Velvety smooth and rich dark chocolate fills a golden flaky pasty crust in this stunning and decadent dessert.  Topped with delicate leaves of chocolate and fresh blueberries, this one is a chocoholics dream come true.  This tart would make the perfect ending to any dinner party, or surprise your valentine with this luxurious treat that is so very easy to prepare.  That part can be our secret!

I confess I do love chocolate, especially dark chocolate and lately I have been loving it combined with blueberries.  I have always liked how orange and raspberry works but had never given much attention to blueberries, until recently I started following a few bloggers from Germany and find that this combination is quite popular and for a good reason I will add.

I also like playing with chocolate, making candies and dipping things.  It is very satisfying for me because it is just fun, and also because people are always so amazed by the results.  I do not consider myself an expert by any means, I know it takes years of work to master the art of chocolate, but I do enjoy making a mess and seeing what I can come up with.  Hope you do too!

Print

Chocolate Leaves

Chocolate leaves are easy to make and are an impressive garnish for cakes and desserts.

Course Dessert

Keyword Chocolate, Desserts

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Author Christoph

Ingredients

• Chocolate roughly ½ ounce per leaf, chopped

Things that you will need

• Squares of wax paper 1 per leaf
• Pastry comb
• Spatula
• Stapler
• Clothes pins

Instructions

• Chop the chocolate in to small even size pieces and place in a microwaveable bowl.  The amount of chocolate you will need will depend on the size and quantity of the leaves you are making.  It takes roughly one half ounce for a two to three inch leaf.
• Melt the chocolate by heating in 20 second intervals, stirring thoroughly after each 20 seconds to allow chocolate to melt.   Do not over heat.   If you are not sure here is a link to How to Temper Chocolate in the Microwave.
• Pour or spoon a small amount of melted chocolate along the center of the wax paper in a line from corner to corner
• Using the pastry comb work from the center of the chocolate and drag the comb out at an angle away from the center in both directions
• Using your finger to draw the outline edge of the leaf on each side, then using the spatula remove the excess chocolate outside of your leaf shape
• Lift the wax paper by the opposite two corners and staple them together so that the leaf is curled.  Use the clothes pin to clip the sling on to a small glass or cup. This will help to hold the curled shape while the chocolate sets up.  Place the leaves clipped to the cup in the fridge for about 15 minutes.
• Carefully tear apart the stapled corners and carefully peel the paper back from the leaves.  Avoid handling them with your fingers as your body temperature will melt them.
• Use the leaves to decorate cakes and most any dessert

Notes

The amount of chocolate you will need will depend on the size and quantity of the leaves you are making.  It takes roughly one half ounce for a two to three inch leaf.

 

If you are not sure about melting chocolate here is a link:

How to Temper Chocolate in the Microwave.

Print

Dark Chocolate Ganache Tart

Decadent and rich easy-to-make chocolate tart is always a winner.

Course Dessert

Cuisine French

Keyword Chocolate Tart, Desserts

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill 1 hour hour

Total Time 35 minutes minutes

Servings 16

Author Christoph

Ingredients

• 1 single pie crust from scratch or refrigerated
• 1 cup dark chocolate - not chips chopped
• 1 cup milk chocolate chopped
• 1 cup heavy cream
• ¼ cup unsalted butter cut into small pieces
• 1 ounce Grand Marnier optional

Instructions

• Roll out the pie crust and place in a 9” tart pan.  Prick the bottom of the crust with a fork and blind bake in a 375°F oven for about 15 minutes or until lightly browned.   Remove from oven and place on wire rack to completely cool.
• Place chopped chocolate in a mixing bowl.
• Heat cream and butter on the stove or in the microwave until just barely boiling.
• Pour hot cream over chocolate and let stand for about 5 minutes to soften chocolate.  Mix with a whisk until chocolate and cream becomes a smooth mixture.   Allow mixture to cool slightly, almost to room temp, but still pour-able.
• Add Grand Marnier if desired and mix well.
• Pour chocolate filling into tart crust and place in the fridge to set up, at least 1 hour.
• Top with chocolate decorations and fruit if desired.

Notes

Here is a link to a Basic Pie Crust

 

 

Use a good quality dark chocolate,  but not chips.  Chips have an added stabilizer to help them maintain their shape and not really good for this application. 

