I’ve been whipping up a storm of apple recipes after a little, ok, a lot of apple picking out near Bristow, Virginia last weekend. What have I been making you ask??
Well, I started with apple pie, then moved on to tarte tatin and Sunday I made ten jars of caramel apple bourbon butter. When making the pie, my husband remarked that the aroma of cooking apples is one of his favorite culinary scents, so I kept right on going. Below is the recipe for my cornmeal pie crust – a crunchy, autumnal take on pate brisee. I love it when the weather turns and think it pairs beautifully with apples. Try it for your next pie or as I did, use it as the crust on the tarte tatin!
Cornmeal Pate Brisee
makes enough for one double crust pie
1 3/4 cups flour
3/4 cup cornmeal
1 tsp salt
1 tsp sugar
1 cup butter, cold, cut into small pieces
1/4 – 1/2 cup ice water or cold apple cider
Gourmet Magazine was after my heart this month featuring all these beautiful rolls on the February issue’s cover.
With these frigid temperature that have hit our region, I’ve been baking up a storm. There’s something about yeasty breads rising over the fireplace when the temperatures hit bottom.
My mouth started salivating the moment I grabbed the magazine from the mail pile and I’ve been baking ever since! Friday I made the Crusty Cornstalk Rolls (page 86) and Saturday I made the Buttermilk Fantails (recipe is after the jump). While the cornstalk rolls were delicious dipped in soup, they were a little hard on their own and really best right out of the oven. The fantails are another story! We’ve been savoring everybite of these rolls from the moment they came out of the oven until we ate the last bites with mussels last night. It sure helps that there’s a ton of butter and buttermilk, but it’s also their pull-apart-with-ease status that elevates them to epicurian delight! Next up, the parmesan pull-aparts and top knots.
More pictures of the baking and rising below…