yholmes – Page 60 – The Fifth Tine

Asparagus with Bacon, Shallots and Pine Nuts

December 4, 2012October 15, 2017 yholmes Leave a comment

What a great side dish for the holidays. Fast, delicious and so addictive. Use bacon, use pancetta, use a different nut. Drizzle with a little meyer lemon olive oil if you have it on hand. You can’t mess this one up.

INGREDIENTS

4 ounces bacon or pancetta, cut into 3/8 inch to 1/4 inch dice
1 tablespoon butter
1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
2 large shallots, thinly sliced
2 cloves garlic, minced
Zest of one lemon
1 teaspoon orange zest
2 tablespoons toasted pine nuts
Salt and freshly ground pepper to taste

DIRECTIONS

In a large non-stick pan, sauté bacon or pancetta, stirring frequently, over medium heat, until crisp and lightly golden.

Add 1 tablespoon of butter to pan. Add asparagus pieces and shallot and sauté until asparagus is tender crisp, about 3-4 minutes.

Add garlic, lemon and orange zest and toasted pine nuts and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately.

Serves 4.

Healthy & Hearty Spaghetti with Meatballs

September 24, 2012March 8, 2023 yholmes 1 Comment

I’ve been working a lot and traveling a lot the past few months, I tried the keto diet, look here the info https://reportshealthcare.com/20070/keto-pure-diet/. Meaning I’ve been eating a lot of fabulous foods and treating myself to things I would typically pass up at home. Pastries. Potatoes. Pasta. Time to get back to the healthy meals. Luckily, this meal feels like a treat.

I admit, I was skeptical these meatballs from the yummy Rocco Dispirito would actually be satisfying. Considering he reduced the calories from 1200 to 350, the meatballs are surprisingly moist and tender, full of flavor and the tomato sauce is rich and hearty. I’m sure the original version of his Mama’s Meatballs are delicious… but I’ll take these and feel less guilty about dessert.

The weirdest ingredient in this recipe is the puffed kamut. It’s a brilliant replacement for breadcrumbs… and I’m thinking it could make a cool replacement in rice krispy treats… but I’ll tackle that later. You can find it at Whole Foods, Sprouts or most any health food store. I prefer to blitz it in food processor into coarse crumbs for this recipe.

If you really want to take this to the ultimate in healthy meals… skip the pasta and substitute spaghetti squash, one of my favorites. Eating the healthy you can is one of the most important things to do when you are trying to loose weight, you can also use some supplements that that will strength your healthy eating, you con search for some alpine ice hack, it is important to be aware of the product’s ingredients and usage direction to ensure the best results.

Healthy & Hearty Spaghetti with Meatballs

Print Recipe

INGREDIENTS

olive oil
2 cloves chopped garlic
1/2 cup yellow onion, diced small
dried red chili flakes
1 cup reduced sodium chicken stock
28 ounce can Cento tomato puree
1 tsp fresh oregano
5-6 leaves fresh basil, chopped
1/2 medium eggplant (halved lengthwise)
salt & pepper
6 ozs ground turkey breast
4 ozs lean ground beef (93/7)
2 ozs lean ground pork
1 egg white
1/4 cup fresh parsley leaves, chopped
1/2 oz parmigiano-reggiano, grated
2 cups puffed kamut cereal (Arrowhead brand)
6 ozs spaghetti (kamut or brown rice)

DIRECTIONS

Make the sauce: In a large saucepan heat olive oil. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree, diced tomatoes & herbs. Simmer over low heat for an hour.

Make the eggplant puree: Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 5 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 3 minutes. Let cool.

Make the meatballs: In a large bowl, add the meats and mix gently to incorporate. Place the egg white, ¼ cup chicken stock, ¼ cup onion, 1 clove garlic and parsley in a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.

Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. Make each meatball a heaping tablespoon and form into balls with your hands. Should make around 16 meatballs.

Heat a few teaspoons olive oil in a large nonstick sauté pan over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and add more olive oil if needed. Repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.

Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer’s instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

Heirloom Tomato Panzanella

June 28, 2012October 15, 2017 yholmes Leave a comment

I’m not sure there is a better summer salad than this gorgeous and light panzanella. You can use any tomato and you can even Sandra Lee it up and use croutons from the store. I had a loaf of cheddar & garlic bread to use… but my friends ate most of the croutons before I assembled the salad. So I mixed in the store bought ones. Just as good.