Elevate your apple pies, tarts, and strudels to a new level by adding this one simple ingredient.  Apple cider syrup will bring a new dimension of flavor to any apple filling you prepare.  This easy-to-make flavor concentrate requires only one ingredient and a little bit of time.  Not only delicious in pies and other baked goods, this syrup will add the perfect fall flavor to your pancakes and waffles.  And use some of this apple syrup to make an Apple Cider-Car Cocktail, it’s the perfect drink for Thanksgiving entertaining that will certainly get you in the spirit of the season. 

I love fall.  Of all of the seasons I think fall would have to be my favorite.  I know many folks pick spring or summer, but there is something about the amazing colors of the autumn leaves and the crisp air that I find most exhilarating.  Fall is also apple season.  And yes apples are available all year long but there are none crisper or more flavorful than those in the market this time of year.  Baked goods with apples are some of my favorites, next to blueberries that is, and not to forget rhubarb, and peaches and…..well OK most any baked good, but a slice of fresh baked apple pie or strudel definitely sends me to my happy place.

I was very pleased when I discovered apple cider syrup a few years ago in a gourmet baking shop.  I thought the syrup sounded very intriguing, so I hesitantly offered over my arm and leg and made the purchase.  The concentrated flavor of this syrup definitely worked as advertised and my apple fillings never had more flavor, but the product was quite pricey.  So after a bit of research I discovered that this secret elixir really was nothing more that reduced apple juice.  Just that simple.  So for merely a few dollars and a bit of time I can make my own secret ingredient and have it available whenever and for whatever I want.

Print

Apple Cider Syrup

The secret ingredient for the most delicious apple fillings for your pie, tarts, and turnovers.

Course Spice

Cuisine American

Keyword Apple Cider Concentrate

Cook Time 45 minutes minutes

Servings 2 cups

Author Christoph

Ingredients

• 64 ounces organic apple juice not apple cider

Instructions

• In a sauce pan over medium-high heat reduce apple juice to about 2 cups or until it has the consistency of maple syrup.

Notes

Watch the temperature of the syrup as it begins to thicken, reducing heat as necessary to prevent burning.

I will not proclaim to be able to make a perfect pie by any stretch of the imagination.  But here are a few tips I have acquired over the years that I find do help me.

Crust

I will tell you right now pie crust is not my strongest suit.  I have always admired people who can crumble together a flaky buttery crust with ease.  I also must admit that I often use packaged crusts, I know that will disappoint some folks but I guess since I have not perfected the crust I have focused more on fillings.  There are many recipes and your mother may have taught you hers, but just in case here is one for a Basic Single or Double Pie Crust.

• Don’t over work the dough – When mixing the dough work in only enough ice water to form a crumble that will hold together when pressed.  When rolling, work from the center out and only enough to form the size you need for your pan.  Excessive rolling causes the gluten in the dough to strengthen creating a tougher crust.
• Keep it Cold – Whether you are using shortening or butter in your dough keeping it cold is key to a flaky crust.  Lightly greasing the bottom of your pie tin will help crisp up the bottom crust of your pie.  If you are working on a decorative or elaborate top for your pie, place the filled shell back in the fridge while you work on your design.

Apples

Everyone seems to have a favorite apple, however some work better for baking that others.  While the red delicious is the iconic apple it is not the best for baking, and the granny smith may not be the first apple you grab for snacking but she is the work horse of the pie.  I have learned that a mixture of apples will give you a good result and help to prevent the apples from shrinking during baking leaving you with a gap between the crust and the filling.  Some of the best apples for pies are…

• Granny Smith
• Honeycrisp
• Golden Delicious
• Rome
• Jonathan or Jonagold
• Braeburn

Filling

One of the things I enjoy about making an apple pie is that it really is quite simple, not a lot of fuss or muss.  I was given a recipe for an apple pie spice mixture that is a fantastic blend and can be used for tarts and strudels as well.  I keep a jar of this in my pantry during apple season which makes pie baking even easier.

• 4 Tablespoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 1/2 teaspoons ground cardamom

Other tips that I would share with you are as follows.

• Evenly slice the apples – Whether you like thicker or thinner apples in your pie, slice them all the same thickness.  They will bake evenly by doing this.
• Pre-cook the apple slices – Precooking the slices of apples slightly helps in two ways.  It helps the apples to become nice and tender with out over baking the crust, and it reduces the shrinkage of the filling which can leave a gap below your top crust.  Place the apples on a plate and microwave uncovered for 4 to 5 minutes just to take the edge off.
• Melted butter – Instead of dotting the top of your filling with butter, toss the sliced apples in melted butter.  No need for lemon juice, and this allows for a more even thickening of the filling.
• Powdered sugar – Yes that’s right, powdered sugar.  Using confectioners sugar instead of granulated gives a more even distribution throughout the filling.  Sift your thickening agent (flour or cornstarch) with the powdered sugar along with your spices before adding to your apples.  This will make sure your filling is completely thickened and evenly spiced.
• Apple Cider Syrup – This really is the key to maximum apple goodness.
• Raisins and Dried Cranberries – Either of these will add a bit of interest and flavor to your filling if desired but are not necessary.  Toasted walnuts also can offer a some interesting texture and taste if desired.

