Mom's Apple Pie

It's officially fall here in Boston. Over the weekend temperatures dropped from high 70's into the low 50's. Thankfully I was able to enjoy the warmth while it lasted over the holiday weekend. On Friday, Dylan and I went apple picking at an orchard one hour outside the city. The leaves were beautiful driving through the countryside and it made me feel a little closer to home. When we arrived the orchard workers directed us to a line of disappointing green apples, but we found a secret field wayyy in the back and picked ourselves a bag of pretty, miscellaneous red apples! It involved some piggy-backing and tree climbing, but all the effort made it more rewarding.

And on Columbus Day, we took a day trip to Mount Monadnock in New Hampshire and went on a fantastic 4-mile hike. Ever since my trip to Alaska I have been itching for the outdoors, and it was a great day to escape the city. Not to mention my awesome treat at the top of the summit! PB&J has never tasted so good.

Of course, what else does one do with a bag of freshly picked apples besides bake them in something delicious? I decided to finally tackle my mom's famous apple pie. Every year for Thanksgiving she makes two apple pies and the morning after, we all wake up and have a slice of pie for breakfast. One year she tried a different recipe from Ina Garten and the whole family complained it didn't compare. Now this pie is on the list of family traditions that we don't mess with. For another great family recipe, take a look at my Grandma's Apple Cake.

Mom's Apple Pie
Makes: 1 pie  Prep: 30 minutes  Total: 1 hour, 20 minutes

Ingredients
2 cups flour
1 tsp salt
2/3 cup and 2 tbs Crisco (preferably the yellow, butter-flavored variety)
1/4 cup water
6-7 cups sliced apples
1 cup sugar
3 tbs cinnamon
2 tbs butter

Directions
Mix flour and salt. Cut in shortening with two knives until fine particles. Add water and mix well, but don't overwork it or else the dough will be tough. Form into a ball, cut in half and roll out each crust.
In a large bowl, toss sliced apples with sugar and cinnamon. Lay down the bottom crust in a greased pie tin and cover with sugared apples. Cut butter into 1/4" cubes and sprinkle on top of apples. Cover with top pie crust and pinch edges together. Cut four large slits in the top of the pie and bake at 450 for 50 minutes. Remove, sprinkle with sugar and let cool.

Spiced Apple Cupcakes with Salted Caramel Frosting

Not to wish summer away, but I love that fall is in the air here in Boston! Autumn is absolutely my favorite season and it makes me miss my home in Upstate NY terribly. I am currently alternating between three fall scented Yankee candles and digging out my fall decorations. (See my new Current Obsessions for more fall things.) So since two of my best friends' birthday were this month, I made them both a batch of these autumn-inspired cupcakes.

As you can see, I had trouble resisting them during the photo shoot. I knew I wanted something apple-y, but I was afraid apple cupcakes would fall too quickly into the muffin category. That's why this recipe is so great - it has texture and consistency of cake, but with all the warm flavors of fall. The caramel frosting is delicious and fun to make, but don't add the cream too soon (like I did the first time) or you'll end up with a hard piece of caramel candy... Whoops. For cupcakes this recipe is a little time-consuming, but well worth the effort. Enjoy!

Spiced Apple Cupcakes with Salted Caramel Frosting (Adapted from Chow)
Makes: 24 cupcakes  Prep: 25 minutes  Total: 1 hour, 20 minutes

Ingredients
Cupcakes:
3 Gala apples, grated
2 1/2 cups flour
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/2 cup butter
1 cup sugar
1 cup brown sugar
1 tsp vanilla
2 eggs
3/4 cup low fat buttermilk

Frosting:
1/4 cup sugar
2 tbs water
1/4 cup heavy cream
1 tsp vanilla
3/4 cup butter
1 tsp sea salt
1 cup powdered sugar

Directions
Cupcakes:
Peel, slice and grate apples with a food processor or by hand. Place grated apples in a colander, sprinkle with salt and let sit while you prepare the rest of the batter. (This will help dry out unwanted moisture.)
In a medium bowl, mix flour, baking powder, salt, cinnamon and ginger. In a separate bowl, cream the butter and add sugar, brown sugar, vanilla, eggs and buttermilk. When the wet ingredients are fully incorporated, add dry ingredients into the mixture and combine until smooth. Lastly, squeeze out the grated apples to rid of excess moisture and add to the batter.
Pour into greased or papered cupcake tins and bake for 25-30 minutes or until an inserted toothpick comes out clean. Let cool completely before icing and store in an airtight container in the refrigerator.

Frosting:
Combine 1/4 cup with water in a small pot and bring to a boil. Cook at medium-high heat for about 5-8 minutes until the mixture turns and dark caramel color. Remove from heat and let cool for 5 minutes, then slowly mix in the heavy cream in small increments. Add the vanilla, mix well and let sit until the mixture is cool to the touch.
In a separate bowl, cream the butter with the sea salt and then add powdered sugar. Add the caramel and mix well. Store in the fridge for 30 minutes before icing.

