apple tart

even though the weather really doesn't feel like fall quite yet, the apples and pumpkins at the market sure make it seem autumnal already! here's a super quick and easy bite to make that takes minimal time and ingredients but is big on flavor and simple beauty. puff pastry is a great thing to have in your freezer at all times (like to make this or this) and is perfect in this recipe for a lovely dessert with ice cream, breakfast treat or a little snack with your afternoon coffee.

Apple Tarts

makes 6-8

2 tart apples, cored

1 lemon, juiced

1 pkg frozen puff pastry, defrosted

4 tbs honey

preheat oven to 400 degrees F. thinly slice apples and toss in lemon juice and a little water to keep from browning. set aside.

roll out puff pastry to about 1/4-inch thick on a board lightly dusted with flour. use round cookie cutters to cut out six to eight 2-inch circles and remove excess dough. transfer to an ungreased baking sheet. drain apples well. arrange slices on each of the circles and drizzle with honey. bake tarts for 12-18 minutes or until golden brown. serve immediately & enjoy!

turnovers

we saw this pear at the market and just couldn't resist his perfect shape and adorable dried leaves - isn't he cute? we bought a few extra and headed home with only a pear portrait in mind. so now what? this recipe from molly inspired me to make an incredibly easy & dangerously delicious little pastry. it's amazing what a little puff pastry can do! this is a great recipe to use with any extra fruit you have on hand (like apples & cinnamon), although watch out for very "wet" fruits making a soggy pastry. a pear turnover & a cup of stumptown coffee is a wonderful way to being your day. (we're currently working out way through latin america!)

Pear Turnovers

makes 9

1 1/2 lbs. firm pears, peeled, cored & cut into 1-inch pieces

1/8 cup water

2-3 tbs sugar

juice of 1/2 lemon

1/2 tsp cardamom

1 package frozen puff pastry (this is our favorite), thawed

1 egg, beaten with 1 tsp water

2 tbs demerara or turbinado sugar

place pears, water, sugar and lemon juice in a small saucepan and bring to a boil, stirring occasionally until sugar dissolves. cook for about 5 minutes or until pears are very tender but not too mushy. you can add a few tablespoons of water if the mixture is much too dry. remove from heat and stir in cardamom. cool completely.

preheat oven to 400 degrees F and line a baking sheet with parchment paper. roll out puff pastry into a 15-inch square. cut pastry into nine 5-inch squares. place a generous tablespoon of filling in center of each square and lightly brush the edges of pastry with beaten egg. fold half of pastry square over the filling to form a triangle and press the edges firmly with fingertips to seal tightly. brush the top of pastry with beaten egg and sprinkle with coarse sugar. using a sharp knife, make 3 small slits on the top of each triangle to allow steam to escape. place triangles on baking sheets and refrigerate 15 minutes. bake turnovers until beginning to color, 15 minutes. reduce oven temperature to 350 degrees F and continue baking until golden brown, 10-15 minutes longer. serve slightly warm or at room temperature. enjoy!

guinness is good for you

in need of a winter stew that takes just about as much effort as drinking a guinness itself?  step right up.  a cure for all those busy winter days is a trusty crock pot.  we probably only bust it out 4-5 times a winter, but when we do we always enjoy the ease and wonderful result.  and when any dish has the words guinness, beef and puff pastry in the ingredients, you know your in for a good one.  enjoy this irish inspired winter treat.

Beef & Guinness Pie

2 lbs boneless beef chuck, fat trimmed & cut into 1-inch cubes

2 tbs flour

olive oil (for browning beef)

2 tbs tomato paste

2 tbs dijon mustard

4 cloves garlic, smashed

3 carrots, peeled & chopped

2 onions, chopped

4 stalks celery, chopped

3 parsnips, peeled & chopped

8 fingerling potatoes, chopped

1 beef bullion cube

3 sprigs fresh thyme

6 leaves sage, chopped

20 oz stout, 2 bottles or 1 1/2 cans Guinness

1-2 tbs cornstarch (optional)

2 sheets puff pastry

1 large egg + 1 tbs water

Combine beef and flour in a large ziploc bag and shake to coat. Heat oil in a large frying pan. Shake excess flour from meat and cook beef until nicely browned on all edges. Add tomato paste, mustard and garlic and cook for 2-3 minutes and set aside. Combine all vegetables, beef bullion, herbs and reserved meat in a crock pot. Cover with beer and a little water if needed. Cook on low for 6-8 hours. If broth has not reached desired thickness, take about 1/2 cup broth and whisk with 1 tbs cornstarch. Stir into crock pot and let thicken, repeat if necessary. Season to taste with salt and pepper.

Preheat oven to 400 degrees F. Spoon stew into ovenproof bowls and top with squares of puff pastry, pressing down to seal. Brush with egg wash and bake 14-18 minutes, until pastry is puffed and golden.