Monday, November 23, 2009
Sunday, November 22, 2009
Saturday, November 14, 2009
- Preheat oven to 425 degrees. Generously butter a 9-inch metal pie plate; set aside. Line a baking sheet with parchment paper, and set aside. On a lightly floured work surface, roll out the dough to a 9-inch round, about 1/4-inch thick. Place dough on the prepared baking sheet, and chill until firm, about 30 minutes.
- Meanwhile, in a small saucepan, mix together the sugar, 2 tablespoons cold water, and the lemon juice to form a thick syrup. Bring to a boil over high heat, swirling pan; cook until the mixture turns medium amber, about 3 minutes. Remove the pan from heat, and pour the mixture onto the bottom of the prepared pie plate. Immediately add the butter, distributing evenly.
- Arrange the apples, rounded sides down, around the bottom of the pan in a circular pattern, starting from the outside and working in, fitting them as close together as possible (the apples will be the top of the tart when served). Drape the chilled dough round over the apples to cover the mixture completely.
- Bake until golden, about 25 minutes. Meanwhile, line a rimmed baking sheet with a clean nonstick baking mat. Remove the tart from the oven, and immediately invert onto the mat, working quickly but carefully to avoid contact with the hot caramel. Using tongs, carefully lift the pie plate off of the tart. Transfer the sheet to a wire rack to cool. Serve warm with creme fraiche, if using.
Sunday, August 30, 2009
1 Stick of Butter – at room temperature
2 Cups Sharp Cheddar Cheese
1 1/2 Cups All Purpose Flour
1 teaspoon salt
Thursday, August 6, 2009
Like the peaches, the raspberries have their bodies, too, bodies that, when ripe, willingly slide into my palm as I coax them from their branches. I've been doing a lot of standing in among those berries, lately, letting the scheming branches slide down my legs as I wade into the middle of the strip lining my dad's driveway. I don't seem to care about the scratches as I have my eyes on a thick, round berry or a whole cluster of them, taunting me to come closer. It's kind of a meditative time, really, only I always have a bit of a problem afterwards, if you want to call it that. Tupperwares full of berries!
from www.epicurious.com (2001)
by Eleanor Topp and Margaret Howard
1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
Recipe 2. Easy Honey Doughnuts with Cinnamon-Sugar and Raspberry Jam
It's best to fry these doughnuts while your eaters sit at the kitchen table waiting. As they come out of the hot oil and get sugared, your eaters can fight over who is in line for each subsequent doughnut. This recipe is from Martha Stewart, but I have changed the oil type (I just use canola). To view the original recipe for "Cinnamon Honey Doughnuts with Raspberry Jam," click here. You can also make the dough and refrigerate or freeze it before allowing it to rise. To use, thaw and allow to rise before proceeding with frying instructions.