Apple-Pear-Cranberry Pie with Pecan Crumble

The flavors of the holidays . . . in a pie!

I'm not a huge dessert fan -- we've already covered that -- but then again I don't really think of pie as only for dessert. At least not fruit pies. They are something different altogether.  

Chris has been eating the remains of this lovely pie for breakfast all week and I had it for lunch yesterday. Neither was for dessert. But, it's almost gone, which is terribly sad. 

There's nothing more upsetting than the last slice of pie. It's just sitting there, waiting to be eaten. And, when it's gone, so is the pie. Unless you make another one right away, which you'll want to do after you taste this deliciousness. Trust me.

Why apple-pear-cranberry? I had a ton of apples and pears in my latest CSA box so a pie just seemed right. I wanted to add some cranberries and crunch but couldn't find a recipe online or in my books that seemed right.  So, I just combined about four different pie ideas together and came up with this one. 

The pie came out fantastic. It wasn't too sweet and the cranberries and Calvados (apple brandy) gave it a festive touch. The smoky, nutty pecans were terrific in the crumble. This is a great pie to bring to holiday dinners...so get baking!

Ingredients

Filling:
1- 9" pie crust
6 large tart apples
4 large Anjou pears
Juice of 1/2 lemon
1/4 cup white sugar
3-4 TBS butter
1 cup dried cranberries
1 teaspoon vanilla extract
1/4 cup Calvados
1/4 teaspoon each: nutmeg, cinnamon, salt
1/8 teaspoon ground ginger (optional)
1/4 cup flour
1/4 cup brown sugar

Crumble:
1/2 cup of chopped pecans, toasted and cooled
2/3 cup flour
1/2 cup almond flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4-6 TBS butter, softened

To Do:

• Preheat oven to 375
• Core, peel and slice apples and pears and toss in a large bowl with the lemon juice and white sugar until coated.  
• In a large pot, melt butter, then over medium-low heat, cook apple/pear mixture until they soften a bit, about 10 mins. 
• Turn up the heat, add the cranberries, Calvados, and vanilla and cook until alcohol burns off and the liquid reduces, about 5 mins.

• Remove from heat and stir in the cinnamon, nutmeg, salt, ginger (if using) and flour. If mixture still seems wet, add more flour a pinch at a time.
• Pour into the pie shell and sprinkle the brown sugar over the top. Note: I had a pie crust in the freezer, so I didn't make one, but if I had made one, I would have used this recipe. It doesn't fail.

• Make the topping: 
• To brown the pecans, just place in pot on stove and toast over medium-high heat, stirring often so nuts don't get too dark. You'll know they are done because the color will change and you'll smell them. 
• Stir the cooled nuts and ingredients together and using your hands or a wooden spoon, mix until butter is incorporated and topping resembles tiny peas.
• Top pie with crumble and place in preheated oven.  Bake until crust is golden and topping is browned, about 35-45 mins.

Serve with a scoop of vanilla bean ice cream or homemade whipped cream if you want. It's perfect on its own, too.

Yum!
xoxoxo

Slow Cooking: Chicken with Apples and Such

I've been traveling for work a lot this year -- poor Chris has had to fend for himself for more days than I'd like to admit between May and the end of this month. He's pretty great at breakfast, and is very self-sufficient, but I do like to leave him something in the slow cooker to enjoy when I'm gone.

So tonight, while I arrive in  jolly old England for a week in the London office, he can dig into a steaming, fragrant bowl of slow-cooked chicken breast that's seasoned with a pinch or three of garam masala (a lovely mix of cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg).

Ingredients for Yum.

Slow Cooker Chicken with Apples and Such

Ingredients:

• 4 chicken breasts (skinless, boneless)
• 1/2 yellow onion, chopped
• 1 small bag tri-color baby carrots, chopped
• 4 apples, seeded, cored and chopped
• Salt/Pepper at will
• Pinch Herbes de Provence
• 2-3 pinches Garam Masala
• Pinch bacon salt
• 2 TBS or so of smoked maple syrup (or regular if you can't find smoked)

To Do:

• Place all of the ingredients in the slow cooker crock and put on the 6 hour setting.
• Pack your bags, jump in the car, head to the airport and know that even though you get to chill in the BA Lounge, your hubs is eating better than you are.
• Miss him terribly for the next week.

