Salted Caramel-Apple Tartlets

After Apple-Picking

By Robert Frost

My long two-pointed ladder's sticking through a tree
Toward heaven still,
And there's a barrel that I didn't fill
Beside it, and there may be two or three
Apples I didn't pick upon some bough.
But I am done with apple-picking now.
Essence of winter sleep is on the night,
The scent of apples: I am drowsing off.
I cannot rub the strangeness from my sight
I got from looking through a pane of glass
I skimmed this morning from the drinking trough
And held against the world of hoary grass.
It melted, and I let it fall and break.
But I was well
Upon my way to sleep before it fell,
And I could tell
What form my dreaming was about to take.
Magnified apples appear and disappear,
Stem end and blossom end,
And every fleck of russet showing clear.
My instep arch not only keeps the ache,
It keeps the pressure of a ladder-round.
I feel the ladder sway as the boughs bend.
And I keep hearing from the cellar bin
The rumbling sound
Of load on load of apples coming in.
For I have had too much
Of apple-picking: I am overtired
Of the great harvest I myself desired.
There were ten thousand thousand fruit to touch,
Cherish in hand, lift down, and not let fall.
For all
That struck the earth,
No matter if not bruised or spiked with stubble,
Went surely to the cider-apple heap
As of no worth.
One can see what will trouble
This sleep of mine, whatever sleep it is.
Were he not gone,
The woodchuck could say whether it's like his
Long sleep, as I describe its coming on,
Or just some human sleep.

Salted Caramel-Apple Tartlets

Cook's notes: Keep Puff Pastry Shells or Sheets in your freezer and you’ll be ready to make sweet or savory creations whenever inspiration strikes. 

This decadent apple dessert is quick to prepare. The recipe is for two but ingredients can be easily doubled. 
recipe adapted from Taste of Home

Ingredients: 

• 2 medium tart apples, sliced
• 2/3 cup apple juice +2 TB. apple juice
• 1/4 tsp.cinnamon
• 2 TB. brown sugar
• 1 heaping tsp. cornstarch
• 2 TB.chopped walnuts
• 2 Puff Pastry Shells
• jar of caramel sauce
• container of creme fraiche

Directions:

• Line a cookie sheet with parchment paper. Bake shells according to box directions.
• In a saucepan, combine sliced apples, apple juice and cinnamon. Bring to a boil. reduce heat and simmer, uncovered until apples are tender. Stir in brown sugar. Mix cornstarch with 2 TB apple juice, blend until smooth. Add to apple mixture. 
• Bring to a boil, cook and stir until thickened. Stir in walnuts. 
• Remove the T from top of cooked Puff Pastry Shell. 
• Spoon warm apple filling using a slotted spoon to drain some off some of the juices into each Puff Pastry Shell, drizzle with a little caramel sauce, add a pinch of Sea Salt and top with creme fraiche or ice cream. 

  

Interesting News and Apple and Cranberry Crisp with Ginger-Pecan Topping

The President’s Committee’s Turnaround Arts initiative, created in cooperation with the U.S. Department of Education and the White House Domestic Policy Council, is a public-private partnership designed to help transform some the nation’s lowest performing schools through comprehensive and integrated arts education. Developed from the recommendations in PCAH’s recent report Reinvesting in Arts Education:Winning America's Future Through Creative Schools. the Committee’s landmark research publication of May 2011, Turnaround Arts will test the hypothesis that high-quality and integrated arts education can be an effective tool to strengthen school reform efforts-boosting academic achievement and increasing student motivation in schools facing some of the toughest educational challenges in the country.

Michelle Obama is the chair of this committee.

My daughter's school is one of 35 schools nationwide that has been targeted to participate in this program. All schools participating in Turnaround Arts will receive training and resources to address their individual needs. Resources will include a summer leadership program, in-school professional development, partnerships with community arts education and cultural organizations, art supplies and musical instruments. Participating artists will “adopt” Turnaround Arts schools for the length of the program, working with students, schools and communities to highlight their success.

The first phase was school beautification. Several weeks ago before school started paint was provided to the schools with labor and also subsidized by volunteer teachers. Several designated areas like lunchroom, library and gym were painted in bright colors. . Outside landscaping was implemented as well. There are several phases throughout the year and the teachers are in the process of becoming acquainted with the program.

