puff pastry apple pie

This is a ‘cheat’s recipe’ for apple pie… no pie crust to make!

Ingredients:

(makes 4 individual apple pies)

4 apples
3 tablespoons butter
1 teaspoon cinnamon
2 tablespoons sugar
good quality orange marmalade
1 sheet frozen puff pastry

Mini pie tins like these, sprayed with baking nonstick spray

Remove puff pastry from freezer and lay out on countertop to defrost.  As this is defrosting, peel the apples, then slice into thin slices or pieces.  Over medium heat melt butter and sugar, then add in your apple pieces and cinnamon.  Cook for five to ten minutes until apples are soft, then remove from heat.

Take your defrosted puff pastry, unfold and roll out so it is a square shape.  Cut into four equal squares and drape each piece into each pie tin, pushing down with your fingers so they fill the tin entirely.  Pinch off the excess by pushing down with your fingers, so the crust is flush with the rim. 

Lightly spread the base of each pie with a small amount of softened marmalade (heat for 30 seconds or so in microwave).  Take your apple mixture and distribute evenly amongst the four pie tins.  Use the excess puff pastry and cut out fun shapes to adorn each pie.

At this point they should go into the fridge so they are nice and cold before baking.

Preheat oven to 400 degrees, take pies from the fridge and bake for approximately 15 minutes or so until puff pastry has risen, and the pie crust is nice and golden brown.

Serve with a healthy scoop of vanilla bean ice cream. 

lemon almond cake

My mum recently got me an incredible book that focuses entirely on cakes… Rose’s Heavenly Cakes… it’s wonderful and the recipes are really simply laid out.  The photography is super as well.  I’m particularly excited that she has included the recipe for the Vanilla Tomboy cake from the Miette Bakery here in San Francisco… that’s next on the cake list.

I did try out her golden lemon almond cake.  The blitzed almonds add just a hint of almond flavor and the cake is unbelievably light and airy… delicious!

Golden Lemon Almond Cake

Yields 1 bundt cake or two 8-10 inch cake rounds

2/3 cup blanched sliced almonds 

1 1/4 cups turbinado sugar (I read this wrong and used white sugar, it worked fine)
3 large eggs, room temperature
1 cup sour cream 

1 1/2 tsp pure vanilla extract 

3/8 tsp pure lemon oil (I used lemon extract and some lemon juice)
2 cups plus 3 tbs bleached all-purpose flour
1 1/4 tsp baking powder    

1/2 tsp baking soda        

3/4 tsp salt    

1/2 oz lemon zest (2 tbs loosely packed)

8 oz unsalted butter


 

Spread the almonds evenly on a baking sheet and bake about 7 minutes or until pale golden. Cool completely and then process until fairly fine. Add 1/4 cup of the sugar and process until very fine. 



In a medium bowl, whisk the eggs, 1/4 cup of the sour cream, vanilla, and lemon oil just until lightly combined. 



In the bowl of a stand mixer fitted with the flat beater, mix the ground almonds, flour, sugar, baking powder, baking soda, salt, and lemon zest on low speed for about 30 seconds. Add the butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 minutes. Scrape down the sides.

Starting on medium-low speed, gradually add the egg mixture in two batches, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.  Scrape the batter into the prepared pan and smooth the surface with a spatula.

Bake 45 to 55 minutes or until a wooden skewer or toothpick inserted between the tube and the side comes out clean and the cake springs back when pressed lightly in the center. 

Rose's Heavenly Cakes

bzzzzzzzzzzzzzzzz

I have an irrational fear of being stung by a bee.  I’ve probably only been stung twice in my life, both times as a child, but I’m petrified that it will happen again. I’m that girl that shrieks loudly and runs away, as if the bee has nothing better to do than to sting random people at will.

But recently I’ve been doing a lot more research into bees, since there’s been a lot of buzz (ha ha, couldn’t help myself) about the rapidly decreasing bee population, and they’re actually really fascinating!  Like, did you know that only the worker bee dies when it stings someone, but not the drone?  And that worker bees are sterile?  The whole bee colony system is crazy clever… they’ve got a perfect organizational structure, and it’s all inherent to each baby bee born to what they’re expected to do!  Even when placed in an artificial hive!

