What Does Fall Taste Like? Salted Caramel Apple Pie

Apples & Caramel.  Yes!  Salt & Caramel.  Yes!  So why not all 3?  Have you been apple picking yet?  You should go.  Right now.  It's not the best thing Bobby Flay ever ate for no reason.  Just sayin.

Salted Caramel Apple Pie

Modified from the Four and Twenty Blackbirds Version seen on "The Best Thing I Ever Ate"

1 recipe of double crust all butter flaky pie crust - I'm partial to this one
1/4 cup fresh lemon juice (if you use the bottled kind I won't tell!)
2-3 dashes of Angostura bitters (I didn't have this so I used spiced rum.  Not really the same idea but still good)
6-8 medium sized apples, cored and peeled - preferably courtland, granny smith and/or macintosh
1/3 cup sugar
2 Tbsp flour
1/2 tsp Saigon cinnamon
1/4 tsp allspice
1/4 tsp freshly grated nutmeg
1/4 tsp Chinese 5 spice
1/4 tsp ground ginger
salted caramel - recipe follows
1 beaten egg
raw or castor sugar
1 tsp Fleur de Sel

Line a pie plate with the prepared bottom crust.  If you like, cut the top into a lattice, or just leave as a single piece.  Place in fridge to rest while making the pie.

Preheat the oven to 400 degrees F.  Slice apples thin.  A food processor fitted with a slicing blade works perfectly!  Toss in lemon juice & bitters.

Mix sugar, flour and spices together and sift over apples.  Toss to distribute evenly.

Pack 1/3 of apples into prepared crust.  Brush with 1/3 of the caramel sauce.  Repeat.  Top with the final 1/3 of apples.  Cover with crust and crimp to seal edges.  Brush crust with a thin layer of caramel and egg wash.  Reserve remaining caramel for serving.  Sprinkle with castor sugar and salt.

Place pie plate on a sheet pan with sides to prevent the caramel from bubbling over onto the bottom of your over.  Bake for 20 minutes on the bottom rack, then reduce the heat to 350 for another 20-30 minutes.

When golden, bubbly and the apples are just cooked though, remove and let cool.  Serve with a drizzle of salted caramel sauce.

Salted Caramel Sauce

fantastic over ice cream or bread pudding

1 cup sugar
1/4 cup water
1 stick unsalted butter (1/2 cup)
1/2 cup heavy cream
1/2 tsp vanilla extract
1 1/2 tsp sea salt

Cook the sugar & water together in a tall, heavy saucepan over medium heat until sugar dissolves.  Add butter and bring to a slow boil.  Let this happily bubble away until its a deep copper color (Watch it so it doesn't burn!  Wisps of smoke mean it's time to start over).

As soon as you get that lovely roasty toasty brown, remove from heat and add cream and vanilla.  Watch it boil up like a witches brew then continue to simmer, stirring occasionally, until smooth.  Stir in salt.  Let cool.

Blueberry Pie

I guess you could say I grew up in a UPick family.  Not just as in UPick up your room - U do your own laundry - UPick up your brother, but also my favorite -  UPick your own peas, grape leaves, apples and berries.  We spent many a balmy afternoon bent over in various fields and leaning into bushes, trying to avoid the brambles and find the best of what the birds had missed.  One of the most memorable of these events took place within 1/2 mile of home - in a generous neighbor's backyard on July 24, 1989.  We'd ambled over to pick some blueberries, when all of a sudden my mother told me (a scrappy 6 year old tomboy) that she was going to have a baby.  At first I thought she was insulting my intelligence "Yeah mom - that's pretty obvious!" and then she said, no, she meant soon, like today.  I don't recall what happened to those berries on the day I became I big sister, but I'm sure if they'd made it home they might've made a darn good pie.  Kind of like this one - which is just the thing when there's 4 feet of snow outside and you're trying to pretend it's July!

