Tuesday, November 25, 2014

Salted Caramel Apple Pie Bars

I found this recipe on Pinterest and decided it would be a great addition to Thursday's Thanksgiving feast at my in-laws.  The original recipe came from Sally's Baking Addicition which is a fabulous blog filled with delicious treats!  I just hope that I can have enough willpower to not eat all of these before Thursday!



Ingredients:

Shortbread Crust
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (125g) all-purpose flour
Apple Filling
  • 2 large apples, peeled and thinly sliced (1/4 inch thick)*
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
Streusel
  • 1/2 cup (40g) old-fashioned oats
  • 1/3 cup (70g) light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • homemade salted caramel sauce (step-by-step photos included)

Directions:

Preheat the oven to 300F degrees. Line an 8-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.
Make the apple filling:Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
Make the streusel:Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two knives (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
Remove the crust from the oven, and turn the oven up to 350F degrees. Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours. Lift the foil out of the pan using the overhang on the sides and cut into bars. Once cut, pour salted caramel sauce on top. These apple pie bars can be enjoyed warm or cold. The bars will stay fresh in an airtight container in the refrigerator for 3 days or frozen up to 3 months - thaw overnight in the fridge, then drizzle with salted caramel before serving.
*I like to use two different kinds of apples for a more complex flavor. I typically use 1 tart apple variety such as Granny Smith, and 1 sweeter apple variety such as Pink Lady.
*Recipe may easily be doubled and baked in a 9x13 pan. I'm unsure of the exact bake time, most likely around 45 minutes.


Homemade Salted Caramel Sauce

 


Ingredients:

  • 1 cup (200g) granulated sugar
  • 6 Tablespoons (90g) salted butter, cut up into 6 pieces*
  • 1/2 cup (120ml) heavy cream*
  • 1 teaspoon salt

Directions:

  1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
  2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
  5. Very slowly, drizzle in 1/2 cup of heavy cream while whisking. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
  6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
  8. Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
*Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
*Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.

 




Honey Glazed Turnips

This is a great go to recipe for turnips, carrots, and all other root veggies.  Its easy and simple, and can be thrown together at a moments notice!  Weigh out your root veggies and adjust the recipe accordingly.  When I made this tonight I only had a half a pound of turnips so I just cut the recipe down to a third and it worked great!








Ingredients

  • 1 1/2 pounds turnips (about 3 medium), peeled and diced large
  • 3 tablespoons honey
  • 2 tablespoons unsalted butter
  • 1 cup water
  • Coarse salt and ground pepper
  • 1 tablespoon fresh lemon juice

Directions

  1. In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.

Friday, November 14, 2014

Apple Cider Vinaigrette

This is a great go-to fall vinaigrette!  Its easy to put together and keeps nicely in the fridge.  Its great on salads, greens, sweet potatoes, or drizzled over my recent sausage and apple stuffing-stuffed winter squash!  The hardest thing about this is reducing the cider (which is really easy :) )!

Ingredients

1 C Apple Cider Concentrate (1 qt cider reduced to 1 C)
1/2 C Red Wine Vinegar
1/2 C Evoo
Salt and Pepper TT
1 Tbs. Grained Dijon Mustard

Procedure

While Apple Cider Concentrate is still warm from reduction combine with red wine vinegar and seasoning.  Whisk in mustard.  Slowly whisk in olive oil to emulsify.  Store in fridge.  Bring to room temp and shake to combing oil and vinegar before using.


Moroccan-Spiced Stuffed Winter Squash

Here is the second stuffed squash recipe I experimented with!  Delicious and a little more health conscious with the use of brown rice as opposed to bread.  I made mine with farro and it was delicious and even more healthy!  I also used venison my husband hunted and we processed which is pretty cool.  But the lean grassfed beef the recipe calls for is good choice as well!  Ground anything would work well in this recipe! 


Time: 45 minutes to 1 hour
Serves: 4 to 5 people

Ingredients:

• 4 servings cooked brown rice *prepare beforehand
• 2 winter squash
• 1 pound grass-fed beef
• 1 large onion
• 2 to 3 cloves garlic
• 1 large bell pepper or equivalent
• Spices to taste: 1 teaspoon cinnamon, 1 teaspoon curry, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon ginger, dash of cayenne pepper, dash of cloves, 1 teaspoon salt, 1/2 teaspoon pepper
• 1/2 cup raisins or cranberries

Instructions:

1. Prepare rice.
2. Cut squash in half with checkered slices and de-seed. Then roast for 30 to 40 minutes.
3. While squash is cooking, brown ground beef. Add onions and garlic, to brown; peppers and any other vegetables; salt and spices; until fragrant; and raisins last.
4. Combine beef mixture and rice, then add more spices or salt if needed.
5. When squash is cooked and tender, add a heaping ladle-ful of beef and rice mixture to the hollow of the squash. It’s okay if some spills out—it adds to the charm!
6. Serve hot, and enjoy!
Variations:
• Chop up an apple, sauté with onions and peppers
• Add more vegetables: peas, carrots, spinach
• Add some nuts: toasted pine nuts or pistachios add a nice nutty flair
• Mix up the meat: Make with sausage, chicken or bits of bacon
• Chop up squash and mix together with other ingredients for a “one-pot” meal


Stuffed Winter Squash with Apple, Cranberry & Sausage Stuffing

This is the first of two delicious stuffed squash recipes I'm posting, both of which I found on Pinterest.  I was craving Thanksgiving flavors early this year and this was the perfect way to utilize Chris and Erica's beautiful winter squash and apples!  A delicious taste of all of those lovely fall flavors in a super cute squash bowl!




