Easy Bakeapple Peach Strudel

I invited one of the neighbours for dinner one day last week and needed a quick dessert to serve to our last minute guest. With some frozen puff pastry, fresh peaches and bakeapples already on hand, I managed to whip this one up in just a few minutes.


Serves 4

3 large peaches, peeled and sliced
1 cup bakeapples, fresh or frozen
1 tsp corn starch
Pinch salt
¼ cup brown sugar
1 tsp cinnamon
¼ tsp freshly ground nutmeg

1 large sheet frozen puff pastry
1 egg and 2 tbsp whisked together to make an egg wash
2 tbsp sugar + ¼ tsp cinnamon mixed together

Mix together the corn starch, brown sugar, cinnamon, salt and nutmeg, then toss with the peaches and bakeapples. Place the fruit mixture in the center of the puff pastry sheet. Brush the egg wash along all the outer edges of the puff pastry which you have placed on a parchment lined baking sheet. Bring the edges of the pastry together at the center of the fruit and pinch together the edges and the ends to seal. Gently roll the strudel over so that the center seam in on the bottom.

Brush the entire strudel with the egg wash and then sprinkle with the cinnamon sugar. With the tip of a sharp knife cut a couple of small slits in the top of the pastry for steam vents. Refrigerate the strudel for at least 20 minutes to chill the pastry before baking in a 375 degree oven for about a half hour or until the pastry is evenly golden brown.

Burgundy Beef Stew

Learn to make my Perfect Popovers to go with this amazing stew at the link below and learn how they can become part of a spectacular breakfast or brunch too! http://www.nlrockrecipes.com/2011/09/perfect-popoversfor-breakfast-with.html

This is my favorite beef stew which I generally cook slowly in the oven rather than a stove top stew. The beef in this recipe is dredged in flour and browned which means that this stew naturally thickens as it cooks. It is a very rich and flavourful stew which starts with a red wine base that compliments all the combined flavours beautifully. We often freeze the leftovers for a later, second meal.

4 to 5 pound blade beef roast

Cut the roast into large chunks about 1 ½ inches in size. Salt and pepper the raw meat to season. Toss the beef chunks in regular flour to coat.

In a large heavy bottomed skillet heat

4 tbsp canola oil

Brown the beef chunks on all sides, working in small batches so as not to crowd your pan. When all the beef is browned transfer it to a large roaster. Add to the roaster, along with the beef:

2 cups burgundy wine (you can substitute any full bodied red wine of your choice)
4 cups low sodium beef stock
1 cup orange juice
¼ cup Worcestershire sauce
4 cloves minced garlic
2 large onions, roughly chopped
1 tsp Chinese five spice powder
½ tsp ground ginger
1 tsp ground thyme
1 tbsp fresh chopped rosemary
3 tbsp Dijon mustard
1 bay leaf

Stir all the ingredients in the roaster then cover well with aluminum foil and the roaster cover. Cook slowly in a 300 degree oven for about 1 ½ to 2 hours before adding

2 pounds carrots, cut in chunks
1 pound parsnip, cut in chunks

Return to the oven for about a half hour before adding

3 pounds baby red potatoes, washed and unpeeled

Return to the oven for about half an hour to 45 minutes or until the potatoes are nearly fork tender. Add 1 ½ cups fresh or frozen peas and cook for an additional 15 minutes. Serve with freshly baked bread, biscuits or Yorkshire pudding.

Apple Phyllo Napoleons

Apple Phyllo Napoleons

Here is a very quick and easy dessert that is great this time of the year when the orchards are giving us their best crisp apples. These take only a few minutes to prepare and are easy enough for a weekday supper and fancy enough to serve at a dinner party.

• 4 large sheets phyllo pastry
• ½ cup melted butter
• ½ cup sugar
• 2 tsp cinnamon

Brush each layer of phyllo pastry with melted butter, then sprinkle with a mixture of the cinnamon and sugar.

Cut into 12 equal sized rectangles and bake on a cookie sheet at 350 degrees F for about 7 minutes or until golden brown.

Peel and cut into thick slices

• 6 large apples

In a large skillet melt

• ½ cup butter

Add

• 1 tsp cinnamon
• ½ cup light brown sugar

Cook until the sugar dissolves and the mixture is bubbly. Add the apples and sauté until the apples are just fork tender but not mushy. Remove the apples from the sauce. At this point, depending on the juice content of your apples, you may have to continue to boil the sauce to reduce it to a slightly thickened consistency.

Spoon the apples over one layer of pastry and drizzle with a little of the sauce. Repeat layer and top with a final layer of pastry and a drizzle of sauce. Great served with good vanilla ice cream.

