Friday, October 29, 2010
A little about this cake. It is all about the apples which have a very thin layer of cake surrounding them. I used two varieties; Honey Crisp and Liberty to make my version but Ms. Greenspan recommends using 4 different types to get a mix of tart and sweet and a variety of textures. It's a delicious dessert and very simple and quick to put together.
Marie Helene's Apple Cake
Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.
Whisk the flour, baking powder, and salt together in a small bowl.
Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.
Friday, October 22, 2010
I did come across this wonderful and quick dish in a Martha Stewart magazine. Her publications are always filled with such great recipes, decorating ideas and interesting articles it's hard for me to throw them away. But get rid of them I must, lest I become the next star on the show Hoarders-Buried Alive, with my out-of-control magazine addiction!
This is a very fast recipe and from start to finish, this dinner took no more than 30 minutes to put together and it was a winner.
Pork Paillards with Sour Cream-Paprika Sauce
8 pork paillards
Salt and Pepper to taste
Flour for dusting meat
2 Tbsp oil
1/4 cup finely chopped onions
1/4 cup dry white wine
1/2 cup low sodium chicken stock
1/3 cup sour cream
1/4 tsp paprika
Season pork with salt and pepper on both sides then dust lightly with flour. Heat oil in a large skillet over medium-high heat. Add 4 paillards and saute on 1 side until golden brown, approximately 1-2 minutes. Flip and saute paillards until cooked through about 1 minute. Transfer to a plate. Repeat with remaining meat.
Saute onions for 2-3 minutes until transparent. Add white wine to skillet and deglaze pan; cook until wine reduces by half, about 1 minute. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 2 minutes. Gradually add in the sour cream and the paprika. Season to taste. Serve with buttered parsley noodles.
Friday, October 15, 2010
Chocolate Covered Marshmallow Cookies
(as adapted from Everyday Living Magazine)
1/4 cup plus 2 tablespoons all-purpose flour, plus more for working
1/4 cup plus 2 tablespoons whole-wheat flour
1/4 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, room temperature
3 tablespoons packed light-brown sugar
1 large egg
9 large marshmallows, halved
9 ounces semisweet chocolate, coarsely chopped
Friday, October 8, 2010
Growing up, my parents use to throw parties in our remodeled basement which was where it was "happening." There was a bona fide bar with three built in bar stools that were ever so fun to spin around on. There were two large mirrors on the walls. There was a red linoleum tile floor, a couch, chairs and a piano. Eventually it was additionally decorated to resemble an English pub, with English beer glasses, a map of the Underground and various other souvenirs my parents collected on their travels to England.
Well, back to the clam dip. The day after these parties I would go down to explore the aftermath where it smelled of stale beer and cigarette smoke (weren't the '60s something) and inevitably there would be left over chips and clam dip sitting around. Not for long! Nothing better than slightly soggy potato chips and clam dip which has been out all night.
We're all grown up now and I wanted to make sure I got this recipe (I use the term lightly as I don't believe there is a recipe) written so it can be passed on to the next generation. Like my grandmother's English tarts, my mother's clam dip is and shall remain a family tradition.
Mom's Clam Dip
1 8oz package cream cheese at room temperature
1/2 tsp. garlic powder
2 Tbsp. mayonnaise
1 can chopped clams, undrained
Beat cream cheese, garlic powder, mayonnaise and approximately 2/3 of the clam juice until smooth and creamy. Drain clams of remaining juice. Add clams to cream cheese mixture and stir until blended. Serve with chopped veggies and potato chips.
This is my take on this concoction. I'm sure my two sisters have their own variations, but the basics would be the same.