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.

Xmas Pear Pupus

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Xmas Pear Pupus! A popular Polynesian appetizer, served hot or cold, comes from the Hawaiian word “pūpū”. It can be anything from a buffet table of skewered meat, tempura veggies, raw fish, and other finger foods to simple cold trays of tropical fruits, deviled eggs, edamame, and smoked salmon. Remember to make everything bite-size when planning an informal gathering. Because pear trees live such a long time, their fruit is very symbolic during the holiday season. The pear often represents immortality, wisdom, and health; a treat fit for royalty. By creating a pear pupu platter, you’re giving your guests a gift of intangibles they may treasure for years to come. Get the conversation started. Serve freshly sliced ripe pears and cinnamon dusted pear chips with a wheel of warm Brie. How festive!

XMAS PEAR PUPUS

Ingredients:

2 pears, thinly sliced for baking

1 tablespoon sugar

1/2 teaspoon cinnamon

1 wheel Brie cheese, warmed

2 tablespoons cranberry relish

2 tablespoons sugared pecans

2 pears, cut into wedges for eating

Instructions:

Cinnamon Dusted Pear Chips must be made in advance. Preheat oven to 225°. Line a rimmed baking sheet with parchment paper. Combine sugar and cinnamon. Pat dry sliced pears. Place them on the parchment paper in a single layer. Dust with cinnamon-sugar mixture. Bake 3 hours until dried and crisp. Allow to cool on a wire rack.

For Pear Pupus, warm a wheel of Brie cheese in a 350°oven for 5-10 minutes to soften. Spread cranberry relish over top. Sprinkle with sugared pecans and chopped pears. Serve with pear wedges and cinnamon dusted pear chips.

Autumn Plum Galette

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Autumn Plum Galette! Rustic pies are so forgiving, which is one of the reasons I gravitate to them more. Forget perfection. It just isn’t necessary. A galette is made without a pie plate. Same dough, but no primping and crimping needed. You honestly don’t really need as many fillings either, because there’s no need to pile ‘em high. In fact, you’ll know you’ve overfilled the galette when you see the juices running onto the baking sheet. No fun. And when you taste the galette, the crust may be mushy. So remember, stop yourself and it’ll turn out fine.

AUTUMN PLUM GALETTE

Ingredients:

1 prepared refrigerated pie crust

5 ripe plums, pit removed and sliced

1/8 teaspoon cinnamon

1 pinch ginger

1 pinch cloves

1/8 teaspoon nutmeg

4 tablespoons brown sugar

1 tablespoon butter, melted

Ingredients for Almond Filling:

1/2 cup almond flour

5 tablespoons sugar

3 tablespoons flour

3 tablespoons butter, room temperature

1 egg, beaten

Instructions:

Preheat the oven to 375°. Fit parchment paper on a baking sheet. Unroll pie crust onto baking sheet. Place galette dough in the refrigerator to chill. Meanwhile, combine almond flour, sugar, flour, butter, and egg in a food processor. Mix until smooth and spreadable. Remove chilled galette from the refrigerator. Spread the almond filling onto the dough*, but stop short of the edges. Arrange plum slices in an overlapping design on top of the almond filling. Sprinkle plums with cinnamon, ginger, cloves, nutmeg, and brown sugar. Roll the plain edges of the dough over the fruit. Brush the crust with melted butter. Bake for 35 minutes, or until the crust is golden brown. Serve warm.

*I only used half the almond filling and reserved the remaining portion for second galette.

Yams in Pecan Glaze

What’s Cooking in Gail’s Kitchen? Start Smart: Yams in Pecan Glaze! Oh. My. Gosh. You have got to make this recipe. There’s still plenty of time before the holidays to switch back to your traditional family favorite if you don’t like it, but think about this a moment. By using canned yams, or sweet potatoes, preparation is a snap. Who knows? You could end up making both. Remember what I said about “Start Smart”? Sometimes that means taking advantage of the numerous products that eliminate the extra leg work. Sugared pecans are such a gourmet treat. Pick up a package of those to add to the decadent pure maple syrup sauce. Read on if you’re curious.

YAMS IN PECAN GLAZE

Ingredients:

29-ounce can cut sweet potatoes in syrup

4 tablespoons butter

1 teaspoon sage, finely chopped

1 teaspoon thyme, finely chopped

1/4 teaspoon cinnamon

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Fresh thyme sprigs, for garnish

For Pecan Glaze:

1 tablespoon butter

1/2 cup sugared pecans

1/4 cup pure maple syrup

Instructions:

Preheat oven to 375°. Drain liquid from sweet potatoes into a saucepan. Carefully slice and arrange yams in a casserole dish. Set aside. Boil the liquid over medium heat until only 1/4” covers the bottom of the saucepan. Add butter, sage, thyme, cinnamon, sea salt, and cracked black pepper. Mix well. Pour over sweet potatoes. Bake 15 minutes. While potatoes are baking, make the pecan glaze. Add butter to a skillet over medium heat. Add sugared pecans. Toss to coat. Sauté for 2 minutes. Add pure maple syrup. Cook 5 minutes longer, or until the pecans are caramelized and syrupy. Pour over sweet potatoes. Return casserole to the oven and bake 5 minutes longer, or until the glaze becomes thick. Garnish with fresh thyme sprigs before serving.

