Showing posts with label apples. Show all posts
Showing posts with label apples. Show all posts

Monday, February 20, 2012

Secret Recipe Club~Apple Empanadas!

It's time for another Secret Recipe Club reveal. We took a little break in January, but we are back in full force this month, cooking and baking our way through the blogging world. For February, I was assigned  the blog, The Foodies at Work. This  blog is so unique, with the 2 girls who are the foodies, writing from two different cities. Melissa posts from Boston and Angela from New York City. This fantastic blog features original recipes, local food events, and restaurant reviews. Stop by their blog, and say hi! I made their Apples Empanadas a la mode today. They are just wonderful. They remind me of some wonderful commercial pies I used to eat when I was a little girl. The pies brought back warm memories for me!! Try these. You will love them!

Apple Empanadas a la Mode
4 tablespoon unsalted Butter
3 large Baking Apples
3 tablespoon Dark Brown Sugar
1 teaspoon Cinnamon
1 box frozen Puff Pastry, thawed(this takes about 40 minutes)
Flour, for dusting
Pinch Salt
Optional: 3 tablespoon Dark Rum
Preheat your oven to 400 degrees. Peel your apples.
Core your apples, and dice them into small bite sized pieces.
Melt the butter in a saucepan.
Once the butter is completely melted, add the apples
and stir them until they are soft. This does not take long.
Once the apples are soft, add your brown sugar,
cinnamon, salt, and rum, if you so desire. I omitted the rum.
Let this cook for 10 minutes, stirring often.
Once the 10 minutes are up, mush the apples with a fork
until it looks like lumpy applesauce.
During the 10 minutes, start to cut out your circles
from the puff pastry. Unfold the puff pastry. Use something 
that is 4-5 " in diameter to cut out your circles.You can see
that I used my funnel which was 4 1/2" wide. It worked great!
Using a paring knife or pastry wheel, cut out your circles.
There is 1 of the 4 circles I cut from 1 puff pastry sheet.
I made 1/2  of the recipe, 
so I only ended up with 4 empanadas.
Scoop 2 tablespoons of apple mixture onto each circle.
Fold each pastry circle in half. 
Pinch the ends closed.
Crimp the ends of the pastry with fork tines.
Take the 1 tablespoon of butter that you didn't use,
melt it, and gently spread it on the empanadas.
Poke a couple holes in the top of each pastry,
allowing it to vent while baking.
Bake for 15-20 minutes, or until they start to
turn light brown. 
Serve warm with a scoop of vanilla bean ice cream!

Monday, November 7, 2011

Gingered Pear~Apple Cobbler

This Gingered Pear and Apple Cobbler is the dessert from last week. 
But this is worth waiting for. 
I used two of falls favorite fruits and they are scrumptious together.

Gingered Pear and Apple Cobbler
3/4 cup Sugar
2 1/2 tablespoons Cornstarch
2 tablespoons unsalted Butter, cut into chunks
2 1/2 teaspoons peeled and finely grated Gingerroot
1 1/2 teaspoons finely grated Lemon Zest
6 tablespoons Apple Juice or Water
1 1/2 tablespoons Lemon Juice
3 1/2 cups of Granny Smith Apples, peeled, cored, and sliced
6 cups of Bartlett Pears, peeled, cored, and sliced
1 teaspoon Vanilla
Cobbler Topping
1 1/3 cups Flour
1 tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
6 tablespoons cold, unsalted Butter, cut into bits
1/2 cup Sour Cream, plus 1 1/2 tablespoon for top
1 tablespoon Sugar
Vanilla Ice Cream

 Peel the ginger.
Slice the ginger off into small pieces by using 
your peeler.
Take the small pieces and chop them until fine.
Zest the lemon. Do this by pulling the lemon along the 
microplane. Let the zest fall into the bowl. But don't 
zest any of the white skin. It will make your dish bitter.
Peel and core your apples.
Slice your apples.
Peel and core your pears.
Slice your pears.
Put the sugar and the cornstarch in a
pot for cooking on the stove.
Add the butter, cut into chunks.
Add the chopped ginger.
Add the lemon zest.
Turn the burner on medium high,
and mix until thickened slightly.
Add the apples. Let the mix boil, and cook stirring often
for 3 minutes.
Add the pears and vanilla. Cook, stirring often for 2 minutes.
Remove from heat.
In a food processor, place the flour...
salt and baking soda.
Pulse to mix.
Take the butter bits....
add to the flour mixture.
Pulse until mix comes together. To test it, put some on your
fingers and pinch. You want it to stick together. If it does not come
together, add small amounts of water and then pulse until it
does come together.
Place the dough on a piece of parchment paper.
Knead until smooth.
Place some flour on the parchment. 
Turn the dough over so it can be lightly floured on both sides.
Top with another piece of parchment paper.
Roll or press the dough until it is in the shape of your pan,
just slightly smaller.
This is the pan I used.
Place the dough over the fruit.
Tuck in or cut off the extra dough.
Cut a design in the top so the steam can vent.
Brush the 1 1/2 tablespoon of sour cream on the top.
Sprinkle sugar on top.
Bake on a baking sheet with sides, in a 400 degree
preheated oven for 40-50 minutes, or until brown.
Let cool for at least 30 minutes.
Add ice cream (it's required!)

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