POTS AND PANS CITY BLOG

Apple and almonds are a tasty conventional combination often enjoyed at traditional Christmas dinners.  This Apple and Almond Tart recipe makes a common-place apple pie extra special, sure to please all your guests at the end of your holiday meal.  This delicious dessert can be served hot or cold.

A word of advice:  do not be tempted to add sugar to the apples in this recipe (it will make them produce too much liquid).  All the sweetness in the tart comes from the pastry and the topping.

Apple and Almond Tart

Ingredients:

• 6 TBSP. butter
• 1 ½ cups white flour
• 1/3 cup ground almonds
• 3 TBSP. icing sugar, plus sifted icing sugar to decorate
• 1 egg yolk
• 1 TBSP. cold water
• ¼ tsp. almond extract

Topping:

• 1 cup flour
• ¼ tsp. cinnamon
• 4 TBSP. butter, cubed
• ¼ cup sugar
• ½ cup slivered almonds

Filling:

• 1 ½ lbs. apples
• ¼ cup raisins

To make the pastry, all the flour and butter into a food processor bowl and process until the mixture resembles fine bread crumbs.  Stir in the ground almonds and 3 TBSP. icing sugar.  Whisk the egg yolk, almond extract and water together in a small bowl and then add them to the dry mixture.  Mix together to form a soft, pliable dough.  Knead the dough gently until smooth.  Wrap in plastic wrap and place in the fridge for about 20 minutes.

Meanwhile, make the topping:  Place the flour in a medium bowl and add the cinnamon.  Stir together well with a fork or whisk.  Add the cubed butter and blend in with a fork or pastry cutter.  Stir in the sugar and almonds.

Remove the dough from the fridge and roll the pastry dough out onto a lightly floured surface.  Gently line the pastry into a 9” springform pan, pressing neatly into the edges.  Make a lip around the top edge, but remove any excess.  Place the pastry in the pan in the fridge for another 15 minutes.

Preheat the over to 375° F.

Peel and core the apples, and slice the apples thinly. Remove the pastry shell from the fridge.  Arrange the apples neatly on the pastry shell overlapping the slices slightly.  (The tart may appear too full at this time, but after the apples cook the filling will drop slightly.)  Spoon the topping mixture all over the top of the apples, pressing down slightly.

Bake for 20-30 minutes or until the top of the tart is golden brown and the apples are tender when tested.

Remove the tart from the oven and let cool for 10 minutes before removing from the pan.

Pumpkin pie is a favorite fall or winter treat. It is commonly included at the end of Thanksgiving or Christmas dinners. Pumpkins are a fall vegetable that are a symbol of harvest time. They are also featured during the autumn celebration of Halloween.

Pumpkin pie is typically made as a one-crust pie with a smooth custard-like pumpkin filling. It rarely is seen with a top crust. The filling is typically flavored with spices such as nutmeg, cinnamon, cloves and ginger. It is also traditionally served with sweetened whipped cream or ice cream.

Although not quite as traditional, ‘pumpkin’ pie can also be made with squash for a very similar taste. A close cousin to the pumpkin pie can also be made with sweet potatoes.

Pumpkins are native to North America. They were first exported to France, and then pumpkins made their way into Tudor England. In England the pumpkin was introduced as a pie filler. The Pilgrims then brought the pumpkin pie idea back to New England.

Pumpkin pie is often made with canned pumpkin purchased in tins at supermarkets or with pumpkin pie filling with the spices already included. Making your pie with fresh pumpkin however makes it taste just that little bit better.

To prepare the pumpkin for making pies, select the smaller pie pumpkins available during the autumn harvest. You can use the larger pumpkins as well, but the smaller ones have a sweeter taste. With a large sharp knife, cut the pumpkins in half and scoop out the seeds and stringy pulp with a spoon. Leaving the skin on, cut the pumpkin into squares about 2-3” square. Place them in a steamer on top of the stove and steam until fork tender. You should be able to steam about 6-7 pieces at a time.

