Easy Apple Turnovers

Apples could quite possibly be the perfect fruit of the Fall! No wonder Eve was tempted. I should have posted these recipes in October, but in Dallas it just started feeling like Fall. I suppose I am a product of my environment. Smelling the buttery pastry baking is like heaven. A fire in the fireplace, your favorite sweater and warm apples in your belly! YUM YUM
Puff Pastry 1 recipe below, or for the terminally lazy, 2 boxes of
Pepperidge Farm puff pastry sheets. You can brush finished turnovers with an egg wash and top with large crystal sugar or I like to top them with an almond glaze.
2 Granny Smith apples diced
2 McIntosh apples diced
2 T butter
1 T apple cider vinegar
3 T sugar
1 t cinnamon (Chinese Cassia)
1 tube almond paste


Quick Puff Pastry
1 pound flour
1 pound cold unsalted butter
1/4 ounce salt (dissolve in the water)
8 ounces ice-cold water
Place flour in mixing bowl. Cut the butter, which should be firm, but not hard, into 1 inch pieces. Mix butter & flour on low/med. speed until you have walnut/pea sized lumps. Add water mixture to four mixture and mix only until dough can be handled. There should be lumps of butter. Shape into a square and rest for 30 minutes in the refrigerator. Roll the dough to 1/2 inch thick into a rectangle. Give the dough three 4 fold turns, turning the dough 90 degrees after each fold before rolling back to 1/2 thickness. ( A 4 fold turn means you will fold the outer edges in to meet in the middle, also known as a book fold.)

To assemble the turnovers . . . Saute apples in butter in a skillet over medium heat, 2-3 minutes until they begin to soften. Add vinegar to pan, cook until evaporated, then add the sugar and cook until it dissolves. Remove pan from heat and stir in cinnamon. Set the apples aside to cool, roll out pastry to desired size. I like to cut mine in approximately 3X3 inch squares for a 3 bite turnovers. Pinch off about 1/2 tsp. amount of almond paste to place in the center of each turnover. Prepare a small bowl with water to seal your turnovers. You are ready for assembly. Add cooled apple filling to the center on top of almond paste, dipping your finger in the water bowl, line each edge of turnover with water then fold top left corner to meet the bottom right corner to form a triangle. Press to seal the edges and twist dough to seal or use the end of a fork, pressing edges to seal tightly. You can re-chill finished turnovers and bake, but I like to flash freeze them on the baking sheet and once frozen place them in a freezer zip-top bag to bake on a whim. (I love being able to take a few out of the freezer and bake when ever we want a sweet treat.) Prior to freezing you can brush with water or egg wash and top with sugar if desired.
Bake
Preheat oven to 350 degrees, place turnovers straight from the freezer on to a parchment lined baking sheet and bake until golden brown. Approximately 12-15 minutes. If you are baking more than one pan, rotate half way through cooking.

Almond Glaze
1 C powdered sugar
1 T. melted butter
1/2 tsp. almond extract
Warm Water 1 Tablespoon at a time until you reach desired consistency. I always just "eyeball" this part. Add melted butter and extract to sugar, then stir in warm water. Drizzle over warm turnovers.

Bacon Lollipops

SWEET & SPICY, these are a crowd pleaser! There is eye candy . . . but this is BACON CANDY. Let's face it, every thing's better with bacon!

Ingredients:
1 pkg. bread sticks I use Alessi brand, there are 25/pkg.
10 bacon strips I use Blue Ribbon hickory smoked it is fairly thick
1 C brown sugar
1-2 T cayenne pepper
* Note: the amounts of sugar and cayenne do not need to be exact.
Yield: 20 lollipops

The ingredients are simple, it is the process that gets just a little bit complicated, and the outcome can be quite unpredictable, but I promise these are worth the time and effort. I have tried it many different ways and I think I finally found the perfect method.

Cooking Directions:
Preheat the oven to 350 degrees.
Line broiler pan with foil or create one like I do by lining a rimmed baking sheet with foil, placing shallow ramekins or rolled up cigar shaped pieces of foil on the lined sheet and top with another layer of foil. Poke holes in the top layer of foil with a fork to allow the bacon grease to drain. Lining everything with foil will make for EASY clean up. Believe me, you will thank me later, throwing away some foil beats cleaning greasy sugar coated baking sheets any day.
On a large platter or a rimmed baking sheet spread brown sugar in an even layer so you can coat strips of bacon. ( I do a few strips with just the brown sugar an no pepper, because my kids love these, but not if they are spicy.) Sprinkle cayenne over brown sugar and mix with your fingers until combined. Place one slice of bacon at a time on the sugar mixture and pat sugar on to coat, set aside and continue until all 10 slices are coated. Cut each slice of bacon in half, I use my kitchen scissors for quick and easy cuts. Wrap each half slice around one end of a bread stick and place on lined baking sheet. Try to set the bread stick down so the bacon is tucked under and stays wrapped as tightly as possible. The bacon will shrink as it cooks, so as long as both ends are tucked under the bread stick it will stay wrapped.
Place the bacon pops in opposite directions on the tray, you can fit more this way and they cook more evenly. For example: Place the first one with the bacon going one direction and place the next one with the bacon on the opposite end so the bread stick is near the first pop's bacon end, repeat alternating the bacon end of the sticks. HOPEFULLY this makes sense!
Place baking sheet on the bottom oven rack and back approximately 30 minutes. Baking time may vary depending on the thickness of your bacon. The one I use is a thick cut, a thin cut bacon will take less time. You should also watch the oven closely, if you have too much sugar on the bacon it can start to burn and smoke easily. Rotate bacon half way through cooking process if necessary, I do, because my ovens don't always cook evenly. Once bacon is golden and the fat no longer looks greasy or white, your lollipops are ready! Remove from oven and allow to cool 5-10 minutes on the baking sheet. VERY IMPORTANT: leave them on the sheet! Don't worry if the bread sticks seem wobbly, they are not broken, they become soft during baking. They will firm up once they have cooled slightly. They are also VERY HOT, sugar will burn you.
Once they have cooled slightly, place on a serving platter or in a decorative glass. They are great while still warm or at room temperature.

Neiman Marcus Tortilla Soup

I will apologize in advance for no photo of the soup, I thought I could copy the cookbook cover and didn't take a picture. Guess you'll have to get the book and check out the photo and recipe on page 19.
A favorite fall soup for our family is the tortilla soup from the Mermaid Bar in Neiman Marcus, Northpark. This is not the light brothy style that you may first invision, it it a thick stick to your ribs version of the southwest creation. For our family it is a must have during every visit!
Our prayers were answered when friend, neighbor and executive chef for Neiman Marcus, Kevin Garvin published the iconic retailers first cookbook in 2003, Neiman Marcus Cookbook, and the coveted recipe was now mine for the making.
I always worry when recreating a restaurant recipe, is the scale correct, will it be the same? Kevin did not disappoint, the recipe is dead on! I didn't have to change a thing to recreate that wonderful combination of flavors. The only thing I do is blend the soup with my immersion blender prior to adding the cheese sauce and the cream. The soup at the Mermaid Bar is smooth and silky with very small pieces of recognizable veggies. I didn't get that same consistency without blending it just slightly. I also cheat and use store bought broth to save time. There are adequate brands these days, so I often don't bother making my own.
LOVE, LOVE, LOVE the entire book, if you don't have it among your collection, YOU SHOULD.
Some of my other favorites are . . . Chicken & White Bean Chili, Poblano Chile & Corn Chowder, Mermaid Bar "Love Salad", Crab Louis Parfait & Strawberry Butter are just a few.
And that is not all . . . Kevin followed up the success of this book with his second; Neiman Marcus Taste: Timeless American Recipes in 2007.
2 3/4 Cups poached & shredded chicken
3 T olive oil
1 Cup dice onion
1/4 Cup diced red onion
1/4 Cup diced carrot
1/2 T minced garlic
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. paprika
1 tsp. red chile powder
1 tsp. dried oregano
1/2 tsp. cayenne
1 Cup crushed canned tomatoes
2 Quarts chicken broth
10 corn tortillas cut into small pieces
1/4 Cup nacho cheese sauce, jar
1 Cup heavy cream
S & P to taste
Crispy tortilla strips & fresh cilantro to garnish
In a heavy bottom sauce pan saute the veggies in the olive oil until soft, add the garlic and spices. Next add tomatoes, broth, and 2 cups of water and bring to a boil. Turn heat to a simmer, add the corn tortillas and simmer one hour. Stir occasionally. THIS IS WHERE I DEVIATE. . . blend as stated above. Add shredded chicken, cheese sauce and cream. Season to taste garnish and serve. I like to make the soup a day or two in advance.