Alaskan Smoked Salmon Dip

This recipe is a bit delayed, but better late than never! At the end of the summer my family and I traveled north to Alaska and it was by far the coolest vacation we've ever taken. My uncle Bill has been in Anchorage for the past few years, so we stayed with him and traveled to a few other cities. Here are some highlights from the trip:

K2 Aviation Flight with glacier landing

Bear spotting at Denali National Park

Glacier hiking at Matanuska

Glacier boat cruise in Seward

On top of all the fun sightseeing, we ate some really good food and drank some great locally-brewed beer. On one of our last nights in town, we made a feast with Bill's freshly caught caribou from his hunting trip the weekend before. He seasoned each slice with salt and pepper, wrapped them in bacon and grilled them until tender. I added this smoked salmon dip to the meal with Alaskan salmon Bill had caught himself and brought to a smokehouse. I don't think I can ever eat store-bought smoked salmon again. It was unreal how amazing the fresh salmon was, and combined with the caribou it made for a perfect Alaskan meal!

Alaskan Smoked Salmon Dip (Adapted from Ina Garten)
Yields: 6-8 servings  Prep: 20 minutes  Total: 20 minutes

Ingredients
8 ounces cream cheese
1/2 cup sour cream
2 tbs lemon juice
1 1/2 tbs horseradish
1 1/2 tbs fresh dill
1 tsp salt
1/2 tsp pepper
1 lb Alaskan smoked salmon, shredded

Directions
Combine softened cream cheese, sour cream, lemon juice and horseradish in a medium bowl. Mix in dill, salt and pepper. Shred the smoked salmon using two forks and remove any small bones. Mix the salmon into the dip. Serve immediately with crackers or refrigerate.

Oreo-Stuffed Chocolate Cupcakes

This post only gets live-action shots because the cupcakes were devoured too quickly. I've made these once before and they were a hit both times. This time I brought them to a reunion weekend with my best girlfriends from high school to my friend Kayleigh's beauuuutiful camp in Canada. After a rough summer of working and taking classes, this weekend was AMAZING and I cherished every moment of it.

It was my friend Ali's birthday, so I brought 24 of these cupcakes with me. I know everyone likes cupcakes, but Ali really reallyyy likes cupcakes. Have you ever seen someone cry over wanting a cupcake so bad? Apparently that can happen, and has happened to Ali. Maybe even more than once. Anyway, we could never have a birthday celebration for her without cupcakes, and with the gourmet chocolate cake Ali brought from home, we were all well-fed throughout the weekend.

For me, my favorite parts about food blogging and cooking in general are the stories behind each recipe and who you share it with. Being able to escape the city for a weekend and spend time with my best friends was the real treat, these cupcakes were just dessert. :)

Oreo-Stuffed Chocolate Cupcakes (Cake Recipe from Hershey's)
Makes: 24 cupcakes  Prep: 15 minutes  Total: 40 minutes

Ingredients
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water
24 Oreos, plus more for garnish
1/2 cup butter
1 tsp vanilla
2 1/2 cups powdered sugar
3/4 cup chocolate chips

Directions
Combine sugar, flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Whisk in eggs, then add milk, oil and vanilla and mix well. Add 1 cup boiling water (batter will be very thin) and pour into cupcake tins. Drop a whole Oreo cookie into each cupcake tin and top with excess batter or push down to cover. Bake for 25-30 minutes or until an inserted toothpick comes out dry.
To make frosting, beat together softened butter and vanilla until creamy. Mix in powdered sugar in 3 parts. Microwave chocolate chips in 30-second increments and stir until melted and add to frosting. Mix well and pipe onto cooled cupcakes.

Asparagus and Crab Risotto with Orange Gremolada

Time for a little catch-up blogging. My summer ended a little crazy but I have a few new recipes to share! Even though I love the freshness of summer produce, I'm already looking forward to the comfort food of fall. That being said, here's a great spring/summer recipe I found in one of my grandmother's vintage cookbooks she sent to Boston with me after my last trip home. The book is called One-Dish Meals from Food & Wine magazine, and though some of the dishes are pretty hysterically outdated (casseroles, anyone??) I found a lot of great ones I can't wait to try.

I made homemade chicken stock for the first time, which I would not advise someone to do in a tiny kitchen in the middle of August with no air conditioning... I did it anyway, and it was worth it. I took a carcass leftover from a rotisserie chicken and simmered it in a large pot with water, chopped vegetables (carrots, onion, parsley, celery) and some salt and pepper for 4 1/2 hours. After draining, I stored it in a large container in the fridge and used it within 3 days. Super easy and it made the risotto that much better!