You can also use the microwave to steam the pieces. Place the pieces in a microwaveable bowl with about 1” of water. Cover and microwave for about 5-6 minutes or until tender when pierced with a fork.

When pumpkin is tender place the steamed pieces in a large bowl. Cover with a tea towel and let sit until cool enough to handle. Cut the skins off with a knife. Please the skinned pumpkin pieces in a food processor and blend until smooth.

If you save the seeds of the pumpkin, you can make a very tasty snack from them. Separate the seeds from the stringy pulp and wash them in cool water to get off most of the slime. Place the seeds in a single layer on a cookie sheet lined with tin foil. Spray the tin foil with vegetable oil to prevent sticking. Salt the seeds liberally. Then roast the seeds in the oven at 350° F for about 10-15 minutes, turning them once with a spatula half way through, until they are slightly golden in color. Enjoy.

Here is a great easy recipe for traditional pumpkin pie.

Pumpkin Pie

PASTRY:

• 1 cup flour
• ½ tsp. salt
• 1 tsp. white sugar
• 1/3 cup vegetable shortening
• 2 ½ TBSP. cold water (approximately)

Add flour, salt, sugar and shortening in food processor. Process in short bursts until ingredients are combined and has the texture of small peas. Add cold water a little at a time. Add only enough water to hold pastry together. Shape into a ball and wrap with plastic wrap. Refrigerate for about an hour. After and hour, unwrap and roll out the pastry on a lightly floured surface, about 1/8” thick shaping into a circle as you work. Gently lay pastry in pie plate. Preheat oven to 350° F.

FILLING:

• 2 cups steamed and puréed fresh pumpkin (or 2 cups of canned pumpkin)
• 2/3 cup packed brown sugar
• 1 tsp. cinnamon
• ½ tsp. ground ginger
• ½ tsp. nutmeg
• ½ tsp. salt
• 2 eggs, beaten
• 1 cup ½ + ½ cream

In a large bowl, mix together pumpkin, sugar and spices. Blend with electric mixer until smooth. Add eggs and cream and blend for about 2 minutes with electric mixer. Turn filling into prepared pie shell. Bake at 350° F for 50-60 minutes or until a knife inserted into the centre comes out clean. Cool on rack. Serve with sweetened whipped cream.

Pumpkins are typically a fall fruit that are made into pies, but this recipe incorporates all the great spicy taste of a pumpkin pie into a thick pudding cake. The added pumpkin gives bread pudding a whole new taste, one that your family is sure to love. Try serving it as a finishing treat to your Thanksgiving dinner.

 Ingredients:

• 2 cups puréed pumpkin (or 1 large can)
• 8-10 slices day-old white or crusty bread
• 2 TBSP. butter
• ¾ cup raisins
• 4 eggs
• 1 cup milk
• 1 cup half/half cream
• ¾ cup packed brown sugar
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• 1 tsp. vanilla

Preheat oven to 365°. Cut bread into ½” cubes and place in 8 qt. Casserole dish. Melt butter in microwave for 30 seconds and stir into bread cubes. Add raisins. Place puréed pumpkin in food processor. Add all remaining ingredients and process until smooth, spooning sides down. Pour pumpkin mixture over breadcrumbs and mix together thoroughly. Let sit to let bread soak up mixture for 15 minutes. Bake for one hour, uncovered. Serve hot or cold. (Good served with milk or ice cream)

There is nothing better or comforting than home-made apple pie.  This version combines the sweet taste of apples with the spicy flavour of cinnamon in a tender-crisp crust.  This pie can rival ‘Mom’s’ apple pie!  Try it today.

PASTRY:

• 2 ½ cups flour
• 2 TBSP. white sugar
• 5 TBSP. cold water (approximately)
• 2/3 cup shortening
• 1 tsp. salt

FILLING:

• 1 lb. bag of firm cooking apples (spy, granny smiths, etc.)
• 2 TBSP. + 2 TBSP. cinnamon
• 2 TBSP. + 3 TBSP. white sugar
• 1 TBSP. cornstarch

Egg Wash -made up of one beaten egg + small amount of water
Sugar to sprinkle on top

Preheat oven to 450?F.

Measure all pastry ingredients, except water into food processor.  Pulse a few times until mixture is the size of small peas.  Through top, add just enough cold water until dough forms a ball.  (Do not over-blend or pastry will be tough.)  Cut dough in approximately thirds- two-thirds will be used for the bottom crust, and one-third for top.  Roll out two-thirds of dough on lightly floured surface and line a pie plated with dough.  Sprinkle 2 TBSP. cinnamon and 2 TBSP. sugar on bottom of crust.  

Peel apples and slice and place in piecrust.  Sprinkle cornstarch over apples, then 2 TBSP. cinnamon and 3 TBSP. white sugar.  Roll out dough for top crust and spread over pie.

Crimp edges to seal.  Brush egg wash over top crust and sprinkle with a little white sugar.  Cut vent holes in top of crust with a sharp knife.

Bake for 1 hour 15 minutes.

Let’s face it…you can’t go wrong serving any type of pie, especially one with a super flaky  crust and a tasty good terrific filling.  People love pie.  However, many people are intimidated when making a pie thinking that they could never achieve that flaky melt-in-the-mouth pie crust that they are striving for.  But, making a great pie crust is easier than you might think. 

When baked, your pie crust should be light and flaky.  It shouldn’t be tough, burned or soggy.  When creating your pie, the dough should not be sticky or gummy, but should still hold together well.  Sometimes it takes a bit of practice to get the right texture needed for that perfect pie crust, but really it is quite do-able.

The first important thing to consider when making a pie crust is the temperature of the ingredients you are using.  The ingredients, such as the fats (butter, lard or shortening) and the water, should be ice-cold or at least as cold as possible.  This means you have to work fairly quickly with the ingredients so that they don’t warm up.

To begin making your pie crust, whisk the flour, salt, and sugar together in a bowl and then pop it into the freezer for about 30 minutes.  Cooling these ingredients will help all the other ingredients you are adding to the mixture (the water and fat) stay cold too.

If you resort to the traditional method of using your hands to bring everything together, the heat of your hands can warm up the ingredients too much. Try using a pastry blender instead of your hands as better way of bringing the mixture together.  You can also use a food processor to blend the ingredients together quickly.  This way no warmth from your hands touches the dough and everything stays cold. 

The reason everything needs to stay cold is that the coldness keeps the fat from softening and becoming too mixed up in the flour.  The hard bits of butter, fat or shortening forms little pockets in the dough that fill with air and that is how the pastry becomes flaky.    The fat melting in between the layers of flour what makes the pie crust flaky.  That is where the ‘little peas’ consistency comes in as well. 

If you do use the food processor, to ensure you get the right sized combination of flour/fat “little peas” consistency that you are looking for, it is best to use the pulse button for more control.  The dough pieces should resemble small peas.  Then when you have achieved the right consistency, gradually begin to add the cold, ice water a little at a time, still using the pulse button.  Pulse just until the dough starts to hold together. 

Ideally the dough should be soft and pliable, not sticky or crumbly. If the dough is too sticky, you have added a bit too much water.  Adding a little more flour will fix this problem.  If your dough is too crumbly, then you have added too much flour and will need to add a little more water.  Add only a little drop of water each time until you get the texture you are looking for.  It is easy to add too much if you go too fast.

Once the dough has been made, shape it into a ball, flatten it out, and wrap it in plastic wrap. Then pop it into the refrigerator for at least an hour.  Your dough discs should be about the size of a CD and about a half an inch thick. If you are making a dough-crust pie you may need to separate the dough into two discs.  Try popping your rolling pin in the ‘frig as well to keep even the equipment you are using as cold as possible.

After the allotted time for refrigeration, you are then ready to roll out the crust.  Place your chilled, unwrapped dough on a lightly floured work area.  Working quickly with your cold rolling pin, roll out the dough on the lightly floured surface.  Start from the center and work the rolling pin outwards to the outside edges and forming a circle.  When the right size has been attained (to fit in your pie plate), carefully fold the dough circle around your rolling pin and transfer it into your pie plate.  Add your prepared filling, and then repeat the dough-rolling process for the top. 

The edges of your pie need to be sealed so that the filling is completely enclosed as will not bubble out the edges. You can crimp the edges together pressing down with a fork, or use a finger method of sealing the edges together with your thumb and finger.  Prick the top of the pie crust with a fork, cut slashes in the top with a knife, or cut out small shapes in the top with a cookie cutter, to allow steam to escape.  Place your pie in the oven and bake as directed for the filling you are using.  After baking, let your pie cool on a wire rack and then sit back and enjoy the compliments you are sure to receive!

Do you feel guilty about letting your children eat snack food like Twinkies?  Well, in Organic and Chic by Sarah Magid you can learn how to make your own organic version (Magid calls them “Goldies”) of the famous snake cake.

Sarah Magid is a custom cake baker, and has a background in jewelry and shoe design.  Her organic desert creations are vibrantly colored, original, and above all delicious.  The cookbook itself is filled with beautiful photographs and would be great for gifting.

There are recipes for everything from cookies and cupcakes to rustic farmer’s market sweets made from seasonal fruits.  Magid gives detailed step-by-step decorating instructions, so even beginners can produce stunning looking and tasting cakes. The recipes are written clearly and are easily followed.

Any health conscious baker will appreciate this unique cookbook.

Breadmakers For Easy Baking

A bread maker is a home appliance that has revolutionized the process of making breads. First manufactured in 1986 in Japan, breadmakers have since made their way to homes the world over. By means of a breadmaker, automatic baking has become possible and more convenient.

As with ordinary baking, ingredients must first be measured according to the recipe. The mixture is then poured into the bread pan which is placed in the machine. The breadmaker will then take some hours to bake the bread by first turning the mixture into dough and eventually baking it. The process of making dough is helped by a built-in paddle. Once the baking is done and it has been allowed to cool down, the bread is freed from the bread pan. The paddle at the bottom of the loaf should be removed from its place.

Breadmaker breads spoil easier than commercial breads due to the absence of additives. However, it is possible to add sourdough starter to the ingredients to prolong the shelf life of the breads.

Breadmakers have built-in timers that may be set for easier baking. Other machines can be programmed to only prepare the dough and not to bake the bread later, in this case the dough is baked in an oven. Breadmakers have other uses as well. They may be set to make jams, pizza bases, wheat-free loaf, cakes, and pasta and in some instances, mochi- a Japanese rice bread.

Considerations in choosing a breadmaker:

- the over-all capacity of baking loafs

- the quality of bread produced

- the duration of time it takes to make one loaf

- the featured programs

- type: may either be single loaf breadmaker or multi loaf breadmaker

As with normal baking several problems may arise concerning the quality of the bread produced. Such problems may be caused either by the baking process or the quality of breadmaker itself.

Doughy loaf

This problem basically concerns the temperature of the breadmaker. The built-in thermometer must read 190 F. Once the baking is over and the loaf is still doughy, you may choose to continue baking it in a conventional oven or wait till the breadmaker cools down and start the whole process over.

Small bread

Lack of liquid added to the dough. The problem starts with the dissolving of the yeast. If too little liquid is used, the yeast may not be stimulated to produce the necessary carbon dioxide, which is instrumental in making the dough rise. Without this, the loaf may become dense and will be much smaller.

Collapsed or flat-topped bread

Collapsing is mainly due to too much addition of liquid to the dough. The yeast in this case is overly stimulated, producing more gluten than the dough may withhold. This leads to the collapsing of loaf structure.

Bread sticking in the breadmaker pan

This can be resolved by brushing the breadmaker pan with oil before adding the water into the dough. This works well in the majority of conventional ovens as well.

Too much rising of the loaf

This problem may be controlled with the use of salt. Adding one half teaspoon of salt may be sufficient to keep the rising of the bread in balance.

Always be sure to read the manual of your particular machine to get the best results.