Fried Cinnamon Sugar Pears

What’s Cooking in Gail’s Kitchen? After the Holidays: Fried Cinnamon Sugar Pears! Impulse buys. We all get lambasted as soon as we step through the automated doors of the supermarket. The colorful array of succulent fruit and glistening vegetables appear as lush as if they were grown in the Garden of Eden. Before you know it, the grocery cart is overflowing with a mountain of luxuriant produce. In your mind, you’re already forming mental images of gastronomic creations where you spin around the kitchen like Julia Child waving a wooden spoon in the air. That is until you get home. The fruit is ripening faster than you can say, “go bananas”. Now two weeks in, you’ve already exhausted several different ways of consuming that box of winter pears. Allow me to offer a quick ‘n easy side dish. It goes especially well with pork loin or spiral ham. I promise you, your family will be singing your praises from now on.

FRIED CINNAMON SUGAR PEARS

Ingredients:

6 Oregon pears, peeled, cored, and sliced

2-3 tablespoons butter

1/4 cup sugar

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1/2 cup apple cider

1 tablespoon cornstarch

Fresh lemon thyme, for garnish

Instructions:

In an iron skillet over low heat, warm butter. Combine sugar, brown sugar, and ground cinnamon in a bowl. Mix well; set aside. In another bowl, whisk together apple cider and cornstarch. Set aside. Add sliced pears to melted butter. Coat well; increase heat to medium setting. Stir gently for about 3 minutes. Sprinkle sugar mixture over pears. Stir. Cook 8-10 minutes, stirring occasionally, until pears are fork tender. Pour apple cider liquid over pears, stirring constantly for 2 minutes longer. Remove iron skillet from heat. Allow fried pears to cool slightly and thicken. Ladle into small bowls. Serve warm.

Apple Cinnamon Slab Pie

What’s Cooking in Gail’s Kitchen? After the Holidays: Apple Cinnamon Slab Pie! For those who were lucky enough to be gifted with one of the spectacular supermarket fruit baskets and are now wondering how to eat everything before it spoils, think outside the box. Citrus fruits can be refrigerated, as long as you don’t forget about them out-of-sight in the crisper drawer. And we all know what happens to bananas in the fridge. Ugh. Not a pretty sight. But today we’re going to talk about everyone’s favorite fruit, the mouth-watering juicy apple. In reality, slab pies are the grown-up version of a pop tart, only better. The apple filling is honest-to-goodness fruit instead of a smearing of sugary jam. And the crust is more than a pastry shell of dry dough. Its layers of flaky goodness and buttery deliciousness are magically separated by pockets of air.

APPLE CINNAMON SLAB PIE

Ingredients:

2 9-inch pie crusts, refrigerated dough

8 apples, peeled, cored, and sliced

1 tablespoon lemon juice

1 cup sugar

1 tablespoon flour

1 1/2 teaspoons cinnamon

1/4 teaspoon sea salt

1/8 teaspoon nutmeg

1 cup powdered sugar

1 tablespoon butter, melted

1 teaspoon vanilla extract

1 tablespoon warm milk, if needed

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Set aside. Place sliced apples in a large bowl. Sprinkle with lemon juice. Gently toss. In another bowl, combine sugar, flour, cinnamon, sea salt, and nutmeg. Mix well. Pour over sliced apples. Toss to coat. Roll one prepared pie crust to fit the baking sheet. Trim the dough to only fit the bottom of the pan. If necessary, use the extra dough to fill in the corners. Spread apple filling over bottom crust. Roll out second pie crust. Place over the apple filling. Pierce top of dough with a fork in several places. Sprinkle with cinnamon, if desired. Bake 35-40 minutes. To make the glaze, combine powdered sugar, melted butter, and vanilla extract. Stir until smooth. For a slightly thinner consistency, add the warm milk. Remove Apple Cinnamon Slab Pie from oven when the crust is golden brown and the juices are bubbly. Cool slab pie on a wire rack for 10 minutes before pouring glaze over top. Spread to edges. When pie is cool, slice to serve.

Upgraded Lunch Break

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Upgraded Lunch Break! For those original gamers from the 1980’s, today’s snapshot may detect a slight resemblance to a popular video game character known as Pac-Man. I assure you, that was not my intention. My kids played that harmless game all the time, staring at a screen that literally ate its way to a high score. Then again, I seem to remember them requesting pizza delivery more often as a result of it. At least nowadays I can choose a healthier alternative with multigrain baked crackers that have wheat, corn, and oats. Plus it won’t cost me a roll of quarters.

