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Flaky Pie Dough for single crust

6 tart apples, peeled, cored and diced

1 Tbsp unsalted butter

1/3 cup firmly packed light brown sugar

1 Tbsp all-purpose flour

1/2 tsp ground cinnamon

2 Tbsp brandy

1 tsp finely grated lemon zest

1 large egg beaten with 1 tsp water

1 Tbsp granulated sugar

1 C heavy cream

2 Tbsp pure maple syrup

 

Pepare the dough.  Butter 4 individual ramekins or baking dishes and place on a baking sheet.

Transfer the dough to a lightly floured work surface and divide into 4 equal pieces.  Roll each piece into a round about 1/8” thick and slightly larger than the mouth of each ramekin.  Place the rounds onto a baking sheet and refrigerate until ready to use.

Preheat the oven to 400°.  In a saucepan, cook the apples, butter, brown sugar, flour, and cinnamon over medium heat, stirring, just until the fruit starts to soften and the mixture thickens, about 7 minutes.  Remove from heat and stir in the brandy and lemon zest.  Mix well and divide between the ramekins.

Top each ramekin with a round of dough, pressing it down to seal it around the mouth of the dish.  Brush the top of the dough with the egg wash and sprinkle with granulated sugar.  Bake until the dough is golden brown, the fruit is tender, and the juices are bubbling, about 30 minutes.  Remove from the oven and let cool for 10 minutes.

To make the maple cream, in a bowl, using an electric mixer, whip the cream until soft peaks form.  Gradually whip in the maple syrup, beating until medium peaks form.

Serve the pot pies with the maple cream.  Recipe from Dessert of the Day by Kim Laidlaw

Apple Cranberry Salsa

Ingredients:

1 medium red onion, finely chopped (about 2 C)

2 apples, cored and chopped

1 jalapeno, seeds & ribs removed, diced

1 1/2 C water

1/2 C apple cider vinegar

1 tsp salt

1/2 C sugar

2 Tbsp honey

4 C (about 1 1/4 pounds) fresh whole cranberries, rinsed

 

Directions:

In a large pot, add the onion, apples, jalapeno, water, vinegar, salt, sugar and honey and place over medium high heat.  Bring to a boil, then reduce heat to low.  Cook for five minutes or until onions are translucent.  Add the cranberries and cook for 20-30 minutes, just until cranberries start to break down and the apples are cooked, but still firm.

 

Remove from heat and add salsa to clean jars.  On a folded-over dishtowel (for padding), strongly tap the bottom of the jar on the counter to help pack down the salsa, leaving 1/2” headspace.  Using a damp, clean towel, wipe the rims of the jars, and top the jars with lids and rings.  Process in a water bath for 10 minutes.  Remove each jar with tongs and let cool on the counter.

 

Yield: 4 half-pints

Time: 1 hour

 

**This salsa is packed with spice and is a light appetizer that is perfect for starting a heavy wintertime meal.  Serve with grilled crostini or homemade tortilla chips, or try some as a fresh garnish on roasted meats.  While you can safely water bath can this recipe, you can also make it in advance and store it in the fridge for the Thanksgiving table.

 

Recipe from Edible Seattle November/December 2012 edition, recipe by Amy Pennington

 

Ingredients:

3 Tbsp butter

4 eggs

1 C 2% milk

1 C all-purpose flour

1/4 tsp ground nutmeg

 

Topping:

3 Tbsp. butter

2 medium apples, sliced

3 medium pears, sliced

3 Tbsp. sugar

Maple syrup, optional

 

Directions:

  1. Preheat oven to 425°. Place butter in a 10-in ovenproof skillet; heat in oven 2-3 minutes or until butter melts.  Tilt pan to coat evenly with butter.
  2. Place eggs, milk, four, sugar and nutmeg in a blender; cover and process until smooth. Pour into hot skillet.  Bake 17-20 minutes or until puffed and browned.
  3. Meanwhile, for topping, heat butter in a large skillet over medium heat. Add apples, pears and sugar; cook 12-15 minutes or until fruit is tender, stirring occasionally.
  4. Remove pancake from oven; fill with topping and serve immediately. If desired, serve with syrup.

From TasteofHome.com

Ingredients:

6 cups torn chunks French, sourdough or country loaf, torn into bits (I use 2 7-ounce demi-baguettes)
5 tablespoons unsalted butter
1 large Spanish or sweet onion, chopped small
1 large or 2 small stalks celery, diced small
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon table salt, plus more to taste
Freshly ground black pepper
1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
1/4 cup roughly chopped flat-leaf parsley
3 sage leaves, minced
1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
1 large egg

 

Directions:

Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.

Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.

Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.

* On a technical note, I insist upon calling stuffing what is actually dressing, even though I know it is wrong. Although they use the same recipes, stuffing goes inside the bird, dressing is baked outside, and I insist that it is better outside the bird. When making stuffing to, uh, stuff, uh, places, one must cook the bird to a higher-than-normal temperature to ensure that the stuffing inside is free from undercooked poultry drippings. Seeing as most turkey is dry enough, I see no point in helping it along.

 

http://smittenkitchen.com/blog/2013/11/apple-and-herb-stuffing-for-all-seasons/

Apple Walnut Chutney

6 cups chopped peeled tart cooking apples (Braeburns, Pink Ladys, Pippins, etc.)

2 cups chopped tart soft apples (Jonagolds, Ruby Jons or Ida Reds)

2 cups chopped onions

1 1/2 cups packed brown sugar

2 tsp pickling or canning salt

1/2 tsp freshly ground black pepper

1/2 tsp ground nutmeg

1 1/2 cups cider vinegar

1 cup chopped toasted walnuts

 

Directions:

  1. Prepare canner, jars and lids (7ea 8oz jars)
  2. In a large pot, combine cooking apples, soft apples, onions, brown sugar, salt, pepper, nutmeg and vinegar. Bring to a boil over medium heat, stirring often.  Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until soft apples start to break down and mixture is thick enough to mound on a spoon.  Stir in walnuts.
  3. Ladle hot chutney into jars, leaving 1/2 inch headspace. Remove air bubbles and adjust the headspace as necessary by adding hot chutney.  Wipe rim and place hot lid disc on jar.  Screw band down until finger-tip tight.
  4. Place jars in canner and return to a boil. Process for 10 minutes.  Turn off heat and remove canner lid.  Let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that aren’t sealed.

Serve on top of a salad with blue cheese.

Recipe from The Complete Book of Picking by Jennifer MacKenzie

Ingredients:

1 package (1/4 oz) active dry yeast

1/4 cup warm water (110-115°)

1 1/2 cup all-purpose four

1/4 cup sugar

1/4 cup col butter, cubed

1 cup heavy whipping cream, warm (110-115°)

1/4 cup evaporated milk, warm (110-115°)

3 egg yolks

 

FILLING:

2 cups finely chopped peeled apples

1/2 cup raisins

1/4 cup cinnamon-sugar

 

Glaze:

2 cups confectioner’s sugar

1 teaspoon vanilla extract

2-3 tablespoons 2% milk

 

In a small bowl, dissolve the yeast in warm water.  In a large bowl, combine the flour, sugar and salt.  Cut the butter until crumbly.  Add the yeast mixture, cream, milk and egg yolks; stir until mixture forms a soft dough.  Cover and refrigerate overnight.

In a small bowl, combinet he filling ingredients.  Punch down dough; divide in half.  On a lightly floured surface, roll out one portion into a 13×7” rectangle.  Sprinkle with half of filling.

Roll up jelly-roll style, starting with a long side.  Pinch ends to seal.  Place seam side down on a greased baking sheet, pinch ends together to form a ring.  Repeat with remaining dough and filling.  Cover and let rise in a warm place, about 45 minutes.

Bake at 350° for 25-30 minutes or until golden brown.  Remove from pans to wire racks to cool.  Combine the confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency.  Drizzle over warm tea rings.

 

Prep time: 20 minutes + chilling

Bake time: 25 min + cooling

Yield: 2 rings (6 slices each)

 

From TaseofHome.com

4 red bell peppers

3/4 lb penne pasta

1 bunch kale, stemmed and chopped

1/4 C olive or other oil

3/4 C jarred salsa

2 cloves garlic, minced

5 oz goat cheese, crumbled

 

  1. working over a gas flame or under the broiler, char the peppers all over. Place in a paper bag and close tightly; let steam for 15 minutes.  Peel, seed and chop.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the kale 2 minutes before the pasta is done. Reserve 1 cup pasta cooking water, then drain the pasta and kale.
  3. In a large skillet, heat the oil over medium-high heat. Add the peppers, salsa and garlic.  Cook until the garlic is fragrant and the salsa is reduced slightly, 3-5 minutes.  Remove from heat and transfer 2/3 of the pepper mixture to a blender.  Add 1/2 C pasta cooking water and half the goat cheese.  Puree until smooth, then return the pepper sauce to the skillet.  Add the past and kale and toss over low heat until coated, adding mroe pasta water as needed; season with salt and pepper.  Serve with the remaining goat cheese.

 

 

Recipes from RachelRayMag.com