"We can't eat granola ALL the time! Sometimes a guru needs something sweet."
Kat's Apple Crisp
"I was very kindly given 2 bushels of local apples from our dear friends at Duck Berry Acres one year at the end of farmer's market season. Frankly, I had no idea what to do with all of these things... except to make apple crisp. It's a fool-proof way of making more friends."
6 cups peeled, cored and sliced apples
1 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 tablespoons brown sugar
Juice of 1/2 lemon
2 tablespoons cold butter
Crisp Topping
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup rolled oats
1/2 cup flour
1/4 cup coconut (optional)
1/4 cup chopped almonds
Dash of salt
3 tablespoons butter
Preheat oven to 350 degrees.
Toss together the apple, spices, brown sugar and lemon juice mixture. Pour into a buttered pie dish. Dot with cold butter. Mix together the crisp topping ingredients: brown sugar, cinnamon, cloves, nutmeg, oats, flour, coconut, almonds and salt.
Cut in 3 tablespoons butter with a pastry blender or two knives or pulse in a food processor. You can also use your hands, just be careful not to knead this for too long or the butter will become soft and the topping will no longer resemble a crisp.
Spread over apples and bake 30-40 minutes until topping is crisp and apples are tender.
6 cups peeled, cored and sliced apples
1 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 tablespoons brown sugar
Juice of 1/2 lemon
2 tablespoons cold butter
Crisp Topping
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 cup rolled oats
1/2 cup flour
1/4 cup coconut (optional)
1/4 cup chopped almonds
Dash of salt
3 tablespoons butter
Preheat oven to 350 degrees.
Toss together the apple, spices, brown sugar and lemon juice mixture. Pour into a buttered pie dish. Dot with cold butter. Mix together the crisp topping ingredients: brown sugar, cinnamon, cloves, nutmeg, oats, flour, coconut, almonds and salt.
Cut in 3 tablespoons butter with a pastry blender or two knives or pulse in a food processor. You can also use your hands, just be careful not to knead this for too long or the butter will become soft and the topping will no longer resemble a crisp.
Spread over apples and bake 30-40 minutes until topping is crisp and apples are tender.
Local Honey Ice Cream
4 egg yolks
2/3 cup of pure honey
1 1/2 cups of half-and-half
1 1/2 cup of whole milk
a pinch of salt
Bring the cream and the milk to a simmer, do not let it boil. While the cream mixture warms up, whisk the yolks, honey and salt together until pale and fluffy.
Slowly incorporate the warm cream mixture into the eggs, one ladle full at the time, whisking vigorously. Return the egg and cream mix to the stove and cook over low heat, stirring often with a wooden spoon. Do not let it boil. The custard is ready when it is thick enough to coat the back of the spoon and leaves a clear trail if you pass your finger on it.
Cool custard completely in the fridge before putting in the ice cream maker. Follow instructions of your ice cream machine.
2/3 cup of pure honey
1 1/2 cups of half-and-half
1 1/2 cup of whole milk
a pinch of salt
Bring the cream and the milk to a simmer, do not let it boil. While the cream mixture warms up, whisk the yolks, honey and salt together until pale and fluffy.
Slowly incorporate the warm cream mixture into the eggs, one ladle full at the time, whisking vigorously. Return the egg and cream mix to the stove and cook over low heat, stirring often with a wooden spoon. Do not let it boil. The custard is ready when it is thick enough to coat the back of the spoon and leaves a clear trail if you pass your finger on it.
Cool custard completely in the fridge before putting in the ice cream maker. Follow instructions of your ice cream machine.
