Cinnamon Apple Pie Prosecco

November 4th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

2 ounces apple pie syrup (recipe follows)
Prosecco

Directions

Place about 2 ounces of the apple pie syrup in a champagne flute (less for less sweet) and fill with Prosecco, garnish with a bit of grated fresh cinnamon, stir and enjoy!

Apple Pie Syrup

Makes 2 cups

Ingredients

1 cup apple cider
1 cup sugar
Juice of ½ lemon
2 cinnamon sticks

Directions

Place all ingredients in a medium saucepan and stir. Heat to a boil and then reduce to a simmer for about 4-5 minutes or until mixture is thick. Set the cinnamon sticks aside. Allow to cool.

Cornmeal Crust Ricotta Fig Tartlets

September 25th, 2012 § 0 comments § permalink

Makes 6 Tartlets

Ingredients

1 batch cornmeal crust, refrigerated
1 pound fresh ricotta cheese
2 eggs¼ cup raw sugar
2 tablespoons honey
1 teaspoon fresh rosemary leaves, chopped
Pinch of cinnamon
1 teaspoon orange zest
1 pint of fresh figs, cut in half
½  teaspoon lavender flowers (optional)

Directions

Make sure the batch of cornmeal crust if cold and in the refrigerator.

Pre heat the oven to 375° f.

In a large mixing bowl beat together the ricotta, eggs, sugar, honey, herbs , zest and cinnamon until smooth and creamy. Set in the refrigerator while you embark on the next steps.  Roll out your cornmeal crust into 6 rounds on two baking sheets, making sure they have enough room.  Place a few dollops of the ricotta mixture in the center of each  and spread the mixture evenly leaving room on the side to roll up the crust.  Gently place a few of the fresh figs on top of each and roll or fold the sides of the crust to create an open faced mini pie or crostata.  Place a few more fresh figs on the tops where needed and sprinkle a few lavender flowers on each. Sprinkle with a bit more raw sugar if desired. Place the tartlets in the oven and bake until golden brown or about  20 -25 minutes.

Maple Sage Crusted Pumpkin Tart with Nutmeg Cardamom Whipped Cream

November 4th, 2011 § 0 comments § permalink

Makes 1 tart

Ingredients

For the tart

1½ cups all purpose flour
½ teaspoon salt
1 tablespoon fresh sage, chopped super fine
1 stick butter, cold and cubed
3 tablespoons maple syrup
¼ cup whole milk

For the filling

2 eggs
1 can (12 ounces evaporated milk)
¾ cup brown sugar
2 cups pumpkin puree (canned or fresh)
2 teaspoons fresh ginger, grated
2 teaspoons fresh cinnamon sticks, freshly grated
1 teaspoon fresh nutmeg, freshly grated
½ teaspoon fresh cloves, ground
½ teaspoon fresh allspice berries, ground
1 pinch (¼ teaspoon) white pepper

Directions

For the tart

In a food processor combine the flour, salt, and sage and mix well. Add the butter cubes into the flour and pulse several times until a coarse meal is formed. Add the maple syrup and pulse a few more times. Then as it is running pour in the milk until a ball is formed, which will be just about instantly. Turn off the machine and form the dough into a disc and place in a plastic bag and refrigerate at least 30 minutes.

Heat the oven to 375°F. Roll the tart dough out to fill an 8 inch deep dish tart pan (13-14 inches in circumference). Press the dough gently into the tart mold, roll the rolling pin over the top of the mold to cut off excess dough. Place in the refrigerator to chill at least 30 minutes.

Roll the pie dough out large enough to fill a 9-inch deep dish pie or tart pan (about 13-14 inches). Press gently in pan. If using a pie pan, crimp edges. If using a tart pan, roll the rolling pin over the top to cut the excess dough off. Chill the dough-filled pan in the fridge. In the meantime, in a large bowl, whisk together the eggs until beaten, add the evaporated milk and brown sugar and continue to whisk. Add the pumpkin puree and whisk or stir until totally incorporated and mixed. Add the spices and continue to mix until smooth. At this point taste the mixture and adjust spices to taste preference. Place the tart pan on a baking sheet and pour the filling into the tart dough filling the mold. Place in the oven and bake until the center of the pie is cooked through and does not jiggle loosely, the crust should be golden brown. This process could take up to 50 minutes. When a stick inserted into the center comes out clean, the tart is done. Take out of oven and allow to cool. After at least 7 minutes you can slip the tart through the ring mold. Cool at least 30 minutes before refrigerating to serve chilled. Serve with Nutmeg Cardamom Whipped Cream.

