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Monday, September 23, 2013

Apple Turnovers


 Kathleen's party challenge at Let's Dish! is an apple theme for the month of September.   Stop by to visit Cuisine Kathleen to check out the party.   My sweet sister gave me four of these beautiful clear glass plates when my dear hubby and I visited last May.  She found these at a thrift store and they are just perfect for Fall.  I made the gingham napkin and just fringed the edges.   What's better than a real apple in a cloche for a pretty centerpiece?


I found this beautiful apple mug, from Tag, at Tuesday Morning, earlier in the summer.  I just loved the colors.  Sweetheart Cinnamon tea is my flavor to go with the turnovers. 



I put a paper leaf that is used on cheese trays, under the plate.  My polka dot placemat goes great with the theme.  It just so happens that I have two turnovers and I'd be happy to share with you.  Come on over!

This recipe comes courtesy of the Mimi's Café website, but adapted by Kitty's Kozy Kitchen.  These little pastries would be wonderful to serve after a dinner party or for a tea party.  The filling made too much for the pastries, but you can use the leftover for some chunky applesauce, or use the other sheet of puff pastry and make 18 turnovers. 


Filling: 


3/4 pound Granny Smith apples
3/4 pound Golden Delicious apples
1/4 cup water
3 tablespoons sugar
3/4 teaspoon fresh lemon juice
1/4 teaspoon cinnamon
a little freshly grated nutmeg


Pastry:
1 sheet of 14- ounce package all-butter frozen puff pastry, thawed
1 egg, beaten to blend (for glaze)
Sparkling Sugar

Instructions

For filling:

Peel, core, and cut apples into 1-inch pieces (about 4 cups). Place apples in medium saucepan; add ¼ cup water, 3 tablespoons sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely. Cover and refrigerate.

For pastry:

Roll out pastry on lightly floured surface to 15-inch square. Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 9 squares . Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with sparkling sugar. Repeat with remaining squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes

Preheat oven to 400°F.

Bake turnovers until beginning to color, about 15 minutes.  Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature.

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Make It Pretty Monday
Seasonal Sundays

                        Thank you for your visit!  xo

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Wednesday, September 18, 2013

Chesapeake Crab Quiche

 
 
I'm transitioning into Fall by using my sunflower plates that I bought on clearance from Pier 1, over a year ago.  My Mom always thought sunflowers reminded her of Fall, and I'm listening to her.   I love these clear handled flatware from Ross.  Drinking glasses just have to be canning jars for this homespun table setting.
 


I made these napkins with the extra fabric from my table runner, and they're tied with burlap ribbon with some sunflowers tucked in.
 
 
My faux sunflowers make up the centerpiece topiary, tied with more burlap ribbon.
 


Back in the summer, I won this fabulous giveaway from  Mary at Home is Where the Boat is!!  Mary has the most inspirational blog and is such a generous person.  I was going to coordinate with Sarah at Hyacinths for the Soul for a party, but caring for my sweetheart took precedence.  Thank you Mary, for the beautiful gift!!  Mary also sent along some culinary lavender, which you can see tucked into the back right hand corner.  Taking a whiff of the lavender is so calming...Ahhh!  You can read about Sarah's giveaway win from Mary here. 

 

The detail on the Blue Crab Stoneware is just amazing!  I'll be using this beautiful dish for many recipes. 


The delicious quiche recipe was included in the recipe book.  It is sooo tasty!

1 can Bay Beyond Crabmeat
Quiche and spinach salad...YUM!
1 nine-inch pie shell
2 T. onion, chopped
2 T. butter
1 cup heavy cream
3/4 cup Swiss cheese, grated
1/8 t. ground nutmeg
2 eggs, slightly beaten

Preheat oven to 375 degrees.  Sauté onion in butter.  Whisk eggs, cream and sautéed onion.  Season with nutmeg, salt and pepper (if desired).  Spread drained crabmeat and cheese in bottom of pie shell.  Pour egg mixture over top of crab and cheese.  Bake 30-40 minutes or until golden, 
Optional:  garnish the top with Chesapeake Bay Seasoning. 

Serves 4

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Monday, September 16, 2013

Rainbow Bread (Italian Feather Bread)

 
Tea today is with this pretty bread and tea in my gifted cup from my sweet sister.
 

This bread almost looks tie-dyed, doesn't it?  What fun to make with kids and it only requires ONE RISING!
 
My dear friend, Mary, who was visiting her son and daughter-in-love, from Chicago, told me about this bread.  Mary used to be a pre-school teacher and she would have her class make this bread.  Even though she is retired, she is still requested to come back to the school and make this with the children.  I made this with my youngest granddaughter and it came out so pretty.  Here's the recipe, from Beard on Bread, as explained by Mary. 

Italian Feather Bread (Rainbow Style), adapted by Kitty's Kozy Kitchen
2 packages active dry yeast

