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Nov. 29th, 2017
Apple Crisp
Nov. 29th, 2017 07:53 pmApple Crispy
http://tasteerecipe.com/2016/09/29/you-cant-go-wrong-with-this-easy-as-apple-crisp-apple-crisp/2/
“Easier than pie and just as—if not more—delicious, crisp is the shortest route to fruit dessert happiness. And while this recipe calls for apples, the buttery, lemon-nutmeg pecan topping (loosely adapted from chef Suzanne Drexhage of Berkeley’s Bartavelle) is equally at home on berries, peaches, or any other crisp-bound fruit.”
( Read more... )
Quick Tip: You can make this recipe individual sized as well. Put the apples and filling into individual ramekins and baked for about 20-30 minutes and they’re just as good.
http://tasteerecipe.com/2016/09/29/you-cant-go-wrong-with-this-easy-as-apple-crisp-apple-crisp/2/
“Easier than pie and just as—if not more—delicious, crisp is the shortest route to fruit dessert happiness. And while this recipe calls for apples, the buttery, lemon-nutmeg pecan topping (loosely adapted from chef Suzanne Drexhage of Berkeley’s Bartavelle) is equally at home on berries, peaches, or any other crisp-bound fruit.”
( Read more... )
Quick Tip: You can make this recipe individual sized as well. Put the apples and filling into individual ramekins and baked for about 20-30 minutes and they’re just as good.
2 versions Apple Pandowdy
Nov. 29th, 2017 08:43 pmApple Pan Dowdy in a Skillet/ America's Test Kitchen
https://www.keyingredient.com/recipes/5791842/apple-pan-dowdy-in-a-skillet-americas-test-kitchen/
https://www.cookscountry.com/videos/3628-apple-pandowdy
One of many old-school New England desserts with funny names (slumps, grunts, etc.), pandowdy is similar to skillet apple pie, except that during baking, the crust is pressed or slashed so the juices from the filling flood over the top and caramelize in the oven. Yes, you purposefully mess up the top, leaving a dowdy-looking result. To start, we precooked sweet, buttery Golden Delicious apples with sugar and cinnamon and then added a slurry of cornstarch, cider, and lemon juice to thicken the filling. For the topping, we used homemade all-butter dough with sour cream added (for a slight tang). To avoid smothered, mushy apples, we cut the dough into squares and casually arranged them to overlap on top. The partial coverage promotes ventilation, allowing the apples to keep their shape and not overcook. Pressing down on the crust halfway through baking allowed time for the crust to set up (not sog out in the liquid) and for the juices spilling over the top time to caramelize, yielding layers of texture—sticky, crisp and tender.( Read more... )
Apple Pandowdy
https://www.marthastewart.com/333959/apple-pandowdy( Read more... )
https://www.keyingredient.com/recipes/5791842/apple-pan-dowdy-in-a-skillet-americas-test-kitchen/
https://www.cookscountry.com/videos/3628-apple-pandowdy
One of many old-school New England desserts with funny names (slumps, grunts, etc.), pandowdy is similar to skillet apple pie, except that during baking, the crust is pressed or slashed so the juices from the filling flood over the top and caramelize in the oven. Yes, you purposefully mess up the top, leaving a dowdy-looking result. To start, we precooked sweet, buttery Golden Delicious apples with sugar and cinnamon and then added a slurry of cornstarch, cider, and lemon juice to thicken the filling. For the topping, we used homemade all-butter dough with sour cream added (for a slight tang). To avoid smothered, mushy apples, we cut the dough into squares and casually arranged them to overlap on top. The partial coverage promotes ventilation, allowing the apples to keep their shape and not overcook. Pressing down on the crust halfway through baking allowed time for the crust to set up (not sog out in the liquid) and for the juices spilling over the top time to caramelize, yielding layers of texture—sticky, crisp and tender.( Read more... )
Apple Pandowdy
https://www.marthastewart.com/333959/apple-pandowdy( Read more... )