![]() Medjool dates are available at most supermarkets and Whole Foods stores.Įquipment: 12-inch heavy-bottomed skillet or sauté pan 12 toothpicks mandoline (optional) Notes: Applewood-smoked bacon is ideal for this dish, but any thick-cut bacon will work well. (See page 30 for more firm-tart apple varieties.) The genius lies in combining dates and bacon-one of the best of all food pairings-with a sweet-savory mix of grated apples, onion, and curry.Īpple Notes: The hash calls for a very tart green apple, such as Granny Smith, Rhode Island Greening, or Roxbury Russet. He created them for his fall menu, but found that any attempts to take them off the roster during the warm weather months were met with howls of outrage. The book features recipes for pies and cobblers, and for main courses like pork and apple pie or curried apple hash.įind those recipes, plus others for Dutch Baby, a.k.a the German pancake, Free-Form Apple-Pear-Cranberry Tart, Apple and Mustard Grilled Cheese Sandwiches, Vermont Apple Cider Donuts and Pork and Apple Pie with Cheddar-Sage Crust, below.īacon-Wrapped Dates with Curried Apple Hash ( pdf/printer friendly)Ĭhef Will Gilson serves these delectable hors d’oeuvres at his Cambridge, Massachusetts, restaurant, Garden at the Cellar. You may have guessed that Amy's favorite fruit is the apple, and she features more than a dozen varieties in her new book, " The Apple Lover's Cookbook." She picked up some Elstars and a variety she had never tasted before, Swiss Gourmet. Serve cold or at room temperature, with or without additional whipped cream.Right before our interview with her, Amy Traverso bought a few heirloom apples at a farmer's market in Boston. ![]() If chilling longer, spray the top of the pie with a very thin film of vegetable oil, then press some plastic wrap against the surface to prevent it from drying out.īefore serving, if desired, take 1/4 cup of freshly whipped cream and spoon or pipe it into nickel-size circles around the edge of the pie, then drag a toothpick through the circles to form heart shapes. Transfer the pie to the refrigerator to chill until firm, at least 4 hours and up to a day. Remove from the heat and let cool for 20 minutes, stirring often, then spoon the mixture over the marshmallow layer and smooth with a spatula to level out the top. Add the gelatin mixture and whisk until very smooth. In a medium saucepan over medium heat, whisk together the pumpkin, sugar, cinnamon, ginger, and remaining 1/2 teaspoon salt until it just begins to steam. Meanwhile, pour the half-and-half into a small bowl and sprinkle the gelatin over the top. Pour the mixture into the cooled pie crust and place on a flat surface in the freezer to firm up, at least 30 minutes and up to 2 days (wrap in plastic if freezing for more than 1 hour). To make the pie: Using a handheld or standing mixer, beat the Fluff with the cream cheese and 1/8 teaspoon salt until smooth. Carefully remove the weights and foil, then continue baking until nicely browned, 10 to 15 minutes more. Line the dough with foil and fill with dried beans or pie weights. Use a fork to prick 8 holes in the bottom of the dough. If you don’t have a favorite decorative crimping technique, you can always simply pinch the crust between your thumb and forefinger at regular intervals around the crust, but I like to make a scalloped edge by holding my right thumb and forefinger in a “U” shape, then poking the crust between them using my left forefinger. Drape any excess crust over the edge, trim as needed, then fold under and crimp. Carefully transfer the dough to a 9-inch pie plate and press into the sides. On a floured surface, roll the dough out, working from the center, to a 10-inch circle, about 1/8-inch thick. ![]() Preheat the oven to 400° and set a rack to the middle position. Refrigerate for at least 50 minutes and up to overnight. Gather into a ball, then press into a disk and wrap in plastic wrap. Turn the dough out onto a lightly floured surface and knead just until smooth-three times should do it. If needed, add one more tablespoon ice water. Sprinkle 3 tablespoons ice water on top and stir with a fork until the dough just begins to come together. ![]() Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining (try to work quickly so the butter doesn’t melt). Sprinkle the butter cubes on top and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). To make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined.
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