Ingredients

2 cups whole wheat bread (preferably from the bakery, processed bread takes longer to dry)
1 cup white bread
1/2 cup onion, diced finely
1/2 cup celery, diced finely
1/2 lb ground pork sausage with sage (If you can't find ground and/or it comes in a casing, remove the casing first)
1/2 tsp dried sage, rosemary & thyme
2 Tablespoons freshly chopped parsley
1 apple, cored and diced into small chunks
1/2 cup dried cranberries
2 Tablespoons melted butter
1/4- 1/2 cup chicken stock

Instructions

    NOTE: Break the bread into little pieces and leave out to stale for a few days, breaking it down more and more each day. If you do not have the time to do this, break the bread up and put it in the oven on 350 for about 5-7 minutes. Let it cool and continue to break it up into fine pieces under a 1/2"
    For the Stuffing:
  1. In a large skillet, add a little bit of olive oil to the bottom of the pan and add the onions, celery and sausage. Continue breaking up the sausage into little crumbles. Cook until the sausage is cooked through
  2. Add the spices and stir
  3. Add the apple, cranberries, bread, parsley, and butter
  4. Drizzle with the chicken stock until you get a nice consistency. This could take as little as 1/4 cup or as much as 1/2 a cup
  5. Winter Squash:
  6. Cut a winter squash in half, scoop out the seeds
  7. Add a little olive oil in the middle and use a pastry brush to coat the edges
  8. Place the squash halves open side down on a baking sheet and bake in an oven at 350 for 15-20 minutes
  9. Flip the squash over and run a fork through the middle making little strings. Add a little butter and top with the stuffing. Pile it on!
  10. Bake for another 20-30 minutes or until the squash is tender and the stuffing is done


Pickled Sweet Peppers

This is a perfect recipe to do now as these guys will make a great addition to the meat and cheese board at your holiday festivities!  I made mine about two weeks ago and have just now tasted them.  They are Fantastic!!!!  Perfect balance between sweet, spicy, tart, and salty! 

Can't remember exactly what magazine I tore this one out of, but it's a pretty standard pickling recipe.  Simple and Delicious!  Enjoy!




Pickled Sweet Bell Peppers

10 oz. sweet bell peppers, stemmed, seeded and thinly sliced 
2 jalapeno peppers, stemmed, seeded, and thinly sliced
1 C white vinegar
1/4 C granulated sugar
2 Tbs. pickling spices

Procedure

Place all of the peppers in a large heatproof bowl; set aside.  In a medium stainless-steel (or non-reactive) saucepan combine 1 C of water, vinegar, sugar, 1 1/2 Tbs. salt, and pickling spices.  Cook, stirring occasionally, over medium heat until sugar and salt dissolve.  Pout hot vinegar mixture over peppers; cool.  Transfer to quart canning jars.  Cover and refrigerate at least 1 hour before serving.  I waited two weeks to open mine and they are pickled to perfection!


Tuesday, September 23, 2014

Eggplant Stew with Tomatoes, Peppers, and Chickpeas

Another delicious recipe from "Vegetarian Cooking for Everyone" by Deborah Madison!  My husband was craving chili but I had all of these delicious eggplants, peppers, and tomatoes to use so I opened up the trusty cookbook and found this delicious idea!  It was perfect!  Tasty, easy, and satisfied my man's chili craving!  Success!  I served it over wild rice, but it would also be delicious over bulgar or farro as well!






Ingredients

1 to 1 1/2 lbs eggplant
6 Tbs olive oil
1 large red onion, diced into 1/2 inch chunks
1 large orange or yellow bell pepper, cut into 1 inch chunks
2 tsp paprika
2 plump garlic cloves, diced
2 Tbs tomato paste
5 plum tomatoes, peeled, seeded and chopped
1 15 oz can of chickpeas, drained and rinsed
Salt and Pepper to taste
1/4 C coarsely chopped parsley

Procedure

Cut the eggplant into 1/2 inch cubes.  Heat 1/4 C olive oil in a wide skillet over high heat until hazy.  Add the eggplant and stir to distribute the oil.  Cook, turning the pieces every few minutes, until golden, about 10 minutes.

Heat the remaining oil in a Dutch oven or large pot on medium high heat.  Add the onion, pepper, and paprika and saute until the onion is lightly browned around the edges, adding the garlic towards the end.  Stir in the tomato paste, fry it for a minute, then moisten with a few tablespoons water and scrape up the juices from the bottom of the pan.  Add the tomatoes, eggplant, chickpeas, 1 cup of water, 1 teaspoon salt, and pepper.  Lower the heat and simmer, covered for 20 minutes, stirring once or twice.  Stir in the chopped parsley and serve.