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Posts Tagged ‘apple’

  1. Mixed Greens with Cambozola, Hibiscus Pearls, and Pear Vinaigrette

    February 9, 2014 by Bake Up, Little Suzy

    Today I’m going to ask you to use your imagination. Have a glass of wine, close your eyes, turn on some Simon and Garfunkel, and imagine you’re entertaining your nearest and dearest. Imagine you’re tasked with cooking a fabulous dinner for your terribly handsome beau on his 50th birthday. And imagine that last minute rush before dinner is served—the rush to get dinner on the table and make sure that hot food stays hot and salad stays fresh.

    Hibiscus Pearls
    Can you imagine that? Good. Now imagine that the beautiful ingredients below came together in a perfectly composed salad that I didn’t have a chance to photograph on that lovely night before serving it!

    Hibiscus Pearl Salad.jpg

    Sorry, folks. By the time dinner was served, the sun had gone down and I couldn’t justify whipping out my lighting set-up to photograph the finished salad. So just imagine a bed of velvety greens tossed in sweet and sour pear vinaigrette, topped with creamy, pungent Cambozola, toasted walnuts, crispy apples, and my mad scientist experiment, hibiscus pearls. Imagine that!

    A word about those hibiscus pearls: this was my first foray into molecular gastronomy. It was a success, and much simpler than I imagined. I steeped a cup of hibiscus tea and spiked it with hibiscus extract from l.c. finn. I boiled that with agar agar, and used a regular eyedropper to squeeze the mixture into a tall glass of cold oil to form the pearls. That’s the extent of the special ingredients and equipment. The flavor of the pearls was distinct but not overwhelming; a little tart, like pomegranate juice. The texture was smooth and gelatinous—sort of like biting into a creamy drop of tea. For instructions on making agar agar pearls, visit http://molecule-r.com/en/content/67-pearls-training. You can purchase the extract here.

    Continue reading for the recipe for Mixed Greens with Cambozola, Hibiscus Pearls, and Pear Vinaigrette

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  2. Cherry Crisp

    August 31, 2013 by Bake Up, Little Suzy

    Cherry Crisp3

    Goodbye summer.

    Cherry Crisp

    Goodbye ice cream trucks and picnics and ripe tomatoes.

    Cherry Crisp2

    Goodbye road trips and outdoor concerts. Goodbye action blockbusters in air conditioned theaters. Goodbye lemonade.

    Topping Ingredients

    Goodbye s’mores and dandelions and thunderstorms and fireworks. Goodbye reruns and strappy sandals. Goodbye sunburns. Goodbye baseball and crickets chirping.

    Cherry Filling

    Goodbye fresh cherries.

    Cherries

    Continue reading for the Cherry Crisp recipe

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  3. Pear and Apple Crostata

    September 26, 2012 by Bake Up, Little Suzy

    It’s my 2nd blogiversary! That’s right, imaginary internet friends, Galley Kitchen turns two this month.

    I plan to celebrate the terrible twos by having a temper tantrum in the grocery store and demanding TWO stories at bedtime. Or maybe I’ll make a pie. I haven’t decided yet.

    A year ago in my one-year blogiversary post, I set a couple goals for the 2011-2012 blog year, and I’m feeling pretty good about my progress. I learned to cook fabulous dinners on an unemployed lady’s budget, I learned to take decent photos after sunset, and, thanks to Handsome Greg, I have three new adverbs at the ready (frostingly, gravily, and somewhatkumquat).

    The very first recipe I shared on Galley Kitchen was inspired by an overabundance of apples, so today I’m sharing another apple recipe. This Pear and Apple Crostata is a perfect fall treat; the filling has just enough sugar and cinnamon to turn  the apple and pear juices into a luxurious sauce, barely coating the tender fruit snuggled under a flaky duvet of pie crust. Next time I’ll brush the pie crust with egg wash—it was a tiny bit dry—but I’ll otherwise follow the recipe as is.