Decorative Crusts

Make the top of your pie your personal signature.  With a little bit of time and a few simple tools you can turn an ordinary looking pie in to a work of art.  There are many versions of lattice that are not too difficult to do, and cookie cutters can make fun shapes to add dimensions to your pie.  If you need some inspiration, here is a link for some Amazing Pie Crust ideas.

• Keep it Cold – It is important to keep your dough cold.  If your work of art is taking more time than you expected, put it back in the fridge for a bit.
• Parchment Paper – You might find it helpful to work your design on a piece of parchment.  This allows for easy transfer on to your pie or back in the cooler for a bit. Trace the outline of your pan on the underside of the paper for a helpful guide.
• Pizza Cutter and Ruler – These basic tools make cutting strips of crust a breeze.
• Cookie Cutters – Use your cookie cutters to add seasonal touches to your crusts, or make a special pie birthday pie with your special persons favorite shapes.  Fork tines and butter knives work well to add detail to your shapes.
• Chill before Baking – When you have finished your Picasso and sealed the edges, pop your pie back in the fridge for about 20 minutes before baking.  This will help to keep your top crust flaky.
• Make it Shine – Egg wash will bring lots of color to your crusts but can hide details.  Try using whole milk.  It is easy to work with and will bring a nice color and shine to your pie.  And don’t forget the sprinkles.  Sanding sugar can add a lot of sparkle and fun to your crust.

Baking

When it comes to baking there are just a few tips I would offer.

• Rack Position – If your oven has a bottom element place your oven rack slightly below center.  This will help the bottom crust to brown.  If you have a top element the center rack will work fine but don’t go higher.
• Parchment Paper – Place your pie on a parchment lined sheet pan.  This makes for easy transferring in and out of the oven as well as making clean up a lot easier in the case of a spill over.
• Heat Shield – After 30 minutes in the oven, lay a flat piece of aluminum foil over the top of the entire pie.  Don’t try to bend it around the crust just lay it gently on top.  Then remove the foil about 30 minutes prior to the final baking time.  The crust should stay tender and brown nicely with out burning.  Adjust the time for removing the foil based on the color of your pie nearing the end of baking.  If your crust has lots of color leave it on.
• Let it Cool – A fruit pie is the temperature of the sun when it comes out of the oven, and holds it heat for quite a while.  Allow about 2 hours for the pie to completely cool.  This will also give the filling enough time to set up so you can cut nice clean pieces.

Print

Secret Ingredient Apple Pie

Easy recipe for the best apple pie filling you have ever tasted bursting with appley goodness.

Course Dessert, Pies

Cuisine American

Keyword Apple Cider Concentrate, Apple Pie, Apple Pie Filling, Best Apple Pie, Secret Ingredient Apple Pie

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Cool 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8

Author Christoph

Ingredients

Filling

• 8 cups apples mix of Granny Smith and Fuji, cored, peeled, and thinly sliced
• ¼ cup dried cranberries (optional)
• 2 tablespoons butter melted
• ¼ cup apple cider syrup* see recipe above
• 1 tablespoon vanilla extract
• 1 ¼ cup confectioners' sugar
• ¼ cup flour
• 1 teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon ground ginger
• ¼ teaspoon cardamom
• ¼ teaspoon salt

Crust

• Double Pie Crust made from scratch or packaged
• Topping
• Milk
• Sanding sugar

Instructions

• Position a rack in the center of the oven and heat to 350°F.

Filling

• Microwave the sliced apples uncovered on a plate for 4 to 5 minutes, until they have softened a just a bit. Drain off any liquid then transfer to a large mixing bowl. Allow to cool to room temp and toss in the dried cranberries.
• Add melted butter, apple cider syrup, and vanilla. Toss to evenly coat.
• In a separate bowl, whisk together the powdered sugar, flour, spices, and salt. Add to apple slices and toss to combine.

