Tag Archives | Fall 2012 Recipes

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

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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.

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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.

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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.

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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

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