Caramel Apple Tarts by J.L. of Great Diamond Island

 

This recipe is from a cookbook that is a collection of recipes from the residents of Great Diamond Island, in Casco Bay off the coast of Portland Maine. J. L. (who has not given me permission to use her name YET, is the mother of one of my best friends from high school in CT.  SP and I have recently started the "empty nest cull" where we are clearing ourselves of the things that no longer serve us, are not things that are used regularly, and that our children don't want. We are repacking some books and clothes etc. for the grandchildren we want. Anyway, the kitchen cookcook shelves were recently tacked, and I passed this book along to Pickle, extracting this recipe since it was special. Without further ado...

 

Ingredients

 1 sheet frozen puffed pastry, thawed

4 Granny Smith Apples, cored and cut into slices 1/2 inch thick

6 Tbs brown sugar 

1 tsp pumpkin pie spice

1 egg white, beaten

4 tsp honey

caramel sauce 

 

Process

 

1. Preheat the oven to 425 degrees. 
2. Line baking sheets with parchment paper. 
3. Roll out the pastry sheet on lightly floured surface into a very thin 18x14 rectangle. 
4. Using a small plate and a guide, cut out four 7 inch rounds. 
5. Transfer to baking sheets and refrigerate. 
6. Heat a non-stick frying panover medium heat. 
7. Add apples, sugar, and pumpkin pie spice and saute until slightly browned, about 15 minutes. 
8. Remove the dough from the refrigerator. 
9. Place the apples in the center of each pastry round. 
10. Fold the edges of the dough over the apples to form a volcano shape. 
11. Brush the outside of the dough with the beaten egg white.
12. Bake in oven for 20 to 25 minutes or until the pastry is golden. 
13. Drizzle each tart with 1 teaspoon of honey.
14. Transfer to a rack and cool for 10 minutes. 
15. Serve warm or at room temperature. 
16. Prepare serving plate with a design of caramel sauce, then place tart onto the plate and add a scoop of vanilla or cinnamon ice cream. 

 

ENJOY! 

Harvest Pound Cake

 I am not usually fans of Facebook ads, especially when they market something as main stream as Betty Crocker, as if that American staple needs more attention. After passing by the ad multiple times, I finally clicked on it and loved it for it's simplicity. Then I noticed two apples foundering on the counter top and I knew I would be making this. It is simple and lovely, and the caramel glaze is over the top. I highly recommend this simple and enjoyable cake. 

https://www.bettycrocker.com/recipes/harvest-pound-cake/3aee7486-55b5-4e3e-ae01-3c60c03eaaec

Apple Surprise

 "Peel but not core uniformed size apples. Prepare a rich syrup with equal parts sugar and water and cook 5 minutes. Simmer apples in the syrup until they are transparent. Remove apples from syrup. Add 2 Tablespoons grated orange rind to each cup of syrup. Simmer several minutes and then cool. When ready to serve spoon syrup over chilled apples. Serve with whipped cream to which is added riced cream cheese."

What the heck is riced cream cheese?

Apple Surprise

This recipe is from Mima, my grandmother. No yield is provided, and it is also one of the more obscure recipes she wrote, with limited to no measurements.

Ingredients
Apples
Sugar
Water
2 Tablespoons grated orange rind

Process

1. Peel but don't core uniform size apples.
2. Prepare a rich syrup using equal parts sugar and water, and cook 5 minutes. 
3. Simmer apples in the syrup until they are transparent. 
4. Remove from heat and chill. 
5. Add 2 Tablespoons grated orange rind for each cup of syrup. 
6. Simmer several minutes and then cool. 
7. When ready to serve, spoon syrup over chilled apples. 
8. Serve with whipped cream.