The exciting news is that the TV show "Good Morning America" will be filming there this week as well as a visit from movie star Jamie Fox. There will be an all school assembly and I am currently working on an appropiate outfit for a school volunteer. :) TBA when the show will be broadcast. 

A work in progress...the library being painted.   

The Moon is 98% full so be sure to check it out the next few nights.   

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Apple and Cranberry Crisp with Ginger Pecan Topping

Cook's notes: Take the chill out of a cool night by serving warm apple and cranberry crisp. The tart Granny Smith apples pair well with dried cranberries. The crystallized ginger adds that extra oomph.

recipe adapted from Bon Appetit October 2003

Filling Ingredients:

• 4 medium sized Granny Smith apples. peeled, cored and cubed
• 1/2 cup dried sweetened cranberries
• 1/2 cup sugar
• 2 TB. minced crystallized ginger or 1/2 tsp. dried ginger 
• 2 TB flour
• 1 tsp. cinnamon
• optional 1/3 cup raisins 

Topping Ingredients:

• 1/3 cup dark brown sugar
• 1/4 cup flour
• 1/4 cup old-fashioned oats
• 1/2 tsp. ground ginger
• 1/4 tsp. salt 
• 1/4 tsp. cinnamon
• dash or 16th of ground cloves
• 1/4 cup chilled butter, cut into 1/2 inch cubes
• 2/3 cup toasted pecans, coarsely chopped

Directions:

• Preheat oven to 375 and grease an 8 x 8 baking dish.
• Mix all filling ingredients and let stand until juicy about 5 minutes.
• Add to baking dish and bake for 15 minutes.
• Prepare topping first 7 ingredients and rub butter in with fingertips until coarse meal forms. Optional-pulse ingredients in a food processor.
• Mix in pecans and crumble topping over apple mixture.
• Bake until topping is golden brown, apples are tender and juices are thick and bubbling about 20-25 minutes.
• Serve warm with ice cream.   

Mashed Potato Puffs

Cook's notes: I have used this pan to make cake, cupcake and cornbread squares. And now I can add to the list... mashed potato puffs. But any cupcake pan will work just fine for this recipe.
Leftover mashed potatoes get a new lease on life thanks to these puffs! They're combined with eggs, sour cream, cheese and chives then baked in a cupcake pan until golden and crusty with creamy middles. They don't taste like leftovers. But if no leftovers-no problem make a batch of mashed potatoes the day before and then asemble the recipe next day. 
These puffs make a great side for roasts, salmon and fish. 
Recipe makes 8 and was adapted from cinnamonspiceandeverythingnice.com

Mashed Potato Puffs

Ingredients:

• 2 eggs
• 1/3 cup sour cream, plus more for serving
• 1 heaping cup shredded sharp cheddar cheese
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped chives
• 1 tsp. parsley flakes
• salt and black pepper, to taste
• 3 cups mashed potatoes

Directions:

• Preheat oven to 400 degrees. Grease 8 - 9 of the wells of a non-stick cupcake pan.
• In a medium mixing bowl whisk the eggs, then whisk in the sour cream. Mix in both cheeses and the chives.
• Add in mashed potatoes, salt and pepper to taste and mix well.
• Spoon potato mixture into the cupcake wells just to the top or a little below.
• Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
• Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

Grate frozen butter straight into pastry dough for fast, even distribution.

Caramelize onions in half the time by adding a little baking soda.

You can read the full explanation of how this works at Serious Eats. 

Paul Fleischman and a Garden Salad

In Paul's words..."I grew up in a house built of voices."

Paul Fleischman (September 5, 1952) is an American writer of children's books. For his contribution as a children's writer he was one of five finalists for the biennial, international Hans Christian Award in 2012. Fleischman grew up in Santa Monica, California. He has fond memories listening to his father, Sid Fleischman, read his books aloud chapter by chapter, as they were written and listening to the radio with his mother. 

Both Paul and his father have won the Newbery Medal. Sid Fleischman for The Whipping Boy in 1987, and Paul for Joyful Noise: Poems for Two Voices in 1989. 

Fleischman's first books were written while he was still in college, inspired by his reading of folklore. His musical interests are reflected in his collections of poems for two and four speakers, so-called chamber music for speaking voices.

Multiple points of view have been a hallmark of his fiction, beginning with Bull Run (1993), the first of the many multiple-viewpoint novels to be published for children. This format was further explored in Seedfolks. 

