Nov 20 2011

bourbon baked apple sorbet

Bourbon Baked Apple Sorbet

Since my sister and brother-in-law were driving all the way from Philadelphia to Boston just for Apple Day, I figured I may as well get the celebration started early and I decided the best way to do that was with a recipe from Jeni’s Splendid Ice Creams at Home. Jessica and Adam were the ones that first introduced me to her ice cream back in June, after all, and are huge fans. I was intrigued by Jeni’s Baked Apple Sorbet both because I don’t think I’ve ever seen an apple sorbet before and also because I was looking for something pretty easy.

Bourbon Baked Apple Sorbet

I knew I wouldn’t have time to make something the night they arrived, and the night before they arrived I was out at the America’s Test Kitchen launch party for their new Cook’s Illustrated Cookbook. I could not possibly have been more excited to get that invite, so there was no way that I was going to peace out early just so I could go cook alone in my own kitchen. No, I had to live it up in the most impressive kitchen I have ever seen and chat with Julia Collin Davison (excuse the gushing, I’m a big dork and a huge fan). This sorbet was easy enough that I was able to go home after the party, throw the apples in the oven and whirl the mixture together in the blender and throw it in the fridge overnight to chill.

Bourbon Baked Apple Sorbet

Continue reading

Share

Nov 17 2011

apple and quince tarte tatin

Apple and Quince Tarte Tatin

A little over a year ago, Joseph and I began a new tradition that my sister and brother-in-law started years ago: Apple Day. You can get the full description of Apple Day straight from my sister in this post from last year (please pardon the photos, we were still working things out), but basically it’s a day to celebrate fall and one its finest fruits. To really do Apple Day right, you’re supposed to have apples in every meal of the day, but last year Joseph and I only managed to get apples into dinner with maple-mustard pork tenderloin and caramelized apples served with some delicious hard cider.

This year we did things right. I mean, my sister and brother-in-law drove up to Boston all the way from Philly just for Apple Day! We started the day with hot mulled cider and cider donuts out at Honey Pot Hill Orchard, then for lunch we made panini with apple smoked cheddar and apples. For dinner we celebrated with a Belgian apple lambic as an aperitif and then Joseph made amazing (and enormous!) smothered pork chops with apples and cider from America’s Test Kitchen, which we served up with Farnum Hill Cider. And then there was The Dessert.

Quince

I have to admit, I was uninitiated to tarte tatins, but after seeing photos online, I was determined to make one. What’s truly spectacular about tarte tatin is that melted butter and sugar meld together into caramel on the bottom of a skillet as you cook the fruit in it. David Lebovitz’s book Ready for Dessert has a recipe for an apple and quince tarte tatin that instantly drew my attention. I had never cooked with quince before and didn’t really know much about it. I had seen it in recipes in colonial American cookbooks, and had come to the delusional conclusion that no one really cooks with it anymore.

Apple and Quince Tarte Tatin Steaming on Stove

Apple and Quince Tarte Tatin on Stove

Continue reading

Share

Nov 13 2011

sweet potato and kale pizza

Sweet Potato and Kale Pizza

Remember my sweet potato and kale craving and my accidental overabundance of kale? Well, when I saw this pizza on Two Peas and Their Pod, I knew I had to have it. I counted the days and minutes until I could have it and we finally got to make it last weekend. And again this past weekend because, yes, it is that good.

It’s funny that I have so few pizza posts on Pixelated Crumb, because we generally have pizza once a week. Growing up, Friday was always pizza night and it’s a tradition that I have taken seriously into adulthood, only now instead of ordering takeout or delivery, I make my own pizza. Luckily Joseph has been willing to make take this tradition seriously, because it just doesn’t feel like the beginning of the weekend if I haven’t had my pizza. And because pizza night is all about celebrating the start of the weekend, I’m generally too busy relaxing to take out the camera and take pictures.

Sweet Potatoes, Red Onion, and Rosemary on Pizza Dough

Kale, sweet potatoes, red onion, and fresh rosemary on pizza dough

If we have dinner plans on Friday, we make the pizza on Saturday. If we also have dinner plans Saturday, we make pizza on Sunday night and I’m thrown off all week. I have to constantly remind myself that the next day is Monday and I have to get up and go to work. Funny how food and habit can take such hold over you. Continue reading

Share

Nov 6 2011

pasta with sweet potatoes, tomatoes, garlicky kale, and bacon

Pasta with Sweet Potatoes, Tomatoes, Garlicky Kale, and Bacon

I woke up one morning a few weeks ago craving sweet potatoes and kale. It just felt like the perfect fall veggie combo and even though it may seem like all I eat around here in the fall are pumpkiny baked goods, I do in fact still eat vegetables (well, vegetables that aren’t baked up with sugar and butter). We drove out to my favorite organic farm in the area and picked up what we needed and headed home to cook. It’s (relatively) healthy and easy and I loved it so much that I couldn’t wait to make it again.

Sweet Potatoes and Tomatoes

Kale

I already had an idea of what I wanted, but turned to the web for recipe ideas nonetheless and was intrigued by this recipe on Whole Living. I have to admit, I was really kind of thrown off by the tomatoes. Tomatoes and sweet potatoes? It seemed weird to me. Now that I think of it though, I’ve seen stews with both tomatoes and sweet potatoes, but at the time, all I could think was that the tomatoes were going to overpower the earthy fall flavors I was going for. Joseph wasn’t nearly as perturbed and said we should just give it a try. And I’m so glad we did! The flavors work perfectly with each other and the tomatoes infuse a lush juiciness to the pasta while the acidity balances out the starch from the pasta and sweet potatoes.

Continue reading

Share