Apple Brown Betty

Ingredients

3 Granny Smith apples, peeled,cored and sliced 1/4 inch thick
2 tablespoons fresh lemon juice
4-1/2 tablespoons unsalted butter, melted
4 teaspoons granulated sugar
2 cups fresh bread crumbs
1/4 cup firmly packed light-brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground mace
1/2 teaspoon ground cinnamon
1 tablespoon cognac

Method

  1. Heat oven to 375ºF.
  2. In a large bowl, toss the apples with lemon juice.
  3. Brush 4 six-ounce ramekins with 1/2 tablespoon melted butter and sprinkle with the granulated sugar to coat.
  4. In a small bowl, combine the bread crumbs with 4 tablespoons melted butter. Add remaining ingredients to the apples and toss. Divide a third of the bread crumbs among the ramekins. Arrange half the apples over bread crumbs and add another third of the crumbs. Repeat with the rest of the apples and bread crumbs. Press into ramekins.
  5. Bake for 20 minutes. Raise oven temperature to 450ºF, continue baking until tops are golden brown and apples are tender, about 15 minutes.
  6. Remove from oven and cool for 5 minutes. Run a knife around sides of ramekins and turn apple betty out onto dessert plates.

Makes 4 servings.

Source: What to have for dinner

Vanilla Souffle

Ingredients

2 cups milk
1/2 cup sugar
1/2 vanilla pod or 1 tsp vanilla extract
1/4 cup butter
1/3 cup all-purpose flour
6 egg whites, stiffly beaten

Method

  1. Combine milk, sugar and the vanilla pod in a small heavy saucepan and bring to a boil.
  2. Remove from heat and let stand for 30 minutes.
  3. Remove the vanilla pod. Dry and store for future use. If using vanilla extract, add after scalding milk.
  4. Return the milk to a boil, then remove from heat.
  5. Melt the butter in a double boiler over medium heat. Stir in the flour to make a smooth paste, using a wooden spoon.
  6. Add the milk gradually, stirring constantly. Cook until thickened.
  7. Pour the thickened mixture into a large mixing bowl. Cool slightly.
  8. Fold in 1/4 of the egg whites thoroughly, using a wire whisk.
  9. Add the remaining egg whites. Fold in thoroughly.
  10. Pour into a well-buttered 6 or 7-inch souffle dish. Smooth the top, then dome the mixture slightly in the center.
  11. Bake in a preheated 425ºF oven on 1 shelf above center for about 25 minutes or a little longer for a drier souffle. Serve immediately

Makes 4 servings.

Source: The Creative Cooking Course

Apricot Amaretto Torte

Ingredients

1 tablespoon lemon juice
5 medium-size apricots (about 1 lb total)
1/4 cup slivered almonds
2 large eggs
1 cup sugar, divided
4 to 5 tablespoons almond-flavored liqueur, divided
1/2 teaspoon almond extract
3/4 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter or margarine, melted and cooled slightly
4 teaspoons cornstarch
1 cup apricot nectar
1/2 cup fresh orange juice
1/2 teaspoon vanilla

Method

  1. Pour lemon juice into a medium-size bowl. Quarter and pit apricots. Add to bowl and turn to coat with juice. Set aside.
  2. In a food processor, whirl almonds until finely ground. (Or finely chop almonds with a knife, then place in a large bowl.)
  3. To almonds, add eggs, 1/2 cup of the sugar, 1 tablespoon of the liqueur, and almond extract. Whirl or beat with an electric mixer until thick and well blended.
  4. Add flour, baking powder, salt, and butter. Whirl or beat until well blended.
  5. Spread batter in a greased, floured 9-inch cake pan with a removable rim. Decoratively arrange apricots in batter, overlapping as needed. Press fruit lightly into batter.
  6. Bake in a 375°F (190°C) oven until cake just begins to pull away from side of pan and a wooden pick inserted in center comes out clean (about 25 minutes; pierce cake, not fruit). Let cool slightly on a rack.
  7. While cake is cooling, stir together cornstarch and 6 tablespoons of the sugar in a small pan. Whisk in apricot nectar and orange juice. Cook over medium-high heat, whisking constantly, until mixture boils and thickens slightly (about 2 minutes). Remove from heat and stir in vanilla and remaining 3 to 4 tablespoons liqueur. Keep warm.
  8. Sprinkle cake with remaining 2 tablespoons sugar. Remove pan rim and cut cake into wedges. Serve with apricot-orange sauce.

Makes 8 servings.

Source: Low-fat Italian Cookbook

Apple Pancake

Ingredients

2 medium apples
2-3 tbsp butter
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 tsp salt
1/4 cup evaporated 2% milk
3 egg yolks
2 tbsp cooled, melted butter
3 egg whites, at room temperature
pinch of cream of tartar
pinch of salt
1 tbsp sugar
2 tsp butter
cinnamon to garnish
syrup or icing sugar, if desired

Method

  1. Preheat oven to 350°F (180°C).
  2. Cut apples in wedges and core.
  3. In a 10” oven-proof frying pan, sauté apples in 2-3 tbsp butter until lightly browned. Remove from pan and set aside.
  4. Combine flour, salt and evaporated milk in a mixing bowl. Beat in egg yolks, one at a time. Add melted butter.
  5. In another bowl, beat egg whites with cream of tartar and pinch of salt until they hold soft peaks.
  6. Beat in sugar and continue beating until whites hold stiff peaks.
  7. Fold into batter using rubber spatula.
  8. Heat 2 tsp butter in the frying pan. Remove from heat and pour batter into pan.
  9. Arrange apple wedges over batter. Bake at 350°F (180°C) until pancake is set, about 20 minutes.
  10. Add syrup or icing sugar, if desired before serving.

Makes 4 servings.

Source: Manitoba Egg Farmers

Peruvian-style Quinoa Tamales with Sarza Criolla

Ingredients

2 cups of quinoa rinsed
1/4 cup rice flour
2 tbsp salt
1 tsp black pepper
1/2 tbsp turmeric or 2 tbsp aji panca paste
2 tsp ground garlic
1/4 cup grape seed oil or oil of preference

Filling

1 tsp turmeric
1 tsp garlic
1/4 cup of grape seed oil
1 small size yellow onion diced
1 medium size zucchini, diced small
1 medium size goose-neck squash, diced small
1 pint diced mini portabella mushroom
2 roasted and diced poblano or hatch peppers

Sarza Criolla

1 med size red onion thinly sliced and rinsed
1 large lime
salt to taste

Wrap

Softened banana leaves or soaked corn husks

Method

  1. Cook the quinoa until soften making sure not to overcook about 15 minutes.
  2. Drain but do not rinse.
  3. In a pot heat the oil and add the turmeric or aji, and the garlic and sauté lightly being careful not to burn the garlic.
  4. Add the cooked quinoa, add the salt and pepper and continue to cook together for about 3 more minutes.
  5. Remove from heat and incorporate the rice flour.
  6. To make the filling, Heat a medium size pot and add the oil.
  7. Add the onion and sauté until translucent.
  8. Add the garlic and cook for an additional minute.
  9. Incorporate the rest of the ingredients and cook until tender but careful not to overcook.
  10. Remove from heat and allow to cool for 5 minutes.
  11. To assemble the tamales place about a 1/4 of a cup of quinoa in the center of the husk or banana leaf and put a spoon full of the filling in the center. Carefully wrap the husk to form the tamale and wrap them individually tightly in aluminum foil and set aside. Once all the tamales are done place them in a pot and cover them in water and place the lid on the pot. Cook the tamales for 30 minutes and remove them from the water. Allow the to rest for at least 10 minutes before serving them.
  12. To make the sarza simply put the onions in a bowl and add the salt and lime juice and allow them to cure for about 5 minutes. If you prefer to make spicy add a slice of pepper to the onions.
  13. Plate the tamale out of the wrap on a plate and top it with the sarza. Enjoy!

Makes 12 servings.

Source: Chef Karla Flores-Ybaceta