Lime-Scented Blueberry Pie

Lime Scented Pie Crust
2 cups all purpose flour
1 1/2 sticks (12 Tbsp) cold unsalted butter, cut into 1/2 inch cubes
1/2 tsp salt
1 1/2 tsp sugar
zest of one lime
chilled juice of the lime and additional ice water as needed (3-6 Tbsp total)

Combine flour, butter cubes, zest, salt and sugar in a medium bowl.  Use a fork, pastry blender or your fingers to work the butter into the flour until the mixture resembles course meal.  The butter bits should be slightly even in size but generally pea sized.  Add lime juice and knead slightly to see if it comes together into a dough.  If its still crumbles, slowly add ice water until it starts to stick together into a ball when you squeeze it in your fist.  Form the dough into 2 portions - 2/3 of it into a round disc and the other 1/3 into a rectangle.  Plastic wrap each and refrigerate for one hour or overnight.

Preheat oven to 425 F.  On a floured surface, roll out the round disc of dough to a thickness of 1/8 to 1/4 inch.  Grease a pie pan (10 inch diameter), then transfer the dough to the pan.  There should be a lip of dough peeking out about 1/2 inch past the edge of the pan.

Roll the remaining dough out into a large rectangle, about the width of the pie pan and the same thickness as the bottom crust.  Cut this into 1-inch wide strips with a rotary blade such as a pizza cutter.

Blueberry Filling
8 cups of blueberries (a little less might work - but at least 6 cups)
1/2 cup sugar
zest and juice of one lime
1/4 cup cornstarch

Toss together ingredients in a large bowl, then pour them into the prepared pie crust.  Use the strips of pie dough to weave a lattice pattern over the top.  Simply Recipes has a great tutorial.

Bake on the lower rack of the oven for 20 minutes, then reduce the heat to 375 and bake for another 30-40 minutes or until the crust is golden brown and the filling is bubbling slightly.

Let cool for 20-30 minutes before serving.  Serve slightly warm with almond scented whipped cream (add some almond extract when you whip it).

Ciderhouse Rules

Some of my best fall memories revolve around the apple. When I was young, my mother worked at the historic Slater Mill in Pawtucket, Rhode Island. Each fall they had an evening craft show and tours of the old mill. All of the rough hewn pine beams and leaded-glass flooding the room with twilight created great ambiance, but what really permeates my memories is the smell of mulled cider, sipping a cup with folk music dancing in my ears as I rambled under, over and around the antique gears and looms.

Fast forward to eighth grade, when a passion for poetry had taken hold, and a writing retreat to Maine with childhood friends and cherished teachers. A football game in crisp air, then pulling ingredients from coolers and packing up dinner to take to a bonfire on the beach, shared with a thermos of cider under a ceiling of glitter. I never knew stars until that night.

And all of a sudden I'm a freshmen in college, awkward and lonely, stealing away to the neighborhood cafe for a steaming cup to help me plow through chemistry. Dashing home for weekends of apple picking, homemade caramel apples, apple sauce, apple pies...

Four years later, visiting my best friend in New Hampshire, the realization that this man had lapped me for most important person, but trading cider donuts and bushel bags none the less.


Apple cider has been one of the most central beverages in my life, and I don't even want to guess my lifetime consumption. I know that right now it averages about a gallon a week September through March. Although I don't think you can beat ladling out warm mugs of spiced nectar, cider donuts and apple crisp come close. In celebration of all things apple, I hope these recipes warm your body and your heart.

Cider Donuts (cake type) modified from Peabody's recipe


2/3 cup maple sugar
1/4 cup butter, softened
1/3 cup maple syrup
1 Tbsp dark rum
1 tsp vanilla extract
2 large eggs
1 cup apple cider, reduced to 1/4 cup over high heat
1/3 cup buttermilk
3 3/4 - 4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp freshly grated nutmeg
1/2 tsp allspice
1/2 tsp pumpkin pie spice
1/4 tsp cardamom
1/2 tsp salt
vegetable oil for frying

2 cups confectioners sugar
1/4 cup apple cider

Cream butter together with maple sugar. Add maple syrup, rum and vanilla and mix well. Beat in eggs, one at a time. Add in buttermilk and reduced cider.

Sift in all dry ingredients, starting with 3 1/2 cups of flour. Stir to combine. If dough is too wet, add more flour (you need to be able to roll it out without it being sticky. Turn out on a floured countertop and pat to an even thickness (about 1/2 inch). Use a juice glass of the desired diameter to cut out donuts. Use a small cookie cutter of your choice to cut the holes in the middle (or a shot glass works well).

