Sweet recipes to make with your sweetie

Posted: February 14, 2014

APPLE CHEDDAR CRUMB PIE

2 1/2 pounds tart apples, peeled, cored and sliced 1/4 inch thick

1 tablespoon lemon juice

1/2 cup sugar

1 tablespoon cornstarch

1 1/2 teaspoons cinnamon

Pinch salt

1/3 cup ground oats

1/4 cup all purpose flour

1/4 cup sugar

1/4 teaspoon salt

3 tablespoons unsalted butter, softened

Cheddar Pie Dough (recipe below)

Heat oven to 375 degrees.

Combine oats, flour, 1/4 cup sugar and 1/4 teaspoon salt. Cut butter into the mixture until curds form. Set aside.

In a small bowl, mix remaining sugar, salt, cornstarch and cinnamon; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture and toss until apples are evenly coated.

Roll out dough to 14-inch circle on a floured surface, fit it into a 9-inch pie tin. Let extra dough lay over the edge. Distribute prepared apple mixture evenly in pie shell. Fold over the extra dough on to the apples. Top exposed apples with crumb topping.

Bake on a lined, rimmed baking sheet for 20 minutes. Reduce to 350 degrees, rotate pie and bake for 35 to 45 minutes until crumb is golden and juices are bubbling. Cool completely. Makes one 9-inch pie.

CHEDDAR PIE DOUGH

2 1/2 cups all purpose flour

2 tablespoons sugar

1/2 teaspoon salt

12 tablespoons unsalted butter, cut into 1/4-inch pieces and frozen

1/2 cup vegetable shortening, cut in 6 pieces and chilled

6 ounces sharp cheddar cheese shredded

8 to 10 tablespoons ice water

Place flour, sugar and salt in a food processor and pulse a few times to combine.

Scatter frozen butter cubes over flour mixture. Pulse for five one-second pulses, or until butter looks like cornmeal with pea-size pieces. Scatter shortening pieces into flour mixture and pulse for four one-second pulses.

Place flour mixture in a large bowl and add shredded cheese. Toss to distribute cheese evenly. Pour the ice water on top. Using scraper, stir until medium-size clumps form. Use the palm of hand to fold and press down on the dough until it forms one large mass. Don't overwork it!

Divide dough equally, wrap tightly with plastic wrap and refrigerate for one hour, or up to 3 days. You can also place in a freezer bag and freeze for up to 2 months. Makes 2 9-inch pie crusts.


Source: Holly Ricciardi, Magpie

VALENTINE'S CHOCOLATE BOMBATO

1 pound Belgian semisweet chocolate

2 ounces sugar

2 ounces sifted pastry flour

8 egg yolks

6 egg whites

Pinch salt

1 teaspoon vanilla

1 stick butter, melted

8 ramekins, coated with melted butter

Flour, for dusting the ramekins

Preheat oven to 375 degrees.

Melt the chocolate in a mixing bowl over boiling water and set aside. Melt one stick of butter and set aside.

In a mixing bowl, whip the eggs and the sugar until they are nice and foamy. Combine the egg-sugar mix with the chocolate and melted butter. Add the vanilla and salt, then fold the sifted pastry flour into the mix.

Fill each ramekin with 4 ounces of the batter. Bake in the oven at 375 degrees for 10 minutes. Unmold and serve immediately with vanilla ice cream, raspberry sauce and your favorite seasonal berries. Serves 8.


Source: Chef Nunzio Patruno, Nunzio Ristorante Rustico

CHIACCHIERE DI CARNIVALE

2 pounds flour

1 1/2 cups extra virgin olive oil

3 cups dry white wine

1 pinch salt

Powdered sugar for dusting

Honey or fig molasses or raspberry sauce for drizzling

Orange peel for garnish

Place wine in pot and bring to a boil. While heating wine, put flour in food processor and add olive oil and salt. Add the boiling wine to the flour mixture a little at a time, pulsing after each addition.

Remove dough and work the flour with the heel of your hand for about 10 minutes, until it is smooth and shiny.

Roll dough into thin sheets. Take a pinwheel cutter and cut into strips that are 4 to 5 inches long and 2 inches wide.

Fry the dough at 375 degrees using grape-seed oil or vegetable oil until lightly colored and firm. Remove and drain on parchment paper. Dust with powdered sugar or drizzle with honey or raspberry sauce. Serve with whipped cream or vanilla ice cream. Garnish with orange peel if you like.


Source: Chef Nunzio Patruno, Nunzio Ristorante Rustico

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