir in the sour cream just before serving.

  You may serve this alone or over cooked rice.