Assemble

• Lightly grease the bottom of a 9” - 10” pie tin with shortening. (This help to brown the bottom crust)
• Roll out half of the dough to form the bottom crust. Spoon apple filling into the crust.
• Roll out the top crust and position it over the filling. Trim off any excess and seal and crimp the edges. Cut a slit in the center for steam to escape or cut the remaining crusts in strips to create a lattice.
• Brush the crust with milk and sprinkle with sanding white sugar.

Bake

• Place the pie on a parchment-lined baking sheet and bake for 30 minutes. Carefully lay a sheet of aluminum foil on top of the pie covering its entire surface and bake for an additional 80 minutes. Remove the foil and bake for another 10 minutes for a total of 2 hours or until the filling is bubbling and the crust is lightly browned.
• Remove the pie from the oven, and allow it to cool for several hours.
• You can store the pie for a day or two at room temperature or cover and refrigerate for up to 5 days.
• Apple pie also freezes well. Wrap chilled pie tightly with plastic wrap and foil.

Notes

Here is a Recipe for basic pie crust or use your own favorite. 

 

Tree ripened peaches drizzled with honey float in a layer of mascarpone cheese subtlety flavored with whiskey and thyme.  Incorporating some of Colorado’s best, this recipe features glorious High Country Orchards Palisade peaches, Leopold Brothers small batch whiskey, and Honeyville raw honey to create a trifecta of flavors.

Peach season in Colorado is one that I always look forward to.  On the western slope of our state the Colorado river leaves the mountains and passes through the Grand valley, supplying water to large orchards of fruit trees and vineyards.  A combination of perfect temperatures and fertile soil yield some of the best produce to be found, and those of us who live here know how fortunate we are to have this amazing fruit available.  This year the peaches seem extra delicious so I do my best to enjoy them every way I can.

Along the eastern side of the Rockies the front range , also know as the “Napa Valley of craft beers”, has become a haven for small batch distilleries.  Recently we were lucky to have been the recipients of a bottle of Leopold Bros. small batch American Whiskey.  While normally I am not a whiskey guy, I will tell you this stuff is incredibly smooth and rich in flavor, and could possibly convert me.

With the states abundant orchards, herb and lavender farms, and hay fields we also have some pretty darn tasty honey at our finger tips.  Producers of raw and organic honey bring their sweet nectar to local farmers markets each week making this liquid gold readily available.

So that was my inspiration for this most flavorful tart, and after several attempts I think I found a perfect balance of flavor combinations showcasing some of the best of Colorado’s bounty.  Luckily my partner and his work associates are more than willing to help with the taste tests and quality control.

Print

Honey & Whiskey Peach Tart

Fresh peaches are the star of this delicious mascarpone cheese tart flavored with honey, whiskey, and thyme.

Course Dessert, Pies

Cuisine American, French

Keyword Fresh Peach Tart, Honey Whiskey Peach Tart, Peach Tart recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1 single pie crust premade or from scratch
• 8 ounces mascarpone cheese
• 1 egg
• 1/3 cup powdered sugar
• 1 teaspoon almond extract
• 2 teaspoons fresh thyme finely chopped
• 2 tablespoons whiskey or bourbon
• 3-4 fresh peaches sliced
• 1-2 tablespoons honey

Instructions

• Position rack in the center of oven and heat to 375°F.
• Prepare a tart pan with removable bottom by greasing the sides and lining the bottom with parchment.
• Form dough into prepared tart pan and pierce bottom of crust with a fork.   Bake for 15 minutes.  Place on wire rack and allow to cool.
• In a medium sized bowl using a hand mixer beat together mascarpone, egg, powdered sugar, almond, thyme, and whiskey until fluffy.
• Spread filling into cooled tart shell.
• Slice peaches and arrange on top of filling.
• Bake for 45 minutes then remove from oven and drizzle top of peaches with honey.  Return to the oven for additional 10 – 15 minutes or until top is golden browned.
• Allow to cool for 15 minutes or until tart can be safely handled before removing from pan.

Notes

I used a 4.5" x 13" tart pan. Recipe will also work with a 9" tart pan.

 

Cream cheese or neufchatel can be substituted for the mascarpone.

 

Remove tart from pan while still warm to prevent sticking.

Tender sauteed mushrooms and onions mingle with savory thyme and creamy nutty Gruyere to create this mouthwatering masterpiece. Nestled in a flaky golden crust, this galette makes an unforgettable starter to any meal.   

Print

Mushroom and Gruyère Galette

Tender mushrooms and caramelized onions fill a flaky pastry crust to create this easy-to-make savory treat.

