Tuesday, July 16, 2013

Hiatus Ahead

Oh dear... I think I'm done with posting for a while.  Is it impending travel that crowds my mind, the book I am writing, or the fact that I have another blog (the original one) that is taking precedence? Hard to say. Either/or -  a hiatus is upon me. Wishing you a wonderful summer.  

Thursday, July 4, 2013

Independence Day

This year, Mr. Husband and I are celebrating the 4th here in Gotham, so I decided to make an apple cobbler. After realizing that I didn't have all the ingredients, I dashed around the corner to pick up one last item, snapping a pic of the Magnolia Bakery with its red, white and blue splendor along the way. Sorry, I thought: "I'm making my own dessert at home!" 

What is in the oven as I write? Bea's apple crisp from Alice Medrich's book Pure Dessert. It's really good. 




For the topping

1/2 all-purpose flour
1.2 cup rolled oats
Scant 1 cup coarsely chopped walnut pieces
1/2 cup sugar
5 table spoons unsalted butter
1/8 teaspoon salt

For the filling 

Grated zest and juice of 1 bright-skinned orange, preferably organic or unsprayed 
1/2 cup dired apricots, coarsely chopped
1/4 to 1/2 cup sugar, depending on the tartness of the apples
1 teaspoon ground cinnamon
6 medium crisp flavorful apples with a decent balance of sweetness and acidity (I have used Pippins, Granny Smiths, Sierra Beauties, and new-crop Jonathans, or a mixture) 

Equipment 
A 2-quart baking dish

Position a rack in the lower thrid of the oven. Preheat the oven to 350%F. Liberally butter the baking dish.

To make the topping, combine all the ingredients and mix well. Set aside.
To make the filling, in a medium saucepan, combine the orange zest, juice, and chopped apricots, bring to a simmer, and cook until the apricots are soft. Set aside. 

In a large bowl mix the sugar and cinnamon. Halve and core the apples. Cut each half twice in each direction to make 9 chunks. All the chunks to the bowl and toss the apples with the sugar and cinnamon. Stir in the apricots and juice from the saucepan.

Scrap the mixture into the buttered baking dish and spread evenly. Distribute the crumbly topping evenly over the apples. Bake until the crisp is browned on top and the juices are bubbling and thickened, 1 1/4 to 1 1/2 hours. Serve warm or cold.