    Continue reading for the Pear and Apple Crostata recipe

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  4. Goat Cheese, Apple, and Walnut
     Grilled Cheese Sandwich

    April 24, 2012 by Bake Up, Little Suzy

    In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

    The pillows on my bed are crummy. The stuffing is all flattened, and about 5 minutes after the pillow cases emerge from the dryer, they’re already covered in cat hair. I want pillows that are pillow-y. In fact, I want to rest my weary head on pillows as fluffy as warm, soft goat cheese.

    I swear these thoughts actually occurred to me while I enjoyed this grilled cheese sandwich. As I floated through crisped Italian bread, fluffy goat cheese, gooey honey saturating tender apple slices, and crunchy walnuts, I wished for a good night’s sleep as satisfying and as comforting as this sandwich.

    Can you name another dish as satisfying as a good night’s sleep? I didn’t think so.

    For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

    Continue reading for the Goat Cheese, Apple, and Walnut Grilled Cheese Sandwich recipe

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  5. Turkey, Brie and Pear-Apple Butter
     Grilled Cheese Sandwich

    April 18, 2012 by Bake Up, Little Suzy

    In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

    OK. I admit it was pretty much a given that turkey, brie, and pear-apple butter would make for a stellar grilled cheese sandwich. But did any of you stop and think about the bread? Did you even bother to consider how the choice of bread could completely change the taste of the sandwich?

    I thought not.

    So I’m asking you, as a favor, please grill this sandwich – tender deli turkey, oozing brie, and sweet pear-apple butter – on savory, pungent caraway rye bread. And please, please enjoy the earthy perfume of toasted caraway seeds in the air when the buttered bread hits the griddle. Could you just do this one little thing for me?

    Thanks.

    For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

    Continue reading for the Turkey, Brie, and Pear-Apple Butter Grilled Cheese Sandwich recipe

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  6. Pear-Apple Butter and Cheddar
     Grilled Cheese Sandwich

    April 9, 2012 by Bake Up, Little Suzy

    In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

    Cheddar and apple are already considered by many a perfect pair. When you add into the mix ripe pear, cinnamon, and nutmeg, and melt it between buttery whole wheat toast, the resulting sandwich is (dare I say it?) perfect. Sweet, salty, and gooey, with a hint of spicy warmth. This is pure comfort between two slices of bread.

    For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

    5.0 from 2 reviews

    Pear-Apple Butter and Cheddar Grilled Cheese Sandwich
    Author: 
    Recipe type: Sandwich
    Prep time: 
    Cook time: 
    Total time: 
    Servings: 1
     
    Sweet, salty, and gooey, with a hint of spicy warmth. This is pure comfort between two slices of bread.
    Ingredients
    Pear-Apple Butter
    • 2 ripe pears, cored and sliced
    • 2 red delicious apples, cored and sliced
    • ¼ cup water
    • ⅔ cups brown sugar, packed
    • 1 teaspoon ground cinnamon
    • Pinch ground nutmeg
    • ½ teaspoon lemon juice
    Pear-Apple Butter and Cheddar Grilled Cheese Sandwich
    • 2 slices wheat bread
    • Butter
    • 2 slices cheddar
    • Pear apple butter
    Instructions
    Pear-Apple Butter
    1. Place the fruit and water in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer, stirring frequently, for 30 to 40 minutes, or until fruit is very soft when pierced with a knife.
    2. Remove the pan from heat; add brown sugar, spices and lemon juice and stir to blend.
    3. Puree mixture until very smooth in food processor fitted with a steel blade.
    4. Return the mixture to the saucepan; simmer over low heat, stirring frequently for 30 minutes, or until thickened to desired consistency. Strain.
    Pear-Apple Butter and Cheddar Grilled Cheese Sandwich
    1. Top each slice of bread with cheddar cheese.
    2. Spread pear-apple butter on one slice of cheddar.
    3. Close it up and butter the outsides of the bread.
    4. Griddle on medium-high heat until the cheese is melted and the bread is golden brown.

     


  7. Thanksgiving Recipes

    November 14, 2011 by Bake Up, Little Suzy

    Are you still looking for Thanksgiving recipes? You’ve got about a week before you need to shop. Snap to it.

    My Mom's Stuffing   My Mom's Mashed Potatoes   Glazed Carrots with Thyme and Cayenne

         


  8. Apple Cake

    August 28, 2011 by Bake Up, Little Suzy

    This cake broke my heart.

