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Posts tagged apple

Apple Cheddar Scones

Can’t get enough of the combination of apples and cheese this fall? I totally feel you, I can’t either.

Thank goodness for these scones!!!

I honestly didn’t know how I would feel about these scones. I’m not really a fan of savory scones, I prefer slightly sweetened scones with fruit flavors. However, once upon a time, there was this amazing little grilled apple and cheese sandwich that showed me that apples and cheese CAN live happily ever after… so why not apple cheddar scones?

Apples are roasted and chopped first before they’re added to a pretty ordinary scone batter. But once a generous amount of extra sharp cheddar is mixed in, the fairy tale is complete. The apples are sweet and tender, and the cheese melts into the batter to bake up as a delightfully cheese-y biscuit. It was perfect for a lazy fall Sunday morning, however I quickly learned having a barely sweet and slightly savory scone tricks my tastebuds into thinking that I hadn’t actually eaten any breakfast, so I should definitely have another scone. And repeat.

highly recommended: these scones with tomato soup. it’s like having a grilled cheese.. but different.

Apple Cheddar Scones
from Smitten Kitchen, via The Perfect Finish

makes 6 generous scones (i made 8 less generous ones)

2 firm tart apples (1 pound or 2 454 grams), peeled, cored, and chopped into sixteenths (chunks)
1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
1/2 tablespoon (7 grams) baking powder
1/2 teaspoon salt (3 grams) plus additional for egg wash
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
1/4 cup (2 ounces) heavy cream
2 large eggs

Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.
Place apple chunks in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge.) Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
Because of some tragic circumstances, I have no hand mixer, so did this by hand: I cut the cold butter into the flour mixture using a pastry blender until the mixture resembled wet sand with pea-sized chunks. I hand chopped the apples coarsely and mixed everything together until combined.
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 (or 8) wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.

8th Nov 2010 | 12 notes

Grilled Apple-and-Cheese Sandwich with Sage Hazelnut Pesto

Since it’s soup weather, I’ve been hankering for grilled cheese(s?) to eat with my soup. And if Fall could be a sandwich… it would be THIS ONE.

We start with a sage hazelnut pesto. Nothing really says fall like sage. Warm and earthy- it kinda smells like brown and yellow leaves on the ground, doesn’t it?

Smells really good. Just trust me.

Then grab your favorite bread and slice it up.

MMm… bread… I have been known to devour little loaves like this in one sitting… PLAIN.

The pesto is pretty potent… but quite awesome, so awesomeness on BOTH sides.

Pick a favorite apple. Do you have one? There are so many varieties, it’s hard to pick one favorite. I think this was a Honeycrisp. It was sweet and lovely.

Oh, and cheese. Duh. I used a sharp white cheddar. I also tried tart Granny Smiths with Brie. All good.

Grill it.

I am totally starting to fall in love with Fall.

Morning Glory Oat Muffins

Perhaps these muffins won’t win any beauty contests, but they definitely would go home with FIRST prize in the tastes-great-AND-is-relatively-HEALTHY-so-tastes-EVEN-BETTER category! They are kind of like the lovechild of granola (bars) and these whole wheat muffins- integrating the hearty appetite-satiating ingredients commonly found in granola (rolled oats, dried fruit, coconut, and pecans) into the form of one of my favorite breakfast embodiments (in which cake is thinly disguised as an acceptable breakfast item)- a muffin!

I love breakfast, but the schedule of the weekdays (a.k.a. the inescapable guilt I feel when I am not in lab performing experiments the MOMENT I have woken, resulting in the loss of my previously cherished ability to SLEEP IN) doesn’t easily permit the leisurely prepared breakfasts that I love: omelets, french toast, pancakes, waffles, quiche, freshly baked scones! WITH A SIDE OF BACON AND HASH BROWNS! As a result, I have started baking/cooking large batches of breakfast to last me through the week- things I can pack up and either eat during the walk to lab, or things I can warm/toast up once I have gotten experiments started. Through the recent cold chill and rainy days of March and April, steel-cut oatmeal was my go-to breakfast for the week; it’s easy to cook up a big pot, it’s tastier than rolled oats oatmeal (to me) and the toppings are endless so you won’t get bored too quickly (I love it with toasted almonds and coconut, dried cranberries, and/or fresh fruit).