Fill a deep pan with oil until it's about 3 inches deep. Heat oil to 375 degrees F. Fry 3-4 donuts at a time, flipping when first side becomes amber in color, about 3 minutes. Use a slotted spoon to remove to a cooling rack over paper towels. Repeat with remaining donuts and donut holes. Let cool.

Meanwhile, make the glaze by whisking together confectioners sugar and cider. Use a chopstick through the middle of the donut to dunk each one in glaze. Return to cooling rack to dry.


This makes about 16 donuts. I recommend you only make these for a crowd, because you've gotta eat them the same day.




Gluten-free Hazelnut Apple Crisp


6-7 large macoun apples
2 tsp lemon juice
zest of a lemon
1 Tbsp Chinese five spice powder
1 tsp freshly ground cardamom
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2 Tbsp cornstarch

1/2 cup packed dark brown sugar
2/3 cup hazelnut meal
1 1/2 cups hazelnuts, toasted, skins removed and chopped coarsely
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 stick of butter, melted

Peel the apples and slice about 1/4 inch thick. Toss with lemon juice. Add zest, spices and cornstarch and toss to combine. Empty into a greased 13 x 9 pyrex baking dish.


Combine topping ingredients in a small bowl and mix with fingers to combine. Sprinkle over apples and press down lightly.

Bake in a preheated 375 degree oven for about 30 minutes, or until topping has crisped and apples are bubbly but not yet completely soft. Enjoy warm with a dash of maple syrup, over oatmeal for breakfast, or with a scoop of vanilla ice cream for dessert.

Cream of the Crop

So I may have a penchant for heavy cream. Is that such a bad thing? OK so maybe it is- but it's so good. These are not dishes you should necessarily have every day. But they are lovely treats, and let's face it - summer produce just longs to be dressed in cream. This was an easy and delicious supper, and is equally delicious hot or cold.

Lemon Cream Bowties with Shrimp


1 tsp olive oil
1/2 large red onion, sliced
3 large cloves of garlic, crushed
1 1/2 cups heavy cream
zest and juice of 2 lemons
2/3 lb. small shrimp
1 cup frozen sweet peas
kernals of one cob of sweet corn
1 lb. cooked al dente mini farfalle (Barilla now makes Piccolini -tiny- pasta, perfect for pasta salads)
4 small plum tomatoes, seeded and chopped
3 roasted red peppers, chopped
1/4 cup parmesan cheese
2 large scallions, sliced thin
2 Tbsp parsley, chopped fine
2 Tbsp basil chiffonade

Saute onion in olive oil over medium high heat until slightly softened. Add garlic and saute until it starts to brown. Add cream, then lemon zest and juice. Bring to a simmer. Simmer 15 minutes or until thickened. Add shrimp and peas, bring back to a simmer and add corn. Cook until shrimp starts to turn pink. Mix in other ingredients. Cook over medium low heat until pasta absorbs some of the sauce. Serve warm or chilled.





A tiramisu-like custard goes so well with sweet grilled peaches. The perfect summer dessert, this takes next to no time to make. You will only need about a cup and a half of the zabaglione at most - stay tuned to find out what to do with the rest!

Grilled Peach Tiramisu Parfaits



Mascarpone Zabaglione
8 oz mascarpone cheese
2/3 cup heavy cream
1 cup 1% milk
1/2 tsp salt
1/2 tsp espresso powder
2/3 cup sugar, divided
5 egg yolks
2 Tbsp marsala wine
1 Tbsp dark rum
1 tsp vanilla
1/2 tsp chocolate extract (optional - could sub chocolate liquor)

Combine cheese, cream, milk, salt, espresso powder and 1/3 cup sugar in a saucepan over medium heat. Whisk occasionally as mixture heats up. Meanwhile, whisk together remaining sugar and egg in a small bowl until it drops from the whisk in a ribbon. Once cream mixture starts to steam, ladle some into the egg mixture while whisking away furiously. This should temper the eggs. While whisking, add the egg mixture into the saucepan. Bring the mixture to a simmer (keep whisking!) until thickened enough to coat the back of a spoon. Remove from heat and add remaining ingredients, mixing well. Bring to room temperature, then chill at least 2 hours.