Oven-Roasted Golden Peaches

What’s Cooking in Gail’s Kitchen? Start Smart: Oven-Roasted Golden Peaches! Forget about cleanup of baking sheets by utilizing a perfect nonstick solution. Parchment paper. Never confuse it with wax paper, though, which will smoke in the oven. That’s a big mistake. Parchment paper is made to withstand oven temperatures during the baking or roasting process. Not only that, parchment paper contains a release agent that prevents foods from sticking to it. Bonus points, in my opinion. Because we’re covering the sliced peaches with pure maple syrup, you can imagine how difficult that would be to scrape off the pan once it’s baked in. May as well throw the pan away and buy another. Or…you could do what I did the first time I baked a galette. My husband took his sander tool and ground the petrified sugar off. Hey, don’t judge me. It was my favorite baking sheet. Still is.

OVEN-ROASTED GOLDEN PEACHES

Ingredients:

3-4 ripe peaches, pitted and sliced

2-3 tablespoons butter, melted

2-3 tablespoons pure maple syrup

1/4 teaspoon cinnamon

Instructions:

Preheat the oven to 425°. Cover a baking sheet with parchment paper. Place sliced peaches in a single layer, without touching. Drizzle with melted butter and maple syrup. Sprinkle with cinnamon. Bake 15 minutes, then flip peaches over. Spoon excess sauce over peaches. Bake 10 minutes longer. Serve warm with sea salt caramel ice cream.

Nutmeg Cinnamon Popovers

What’s Cooking in Gail’s Kitchen? Be Our Guest: Nutmeg Cinnamon Popovers! Don’t hate me. These bakery-style popovers come with a warning label: Highly Addictive! Perhaps I might include a disclaimer. If you never suffer with sweet tooth cravings or for some unknown reason dislike cinnamon, no worries. For the rest of us, all I can say is “Try to resist licking your fingers!”.

NUTMEG CINNAMON POPOVERS

Ingredients:

6 large eggs

2 cups light cream

1/4 cup unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

1 teaspoon sea salt

3 tablespoons sugar

2 cups flour

Topping:

2 tablespoons butter, melted

1 cup sugar

1 tablespoon ground cinnamon

1/2 teaspoon nutmeg

Instructions:

Preheat oven to 400°. Move the oven rack one setting below the middle row. Grease a 12-count bouchon pan. In a food processor, combine eggs, light cream, butter, almond extract, vanilla extract, sea salt, sugar, and flour. Blend until no lumps remain and batter is light yellow and frothy, approximately one minute. Fill each bouchon cup 2/3 full. Do not overfill. (Refrigerate leftover batter until ready to make the next batch. At that time, use a whisk to vigorously stir the batter.) Place bouchon pan in the oven; bake for 30 minutes or until golden brown. Do not open the oven door during baking or the popovers will deflate. When golden brown, remove from the oven. After 2 minutes in the pan, transfer popovers to a wire rack. Do not allow them to cool in the pan or they may turn soggy. Meanwhile place melted butter in a small bowl. In another bowl, combine sugar, cinnamon, and nutmeg. Mix well. Take a popover and brush it with melted butter to coat. Place the popover in the sugar mixture and roll to coat. Repeat with entire batch of popovers.

Killer Skillet S’Mores

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Killer Skillet S’Mores! You were probably wondering if I’d ever get around to satisfying your sweet tooth. Look no further than your favorite fire pit companion: sticky chocolaty marshmallow s’mores. Bring out the inner child who remembers camping trips with family members when you’d circled a crackling fire, balancing a roasting stick on your knee. Not too close to the flames or you’d end up with a charred gooey mess. Then again, those marshmallows were ones you got to gobble down before skewering another one. Fast-forward to the Present where you can recreate that same incredible taste in an iron skillet.

KILLER SKILLET S’MORES

Ingredients:

3/4 cup butter, melted

1/2 cup sugar

3/4 cup brown sugar

1 egg, plus 1 egg yolk

2 1/2 teaspoons vanilla extract

1 3/4 cup flour

1/4 cup graham cracker crumbs

1 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

3/4 cup chocolate chips, divided

1 cup mini marshmallows

1 graham cracker, broken into chunks

1 milk chocolate bar, broken into pieces

8 large marshmallows, cut in half

Instructions:

Preheat oven to 375°. Combine melted butter, sugar, brown sugar, egg, egg yolk, and vanilla extract. Beat mixture for 30 seconds. Let rest 30 seconds. Repeat 3 times. In another bowl, whisk together flour, graham cracker crumbs, salt, baking soda, and cinnamon. Slowly add the butter mixture. Fold in 1/2 cup of chocolate chips and 1/2 cup of mini marshmallows. Press mixture into the bottom of a 10” iron skillet. Top with remaining chocolate chips, mini marshmallows, graham cracker chunks, and chocolate bar pieces. Bake 18-20 minutes. Remove hot skillet and carefully arrange the large marshmallows around the edge of the cookie. Return pan to the oven and continue baking until the marshmallows turn golden brown. Remove from oven and allow cookie to cool 15 minutes before serving.

Creamed Honey on Toast

What’s Cooking in Gail’s Kitchen? All the Buzz: Creamed Honey on Toast! Begin today at the Farmers Market on a quest for liquid gold. This version of natural honey is thicker in consistency, lighter in color, and creamier than ordinary honey varieties. For one, it does not contain the noticeable sugar crystals that can often leave a grainy aftertaste. Trained beekeepers put more effort into this little delicacy but, in my opinion, it is worth the extra time and effort. Pick up a couple jars this summer. Store them at room temperature and they will be good until you scrape the bottom of the jars.

CREAMED HONEY ON TOAST

Ingredients:

Artisan bread, sliced

Sea salt French butter

Creamed honey

Ground cinnamon

Instructions:

Choose a nice artisan bread for toasting. Slather on a tablespoon of sea salt French butter and watch it melt. Next, drizzle a generous swirl of creamed honey over the butter layer. Finally, top it off with a sprinkling of cinnamon.