Thursday, September 24, 2009

Apple Praline Pie

Just after Rosh Hashana, some apples and honey (and walnuts).

I made a disastrous apple pie last year and have been casting about for redemption, especially as it's my boyfriend's favorite. This recipe is pretty easy, and gives you a new option beyond the two crust / crumble top dialectic.

3 c. apples, peeled and chopped (this is the most labor intensive part. Once you're done, it's all downhill.)
Mix with 1/3 c. sugar
2 T. flour
1/2 t. cinnamon
1/4 t. nutmeg

Pour into a 9-inch pie shell and bake at 400 degrees for 15 minutes.

1/4 c. milk
2 T. butter
3 T. honey
1/2 c. brown sugar
Bring to a low boil in a saucepan. Let boil for one minute, then stir in
3/4 c. walnuts or pecans

This is your praline, and it smells fantastic. How could you go wrong with milk, butter, honey, and sugar? It's the promised land.

Remove pie from oven, turn temp to 350, pour praline mixture over it, and put back for 30 minutes. I noticed the walnuts beginning to get too toasted, so I put tin foil over the pie for the last 15 minutes.

It makes the house smell wonderful!

Butternut Squash with Orzo and Sage

Back in getting cooler.

1 c. onion chopped and sauteed
Add 1 clove of minced garlic
Then add 4 c. chopped orange-golden butternut squash and 1/2 c. of broth and 1/2 c. of white wine

Cook 1 c. of orzo in water or broth.

Stir in squash mixture with orzo. Add 2 T. fresh sage, parmesan and goat cheese to the top.

Hello Fall.