Recipes

Serves 6

For dough

INGREDIENTS

2 cups all purpose flour
½ teaspoon salt
1 tablespoon maple sugar or brown sugar
12 tablespoons cold unsalted butter cut into small pieces
¹⁄₁-½ cup ice water as needed

DIRECTIONS

Combine flour, salt, sugar in food processor and pulse to combine. Add butter and pulse to combine. Transfer to a bowl and sprinkle with water until the dough comes together. Pat into a disk wrap in plastic, refrigerate for 30 minutes. Roll out to ¹⁄₈ thickness. Fold into quarters and transfer to the back of a heavy baking sheet. Unfold the dough letting the sides hang over the baking sheet.

For the filling

INGREDIENTS

¼ cup unsalted butter, at room temperature
½ cup Rapadura brown sugar
6 crisp apples (such as Gala, Crispin or Granny Smith) each cored, and sliced into 8 wedges
¼ cup candied ginger, finely chopped
½ teaspoon ground cinnamon

DIRECTIONS

In a large skillet over high heat, melt the butter, stir in the sugar, and cook for 1 minute.

Arrange the apples in a single layer in the pan and scatter the ginger on top. Sprinkle cinnamon and cook undisturbed for 6 minutes. Add ¼ cups water and cook stirring occasionally until the apples are tender and the liquid has evaporated. Transfer the apples to a plate and cool until warm.

Roll out the dough to ¹⁄₈-inch thick circle. Mound the apples on the dough leaving a 2 inch border. Pour over any juices remaining and fold over the sides of the dough pleating as you go. The dough will not cover the sliced apples. Brush dough with butter and sprinkle with a little sugar. Bake at 400°F for 45 minutes until fruit is bubbling and the crust is golden brown.

© Recipe Property of Peter Berley

Serves 4

INGREDIENTS

For tempeh

2 tablespoons extra-virgin olive oil
8 ounces tempeh, sliced crosswise into 8 pieces
½ cup dry white wine
1 teaspoon smoked paprika
¾ teaspoon smoked sea salt or sea salt

For sauerkraut

4 tablespoons (frac12; stick) unsalted butter
3 cups thinly sliced onions
½ cup diced carrots
½ cup diced celery
1 large granny smith apple, peeled, cored and diced
1 teaspoon caraway seeds
1 cup dry white wine
2 cups sauerkeaut, rinsed and drained

1 whole smoked white fish or 1 pound kippers, sliced corsswise into 3-inch chunks
2 tablespoons chopped fresh parsley or dill

DIRECTIONS

For tempeh

Heat the oil in a medium sauté pan over medium heat. Add the tempeh and cook for 2 minutes on each side. Add the white wine, paprika, and salt. Bring to a boil and simmer until all the wine has been absorbed, 5 to 7 minutes.

In each of 2 medium saucepans over medium heat, warm 2 tablespoons of the butter. Add half of the onions, carrot, celery, apple, and caraway seeds to each pan and cook and stir until tender, 8 to 10 minutes.

For the sauerkeaut

Divide the butter between two medium saucepans and melt it over medium heat. Add half of the onions, carrot, celery, apple, and caraway seeds to pan and cook, stirring, until the vegetables are tender, 8 to 10 minutes.

Divide the wine between the pans, bring to a boil, and cook until it has reduced by half, 5 minutes. Stir half the sauerkeaut and ¼ cup water into each pan and simmer for 3 to 4 minutes.
Lay the tempeh over the vegetables in one pan and the fish over the vegetables in the other. Cover the pans and simmer 5 to 7 minutes. Add half of the parsley or dill to each pan and simmer for 1 more minute, then serve.

© Recipe Property of Peter Berley

Serves 4 to 6

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound onions, roughly chopped (about 4 cups)
4 to 6 peeled garlic cloves
2 tablespoons finely chopped fresh ginger
Sea salt or kosher salt
2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes, peeled and roughly chopped (about 8 cups)
2 teaspoons fennel seeds, lightly toasted and finely ground
¼ teaspoon ground turmeric
6 cups chicken, duck or vegetable stock, or water
1 cup heavy cream or créme fraiche
Freshly ground black pepper
Chopped fresh parsley, for serving
Honey-Crisped Walnuts, for serving

DIRECTIONS

Heat the oil and butter in a heavy, 4 to 5 quart saucepan over medium heat. Add the onions, garlic, ginger, and 1 teaspoon salt and stir well. Cover the pan and simmer over medium-low heat until the garlic and onions are soft and juicy, 15 to 20 minutes.

Add the root vegetables, ground fennel, and turmeric. Raise the heat to medium-high and cook, stirring, for 2 to 3 minutes. Pour in the stock or water and bring to a boil.

Reduce the heat to low and simmer until the vegetables are completely tender and crush easily against the side of the pan, 30 to 40 minutes. Add the cream and simmer 3 to 4 minutes. Using an immersion blender (or working carefully in batches in a food processor or stand blender), purée the soup until smooth, then season with black pepper and additional salt, as desired.

Serve hot, garnished with chopped parsley, and honey-crisped walnuts.

Honey-Crisped Walnuts

Makes about 1 cup

INGREDIENTS

1 teaspoon unsalted butter
1 cup walnut halves and pieces
3 tablespoons honey
Fine sea salt

DIRECTIONS

Preheat the oven to 350°F.

Rub a small baking dish or pie plate with the butter. Add the walnuts and drizzle evenly with the honey. Roast, stirring every 5 minutes, until golden brown, 13 to 14 minutes.

Scrape the walnuts onto a plate, season lightly with salt, and let cool. The walnuts will keep in an airtight container in the freezer for up to 3 months.

© Recipe Property of Peter Berley

Serves 4 to 6

INGREDIENTS

2 bunches watercress, trimmed, washed, stems torn into 2 inch pieces

For vinaigrette

1 tablespoon Dijon Style mustard
2 tablespoons lemon juice
2 tablespoons freshly grated parmesan cheese
5 tablespoons extra virgin olive oil
Salt and fresh ground black pepper

DIRECTIONS

Place the prepared watercress in a large bowl and refrigerate until cold.

Combine the mustard and lemon juice in a small dish and beat with a fork until smooth. Beat in the cheese. Slowly beat in the oil until the dressing is emulsified, season with salt and pepper. Toss the watercress with dressing and serve.

© Recipe Property of Peter Berley