Mint Jelly with all natural Pectin for the Food in Jars March Challenge

For the Food in Jars March Challenge, I once again threw my hat into uncharted water and tried this recipe for Mint Jelly. I was nervous about this recipe because it called for using apples to draw out the natural pectin. I intuitively knew this was the natural process but doubted that little ole me could pull it off. Would it work or fail miserably? Would it set? What if I didn't draw off enough liquid? I cursed myself apparently because I only drew off just over half the liquid and almost scrapped the whole project. I felt defeated and ready to throw in the towel, but SP boosted my spirits with some encouragement and then some laughter at my own expense - I looked like a hot mess and he still loved me. Nevertheless, I persisted.

Ingredients

• 4 lbs of tart apples (e.g. Granny Smith), un-peeled, chopped into big pieces, including the cores (including the cores is important as this is where most of the natural pectin is)
•  
• 3 cups of fresh spearmint leaves, chopped, packed

 

This was where I needed to send SP back to town. Not quite enough mint.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

• 2 cups water
• 2 cups white vinegar
• 3 1/2 cups sugar (7/8 cups for each cup of juice)

Read more: http://www.simplyrecipes.com/recipes/mint_jelly/#ixzz4bKKVxMIp

 

Process

1.  Combine apple pieces with water and mint in a large pan. Bring water to a boil then reduce heat and cook 20 minutes, until apples are soft.

2.  Add vinegar, return to boil. Simmer covered, for about 5 more minutes.

3.  Use a potato masher to mash up the apple pieces. Continue to the consistency of thin apple sauce. The mash should be quite runny, so feel free add another 1 cup of water to the pot. This is where I probably went wrong because I should have had it runnier because - see step 5.

4.  Spoon the apple mash into a cheesecloth lined fine mesh sieve and suspend it over a large bowl. Leave to strain for several hours. Do not squeeze.

5. After a few hours about 4 cups of juice should have strained out of the mash. This is where I found I only yielded just over two cups of liquid - 20 ounces to be exact.  Measure the juice, then pour into a large pot. Add 7/8 a cup of sugar  for each cup of juice. Heat on high, stirring until the sugar gets dissolved. Be careful that it doesn't stick to the bottom of the pan or burn.

6. Bring to a boil and reduce the heat to medium or medium high, keeping it at a strong simmer. Cook for 10-15 minutes, using a metal spoon to skim off the surface scum. The surface scum is white and rather sticky so have a damp paper towel ready to wipe it off onto a plate. 

7. Continue to boil until a candy thermometer shows that the temperature has reached at least 220-222°F.  Additional cooking time may be needed depending on levels of elevation, water, sugar, or the  apple pectin in the mix.

8.  Pour into sterilized* canning jars to within 1/4" from the top and seal. Yields approximately 4 8-ounce jars. I managed to eek out less than that because of having less liquid.

 

Here is where the leap of faith happened as I waited and waited to see if they set. As the night drew to a close and I headed to bed my jars had still not set. I woke in the morning completely thrown off my plan to check them by the fact that off all things I didn't prepare for work, I had neglected to set my alarm ahead an hour for daylight savings. Ugh. I had to wait until after work to check. 

Low and behold - it worked! My jars set!

We are looking forward to enjoying this with lamb for Easter dinner and have some little jars to give away for Christmas. Natural mint jelly is such a beautiful golden color!

Highland Ridge Preschool Apple Crisp

This recipe comes from Baby's preschool. It is uber yummy! it has become a daily book end - we have it for breakfast AND dessert!

Ingredients
4 (or more) peeled, cored and sliced apples
3/4 cup all-purpose flour
3/4 cup (or more) packed brown sugar
1/2 cup (or more) oats
1 and 1/2 teaspoon ground cinnamon
1/2 cup softened butter

Process

1. Preheat oven to 375 degrees
2. Spread the apples in an un-greased 8 x 10 baking pan
3. Mix remaining ingredients with a fork and spread over apples
4. Bake uncovered for about 30 minutes or until the topping is golden brown and the apples are tender.
5. let cool for 5 minutes

Apple Butter

This is my favorite apple butter recipe of all. It is from the book Preserving the Harvest. I have blogged about it before at this link.