INGREDIENTS

3 large heirloom tomatoes, chopped into 1/4- to 1/2-inch cubes
1 English cucumber, chopped into 1/4-inch cubes
1/4 cup thinly sliced red onion
1 tablespoon red wine vinegar
2 tablespoons balsamic vinegar
4 tablespoons olive oil
2 cloves garlic minced
Sea salt
Coarsely ground black pepper
8 basil leaves, chopped roughly
3 cups of baby herb salad blend or arugula
Croutons, recipe follows (or use store bought)
1/2 cup feta cheese, crumbled

Croutons

1/4 cup unsalted butter
1 tablespoon minced garlic
6 cups crustless cubed day-old bread (1/2-inch cubes)
Sea salt, preferably gray salt, and freshly ground black pepper
6 tablespoons finely grated Parmesan

DIRECTIONS

For the croutons: Preheat oven to 375 degrees F and preheat a cookie sheet in it.

Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.

For the salad: Lightly salt the tomatoes & cucumbers and drain in a sieve to remove excess liquid while you prepare the croutons & dressing (or let sit 15 minutes).

For the dressing, whisk together vinegars, salt, pepper, garlic & olive oil. Set aside.

In a bowl combine the tomatoes, arugula, onion, basil, salt, and pepper and dressing. Add the croutons and toss well. Top with crumbled feta cheese.

Serve immediately.

Turkey & Sweetcorn Meatballs with Roasted Pepper Sauce

May 18, 2012November 10, 2017 yholmes Leave a comment

Now you see them, now you don’t…

These meatballs are really satisfying and disappear pretty quickly! I have used ground turkey & chicken and both are equally delicious. Don’t skip the sauce… it is a must. Serve warm or at room temperature (or eat them cold out of the fridge like me).

INGREDIENTS

For the meatballs:

1/2 cup corn (fresh or frozen)
3 slices of stale white bread, crusts removed
1lb ground turkey or chicken
1 egg
4 green onions, finely chopped
1 tbsp chopped parsley
2 1/2 tsp ground cumin
1 1/2 tsp salt
1/2 tsp black pepper
1 garlic clove, minced
canola or sunflower oil

For the sauce:

4 red bell peppers
3 tbsp olive oil
1 tsp salt
2 tbsp cilantro, chopped
1 garlic clove
1 small Fresno chili, deseeded
2 tbsp sweet chili sauce
2 tbsp apple cider vinegar

DIRECTIONS

Preheat the oven to 400F. To prepare the peppers for the sauce, quarter them with a sharp knife and shave off the white parts and the seeds. Put them in a roasting tray and toss with 2 tablespoons of the olive oil and ½ teaspoon of the salt, then roast in the oven for 35 minutes or until soft. Transfer the hot peppers to a bowl and cover it with plastic wrap. Once they have cooled down a little, you can peel them, although it isn’t essential for this sauce. In any case, place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside.
For the meatballs, place a heavy non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes, until lightly blackened. Remove and leave to cool.
Soak the bread in cold water for a minute, then squeeze well and crumble it into a large bowl. Add all the rest of the ingredients except the oil and mix well with your hands.
Pour a shallow depth of sunflower or canola oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoon of the mince mix in it. Remove, let cool a little and then taste. Adjust the amount of salt and pepper in the uncooked mixture to your liking.
With wet hands, shape the mince mix into balls, about the size of golf balls. Brown them in small batches in the hot oil, turning them around in the pan until they are golden brown all over. Transfer to an oven tray, place in the oven at 400F and bake for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.

Chargrilled Broccoli with Chili & Garlic

May 6, 2012October 15, 2017 yholmes Leave a comment

Another Ottolenghi win… simple ingredients and delicious leftover!

INGREDIENTS

2 heads of broccoli
1/2 cup olive oil
4 garlic cloves, thinly sliced
2 mild red chilies (Fresno), thinly sliced
coarse sea salt
black pepper
lemon slices (optional)

DIRECTIONS

Separate the broccoli into florets and blanch in boiling water for 2 minutes – don’t be tempted to cook longer! Remove immediately to a bowl of ice water, then drain and leave to dry completely.

Once the broccoli is dry, toss with 1/2 cup of the olive oil and a generous amount of salt and pepper. Place a grill pan on high heat and leave for 5 minutes until smoking hot (or grill on your outdoor grill). Grill the broccoli in batches on the hot pan, turning to get lovely char marks on all sides.

While the broccoli is cooking, place the remaining oil in a small saucepan together with the garlic and chilies and cook on a medium heat until the garlic begins to turn golden brown. Be careful not to let the garlic and chilli burn – they will continue cooking in the hot oil even when off heat.

Pour the garlic and chili oil over the hot broccoli and toss well. Season to taste and toss in lemon wedges. Serve immediately or at room temperature.

