Green Apple and Celery Salad with Walnuts and Lemon Vinaigrette

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

6 large or 8 medium celery stalks
13 cup roughly chopped walnuts
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon-style mustard
1 garlic clove, crushed
2 teaspoons honey
½ teaspoon coarse sea salt or kosher salt
5 tablespoons extra-virgin olive oil
Freshly milled black pepper
1 large Granny smith apple
¼ cup finely chopped celery leaves

DIRECTIONS

Peel away and discard any tough fibers from the celery stalks. Trim the celery leaves and reserve. Slice the celery on the bias into 18-inch thick pieces about 1 inch in length. Transfer the celery pieces to a bowl of cold water and refrigerate.

In a small skillet over medium heat, toast the nuts for 3 to 4 minutes, shaking the pan for even browning. Transfer the nuts to a plate to cool.
In a salad bowl, combine the lemon juice, mustard, garlic, honey, and salt. Whisk in the oil and season with pepper.

Peel and quarter the apple. Core and slice each quarter into 2 wedges. Cut the wedges across into thin slices. Add the apple slices to the dressing and toss.

Drain the chilled celery and dry in a salad spinner or blot dry with a paper towel. Add the celery, celery leaves, and walnuts to the apples and toss. Serve immediately or refrigerate for up to 1 hour.

© Recipe Property of Peter Berley

Apple Gallette

January 14th, 2011 § 0 comments § permalink

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
11-½ 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 18 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 18-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

Braised Sauerkraut Apples and Onions with Fried Tempeh/ Smoked Whitefish

January 14th, 2011 § 0 comments § permalink

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

Quince and Apple Tart with Half White Flour Crust

January 2nd, 2011 § 0 comments § permalink

Serves 4 to 6

INGREDIENTS

For the crust

2 cups Cayuga Organics farmer ground half white flour
½ teaspoon sea or kosher salt
½ cup sugar
2 sticks unsalted butter, cut into small dice, and very well chilled
¼ cup ice water

DIRECTIONS

Combine flour, salt, and sugar in the bowl of a food processor. Pulse to combine.

Add butter, and blend 15 to 20 seconds.

Start the blender and immediately start pouring water in a slow, steady stream. Should take 10 to 15 more seconds. Stop motor. The dough should appear dry, but hold together when pinched. If it falls apart, add another couple of tablespoons of ice water.

Turn dough out on to a sheet of plastic wrap, form into a 1 inch thick square, wrap, and refrigerate 1 hour to hydrate.

For quine

3 ripe quince
2 cups apple cider
2 cups sugar
1 stick of cinnamon
2 allspice berries
2 slices of lemon
Pinch sea or kosher salt

DIRECTIONS

Peel quince, slice into 6ths, and then core. Place in a sauce pan with the remaining ingredients, and cover with water. Bring to a boil, drop to a simmer, and cook partially covered until the quince is very soft when pierced with a paring knife. Carefully remove the quince to a sheet tray and chill.

For the apple puree

2 Granny Smith or other tart apples
½ stick butter
½ cup sugar
Generous squeeze lemon juice
¼ teaspoon sea salt
2 tablespoons corn starch

DIRECTIONS

Add apples, butter, sugar, lemon, and salt to a small pot. Add water to barely come up to the tops of the apples. Bring to a boil, drop to a simmer, and cover with a parchment paper hat. Cook until the apples are very soft – about 30 minutes.

Dissolve corn starch in 2 tablespoons water, and then add to apples. Return to a boil, and then remove from heat, and transfer to the bowl of a blender. Puree well on high, scraping down the sides as necessary, and strain. Refrigerate.

To assemble tart

Cut dough in half, and roll out on a lightly floured surface to about 18” thick. Dust again with flour then transfer to a parchment lined sheet tray, and refrigerate at least 1 hour.

Once crust has chilled, place into a 12″ x 4″ rectangular tart mold sprayed with PAM. Work crust into corners, then trim, leaving ¼” of crust above edge of the tart mold. Refrigerate ½ hour to prevent it from shrinking. Preheat oven to 375°F.

Place a sheet of parchment over the tart shell, fill with baking beans, and blind bake in the oven on a sheet tray until golden brown – about 40 minutes.

Remove from the oven, carefully remove parchment, and pour off baking beans (save for another use). Spread ½ to ¾ cup apple puree evenly along the bottom of the tart shell.

Cut quince pieces on a hard bias into ¼ inch slices. Arrange on top of apple puree in an overlapping pattern.

Return to the sheet tray, and bake 30 to 40 minutes, or until the apple puree starts to bubble at the edges, and the crust is a darker golden brown on the edges.

Chill 1 hour, cut, and serve with caramel ice cream, and diced apples cooked in bourbon.

Recipe Property of Gabe McMackin

Apple Bread Pudding with Golden Raisins

November 22nd, 2010 § 0 comments § permalink

Serves 8

INGREDIENTS

2 tablespoons unsalted butter
1 loaf Challah bread, crusts removed, cut into 1-inch cubes
3 granny smith apples, peeled, cored and cut into ½-inch pieces
1 cup (6 ounces) golden raisins, plumped in hot water for 15 minutes
3 large eggs
¾ cup sugar
¼ teaspoon cinnamon
â…› teaspoon freshly grated nutmeg
â…› teaspoon ground ginger
¼ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups whole milk
2 tablespoons unsulfured molasses
¼ cup sliced almonds

PREPARATION

Preheat the oven to 350°F.

Generously butter a 9×13-inch deep baking dish and set aside.

Spread the bread cubes on a baking sheet and toast in the oven for 6 minutes, until crisp. Transfer to a bowl and add the apple and raisins.

In a medium bowl, using a handheld electric mixer or whisk, beat the eggs with the sugar. Beat in the ground spices, vanilla and salt.

In a medium saucepan, heat the milk with the molasses until just warm to the touch. Gradually beat the warm milk into the egg mixture, scraping the bottom and side of the bowl. Spread bread mixture out in your large baking dish, or distribute it among ramekins. Pour the custard over the bread mixture, nudging the bread around a bit to make sure it soaks all of the pieces. Let stand for 5 minutes.

Sprinkle the almonds on top. Bake in the center of the oven for about 40 minutes, until puffed and set, with the tops lightly browned. Let the bread pudding rest for at least 15 minutes before serving.

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