Nut Meg Whipped Cream

Makes 2 cups

Ingredients

1½ cup heavy whipping cream
½ cup sugar
1 teaspoon freshly grated nutmeg
1 cardamom pod (shells removed, seeds used)

Directions

With a mixer, mix all ingredients until whip cream with soft peaks is formed!

Old Fashioned Apple Pie with Cross Stitch Top

November 4th, 2011 § 0 comments § permalink

Makes 1 pie

Ingredients

For the crust

2½ cups all purpose flour
1 teaspoon salt
1 tablespoon turbinado sugar or light brown sugar
2 teaspoons freshly grated cinnamon
1¼ sticks butter, cold and cubed small
½ cup ice water

For the filling

6-8 medium tart apples, peeled, cored and sliced about a ½ inch thick
1 tablespoon lemon juice
1 tablespoon lemon zest
1 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon, freshly grated
½ cup turbinado sugar, white sugar is okay too
2 tablespoons whole wheat flour

Directions

In a medium bowl, combine flour, salt, cinnamon and sugar. Next, cut in butter with a pastry cutter or two forks until mixture resembles coarse meal. Next add the water a little bit at a time mixing after you add each few bits. Mix just until dough comes together without being wet or sticky. Turn out dough from bowl onto work surface, and knead once or twice to combine. Flatten into two disks. Wrap in plastic wrap, and refrigerate for at least an hour.

In another medium bowl add the apples, and mix with lemon juice and zest, tossing until well coated. Add the nutmeg, cinnamon, sugar and flour and mix well again until all is evenly coated all over the apples.

On a flat lightly floured surface roll out one of the discs until a smooth thin disc a few inches larger than the circumference of your pie plate. Gently fold the disc in half and then in half again and transfer to the pie plate, unfold and arrange the disc in the center of the pie plate. Place the pie plate on a large flat baking sheet and place in the refrigerator. Pre-heat oven to 375°F. Next roll out the second disc into the same size thin disc. With a pastry wheel cutter cut the dough into 12 strips about ¾ inch wide. Take the pie plate out of the refrigerator and poke holes in the bottom layer with a fork. Add filling to the pie plate, making sure it is evenly distributed. Lay about 5-7 strips across the pie evenly and parallel to each other. Then fold back every other strip half way. Lay another strip over the pie and fold the other back and then the opposite way in half. Repeat until remainder of the pie is latticed. Seal the edges with a crimping pattern making sure the dough is smooth and pushed together well. Place in the refrigerator for a few minutes and then the oven for aboout 45-50 minutes or until browned and apples are soft.

Rosemary Plum Pie Pockets

November 4th, 2011 § 0 comments § permalink

Makes 12-15 pies

Ingredients

Basic Pie Crust Dough (Recipe Follows)
6 medium plums, peeled, cored and chopped fine
1 tablespoon fresh rosemary, chopped fine
1 pinch of ground cardamom
½ cup light brown sugar or sugar in the raw
1 teaspoon lemon juice
1 egg, beaten
1 teaspoon flaked sea salt
1 teaspoon turbinado sugar or sugar in the raw

Rosemary Sugar

Directions

Pre-heat oven to 400°F.

In a small mixing bowl, combine all plum filling ingredients and mix well. Roll out dough and cut dough into 12 to 15 4-inch squares. Put 2 tablespoons of mixture of the dough on one side, and fold over. Using wet hands, moisten the seal so it sticks together. You can use a fork to press it down or roll it over like an empanada. Place on a greased baking sheet. Brush outside with beaten egg wash, and sprinkle with salt and sugar. Bake for about 20 minutes or until golden brown. Sprinkle some rosemary sugar on top!

Pie Crust Dough

Ingredients

1½ cups all purpose flour
2 tablespoons sugar
1 teaspoon cinnamon (optional)
1 teaspoon salt
1¼ sticks of unsalted butter, chilled and cubed
1 egg yolk
2 tablespoons ice water

Directions

Mix together flour, sugar, cinnamon and salt in a large bowl until combined well. Using your hands, add butter and crumble into the flour (a food processor can also be used) until the crust mixture resembles a coarse meal. Add the egg yolk and the ice water, and mix together gently until dough is moist. Form dough into a flat disc, wrap in plastic and chill for at least 1 hour.

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