3 white donut peaches, split down the middle along their length and pit removed (so that they are truely donut shaped)

1 Tbsp Godiva chocolate liquor
1 Tbsp amaretto
1 tsp espresso powder
1 tsp sugar
1/8 cup water
6 crisp Italian ladyfingers

Preheat a grill on high (make sure it was well cleaned with a wire brush!). Brush peaches with melted butter. Grill peaches briefly on each side.

Mix liquors, espresso powder, sugar and water together in a shallow dish. Break each ladyfinger in half. Briefly soak one full (2 halves) ladyfinger in liquor mixture, then place in the bottom of a parfait glass and cover with zabaglione. Add a peach half. Repeat with 2 more layers. (Makes 2)

Feeling A Little French...Episode II

I've been tagged for another meme... this time by the beautiful Leslie, The Hungry Housewife! How about a tasty treat to go along with it?

It's cherry season in these parts... Picked up some beautiful Bings up from the farmers market and have had visions of clafoutis ever since. I also couldn't resist the Mt Rainiers pictured alongside, having never tried them before. This made a very decadent breakfast, the cherries paired with a luscious chocolate almond custard-like pancake.



Chocolate Cherry Almond Clafoutis

1 cup ripe bing cherries or other sweet cherry, pitted
2 large eggs
1/2 cup all natural cane sugar
1/2 cup 1% milk
1/4 cup heavy cream
1 tsp almond extract
1 tsp vanilla extract
pinch of salt
1/8 cup high quality cocoa powder
1/4 cup unbleached all purpose flour
1/8 cup sliced almonds

Preheat the oven to 350. Grease 4 small oven safe dishes, such as creme brulee dishes and place inside a 9" x 13" pyrex dish. Divide cherries among them and arrange as desired on the bottom. Combine eggs, sugar, milk, cream, extracts, salt, cocoa and flour in a blender and pulse until well combined. Pour into small dishes, up to within a 1/4 " of the rim. Arrange sliced almonds on top. Bake for 30 minutes. Don't be afraid if they rise up out of their dishes! They'll sink back in as they cool.

Sprinkle with powdered sugar to serve.



6 Random Things About Me

1. I've been riding horses since before I could walk, won a state title in Massachusetts when I was 13, and lived on a horse farm for 2 years in college

2. I have a black thumb. Everything I plant dies quickly and miserably.

3. Christmas is my absolute favorite time of the year. Whenever I'm in a bad mood (regardless of the season) I turn on Christmas carols and instantly feel my blood pressure go down.

4. I love Indy car racing, but can't stand NASCAR. Go figure.

5. I secretly want to learn how to fly fish. Not sure why, i just do.



Keeping in the Daring Bakers circle, I tag:

Fay at A Beautiful Mosaic
Jasmine from Confessions of A Cardamom Addict
Amy of Eggs on Sunday
Mandy behind Fresh From the Oven
Gabi, the voice of The Feast Within
Susan at Sticky, Gooey, Creamy, Chewy

The rules:

~ Link to the person who tagged you.
~ Post the rules on the blog.
~ Write six random things about yourself.
~ Tag six people at the end of your post.
~ Let each person know they have been tagged by leaving a comment on their blog.
~ Let the tagger know when your entry is up.

Life's a Crisp

Here's a sound clip from my brain in the last two weeks:

"Mmmm...local strawberries... must make the most of them while they last..." This thought has so far resulted in strawberry ice cream, strawberry bread, strawberry jam, strawberry parfaits, strawberry salad, strawberry key lime sherbet and of course sliced strawberries with lemon juice and sugar. You'd thinbk I'd had enough strawberries.

NEVER!

Of course I found more at the delightful Amish market. I also grabbed some of the last local rhubarb of the season. I've never actually made anything with rhubarb before, but I had in my mind visions of a fragrant and bubbling strawberry rhubarb crisp. This surpassed my expectations. Ooooh, it is so yummy! The streusel topping really adds the crunch and flavor that is usually lacking in strawberry rhubarb pie. Additionally, reducing the cooking time makes the rhubarb less slimy and more like the texture of an actual veggie, while it's flavor is pure sweet tart.

