Caramel Apple Tartlets
2011 © copyright Savory Simple, all rights reserved
I recommend using a tart apple such as Granny Smith. This recipe makes 6 tartlets, using 3 inch tart molds such as these.
Posts tagged ‘Cloves’
Oct 4
38 Comments
Oct 4
Thanksgiving Pie Petit Fours
2011 © copyright Savory Simple, all rights reserved
I remember last Thanksgiving quite clearly. I was eager to impress my family with my new culinary skills and brought both an appetizer (Pear and Blue Cheese Tart) and dessert (Chocolate Kahlua Roulade) to dinner. My uncle was hosting, and Thanksgiving at his house is always a treat. He and my aunt are amazing cooks and they always prepare an impressive array of dishes. Like most people, I usually eat too much at dinner and then struggle to make room for dessert. I believe last year there were three pies, a cheesecake, and two roulades. That’s when I got the idea for Thanksgiving pie petit fours. Individual bites of pie! No need to miss anything.
This recipe requires Petit Four Molds
Nov 16
Pumpkin Challah Bread
2011 © copyright Savory Simple, all rights reserved
I just can’t get enough pumpkin right now! I’m thinking about bringing this bread to Thanksgiving dinner with my family, what do you think? The leftovers will make delicious pumpkin challah french toast the next morning.
This recipe comes out slightly more dense than a typical challah. My bread making skills are still in the early stages and I’ve made this recipe several times now with slight adjustments each time. I’m open to suggestions on how to lighten it up. It’s an exact replica of our school recipe, which was as perfect as any challah you’d find in a bakery. The only differences here are the pumpkin puree, an additional cup of flour to compensate for the puree, and some spices. Perhaps I need more yeast to offset the additional flour? The dough certainly rises normally.
The first time I made this bread I was underwhelmed with the pumpkin flavor. I’m used to the flavor of my pumpkin pie, soup and ravioli. Once you add flour, the flavor intensity just isn’t the same. I decided to try adding Pumpkin Powder
Oct 28
Pumpkin Spice Bundt Cake
2011 © copyright Savory Simple, all rights reserved
It’s hard to believe, but I only have 2 months left in culinary school! What a remarkable year it has been, and what strange adventures await me. I have no idea what comes next, which direction I’ll choose. The possibilities seem endless and daunting. Thank you all for taking this journey with me.
I got a little help from Martha Stewart on this recipe. I can’t just pull baking measurements out of my head yet.
Oct 19
Spiced Apple Cider Muffins
2011 © copyright Savory Simple, all rights reserved
Tonight I wanted to use up the rest of my apple cider and also incorporate the yummy apple butter I made yesterday in my slow cooker. After a bit of digging around I came upon a recipe for Spiced Apple Cider Muffins. I’ve made a few minor changes to the original recipe, including substituting cake flour for whole wheat flour. The results are very worthy!
Oct 1
The Joys of Apple Picking
My favorite seasons are Autumn and Spring. To me they signal new beginnings, beautiful colors, perfect weather, and new seasonal ingredients. One of my favorite fall activities is apple picking. There is something so incredibly satisfying about walking through endless rows of apple trees, looking for the perfect fruit.
For the past three years I’ve made an annual October visit to Larriland Farms in Woodbine, MD. I just love this place, though I highly recommend getting there as early as possible on weekends. I usually try to arrive by 9am, because by the time I’m leaving there’s a line of cars down the street waiting to be guided into the parking lot.
Check out some of the features on Larriland Farm’s website. They have a list of seasonal ingredients as well as lovely recipes for everything from pie to apple crisps. I think one of my favorite things to make with an overflow of apples is apple butter. I try new recipes every year; I think this year it’s time to make my own version. Keep an eye out toward the end of the month!
(On a side note, I highly recommend getting an apple peeler such as this one. The first year I made apple butter it took hours to peel everything by hand. These are a huge time saver!)
But really, is there anything better than hot apple cider on a brisk autumn day? Here’s a wonderful recipe from Simply Recipes. I’m a big fan of adding a bit of liquor to cider for that extra bit of warmth.
Hot Mulled Cider
Courtesy of Simply Recipes
Ingredients
- 1/2 gallon of fresh, unfiltered apple cider
- 1 orange
- 15 cloves
- 4 3-inch sticks of cinnamon
- 15 allspice berries
- 1 teaspoon of nutmeg
- 7 pods of cardamon
- 1/4 cup brown sugar
1 . Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high. While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.
2 . Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices. If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit. Serve hot. Add a cinnamon stick to each cup if desired.
Makes 8 cups.