Chargrilled Cauliflower with Tomato, Dill & Capers

April 19, 2012October 15, 2017 yholmes Leave a comment

On my most recent trip to London I came across a foodies paradise – Ottolenghi. When I walked in the front door my eye didn’t know where to look first! Beautiful floating layers of salads, whole grains, breads and OH MY desserts had my mouth watering. This cauliflower salad is a perfect example of why Ottoleghi is so successful – he brings bright and satisfying flavors to the simplest of vegetables.

I can’t get my nose out of his cookbook so expect lots more from Ottolenghi on The Fifth Tine.

INGREDIENTS

2 tablespoons capers, drained and roughly chopped
1 tablespoon French whole grain mustard
2 cloves garlic, minced
2 tablespoons cider vinegar
1/2 cup olive oil, plus more for drizzling
1 large head of cauliflower (about 2 pounds)
20 cherry tomatoes, halved
A good handful of arugula
1 tablespoon dill, chopped
sea salt
pepper

DIRECTIONS

You can make the dressing in a food processor or by hand (we used the processor). Mix together the capers, mustard, garlic, vinegar and some salt and pepper. Whisk vigorously or run the machine while adding half the oil in a slow trickle. You should get a thick, creamy dressing. Taste and adjust seasoning.

Add the cauliflower to a large pan of boiling salted water and simmer for just 3 minutes. Drain and run under a cold tap to stop it cooking further. Leave in the colander to dry well, then put it in a mixing bowl with the rest of the olive oil and some seasoning. Toss well.

Heat a ridged griddle pan over the highest possible heat and leave it for 5 minutes or until it is really hot. Grill the cauliflower in batches – don’t over-crowd the pan. Keep turning until they are nicely charred all over and transfer to a bowl. While the cauliflower is still hot, add the dressing, dill, spinach and tomatoes. Stir together, taste and adjust seasoning again.

Serve warm or at room temperature.

My Bricklayer’s Coffee Table – Rustic & Refined design

March 11, 2012October 15, 2017 yholmes Leave a comment

Reclaimed wood coffee tables are perfectly rustic & refined. Stylish, practical, beautiful and nearly indestructible, these eco-friendly tables can only get better with time. Last summer I came across a beautiful bricklayers coffee table in my favorite magazine, House Beautiful. After some research and realizing it was a pretty trendy table, I knew I had found the solution to my large living room and dwarfed coffee table dilemma.

Update: This turned out to be so popular I made a few for friends and ended up with an Etsy store. Haute Habitats has many custom reclaimed wood furniture pieces. Check our store out!

I love a good project and nothing gets me more energized than having something to plan, create & construct. It helps to have a multi-talented friend who also likes a good project and just happens to be a great welder – lucky me :-). With his help, this table came together almost painlessly (except for the 2 weeks it took to rust the iron to my satisfaction).

The wood I chose is over 250 years old and from an old barn in upstate New York. I originally bought the wood for another project – my wood wall (another House Beautiful inspiration). It’s not as hefty as the Restoration Hardware version – but this wood has a ton more character and it shows.

I’ve spent hours putting things on it and taking them off. I’ll soon have the right combination of “stuff”, but I adore it naked. It’s full of texture and character and smooth enough to run your hand over without any splinters. It’s strong, beautiful and one of a kind.

Nope, you can’t have mine (loved the nice offer I already received). Drop me an email and I’ll get you to the right guy.

Ancho Turkey Chili

January 7, 2012October 15, 2017 yholmes Leave a comment

There are a few kitchen gadgets that I do not own… it’s a shock to me too. I see TV chefs putting all kinds of fun things through a food mill and magically there is a beautiful fresh tomato puree with no skin or seeds – can’t I make that happen with a food processor and sieve? The ricer is another contraption I could use to turn out some light and beautiful mashed potatoes – but I don’t really like mashed potatoes.

Soups and sauces are more my thing and there have been many blender blow-ups of hot bisque all over my kitchen. It’s time for an immersion blender – that is a gadget I will use and won’t take up a ton of space. On Christmas Day I opened the box and instantly put it to use for my pork roast pan sauce. I noticed my Dad eyeing the “boat motor” he spent hours shopping for (thanks mom) and his brain was ticking. He’s quite a good cook and has been experimenting with dried chiles for chili and soups… this would be a perfect way to get those chilies pureed.

Since I have been looking for anything to puree lately – I decided to give his method a shot in my healthy turkey chili. I’m a changed person. Really I am. The intensity you get from the dried chili puree can’t be achieved with chili powder alone. The combination of both with the fresh toasted spices is a crazy ride on the flavor boat.

