Wednesday, 19 September 2018
Get ready, apple crisp aficionados. This unique spin on the classic dessert gets its irresistible, slightly smoky quality from a quick stint on the charcoal grill. Your favorite porter beer gives the brown sugar sauce a warm, nutty flavor.
7 - cups peeled and thinly sliced cooking apples (7 medium)
1/3 - cup granulated sugar
1 - tablespoon quick-cooking tapioca
1 - tablespoon lemon juice
1 - teaspoon apple pie spice
1/4 - teaspoon salt
1/2 - cup rolled oats
1/2 - cup packed brown sugar
1/4 - cup all-purpose flour
1/4 - cup butter
1 - recipe Porter Toffee Sauce
Ice cream (optional)
In a large bowl combine apples, granulated sugar, tapioca, lemon juice, apple pie spice, and salt. Transfer apple mixture to an 8x8x1-3/4-inch disposable foil pan or metal pan.*
For topping, in a medium bowl combine oats, brown sugar, and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle oat mixture evenly over apple mixture. Cover pan tightly with foil.
For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. Place crisp in pan on grill rack in center of grill. Cover and grill for 15 minutes. Uncover pan. Cover grill and grill about 30 minutes more or until apple mixture is bubbly. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place crisp in pan on grill rack. Grill as directed.)
Remove crisp from grill; cool slightly. Serve warm with Porter-Toffee Sauce and, if desired, ice cream.
FROM THE TEST KITCHEN
A metal pan may get some minor burning from the grill.
Monday, 17 September 2018
Fitting for brunch or dinner, this fall vegetable tart recipe starts with store-bought frozen puff pastry to speed up prep time.
1/2 - of a 17.3-ounce package (1 sheet) frozen puff pastry sheets, thawed
4 - ounces fingerling potatoes, cut lengthwise into 1/4-inch slices
1 - medium carrot, cut into 1/4-inch slices (1/2 cup)
1/2 - cup fresh broccoli florets
1/2 - cup thin onion wedges
1/3 - cup cream cheese spread with chive and onion, garden vegetables, or sundried tomato and basil
1 - cup shredded smoked Gouda, smoked cheddar, or regular cheddar cheese (4 ounces)
2 - tablespoons snipped fresh basil, thyme, and/or oregano
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Unfold puff pastry on a lightly floured surface. Roll pastry into a 14x10-inch rectangle; transfer to the prepared baking pan. Prick pastry all over with a fork. Bake about 10 minutes or until center is set. Remove from oven; lightly press center with a spatula.
Meanwhile, in a small saucepan cook potatoes, carrot, broccoli, and onion in boiling salted water for 3 minutes; drain.
Spread cream cheese over partially baked pastry. Top with vegetables and shredded cheese. Bake for 8 to 10 minutes more or until pastry is golden and shredded cheese is melted. Sprinkle with fresh herbs. Cut into rectangles.
NUTRITION FACTS (Fall Vegetable Tart with Fresh Herbs)
Per serving: 549 kcal , 38 g fat (16 g sat. fat , 3 g polyunsaturated fat , 15 g monounsaturated fat ), 52 mg chol. , 493 mg sodium , 38 g carb. , 2 g fiber , 4 g sugar , 13 g pro.
Thursday, 13 September 2018
Butternut squash soup is the perfect comfort food recipe for cooler fall and winter months or just anytime the craving for butternut squash soup strikes! This soup meal starts with roasted butternut squash for deeper flavor in the finished product.
3 - pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
2 - tablespoons olive oil
1 - teaspoon kosher salt
1/2 - teaspoon freshly ground black pepper
1 - cup chopped onion (1 large)
1 - tablespoon unsalted butter
3 - 14 ounce cans vegetable broth
Kosher salt and freshly ground black pepper
Snipped fresh chives (optional)
Preheat oven to 350 degrees F. In a large shallow roasting pan, toss together squash, oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast, uncovered, about 1 hour or until tender, stirring once.
Meanwhile, in a 6- to 8-quart Dutch oven, cook onion in hot butter over medium-low heat about 20 minutes or until golden brown, stirring occasionally.
Add roasted squash and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Cool slightly.
Transfer squash mixture, in batches, to a blender; cover and blend until smooth. Return pureed mixture to Dutch oven. Season to taste with additional salt and pepper. If desired, garnish each serving with chives.
NUTRITION FACTS (Butternut Squash Soup)
Per serving: 100 kcal , 4 g fat (1 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 3 mg chol. , 713 mg sodium , 16 g carb. , 3 g fiber , 4 g sugar , 1 g pro.
Wednesday, 12 September 2018
If you have an insatiable sweet tooth, these rich pumpkin bars are the perfect comfort food for you. To make them extra special, finish the bars with a dollop of luscious cream cheese frosting.
2 - cups all-purpose flour
2 - teaspoons baking powder
2 - teaspoons ground cinnamon
1 - teaspoon baking soda
1/4 - teaspoon salt
4 - eggs
1 - 15 ounce can pumpkin
1 2/3 - cups granulated sugar
1 - cup cooking oil
3/4 - cup chopped pecans (optional)
Pecan halves (optional)
1 - 8 ounce package cream cheese, softened
1/4 - cup butter, softened
1 - teaspoon vanilla
2 - cups sifted powdered sugar
In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan.
Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.
NUTRITION FACTS (Spiced Pumpkin Bars)
Per serving: 250 kcal , 13 g fat (4 g sat. fat , 45 mg chol. , 147 mg sodium , 31 g carb. , 1 g fiber , 3 g pro.