Apple Crostata

It's hard to argue that buttery, homemade pie crust, topped with apples coated in cinnamon, sugar, orange zest and more, isn't some of the best noshing around.  So much so, that when I prepared that delight, also known as an Apple Crostata, on Thanksgiving morning, it never made it to the Thanksgiving dinner dessert line-up!

Beyond being truly irresistible (you'll bear witness for yourself once you make it), the recipe scores bonus points for the ease in which it comes together, making it ideal for a last minute dessert option with major wow appeal.  It's no secret that fruit crostatas are some of my favorite things to bake (and devour!), and I've long loved this recipe, which hails from one of my biggest food inspirations, Ina Garten (aka The Barefoot Contessa). 

I shared the fruits of my Thanksgiving baking labor, along with some of the morning-of behind the scenes action, but decided it would only be truly fair if I also shared the recipe so that you can make it, too.  So, at last, here it is--in all of its can't-get-enough goodness and perfection for endless....

Happy Eating!

Apple Crostata

 

Butternut Squash Galette

Life has been on the busier side lately, so I've been away longer than usual here on the blog.  And if I had to be away, I'm glad to share that it's been a "good" busy spell.  Some exciting (but admittedly time-infringing) work to produce a second-to-none International Women's Day event on last Friday was fulfilled to my deep satisfaction.  Then there are other areas of my life that have shared my attention and focus like vacation planning (priorities, right?), along with ministry and plain 'ole adulting!

When I finally checked IWD off the list last week, I exhaled and my thoughts soon turned to "what's next" here.   And the what's next is a savory galette that wins all the awards for delicious, elegant, seasonal--and easy--fare!

I was spurred along to finally bake a Butternut Squash Galette (which has been on my baking agenda for the months prior that I've bought and stored butternut squash in my pantry) when Monday's windy spell collided with extra sunshine (translate energy) from the daylight savings turn.  And within the hour, a flaky, rustic vegetable tart--accented with tangy, herbed goat cheese (so good!)--was ready to be consumed.

I normally make a tried and true pastry dough, but because I was eager to crank out this too-long delayed delicacy, I opted for one of my all time favorite shortcuts: puff pastry.  And I have to say, the crispy flakiness has me thinking this was the best move after all.

I sliced my squash in thin rounds for a beautiful layering effect I wanted to achieve, seasoned them with olive oil, salt, pepper, herbs de provence and maple syrup, then baked them off to a tender, almost caramelized, doneness.  Then I rolled out my chilled dough, smeared on some goat cheese, layered the squash on top and folded the dough to encircle all the goodness.  A brush of egg wash and sprinkle of flaked sea salt on the dough to finish was all that stood between the tart and the hot oven.

Despite the amazing ease of bringing this dish together, its casual elegance shines through.  It's perfect as a hearty appetizer or served with a side or two for lunch or dinner.

So here's to less busy-ness (for now anyway :) ) and more....

Happy Eating!

Butternut Squash Galette
Ingredients:
1 medium-sized butternut squash
Olive oil
Salt (Kosher and Flaked Sea Salt)
Freshly Ground Black Pepper
Herbs de Provence
Maple Syrup
Herbed Goat Cheese
1 Puff-Pastry Sheet
1 egg, beaten

Method:
Preheat oven to 425 degrees F.

Peel squash and slice into thin rounds.  Toss squash with oil, kosher salt, pepper, herbs and maple syrup (all ingredients measured to taste.)  Spread evenly on a baking sheet and roast in preheated oven for 20-25 minutes, until cooked and slightly browned.

Remove squash from oven and set aside.  Lower oven temperature to 400 degrees F.    

Roll out pastry into a round and smear softened goat cheese in the center, being sure to leave a border.  Layer squash onto pastry and fold edges of pastry up to enclose the ingredients.  Brush the pastry with egg wash and sprinkle with flaked sea salt.  

Place tart on baking sheet and bake for 20-25 minutes until pastry is golden brown.  Remove from oven, slice and enjoy! 

All Things Thanksgiving: Recipes, Guides, Tips & More!

Today marks the one week countdown to one of, if not the, biggest holidays of the year--Thanksgiving!

With all that has occurred (and continues) to happen in our world, there's never been a better time to pause and give thanks for the gift of life and the many blessings it affords.  And to make sure you're all set, I'm sharing my favorite recipes, tips, inspiration and more for your best one yet. 

Countdown and Six Step Guide to A Stress- Free Thanksgiving

Turkey Love: Prep Tips

All About Pie

Etiquette--(Including How To Eat Turkey, Chicken and Duck)

Tablescape Inspiration

And Much More! 

