Archive | Fall 2012

Red Lion Apple Pie

Red Lion Inn Apple Pie

Red Lion Apple Pie

President Calvin Coolidge said he never ate anything half as good as the pork apple pies his stepmother made. One hopes he and Mrs. Coolidge tried the Red Lion Inn apple pie on one of their visits. We bet it’s every bit as good as his mom’s.

Yields 1 pie

  • 5 pounds McIntosh apples, peeled, cored and sliced (If McIntosh are not available, substitute another tart apple such as Cortland.)
  • 1 cup plus 1 tablespoon sugar
  • 2 teaspoons ground cinnamon
  • Crust for a two-crust pie (recipe follows)
  • 1 tablespoon butter
  • 1 egg
  • 1 tablespoon milk

Preheat oven to 375º.

Place apples in a large bowl. Combine 1 cup of the sugar and the cinnamon and add to the apples. Toss until well mixed.

Fill the unbaked pie shell with the apple mixture, and dot with the butter. Fit the top crust over the filling, and crimp the top and bottom edges together to seal the apples in.

Whisk together the egg and the milk. Brush the top crust with this egg wash and sprinkle with the remaining 1 tablespoon sugar. Pierce the top crust in several places with a sharp knife.

Bake at 375º for 50 to 60 minutes, or until the apples are tender when tested with a thin knife.… Read the rest

Continue Reading ·

Lisa Newmann’s Accidental Apple Pie

Apple Pie
Photo courtesy of Carole Murko

CRUST (pâte brisée)

  • 2 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 sticks chilled unsalted butter
  • 2 tablespoons ice water

Blend flour, sugar, salt and butter (by hand or in a food processor); add the ice water and shape the dough into a ball. Flatten the ball and press into a fluted pie plate.

TOPPING (make it and chill it)

  • ½ stick unsalted butter, softened
  • ½ cup brown sugar (or a mix of white and brown)
  • 2 tablespoons flour
  • 1 teaspoon cinnamon

Preheat oven to 350° F.

FILLING

  • 2⁄3 cups sugar
  • 3 tablespoons flour
  • 1½ cups sour cream
  • 1½ teaspoons ginger
  • 2 tablespoons pure vanilla extract
  • 1 egg plus 2 whites
  • 5 Granny Smith apples, peeled and thinly sliced

In a large bowl, mix together the sour cream, sugar, salt, spices, eggs and flour. Add the sliced apples and toss carefully. Place filling into crust and sprinkle chilled, crumbled topping over the top (or make pâte brisée in shapes of leaves, stars, hearts….)

Bake at 350° for 60–75 minutes. Let pie cool; then refrigerate.

Read the rest
Continue Reading ·

Spicy Roasted Pumpkin Seeds

  • 2 cups pumpkin seeds, washed and dried
  • 2 tablespoon sunflower oil
  • 1 teaspoon allepo, if you have it
  • 1 teaspoon chipotle
  • ½ teaspoon cayenne
  • ½ teaspoon cumin
  • 1 teaspoon sea salt

Mix the spices together with the oil at the bottom of a medium bowl. Put the seeds in the mixture and toss so all of the seeds are coated. Lay out on a baking sheet and place in oven at 350° for about 35 minutes, tossing occasionally. Let cool and store in an airtight container.

Read the rest
Continue Reading ·

Klara Sotonova’s Apple Strudel

Apple Strudel dough

FILLING

3 pounds apples, peeled and diced

2 tablespoons lemon juice

2 cups sugar, divided use

½ cup raisins

1⁄3 cup walnuts, chopped

¼ cup breadcrumbs

1 teaspoon lemon zest, grated

1 teaspoon cinnamon

Cut the apples into small dice. Mix with the lemon juice and 1 cup of the sugar.

Let stand for 30 minutes while preparing the pastry.

Drain the apples very well. The sugar will have drawn out juice that, if left in the filling, will make the bottom of the strudel soggy.

Mix the apples with the remaining ingredients

PASTRY

1¼ cups bread flour

¾ cups water

¾ teaspoon salt

1 egg

2 teaspoons vegetable oil

Mix all ingredients into a smooth dough. The dough will be very soft. Coat dough with oil and place on an oiled sheet pan. Rest dough for 1 hour at room temperature.

Dust surface with flour for rolling. We like to roll out the dough as thinly as possible. At this point place your hands gently under the dough and stretch it gently to increase its size. The goal with this amount of dough is a sheet 3 feet by 5 feet that you should be able to see your hands through.… Read the rest

Continue Reading ·

Jefferson Diller’s Perfect Apple Pie

Adapted from Professional Baking by Wayne Gissle We love this formula! It makes a mean apple pie! We prefer Honeycrisp apples from Windy Hill orchard in Great Barrington. The below formulas will yield one 9-inch pie.