I love this gadget and round 2 with poblanos & chicken is coming soon!

Cooks Notes: You can use a blender to puree the chilis – be sure to push through a sieve to remove any pepper skins. If you don’t have whole spices – use the same measurement of ground spices.

Ancho Turkey Chili

Print Recipe

INGREDIENTS

4 to 5 medium dried ancho chiles, stemmed and seeded
1 tablespoon extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
1 large onion, chopped
1 1/2 pounds ground turkey (85/15)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
2 tablespoons chili powder
2 teaspoons whole cumin seeds
1 teaspoon dried oregano
1 teaspoon whole coriander seeds
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
Kosher salt and freshly ground black pepper
3 cups low-salt chicken broth
One 15 to 16-ounce can beans – black pinto kidney mix, rinsed and drained

DIRECTIONS

Make Ancho Puree: Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours. Puree in a blender or with an immersion blender. Strain through a fine mesh sieve to eliminate any of the skins.

Toast the spices: In a small, dry skillet, toast the seeds over medium-high heat, shaking the pan often. Keep watch to ensure the seeds don’t burn. When the seeds are fragrant and slightly darker, transfer them to a plate. Cool the toasted seeds, then grind them in a spice mill.

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the chili puree, tomato paste, chili powder, cumin, coriander, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper to taste.

Serve with cilantro, cheese & sour cream.

Tarte Flambée: Alsatian Bacon & Onion Tart

December 27, 2011March 19, 2023 yholmes Leave a comment

It’s impossible to go wrong with a crispy pizza like crust layered with cheese, caramelized onions & bacon. The Tarte Flambée is a regional specialty of Alsace, France and when done the right way can take some time. Making the dough, waiting for it to rise and caramelizing the onions is a slow process. However, it can all be done a day ahead at the least (cook the bacon, caramelize the onions and proof the dough and store in the fridge).

I was easily able to find the authentic ingredients but if you have trouble you can substitute as follows:

Fromage Blanc – substitute cream cheese
Creme Fraiche – substitute sour cream

It was worth every minute – absolutely delicious!

INGREDIENTS

Crust:

1/4 cup lukewarm water
3/4 teaspoon dry yeast
1/2 teaspoon sugar
3/4 cup all-purpose flour, plus a little more for dusting
1 tablespoon extra-virgin olive oil
Pinch salt

Topping:

1/2 pound slab bacon, cut into lardons
Extra-virgin olive oil
3 large Spanish onions, thinly sliced
Kosher salt
1/2 cup creme fraiche
1/2 cup fromage blanc or high quality ricotta
1 bunch fresh chives, finely chopped
Parmesan Cheese, freshly grated

DIRECTIONS

For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.

Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball.

Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.

For the topping: Preheat the oven to 400 degrees F.

Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels.

Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don’t rush it! When the onions are really brown and sweet, remove them from the heat and reserve.

Combine the creme fraiche and fromage blanc.

Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.

Remove the dough from the oven. Smear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions. Top with freshly grated Parmesan cheese.

Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.

From Mouth-Watering to Heart-Stopping: The Food Online Curse in Twitch

Twitch is known as the go-to platform for live streaming video games, but it’s also a hub for foodies and cooking enthusiasts. From baking competitions to mukbangs, there’s no shortage of delicious content to feast your eyes on. But with the rise of food online, there’s also a curse that comes with it – the curse of unhealthy eating habits and the potential risks to our health.

While it’s easy to get caught up in the excitement of watching others devour mouth-watering meals, it’s important to remember that these online food trends can have a negative impact on our physical and mental health. For example, studies have shown that excessive consumption of high-calorie foods can lead to obesity, heart disease, and other health issues.

Furthermore, the pressure to keep up with the latest food trends and challenges can lead to a toxic online culture that promotes unhealthy eating habits and body shaming. This can have a negative impact on our mental health and self-esteem, as we feel pressured to conform to unrealistic standards and expectations.

So, what can we do to break the food online curse in Twitch? One solution is to shift the focus from unhealthy foods to healthier options. By showcasing nutritious and tasty meals, we can promote a positive online culture that encourages healthy eating habits and self-care.

Additionally, we can also use the platform to raise awareness about the risks of unhealthy eating and the importance of balanced diets. By educating ourselves and others about the impact of our food choices on our health, we can make more informed decisions and promote a healthier lifestyle.