Course Appetizer

Cuisine French

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Ingredients

• olive oil
• 1-2 Tablespoons butter
• 1/2 onion sliced
• 3-4 cups Cremini mushrooms, sliced
• 2-3 tablespoons fresh thyme
• kosher salt
• 2-3 teaspoons balsamic vinegar
• ¼ cup Gruyère cheese grated
• 1 pie crust packaged or from scratch

Instructions

• Heat a large sauté pan over medium heat. Add enough oil to coat the pan. When oil shimmers add the onions and cook until softened and translucent, about 15 minutes.
• Remove onions from pan and set aside.
• Wipe out the pan and re-heat over medium-high heat. Add butter and equal amount of olive oil to the skillet. When melted add the mushrooms and thyme. Season with a light sprinkle of salt. Cook until mushrooms are softened and have released water, for about 8-10 minutes.
• Add the balsamic vinegar and reduce the heat to medium-low. Cook for another 5 minutes to slightly thicken the balsamic.
• Remove from heat and combine with the cooked onions. Cool to room temperature before assembling.
• Preheat your oven to 400°F and line a baking sheet with parchment paper.
• Roll pie crust to about a 12” circle on a lightly floured board.
• Spoon the mushroom mixture onto the center of the dough, leaving a 2-inch border all around. Evenly spread the cheese over the filling. Gently fold over the crust, overlapping the edges. Gently press the folds together.
• Brush the folded edges of the crust with an egg wash or milk.
• Bake for 30 minutes or until the crust has become a lovely golden brown and cheese has melted.
• Let cool to room temperature, about 20 minutes before cutting and serving.

Notes

A refrigerated pie shell works very well and is quite easy for this Galette, however if you prefer to make your own please feel free. If you need a recipe for a pie crust here is a great one.

This amazingly easy-to-make no-bake Peanut Butter Cream Pie is a rich silky layer of peanut butter filling in an Oreo cookie pie shell, covered with a meringue-like whipped cream, and topped with all kinds of goodies.  A peanut butter and chocolate lovers dream come true.

This past Friday was my Dad’s 83rd Birthday, so on his day I like to treat him with a cake or some other dessert.  My father has a giant sweet tooth, one that would make the tooth fairy run screaming into the darkness.  Knowing that peanut butter and chocolate are one of his all-time favorites flavor combos, I usually try to come up with a different take using the dynamic duo for his treat.  My work schedule as of lately has me rising at three a.m. and running out the door by four, and by the time I have been getting home in the late afternoon, I am finished, baked, just stick a fork in me and call me done.  I really wanted to do something to mark his day and about mid-week the idea of a pie came to mind.  Despite my lack of time I thought that a pie was something that I could pull off, then the no-bake notion crept in, and I knew this plan was totally doable.  So Friday after work, I stopped and picked up a few items, (including a DVD with 31 episodes of Bonanza), and in about a half an hour had managed to put together a masterpiece to present as a present.

Print

No-bake Peanut Butter Cream Pie

This amazingly easy to make pie is a rich silky layer of peanut butter filling in an Oreo cookie pie shell, covered with a meringue-like whipped cream, and topped with all kinds of goodies. A peanut butter and chocolate lovers dream come true.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12

Author Christoph

Ingredients

• 1 Oreo pie crust
• 1 container 8 ounce of whipped topping
• 1 teaspoon vanilla
• 1 ½ Tablespoons meringue powder
• 1¾ cups powdered sugar divided
• 8 ounce cream cheese softened
• 1 cup creamy peanut butter
• ¼ cup milk
• ½ cup mini chocolate chips
• ½ cup chopped peanuts
• chocolate and peanut butter melting chips optional

Instructions

• Using a hand mixer, in a medium-sized mixing bowl beat together the whipped topping, vanilla, meringue powder, and ¾ cup of powdered sugar for 3 – 5 minutes or until stiff peaks have formed.
• Place in the refrigerator while you prepare the filling.
• In another bowl mix together the softened cream cheese, peanut butter, milk, and 1 cup of powdered sugar until smooth and silky (add more milk a teaspoon at a time if needed for mixing).
• Fold in one half of the whipped cream and mix until completely incorporated.
• Pour peanut butter filling in to pie crust and smooth out using a spatula.
• Pipe or spread the other half of the whipped topping evenly over the filling (I found piping with a star tip was easier that trying to spread the whipped cream).
• Sprinkle the mini chocolate chips and peanuts over the top of the pie.