After the rising time

1 T granulated sugar
1 c warm water [100° to 115° F, approximately]
1/3 c olive oil (or vegetable oil)
3/4 c hot water
2 t salt
5 1/2 to 6 c AP flour (start with 5 cups)
cornmeal or semolina flour
Stir the yeast, sugar and warm water together in the bowl of a stand mixer; let sit until yeast dissolves and starts to proof.
In the meantime, add the olive oil to the hot water and let cool to lukewarm. Add the salt, and combine with the yeast mixture. Stirring vigorously with the dough hook attachment, add the flour 1 c at a time, until the dough almost comes away from the sides of the bowl. [The dough will seem rather soft and sticky at this point.] Continue kneading the dough with the dough hook, adding a couple tablespoons of flour as you go along.  Alternatively, you could turn out the dough onto a lightly floured board and knead with your hands. Continue kneading until the dough has absorbed enough flour that it is easy to handle, about 2 to 4 minutes.
When the dough is soft and smooth, let rest for 5 or 6 minutes and then divide into two. (At this point, you add your food coloring to dough that has been separated into as many colors as you would like.  You can have the child then put them together and stack  and twist them). Without food coloring, you  roll each half into a rectangle about 12″ x 8″. Starting from the wide end, roll the rectangle up quite tightly, pinching the seams as you roll. Let the rolled loaves rise on a piece of parchment paper, that has been sprinkled with cornmeal or semolina flour,  in a warm, draft-free place until doubled in bulk, about 50 to 60 minutes. Place a baking stone* on the middle rack of the oven and preheat to 425° F while the bread proofs.  (At this point, I slashed the of the loaves).
After the dough has doubled in bulk, place the loaves on top of the hot stone, parchment and all (I use a rimless cookie sheet to transfer the loaves).   Bake 30- 40 minutes (directions said 40, but this was too long for my oven!),  or until the loaves are a rich, golden color and make a hollow sound when you tap the crust with your knuckles, top and bottom. Cool on a rack and slice when fresh.
*If you have no baking stone, butter one or two baking sheets well and sprinkle with cornmeal. Place the just-rolled loaves on the sheets, and then let them rise until doubled in bulk. Bake the loaves on the sheet[s] on the middle rack, the same as you would with the stone.

 Here's my adorable helper!  She's ready to knead in the colors.

 
Here's another adorable helper and we made another batch.  This time we stacked each color and then rolled them to form a loaf.  I loved this method the best.

 
Isn't this gorgeous?  I can think of all kinds of possibilities for holidays!!  Fun in the kitchen with kids keeps one happy!


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Monday, September 9, 2013

Raspberry Jam

 
A few weeks before my dear hubby passed away, he requested pancakes. Doesn't our love for someone always involve food?  Our family has always loved German Pancakes and I made those for him. They're almost like a crepe, but somewhat thicker. I filled my sweethearts with sugar and cinnamon, and mine with some raspberry jam. 
This was my treat of crepes, which were served on a cut glass snack plate that I bought at our Trade Days.  The cup is perfect for holding fresh fruit or even a cup of soup.  The rose teacup is part of a set gifted to me from some dear friends. My faux roses are in a pretty container from Hobby Lobby.  All was served on my Southern Living wrought iron tray lined with a crocheted doily.   You can find that recipe for German Pancakes here. 




When I received my gift of Raspberry Jam, which was included with my special gifted  teacup from my friend Stephanie's teacup exchange of The Enchanting Rose, I wrote my gift giver, Debbie, and asked for the recipe.  She had shared with me that it was "her precious mother-in-law's ( Betty's )recipe" and she was most happy to give it to me.  I put a pretty muffin liner on top of the lid and then popped on the ring for a decorative touch.  These 4-ounce jars are perfect for gift-giving.   Raspberry Jam is my all-time favorite and I would like to share this with you:

Raspberry Jam
3 3/4 cups mashed raspberries (wild berries are best)
1/4 cup lemon juice
6 1/2 cups sugar (Betty said to stick with the exact amount of sugar)
1 teaspoon butter
1 pouch of Certo (Betty never used powdered pectin)
Mash the berries then stir in the lemon juice and sugar. Bring to a boil over high heat and boil for 1 minute. Remove from heat and add the butter (this removes the foam) and the pouch of Certo. Stir for 1 minute more, remove from heat. Fill jars, process,  and enjoy!

Would you care to join me?

                                                           Thank you for your visit!  xo
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Monday, September 2, 2013

Bread Pudding with Vanilla Sauce

First of all, thank you for all of your kind comments, prayers and love that you have shared after my dear hubby's passing.  It is so appreciated to be thought of and consoled.  Two sentences that I have found helpful from the book Healing Grief, Finding Peace is "He or she would want you to have a good life for his or her sake.  Keep that reason alive in your heart." 

Since my dear hubby's passing,  the angels here on earth have nourished my family with wonderful meals.  I haven't had to cook, other than breakfast and lunch, in weeks.  Yet I still had the urge to make some comfort food of my own. The temperatures are still in the 100's here in Texas, and I'm having some freshly squeezed lemonade in my Dollar Tree goblet, with my bread pudding.  Some dear friends gave me some helpful books to read, which you can see below.  I normally read them on the patio in the early evening, when it's cooler.


 This is one of the lovely baskets that came home after my sweetheart's Memorial Service. 



The forget-me-knot plate was painted by my late Aunt Kitty. 
Comfort food is on the menu and one that I've loved since I was a little girl is bread pudding. The vanilla sauce is a wonderful addition and I love that it's not made with heavy cream, as so many sauces are.  After having a spinach salad for lunch, I had this as my dessert.   If you're ever in the need of some comfort food, here's my adapted recipe from Taste of Home:
  • BREAD PUDDING:
  • 3 eggs
  • 2 cups scalded milk
  • 1/4 cup butter, cubed
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated)
  • 1 teaspoon vanilla extract
  • 4-1/2 to 5 cups, leftover Italian or French bread, cut up
  • 1/2 cup raisins, optional
  • VANILLA SAUCE:
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-2/3 cups cold water
  • 3 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground nutmeg ( I omitted)

Directions:

   In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, spices and vanilla. Add bread cubes and raisins if desired; stir gently.

   Pour into a well-greased 8" square baking dish. Bake at 350° for 40-45 minutes or until a knife inserted 1" from edge comes out clean.

    Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding. Yield:6- 9 servings.

     Thank you for your prayers and visit.  xo





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