Pulled Pork Sandwiches with Apple BBQ Sauce and Fennel Apple Coleslaw

Pulled Pork Sandwiches with Apple BBQ Sauce

Good pulled pork is a Southern U.S. staple and can be found on many a restaurant menu there. Here is a great recipe to make your own version of this southern classic. I serve the pulled pork with braised fennel and rice for an excellent meal. More often, as shown in the photo below, I use it for fantastic pulled pork sandwiches on hamburger style rolls or as pictured here, some excellent toasted Belgian Loaf from Georgestown Bakery in my neighbourhood. I do insist on adding the BBQ Sauce to the sandwich along with my favorite Apple Fennel Coleslaw.

Begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of

• ½ tsp powdered ginger
• 1 tsp cumin
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dry thyme
• 1 tbsp garlic powder
• 1 tbsp dry oregano
• 1 ½ tbsp kosher salt

Rub all over the surface of the roast, cover and let sit in the refrigerator for several hours or overnight.

Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Transfer the roast to a covered roasting pan. To the roasting pan, along with the roast, add:

• 1 medium sized onion chopped
• 4 medium sized firm apples peeled and chunked

Meanwhile mix together in a medium size bowl:

• ½ cup brown sugar
• ½ cup molasses
• ¼ cup Worcestershire sauce
• ¼ cup Dijon mustard
• ½ cup apple cider vinegar
• 3 tablespoons hot sauce (adjust to taste)
• 1 ½ tsp salt
• 1 tsp freshly ground black pepper
• 1 cup apple juice
• 1 tsp powdered ginger
• 1 tsp Chinese five spice powder

Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 4-5) until the meat is very tender and falling off the bone.

Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Serve over the pulled pork.

The recipe for the Apple Fennel Coleslaw can be found by clicking here.

Apple BBQ Pulled Pork Sandwich

Apple Fennel Coleslaw

Apple Fennel Coleslaw pictured on an Apple BBQ Pulled Pork Sandwich

A terrific BBQ side dish or to top a green salad. Also very delicious on our Apple Barbecue Pulled Pork Sandwiches.

• 1 large head fennel
• 2 large firm apples
• 2 tablespoons chopped fresh chives

Cut fennel and apples into very thin slices and julienne cut. Add the chopped chives

For the Apple Cider Mayo:

• 2 large egg yolks
• 1 tablespoon sugar
• 4 tablespoons apple cider vinegar
• ½ tsp black pepper
• ½ tsp salt
• ½ to ¾ cup canola oil

In a blender mix together the egg yolks, salt, pepper and sugar. Slowly add a tablespoon of apple cider vinegar. With the blender on, begin to add the oil in a slow continuous stream, alternately adding a tablespoon of apple cider vinegar, finishing with the oil. Add enough oil to get the mayonnaise to the desired thick consistency.

Toss the fennel and apple juliennes with the mayo and serve. (Note: Adjust the amount of mayo in the coleslaw to your own taste. You may not need to use all that you make.)

Chocolate Orange Bread Pudding with Cointreau Syrup

I do have a particular fondness for any dessert that incorporates chocolate and orange flavours and with Spouse's newfound love of bread pudding this was a bit of an obvious invention. There's nothing like a happy marriage! ;)

Begin by making some candied orange zest and orange syrup

Using a sharp vegetable peeler or paring knife, remove the zest of one large orange being careful to avoid as much of the white part of the peel as possible. Add the orange zest to a small heavy bottomed saucepan along with
1 cup sugar
¾ cup water

Simmer this gently for about a half hour. Remove the candied orange peel to a baking rack to drain and dry a little. Divide the orange syrup into 2 equal portions.

5 cups bread cubes (Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.)

Grease an 8x8 inch baking dish well. Toss in ½ of the bread cubes in an even layer. Sprinkle the bread cubes with some of the orange syrup along with
¼ cup semisweet chocolate chips.
Repeat these layers with the rest of the bread cubes, the remainder of ½ of the orange syrup and an additional ¼ cup of semisweet chocolate chips. ( Use broken pieces of a good quality dark chocolate bar if you prefer, rather than the chocolate chips.)

Whisk together:

1 cup whipping cream
1 cup milk
2 eggs
2 egg yolks
2/3 cup sugar
½ tsp freshly grated nutmeg
1 tbsp vanilla extract
Pinch salt

Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving. If desired, when serving, drizzle individual portions with a mixture of the remaining orange syrup and 2-3 ounces of Cointreau or other orange liqueur.

Cinnamon Roll Bread

Cinnamon Roll Bread

This gorgeous bread makes the most amazing toast!

1 ¼ cups warm milk
3 ½ cups all purpose flour
1 envelope (8 g) regular yeast (about 2 tsp)
¼ cup melted butter
2 tsp vanilla extract
½ tsp salt
¼ cup sugar
2 eggs, slightly beaten

Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes. Divide dough in two equal portions and roll the dough into 2 rectangles about 8x18 inches each.