This week (and in all likelihood, for weeks in the future), this muffin will be my morning buddy. As I mentioned earlier, not only does it taste GOOD, but it’s totally chock-full of things that are good FOR YOU! They actually taste so good that you would think they are NOT good for you. There’s 2 whopping cups of shredded carrots for natural sweetness and moisture, a whole apple, plus whole wheat flour, oats, and nuts. There is quite a bit of sugar (though less than other muffin recipes out there), but no butter or oil (applesauce is used instead). The best part? One of these babies (toasted lightly with a bit of butter) kept me fueled and focused until lunch- rarely do I survive past 10 am without a snack! This recipe is a keeper; they are truly glorious morning muffins!

Morning Glory Oat Muffins
adapted from honey & jam
makes 12 muffins

1/2 cup raisins (i used dried cranberries)
1 1/4 cup whole wheat flour
3/4 cup rolled oats
3/4 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 apple, peeled, cored and grated (i used a pear and just diced into small pieces)
1/2 cup shredded coconut (sweetened or unsweetened)
1/2 cup chopped pecans
1/3 cup wheat germ (optional, I did not opt to add)
2/3 cup unsweetened applesauce
1/4 cup orange juice
2 teaspoons vanilla extract
3 eggs
Demerara sugar for sprinkling on top (I skipped this step this time)

Preheat the oven to 375 F.
Line standard muffin tin with liners or grease generously.
In a small bowl, cover raisins (or dried cranberries) with hot water, let sit for about 10 minutes to allow to plump up. Drain after plumped.
In a large bowl, whisk together flour, oats, baking soda, cinnamon and salt. Stir in the carrots, apple (pear), pecans, coconut and raisins.
In a separate bowl, mix together applesauce, eggs, orange juice, vanilla extract, and brown sugar until thoroughly mixed.
Add the liquid ingredients to the flour and fruit mixture. Mix with a spatula until just combined.
Spoon into muffin tins. Sprinkle tops with demerara sugar, if using.
Bake for 23-25 minutes (my muffin cups were quite full, it took about 28 minutes).
Remove and let cool for 10 minutes before removing the muffins from the tins.

10th Mar 2010 | 1 note

Whole Wheat Apple Muffins

Don’t worry, I haven’t gotten all health-conscious on you, by trying to incorporate whole grains where they may not be wanted. These muffins may have whole wheat in them, but there is also a WHOLE STICK OF BUTTER! (ok, so the stick of butter IS divided among 12 servings, so unless you eat half a dozen muffins for breakfast- I won’t judge you- these muffins really are not that bad.) I didn’t choose to bake these muffins because they seemed like a healthier alternative with the whole wheat addition- I actually like the flavor of whole wheat. It’s nutty and earthy, and yields a slightly more dense and satisfying texture.

And these muffins are seriously fantastic. They are super moist and packed with soft and juicy apple chunks that, unlike some other baked goods (i.e. store-bought mushy apple pie fillings), still maintain their shape and inherent apple-ness. There is a pleasantly warm cinnamon flavor and a sweet satisfying crunch from a generous sprinkling of brown sugar on the their tops. I think these may be my new favorite weekday on-the-go breakfast!

And the smell while they’re baking?? Sigh. Baking is seriously the best almost-free home fragrance.

Don’t worry, there are sure to be more butter-laden, dairy-filled, overly-indulgent posts in the near future!

Whole Wheat Apple Muffins

adapted from Smitten Kitchen, originally adapted from King Arthur Flour

makes 12 large muffins

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 packed brown sugar (1/4 for the muffin batter, 1/4 or more for sprinkling on top)
1 large egg, lightly beaten
1 cup buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped to about 1/2 inch chunks

Optional: 1/2 cup chopped nuts (i.e. walnuts, pecans)

Pre-heat oven to 450 F.
Grease and flour a 12-muffin tin, or use cupcake liners.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside.
In a separate bowl, cream the butter (about 3-5 minutes) and then add the granulated sugar and 1/4 cup brown sugar. Beat until fluffy (another 5 minutes).
Add the egg and mix well.
Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.)
Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top.
Bake for 10 minutes, then turn down the heat to 400 F and bake for an additional 5 to 10 minutes, or until a tester inserted into the center of a muffin comes out clean.
Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

14th Dec 2009

Challah and Apple-Gruyere French Toast

I stumbled across this article and just couldn’t get it out of my mind. Cheese? Yum! Apples? Healthy! Challah french toast? HOLLA!

