In the mood for Baking with Apples!

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“With an apple, I will astonish Paris!” Paul Cezanne (1839-1906) Still Life with Apples

 

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“There’s small choice in rotten apples.” The Taming of the Shrew William Shakespeare (1564-1616)

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“Comfort me with Apples, for I am sick of love.” Song of Solomon 2:5

 

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Apple Crumb Nut Muffins

This recipe comes from The Muffin Lady, Muffins, Cupcakes, and Quick Breads for the Happy Soul, by Linda Fisher.
Linda has an interesting story… divorced and struggling to provide for her young son, she adapted her mothers pancake recipe into a muffin batter and began baking muffins and selling them out of her red Radio Flyer wagon on the sidewalks of Westminster, Maryland.  But soon the Health Department intervened, telling her that would have to stop as she did not have a department approved commercial kitchen.  Fortunately, the local community came together to support “The Muffin Lady” and the fire department offered her the use of their government approved kitchen.
Concerning baking with apples, she says, “Apples have a flavor, but they need some seasoning when they are baked.  Cardamom, cinnamon, nutmeg, and cloves are key spices with apple, pumpkin, and other autumn fruits.  Summer fruits don’t need them because they tend to be pungent enough on their own.”
These muffins are a great example of this as the moist base is just softly flavored with the fresh apples and the sweet, spiced, crunchy topping provides the complimentary flavor and texture.
I think the flavor of these muffins improves with time so try to make them a bit ahead of time. They easily keep for several days.
 
Streusel Topping
 
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/4 cup flour
1/2 stick butter
1/2 cup finely chopped pecans
Mix all of the dry ingredients except the nuts.  Cut the butter into the mix using your hands to break into large chunks.  Mix by hand until small balls form,  Toss the nuts lightly into the mix.
For the muffins:
2 large granny smith apples, peeled, cored and small diced (about 3 cups)
2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 cup whole milk
4 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup canola oil
Preheat the oven to 350 degrees.  Sift together the dry ingredients,  Make a well in the center.  Blend in the eggs, milk, butter, vanilla and oil.  Fold in the apples.  Spoon the batter into a wax paper lined muffin pan, filling cups almost to the top.  Top with streusel and bake until light golden brown and toothpick comes out clean.   Baking time will be 25-40 minutes depending on size of muffin tin.  Makes 12 (4-ounce muffins) or 6 (8-ounce muffins.)
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All American Apple Turnovers

I love making these turnovers.  It is best to use a combination of apples in your filling to create the best texture and flavor.  Try a combo of Granny Smith and Golden Delicious, Rome or Jonathans.  Just make sure they are of the firm, cooking apple variety.  These are amazing fresh out of the oven so for entertaining, get them all ready and keep them in the refrigerator, ready to bake.  They are still good the day after baking but you will find the pasty to be softer and less flaky.  The recipe comes from Gourmet Magazine.
 
First, make the dough and chill:
 
1 1/2 cups all purpose flour
1/2 cup cake flour
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 sticks (6 ounces) cold, unsalted butter, cut into 1/2 inch slices
4 ounces cold cream cheese, pinched into small pieces
1 egg yolk, lightly beaten
3-4 tablespoons ice water
In a food processor, combine the 2 flours, sugar, and salt and process until blended.  Add the butter and cream cheese and pulse 10-12 times until the butter is coated with the flour and is the size of small peas.
Combine the egg yolk with 3 tablespoons of the ice water.  Pour this mixture through the feed tube and continue pulsing several times, until the dough just begins to clump together, but before it forms a ball on the blade.  (Use the remaining 1 tablespoon ice water if the dough seems too dry)
Using floured hands, pat the dough into a ball, then press it into a 4×6 inch rectangle, about 1 1/2 inches thick.  Dust the dough lightly with flour and wrap in wax paper.  Refrigerate for at least 30 minutes before rolling out.
To make the turnovers:
 