Chris can ladle this over a mountain of quick-cooking couscous or cut thick slices of crusty bread to dip in the bowl while he sits on the couch, gets caught up on Netflix, and enjoys some bachelor time for the next several days. (If I can't be there to snuggle up next to him, at least I know he'll be eating well.)

Cheers!

xoxo,
LPG

My Favorite: Apple Pie in a Jar

We celebrate the end of summer with an annual trip to Vermont. The fresh air, Lake Champlain (or "Lake Champagne" as I call it since vaca is all about cocktail hour) and the Adirondack and Green Mountain views are a wonderful respite from the hustle and bustle of Manhattan, and the food -- oh the food. It's the literal version of "Farm to Table."

At the end of vacation, we head to the country store and stock up on our favorite Vermont treats before the sad drive home, and I never fail to grab a couple jars of Maple Apple Drizzle, a.k.a. "The Apple Pie in a Jar."  It's delightful.

"The Apple Pie in a Jar"

What shall we do with this Friday Favorite treat? Here are some ideas:

• Grease a cupcake tin and cut pie dough into circles the size of a small saucer, then place/press into the cupcake pan sections and bake until lightly golden. Alternatively, roll out cinnamon roll dough and do the same. Then, fill the baked mini pie crusts with the Maple Apple Drizzle, and warm in the oven. Top with shredded sharp cheddar or crumbled bleu cheese.
• Fill crescent roll dough with a spoonful, roll up and bake as directed
• Top your favorite vanilla ice cream or stir into plain or vanilla yogurt
• A great alternative or addition to syrup for pancakes and waffles
• Scoop some into a nice dish and add to your cheese platter at your next party
• Fold into cream cheese and top bagels and muffins
• Add a spoonful or two along with chopped apples, onions to your next pork roast pan
• Stir into applesauce 
• Use in fall/winter cocktails that call for maple syrup (strain out the apple pieces first)
• Or, just eat by the spoonful -- no judgment!

Sounds good to me.

Happy Friday!

xoxo,
LPG

Smoked Pork Chops w/Apple-Bacon-Mustard Sauce

Pork chops are so booooooring, right? Wrong. SMOKED pork chops are amazing. They taste a little like ham and cook up beautifully on the stove.  Juicy and smoky!

I seasoned mine with salt and pepper, then browned them in a couple TBS of butter. In the meantime, I grabbed a bowl and mixed together some diced apples, chopped bacon, and herbs (rosemary and sage) with some Dijon mustard, apple cider vinegar, chicken broth, maple syrup, garlic powder -- and my favorite ingredient of late: smoked sea salt.

I poured the apple mixture over the chops and simmered on low until the apples were soft and the pork tender, maybe 10-15 mins, max. Served with couscous and a green salad, I'd say it was a very not boring, delicious dinner.

xoxo

Egg Noodles with Roasted Fennel, Apples, and Carrots in a Brandy Butter Sauce

We all have schedules and routines, and we know practice makes perfect, but sometimes the best things happen when you throw everything out the door and just wing it.

Take for example, the magical dish that's created when you decide on a whim to roast sliced fennel, carrots and apples with smashed garlic cloves, a bit of salt/pepper and walnut oil until they are all browned and caramelized. And, then you decide to coat all of that roasted goodness with a sauce made from a little bit of brandy, melted butter, and a wee bit of cream. And then you toss it all with some medium-sized egg noodles and chopped fennel fronds. Some might call it taking a chance or leaving it up to fate.

I call it dinner.

Yum!
xoxo

Squash It To Me: Butternut Squash Melts with Goat Cheese, Bacon and Apple

Thanksgiving has come and gone, but you are most likely still up to your elbows in pumpkin, butternut, carnival, delicata, acorn, and buttercup squash. Whether you used them in pretty centerpieces, delicious pies, or flavorful side dishes, you probably have enough of these winter fruits leftover to last you until spring!