Ingredients
10 large tart apples
2 cups apple cider
3-5 cups sugar
3/4 tsp. ground cloves
1/2 tsp ground all-spice
3 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Process

1. Wash, core & quarter apples.
2. Combine apples and cider in oven safe pot on top of stove.
3. Cook slowly in cider until tender.













4. Blend in batches in the blender.


















5. Return mixture to pot.
6. Add sugar and spices and stir to combine. Place in oven.














7. Cook in 350°F oven, stirring often. Test for desired thickness by spooning mixture onto a cold plate. If no liquid oozes around edges, it is thick enough.
8. Ladle into jars. Process 10 minutes or freeze.

Chocolate Fondue

Compliments of William Sonoma. This, accompanied by a mimosa, made the perfect brunch today. It's important to maintain moderately low heat (no more than 120°F) under your fondue pot so the chocolate stays melted and just warm to the touch. Too much heat can ruin the chocolate. And make sure that the chafing pot is dry, as water will make your chocolate seize.

Ingredients:

• 1/2 cup heavy cream
• 8 oz. semisweet chocolate, finely chopped
• 1 tsp. vanilla extract
• 1 pound cake, cut into 1-inch cubes
• 2 pints strawberries, rinsed and hulled

Directions:

1. Fill the fondue pot with 2 cups warm water and place the pot on the stand. Fill the fuel burner with oil according to the manufacturer's instructions and set it on the stand.
2. In a small saucepan over medium-low heat, warm the cream until steam begins to rise, 2 to 3 minutes. Remove from the heat, add the chocolate, and stir until melted, smooth and creamy. Add the vanilla and stir until blended. Pour the chocolate sauce into the porcelain insert and place the insert in the fondue pot. Set the splatter guard on the top.
3. Set the fondue pot on the table and light the fuel burner, following the manufacturers instructions. Serve with pound cake, strawberries and individually marked fondue forks for dipping.

• Serves 6.
  Adapted from The Fondue Cookbook, (Hamlyn, 1999).

Dehydrated Apple Slices

No recipe required!

Just peel

core

and slice your apples.

Put them in single layers

in a food dehydrator

and have at it!

Marion's Apple Butter

This recipe is from Preserving the Harvest by Carol Costenbader. I made it last night using the oven method. I also used the smallest amount of sugar and it worked fine! Next time I will try it in my slow cooker - just need to decide on high vs. low.
This is YUMMY!!!

Ingredients
10 large tart apples (about 5 lbs)
2 cups apple cider
3-5 cups sugar
3/4 tsp. ground cloves
1/2 tsp ground all-spice
3 tsp. ground cinnamon
1/2 tsp. ground nutmeg

1. Process
2. Wash, core & quarter apples.
   
3. Combine apples and cider in oven safe pot on top of stove.
   
4. Cook slowly in cider until tender.
   
5. Blend in a food processor or run through a food mill.
   
6. Return apples to pot.
   
7. Add sugar and spices and stir to combine.
   
8. 
9. Cook in 350°F oven or slow cooker 6-8 hours, stirring often. Test for desired thickness by spooning mixture onto a cold plate. If no liquid oozes around edges, it is thick enough. Ladle into jars. Process 10 minutes or freeze.

Boys Apple Butter

I named this recipe this afternoon when the middle school boys helped me make it after school. One helped cut and core the apples, the other helped me peel them. They were both responsible for running the food mill too. We had fun and they learned a lot. I fully support teaching boys to be more domestic in the kitchen!
Feel free to 1/2 this recipe if you would like.

Ingredients
32 apples - peeled, cored and quartered
4 cups water
8 cups sugar
4 teaspoons cinnamon
1 teaspoon clove powder


Process

1. Wash, peel, core and quarter apples.
2. Place in stock pot with water and bring to a boil.
   
3. Boil until apples are soft but not liquid.
   
4. Run apples through the food mill and return to the pot.
5. Add the sugar and spices and heat, stirring frequently as mixture thickens.
   
