I love Tarte Tatin, and have previously written a blog about Tarte Tatin making that with Julia Child’s caramelized apples, and Emeril’s pastry crust. This year, because my wife is eating gluten free, I thought, why not make this into a cake, but with the caramelized apples that would typically top a Tarte Tatin. It worked!
My guests had 4 desserts before them, and most said the apple cake was the best, gluten or not.
The caramelized apples are the way Julia Child would make them for Tarte Tatin. This year I used Honey Crisp Apples, but you can use Golden Delicious, or whatever you would normally choose for a pie or any cooked apple dessert.
9 Large Honey Crisp Apples, peeled, cored, and sliced into 16 slices (Quarter it, then slice each quarter 4 more times)
Juice of 1 lemon
Zest of 1 lemon
1 tsp cinnamon
1 stick (1/2 cup unsalted butter)
2 cups sugar, divided
Peel, core, slice apples and toss in juice of 1 lemon. Then sprinkle on 1 cup sugar. Set aside in bowl.
Melt butter in 12” cast iron pan on medium-high heat, then add remaining 1 cup sugar and WATCH IT, stirring almost constantly, until sugar caramelizes. Don’t let it burn. You are looking for a velvety smooth medium brown texture. When it reaches this state, take it off the heat. Drain the apples in a colander, then arrange the apple slices in a pattern in the caramel. Be careful, the pan stays very hot. I use a pinwheel design, starting at the outer edge, then creating 2 rows. Pile any extra apple slices on top, and make it level. Put pan back on low heat and let apples simmer in the caramel about 10 minutes. Press down lightly on apples to ensure that all get some caramel on them.
Meanwhile make the cake. Preheat oven to 350.
1 stick (1/2 cup) unsalted butter
½ cup vegetable oil
½ cup heavy cream
1 ½ cups gluten free flour (I used a mix that has tapioca, rice flour, potato starch, found at Whole Foods)
1 cup almond flour
½ tsp baking soda
½ tsp baking powder
1 tsp salt
½ cup brown sugar
½ cup sugar
1 tsp vanilla
1 tsp cinnamon
Sift together dry ingredients: GF flour, almond flour, baking powder, baking soda, salt. Soften the butter. Cream butter and sugars with mixer until smooth. Add eggs, one at a time, with mixer on. Add oil. Add vanilla. Alternate adding flour mixture and cream, scraping down bowl regularly, and finishing with flour.
After the apples have cooked in the caramel about 10 minutes, take them off the heat, and sprinkle lemon zest over apples. Sprinkle 1 tsp cinnamon over apples. Put batter over apples. It will barely cover, so deposit it all around, then very gently smooth over with spatula.
Bake at 350 for 45-50 minutes, until cake tester comes out almost dry (this is a moist cake, and it is also absorbing liquids from the apples). When done, place pan on cooling rack (ideally in front of a window) for 5-6 minutes. Run a knife around outside edge. Invert cake plate over pan and hold firmly, turning the pan upside down. Tap if needed for cake to land on plate. If some of your apples stayed in pan, don’t worry, just use a fork to gently lift them out and replace them in the pattern on what is now the top of the cake. Let cool at room temperature until ready to serve. Can be refrigerated or frozen.
Serve with whipped cream or vanilla ice cream.
THIS IS A NEW, EVEN EASIER VERSION OF MY CLASSIC STUFFING STUFFED MUSHROOMS.
We do “Gourmet Leftover Day Dinner” a few days after Thanksgiving, and I enjoy preparing these more unusual foods even more than T-Day itself. This first one requires that you’ve made a nice and greasy cornbread sausage stuffing. The rest is easy! On Thanksgiving, we use a recipe from Better Homes and Gardens for Sausage Cornbread Stuffing.
As an appetizer, 3 per person. I served alongside a green salad with orange vinaigrette.
30 large white mushrooms, about 2” in diameter
3 cups cornbread sausage stuffing (cooked)
1 tbsp Olive oil or Chicken broth (only if needed to moisten)
4 oz. shredded provolone cheese (or shredded Italian cheese blend)
4 oz + 3 tbsp. shredded parmesan cheese (works better than grated)
Heat oven to 350 degrees.
Clean mushroom with damp cloth. Trim out stems, gills, and if needed, widen the bottom opening with a paring knife, going around in a circle.
Line 2 cookie sheets with parchment paper.
Toss mushroom caps gently in 2 tbsp olive oil. Place upside down (curved side up) on cookie sheets and season with salt & pepper. Bake in oven for 10 minutes (watch for when they begin to turn brown) and remove and set aside.
