![]() I wanted a nice dessert to go along with my roast stuffed pork and and roasted pumpkin and delicata squash. And I’m very good about keeping all of the other rules. I’m probably violating 2 or 3 condo rules, but thankfully no one can see…. Because my fridge isn’t enormous, I always pray for REALLY cold weather so I can use my terrace as an additional fridge. I’ll provide recipes for some of these over the next 4 weeks, but I won’t always have photos until after the holiday. Some of these things may change, but you get the idea. Stuffing with chestnuts (out of the bird) Sally Lunn Bread (for breakfast the next day)Ĭarrot and Rutabaga Puree OR Sweet Potato Puree with Orangeīrussel Sprouts OR Green Beans OR Neither I’ve been working on my menu, which has to factor in that some people keep Kosher and that my godson/great nephew is allergic to eggs. And while my kitchen is small, I am blessed with a wonderful storage room. I know, I know, but I simply couldn’t resist. And a year ago, I treated myself to the wonderful Staub covered pumpkin soup bowls and soup tureen. I have been collecting turkey decorations for years and they are everywhere from place cards to candle holders to straw and wooden turkeys. I admit that I go a little crazy for Thanksgiving. I’m also excited because Matthew and Frances are coming to join us along with the other family members. Every year I have to decide how much I will play with my menu from previous years. Dig in!īelieve it or not, we are only four weeks away from Thanksgiving – my absolute favorite holiday to cook and bake for. Place a large plate over the top of the pan and flip the whole thing upside down. Remove from oven and allow to cool until warm. Sprinkle with the granulated sugar and bake until the pastry is golden brown, about 20-30 minutes. Transfer the dough to the top of the pan, molding the overhanging dough to the side of the pan. Roll out the dough on your floured work surface so it is big enough to cover the pan plus about 1 inch. Form into a disk and cover with plastic wrap and let rest in the fridge for an hour. Turn out the dough and knead until smooth.Stir in the sour cream until completely incorporated. Continue until the butter is in pea-size pieces. After several minutes it will begin to incorporate into the flour. Rub the softened butter and flour between your thumb and index fingers.Remove from stove, flip the apples so they are cut side up and allow to cool completely.Continue cooking until the apples are tender and most of the liquid in the pan has evaporated, about 30 minutes. Cook until the juices from the apples bubble, then turn down to a simmer and cover the pan with a lid.Arrange the apples cut side down in the pan, making sure they are squeezed tightly. Melt the butter in an 8-in cast iron skillet over medium-high heat and then add the brown sugar. 10 tbsp (1 1/4 sticks) unsalted butter, softened.1/2 cup plus 2 tbsp light brown sugar, lightly packed.3 or 4 apples that will hold shape while cooking (I used Macintosh and I think Jonah Gold, but Cortland, Northern Spy, Winesap or Rome would work, as well).When we went apple picking and *only* picked up two bushels of apples I was really worried it wouldn’t be enough (for a small village?) Anyways, this was an easy and delightfully “Fall” way to spend more apples, and if not now, when? Another wonderful recipe from my new favorite cookbook, this was a perfect way to wind down my stock of apples.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |