Cran-Apple Compote with Meringue and Caramel Sauce

I had just finished my evening rituals with Gratsie (my Maine Coon cat) and was about to leave the family room when our guest cook sister entered the room waving her camera at me with a look in her eye that told me she was pleased with something she wanted to show me…

With one innovative idea she had succeeded in transforming our popular summer tart into a Fall/Winter version using apples and cranberries laced with caramel sauce, replacing the usual summer strawberries, peaches and nectarines.

A graceful (and delicious) transition from one season to another with an amazing result! We both smiled as the cat swished her tail, and we all went to bed purring.

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Cran-Apple Compote with Meringue and Caramel Sauce
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
2hrs
PREP TIME
35mins
READY IN
2 hrs35 mins

Ingredients

Instructions

Meringue
  1. Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there’s any trace of yolk in the white, discard the white and start over. If it’s yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs.
  2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form.
  3. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.
  4. Position racks in the upper and lower thirds of the oven; preheat to 200 degrees Fahrenheit.
  5. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan.
  6. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze.
  7. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner.
  8. Working with the bag perpendicular to the baking sheet, pipe the meringue into 2-inch-diameter tarts, spacing them about 1/2 inch apart.
  9. Bake the tarts until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the tarts cool to room temperature, about 15 minutes.
Apple-Cranberry Compote
  1. Peel and chop the apples of your choice. Sprinkle with lemon juice to prevent browning and set aside. For this recipe, we used Golden Delicious.
  2. In a medium-sized saucepan, melt the butter and add the chopped apples on medium heat.
  3. Add the sugar and seasonings to the apples and cook until fork-tender. Keep an eye on the apples and sugar, reduce heat if needed. The sugar should melt into a consistency similar to syrup. Turn the heat down if sugar starts to caramelize.
  4. Add the whole cranberries and cook a few minutes more until the cranberries start to burst. If you prefer, cook a bit longer to cook the cranberries a little more, adding sugar as necessary, depending on how tart the berries are.
  5. Remove from heat, set aside and arrange the meringues on a plate or serving platter.
  6. Gently heat the caramel sauce and spoon into the center of the meringue, tumbling the Cran-Apple compote on top. Drizzle with extra caramel sauce if desired.
  7. Serve at room-temperature and pair this tangy-sweet seasonal dessert with a steaming cup of tea, coffee or pressed cider!

Serve with your favorite Caramel Sauce!

Lemon-Almond Butter Cake

This past week, we invited artists to step away for a few days of retreat as they enjoyed renewing their vision and sharing together, in an atmosphere of Benedictine hospitality on the shores of beautiful Cape Cod Bay. Each day was punctuated by two lectures given by renowned art historian, Msgr. Timothy Verdon. He  shared his passionate love of art, with beautiful images—both familiar and unknown—in a series of seven post-Easter lectures. Art lovers had the opportunity to fellowship together, while Msgr. Verdon discussed what it means to see with artistic understanding. It was a treat for our entire community and a privilege to be behind the scenes creating meals for them to enjoy. (Read more about the retreat here!)
Oscar Wilde said, “The artist is the creator of beautiful things.” Even if you don’t consider yourself an artist, I believe that you are. Every one of us wishes to create beautiful things out of nothing. Take this Lemon-Almond Butter Cake for example…
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Lemon-Almond Butter Cake
SERVINGS
19" tart
CHANGE SERVING SIZE
9" tart
COOK TIME
1hr
PREP TIME
20mins
READY IN
3hrs

Ingredients

Instructions

  1. For the curd, combine zest, juice, sugar, salt and eggs in a heatproof bowl, and beat well.
  2. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes.
  3. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
  4. Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
  5. With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in.
  6. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
  7. Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly.
  8. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
  9. Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes.
  10. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
  11. Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.
(Recipe adapted from the New York Times)

All American “Stars and Stripes” Pie

This year, we celebrated the Fourth of July in style. It was the first time in over 10 years that our award winning Spirit of America Band was able to participate in our hometown parade in Orleans, Massachusetts. It was a day marked with patriotism and pride, and one to remember all of our loved ones that have sacrificed so much for the great freedom we have today. Like most families across America, we concluded the day with fireworks and “All American” cookout topped off with these magnificent Stars and Stripes Pies.

