Friday, September 26, 2014

Caramel Apple Tart

Personally I get a little apple crazy this time of year, whether it's buying them from the Farmers Market or apple picking. I have bowls of apples everywhere and sometimes need to use them up (so I can buy more of course!). This is one of my favorite ways to use them...it's like a Caramel Apple in a pie crust. Other than peeling and slicing the apples it's not hard to throw together!

With this Caramel Apple Tart, traditional apple pie takes a twist that will take you back to your childhood.  Tart, juicy apple paired with sweet, gooey caramel - walnuts and cranberries add a grown-up touch.  

photography by Paul Gelsobello Studio

Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 12

1 can Baker's Joy non-stick spray with flour 
1 prepared pie crust
3/4 cup caramel sauce
5 large Golden Delicious or other baking apples, peeled, cored and thinly sliced
1/2 cup dried cranberries
2 Tbsp brown sugar
2 Tbsp all-purpose flour
1 tsp ground cinnamon
2 Tbsp heavy cream
1/4 cup chopped walnuts

Preheat oven to 375˚F.  Spray 10-inch tart pan with removable bottom with Baker's Joy spray.  Unroll pie crust and evenly line tart pan, gently pressing sides of dough into pan.

Spread 3/4 cup caramel sauce over bottom of crust.

Toss apples with cranberries, flour, brown sugar and cinnamon.

Arrange apple mixture over crust.  Brush top with heavy cream and sprinkle with walnuts.

Bake tart 55 minutes or until apples are tender. Cool tart to room temperature.  Drizzle with additional warm caramel sauce before serving, if desired. 

recipe developed for Baker's Joy
food stylist - Catherine Paukner
creative direction/food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

Here are a few other fall inspired recipes you might like:

           Spiced Pumpkin Pancakes







Monday, September 8, 2014

Pesto Eggplant Stacks

These eggplant stacks take advantage of the end of summer bounty from your Farmers Market.
This recipe uses fat, round heirloom eggplants that have a wonderfully mild, sweet flavor and creamy texture. Brushed with pesto then layered with Jersey tomato and the freshest mozzarella...what's not to love?!

3/4 cup quinoa flour
1 teaspoon salt
1 round eggplant (about 1-1/2 pounds), sliced in 1/2-inch thick slices
1/2 cup prepared pesto
olive oil
1 large tomato, thinly sliced
2 to 4 ounces fresh mozzarella, thinly sliced

Preheat oven to 400 degrees.  Combine quinoa flour and salt in a wide shallow bowl.  Brush eggplant slices lightly on both sides with pesto.  Dip eggplant into quinoa flour to coat lightly.

Pour 1 to 2 tablespoon olive oil into large nonstick skillet and heat over medium heat.  Add eggplant slices, 2 at a time.  Cook 3 to 4 minutes on each side, adding more oil as needed.

Arrange 2 to 3 slices eggplant on baking sheet (depends on how many slices of eggplant you have).
Top with each with tomato slices and mozzarella.  Repeat layer and finish with eggplant slice.

Stacks can be made ahead to this point.

When ready to eat, place in oven for 10 minutes, or until cheese is just melted.

Note: It's a bit difficult to give exact measurements as the number of slices that you get from your eggplant will vary.  You can adjust to your taste.  If you use a thinner eggplant, you can simply make thinner, taller stacks.


Monday, September 1, 2014

Cornmeal Crusted Flounder with Watermelon & Tomato Salsa

Watermelon and tomato are the essence of summer and when paired together are the perfect topping for lightly seasoned, crispy fish fillets.  

2 cups cormeal
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chipotle chili powder
2 teaspoons finely chopped cilantro
2 eggs
1 tablespoon milk or water
8 flounder fillets, about 1-1/2 pounds
3 to 4 tablespoons unsalted butter
Summer Watermelon & Tomato Salsa

Combine cormeal, salt, garlic powder, chipotle chili powder, and cilantro in a wide shallow bowl.  Lightly beat eggs with milk in another shallow bowl.  Season fish with salt, if desired.

Dip fish, one piece at a time, in egg mixture, then coat with cormeal mixture.

Melt 2 tablespoons butter in large nonstick skillet of medium heat.  Cook fish, a few pieces at a time, 6 to 8 minutes, turning once, until golden brown and fish flakes easily with a fork.  Add additional butter to skillet as needed.

Serve fish fillets with Summer Watermelon & Tomato Salso.

Indian Cauliflower Curry

You'll love this hearty and delicious vegetarian main dish that you get when you transform pasta sauce into something a bit more exotic with the addition of a few Indian spices.  Don't let the ingredient list scare you away, it's just a matter of measuring out some spices and chopping a few veggies.  
 
2 tablespoons vegetable oil
1 small onion, coarsely chopped
1/2 teaspoon salt
1 tablespoon cumin
1 tablespoon ground coriander
1 teaspoon paprika
1 teaspoon ground cardamom
1 teaspoon turmeric
2 cups pasta or tomato sauce
1 cup vegetable broth
4 cups fresh cauliflower florets
2 medium red potatoes, cut into 1-inch pieces
1 15-ounce can chick peas, drained and rinsed
1 cup frozen peas
3 tablespoons chopped fresh cilantro
Heat oil over medium heat in a 12-inch nonstick skillet.  Add onion and salt and cook until onion is tender and beginning to brown.  Add spices and cook for 1 minute stirring constantly.  Stir in sauce and broth and bring to a boil.  Add cauliflower and potatoes and bring to a boil.  Cover and simmer 10 to 15 minutes until vegetables are tender.  Stir in chick peas and peas and cook until hot.  Stir in cilantro.  If you like you can add a little lemon juice or stir in some plain nonfat yogurt.

Mexican Chicken Parmesan Enchiladas

Start with a familiar ingredient - jarred tomato sauce.  Add a few simple ingredients and transform it into something a bit more adventurous.  This is also a great way to use up leftover chicken. 



2 tablespoon vegetable oil, divided
1-1/2 pounds boneless, skinless chicken breasts, cut into about 1-inch pieces
coarse salt
1 medium onion, sliced,
1 medium red or green pepper, sliced
1 clove garlic, pressed
1 teaspoon ground cumin,
1/2 to 1 teaspoon chipotle chili powder
2 cups pasta sauce
1 cup vegetable or chicken broth
3 tablespoons chopped cilantro
3/4 cup crumbled queso fresco, divided
6 small flour tortillas

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add chicken and season with salt.  Cook chicken about 5 to 7 minutes or until lightly browned; remove from skillet. 

Add remaining tablespoon oil.  Add onion and pepper, season with a little more salt.  Cook over medium heat about 5 minutes until tender.  Stir in garlic, cumin and chipotle chili powder and cook for 1 minute, stirring constantly.  Stir in pasta sauce and broth and bring to a boil.  Simmer for 5 minutes or until chicken is thoroughly cooked.  Stir in chopped cilantro

Remove 1 cup sauce.  Spread 1/2 cup sauce on bottom of 12 x 8 inch baking dish.  Stir 1/2 cup crumbled queso fresco into remaining chicken mixture.


 Divide mixture among 6 tortillas.  Roll up and arrange in baking dish, seam side down.  Pour reserved 1/2 cup sauce down the center of the tortillas and top with remaining queso fresco.

Cover and bake 30 minutes until hot an bubbly and cheese is melted.