UPGRADED LUNCH BREAK

Ingredients:

6 multigrain baked crackers

3 slices cherrywood smoked ham, deli-style

1 golden delicious apple, sliced in wedges

Fresh chives, for garnish

Instructions:

Arrange multigrain crackers on a platter. Cut each slice of ham in half. Form into an accordion shape to create “wells”. Secure one end with two strands of fresh chives. Tie securely. Place the ham onto a multigrain cracker, fanning out the hills and valleys. Insert apple wedges where possible, allowing them to stand upright. Repeat with remaining ingredients.

Bored With Cheese?

What’s Cooking in Gail’s Kitchen? Talking Points: Bored With Cheese? Anyone who has perused a deli market understands how confusing the cheese categories have become. The choices appear endless. Cheese can be aged for months, hand-rubbed with robust Italian spices, shelf-cured for optimal quality, or made with passion from a local dairy. Who knew? I recently picked up a “cheese flight” of three Wisconsin varieties. I loved the description detailing the best pairing options for fruits, nuts, and beverages. Not only is it a great way to try mild or robust cheeses, it turns a charcuterie board into a win, win for the night.

BORED WITH CHEESE?

Ingredients:

3.5-ounce wedge Tuscan-rubbed fontina cheese

3-ounce wedge parmesan cheese

1.5-ounce edge bleu cheese

1 Granny Smith apple, cored and sliced

1/2 cup walnut halves

Crackers and baguette slices

Instructions:

Arrange cheeses, apple slices, and walnut halves on a cutting board. Serve with crackers, sliced baguette, beer, and wine.

Jellylike Jezebel Sauce

What’s Cooking in Gail’s Kitchen? Something to Savor: Jellylike Jezebel Sauce! I first heard about this sassy southern sauce with a spicy kick from fellow blogger, Camellia.* She piqued my interest since I sometimes crave the heat of horseradish to liven up ordinary foods. Talk about eye-popping sizzle! Yes, Ma’am! Then recently my husband and I travelled to South Carolina where I had a first-hand opportunity to taste it at a waterfront restaurant there. One bite of Coconut Shrimp dipped in Jezebel Sauce aroused my taste buds and the rest was history. Bless your heart, Camellia!

JELLYLIKE JEZEBEL SAUCE

Ingredients:

18-ounce apple jelly

13-ounce jar apricot preserves

8-ounce can crushed pineapple, drained

8-ounce jar creamy horseradish, double strength

2 tablespoons dry mustard

2 teaspoons black cracked pepper

Instructions:

Warm apple jelly in microwave for 30 seconds. Combine apple juice, apricot preserves, crushed pineapple, Creamy horseradish, dry mustard, and cracked black pepper. Stir to blend well. Pour into jars. Chill one hour to enhance flavors. Store in the refrigerator.

*Please visit Camellia for her variation of Jezebel Sauce.

http://camelliascottage.com/2017/01/25

Upcountry Apple Crumble

What’s Cooking in Gail’s Kitchen? Timeless Classics: Upcountry Apple Crumble! Take a trip to the local apple orchard. It’s overflowing with bushels of newly-picked produce in several varieties. Red Delicious. Jonagold. Gala. Cortland. And the abundance of ready-made market items put visitors to the test: nutty caramel apples, chunky applesauce, icy cider slushes, Dutch apple pies, and gooey apple turnovers. Don’t let Autumn slip away without bringing the crisp textures, bakery goodness, spicy aromas, and locally grown produce back home into your favorite dishes.

UPCOUNTRY APPLE CRUMBLE

Ingredients:

2-3 large apples

1 teaspoon lemon zest

2 tablespoons lemon juice

1/4 cup sugar

3/4 cup flour

3/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

1/2 cup oatmeal

1/2 cup butter, chilled, cut into small chunks

1/2 cup walnuts, chopped

Instructions:

Preheat oven to 375°. Lightly butter a 10″ round baking dish. Peel, core, and thinly slice apples. (A Spiralizer does a perfect job.) Combine apples with lemon zest, lemon juice, and sugar. Mix well. Arrange mixture in the bottom of the baking dish. To make the crumble topping, combine flour, brown sugar, cinnamon, nutmeg, salt, oatmeal, and butter in a food processor. Pulse mix until crumbly and butter is the size of peas. Spoon topping over apples, spreading to the edges. Sprinkle with chopped walnuts. Bake 40 minutes or until the top is brown and the apples are bubbly. Serve warm with vanilla bean ice cream.

Apricot-Glazed Apple Galette

What’s Cooking in Gail’s Kitchen? Timeless Classics: Apricot-Glazed Apple Galette! It’s apple-picking time of year. Pay a visit to the nearest orchard for an afternoon of relaxation and sipping cider slushes. Local farmers encourage and invite visitors to catch a glimpse of the family farm in celebration of Harvest. Not only can you nibble on caramel-dipped apples and warm apple dumplings, but don’t be surprised if you find yourself taking a hayride to the corn maze or pumpkin patch. Me? I grab my French market bag and load up on Galas and Granny Smith apples!

APRICOT-GLAZED APPLE GALETTE

Ingredients for crust:

1/3 cup plus 1 tablespoon butter, cold

1 cup flour

1/2 teaspoon sea salt

2 tablespoons ice water

Ingredients for filling:

2 large gala apples, core removed, peeled, and sliced

Scant lemon juice

1/4 cup sugar

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/3 cup apricot jam

1-2 tablespoons apricot brandy

3 tablespoons butter

1 egg yolk

Instructions:

This recipe makes two individual galettes. Preheat oven to 425°. Using a food processor, pulse cold butter, flour, and salt to the size of small peas. Sprinkle in ice water one tablespoon at a time until dough forms a ball. Wrap the dough in plastic wrap and refrigerate for 1/2 an hour. Remove wrap and place dough on a lightly floured surface. Cut in half. Roll each half into an 8″ circle. Place on parchment paper-lined baking sheet. Beginning in the center, spiral apple slices like a fan. Be sure to leave a border. Fold edges of dough toward the center, creating a rustic crust. Press gently to seal. Repeat for second galette. Sprinkle apples with lemon juice. Cover apples with sugar, nutmeg, and cinnamon. Spread apricot jam over apples. Pour apricot brandy over all. Dot with butter. Whisk together egg yolk and water. Brush the egg wash along the edges of the dough. Bake 10 minutes. Reduce oven temperature to 350° but do not remove the galettes. Bake an additional 45 minutes until lightly browned. Transfer the galettes from the baking sheet by lifting with the parchment paper. Cool on wire rack to keep the bottoms from getting soggy. Serve warm with ice cream or whipped cream.

Apple Orchard Pie

What’s Cooking in Gail’s Kitchen? Start Smart: Apple Orchard Pie! Nothing conjures up autumnal nostalgia like a slice of apple pie, still warm enough from the oven to soften a scoop of vanilla ice cream. Inhale the aromas of cinnamon, nutmeg, and allspice. It’s delectable, isn’t it? I realize making pies may not be on the top of the list for everyone who loves it. So, I’m telling you today, it’s okay to begin with a prepared pie crust. There are some pretty decent brands out there for you to try. Some refrigerated brands are made to unroll and crimp the edges; others are frozen and meant to be thawed. Some are buttery, super-flaky, and even taste as good as homemade. That’s where you’ll need the help of an assistant, or taste-tester, so to speak. Just remember, pie doesn’t have to be picture perfect to taste spot on. It’s dessert, after all.

APPLE ORCHARD PIE

Ingredients:

1 prepared pie crust, 9”

4-5 large sweet apples, peeled, cored, and sliced

4 large tart apples, peeled, cored, and sliced

1 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon sea salt

2 tablespoons butter

Ingredients for Crumb Topping:

1 cup flour

3/4 cup brown sugar

1/3 cup butter, softened

1/2 teaspoon cinnamon (optional)

Instructions:

Preheat oven to 350°. Form prepared pie crust into a pie plate that has been sprayed with nonstick oil. Crimp edges. Set aside. Combine sugar, flour, cinnamon, nutmeg, allspice, and sea salt. Sprinkle about a quarter cup of mixture over the bottom of the pie crust. In a large bowl, toss the apple slices with the remaining sugar mixture. Coat well. Transfer apples to the pie plate, forming a mound in the center. Dot with 2 tablespoons of butter. Bake for 30 minutes. Meanwhile, combine flour, brown sugar, butter, and cinnamon for crumb topping. It should resemble small peas when mixed. Carefully add the topping to the apple pie. Bake 30 minutes longer. If necessary, cover the pie with foil to prevent burning.