I also used this recipe as an excuse to bake some bread. I am by no means an experienced bread baker- I have definitely baked some tasteless bricks. But I really enjoy the process: adding just a handful of mundane ingredients to some microbes, using your hands and arms to vigorously knead the dough- a cathartic process to develop glutens, then allowing the whole biological fermentation process to occur slowly, the anticipation increasing exponentially as the wondrous heavenly smell of baking bread fills your apartment, until the moment that you bite into the fresh warmth of your glorious creation and feel the final surge of pride and satisfaction because YOU made this! (Whew.)

Challah Bread
adapted from Smitten Kitchen (adapted from Joan Nathan)

The original recipe makes 2 loaves, but since I only had 2 eggs, I halved the recipe as follows.

3/4 tbs. active dry yeast
1/4 cup plus 1 tbs. sugar
1/4 cup oil (olive or vegetable)
2 large eggs, plus 1 egg for egg wash before baking
1/2 tbs. salt
4-4 1/2 cups all-purpose flour
1/2 cup raisins per challah, plumped in hot water and drained. (I didn’t use any this time)
Poppy or sesame seeds for sprinkling

1. In a large bowl, dissolve yeast and 1 tbs. sugar in 7/8 cup warm water. Let the yeast “wake up” for a few minutes, there will be some foaming at the surface of the water.

2. Whisk oil into yeast, then add in eggs, sugar and salt and whisk to combine. Gradually add 4 cups of flour until shaggy dough forms. At this point I use my hands (though it’s a bit sticky) and just start kneading and adding additional flour (about 1/2 cup or so). Knead until smooth either in the bowl or on a floured surface (about 5 minutes). Dough will be soft and tacky to the touch, but not sticky.

3. Grease bowl, return dough (if taken out for kneading), and cover with plastic wrap. Let dough rise in a warm place for 1 hour, until almost doubled. Punch down dough, and let rise another 1/2 hour.

4. At this point, the raisins can be kneaded into the dough. Separate the dough into 3 equal balls. Roll out each ball into a strand about 10 inches long. Pinch the 3 strands together and braid the strands, then pinch the ends together. Place the loaf on a parchment-lined cookie sheet. Beat an egg and brush egg wash on the loaf. Let rise 1 hour.

5. Preheat oven to 375 degrees. Brush loaves again with egg wash (this is key for the beautiful lacquer-like shine!) and sprinkle bread with seeds, if using. Bake in the middle of the oven for 30-40 minutes (mine was done at 30). Cool loaf on rack.

Notes:

The recipe recommends one of the rises occur in the fridge for a more deeply-developed flavor, so I did the first rise in the fridge overnight. I let the dough come to room temperature before proceeding with the second rise.
This dough was pleasant to work with- very silky and smooth. When forming the strands and loaf, I sprinkled the dough with a bit of flour to prevent any sticking.
The bread rises A LOT in the oven.. It went in a reasonable loaf size and came out a total MONSTER!! Not that I’m complaining… more deliciousness to enjoy!
I found the bread to be not quite sweet enough, especially when eating plain, so I think next time I will add a bit more sugar.

Apple-Gruyere French Toast
adapted from this recipe, NY Times

2 slices of challah, about 1 1/2 inch thick
2 eggs
3/4 cup whole milk
1 apple, peeled and cored, sliced thinly.
1/2 cup Gruyere, grated
red onion, sliced thinly
salt and pepper to taste

1. Cut slices of challah, about 1 1/2 inch thick. Cut slice to make a pocket, starting from the bottom crust, leaving the top attached. Add gruyere and onions into the pocket.

2. Whisk together eggs and milk, add salt and pepper. Pour into a shallow dish. Soak stuffed bread into the mixture for a few minutes, then turn to other side until most of the liquid is absorbed.

3. Heat 2 tablespoons of olive oil in skillet over medium heat. Place half the apple slices down into the skillet, covering about the same size as your bread slices. Cook for 1 minute, then cover apple slices with soaked stuffed bread. Place remaining apple slices on top of bread. Cook for 1 minute, then reduce heat to medium low, cover and cook 5 additional minutes. Uncover, turn up heat and cook 2 minutes to brown the bottom. Carefully flip bread to other side and cook until bread is golden brown and cheese is melted.