2011, Recipe 104: Sky High Cranberry Apple Pie

Recipe courtesy of Martha Stewart

Aerial pie view

This recipe came from the November 2011 issue of Martha Stewart Living (and isn't online yet).  It's an apple pie that calls for FIVE POUNDS of apples.  Whoa.  I used four pounds and I really can't see how an additional pound would make my pie as high as hers.  Her pie was crazy.  I made her basic pie crust.  It wasn't my first crust but it was my first in a food processor and that makes the process (tee hee) even easier!  I loved it!  I was told this was the best crust one of my people had ever tasted.  I like sweeter crusts so I'd probably add more than a tablespoon of sugar.

Side pie view

My biggest issue with this pie is it takes almost three and a half hours what with resting the crust twice, the pie once and cooking the pie for over an hour and a half.  It's ridiculous and smells torturously delicious.  But the combo of cranberries and apples in a pie was a hit at the October party!  Plus it's beautiful!  I was supposed to use sanding sugar but I used turbinado which created the black speckles.

2011, Recipe 93: Pear Cobbler with Cranberry Streusel

Recipe courtesy of Tyler Florence

Rashan & I both LOVED this!  It was so delicious!  The "streusel" needed more flour to be more like a traditional streusel.  It was really more like a butter topping.  LOL  That did NOT in any way diminish the amazingness of this!  I also think you could probably cut the sugar by at least 1/4 and still enjoy this immensely.

2011, Recipe 81: Nutella & Nanner "Ice Cream"

Recipe based on this one from Claire Robinson

• 2 to 3 ripe bananas
• 1 tablespoon Nutella
• 2 crumbled Nilla wafers

Cut the bananas into 1-inch pieces and freeze.  (PEEL, THEN FREEZE.  If you freeze first, they're much harder to peel.)  Put the frozen bananas in a food processor and puree, scraping down sides periodically, until smooth. Add the nutella and puree. Serve immediately or refreeze until ready to enjoy.  When ready to enjoy, top with crumbled wafers.

Results:  The original recipe is banana, peanut butter & honey.  I didn't have peanut butter so I switched it up.  So good!  So creamy!!  I used a blender and added a splash of milk because frozen bananas do not like to blend.  But most reviewers say they'll eventually blend w/o it.  Delightful!

Feed My Face, I'm on Vacay!: Day One

I went to see the McQueen exhibit at The Met and was simply amazed by that man. He was truly an artist, not just a fashion designer but an AR.TISTE. Almost scary.

Anyway, after being annoyed by everyone else who was in the museum, I was thisclose to calling the day a wrap. The rain was unrelenting, my feet were wet, my umbrella I just bought from some guy on the street had a hole in it and the day was just gray. I wanted some hot chocolate, sweats and tube socks. But I was in Manhattan. I was walking down 5th Avenue. I was walking down Madison and then Park Ave. It hit me that I am in New York City! I needed to make the most of my day cause guess what? I let the rain keep me indoors while in the DMV. Not this time!

As I made my way back to the front of the Met, I remembered I wanted a hotdog from a street vendor. For some weird reason, I ordered a jumbo one thinking that was more of a NYC move. That was dumb. It was a slightly bigger than the bun dog that tasted like any other hotdog I've ever eaten. Oh well, check it off my list.

Now I'm walking down 5th and I realize if I want something to eat, I'm going to have to get off this avenue. 5th Ave is lined with residences and then shops. An occasional boulangerie or nail spa but for the most part, golden gates and doormen.

I make my way towards Lexington where I saw more down to earth places like CVS and duane reade. I walk in city block circles, sometimes crossing the street and walking back the way I came. I didn't know where I was going and my GPS was tripping with the location of a specific restaurant I wanted. Oh well, I made a right on some street and found a Tasti-D-Lite. I think I saw C. Bradshaw eating there once so I got a sugar cone with french vanilla ice fro-yo.

It was so good. It was like eating cotton candy silk velvet. so smooth and rich and light at the same time. A whole mouth feeling in just one bite. It made my mouth feel good, a warm fuzzy feeling even though it was a frozen treat. Almost like a good red wine I guess.

Too bad he gave me a ish-ton on a tiny cone. I ended up throwing most of it away cause I just finished eating a jumbo hotdog. And I realized I didn't like cone. It doesn't get soft like cheapy-cones you get from the grocery store get.

I'm still sitting in the TDL trying to find the soft shell banh mi restaurant on my own (with GPS) and it's not working. I leave and start wandering aimlessly, looking down cross streets for something to grab my interest. I walk past a burger joint with no-one in line. OMG, this is Sha.ke Shack! It's on my list and I've heard talk on twitter abt this place! Wait, no line?!?! I'm there!

I get the Shac.kburger. What makes it a shackburger is the tangy mayo sauce they add. I think I would've liked more of the sauce but other than that, it was delish. All parts of the burger melted in my mouth. The bun was lightly toasted but still soft and almost croissant-ish; tear away gooey goodness. The hand made angus patty was to-die for. the fresh veggies were not overwhelming. And it was the perfect size. (Well, I did just eat a jumbo hotdog and a few bites of fro-yo so this statement should be taken with a grain of salt). Believe it or not, they use american cheese and guess what? IT WORKS! I would like to go back to try some of their other menu items like the frozen custard and the split hotdog. Y'all know i'm a whore for hotdogs.

If our friend B.BeyonceL-W was reading this, she knows she better take me to willie's weener- wagon before I know sumthing!!

So in the past hour, i've eaten three iconic NY foods. I'm good! I make it back to 86th and Lex and get so confused about which train to take. Uptown or Downtown? I just want to go to Brooklyn and all the signs are saying the same thing. It turns out I was supposed to cross the street to get to the BK bound trains... who knew?

I get on the right train and I hear the conductor announce "Grand Central Station". I jump up and decide to hit up the oyster bar! Why not!?!? This day will not go to waste!

I'm headed in the right direction!

It looks like a diner. But it's a raw bar. *swoon*

You seat yourself and the NYC equivalent of a wafflehouse waitress named Dottie tosses a paper menu printed that day at you. That's when I went to work.

2011, Recipe 13: Apple Flaugnarde*

Recipe courtesy of Ina Garten

• 1 tablespoon unsalted butter, at room temperature
• 1/3 cup plus 1 tablespoon granulated sugar
• 3 extra-large eggs, at room temperature
• 6 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon grated lemon zest (2 lemons)
• 1/4 teaspoon kosher salt
• 2 tablespoons pear brandy 
• 2 to 3 firm but ripe Bartlett pears
• Confectioners' sugar
• Creme fraiche

Preheat the oven to 375 degrees F.

Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and apple brandy. Set aside for 10 minutes.

Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

Results: Mmmmmm!!  And virtually foolproof.  I know seeing as I "made cream" using milk and melted butter and eliminated the brandy the second time with equally delicious results.  I baked this twice (as you see), both times with Jonagold apples.  The first time I used apple brandy (though others say really any brandy or rum will use, I just happened to have apple brandy) and cut the pieces according to her directions.  The second time I didn't use any alcohol in the recipe, fanned cut slices and served it for brunch.  Both times I used cinnamon-infused sugar for the extra tbsp. on the bottom of the pie pan.  I also added a pinch or two of nutmeg to the batter and about 1/2 a lemon's worth of juice based on suggestions from reviewers.  Both times I had to force myself not to devour the whole thing.  I've NEVER liked egg custards but this joint right here?  YESSIR!  I got that golden brown color by sprinkling (cinnamon-infused) sugar and nutmeg on the top about halfway through.

*Apparently this is only a clafouti when it has cherries.