Notes

For an extra touch temper some chocolate and peanut butter chips in the microwave and drizzle or pipe over the entire pie. This would also be great topped with some chopped up Reese’s peanut butter cups, maybe a great use for some left over Halloween candy?

The “mother of all comfort foods”, would be one way to describe this dish, or a “skillet of pure love” might be another. Creamy macaroni and cheese, poured into a flaky pie crust, topped with a woven lattice of bacon, and baked until bubbling, golden, and crisp, now what is there possibly not to like about that? nothing I say. This bad boy has definitely secured a slot on my favorite comfort foods list. I know, I know, while this golden goddess of goodness has ranked high on my charts, it is possible it will never appear on the Eat to Win list. But hey, every once in a while is OK, just remember one of my favorite mantras, “Everything in moderation…………..including moderation”.

Print

Mac-n-Cheese Pie with Bacon Lattice

Creamy macaroni and cheese, poured into a flaky pie crust, topped with a woven lattice of bacon, and baked until bubbling, golden, and crisp.

Course Main Course

Cuisine American, Pub Fare

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 8

Ingredients

• 3 Tablespoons butter
• 3 Tablespoons flour
• ½ cup half-n-half
• 1 cup milk
• 1 teaspoon mustard powder
• 2 dashes of Tabasco sauce optional
• ½ teaspoon ground black pepper
• 2 cups cheese grated (cheddar, jack, Gruyère, or any combo you like)
• ½ cup onion diced
• 3 cloves garlic diced
• 1 jalapeno pepper diced (optional)
• 1 pound pasta (which ever shape you prefer)
• 1 cup panko bread crumbs
• 1 pie crust
• 1 pound bacon divided

Instructions

• Heat oven to 425°F.
• Start by making a béchamel or basic white sauce in a large sauce pan over medium heat, with butter, flour, half-n-half and milk.
• When sauce is a thick, add mustard powder, tabasco, and black pepper (I avoided using salt, since there is plenty in the cheese and bacon).
• Add cheese a bit at a time, allowing it to melt as you go.
• Reduce heat and hold on low (if sauce appears too thick, you can add a bit more milk or half-n-half to thin).
• Bring a stock pot of water to a boil. Add pasta and cook for about 8 minutes or slightly el dente.
• Drain, but do not rinse, and add to the cheese sauce. Stir to combine.
• In another skillet crisp 3 – 4 strips of bacon. Remove cooked bacon from pan and place on a paper towel to drain. Crumble and hold aside.
• Add the diced onions and jalapeno to the bacon drippings and cook until onions become translucent. Add garlic and cook for about one minute to bloom.
• Remove from skillet with a slotted spoon and drain on paper towels. Add to the mac-n-cheese mixture.
• Roll out pie crust and place in a cast iron skillet or pie pan. With a fork prick the bottom and sides of the crust. Bake in the oven for 15 minutes or until lightly golden.
• Add panko bread crumbs to the mac-n-cheese, mix and pour into the pie shell.
• Use eight strips of bacon, four each direction to weave a lattice top. Be careful not to stretch the bacon when weaving the lattice, this will reduce the amount of shrinkage.
• Place back in the hot oven, and bake for 15 – 20 minutes, or until bacon is crisp and the cheese is bubbling.
• Allow to rest for 5 – 8 minutes before digging in.

Serve

• Serve with a side of lightly dressed salad.

Notes

Use whatever mac-n-cheese recipe is your favorite. While I believe that things made from scratch are better, this recipe can easily be put together using a refrigerated pie crust, and some packaged mac-n-cheese.

A Buckle is typically made with a cake like yellow batter with the fruit filling mixed in to it, and then covered with a crumbled topping made of sugar, butter, and flour before baking. Buckles are usually made with blueberries. A Betty is made by layering a fruit filling, usually apples, with bread crumbs and resembles a bread pudding when baked. Crisps and Crumbles are a fruit filling covered with a crumbled topping made with oatmeal. Grunts and Slumps are a New England version made stove top, usually in a cast iron skillet, and believed to have been named for the sounds the cobbler creates as it is cooking. The Sonker is unique to North Carolina, and is simply a deep dish version of a cobbler.

Print

Blueberry Buckle

A moist yellow cake filled with fresh blueberries, topped with a crumble.

