Caramel Apple Cake

This cake is a riff on the classic tarte tatin.  Try it with a dash of orange zest in the caramel and the cake, or really fresh cardamom if you have it.  I made it yesterday for lunch in the hoophouse.

Caramel Apple Upside Down Cake

For caramel
5 T butter
3/4 brown sugar
6 apples
pinch allspice

For cake
2 c flour
1/2 c sugar
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
10 T cold unsalted butter, cut into pieces
1/2 c buttermilk

Melt butter in 10″ cast-iron or oven-proof skillet over moderate heat. Stir in brown sugar and cook for 3-4 minutes, watching carefully to prevent burning. Remove from heat and allow to cool slightly while you prepare remaining ingredients.

Peel, core and thinly slice apples.  Arrange in circular pattern in skillet atop caramel.

Mix flour, sugar, baking powder, soda, salt, and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Add buttermilk, and pulse just until mixture is moistened.

Gently spread batter atop apples, leaving a 1-inch border around edge of skillet for the cake to spread as it bakes.

Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes.  Turn oven off.  Cool cake in skillet on a rack 3 minutes, then carefully invert onto a large oven-proof platter. Replace any apples that stick to skillet on cake.  Return to cooling oven to keep warm and continue to caramelize until ready to serve.

Leek, Chard & Cheddar Quiche

I made this fabulous quiche yesterday with fresh chard and leeks from the garden.  Another is in the menu plan for this week.  I tell you, chard & eggs with cheddar is magic.

Generous 1/2 bunch of chard
1 large leek
4 eggs
2 c cream
1 c shredded sharp cheddar, packed
3 T butter
1 t salt
generous pinch freshly grated nutmeg
fresh bread crumbs

Generously butter a 10 pie plate.  Dust with finely chopped fresh bread crumbs as you would flour a cake pan.  Remove excess.

Carefully wash leeks and slice finely.  Wash chard, shake excess water off, and remove stems and thick ribs.  Stack leaves then slice into ½ inch strips perpendicularly to the rib.  Dice stems and ribs.

Melt butter in large sautee pan over medium heat.  Add chard stems/ribs and cook for 2 minutes.  Add leeks and cook until tender, about 10 minutes.  Salt and pepper to taste Add chard leaves and cook until wilted and tender.  Remove from heat.

Sprinkle half the cheese over the pie plate.  Add leek/chard mixture and top with remaining cheese.

Beat eggs well with salt.  Add cream and mix, pour over chard mixture.  Bake in 325°F oven until lightly browned and set. Prepare to swoon.

Apple Crisp

• 4 lbs apples, peeled, cored and sliced
• 1/2 c water or apple cider (better)
• 1 1/2 c flour
• 1/3 c rolled oats
• 1/2 c brown sugar
• 3/4 c white sugar
• 1 1/2 t cinnamon
• 1/4 t nutmeg
• 2/3 c butter

Preheat oven to 350°F.  Butter 9×13 pan.

Mix flour and spices in a bowl.  Cut in butter until the mixture is crimbly and even.  Stir in oats.  Add apple slices to the pan; add water/cider.  Bake 45-60 minutes until nicely browned.

Soy-ginger marinade

• 2T soy sauce
• 2T lemon juice
• 1 T red wine vinegar
• 1 T ginger, grated
• 1 clove garlic
• 1/4 t salt
• 1/4 t crushed red pepper

Crush garlic with salt and pepper flakes.  Stir into remaining ingredients.

Savory Tomato Jam

This is fabulous on sandwiches or with cheese and crackers.

• 6 lbs tomatoes
• 4 c sugar
• 8 T fresh lime juice
• 4T fresh ginger, coarsley chopped
• 3 t cumin
• 1 t cinnamon
• 1/2 t cloves
• 4 t salt
• 2 T crushed red pepper flakes

Chop tomatoes.  Add to pan with remaining ingredients, cook until jam like.  Be careful at the end not to let the bottom scorch.

Roasted Vegetable Stock

This stock is a lot of work, but so worth it; it is delicious!  It is good to make and can or freeze when the garden is overflowing and all you need to purchase are the mushrooms (unless you are lucky enough to have your own) and wine.  Double the recipe, and don’t bother peeling your own fresh organic veggies!