    It baked in the oven for a full hour and a half, filling my apartment with the enchanting, homey scent of apples and cinnamon and whiskers on kittens. With such a glorious aroma perfuming my home, I was convinced it would emerge from the oven absolutely perfect. When the timer finally rang, I was horrified to find, well, a mess.

    The cake batter bubbled over the sides of the pan and dripped in messy, brown glops down to the cookie sheet underneath (thank goodness for the cookie sheet!). The remaining edges were done when the timer rang, but the center was completely raw.

    Still, I have a really hard time calling this dessert a failure. The truth is it was delicious – sweet and moist, with crispy-chewy, golden brown edges. I made it for Handsome Greg’s birthday dinner, and we all loved it. Well, we loved the parts that were baked through. We ate the edges then put the center back in the oven to finish baking it through, about 40 minutes.

    And the failure? Is my fault. The original recipe from Smitten Kitchen is perfect. I wanted desperately to follow it as written, but I didn’t have a tube pan, so I used a 9 x 13. And that was my downfall. I read the many reviews that said, “Oh, I made this in a 9 x 13-inch pan, and it came out perfectly.” I’m convinced those bakers have not only raw, runny apple cake, but also pants on fire.

    Continue reading for the Apple Cake recipe

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  9. Apple Pie with Cheddar Crust
     and Bacon Streusel

    December 15, 2010 by Bake Up, Little Suzy

    I work in the Publishing department at Search, and our department is arguably the envy of all others. One of the best things about working in the Publishing department is the quality and frequency of potlucks. We have elaborate themed potlucks for every birthday.

    For her 35th birthday/presidential campaign launch, my kooky boss, Tenessa, requested an all bacon and cheese potluck. Always up for a challenge, I volunteered to make dessert.

    I like to think I’m pretty adventurous with food, but I admit, I was nervous about making an apple, bacon, and cheese pie. For one thing, I’d only made pie crust once before, and from what I’ve heard, pie crust can smell fear. Also? It’s an apple, bacon, and cheddar pie.

    I love all those flavors together, but I hadn’t really thought of them in a sweet dessert.

    My fears were unfounded. This pie is ridiculously delicious. If it weren’t such a pain in the ass to put together, I think I’d make this same pie once a week. Sweet, salty, smoky. Crispy cheese crust, like the best Cheez-It you’ve ever had. Tender, gooey apples. Candied bacon streusel.

    Earlier this week, Tenessa announced her resignation from Search, and the Publishing department has been whining and moping ever since. Just imagine, dear Tenessa, how many ridiculous, over-the-top bacon and cheese dishes I have not yet made for you.

    Oh, and congrats on the new job. If you need any help packing up your office, I’ll be here planning recipes and potluck themes, soaking Professor Meowington’s back with my salty tears.

    Employees must wash their hands.

    Recipe below the fold

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  10. Apple Crumb Pie

    December 10, 2010 by Bake Up, Little Suzy

    Why do I ever doubt my mom? I should know better by now.

    A few years ago, when Mom suggested we change up Thanksgiving dessert, and go with an entirely non-traditional apple pie recipe, I was SCANDALIZED.

    I mean, it’s one thing to try out a funky, new pie recipe for an Arbor Day potluck. But Thanksgiving dinner?

    Mom topping the pie, wearing my old Strawberry Shortcake t-shirt

    I reluctantly agreed to go along with Mom’s evil plan to ruin Thanksgiving, fully assuming that following a dismal failure, we’d have learned our lesson, and we’d vow to return our Thanksgiving allegiance to chocolate mousse pie and blackberry pie and I totally forgot what I was talking about.

    Pablo peeling apples

    And then we made Martha Stewart’s Apple Crumb Pie. Holy crap balls. This is what apple pie aspires to. The filling is very, um, apple-y. It’s pretty much wall-to-wall apples, with very little goop.

    The crust [THE CRUST] is ridiculously delicious. The almond crumb crust is salty, nutty, crispy, and with no pastry to deal with, it comes together as easy as, well, pie.

    I will never doubt again.

    Recipe below the fold

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