Happy Eating! 

All About Pie: Primers, Tips & Tricks

Photo Credit: Williams-Sonoma

When it comes to baking, pies are in a class all their own.  From mastering the perfect dough, to blind baking, to avoiding common mistakes, to yielding (and decorating) the best crust ever, I've gathered the essentials to ensure your pie-baking expeditions are better and more scurmptious than ever.

William-Sonoma's Pie Primer serves up everything you need to know to master a perfect dough and yield a beautifully delicious pie--again and again.

Bon Appetit reveals the six common pie-baking mistakes--and how to avoid them.

Martha Stewart rounds things out with a Pie Crust 101 tutorial for fail-proof results.

With these pie essentials in tow, you'll be all set to indulge in...Happy Baking!

Link Love: A Southern Living Summer

While visiting my mom for Mother's Day weekend, I indulged in my usual habit of leafing through her decor and lifestyle magazines.  At some point along the way, I landed on a Southern Living issue that seemed to transport me right into the middle of Summer -- a scrumptious, mouth-watering, refreshing Summer to be exact.  

It's true that we eat with our eyes first. (At least that's true for me.)  And page after page presented recipes that spawned an inner excitement followed by the exclamation, "Oooh, I'm going to make that!"  It's the raw inspiration that keeps me excited about the joys of cooking and eating.

To make sure I could follow through on my new found excitement, I asked my mom if I could "borrow" her magazine and bring it home with me. :)  She graciously obliged and as the days of Summer unfold, I look forward to making many of the vibrant dishes that will make this one of the tastiest seasons yet.

While I have my mom's August 2012 hard copy edition on hand, I wanted to share the love with these links to some of my favorite recipes from that issue via SouthernLiving.com.

Here's to a Summer of Happy Eating...Southern Living Style!

Sip:
Iced Hibiscus Sweet Tea 

Nibble:
Chipotle Shrimp Cocktail 

Grilled Watermelon with Blue Cheese and Prosciutto 

Salad:
Three Sisters Salad

Main Dish:
Chicken Enchiladas 

Beef-and-Watermelon Stir-Fry

Sweets:
Icebox Butter Cookies

Mexican Chocolate Ice-cream Pie

Photo Credit

Tastes of Spring

Now that Spring is here, I'm looking forward to the fresh and vibrant flavors that come alive during this time of year.  The bounty of fresh herbs, vibrant citrus and spring vegetables, to name a few, make for delicious and versatile fare that can be enjoyed all season long.

Although it's hard to name just one, two, or even three, of my favorite tastes of Spring, I am highlighting three recipes that resonate fresh, vibrant and versatile flavors and deliver Spring eating in all of its scrumptious glory!

Basil Pesto

Orzo Pasta Salad with Grilled Shrimp and Vegetables

 

Frozen Key Lime Pie

Happy Eating!

Cranberry Hand Pies

Thanksgiving Day (in all its glory) has come and gone.  And while the holiday has passed, there are certain flavors that are too scrumptious to limit to a special occasion--and deserve to linger.  The cranberry hand pies recipe from my November issue of Bon Appetit is one such recipe.  I knew I had to make them as soon as I saw them, and my instincts did not steer me wrong.

I decided to make these decadent, scrumptious pies as my dessert offering to my family Thanksgiving table.  And the perfectly sweet-tart cranberry-orange filling encased in the buttery, tender pie dough was everything I had hoped (and drooled for).  Umm-ummm goodness that equaled a hit with the family and a keeper for my dessert repertoire.  

Not a perfect presentation, but perfectly delicious

 
I'm especially excited to share this recipe here on D.M.R. Fine Foods after receiving requests for it from our readers and Facebook fans.   I hope you enjoy it as much as I did; it will surely grant you at least one more reason to be thankful. :)

Get the recipe here!  
(Cook's Note: Keep the dough chilled until ready to roll out and cut.)

Happy Eating!