  • 2 pounds apples, peeled and sliced
  • 1 tablespoon butter
  • 1⁄3 cup sugar
  • ¼ cup water, cold
  • 3 tablespoons cornstarch
  • ½ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 teaspoons lemon juice
  • 5 tablespoons butter

Sauté the apples lightly in the first quantity of butter until they are slightly softened. Add the first quantity of sugar as the apples cook. This draws juice from the apples, which will then simmer in these juices.

Mix the water and cornstarch until smooth. Add the starch mixture to the apples and boil until the liquid is thick and clear.

Remove from the heat. Add the remaining ingredients. Stir gently until the sugar is dissolved and the butter is melted. Cool completely.

Fill your pie shell. Bake in a conventional oven at 425° F. (conventional) for 30–40 minutes, or in a convection oven at 350° for 25–30 minutes.

PIE DOUGH

  • 2½ cups pastry flour
  • 6½ ounces vegetable shortening
  • 1⁄3 cup water, cold
  • 1 teaspoon salt
  • 2 tablespoons sugar

Sift flour into a mixing bowl.… Read the rest

Continue Reading ·

Pumpkin & Ricotta Pappardelle

Serves 2–4

  • 1 (3-pound) pumpkin, cut into 1-inch chunks
  • 2 tablespoons butter
  • Salt and pepper
  • Vegetable oil
  • 1 large bunch of sage (1 cup leaves, loosely packed)
  • ¾ pound fresh pappardelle pasta
  • 1 pound fresh ricotta

Spread out pumpkin chunks in a large roasting pan. Dot with butter, and sprinkle with salt. Roast in the oven at 400 for 45 minutes or until tender.

Pour oil in a heavy-duty pan about ¼ inch deep and turn on high heat. Once hot, drop in a handful of sage and fry for about a minute. Remove leaves with a slotted spoon and let drain on a paper towel. Repeat until all sage is fried.

Boil and drain pasta according to instructions on package.

Toss pumpkin, ricotta and pasta in a large bowl. Season with salt and pepper and top with fried sage.

Read the rest
Continue Reading ·

Sausage, Kale & Pumpkin Soup

Recipe adapted from Mark Bittman, the master of simple, elegant, seasonal cooking.

Serves 2–4

  • 4 cups pumpkin
  • 4 cups chicken or other stock
  • 2 links sausage
  • 1 bunch kale
  • Salt and freshly ground pepper

Place pumpkin in a saucepan with stock to cover and a pinch of salt. Turn heat to high and bring to boil. Cover pan, and adjust heat so the mixture simmers. Cook until pumpkin is very tender, about 30 minutes. If time allows, cool.

Sauté sausage over high heat. When done, remove from pan and set aside. Sauté kale in the fat left from the sausage. Add more oil if necessary. When done, set aside with sausage.

Place pumpkin mixture in blender—in batches if necessary— and purée until smooth. This would also be a great time to use an immersion blender. Pour into a bowl and stir in sausage and kale.

Read the rest
Continue Reading ·

Chicken Stuffed with Apples and Cheddar Cheese

Chicken Stuffed with Apples and Cheddar Cheese

  • 4 boneless chicken breasts
  • 2 large Granny Smith apples, cut into ½-inch cubes
  • 1 cup chopped walnuts
  • 1½ cups shredded cheddar cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ½ teaspoon freshly ground nutmeg
  • 2 tablespoons extra-virgin olive oil
  • Extra-virgin olive oil, kosher salt and pepper for seasoning chicken
  • Butter

Glaze:

  • 3 tablespoons apple preserves
  • 2 tablespoons brown sugar
  • 2½ tablespoons cider vinegar
  • 1 tablespoon Dijon mustard

Pound the chicken breasts until they are ½ inch thick. You can use either a meat mallet or a rolling pin. Place flattened chicken on a plate, cover with plastic wrap and place inside refrigerator.

In a dish, combine apple cubes, walnuts, cheddar cheese, kosher salt, pepper, nutmeg and olive oil.

Preheat oven to 375°F.

Remove chicken breasts from refrigerator. Place the apple mixture on one half of the chicken breasts. Fold the other side of the breast over the apple mixture—the chicken should resemble a half moon.

After all four chicken breasts are stuffed, place them in a baking dish. Pat the outsides of the chicken dry with a paper towel, then drizzle the chicken breasts with olive oil and sprinkle with salt and pepper. Set aside to make the glaze.

Combine ingredients for glaze in a saucepan and heat over medium heat to melt apple preserves and dissolve brown sugar (about 3–5 minutes).… Read the rest

Continue Reading ·

Facebook

Twitter