This recipe makes a lot, since I know I will not use the rhubarb for anything else. This would work just fine if you halved the recipe though.



Strawberry Rhubarb Crisp

one recipe of your favorite pie crust (you will need both the "top" and "bottom" crusts) - feel free to cheat and use store bought

Filling:


5 cups fresh local strawberries, rinsed, hulled and sliced
5 cups slightly rosey local rhubarb, cleaned and chopped into 1/2 inch pieces
3/4 cup dark brown sugar
1 cup sugar
1 tsp lime juice
1/2 cup cornstarch
1 tsp salt
1 Tbsp ground ginger
1 tsp allspice
1/2 tsp chinese 5 spice powder
1 tsp freshly ground green cardamom

Streusel Topping



2/3 cup pecans, toasted and chopped
1/3 cup hazelnuts, toasted and chopped
1/3 cup hazelnut meal
2/3 cup all purpose flour
1/3 cup rolled oats
2/3 cup dark brown sugar
10 Tbsp melted butter
1 tsp cardamom
1 tsp ground ginger
1 tsp allspice
1/2 tsp salt

Roll pie dough out to the shape of your pan (I used a large oval - about the same volume as a 13" x 9" dish). Grease the dish and shape the dough into it. Set aside in the fridge until needed.

Combine all filling ingredients and mix well. Let berries macerate in mixture for 15 minutes.

Meanwhile, preheat the oven to 425 and mix together all streusel ingredients until well combined.

To assemble: pour berry mixture into crust Top with streusel. Fold down edges of the crust over the filling for a rustic look.

Bake for 20 minutes on the bottom rack of the oven. Reduce the temperature to 350 and bake for an additional 30 minutes.

Try not to burn you're mouth because you can't wait for it to cool!

Farmer's Market Inspiration

As I was driving home from work I saw a farmer's market that had just popped up in the parking lot of a local mall. As if by instinct, I was draw to it without even making a conscious decision (I apologize to the drivers behind me!!). One Straw farms had the first local strawberries I've found (most have been shipped up from the Eastern shore, so they were picked before reaching their peak). As any foodie knows, there is nothing quite so irresistible as a fresh, perfectly ripe local strawberry. Hence I am the proud, albeit temporary, owner of 3 gorgeous pints. There was also some crisp and deep green spinach that caught my eye. Followed by a quick trip to Trader Joe's, this menu was the result. And might I say, it was fabulous.

Halibut and White Beans over Lemon Pepper Papperdalle with Spinach and Brown Butter Balsamic Sauce



Serves 3 - 4

Balsamic Brown Butter Sauce

4 Tbsp. unsalted butter
1 1/2 Tbsp. chopped garlic
zest of one lemon
2/3 cup balsamic vinegar
juice of one lemon
1 1/2 tsp coarsely ground black pepper
salt to taste

Melt butter in a small saucepan over medium heat. Allow butter to cook until it takes on a golden color, without letting it burn. Add garlic and lemon zest and cook 30 seconds. Carefully add balsamic and lemon juice and bring to a boil. Reduce until sauce has lost half its volume. Season with salt and pepper. Keep warm.


Pasta

2 large bunches fresh spinach

1/2 lb. Trader Joe's lemon pepper papperdalle or other pasta
1 14 oz. can small white beans, rinsed and drained
2 halibut steaks, brushed with olive oil, seasoned and grilled

Remove spinach leaves from stems. Tear into manageable pieces. Fill large sink basin with cold water. Soak spinach in water for 5 minutes, swishing around several times to remove dirt. Drain thoroughly.



Bring water to a boil and cook pasta as directed, to just al dente. About a minute before pasta is done, add spinach to pot. Drain pasta and spinach. Meanwhile combine beans and sauce in pasta pot. Toss with pasta and spinach. Top with flaked grilled halibut.



Fresh Strawberries with Crème de Menthe Crème Anglaise



2 eggs, beaten
1/2 cup sugar

3/4 cup heavy cream
1/4 cup white creme de menthe
1/2 cup 1% milk
vanilla bean, split and seeded, all parts reserved

sliced strawberries
mint leaves for garnish



Whisk eggs and sugar together in a heat proof bowl until well combined. Heat cream, creme de menthe, milk and vanilla bean with seeds over medium heat in a heavy saucepan until mixture reaches a simmer. Slowly, whisking constantly, add warm mixture in a thin stream, tempering the eggs. Return to the pan and bring mixture up to 175 degrees F. Let cool to room temperature, then chill at least one hour.