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DOA0YlyI

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Filling and assembly

• 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
• 1 1/2 cups sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoon fresh orange juice
• 1/2 teaspoon instant tapioca (not starch)
• 1/2 vanilla bean, split lengthwise
• 1 large egg, beaten to blend
• Raw sugar

Special Equipment

• A 3-inch-diameter cookie cutter or biscuit cutter

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

Dough

• 3 2/3 cups unbleached all-purpose flour
• 1 cup sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 cups (3 sticks) plus 3 tablespoon unsalted butter, cut into 1/2-inch cubes, frozen

Filling and assembly

• 1 pound fresh (or frozen, thawed) cranberries (about 4 cups)
• 1 1/2 cups sugar
• 1 teaspoon finely grated orange zest
• 2 tablespoon fresh orange juice
• 1/2 teaspoon instant tapioca (not starch)
• 1/2 vanilla bean, split lengthwise
• 1 large egg, beaten to blend
• Raw sugar

Special Equipment

• A 3-inch-diameter cookie cutter or biscuit cutter

Read More http://www.bonappetit.com/recipes/2012/11/cranberry-hand-pies#ixzz2DO9ee3ZK

 

Foodie Vocabulary: Blind Baking

MarthaStewart.com

As we nestle into Fall more and more, and the holiday season inches nearer, baking takes center stage in most kitchens.  And when we're talking crusts (for pies, tarts and the like), it's oh so essential that they be crumbly, crispy, flaky--and well, near perfect.  Without question, it's one of my favorite things about any pie I've ever enjoyed.  And have you ever swooned over a pie with a soggy crust?

So if you take your crust indulgences seriously, too, you'll be glad to know that there's a simple and effective technique that will leave your crusts sitting pretty--and ready for a scrumptious filling every time: blind baking. 

Blind baking is the method of partially, or completely, baking a crust without the filling.  Before the baking begins, the crust is lined with parchment paper, to help prevent puffing and shrinking sides, then weighted down with uncooked rice or dried beans.  (You'll want to gently push the 'weights' up against the sides of the parchment to prevent it from falling.)  Finally, bake off the crust in a hot oven, remove the weights and continue with your recipe instructions.  Sounds easy enough, right?  If you'd still like a bit more instruction on the technique, however, here it is.

Now that you've got it down, you must try your hand at mastering a great crust with the following sweet and savory recipes from Martha Stewart and Marcus Samuelsson; then leave me a comment on this post or drop me a line on my Facebook page telling me your thoughts on this technique and what you have planned on the baking horizon.

Mile-High Pumpkin Pecan Pie

Mussel-Artichoke Tart

Happy Eating!

Link Love: Weekending

Photo Credit: Bon Appetit

It's the weekend!  There are few phrases that get as much acclaim and evoke more genuine excitement than this one does.  And beyond the obvious reasons of more time for ourselves, our families--our worlds (and things we love)--it's also the perfect excuse opportunity for food, fun and a bit 'o entertaining.  

This weekend will be an especially prime opportunity for said pleasures as we prepare to bid farewell to the Summer Olympics for another four years.  I'm sharing a few links from around the web to make your weekend something special whether you opt to go it alone or enjoy with others.

So here's to the weekend...and, as always, to Happy Eating!

Have fun with dessert and throw a BYOP (Bring Your Own Pie) Social! (bonappetit.com) 

Wind down (or up!) with some great tunes.  Create your own mix or sample Tory Burch's Summer Getaway Playlist for variety. (ToryBurch.com)

Sleep in--and afterwards enjoy a decadent brunch. (MarthaStewart.com)

Make a date for afternoon tea at a local hotel or tea parlor!

Frozen Key Lime Pie

My schedule has been full of celebrations lately.  Between birthdays, holidays, and weddings, it seems almost every weekend of late has brought about an occasion to gather together with friends and family and relish life.  All of the activity has taken me out of the kitchen more than usual, but not far from the joys of sharing good food.

And speaking of sharing good food, this recipe for Frozen Key Lime Pie from the Barefoot Contessa is an absolute favorite that I've had the pleasure of making, eating--and sharing--again and again.  It's everything that you could want in a dessert, boasting an easy, homemade graham cracker crust, the perfect lime custard filling that's strong on lime (think juice and zest), and crowned with glorious sweet cream.  The frozen finish takes it to another level and makes for a refreshingly delicious antidote to the now warmer weather.

As I enjoy the final days of Spring and look forward to the arrival of Summer, this recipe will make its way front and center once again and help to create more delicious memories.  

Happy Eating!

P.S. What dessert(s) do you enjoy sharing? 

Frozen Key Lime Pie

Ingredients: 

Key limes from my local farmer's market

For the crust:

1 1/2 cups graham cracker crumbs (10 crackers)

1/4 cup sugar 

6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

6 extra-large egg yolks, at room temperature

1/4 cup sugar

1 (14-ounce) can sweetened condensed milk

2 tablespoons grated lime zest

3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:

1 cup (1/2 pint) cold heavy cream

1/4 cup sugar

1/4 teaspoon pure vanilla extract

Thin lime wedges

Instructions:

Preheat the oven to 350 degrees F. 

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.


For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.


For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Recipe courtesy of Ina Garten