It’s been a while since I’ve participated in a French Friday with Dorie recipe. I could list excuses but I’m not going to. I’ll just get back in it! I love reading the posts the others in the group share and the camaraderie this group has created and I’ve missed contributing to it. This past Friday’s FFwD recipe is Compote de Pommes two ways. That is applesauce for you who don’t know the lingo. There is a straight forward recipe and the second one is a thicker, gussied up version with butter. I opted for the first go at it and will make the turnovers tomorrow for a fancy breakfast.
Apples, peeled, cored and chopped up.
About halfway there.
Dorie suggests milling, pushing the apples through a sieve or leave them whole. I don’t have a mill, no patience for the sieve and I don’t like an overly chunky applesauce. To the food processor it goes!
Finished compote de pommes.
I took a taste. Delish. I didn’t add the butter or vanilla, which were optional. I thought this was good as is. The compote is now chilling in the fridge waiting to be tucked in some puff pastry and enjoyed as a hand pie. But Dorie also suggests adding some creme fraîche and enjoying it as a delicious dessert. Perhaps I’ll do both. Perhaps I’ll try to nestle this in to something for thanksgiving … Hmm… Posts to come!
Check out the other FFwD compote de pommes posts from fellow bloggers!
PS – It feels good to be back to FFwD! 🙂
So I’m on to my second French Friday with Dorie post! this one is called long and slow apples. You cook them long… and slow.
I was skeptical about one part of the recipe, like most FFwD’ers. You slice the apples thin (check), make a sugar mixture and melted butter for layering in between the apple slices (check). You then wrap the ramekins in plastic wrap and foil. Wait. Plastic wrap?! Yeah. That’s what I, along with a bunch of other FFwD’er’s, said. Some went for it, I did not since I didn’t have any plastic wrap. Even if I did, I probably wouldn’t have done it. I would have probably ended up with a melted mess and ruin my new ramekins. Which, side note, have little hearts on the side of them. Cute!
So anyway, back to dem apples.
Apples sliced, and between each layer is melted butter and the sugary mix. I honestly had no idea what I was doing. There was no photo in the cookbook and I kind of just went with it. After this, I wrapped it with some foil, made some vents, and placed a mug on top to weigh it down. Had i known exactly why, I would have stacked MORE apples on top and make a tower of apples. They cooked WAY DOWN.
See?! Now, this thing was DELICIOUS. The apples were oh so tender, the butter and sugar was DIVINE, and I ate it warm. You could serve it cold, but it’s winter. Warm desserts for me! The only thing that went wrong in this instance was a lack of more apple slices. I wasn’t going to bother taking a picture of a half-inch pile of apples. Also, I ate them before I could do it anyway. 🙂
Filed under dessert, FFWD
I had turnip greens in my CSA box. i looked at it and thought, “what in the world am i going to make with this?” i’ve never used turnip greens. after taking a peek around epicurious.com
, i found this and thought it was simple enough to try.
you will need:
- 2 pounds turnip greens or other braising greens, tough stems discarded and greens torn into small pieces
- 1 (3/4-to 1-pound) ham hock, rinsed
- 3 1/2 cups water
- 3 Gala apples
- 1 1/4 pounds turnips, peeled and cut into 1/2-inch pieces
- 2 teaspoons cider vinegar
- 2 teaspoons sugar
- 2 tablespoons unsalted butter, cut into pieces
Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
Meanwhile, peel apples and cut into 1/2-inch pieces.
Add turnips and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
i ended up using just ham because i didn’t want to go through the hassle of buying a ham hock – yes, i’m lazy. it still turned out wonderfully delicious. so delicious i convinced my mom to let me bring some (sans ham) for thanksgiving dinner. i read in the comments section that this dish is best the next day and it was true. it was even more wonderful! with this in mind, it will be a cinch to make for thanksgiving since i can do it the day before. i will be using WAY more turnip greens to make it a substantial side dish. this dish was silky and buttery and i really can’t wait to eat it again.
*photo doesn’t look so good but believe me, it was yummy.
a few days before we embarked on our bi annual trip to the fiestware tent sale, Jules and I decided to make some treats for the fiestaware breakfast. i happened upon the caramel apple cupcakes in Rachael Ray’s fall magazine. now i know i’ve ranted about her a few times on my blog but i still like her magazine. it’s colorful, fun and i actually found a few good recipes in it. the recipe seemed easy so we both said, “aiiiite” and forged ahead.
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 rome apples (about 1 pound), peeled and shredded
- 1 1/2 cups chewy caramel candies
- 1 tablespoon heavy cream
Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.
they look good, don’t they? well, the only bad thing i could say about this was that we need a different icing. the melted caramels are good when warm. but when it cools, you might want to call your dentist before you take a bite. i’d totally make these again but with a different icing.
check out Julia’s blog here, Pink Champagne, Gatorade and MRE’s