6. Cook until thick enough to round up on a spoon.
   
7. Ladle hot butter into hot jars, leaving 1/4 inch head space and remove air bubbles.
   
8. Adjust caps and process for 10 minutes in a boiling water canner.

Highland RIdge Apple Crisp

This recipe comes from Baby's preschool. It is uber yummy! it has become a daily book end - we have it for breakfast AND dessert!

Ingredients
4 (or more) peeled, cored and sliced apples
3/4 cup all-purpose flour
3/4 cup (or more) packed brown sugar
1/2 cup (or more) oats
1 and 1/2 teaspoon ground cinnamon
1/2 cup softened butter

Process

1. Preheat oven to 375 degrees
2. Spread the apples in an un-greased 8 x 10 baking pan
3. Mix remaining ingredients with a fork and spread over apples
4. Bake uncovered for about 30 minutes or until the topping is golden brown and the apples are tender.
   
5. Let cool for 5 minutes and then serve in a bowl with a healthy serving of vanilla ice cream over it.
   

Baba’s Apple Surprise

Ingredients
Apples
several cups water
several cups sugar
whipped cream
cream cheese

Process

1. Peel but don’t core apples.
2. Prepare a rich syrup with equal parts sugar and water and cook 5 minutes.
3. Simmer apples in syrup until they are translucent and then remove and chill.
4. Add 2 Tablespoons grated orange rind to each cup of syrup. Simmer several minutes and then cool.
5. Whip cream. Rice the cream cheese and add to whipped cream.
6. When ready to serve, spoon syrup over chilled apples.
7. Serve with cheesy whipped cream

Apple Rum Duff

A recipe from HiHo that serves 6 to 8.
Ingredients
2 cups chunky applesauce
1/4 cup sugar
3 Tablespoons Rum
1 Tablespoon grated orange rind
2 cups broken ginger snaps
1/2 cup heavy cream, whipped
Chopped pistachios and raspberries for garnish

Process

1. Combine applesauce, sugar, rum, orange rind and gingersnaps.
2. Stir until well mixed and chill.
3. Just before serving fold in whipped cream.
4. Put mixture into sherbet glasses and sprinkle with chopped nuts.

HiHo’s Apple Cake

Ingredients
2 teaspoons cinnamon
5 Tablespoons sugar
5 DELICIOUS apples; peeled, cored and sliced
3 cups flour
3 cups sugar
3 teaspoons baking soda
4 eggs
1 cup Wesson oil
1 teaspoon salt
Juice of one orange
2.5 Teaspoons vanilla

Process
1. Preheat oven to 350
2. Mix first three ingredients in large bowl and set aside.
3. In another bowl, mix remaining ingredients and beat 5 minutes.
4. Grease and flour pan.
5. Pour into tube pan by layers, first batter then apples then batter and finally apples.
6. Bake in oven for 1 and 1/2 hours

Bacon, Cabbage and Apples

This is some awesome fall comfort food.
Ingredients
3 bacon slices cut into 2 inch pieces
1 small head red cabbage, coarsely cut
3 tart apples cut into small pieces
1/4 cup vinegar mixed with 1/4 cup water
1 Tablespoons brown sugar
2 whole cloves
Salt and pepper

Process

1. Preheat oven 350.
2. Saute bacon briefly
3. Add chopped cabbage and apple pieces.
4. Stir in bacon drippings for a minute and then transfer to a greased casserole dish.
5. Mix and add remaining ingredients.
6. Cover tightly and cook slowly for one hour in the oven.
7. Serve with tossed salad and rye bread.