Seedfolks is a quick read, a short novel told from the viewpoint of 13 different residents of an inner city Cleveland, Ohio, neighborhood. The vacant lot had been a nuisance for years, a place for garbage to be thrown out of windows, for drug deals and rats. It is a thoroughly awful place. But one day in very early spring, a young Vietnamese girl, in memory of her father, plants six bean seeds in the lot, next to the abandoned refrigerator, out of sight. Neighbors notice her activity and wonder. And from that curiosity emerges a glimmer of hope, and a community garden is born. I used this book in the classroom but even my book group enjoyed it. We had a lively discussion.

A lovely novella, this story has sparked the creation of many community gardens and much discussion about diversity and community-building. This little book takes a positive look at what is possible in your own community.

Cook's notes: With that being said think about serving this healthy salad that uses garden or farmer's market produce. 

Mediterranean Quinoa Salad
A Mediterranean inspired quinoa salad with juicy tomatoes and cucumbers along with tangy red onions and salty kalamata olives and feta.

Cook the quinoa a day ahead to save time.
Options: Add other Mediterranean inspired ingredients like roasted red peppers, sun dried tomatoes, artichoke hearts or even avocados.

recipe adapted from closetcooking.com and wanderlustkitchen.com

Ingredients

• 1 cup quinoa, rinsed
• 1 1/2 cups water
• 1 cup red and yellow grape tomatoes, sliced
• 1 cup cucumber, sliced
• 1/4 cup red onion, diced
• 1/4 cup kalamata olives
• 1/4 cup feta, crumbled
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1/4 cup non-fat Greek yogurt 
• 1 tsp. honey 
• 1/4 cup extra virgin olive oil or Tuscan Herb Olive Oil
• 1 tsp. Italian herbs
• 1 garlic clove, minced
• salt and pepper to taste

Directions

• Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until the liquid has been absorbed, about 15 minutes (al dente) and let sit covered for 5 minutes before letting it cool.
• Add yogurt, olive oil, herbs, honey and minced garlic to blender. Pulse a few  times to mix.
• Mix the quinoa, tomatoes, cucumber, red onion, olives, feta and chickpeas together. Toss with the dressing mixture, serve immediately.

Condensed Cream of "Something" Soup Mix and Oatmeal Cake

Condensed Cream of "Something" Soup Mix. 

Cook's notes:

This idea is brilliant! (found on Pinterest, Allrecipes.com and Taste of Home ) "Cream of Something" substitute for all those recipes that call for condensed "cream of" soups. 

Sorry Campbells, now I won't need you anymore with high salt and fat content found in the cans. This cream of "something" soup is a dry mix for when you need some cream soup for a recipe.
I made a large batch and keep it in the pantry. As you can see the recipe is taped on the outside. (so I don't lose it)

Cream of "something" soup recipe

Ingredients:

• 2 cups non-fat dried milk
• 3/4 cup cornstarch
• 1/4 cup reduced sodium bouillon-dry granules (if you have cubes you have to smash them up)You can use whatever kind you like (ie, beef, veggie, chicken)
• 4 TB. freeze dried minced onions (I used the minced onions from Sam's Club) or 1 tsp. onion powder
• 1/2 tsp. each dried basil, thyme and parsley
• 1/4 tsp. pepper

Directions:

• For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1-1/4 cups water. Cook until thick.
• For Cream-of Chicken Soup: use 1- ¼ cups chicken broth instead of water and 1/3 cup dry mix.
• For Cream-of Mushroom Soup: use 1-1/4 cups water, 1/3 cup dry mix and add in ¼ cup diced, cooked mushrooms to soup after it thickens
• For Cream-of Celery Soup: use water 1-1/4 cups, add in ¼ cup diced, cooked celery to the soup after it thickens or add a dash of celery seed to the mixture while it’s cooking.

Serving ideas
Make up a bowl of soup and add in leftover chicken or asparagus, add to a casserole same as  you would for canned soup or making a quick gravy.
Cooking tip: I've found if using a microwave it is best to heat the water in the microwave to not quite boiling, stir in the mix and then cook on a lower power level til thickens. 

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Irene's Oatmeal Cake

Cook's notes:A change in temperatures bring out some cool weather classics.  A lake neighbor from many years ago once shared her signature recipe with me. I actually knew where to find it. Since she covered the recipe card with a plastic sleeve it was in mint condition minus my black ink additions.   