The food online curse in Twitch is a real issue that needs to be addressed. While we can’t control what others choose to stream, we can choose to be mindful of our own habits and promote a positive online culture that prioritizes healthy eating and self-care and remember Marketing Heaven is the best site to buy Twitch followers. So, the next time you tune into a food stream, ask yourself: am I feeding my soul or my heart?Related: do you believe in life after death brainly, normal deep tendon reflexes in pregnancy, dgemm example fortran, tivoli wedding fallbrook, why does michael jordan’s mom call him mr jordan, introduction to the mission partner environment pretest, can torus mandibularis go away by itself, , olly alexander dad, evo 9 rolling shell for sale, usps package not scanned for a week, who is the black actress in the skyrizi commercial, bible verse tattoo minimalist, substitute applesauce for milk, sea of thieves pink flame glitch,Related: jennifer allen husband, newbury park high school xc, which starbucks coffees are available year round, konzoly na police merkury market, jurien bay pub menu, windham, nh police chief, snodgrass plane crash, lds church homeless assistance, who lives on star island miami, swift air flight attendant salary, klondike solitaire turn one green felt, baha jackson related to ice cube, martin berusch death, jungle cruise boat sinks compensation, nats diamond club menu,Related: difference between reclass and adjusting journal entry, 1957 cushman mailster, hilton head trolley route, korbel winery dog friendly, similarities between poetry and prose, one life to live’ actor dies, anna kendrick, ben richardson split, iceland solstice festival 2022, canva turn off snap, rtv159 red specifications, new jersey law against discrimination public accommodation, ang probinsyano comedian cast, how old is jeremiah burton from donut media, who is gary davies partner, anthony atkinson basketball net worth,Related: rottweiler puppies for sale in bloomington, il, should i get a doberman or german shepherd quiz, bancoppel en estados unidos, boundaries in the workplace quiz, is douglas from people’s court married, rock hill, sc mugshots, redmarley parish council, ravenna high school staff, berkeley county arrests public index, is savannah marshall a traveller, aspen airport dangerous, lgbt friendly gynecologist near me, taylormade golf hole in one recognition, east los angeles crime news today, quiero que me lean mi futuro gratis,Related: daily horoscope january 26, 2022, what happened to steve courtney wjr, olive garden coming to ashland, ky, javy coffee nutrition facts, hockley county mugshots 2022, seiryu japanese maple growth rate, zara postponement strategy, meyer dog show photography, mostar bridge jump tradition, fishing tournaments in galveston, elk river high school prom 2022, walgreens hydrating facial cleanser vs cerave, hangouts scammer list 2021, arner funeral home obituaries, stephenson county accident reports,Related: the madwoman of chaillot script pdf, wa public sector calendar 2022, multnomah county parole, and probation, kohler engine serial number breakdown, arshek screen protector installation s22 ultra, josephine burge walter ryan purcell, 3 missed calls from jessica, why did ray clemence leave liverpool, honolulu residential setback requirements, chris pine eyes contacts, does hudson anstead have down syndrome, church buildings for sale in alabama, wolves in hawaii, rizal deserves to be called a doctor because, capricorn monthly horoscope 2022,Related: father adamz campground, in what key ways were lutheranism and calvinism different, rdr2 things to do before arthur dies, harry potter crochet baby blanket pattern, aura cristina geithner, gary loudermilk age, can i travel to mexico with a dui, mini jet boat for sale nz, mr cooper mortgagee clause for insurance, advantages and disadvantages of conventional food service system, allegan county accident reports, sandy powell husband, robert hill obituary ohio, wesley ivan hurt, rodney wright architect,

Apple & Vanilla Tart

November 3, 2011October 15, 2017 yholmes 1 Comment

I’ve come out of summer hibernation… finally. Fall is here and the cooler temperatures have inspired me to get back to the kitchen.

Your freezer section does most of the work for this fast & impressive dessert. If you have a mandolin – it makes the process even faster for slicing the apples. For something so easy to put together (and the oohs & ahhs that followed from the tasters) I think I’ll stop spending hours on dessert!

INGREDIENTS

1 whole sheet Puffed Pastry, thawed & cut in half
4 whole Granny Smith apples, cored, halved & sliced (but not peeled)
juice of 1 lemon
1/4 teaspoon Salt
1 tsp vanilla extract or 1/2 tsp vanilla paste or powder
2 tablespoons butter, cut into small pieces
3 tablespoons Muscovado or dark brown sugar
3 tablespoons apricot or pear jelly

DIRECTIONS

Preheat oven to 415 degrees.

Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray. Add vanilla, lemon juice & salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Dot the top with the butter and sprinkle with Muscovado or dark brown sugar.

Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Warm the jelly and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.