2 tablespoons unsalted butter
3 large apples, peeled, cored and cut in 1/4 inch dice (3 cups)
1/2 cup apple cider, or unsweetened apple juice
2 tablespoons sugar
2 tablespoons fresh lemon juice
pinch of salt
1/2 cup unsweetened apple butter
1 teaspoon finely grated lemon zest
1 teaspoon cinnamon
pinch of ground cloves
pinch of ground allspice
cream cheese dough
1 egg, beaten with 1 tablespoon water
Melt the butter in a large skillet over medium high heat.  Add 2 cups of the diced apples and cook, stirring frequently, until the begin to color, about 5 minutes.  Stir in the cider, sugar, lemon juice and salt. Reduce the heat to moderate and cook until the liquid is reduced and the apples appear almost dry but still retain their shape, about 5 minutes longer.  Remove the skillet from the heat and sir in the apple butter, lemon zest, cinnamon, cloves and allspice, along with the remaining cup of raw apples. Transfer the apple mixture to a medium bowl and refrigerate, uncovered, until cooled completely.
On a lightly floured work surface, roll out the cream cheese dough to an 18-20 inch rectangle, 1/16 inch thick.  Using a 6 inch plate or bowl as a guide, cut out eight rounds as close together as possible.  Gather and re-roll the dough then cut out 2 additional rounds.
Spoon the cooled apple filling on the lower half of each of the rounds.  Lightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular turnovers.  Press down on the edges to seal, first with your fingers and then with the times of a fork.  Using the back of a small knife, press into the sealed edges a 1/2 inch intervals to create a scalloped effect.   Transfer the turnovers to a heavy, parchment paper lined baking sheet and refrigerate for at least 15 minutes.
Bake the turnovers in the middle of the oven for 10 minutes.  Move them to the upper rack and bake for 8-10 minutes longer, or until the pastry is a deep golden brown and he filling begins to bubble.  Let cool on a rack.
Drizzle with a confectioner’s sugar glaze if desired:
 
1/2 cup confectioner’s sugar
1/4 teaspoon vanille
2 or more teaspoons water
Whisk together until glaze is a nice drizzling consistency  Transfer to a zip lock sandwich bag and snip off a tiny piece of one corner and use this to pipe the glaze onto the turnovers.
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Ina’s French Apple Tart with Cinnamon Ice Cream


Ina says that this just might be her favorite dessert and I just might agree.  I’ve made this a number of times and it is simply a perfect recipe.  You will find it in Barefoot Contessa, Back to Basics. The only addition I made was to use a baking sheet with sides and wrap it in foil because the sugar and butter do burn on the pan , and sometimes in the oven, and create a bit of a mess to clean up.  I like to have this all ready and bake it during dinner because it is to die for warm out of the oven.  Amazing, it stays crisp and if there are leftovers, they usually disappear around breakfast time the next morning. (Wish I had gotten a photo of the whole tart but sometimes enjoyment cannot wait for photography!)


For the pastry
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons cold, unsalted butter, diced
1/2 cup ice water
For the apples
4 Granny Smith Apples
1/2 cup sugar
4 tablespoons cold unsalted butter, small diced
1/2 cup apricot jelly or sieved apricot jam

2 tablespoons water

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade.  Pulse for a few seconds to combine,  Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.  With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.  Dump onto a floured board and knead quickly into a ball.  Wrap in plastic and refrigerate for at least an hour.

Preheat the open to 400 degrees.  Wrap a jelly roll pan with foil then line with parchment paper. (this will help with the cleanup)

Roll the dough slightly larger than 10×14 inches.  Using a ruler and a small knife, trim the edges.  Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem.  Remove the stems and cores with a sharp knife and a melon baller.  Slice the apples crosswise in 1/4 inch thick slices.  Lay overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.  Sprinkle with the full 1/2 cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking.  If the pastry puffs us in one area,cut a little slit with a knife to let the air out.  Don’t worry!  The apple juices will burn in the pan but the tart will be fine!  When that tart is done, heat the apricot jelly together with the water and brush the apples and the pastry completely with the jelly mixture.  Loosen the tart with a metal spatula so tit doesn’t stick to the paper.  Allow to cool and serve warm or at room temperature.

Serve with cinnamon ice cream or gelato, or vanilla ice cream sprinkled with cinnamon.

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In the mood for Cheese Straws!

Ten years ago I moved to the land of cheese straws.  Actually, it is the land of chicken pot pie, sugar cake, pulled pork barbecue, country ham biscuits, caramel cake, AND cheese straws.  Every person I know has either a favorite recipe or a favorite source for each of these wonderful foods.

The arrival of November got me thinking about entertaining so I thought that I would share some ideas for pre-dinner party nibbles.  I like to save the heavy hors-d’oeuvres for cocktail parties and simply serve a couple of light savory bites before a sit-down party.  We call that having “just a little something” before dinner.