This moist, coconut-and-walnut-topped oatmeal cake is the highlight of any get together with neighbors or family. 

Ingredients

• 1 cup quick-cooking rolled oats
• 1-1/4 cups boiling water
• 1-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 TB. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 1/2 cup shortening (margarine)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 eggs
• 6 tablespoons butter
• 1 cup coconut
• 2/3 cup packed brown sugar
• 3 tablespoons milk
• 1 cup chopped walnuts

Directions:

• Grease a 13 x 9 baking pan. Set aside.
• In small bowl, combine oats and boiling water; let stand 20 minutes. 
• In medium bowl, combine flour, cinnamon, nutmeg, baking soda, and salt.
• In large bowl, beat granulated sugar, 1 cup brown sugar, and the shortening on medium speed of electric mixer until combined. Beat in eggs and vanilla. Beat in oatmeal mixture.
• Gradually add in  flour mixture, beating until combined (if necessary, stir in last portion by hand). Turn the batter into prepared pan.
• Bake in a 350 degrees for 30 minutes or until wooden pick inserted in center comes out clean. Place pan on wire rack.
• In saucepan, combine butter, coconut, the 2/3 cup brown sugar, and the milk Cook and stir until boiling. Stir in walnuts. Spoon over hot cake. 
• Put under broiler (second rack down from top) and brown 1-2 minutes.
• Cool.

In The News and 7 Layer Salads Get a Makeover

The World According to Bella
Check out my latest story from WWN Too Close For Comfort
 

http://www.wwnrockport.com/2014/09/the-world-according-to-bella-too-close.html
and even Mrs. S got to be in the news for her recipe Minestrone Soup in the WWN

http://www.wwnrockport.com/2014/09/recipe-minestrone-soup-by-sue-ready.html
and Seasonal Plate (Pilot Independent)

Cornbread Shortcakes with Grilled Ham and Fresh Peach-Blueberry-Cantaloupe Salsa

 http://www.walkermn.com/health/homelife/the-seasonal-plate/article_972062d6-2fb8-11e4-8825-0019bb2963f4.html
Love, Bella

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Compote is a bowl of glass, porcelain, or metal usually with a base and stem from which compotes, fruits, nuts, or sweets are served.

I have found many uses for this compote dish such as a trifle dessert and a variety of 7 layer salads.  Mason jars work just as as well.

The past few years with people trying to eat healthier, 7 layer salads have gotten a bad rap due to the high caloric dressing on top. A recent article in Star Tribune gave the 7 layer salad a total makeover with an effort to lower the calorie content.  

Consider the following recipe ideas for your next gathering.  

7 Layer Fruit Salad 

Ingredients:

• 3 cups diced watermelon
• 2 cups cantaloupe
• 2 cups green grapes 
• 2 cups strawberries
• 2 cups peaches
• 2 cups blueberries 
• 2 cups honey dew melon

topping lime dressing-whisk together 

• 3/4 cup reduced-fat or no-fat mayonnaise or plain Greek yogurt
• 3 tablespoons fresh lime juice
• 1½ to 2 tablespoons honey
• 1 tablespoon grated lime peel

Layered Veggie Tortellini Salad

Ingredients:

• 1 (16 oz. ) package of cheese tortellini,cooked and drained
• 2 cup broccoli florets
• 2 cups cherry tomatoes
• 2 celery ribs, finely chopped
• 1 (2.4 oz.) can sliced black olives, drained
• 1 cup  diced green onions 
• 1 cup shredded low fat Colby Jack cheese or 2 cups cubed Mozzarella cheese 

topping Parmesan Cheese-whisk to combine

• 3/4 cup reduced fat or no-fat mayonnaise or plain Greek yogurt
• 3 TB. grated Parmesan cheese
• 2 TB. lemon juice
• 2 TB low fat cream
• 1/2-1 tsp.dried thyme

Healthy 7 Layer Salad

Ingredients:

• 1 box of Jiffy cornbread
• 2 cups of chopped romaine lettuce
• 1 can of black beans rinsed and drained
• 1 can of corn drained
• 1 orange bell pepper diced
• 1 cup tomatoes diced
• 1 cup shredded low-fat cheddar cheese
• 2 stalks chopped green onions for garnish