So, what to do with all that lovely squashiness?

You can use them interchangeably -- make mac and cheese,  stuff them, turn them into soup, add them to pasta, make a savory bread pudding, or bake them in this lovely, meaty pie.

Or, you can make this awesome sandwich:

 

Just peel and dice your squash, toss it with walnut or olive oil, a pinch of salt, and a bit of pumpkin pie spice, then roast in a 400 degree oven with a few cloves of garlic until tender and lightly browned.

Then, puree in a blender with a bit of half and half and chicken stock until you get a light,creamy purée.

Take two slices of your homemade bread and place on a buttered skillet. Top one slice with some butter (of course!) and a few pieces of cooked bacon. Mix together some of the purée with a couple TBS of goat cheese and a bit of salt/pepper, then spread on the other slice of bread. Top with thinly sliced apple.

When both bottoms of bread are toasted, gently place the bacon piece over the apple/squash piece (bacon side down) and press together with a spatula. Brown the other side, then cut in half and serve with soup or a salad.

You are a squash rock star.

xoxo

P.S. This would also be great with a few slices of leftover turkey if you happen to find yourself with some.

Shepherd's Pie

Fridge & Pantry Treasures: Shepherd's Pie!

Chris and I were housebound all of last week due to Hurricane Sandy, and while we were safe and snug, not being able to leave easily for grocery runs put a bit of a strain on our food supply situation.

One of the nights after the storm, we walked up to our local pub for some burgers. The usually packed, lively neighborhood place was "cash only" for the night and warmly lit with Christmas lights. The chef greeted us at the front door -- he was grilling everything on a huge outdoor charcoal grill. The smell of gasoline and the hum of the two generators in the back mixed with the tired voices of our neighbors -- some didn't have power or heat, some were visitors who came north from the ruined Jersey Shore and were staying with family. Others were a little stir crazy--with kids out of school, their patience wearing thin. But, the burgers were cooked perfectly, the butternut soup was hot (even if it was served in a paper bowl with a plastic spoon), and the beers were cold. We were happy to support our local restaurant, but, with trees down all around and power still out for most of the town, it wasn't a night to linger. We hurried back home to our warm, quiet nest -- thankful to be safe and content to be at home together.

Obviously, not much else was open nearby, and with a gas shortage, we weren't going to go out to eat every night during our Hurricane Hiatus. The next evening, I took stock of what I had to work with: lots of thyme, tarragon and parsley in my herb garden; mild Italian sausage, cooked/diced beets, raw/chopped spaghetti squash and a bag of peas in the freezer; butter, white wine, chicken stock and a container of strained tomatoes in the fridge; and apples, potatoes, onions and garlic in the pantry.

I pulled everything out onto the counter and took a good long look. It looked like...Shepherd's Pie. So I threw one together. It's one of those dishes where you don't need to follow an actual recipe -- just choose ingredients that go well together and go for it.

I took a large skillet and cooked the sausage (thawed and removed from casings and crumbled) until no longer pink, then set aside on paper towels. Then, I melted a TBS or so of butter in the sausage pan and stirred in some diced onion, garlic and apple (peeled/cored), and cooked until tender. After that, back in went the sausage along with the frozen beets and some wine and chicken broth, followed by the tomatoes. I stirred and cooked until everything was well incorporated, then added a pinch of cinnamon and a couple pinches of salt and some chopped herbs.

In the meantime, I boiled the potatoes and the squash in separate pots until tender, then mashed the potatoes with some butter, and a handful of chopped herbs and set them aside. I stirred the squash (which had fallen apart into a lovely, stringy mass) into the sausage mixture and let it cook a few minutes more, before stirring in the frozen peas, which added a nice pop of color.

Then, I filled the bottom of a casserole dish with the sausage mixture and topped it with the potatoes.  I baked at 375 for about 30 minutes, until the potatoes started to brown. The house smelled heavenly.

Served with a loaf of fresh-baked bread and a glass of wine, this bright, flavorful version put a welcome spin on the normally heavy Shepherd's Pie.  Definitely a good use of our groceries...or what was left of them. Yum.

xoxo

Fall in Love with Apples

Summer is over and we're all back to school and work.  I'm trying not to be bummed about the end of great road trips and lovely, lazy days lounging in the sun. It was fun while it lasted...I just wish it could have lasted longer!