3/4 lb mushrooms, halved
1/2 lb onions quartered and unpeeled, (studded with 5-6 cloves is a nice touch)
1/2 lb carrots (3 medium), chunked
1 red bell pepper, coarsely chopped
2 garlic cloves, coarsely chopped
4 fresh flat-leaf parsley sprigs (including long stems)
3 fresh thyme sprigs
vegetable oil
1/2 cup dry white wine
1 bay leaf
2 chopped plum tomatoes (not canned)
1 quart water
salt to taste
Preparation
Put oven rack in middle position and preheat oven to 425°F.

Toss veggies with oil in a large bowl.  Transfer to a large pan and roast, stirring occasionally, until vegetables are lightly browned, about 40 minutes.

Transfer vegetables with a slotted spoon to a stockpot, then deglaze roasting pan with the wine and add to stockpot with bay leaf, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Strain into a container and cool.

Blackberry-lime ice cream

We made this the other day. I can’t think of a better use of blackberries. Well, except maybe the blackberry cordial I made last year (and hope to make again).

1 quart blackberries
4 large egg yolks
1/4 cup plus 1/3 cup sugar, divided
1/8 teaspoon kosher salt
1 cup milk
1 1/2 cups light cream
zest of 1 lime, peeled thinly into strips with a vegetable peeler

Mash berries with a food mill or food processor. Push through a fine sieve to remove seeds. There should be at least 1 cup purée.

In a large bowl, whisk together yolks, 1/4 cup sugar and salt. Stir milk, cream, lime zest and remaining 1/3 cup sugar together in a saucepan; scald over medium heat, stirring frequently. Once scalding temperature has been reached, remove lime zest and slowly whisk half of cream mixture into eggs, then pour back into saucepan over medium-low heat. Cook, stirring constantly, until thickened and mix coats the back of a spoon. Refrigerate until cool; add berry purée, and refrigerate several hours or overnight.

Churn in ice cream maker; freeze until firm enough to scoop. Makes 1 quart.

Chipotle-Lime Grilled Chicken

I made this for lunch today, served as a wrap with pan roasted corn, tomato and cheese. YUM! Grilling the chicken over the limes kept it moist.

2 boneless, skinless chicken breast halves

vegetable oil

salt, pepper, and ground dried chipotle chile powder to taste

1 lime, sliced into 1/4 slices

Preheat the grill on hight 5-1o minutes. Rinse and dry the chicken, sprinkle with salt, pepper and chipotle chile to taste. Brush with oil. Brush one side of the lime slices with oil. Place on the grill, 3 per chicken breast, and place the breast atop them. Grill over medium heat about 5 minutes per side (depending on the size/thickness of the chicken). Flip and grill an additional 4-5 minutes.

Mash the limes and spread any juice or pulp on the chicken. Serve with a wedge of lime.

I sliced the chicken and made wraps with pan-roasted corn, green onions, tomato and cheese. YUM! Serves 4.

Banana Ice Cream

2/3 c sugar (scant)
2 large eggs
11/2 T flour
pinch salt
1 1/4 c cream
1 c milk
2 large very ripe bananas
1 t vanilla
In mixing bowl, beat the eggs, then add sugar and beat until thickened. Add flour and salt and beat in well; set aside.

Scald the cream and milk in a heavy bottom pan (do not boil). Remove from heat; slowly add to egg mixture, beating constantly. Return mixture to the pan and heat over low, stirring constantly, until mixture thickens slightly (do not allow to boil). Remove from heat and add bananas and vanilla. Stir and chill until cold at least 2 hours or overnight.

Stir custard and freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

Sweet Cherry Ice Cream

¾ c sugar (scant)
3 large egg yolks
1 T flour
1 c half and half
¾ lb fresh or frozen sweet cherries, pitted and coarsely chopped
1 ¼ c heavy cream

In mixing bowl, beat the egg yolks, then add sugar and beat until thickened.  Add flour and beat in well; set aside.

Scald the half n’ half in a heavy bottom pan (do not boil).  Remove from heat; slowly add half ‘n half to egg mixture, beating constantly.  Return mixture to the pan and heat over low, stirring constantly, until mixture thickens slightly (do not allow to boil).  Remove from heat and add cherries and cream.  Stir and chill until cold at least 2 hours or overnight.

Stir custard and freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.