Directions:

• Cook the Jiffy cornbread according to box directions. Set aside and let cool. Cut cornbread in cubes. Layer the bottom of a dish (a trifle bowl is preferable) with the ed cornbread cubes or crumbs.
• Add half of the romaine lettuce on top of the cornbread for the second layer.
• Next, add half of the black beans.
• On top of the beans, add half of the corn.
• After the corn, pile on half of the bell peppers.
• Following the bell peppers, sprinkle half of the tomatoes on top.
• Toss half of the cheddar cheese on top of the tomato layer.
• Drizzle half of the dressing onto the salad.
• Repeat steps 2 through 8.
• Finally, place the green onions on top of the salad and enjoy!

Avocado Dressing-use a blender to combine ingredients

• 1 avocado diced
• 1 cup plain yogurt
• 2 TB. lemon juice
• 1/2 tsp. garlic minced
• 1/4 tsp. salt
• 2 tsp. honey

Late Summer's Words and an Apple Tarte Tatin

I met Eleanor Keiper, author of "Journeys Into Poetry", last week at the Northwoods Book and Art Festival in Hackensack.  Her book of poems captivated me and I could not resist purchasing a copy.  She writes, "I consider myself a 'Fireside Writer' just now taking the time to indulge myself with the music of the written word." 

She goes on to say, "I see poetry everywhere I look. If I can inspire children to imagine pictures from my written words my epitaph will be... She has succeeded the torch has been passed. "

Well I am inspired by Eleanor's words.  I learned from reading her book she has been on an epic journey of Parkinson's Disease for over 21 years. Her 'can do" attitude has not derailed her in the least. As Eleanor learned to live life in the slower lane it has opened up new avenues pursuing children's writing and poetry. 

One of her chapters is titled "Reflections of Minnesota".  Even though the calendar has turned a page I thought this a fitting poem for the day. 

August in Minnesota

by Eleanor Keiper

August at Summer's back door,

Bittersweet, warm, gusty winds galore.

The dog days of Summer,

As August is called-

Like the cadence of the drummer,

Says Summer is stalled.

The Labor Day picnics,

The fishfries and such,

Mark the end of "real" Summer,

Pretty much.

The harvest is ripened,

The fields feel the reaper.

Summer's anxious to leave us,

There's no way to keep her.

Now the Labor Day dances

On still August nights,

Hold a hint of a chill

Under crisp, starry lights.

To learn more about Eleanor's poetry, prose, reflections and poetry books follow this link 

http://journeysinpoetry.wix.com/poetry#!

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Tarte Tatin, is the famous French upside-down apple tart, baked with a pastry crust placed on top of a luscious caramelized-apple filling, then inverted after baking. It is especially delicious served with a scoop of salted caramel ice cream.

Tarte Tatin can also be made with pears, peaches, pineapple, tomatoes, other fruit, or vegetables, such as onion. In terms of dough the Tarte Tatin can be made with either puff pastry or shortcrust pastry.

A cast-iron skillet works best when making this tart because it helps the fruit to caramelize, but any heavy-duty nonstick pan with an ovenproof handle will do.

Apple Tarte Tatin

Cook's notes: This recipe comes from Pepperidge Farms. I used puff pastry for the crust. It was easy to put together and only had 6 ingredients!

Ingredients:

• 1/3 cup packed light brown sugar
• 1 tsp. ground cinnamon
• 4 tablespoons butter, melted
• 1 heaping tablespoon flour
• 4 Granny Smith apples peeled and cut into wedges 
• 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed

Directions:

• Heat the oven to 400°F. Stir the brown sugar, cinnamon, butter and flour in a large bowl. Add the apples and toss to coat. 
• Roll out pastry sheet on a floured piece of wax paper. Use a bowl to measure a circle the size of the skillet.   

• Arrange the apples, cut-side up, around the inside edge of a 10-inch oven-safe nonstick skillet, filling in towards the center. Cook over medium heat for 10 minutes or until the brown sugar mixture is thickened. Remove the skillet from the heat.

• Place the pastry over the apples, tucking in the edge around the inside of the skillet.
• Bake for 30 minutes or until the pastry is golden brown. Let the Tarte Tatin cool in the skillet on a wire rack for 5 minutes. 

• Carefully invert the Tarte Tatin onto a serving plate.

Bon Appetit!