Combine

½ cup brown sugar
2 tsp cinnamon
Sprinkle evenly over the rolled out dough along with
½ cup raisins (optional)

Starting at the short side of the dough rectangle, begin to tightly roll the dough into a log shape. Pinch the edge of the dough together at the seam to seal. Place the dough into a greased 4 ½ x 8 ½ loaf pan and allow to rest and rise for a couple of hours or more until the dough rises to a couple of inches above the top rim of the bread pans. Bake for about 25-30 minutes at 350 degrees F, or until the top and bottom crusts are evenly golden brown. Allow to cool for about a half hour before serving. Great served warm out of the oven or as the beginning of some very good French toast as well.

Peach Crumble

With great peaches still available, here is another easy dessert suggestion that features them at their best. I love peaches and this is one of my very favorite desserts.

Peel and slice

8 large ripe peaches

Mix together:

½ cup brown sugar
1 tbsp corn starch
½ tsp cinnamon
¼ tsp freshly ground nutmeg

Toss with the sliced peaches and spread evenly in the bottom of a 9x9 inch glass baking pan.

In a large bowl toss together:
1 tsp baking powder
1cups rolled oats (large)
1 cups flour
½ cup brown sugar
Using your hands rub thoroughly through the dry ingredients:
¾ cup cold butter, cut in small cubes.

Press the crumble mixture together in handfuls then break it apart in bite sized pieces evenly over the top of the prepared peaches. Bake at 350 degrees F for about 40 minutes. Serve with ice cream or whipped cream.

Penne with Chicken and Roasted Fennel Marinara Sauce

Penne with Chicken and Roasted Fennel Marinara Sauce

I make large batches of this sauce and freeze it in pint sized containers for quick and easy workday dinners. Add some sausage or boneless chicken breasts and dinner is ready in about 20 minutes.

For the sauce:

1/2 head fennel sliced
2 tbsp olive oil
salt and pepper to season

In a large baking pan toss the fennel slices with the olive oil, salt and pepper and bake at 350 degrees F until the fennel is fork tender. Remove from oven and puree in a food processor or food mill. (If fresh fennel is not available try substituting 2 tsp crushed fennel seeds in the sauce.)

In a large saucepan sauté for 1 minute
3 tbsp olive oil
2 cloves minced garlic
1 small red onion finely diced

Add:
Roasted fennel puree
2 large cans (32 oz can) crushed roma tomatoes
1 tbsp oregano
1 tbsp basil
1 whole bay leaf
1 large carrot finely grated
½ cup finely diced celery
2 tbsp brown sugar
Salt and pepper to season

Slowly simmer for about an hour, stirring occasionally. Remove bay leaf .

Meanwhile cut
4 boneless skinless chicken breast into large cubes

Saute the chicken in

3 tbsp olive oil
1 tbsp minced garlic

Until the chicken is cooked and slightly browned. Toss in

1/2 chopped red pepper

Add the chicken to the sauce in the last 5 minutes or so of the simmering time. Serve over freshly cooked penne pasta with some freshly grated Parmesan cheese. Serves 6.

Bakeapple White Chocolate Shortcakes

This is a simple but impressive dessert that I sometimes make partly ahead of time. The filling and the bakeapple topping can be made the day before if you like. The filling needs time to chill thoroughly anyway, so it is even better to make it a day in advance. The biscuits are quite quick to make on the day you serve this dessert and are always best, fresh-baked. Practically any good homemade jam is substitutable in this recipe; just use your favorite. I do have a fondness for the combination of white chocolate and bakeapples though.

Begin by making a batch of sweet biscuits. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

Sweet Biscuits

In a food processor, combine:
1 ¾ cups flour
½ cup sugar
½ cup sugar
2 tsp baking powder

Cut in:
½ cup very cold butter cut in cubes

Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.

Mix together:
2 tsp vanilla extract
2 tbsp lemon juice
½ cup milk

Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix. Roll or pat the dough out onto a flour covered board and cut out the biscuits with a biscuit cutter. Transfer the biscuits onto a parchment lined or silicone lined baking sheet about 2-3 inches apart leaving room for them to spread a little as they bake. Brush the tops with an egg wash made by whisking together 1 egg and 2 tbsp water. Sprinkle the egg washed biscuits with white sugar. Bake in a preheated 375 degree oven for 15-20 minutes or until evenly golden brown. Cool thoroughly. Makes 8 -10 biscuits.

White Chocolate Cream Cheese Filling:
8 oz cream cheese, cut in small chunks
1 ½ cups whipping cream
½ cup white chocolate chips, melted and cooled
1 tsp vanilla extract

Whip cream to soft peaks. Add cream cheese slowly, beating continuously until smooth. Melt the white chocolate chips and beat into this mixture. Chill the filling completely before assembling the shortcakes.