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White Cheddar Cheese Straws

  On top of being light, crispy, and spicy, these are also extremely quick and easy to make.  This recipe is based on one published in Southern Living in 2007.
6 ounces sharp white cheddar cheese, cut into cubes
3/4 cup all-purpose flour
1/4 cup unsalted butter, cut into four pieces
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon dried crushed red pepper ( I use 1/2 tsp. for spicy straws)
1 tablespoon half and half
Combine the first 4 ingredients in a food processor and pulse until mixture resembles coarse crumbs.  Add red pepper flakes and half and half and process until dough forms a ball, about 10 seconds.
On a well floured surface, roll into a rectangle, about 1/8 inch thick.  Using a pizza wheel or a big knife, trim the edges a bit to even them up and then cut the dough into straws about 1/4 inch wide.  Place on an ungreased baking sheet (I like to use parchment paper).
Bake at 350 degrees for about 10 minutes until ends are just slightly browned.  Cool on baking sheet on a wire rack.
Makes about 2 dozen

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Olive Straws

Just realized that these don’t really fit the category of Cheese Straws as they contain no cheese… just olives and puff pastry.  But, I’ll call it culinary license and carry on.  I tried the recipe on a whim just because it looked fun…and I happen to love olives.   If you are an olive lover too, what could be better than wrapping them up in a crispy shell?  This is adapted from Michel Roux Pastry, Savory and Sweet.  The “adaptation” is that I use Pepperidge Farm frozen puff pastry instead of making it from scratch!
1 sheet Pepperidge Farm frozen puff pastry, defrosted
about 15 large green olives, stuffed with pimentos
egg wash (1 egg yolk mixed with 1 tablespoon milk)
ruler or tape measure
On a lightly floured surface, roll out pastry sheet to measure 9 1/2 x 13 inches.  Cut this rectangle into two pieces, one measuring 9 1/2 x 5 1/2 and the other measuring 7 1/2 by 9 1/2.  Don’t stress over the exact measurements…these are the ones that worked for me.  The idea is that you need two pieces of puff pastry, both the same length but with one a couple on inches wider than the other so that you can have extra room to cover and go between the olives.  Now place these two sheets of pastry on a baking sheet in the frig. for 10 minutes to chill.
Take the smaller piece of pastry and starting about 1/2 inch from the short side, lay olives end to end.  Create three rows like this, with about 1/2 inch in between.  (see photos below…kind of blurry but maybe helpful)  Now brush all of the exposed pastry between the olives with the egg wash.  Cover with the larger piece of pastry and press the whole surface of the pastry between the olives firmly with your fingertips.  Refrigerate for at least 20 minutes.
Preheat oven to 400 degrees.  With a very sharp knife, trim and neaten the edges of the pastry and cut it crosswise into 1/4 inch slices.  The olives may slip around a bit but you can trim and reposition them on the baking tray.  Lay the straws flat on a parchment lined baking sheet and bake for 10 minutes or until lightly brown.  Transfer to a wire rack to cool slightly and serve.
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Pepperoni Pinwheels

Another easy nibble using frozen puff pastry.  I like to get these all ready to pop in the oven and keep them in the frig until the guests start to arrive.  They are quite irresistible when hot out of the oven and still awfully decent at room temp.  ( From Cocktail Food, by Mary Corpening Barber and Sara Corpening Whiteford)
1/2 cup finely grated Gruyere cheese
3/4 teaspoon dried sage
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1 puff pastry sheet, thawed
2 tablespoons honey mustard
2 ounces packaged sliced pepperoni (I like to use the extra thin sliced pepperoni)
1 egg, slightly beaten
     Mix the Gruyere, sage, oregano, and pepper together in a small bowl.  Lay the puff pastry on a lightly floured surface with a short side closest to you.  Cut in half crosswise.  Now with a long side facing you, spread half of the honey mustard onto each half, leaving a 1 inch border at the tops.  Divide the pepperoni and arrange in a single layer over the mustard.  Top each with 1/2 of the Gruyere mixture.  Brush the farthest edges with the egg.  Roll each puff pastry piece tightly from the closest edge to the egg coated edge to make 2 logs.  Lay them seam side down on a baking sheet and chill until firm, about 30 minutes.
Preheat oven to 400 degrees.
Prepare 2  parchment lined (or foil lined) baking sheets.
note:  The puff pastry can be filled and rolled up to 1 day in advance and refrigerated, or frozen up to 2 weeks in advance,  Thaw, cut, and bake as directed

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