Roasted Butternut Squash Soup October 8, 2014 by Jill Foucre Leave a Comment Roasted Butternut Squash Soup 2014-10-08 14:15:23 Print Ingredients 1 butternut squash Olive oil 2 T. butter 1 cup chopped onion 6 sage leaves, chopped 2 quarts chicken stock 1 T. white wine vinegar 1 T. ground cumin (or less) 1/2 t. cayenne pepper Salt & pepper to taste Instructions Heat oven to 400. Peel and cube squash, drizzle with olive oil, season with salt & pepper. Put on sheet pan lined with parchment paper and bake until soft and edges are brown, 30-40 minutes. Sauté onion and sage in butter, cook until soft, around 8 minutes. Add squash and broth, bring to boil. Cook 20 minutes. Blend with immersion blender; add cumin, cayenne, vinegar, salt and pepper to taste. By Diane Sibon Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Falling for Apples (Caramel Apples, that is) by Carolyn Raber October 8, 2014 by Jill Foucre Leave a Comment One fruit is synonymous with fall……apples. Apple pie, apple crisp, apple cake, applesauce, apple dumplings, apple cider, apple donuts, and all the rest. The one apple treat, however, that is most revered at the Raber house is caramel apples. It all started one October day early in our marriage when my husband said he was hungry for caramel apples. So I did what I knew…..I bought a bag of Kraft caramels along with apples and had 8 caramel apples ready when he got home from his teaching day. Thrilled as he was upon seeing them, his joy turned to surprise upon taking a few bites when he said, “These aren’t like my mom makes.” Now, in fairness to my husband who is totally easy to cook for, that is the ONLY time he said that his mother made something better than I. He may have thought it, but he has never again said it! I was not upset, just curious. What was Mother Raber’s trick? I come from a long line a good cooks and I thought everyone made caramel apples from Kraft caramels. He assured me there was another way. And there was. I am sharing here my late mother-in-law’s caramel apple recipe, along with some tips I’ve learned along the way. CARAMEL APPLES 6-8 apples – firm, tart, room temperature (Honeycrisp and Mutzu are my favorites) 1 C. sugar ½ C. white Karo syrup 1 can Eagle brand milk 1 tsp. good vanilla (I use Madagascar) Wash and dry apples, remove the stems, and insert a craft stick into each. I like the round ones when I can find them. Grease a platter to put them on later. In a heavy medium pan over medium heat, bring all ingredients except vanilla to a boil, stirring constantly with a silicone spatula so that none sticks to the pan. Then lower heat and continue to stir constantly until mixture reaches about 225 degrees on a candy thermometer. This usually takes about 10 minutes. Watch it carefully and test in cold water for very soft ball stage. Do not overcook or it will take the fillings out of your teeth! Remove from heat and add the vanilla. Let cool just 1-2 minutes, then dip and spread caramel over each apple. Place on greased platter or plate to set. Some people like the apples dipped in nuts, but we are purists….no nuts.
French Apple Tart October 3, 2014 by Jill Foucre Leave a Comment French Apple Tart 2014-10-03 10:08:34 Print Pate Brisee 1 1⁄4 cups all-purpose flour 1⁄4 t. salt 2 T. sugar 4 T. chilled unsalted butter, diced 4 T. chilled lard (or use all butter), diced 1⁄4 cup ice cold water Apple Tart 2 Granny Smith apples, cored, peeled and thinly sliced 1 egg 1⁄2 cup heavy cream 1⁄2 t. vanilla paste (or vanilla extract) 1 t. Kirsch or Calvados or brandy 1⁄2 cup sugar 1⁄2 cup apple jelly, melted for glaze Pate Brisee Place the dry ingredients in the bowl of a food processor. Pulse to combine. Add the butter and the lard. Process until consistency of “sand”. With the machine on, add the water. Process until the mixture starts to form a ball of dough. Remove and pat into a disc, wrap with plastic wrap and chill for at least an hour. Apple Tart Preheat oven to 375 degrees. Roll out the chilled dough into an 11 inch circle. Using a 9 inch tart pan with a removable bottom, place the dough in the pan. Mix the egg, heavy cream,vanilla paste (or extract), sugar, and Calvados together in a bowl. Set aside. “Dock” the bottom of the dough with a fork and blind bake for 15 minutes. Remove from the oven. Overlap apple slices on top of the blind baked shell in a circular design. Bake for 10 minutes. Remove and pour the custard over the apples. Place back in the oven. Bake for 15-20 minutes until the custard is set. Cool on wire rack. Brush the cooled tart with the melted apple jelly. Notes Pate Brisee makes enough for an 8 inch pie or 2 -9 inch tart pans. This dough can be prepared several days before using. It also freezes well for up to 3 weeks. A nice addition is to drizzle caramel sauce over the top of the tart. By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chocolate Mousse October 3, 2014 by Jill Foucre Leave a Comment Chocolate Mousse 2014-10-03 09:59:51 Print Ingredients 8 oz bittersweet chocolate, chopped 1⁄4 cup Grand Marnier 1 1⁄2 t. vanilla bean paste 1 t. grated orange zest 12 T. unsalted butter, room temperature 8 extra-large eggs, room temperature, separated 1⁄2 cup plus 2 T. sugar pinch of kosher salt 1⁄2 cup cold heavy cream Instructions In a microwave safe bowl, place the chocolate, Grand Marnier, 1⁄4 cup water, and the vanilla. Microwave for 1 minute, remove and stir. Continue to microwave the mixture until well blended, careful not to burn the chocolate. Alternately, prepare this in a double boiler. Cool to room temperature. Whisk in the zest and butter until combined. Place the egg yolks and 1⁄2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl. Place 1 cup egg whites, salt and 1 tbsp sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk half of the egg whites into the chocolate mixture, then fold the rest with a spatula. Without cleaning the bowl or whisk, whip the heavy cream and remaining tablespoon of sugar. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual bowls, flutes, or martini glasses. Chill and pipe whipped cream on top...perhaps grate some chocolate on top. By Jean True Adapted from Ina Garten Adapted from Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
White Chocolate Covered Dried Apricots October 3, 2014 by Jill Foucre Leave a Comment White Chocolate Covered Dried Apricots 2014-10-03 09:51:27 Print Ingredients 20 individual dried apricots 8 oz white chocolate or coconut white chocolate 4 oz crushed unsalted pistachios Instructions In a double boiler, melt the chocolate. Have a baking sheet lined with parchment paper prepared for the dipped apricots. Place the pistachios in a food processor. Process until very fine consistency. Spoon into a bowl. Dip 1/3 of the apricot into the melted chocolate. Then dip the chocolate end of the apricot into the crushed pistachios. Set on the baking sheet to harden. Refrigerate until ready to serve. Notes Can be made 2-3 days before serving. By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/