Course Brunch, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12

Author Christoph

Ingredients

Cake

• ¼ cup butter, softened
• ¾ cup sugar
• 1 egg
• 1½ cups flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• ½ cup milk, minus 1 teaspoon
• 1 teaspoon vanilla
• 2 cups blueberries, fresh or frozen

Crumb Topping

• ½ cup sugar
• ¼ cup brown sugar
• 5 tablespoons flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ cup butter, cold and cut into small pieces

Icing

• ½ cup confectioners sugar
• ½ teaspoon milk

Instructions

Cake

• Heat oven to 375°F. Grease an 8” x 8” square pan or a 9” springform pan.
• Tip: Place a piece of parchment paper over the bottom of your springform pan before closing. Grease the pan and paper as you normally would. The paper makes it easy to separate the cake from the bottom.
• Cream together the butter and sugar. Add egg to creamed mixture and mix well to combine.
• In another bowl sift together flour, baking powder and salt.
• Add vanilla to milk to make ½ cup.
• Add flour mixture alternating with milk to the creamed butter, mix until combined. Gently fold in blueberries.

Crumb Topping

• In a small bowl mix together sugar, flour, cinnamon, and nutmeg. Using a pastry blender or fork cut the butter into sugar mixture until mixture resembles a coarse meal.

Icing (Make when cake is completely cooled)

• Place powdered sugar in small mixing bowl. Add milk a little at a time until icing will drizzle off spoon.

Assemble

• Pour cake batter into prepared pan.
• Cover batter evenly with crumb topping. Bake for 40 - 45 minutes, or until toothpick inserted in center comes out clean and top is slightly browned.
• Place pan on a wire rack to cool for 15 - 20 minutes before removing the springform.
• Allow to cool completely.
• Drizzle top of cooled cake with icing.

Notes

If using frozen blueberries, be sure to thaw and drain the berries before adding to the batter.

Simple. A classic French treat, this savory tart is perfect for an appetizer, lunch, or dinner. Full of flavor and easy to make, this asparagus and goat cheese tart is a stunning treat for any occasion. The subtle taste of the tender spears, creamy cheese, and golden pastry create a harmonious combination that will dazzle your tongue. Served warm or at room temperature, this tart is certain to get rave reviews.

Print

Asparagus & Goat Cheese Tart

Simple. A classic French treat, this savory tart is perfect for an appetizer, lunch, or dinner. Tender spears, creamy cheese, and golden pastry create a harmonious combination that will dazzle your tongue. Serve warm or at room temperature.

Course Appetizer, Brunch

Cuisine French, Retro

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Ingredients

• Flour
• 1 sheet puff pastry
• 1 1/2 cups goat cheese crumbles
• 1 1/2 pounds medium asparagus
• 1 tablespoon olive oil
• Salt and pepper

Instructions

• Position rack in center of oven and heat to 400 degrees.
• Bring 2 inches of water to a boil in a large skillet. Cook asparagus for about 4 minutes or until bright green in color. Drain the asparagus and rinse in cool water to stop the cooking. Place asparagus on a clean towel to dry.
• Lightly dust a pastry board with flour and roll the dough into a 10” x 16” inch rectangle.
• Transfer on to a parchment lined baking sheet.
• Fold about 1″ of dough in around the edges to form a frame. With a sharp knife, lightly score pastry dough inside the folded edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals.
• Bake until golden, about 15 minutes. The center of the pastry will puff up as it cooks, but will deflate as it cools leaving a “tray” to build your tart on.
• Evenly cover the top of the pastry with the crumbled goat cheese.
• Trim the asparagus to fit inside the frame of the tart. Place the spears close together alternating directions as you go.
• Drizzle the asparagus with olive oil, and season lightly with salt and pepper.
• Bake for 20 to 25 minutes, or until the asparagus is tender.
• Allow to rest for at least 5 minutes before cutting.

Serve

• Best served at room temperature or just slightly warm. A bed of salad makes an excellent companion for this pastry.

Notes

Add a sprinkle of red pepper flake to spice up your tart.

The post Asparagus and Goat Cheese Tart first appeared on James & Everett.]]> https://jamesandeverett.com/2012/09/26/asparagus-and-goat-cheese-tart/feed/ 1 1379 https://jamesandeverett.com/2012/09/16/peach-cobbler-diablo/?utm_source=rss&utm_medium=rss&utm_campaign=peach-cobbler-diablo https://jamesandeverett.com/2012/09/16/peach-cobbler-diablo/#respond Sun, 16 Sep 2012 14:30:12 +0000 https://jamesandeverett.com/?p=1350 Spicy, sweet, and hot, an after hours adult pleasure, this peach cobbler is certainly not your Grandmother’s dessert. Cinnamon, ginger, and chili powder add a subtle “kick” to this classic favorite to add an interesting note to the smooth sweet flavor of the peach. Located …

Spicy, sweet, and hot, an after hours adult pleasure, this peach cobbler is certainly not your Grandmother’s dessert. Cinnamon, ginger, and chili powder add a subtle “kick” to this classic favorite to add an interesting note to the smooth sweet flavor of the peach.

Located on the western slope of Colorado, where the mighty Colorado river winds its way out of the mountains and through canyons into the Grand Valley, is the small town of Palisade. Know for its peaches and wineries the area is blessed with fertile soil, water, and mild weather, perfect for the production of fruit. Each year around harvest time, the town of Palisade hosts a peach festival, celebrating its produce. Folks from all around travel to the valley this time of year to see the spectacular fall colors, enjoy some wine tasting, and to bring home fresh peaches. Luckily for me, many of our local markets also proudly carry the hand-picked tree ripened peaches. Just another one of my favorite things about fall in our state.

Print

Peach Cobbler Diablo

Spicy, sweet, and hot, this peach cobbler is certainly not your Grandmother’s dessert. Cinnamon, ginger, and chili powder add a subtle “kick” to this classic favorite to add an interesting note to the smooth sweet flavor of the peach.

Course Dessert

Cuisine American, Southwestern

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12

Author Christoph

Ingredients

• 2 pounds Ripe Peaches
• ¼ cup dried cranberries, rehydrated
• ¾ cups sugar, divided
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon chili powder, a little more if you like it spicy
• ½ cups butter, softened
• 1 egg
• ½ teaspoons vanilla extract
• 1 teaspoon lemon zest
• ¾ cups flour
• ¼ teaspoons baking powder
• 1 pinch Salt

Instructions

• Heat the oven to 375° F.
• Peel, pit, and slice peaches into one inch wedges (drizzle with lemon juice to prevent the peaches from turning brown).
• Soak the dried cranberries in hot water for about 10 minutes to hydrate. Combine the peaches, cranberries, cinnamon, ginger, chili powder, ¼ cup of the sugar, and the cornstarch in a large mixing bowl. Let the fruit stand, stirring occasionally, until the sugar dissolves, 5 to 7 minutes.
• While the peach mixture is resting, make the dough by creaming together the butter and remaining ½ cup sugar in a medium mixing bowl.
• Beat in the egg, vanilla, and lemon zest until the batter is smooth. Add the flour, baking powder, and salt and stir until just combined.
• Transfer the peach mixture to an 8-inch square-baking pan. Drop the dough using a tablespoon over the fruit.
• Bake until the fruit is bubbling and the crust is golden, 50 to 55 minutes.
• Serve the cobbler warm with whipped cream or ice cream. Garnish with a dusting of chili powder. Now this is one “devilishly” delicious cobbler.

Notes

I was light handed in this recipe with the amount of chili powder. I personally like it kicked up a notch, the sweetness of the peaches works well with some heat.

 

 

The post Peach Cobbler Diablo first appeared on James & Everett.]]>

Thinly sliced potatoes mixed with gruyere and feta cheese form the crust for this amazing “upside down” tart. The sweetness of caramelized red onion is balanced perfectly against the sharpness of the cheeses to create an explosion of goodness. A hint of thyme rounds out the flavors to put this potato and onion tart over the top.

Print

Potato and Onion Tart

Thinly sliced potatoes mixed with gruyere and feta cheese form the crust for this amazing “upside down” tart.

Course Side Dish

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting time 5 minutes minutes

Total Time 1 hour hour

Servings 8

Author Christoph

Ingredients

• 2 tablespoons butter
• 12 sprigs thyme, (strip leaves from stems)
• 1 large red onion, sliced ¼” inch thick
• 1 lb red potatoes, very thinly sliced
• 2 tablespoons olive oil
• 1/2 cup grated gruyère
• 1/2 cup crumbled feta
• 1 cup grated mozzarella
• sea salt and cracked black pepper

Instructions

• Heat oven to 400°F.
• Melt the butter in a 10 inch oven proof frying pan (cast iron works well) over medium heat.
• Add the thyme and onion and cook for about 8 minutes or until onions become translucent and tender. Using tongs or a spoon, arrange the cooked onions so they cover the bottom of the skillet evenly.
• Combine potato, oil, cheeses, salt, and pepper in a large bowl and mix thoroughly.
• Place the potato mixture on top of the onions forming an even layer. Bake for 45 minutes or until golden brown. Let the tart rest for about 5 minutes before turning upside down on a plate.
• Garnish with fresh thyme.