But, I've found a pretty good reason to be cheerful: It's September, which means brisk, sunny autumn days are right around the corner.  And that means tasty, apple-filled treats will soon be taking over the kitchen.

Bring home a bushel (or three) and try one of these yummy recipes:

Cranberry, Apple and Pecan Crumble
Easy to make and fill with your favorite fruits and nuts.

Apple-Pear-Cranberry Pie
A fan favorite, and a stunning addition to your holiday dessert table.

Applesauce
You'll never buy jarred again.

Baked Stuffed Apples
A great way to use up all of those apples!

Potted Potatoes and Cabbage with Bacon and Apples
A perfect meal for a chilly day.

Beignets aux Pommes, Coulis de Fruit (Apple Fritters with Fruit Purée)
From my FCI days -- a real treat.

What are your favorite apple recipes? 

xoxo

Cranberry, Apple and Pecan Crumble

I have to admit it. I have a gift. Some people are beautiful singers. Some can draw amazing works of art. Some are good at sports, others are great with numbers. But me?

I am able to take your average, everyday fruits and turn them into fantastic desserts. I don't know how it happens, it just does.  Take for instance these beautiful, but often overlooked, organic cranberries. These came in my Thanksgiving box and I threw them in the freezer without another thought. Until now.

There were probably about 4 cups of them. I grabbed them out of the freezer, rinsed in water and then placed in a soup pot with a TBS of sugar and just enough water to barely cover the bottom of the pan.  I covered the pot and simmered on medium-low for about 15-20 minutes, or until they looked like this:

In the meantime, I cored and peeled about 4 medium-sized apples (any crisp/slightly tart kind will do -- no Red Delicious) and stirred them into the cranberries with brown sugar to taste. I found that about 1 TBS did the trick -- I didn't want the fruit to be overly sweet, but I wanted to tame the tartness of the cranberries. 

This was all well and good, but I wanted something more, so I added a couple handfuls of these awesome Pecan Pie Pecans, too.

I placed the fruit/nut mixture in a baking dish and then topped with a simple crumb topping of 1/2 cup wheat flour, 1/4 cup almond flour, 1 tsp of cinnamon, 1/4 cup brown sugar and 4 TBS softened butter. I could have used more flour and butter in the crumble, but I didn't want the crumb topping to be the star of the dish, so I used it sparingly.

I popped in the 400 degree oven along with Daniel Boulud's Lasagna with Chicken, Wild Mushrooms, and Fontina Cheese and baked until golden and bubbly, about 25-30 mins.

Served on its own with a few slices of Cranberry-chunk cheese or a scoop of vanilla ice cream, this is a winner.

What can I say? I never was a huge fan of sports anyway.

;)

xoxoxo

Applesauce

I was 32 when I started cooking; up until then, I just ate. --Julia Child

My latest organic box also included several different kinds of apples--Fuji, Golden Delicious, Gold Rush, and Granny Smith, and while I was tempted to make a lovely apple crisp or a luscious apple crumb pie, I decided to go a bit simpler and make some applesauce.  Growing up, this was one of my favorite childhood dishes...the smell of the apples simmering on the stove is terrific.

I cored and peeled the apples and diced them into 1/2 inch pieces.  Then, I put 2 TBS of water in a pot and  added in the apples, covered the pot, and simmered on the stove over medium-low heat for about 30 minutes, until the apples were soft and broke apart.  Then, I tossed in a cinnamon stick, put the lid back on and turned off the heat. I let it sit for about 10 more minutes, and stirred gently with a wooden spoon to break the apples down even more -- but I do like a few chunks.

I tried a spoonful: warm and the perfect balance of tart and sweet (the apples were ripe, so I didn't really need to add any sugar) with the slightest hint of cinnamon...the applesauce will be great with the pork loin I'm thinking of making for dinner, or I might just put it over some lovely vanilla ice cream instead.

If it lasts that long...

Yum.

xoxoxox