Dice the leftover stuffing to small bits, and put in large bowl. Mix in cheeses (reserve 3 tbsp parmesan for top). Mixture should be slightly crumbly, but hold together when compressed. If needed, add broth or a bit of olive oil (just a tablespoon or two) to achieve slightly moist consistency.
Flip over the caps, and stuff generously with filling. Place filling side up on cookie sheets. Sprinkle a bit more parmesan cheese on top.
Bake for 15-20 minutes until brown. Can be served warm or at room temperature.
P.S. If you are curious what makes this recipe even easier than the original, see the original posting here. In the original, I cook the mushroom stems and add them into the stuffing mix. But I have found that just the stuffing and cheese is really good!
I came home at 9 pm last night, starving after a workout. Looked in the fridge for something hearty that I could make QUICKLY. I found the following ingredients:
2 large portabello mushrooms (about 4-5″ diameter)
1/4 rotisserie chicken
Shredded Italian cheese
I preheated my toaster oven to 425 while prepping: Took off the stems and removed the gills from the mushroom (I use a grapefruit spoon to scrape these out). I drizzled olive oil over the inside of the mushrooms, and shredded the chicken into the mushroom cavity. Sliced up one whole avocado over the chicken (1/2 avocado on each mushroom). Topped with cheese. I will admit I used a lot – probably 2 oz. per mushroom, but you could use less. Baked for 8-10 minutes, until cheese is browning. Freshly ground cracked pepper on top.
This was SO EASY and FAST.
Next time I would do one or two things differently. I would turn the mushroom upside down and bake it for 5 minutes before stuffing it. Oddly, one of the two mushrooms (both identical size and thickness) was perfectly tender, but the other one could have used more cooking. If I had pesto sauce handy, I might toss the chicken in the pesto, add some chopped sun-dried tomatoes, then the cheese. Might omit the avocado if I had other interesting ingredients.
Basically, this is an open-faced grilled sandwich, but with mushroom instead of bread. The mushrooms and avocado are full of minerals that are a great replenishment after a workout, so it turns out this was an ideal healthy snack. Just random stuff from the fridge!
I wanted to surprise Susi with something freshly baked this morning, and the bananas just called out. I challenged myself to make a healthier version of muffin, and the results were very good. This recipe made 18 muffins, only because I used round numbers for ingredients. To increase to 24 muffins, multiply each ingredient by approx. 1.33.
The protein comes from milk, eggs, whey, oatmeal, and there is some protein in the flour and walnuts too. I’m not a nutrition analyst, but adding it up, I’d say there was 6-7 grams of protein in each muffin. This is relatively low fat and low sugar too. If you don’t want to use Splenda, add another 1/4 cup brown sugar.
Ingredients for 18 muffins:
2 cups Flour
1/2 cup Whey protein powder (unsweetened)
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon
1/2 cup Brown sugar
2 tbsp Maple syrup
5 packets Splenda
2 tbsp vegetable oil (canola, safflower, or similar)
1 tsp vanilla
2/3 cup low fat milk
2 mashed bananas
2 cups quick cook oats
1 cup walnuts, diced
Topping: 2 tbsp each:
Preheat oven to 350. Line two muffin tins with 18 muffin papers.
Sift together flour, baking powder, baking soda, salt, whey, cinnamon.
In a separate bowl, whisk eggs, brown sugar, maple syrup, oil, vanilla, Splenda until silky, about 1 minute. Alternately add dry ingredients and milk, stirring with whisk, finishing with dry. Add mashed banana, then gently fold in oats and walnuts with spatula. Don’t over mix – you will limit the rise in the oven.
Fill muffin cups to below the top (these rise well). Mix together topping ingredients with a fork, and scrape into muffin cups, keeping the topping a bit loose.
Baked on middle rack for 15-18 minutes, until an inserted tester just comes out dry. Cool on rack.
By the way, Susi didn’t just get a muffin. There was also an omelet, with crimini mushrooms, scallions, Canadian bacon, avocado, cilantro, and jack and cheddar cheese. 🙂
Two days after Thanksgiving, we do “Gourmet Thanksgiving Leftover Dinner”, which is far more fun for me to cook than traditional Thanksgiving dinner.
The last few years I’ve made Yam Swirl Cheesecake which the family loves, but we elected not to have yams this year. We did have store-bought pumpkin pie, and my son made pumpkin bread, and those called out to be repurposed, so I made Pumpkin Spice Trifle. Trifle should always have some kind of fruit or jam, so I made a quick cooked apple layer. This came together very well, and it is now gone! (Well some of it may be on our hips).