Pile strawberries in a sundae dish. Top with crème anglaise. Garnish with mint leaves. Devour and smile and go back for more.

Feeling a little French...

So I had some VERY ripe pears sitting on my buffet table and mocking me. Now, normally I would devour a red pear before it even reached its peak of freshness. But this week I was tempted by grapefruits and lured by blackberries, so the pears sat there, basking in their glory, defying me. This could not be allowed. I've come across quite a few French inspired posts lately, and it was inspiring me to try some French pastry. Now, normally I would back away and cower in the corner at the thought of meticulous French sweets, but I was feeling particularly brave tonight. Hence, my reinvention of the Pear Frangipane tart (I used up my almonds in a pilaf earlier this week). A mixture of hazelnuts and macadamias make great understudies, adding buttery richness.



Parisian Pear Tart

Almond Pate Sucree

1 cup flour
1/3 cup confectioner's sugar
1/4 tsp salt
6 Tbsp butter, chilled cut into small pieces
1 egg yolk
1 1/2 Tbsp chilled ameretto liquor
1 tsp almond extract

Combine flour, sugar and salt in the bowl of a food processor and pulse to mix. Add butter pieces and use quick pulses to incorporate until mixture forms coarse crumbs. Add egg yolk and extract and drizzle in 1 Tbsp of liquor. Only add additional liquor if the mixture is not coming together when pulsed. Form dough into a disk and chill for at least one hour.

Preheat oven to 375. Roll out dough and transfer to a greased 9 inch tart pan with a removable bottom. Press to fit and Line the pie crust with aluminum foil. Fill with dried beans to keep the crust from shrinking. Bake for 25 minutes, then remove the weights and foil and bake for 5 minutes. Let cool to room temperature.

Frangipane

1/2 cup hazelnuts, toasted with skins removed
1/2 cup macadamias, toasted
2/3 cup sugar
2 tsp. all purpose flour
1 tsp. cornstarch
6 Tbsp. butter
1 egg
1/2 tsp almond extract
1/2 tsp vanilla extract

Pulverize first 5 ingredients in the food processor until no chunks of pesky nuts remain. Add egg and extracts and pulse enthusiastically. Refrigerate until tart shell is cool.

Pears:
Although you can certainly poach the pears, there is no reason or logic to doing so with truly ripe specimens. Peel and slice three beauties and toss them in lemon juice.

Assembly:
Preheat the oven to 350. Spread the frangipane evenly in the tart shell. Press the pear slices down into the filling. Use a pie crust shield or aluminum foil to prevent the crust from burning. Bake for 50 minutes, then remove shield and bake for 10 minutes. Let cool at least 20 minutes before serving.

Snow (Ice?) Day!!!

Woke up this morning and Baltimore County schools were on a two hour delay. Went back to sleep for a couple of hours and they had canceled for the day!

The roads are truly fearsome, covered in ice. In truth, everything is covered in ice. It's beautiful, but only from inside my cozy little cape with a mug of hot chocolate.

So, snow day. What to do, what to do? Make crepes!

Okay, so it does bother me a little bit that I should be so typically feminine in regards to Breakfast. As C.J. said last season on Top Chef, women really seem to like crepes, I'm not sure why. But you cook some up and fill them with anything and they go nuts. Then he preceded to wind Padma's approval on the breakfast quickfire.

I'm not really sure where the appeal comes from - I guess it's hormonal or something, I just know that nothing beats a warm, tender, slightly crispy on the edges crepe wrapped around a sweet filling. (Although savory crepes around serrano ham and a good melting cheese are pretty hot too). I blame my father for sending me to France for a week in high school.

Anyway... My favorite sweet fillings? Nutella and or fruits.

Hence the following delectable creation...