To assemble:

Split biscuits in half and spoon onto the bottom half of the biscuit; cover with the biscuit top and top with some bakeapple jam.

Bakeapple Jam

Simmer 2 cups bakeapples with ½ cup sugar for about 20-30 minutes. Cool completely.

Chocolate Orange Bubble Bread

Here's a great idea for a weekend brunch, especially if you're invited to one and show up with these delicious pull-apart sweet rolls. It should get you an invite back, don't you think?




1 ¼ cups warm milk
3 ½ cups all purpose flour
1 envelope (8 g) regular yeast (about 2 tsp)
¼ cup melted butter
2 tsp vanilla extract
½ tsp salt
¼ cup sugar
2 eggs, slightly beaten

Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.

Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

With a sharp vegetable peeler, avoiding the white part of the peel, remove the outer skin of

1 large orange

Combine the orange peel with the
juice of the peeled orange
½ cup sugar
½ cup corn syrup
¼ tsp cinnamon
¼ cup water

Boil together gently for about 15 minutes, remove the orange peel to drain on some paper towels and set the syrup aside to cool.

Roll the dough into 1 inch balls. Place the first layer of balls in the bottom of a greased tube or bundt pan or if you prefer 2 loaf pans. Brush with the orange syrup and sprinkle with some chopped candied orange zest and about

¼ cup chocolate chips (I use ½ to ¾ of a cup for the entire bread)

Repeat the layers until all of the dough balls are used. Cover and allow to rise until double in size. Bake at 350 degrees F for about a half hour to 40 minutes depending on the size of your baking pan. Allow to cool in the pan for 5 minutes before removing. Cool for an additional 15-20 minutes and serve warm. Excellent at Sunday Brunch!

Cherry Coconut Scones

In a food processor, combine:
3 cups flour
¾ cup sugar
3 tsp baking powder
¼ tsp salt

Pulse processor to cut in:

¾ cup very cold butter, cut in cubes

until mixture resembles a coarse meal. Small pieces of butter about half the size of small peas should still be visible in the mixture. Remove to a large bowl and stir in:

1 ½ cups dried cherries
1 cup unsweetened fine coconut

Mix together
1 cup undiluted evaporated milk
1 tsp vanilla extract
2 tsp coconut extract


Pour over dry ingredients and toss together only enough to form a dough ball. Roll to 1 inch thickness and cut out scones in triangles or with a biscuit cutter and place on parchment lined baking sheet about an inch apart. Brush an egg wash over the tops and sprinkle surfaces with sugar. Demerara sugar works well for this but you can use plain white sugar in a pinch. Bake at 375 degrees F for about 25 minutes or until golden brown. Baking time will vary depending on the size of your scones. This recipe makes 16 scones.

Blueberry Nectarine Tart

Thanks to all who emailed to say thanks for the Signal Hill photographs. It seems in showing some international readers our little corner of the world, I set off a wave of homesickness for those transplanted Newfoundlanders who also regularly read this blog from far off places. ;)

The remainder of the blueberries form our short berry picking session on Signal Hill made their way into this very simple tart which was enjoyed by myself and the neighbours. This one is also particularly good served with some good vanilla ice cream.

Sour Cream Pastry
2 ½ cups flour
1 cup very cold butter cut in small pieces
¾ cup sour cream
½ tsp salt

Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour sour cream over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

Roll one of the dough rounds into a circle about 2 inches larger than the diameter of an 8 or 9 inch tart pan. You can freeze the other dough round for another time. Place the dough into the bottom and sides of the pan being very careful not to stretch the dough and leaving a little extra over the edge of the pan to allow for shrinkage as the crust bakes. Blind bake the crust for about 15 minutes before adding the filling. Blind baking is essential so that the bottom crust will not get soggy.

To blind bake a crust, simply place a piece of parchment paper or aluminum foil over the dough and cover the bottom of the pie plate with baking weights. (Marbles, dry beans, peas, rice or barley work just as well as anything else.) Bake at 400 degrees for about 12 -15 minutes. Remove baking weights and parchment (or foil).Bake for an additional. Remove from oven and trim any excess crust from the pan with a sharp knife run around the top edge.

For the filling cut in slices:
3 small nectarines

Arrange the nectarine slices in a single layer on the blind baked crust. Do not overlap them and leave about a ½ inch between the slices.

Mix together

1/3 cup sugar
1 tbsp corn starch

Add this mixture to

2 cups fresh blueberries (if using frozen, they MUST be thawed and at room temperature before using them in this recipe)
3 tbsp lemon juice
1 tsp finely grated lemon zest
¼ tsp cinnamon

Toss together gently until well combined and spread evenly over the nectarine slices. Place the tart pan on a cookie sheet to catch any potential spills as the tart bakes.Bake at 375 degrees F for about 45-50 minutes or until the center of the tart is bubbling. Cool for a half hour before serving with good vanilla Ice cream.