Filling only from half of a 10” pumpkin pie
¾ of a loaf (standard 5” x 10” pan) of dense pumpkin bread (this was made from a store bought mix), cubed (3/4” cubes)
4 apples (peeled, large dice – about ½” cubes)
1 cup apricots, chopped (or any other dried fruit you’d like – cranberries would be great, but we have a non-fan of dried cranberries, so I used apricots)
1 cup sugar
¼ cup water
1 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
¼ tsp ground cloves
Pinch of salt
1 pint heavy whipping cream
1 cup confectioner’s sugar
Peel and dice the apples, and put in small deep saucepan with water, regular sugar, pinch of salt, spices, chopped apricots, and cook about 10 minutes until soft. Set aside to cool.
Whip the heavy cream with confectioner’s sugar.
Fold 1/3 of the whipped cream into the pumpkin pie
Put half of the cubed bread on the bottom of a trifle bowl. [Option: You could drizzle some brandy or liqueur over the bread. I didn’t do that this time]. Put half of the cooked apple mixture over the bread. Carefully put in half of the pumpkin/whipped cream mix and smooth out from the middle to the edge with an offset spatula. You want a pretty edge on the outside! Put in one half of the remaining whipped cream, and smooth out to the edge. Repeat the layers, finishing with whipped cream. If you want to get fancy, feel free to pipe the top with a pastry bag and tip. I just swirled it with my offset spatula. Garnish with a few pieces of fruit – I used whole cranberries spooned out of our leftover cranberry sauce. Refrigerate for at least 2 hours, or overnight. If you are storing overnight, you may want to cover the top with plastic wrap, and re-swirl or pipe the top at the last minute.
Stir fry dishes can be really easy if you think in these terms:
Protein, veggies, sauce, speed.
The protein can be beef, pork, chicken, shrimp or tofu. I typically marinate the protein in some of the sauces I will use for just a few minutes to several hours. Then, the protein is cooked lightning fast when your wok or saucepan is very hot, and put back in with the veggies and sauce. The veggies have to all be chopped and ready to go. Cook the ones that take a little longer first (like onion, carrot, broccoli), and the quicker-cooking ones last (mushrooms, cabbage). Make your sauce with the last cooked veggies, then dump everything back together, adjust flavor and thickness (with dissolved cornstarch), and you are done.
Here is last night’s recipe for stir fry beef with veggies (5-6 entrée portions)
1 1/3 lb steak (I used skirt steak, but you can use any cut that works for you), sliced into ½”x ½” x 2” strips.
4 tbsp vegetable oil (not olive oil) for high temp cooking
4 cups broccoli florets
2 cups sliced onions ( 1 large onion – I use Maui or other sweet onion – sliver them the long way)
2 large carrots, cut into matchsticks
½ head of cabbage, shredded
3 Shiitake mushrooms, stem removed, sliced into ½” strips
1 ½ cup chicken stock (or half white wine / half stock if you prefer)
3 tbsp corn starch, dissolved in warm water, divided
4 cloves garlic, crushed
½’ knob of ginger, minced
2 Fresno (or other mild) chiles, seeded, minced
2 tbsp fish sauce
2 tbsp gyoza sauce (or something with vinegar)
4 tbsp schezuan sauce, divided
4 tbsp soy sauce, divided
Prepare all veggies and have ready for cooking. Marinate sliced beef in: 2 tbsp soy sauce, 1 tbsp corn starch, 1 clove garlic, crushed, 2 tbsp schezuan sauce.
You will now be cooking 4-5 batches of food, and dumping each pan full into a stainless steel bowl. Add 1 tbsp of beef, and stir fry 2 minutes until just when red is gone from outside of meat. Don’t overcook! The meat will continue to cook while it sits, and will then fully cook when combined with veggies and sauce. Cook beef in batches – don’t fill up the pan. Put cooked beef in large stainless steel bowl nearby.
Keep pan hot, add 1 tbsp oil and stir fry onions & carrots, about 3-4 minutes. Add garlic, ginger and peppers for just the last minute. Do not burn the garlic! Turn into bowl with beef. Add more oil, and stir fry the broccoli, 3-4 minutes. More oil, stir fry the mushrooms. Now we make the sauce – the mushrooms will drink it up! Add fish sauce, gyoza sauce, schezuan sauce, soy sauce (or any Asian flavor combo you like – about ¼-1/3 cup total). Add 1 cup broth/stock/wine. Bring to boil, add dissolved corn starch in batches until the sauce is the thickness you like. Add more broth or cornstarch to adjust. Put stockpot on stove and heat. To your saucepan with mushrooms and sauce, add cabbage, and stir until just wilted. Turn into bowl with beef.
Take the whole bowl of food, and dump into heated stock pot. Raise heat to medium, stir together about 2-3 minutes until everything is hot. Adjust thickness of sauce if desired. Add ½ tsp cracked black pepper.