Apple Cheese Pie

This recipe came from Mrs. Brickman! I like that this recipe that uses cheese in place of pastry!
Ingredients
5 large tart apples - peeled and cored
1 teaspoon of lemon juice
1/2 teaspoon cinnamon
3/4 cup sugar
1/8 teaspoon salt
1/2 cup flour
4 Tablespoons butter - melted
1 cup grated cheddar cheese

Process

1. Preheat oven to 350 degrees.
2. Melt butter and let cool slightly.
3. Arrange sliced apples in a greased pie pan.
4. Sprinkle with lemon juice and 1/4 cup sugar.
5. Mix remaining ingredients and then mix with melted butter to form coarse crumbs.
6. Cover apples with this mixture and bake in oven for 40 minutes.

Mima’s Apple Tart

Since we are in the midst of apple season, it is time I get out all of my apple recipes! Mima is a great place to start.

Ingredients
Apples - peeled, cored and sliced
sugar
water
nutmeg
lemon peel
pastry shell

Process

1. Preheat oven to 350 degrees.
2. Place apples in a saucepan, with a little sugar and water, and gently simmer over medium heat.
3. Add nutmeg and lemon peel.
4. Cook until apples are tender.
5. Remove from heat and cool.
6. Cover a shallow pie dish with pastry.
7. Add apples.
8. Cover top with strips of pastry.
9. Bake in oven until pastry separates from dish.

Haroset

I am a little late this year, but oh well, here's the yummiest part of passover. Well that's my opinion, from good ole WASPy me!
Haroset, or Charoset is a dish served during Passover. Charoset in Hebrew means clay, and the dish's color and texture symbolizes the mortar with which the Israelites bonded bricks when they were enslaved in Ancient Egypt.

There are many recipes for Charoset. A typical recipe would include nuts, apples, cinnamon, and sweet wine. Honey is used as a sweetener and binder: the mixture is not cooked. Variations for this recipe do exist that may include raisins or other ingredients native to the Middle East such as figs or dates. In Egypt, it is made only of dates, raisins, walnuts, cinnamon and sweet wine. In Greece and Turkey, it consists of apples, dates, chopped almonds and wine. In Iraq and Central Asia it sometimes consists of grape jelly. In Italy, it can include chestnuts. In Spanish and Portuguese communities of the New World, such as Surinam, it may include coconut.

I intended to put this recipe up a week in advance of Passover, but life got in the way of any blogging I was to do. I received this recipe from my friend Arona who I used to teach with in Connecticut. This recipe is tasty and healthy and loved by the entire family. I tend to use pecans in place of the traditional walnuts only because of personal preference.

Ingredients
1 apple - cored
1 cup nuts (walnuts or pecans) (whole or ground)
1/2 teaspoon cinnamon
2 teaspoons honey
2 Tablespoons red wine

Process (there are 2 methods)

1. Combine whole ingredients in food processor and pulse until combined. OR
   
2. If using ground nuts - the alternative method would be to chop or grate apple coarsely and mix with rest of ingredients. Add wine and blend thoroughly.
   

Apple Sweet potato Mash

As my first side dish in my recipe box, I begin with this yummy, comfy, side dish. I sometimes garnish this recipe with other things, spiced whipped cream or even candied apple slices, but it is also a dish that can stand alone it's so good!

Ingredients
3 to 4 pounds sweet potatoes
4 Tablespoons softened butter
3 Tablespoons cream
1 cup applesauce, preferably homemade
2 teaspoons freshly grated ginger
4 tablespoons sugar
salt and pepper to taste

Process

1. Preheat oven 375.
   
2. Pierce potatoes with a fork and place on baking sheet. Bake for 30 minutes to an hour or until tender when pierced with fork. Remove from oven and cool.
   
3. Cut open potatoes and scoop flesh into mixer bowl.
   
4. Add cream and butter and beat until smooth.
   
5. Add applesauce and ginger and beat again.
   
6. Season with salt and pepper to taste.
7. Transfer to a casserole dish and put in oven until heated through.