So there’s the queen bee, the drones, and the worker bees.  The queen is the largest bee in the colony, and she’s the one that lays all the eggs.  Drones are the male bees and their only job is to mate with the queen.  Did you know they die immediately afterwards?  Harsh.  Then, the lowly worker bees… they perform all the laborious activities of the colony.  They clean and feed.  They produce the wax and shape it into hexagonal cells called comb.  They care for the queen. Act as guards.  Forage for nectar.  Handle incoming nectar.  Act as air-conditioners.  The list goes on and on.  Oh, and they’re all female, and there’s about 55,000 in a colony.  With a six week lifespan, I guess that number makes more sense.

So while all this frenzy is going on, an even cooler thing is happening…. honey making!  When the workers bees come back with the nectar they pass it from bee to bee, and then the bees regurgitate (ew) the nectar into the comb for storage.  As they cool off the hive by flapping their wings the extra water is evaporated and, ta da… honey!

There’s a lot to learn about honey too… this is what I read in an article from this month’s Bon Appétit: “This ultra-compact nutritional powerhouse is said to be the only food capable of passing straight into the bloodstream without requiring digestion.  It functions as an antiseptic, burn remedy, relaxant, antioxidant, cupboard staple, even embalming fluid, and keeps indefinitely: Honey discovered in Tutankhamun’s tomb was still edible 3,200 years later.”  I apologize if your eyes are glazing over.

So, now for the scary part of all this.  Worldwide bee populations are showing rapidly decreasing numbers.  Scientists first noticed this in 2006, and they can’t seem to figure out any specific cause.  Viruses, bacteria, fungal diseases, radiation from cell phone usage… scientists are stumped.  The problem with this is not just the lessening of honey production, it’s the effect it has on crop production.  Honey Bees are responsible for pollinating over 1/3 of the food that we eat. With one in three bee colonies dying over the past three years this is really bad.  And, there’s this famous quote, supposedly attributed to Albert Einstein, floating around the internet: “If the bee disappeared off the surface of the globe then man would only have four years of life left. No more bees, no more pollination, no more plants, no more animals, no more man.”  Whether he actually said it or not, it’s very frightening that the bees are dying off in such massive numbers.

The lesson from all this?  Don’t kill the bees.  If you click here you can see how to save a bee… I just love stories like this, and love that she included a you-tube video.  Amazing.  The bee actually looks pretty cute, huh?  But beyond refraining from swatting our friendly buzzing friends, you can plant bee-friendly flowers and stop using pesticides, or if you’re really extreme you could become an urban beekeeper and put a beehive on your roof (yeah right would my landlord say okay to this, and I’m sure the downstairs neighbors would complain bitterly bc that’s just what they like to do).  The article referenced above tells the tale… it really is a great read.

Oh, another fun way to help?  Support your local beekeepers and buy their honey!  And while you’re at it, how about storing it in this adorable honey pot… I think Pooh Bear would be jealous!

Le Creuset Honey Pot, Dijon

raspberries

I can’t even begin to tell you how excited I was when D came home from the Crocker Galleria Farmers Market this week with this adorable punnet of raspberries.  It brings back memories from my childhood in Ireland.  Most weekends we would pack up and spend our time at our holiday house in Donegal… if the weather permitted we spent our two days down on the beach building sandcastles, exploring the tidepools for fish & crabs armed with our wellies and fishing nets, and also going on unbelievably long walks through the countryside, mostly in the thrashing rain.  If we were lucky, our efforts would be rewarded by chancing upon a wild raspberry bush that was rich with berries for picking… it was always so fun searching through the bushes for the biggest, most juicy raspberries.  Now I’m on the hunt to find wild raspberries in the San Francisco area… it can’t be too hard, the climate along our coast is so similar to that of Ireland!

Miss P’s Raspberry Purée

Take one bag of frozen organic raspberries (unless you happen upon a wild raspberry bush!) and blitz in a food processor or blender until you have a smooth consistency. Add sugar to taste.  Press purée through a sieve to remove seeds.  Keep chilled. The purée is delicious served with meringues and freshly whipped cream or lightly tossed with fresh strawberries.