Tuesday, July 29, 2008

Strawberry Appleberry Tart

strawberry appleberry tart

In which I wax promotional…

A Delicious Blend of Every Good Thing
The classic apple pie recipe is enhanced in this tart with the addition of vibrant strawberry jam and plump golden raisins. It is great for a party, easy to assemble and certain to delight your family and friends. Strawberry applebery tart offers a harmonious combination of flavors and textures that will leave even the most ostentatious of “pie critics” (like the crazy old lady from work who insists that apple pie must have cheese) demanding a recipe.

Just a Few Simple Ingredients
2 ½ C all-purpose flour
T tsp salt
¼ C sugar
½ C chilled shortening
½ C chilled butter
6 TBS ice water + 1 tsp of white vinegar

4 Apples – Peeled and sliced ¼ inch thin
¼ C Sugar
1 tsp Cinnamon
½ C Strawberry jam
½ C Dried golden raisins
1 TBS King Arthur Pie Filling Enhancer

Easy to Make
Prepare the filling by combining the apples, sugar, cinnamon and pie enhancer in a bowl and allow to set for 15 minutes. Then, fold in the strawberry jam and raisins.

Now, prepare the pastry by cutting the butter and shortening into ½ inch cubes and placing them in the freezer on a plastic-wrap lined plate. After the butter and shortening have chilled for 15 minutes, put the flour, salt and sugar in a food processor and pulse for two seconds. Add the butter and shortening and pulse until the dough is in pea-sized (roughly) crumbles. Add the ice water/vinegar solution slowly, one tablespoon at a time, until the dough will easily hold its shape when pushed together (it may take less than 6 tbs of water to reach this state).

Shape the dough into a disk about ¾ of an inch thick, wrap it in plastic wrap and refrigerate for an hour.
pie dough
After the dough has chilled, place the dough on a floured surface and roll out into a 16 inch circle that is about ¼ inch thick.

Note: If you are a miserable dough roller like me, you can use this trick.
Place two overlapping sheets of wax paper on your counter top and sprinkle with flour. Place the dough on the wax paper, flour the top of the dough, place another sheet of wax paper on top and roll to the desired thickness/shape.

After you have rolled out the dough, line a pizza pan with aluminum foil and place the dough on the pan. Put the filling in the center of the dough and spread it out from the center toward the edges, leaving a two inch thick border of dough. Fold the dough in over the filling, leaving an open space in the center. Brush the dough with cream and sprinkle with cinnamon and sugar.

filled strawberry apple berry tart

Bake the tart in a 400 degrees F oven for 40 minutes, until the crust is golden-brown and the filling is bubbling. Let it cool for 15 minutes (or as long as you can hold out) before serving.

baked strawberry apple berry tart

Add Strawberry Appleberry Tart to Your Recipe Collection Today!
The delicious mix of fresh apples, dried raisins and strawberry preserves leaves this tart bursting at the seams with tasty. Bake this recipe today and reign as the undisputed master of pie in your neighborhood!

Monday, July 21, 2008

Shrimp Sausage

shrimp sausage title

I’m just going to stop apologizing for the extended breaks between posts… I have no excuses (other than laziness). I do have something interesting for you today though: a shrimp sausage recipe. I became interested in the idea of a seafood sausage when I saw them being made frequently by the contestants from Top Chef Season 3. Though I found the general idea to be a little bizarre, I could see the potential for deliciousness and with a little help from the olde food processor, that potential was recently realized.

I was actually surprised by how easy it was to make sausage. The only challenge I faced was flavoring. Obviously, I couldn’t taste the raw shrimp batter for seasoning and had to make adjustments to the mix after cooking a few testers. I make the mistakes so you don’t have to!

I also didn’t have casings, so I formed the mix into simple patties, kind of like shrimp burgers, which worked just as well. Their spicy flavor was characteristic of artisan sausages I often buy from the butcher and though the texture was slightly spongy, and the confettiesque view of the insides was a little creepy, overall, I think I’d make this recipe again.

shrimp sausage patty

Shrimp Sausage Recipe

1 pound of raw, cleaned, shelled and deveined shrimp
1 jalapeƱo – seeded and chopped
1 clove of garlic
¼ cup of heavy cream
¼ cup of bread crumbs
1 tablespoon of fresh cilantro
1 teaspoon of salt
1/4 teaspoon of cumin
½ teaspoon of black pepper
two teaspoons of lime juice

Completing this recipe is made exceedingly easy by the use of a food processor. Begin by preheating your oven to 300 degrees. Then, simply combine all of the ingredients into the food processor and pulse until it reaches the consistency of ground turkey.

Form the mix into patties and brown each side in a skillet over medium high heat, about 5 minutes per side. After the sausage has been evenly browned, transfer the skillet (if it is oven safe up to 300 degrees) to the oven. Bake the patties for 20 minutes until cooked through.

Remove the sausages from the oven, allow to cool and enjoy! These sausages are great as patties or can be sliced or diced and used as pizza toppings. I would recommend this sausage as a topping for a pesto pizza.

shrimp sausage