WoW wine of the week

Alright, I know, let me begin with a small disclaimer . . . I may not, okay will in all probability never get a post up every week with a new wine pick, but I will give it my best shot. I just like the WoW, it just doesn't have the same impact if the post was titled WoM or WoBM (bi-monthly). I promise in official girls scout spirit, to post a WoW as often as possible. I am confident that tasting won't be a problem!

Drum roll please . . . . The first official WoW is: Tamarack Cellars Firehouse Red
Beep and I had this one at home and it was terrific. It made such and impact on Beep that he saved the cork so we could remember to buy it again, and I often trust his palate more than I trust my own. At $20 (on line), I am not sure what we paid, you get a very drinkable wine with hints of raspberry, currant, mocha and a touch of black pepper spice.

Cabo Here We Come!

Photo story to follow, but so excited for the wedding of the year! Kevin and Nic are one lucky couple. Rick has been down-graded to a tropical storm, so no rain on our parade. I am fairly certain the trip will provide incredible pictures, food and memories. In the interest in creating a good tease . . . check out this preview of the Palmilla where we will be spending 5 days of kiddo-less bliss.


http://www.oneandonlyresorts.com/flash.html

po·so·le or po·zo·le (pe zol, ee)n. A stew or soup made with posole, pork, chili, and other seasonings.
Imagine . . . 98 degrees and humidity that could curl Asian hair . . . and my husband and I order a bowl of piping hot soup. Surprisingly,(she states with heavy sarcasm) the waitress misunderstands our request and delivers not one, but two bowls to our table. We politely accept the mistake, never imagining that we would devour them both in record time. Sweat beading on our lips and running quickly down his brow, we ate both bowls without a second thought.
The plastic bowl filled with a dark red broth, bits of chicken and pork that melt in your mouth, corn puffed and slightly chewy, was the perfect balance of flavor and texture in your mouth. But wait! There's more . . . the bowl was accompanied by a plate filled with lettuce, chopped radish and avocado on the half shell as a garnish.
The creaminess and crunchiness factor was over the top!
Were we sitting at a cloth covered table in a five diamond restaurant? No, we were seated on plastic chairs, using paper napkins, al fresco at the Mercado 28 in Cancun, Mexico. YUM! We even went back later the next week for one more bowl of perfectness before heading home to the good old US of A. (Which Cam, I believe, was the happiest of all three kiddos to be rid of the interesting smells throughout Mexico, that they all would mention every time we left the hotel. Notice his picture in the slide show at the Mercado. "Man cannot live by water and I phone alone", but he certainly gave it a try.)
Minus the language barrier, I would have asked for the recipe from our more than gracious waitress and I am certain she would have obliged. Shockingly, a small town in Indiana did not produce a confident Spanish speaking Traci, so NO RECIPE. Not to mix cultures again, but ahh . . . c'est la vie, I would use the Spanish expression if I knew it, but I will have rely on the internet and test some posole recipes of my own as soon as this Dallas weather breaks. Look for updates in the fall. I am willing to test as many as it takes and post the best here.
Meanwhile enjoy this picture and a lovely video I took of the mariachi performing for the rowdy table seated behind us. A slide show of our trip can be viewed in the left margin.

Lobster & Saffron Cream Pasta

I found this recipe years ago in Bon Appetite. It is a favorite of Beep's and he often asks for it on special occasions. I made it this year for Father's Day and we both were in heaven. It is every bit as good as I remember, but very rich. Beep, of course enjoys it as an entree, but I think it works great as an appetizer.

3 1-1/2lb. lobster tails
2 T. butter
1 T. olive oil
2 small shallots, minced
1 C dry white wine
1 1/2 C whipping cream
4-6 saffron threads
Salt & Pepper to taste
1/2 C freshly grated Parmesan cheese
10-12oz. cooked capellini
2 T. chopped fresh Italian parsley
Freshly grated Parmesan cheese for garnish

Remove the lobster meat from the tails. ( I use kitchen scissors it makes quick work of the shell. ) Cut into bite size pieces. Saute the lobster in the butter and olive oil over medium heat until pink and golden. Remove the lobster and set aside. Reserve the pan drippings and saute the shallot in those until caramelized. De glaze the skillet with the wine, stirring constantly with a wooden spoon to dislodge any browned bits. Cook until the wine is reduced by half, stirring constantly. Meanwhile, bring a 6 QT stock pot of water to a boil and cook pasta to desired consistency, drain and reserve for later.
Stir in the whipping cream. Simmer for 5-10 minutes until the sauce has thickened. Add the saffron threads, salt and pepper, while constantly stirring. Stir in the 1/2 cup of cheese.
Return the lobster to the skillet and sauce. Add the cooked pasta and toss to mix. Cook over low heat, just until heated through. Spoon onto serving platter or individual plates and garnish with parsley and additional Parmesan cheese.

gazpacho

A summer favorite. Add lump crab meat or left over lobster if there is such a thing. I list amounts for the ingredients, but it is easy to add or omit whatever you like and adjust to taste.

