Wednesday, October 7, 2020

Salted Caramel-Apple Pie Filling

2 T. unsalted butter
3-1/2 lbs. apples (such as Granny Smith and Honeycrisp; about 6 large apples), peeled and sliced 1/4" thick
3/4 c. sea salt caramel sauce, plus more for serving
3/4 c. packed light brown sugar
1 t. kosher salt
1 T. lemon juice
1/4 t. ground cinnamon
Pinch freshly grated nutmeg
6 T. cornstarch
2 t. pure vanilla extract

Melt butter in a large skillet over medium-high heat. Add apples and cook, stirring often, until crisp-tender, 10-12 minutes. Stir in caramel sauce, brown sugar, salt, lemon juice, cinnamon, nutmeg, and cornstarch. Cook, stirring often, until mixture come to a simmer and begins to thicken, 2-4 minutes. Remove from heat and stir in vanilla. Let cool.  

Note: This filling was part of a recipe for slab pie, so it may make a lot of filling for a regular pie. But leftovers would be good.

Adapted from Country Living magazine, Nov. 2020, p. 89. 

Friday, September 25, 2020

Baked Tortellini Alfredo with Mushrooms

1/4 c. unsalted butter
1 8-oz. package cremini mushrooms, sliced (about 4 c.)
2 garlic cloves, minced
1 c. heavy whipping cream
1/2 c. whole milk
1/2 t. kosher salt
1/4 t. black pepper
1/4 t. ground nutmeg
8 oz. Parmesan cheese, finely shredded, divided
2 8-oz. packages refrigerated three-cheese tortellini, cooked per package directions
2 T. chopped fresh flat-leaf parsley

Preheat oven to broil with rack 8" from heat. 

Melt butter in a 10" oven-proof (cast-iron) skillet over medium. Add mushrooms in an even layer and cook, undisturbed, for 4 minutes. Stir and continue cooking, stirring occasionally, until golden brown, another 4 minutes. Stir in garlic. Cook, stirring constantly, until fragrant, about 1 minute.

Stir in cream and milk and bring to a simmer over medium, stirring occasionally. Cook, stirring often, until slightly thickened, about 8 minutes. Stir in salt, pepper, nutmeg, and 1-3/4 c. of the Parmesan cheese, until smooth.

Stir in the cooked tortellini until coated. Sprinkle with remaining 1/4 c. Parmesan. Broil in preheated oven until sauce is bubbly and cheese is light golden brown, 3-5 minutes. Sprinkle with parsley.

Serves 4.

Adapted from Southern Living magazine, October 2020, p. 118. 

Sunday, September 20, 2020

Turkey Pumpkin Chili

 2 T. extra-virgin olive oil
1 yellow onion, chopped
1 orange bell pepper, chopped
2 cloves garlic, minced
1 lb. lean ground turkey
2 c. chicken broth
1 14-oz. can fire-roasted diced tomatoes
1 15-oz. can pumpkin puree
1 4.5-oz. can chopped green chiles
1-1/2 T. chili powder
1 t. cumin
1 t. smoked paprika
1/2 t. kosher salt
1/8 t. cinnamon
1 15-oz. can black beans, drained and rinsed
Salt and freshly ground black pepper
Shredded sharp cheddar cheese, for serving
Sour cream, for serving
Crumbled tortilla chips, for serving

Heat the oil in a large pot over medium heat. Add the onion, bell pepper, and garlic; cook, stirring frequently, until tender, about 5 minutes.

Add the turkey and cook until browned, breaking up pieces. Add chicken broth, tomatoes, pumpkin puree, green chiles, chili powder, cumin, smoked paprika, salt, and cinnamon, and bring to a boil.

Reduce heat to low and add beans. Cover and simmer, stirring occasionally, until fully flavored, about 25 minutes. Season to taste with salt and pepper.

Serve in bowls, topped with cheese, sour cream, and crumbled tortilla chips.

Serves 6-8.

Adapted from Gannett Media Fall Cookbook, Sept. 2020, p. 42. 

Baked Brie with Bacon & Apples

3 strips bacon, diced
2 T. unsalted butter 
1 apple (such as Granny Smith), diced
2 T. brown sugar
1/2 t. ground cinnamon
1/4 t. kosher salt
1 8-oz. wheel Brie cheese
Toasted and sliced baguette, crackers, and/or apple slices, for serving

Heat oven to 325 degrees. Line a baking sheet with parchment paper.

In a medium skillet, cook bacon until brown and crisp, about 8 minutes. Drain and set aside. Save fat for another use, if desired.

Melt the butter over medium heat. When the butter is foamy, add apple and cook, stirring, for 2 minutes. Stir in the brown sugar, cinnamon, and salt, and continue to cook until apples are tender, about 2 more minutes. Remove from heat.

Slice the rind off the top of the Brie and place it on the baking sheet. Bake until very soft, 8-10 minutes.

Slide the baked Brie onto a serving dish and top with the apple mixture and the bacon. Surround it with baguette slices, crackers, and/or apple slices; serve immediately.

Serves 8.

Adapted from Gannet Media Fall Cookbook, Sept. 2020, p. 8.

Saturday, September 19, 2020

Beet & Onion Jam Galette

1 refrigerated pie crust
1/2 c. plus 1 T. onion jam or fig jam
1 5-oz. package semi-soft cheese with garlic and fine herbs (such as Boursin)
1 T. chopped fresh thyme, plus more for garnish
1 lb. red beets, trimmed, halved if large, peeled, and sliced 1/8" thick
1 T. olive oil
Black pepper
Chopped walnuts, toasted, for garnish

Set out pastry and allow to warm up per package directions. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

Unroll pastry onto baking sheet. Spread 1/2 c. onion jam over pastry, leaving a 2" border. Spoon small mounds of cheese over jam. Sprinkle with thyme. Layer the beets on top, overlapping as needed. Fold pastry edge toward the center, pleating as needed. Drizzle beets and pastry with olive oil and sprinkle with salt and pepper.

Place a foil-lined baking sheet on oven rack below galette. Bake 45-50 minutes or until pastry is golden brown, juices are bubbling, and beets are tender. Brush with remaining 1 T. jam while warm. Let cool on baking sheet on wire rack for 30 minutes. Garnish with toasted walnuts and additional fresh thyme. 

Serves 8.

Adapted from Better Homes & Gardens magazine, Oct. 2020, p. 125.