Nutella Crepes with Bananas Brulee

Crepes
Ingredients:
3/4 cup all purpose flour
3/4 cup 1% organic milk
1/4 cup warm water
3 Tbsp. melted butter
3 eggs
2 Tbsp. sugar
pinch salt
1/2 tsp almond extract


Directions:
combine all ingredients in a blender. Pulse until well blended. Batter should be extremely thin. Let sit 1/2 hour.




Rub a nonstick pan with butter and warm over medium high heat. Pour in a small amount of batter and swirl to make a very thin round crepe. when edges brown slightly, flip over delicately using a spatula. Eat immediately or keep warm in foil in an oven on the lowest setting.

Bananas Brulee
Peel a ripe banana and slice it down the middle. Sprinkle with sugar (I like turbinado) and singe with a kitchen blowtorch until the sugar melts and caramelizes, forming a hard shell on the banana.



Spread nutella on crepes and wrap a crepe around each half of the banana. Ooh and aah as warm chocolate oozes onto your fingers and you crunch noisily through the banana's defenses.

Then look outside and laugh at all the silly people trying to drive around on the ice.

Holiday Crisp

Ingredients:
Filling
4 large honeycrisp apples, peeled, cored and sliced
3 red pears, peeled, cored and sliced
1 Tbsp cornstarch
1/3 cup packed dark brown sugar
2 tsp ground ginger
1 tsp pumpkin pie spice
1 tsp cinnavanillagator extract
zest of one large lemon
juice of one large lemon
1/2 tsp salt
2/3 cup cranberries

Topping
1 cup all purpose flour
3/4 cups chopped pecans
3/4 cups chopped almonds
1 cup packed light brown sugar
1/2 cup rolled oats
1 stick butter, melted
1 tsp pumpkin pie spice
1/4 tsp salt

Directions:

Preheat oven to 375 F. Toss apples and pears with all other filling ingredients. Transfer to a large baking dish. Combine all topping ingredients until moistened. Sprinkle over filling and press in. Bake for 30 minutes or until apples are softened, but still crisp inside, topping is golden and filling is bubbly.



My two cents:
I like apple crisp, especially for breakfast, but I find all apple desserts so bland. To make it more interesting, I substitute pears for some of the apples and add ginger, lemon and cranberries to balance the sweetness and make it a little more seasonally appropriate.

Tropical Dessert “Egg Rolls”

Pineapple Rum Sauce
1 Tbs. unsalted butter
1/2 c dark rum
1/4 c pineapple juice
1/4 c brown sugar
1/4 tsp. fleur de sel

Combine all ingredients in a heavy saucepan over medium heat. Boil until thick & syrupy. Cool & pour into a squirt bottle


“Egg Rolls”
6 “spears” of fresh pineapple
18 sheets filo dough
sweetened shredded coconut
Pineapple Rum Sauce
nonstick cooking spray

Preheat oven to 400 degrees. Line a baking sheet with parchment & arrange pineapple spears on it, at least one inch apart. Brush with some of pineapple rum sauce. Roast pineapple until golden brown and caramelized, then let cool.

Lay out one sheet of filo dough. Made sure to work quickly and keep all filo dough wrapped tightly until you are using it – it dries out extremely easily. Spritz with cooking spray. Sprinkle with coconut. Repeat with second layer directly on top of it. Place 3rd layer of filo dough on top . Squirt rum sauce onto 3 inch area near one end & top with roasted pineapple spear. Fold in one side, spritz with oil, then the other side & spritz, then roll up. Spray exterior with cooking spray. Wrap tightly in plastic wrap until ready to bake.

Preheat oven to 350 F. Line the same baking sheet used before with fresh parchment. Place rolls on parchment and let bake for 30 minutes in the middle of the oven.

To serve, drizzle room temp. rum sauce on plate. Cut dessert rolls on an angle, with one side shorter than the other. Arrange standing on ends on top of sauce, accompanied by two small scoops of a tropical sorbet (I like coconut mango for this), and drizzle top with rum sauce. Serve immediately.

Tropical Breezes Fruit Blend

The snow is coming down heavy today, but this was a wonderful breakfast treat that made me feel a little warmer...

1 large papaya, peeled, seeded and chopped
1 c fresh pinapple
1/4 c orange juice
1/2 c strawberries
1 tsp. vanilla bean paste

Combine all ingredients in a blender and blend until smooth.