4-5 tomatoes
2 large cucumbers, peeled and seeded
1 small yellow onion, diced
3 ribs celery
2 carrots
1 yellow bell pepper, diced
3-4 pieces hearts of palm, sliced
1 large clove garlic, crushed
1/2 C red wine vinegar
1/4 C good quality olive oil
2 2oz. cans V-8
1/3 C fresh chopped cilantro
Tabasco sauce to taste
Salt and Pepper to taste

With a paring knife, cut an X in the bottom of each tomato. In a sauce pan, bring water to a boil and blanch tomatoes for a few minutes until the skin begins to split.
Remove and place in an ice bath to stop cooking. Peel and seed, the tomatoes, discard both. Dice remaining "meat" of the tomato. Dice the cucumber, onion, celery and pepper into equal sizes. Crush the garlic. Mix all of the vegetables in a large bowl. Process 1/4 of the vegetable mixture in a food processor until smooth. Stir the processed vegetables with the remaining chopped vegetables.
Whisk the vinegar and olive oil in a bowl. Stir in the Tabasco sauce, salt and pepper. Add to the vegetable mixture and mix well. Stir in the vegetable juice and cilantro. Chill, covered in the refrigerator.
Ladle into bowls and garnish with crab, lobster and or sour cream.

Scalloped Potatoes to Die For

This is a Martha Stewart recipe and picture (but it is easy to recreate if you use a mandoline to slice the potatoes). I have slightly altered the recipe, but it is the best scalloped potato recipe since my Dad's sunday dinner potatoes. You can find the original on MS dot com, I have included my changes below. Bake as pictured, or individual servings are fun baked in small ramekins, you will need to adjust baking time. Great thing is . . . you can make ahead and bake the following day.

2 T. butter
2 leeks sliced and rinsed
6 yukon gold potatoes, martha uses russet, I use yukons. slice thin on a mandoline
1/2 tsp. coarse salt
1/8 tsp. fresh nutmeg
fresh ground pepper to taste
8 oz. grated Gruyere
4 oz. Parmesan cheese, my addition
1 Cup heavy cream
1 Cup Chicken stock

Preheat oven to 350 degrees. Spray baking dish with non-stick cooking spray. Melt butter saute leeks until they begin to turn golden, remove from heat and set aside. Mix spices in a small bowl. Begin by layering 1/3 of the potatoes,(slightly overlapping the potatoes) season with 1/2 of spices and 1/2 of the leeks and 1/3 of the cheese. Continue with the layers ending with potatoes and cheese. Mix cream and stock in a measuring cup and pour slowly over the potatoes. Cover with parchment and then foil. (mixture can be refrigerated overnight.)
Bake 30 minutes at 350 then increase oven temperature to 425, uncover and cook until top is golden brown and potatoes are fork tender. Let rest for 15 minutes and serve.

Best Cutout Sugar Cookies Ever

We make these every Christmas, Mike has the most relevant cookie designs. Double the recipe, I promise.

1 Cup butter, softened
3/4 Cup sugar
1 egg
2 T. milk
1 1/2 tsp. vamilla
3 Cups flour
1 tsp. baking powder
1/2 tsp. salt
FROSTING:
1 Cup confectioners sugar
1/2 tsp. vanilla or almond extract (I use almond)
1/4 tsp. salt
1-2 T. milk
Food Coloring
Make extra frosting so you can have plenty of colors to play with.
Cream butter and sugar in mixing bowl. Add egg, milk & vanilla. Combine flour, bk. powder and salt, gradually mix into butter mixture. Form into disc and wrap with plastic wrap. Chill at least one hour. Can freeze at this point for later use. Preheat oven to 375. Allow to come to room temp., slightly and roll on a lightly floured surface to 1/4 inch thin. Cut with shape of choice. Place on parchment lined baking sheet. Bake 5-8 minutes until lightly brown and remove to wire racks to cool. Meanwhile, mix frosting and tint to desired colors. The frosting can be easily drizzled with a toothpick for intricate designs. Colors can also be layered when frosting is allowed to dry and harden.