Asparagus and Crab Risotto with Orange Gremolada (Adapted from Food & Wine)
Makes: 5 servings  Prep: 15 minutes  Total: 1 hour

Ingredients
4 cups homemade chicken stock
1 1/2 cups water
1 lb asparagus, cut into 1/2 inch pieces
2 tbs butter
1 tbs olive oil
1 yellow onion, diced
1 1/2 cups brown rice
1/2 cup dry white wine
1 tsp salt
1/2 tsp pepper
1/2 lb crab meat
1 tsp grated orange zest
2 garlic cloves, minced
1/4 cup parsley, chopped

Directions
In a medium pot, simmer broth and water together and cook chopped asparagus until tender, about 5 minutes. Remove, drain and set aside.
In a large pot, cook diced onion in 1 tbs butter and 1 tbs oil until slightly translucent. Add rice and cook for another 2 minutes. Add the vermouth, salt and pepper. Next, add the broth one 1/2 cup at a time, letting the rice absorb the liquid before adding more. Continue this until all the broth is used and absorbed or until desired thickness is reached.
Lastly, mix in the crab meat, asparagus, orange zest, minced garlic, parsley and remained 1/2 tbs butter. Heat through and serve immediately or store in an airtight container for up to 48 hours.

Gingered Zucchini Orange Bread

I know summer is supposed to be all about fresh produce and farmers markets, but recently all I've wanted to do is bake. So - sneaky me - I found a way to incorporate seasonally appropriate ingredients with my craving for baked goods. The result is a new citrus-y spin on zucchini bread. If you've ever been turned off by the idea of veggies in your baked goods, this bread will bring you around. The glaze on top makes it especially decadent, so add it generously. (I may have dipped a piece of bread in the leftover glaze... perhaps that's a bit too generous.)

Bread is one of my favorite things to make. There is something very maternal about the process, particularly when it involves kneading with your hands and waiting for the yeast to rise. However, bread is very time consuming, so pour-and-bake loaves like these give you all the pleasures of baking bread without the hours spent. (No knead, har-har.) This batch makes two loaves, so make one for yourself to enjoy and share one with friends! Or not. Your call.

Gingered Zucchini Orange Bread
Makes: 2 loaves  Prep: 20 minutes  Total: 1 hour, 5 minutes

Ingredients
3 cups flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ginger
1 cup white sugar
1/2 cup brown sugar
3/4 cup olive oil
3 eggs
2 tsp vanilla
2 1/2 cups zucchini
1 cup chopped walnuts
2 tbs orange zest
1 1/4 cup powdered sugar
1 tsp lemon juice
3 tsp orange juice

Directions
Combine flour, baking soda, baking powder, salt and ginger in a large bowl. In a separate bowl, mix together sugars, olive oil, eggs and vanilla.
Using a food processor, shred the zucchini on a grater setting and add to the wet ingredients. Pour the wet ingredients into the dry ingredients in two parts, mixing thoroughly. Add chopped walnuts and orange zest. Pour into two greased loaf pans and bake for 45 minutes or until an inserted toothpick comes out dry.
Combine powdered sugar and citrus juices in a bowl to make the glaze. When the loaves are done, let them sit for 5 minutes. Remove from the pans and set onto wax paper. When loaves are cool to the touch, brush on glaze with a basting brush, letting a little drip down the side. Serve immediately or store in an airtight container.

Baja Blackened Haddock Fish Tacos

Happy summer everyone! Since moving back to Boston, I have been crazy busy with classes and picking up my first restaurant job in the city. I'm surrounded by awesome food all the time, but haven't gotten to make my own too much. Last week was Dylan's birthday, so it was my first chance to make something really special. Since his favorite type of food is "Pacific Mexican" (is this even a real type of food?) I spent five hours whipping up a 3-course meal with these fish tacos as the main event. I've never really eaten fish tacos, so I left the official taste test up to Dylan.

So yeah... They were prettyyyy good. In addition to the tacos, I made homemade tortilla chips, my salsa verde from last spring, some beer-battered coconut shrimp with a Mexican cabbage salad, and fried plantains with vanilla ice cream for dessert. We had to take a walk around the park after dinner to make some room for dessert, but it was worth it and made for a perfect night. :)

 

Baja Blackened Haddock Fish Tacos
Serves: 6 small tacos  Prep: 30 minutes  Total: 40 minutes

Ingredients
6 corn tortillas
1 lb haddock fillets
1 tbs Old Bay spice
1 1/2 tsp garlic salt
1 1/2 tsp paprika
2 tsp pepper
1 cup shredded cabbage
3 pickled jalapenos, sliced
1/3 cup tomato, diced
1/3 cup onion, diced
1/2 avocado, sliced
1/4 cup black beans
3 tbs Crema Mexicana (sub sour cream or mayo)
3 tbs lime juice
1 1/2 tsp paprika
2 tsp jalapeno, finely diced

Directions
Combine Old Bay, garlic salt, paprika and pepper in a small bowl. Lay haddock in a shallow dish and press seasoning onto fillets. Cover efrigerate for 1 hour.
In the meantime, prepare cabbage, pickled jalapenos, tomato, onion and avocado as directed. Bake the black beans on the stove and set aside. To make the white sauce, whisk together Crema Mexicana, lime juice, paprika and finely diced jalapeno.
Fry the seasoned haddock fillets in sunflower seed oil or olive oil, flipping every few minutes until they are completely cook. Lay down corn tortillas and assemble fish, vegetables and white sauce.