I am reminded of a beautiful prayer that Billy Graham offered to this Nation – may we pray it together for the future of America:

“Our Father and Our God, we praise You for Your goodness to our nation, giving us blessings far beyond what we deserve. Yet we know all is not right with America. We deeply need a moral and spiritual renewal to help us meet the many problems we face. Convict us of sin. Help us to turn to You in repentance and faith. Set our feet on the path of Your righteousness and peace. We pray today for our nation’s leaders. Give them the wisdom to know what is right, and the courage to do it. You have said, “Blessed is the nation whose God is the Lord.” May this be a new era for America, as we humble ourselves and acknowledge You alone as our Savior and Lord. This we pray in Your holy name, Amen. “

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All American "Stars and Stripes" Pie
SERVINGS
8people
CHANGE SERVING SIZE
people
COOK TIME
1 hr 15 min
PREP TIME
45 minutes
READY IN
2 hours

Ingredients

Instructions

To Prepare Crust:
  1. 1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
  2. 2. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  3. 3. Dump out on a floured board and roll into a ball. Divide the dough in half. Wrap in plastic wrap and refrigerate for 30 minutes.
Assembling the Pie:
  1. 4. Roll out both pie crusts. Press one into the bottom of the pie pan – leaving an overhang for your crust (you will finish this off at the end). Reserve the second pie crust (keep covered w/ a sheet of plastic)
  2. 5. Fold aluminum foil strip into 90 degree angle wedge to fill 1/4 of the pie and place in pie shell
  3. 6. Fill the 1/4 area with the uncooked blueberry filling
  4. 7. Fill the rest of pie with strawberry rhubarb filling
  5. 8. Remove foil
  6. 9. Dot fruit filling with about 6-8 small chunks of butter (about ½ Tbsp each)
  7. 10. Using the reserved pie crust, take a pizza cutter and a ruler and cut three full length 1" stripes and two half length 1" stripes out of your dough. Use the remaining dough to cut your stars (we used a sharp knife or you can use a cookie cutter). Place the stars and stripes on top of the fruit, as seen in the picture, being sure to press the ends of the stripes into the bottom crust.
  8. 11. With your fingers, pinch crust to create a nice ruffled edge.
  9. 12. Brush the entire crust with egg wash and a sprinkling of sugar
  10. 13. Bake at 325 for about an hour and 15 min. or until crust is golden and fruit is bubbling
  11. Cool slightly and enjoy with a big scoop of vanilla ice cream!

FullSizeRender (31) Pie pic 1

End of Summer Fresh Lemon Gelato

September is season unto itself on Cape Cod. As many of our visitors return home to school and work, there is a quieter spirit. Yet the air is warm, gardens are full, the beaches are less crowded and the sunsets are beautiful. We are enjoying the best month of the year here. There is still lots of outdoor living to be done before the crispness comes with days of shorter daylight. Thought this recipe for one of the best and freshest tasting gelatos might be just the thing for some of those late summer warm nights.

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Rating: 4
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End of Summer Fresh Lemon Gelato
SERVINGS
1quart
CHANGE SERVING SIZE
quart
COOK TIME
0mins
PREP TIME
15mins
READY IN
2 1/2hrs

Ingredients

Instructions

  1. In a bowl, using a hand mixer combine creams and sugar until sugar dissolves
  2. Stir in vanilla, lemon juice and zest and salt
  3. Refrigerate the mixture for at least 2 hours
  4. Pour the mixture into an ice cream maker and process according to manufacturer's directions.
  5. Serve in a hollowed out lemon half for a stunning presentation.

Winter Kale Salad

For more than a year now, kale has succeeded in holding the titled “prima dona” position of most nutritious vegetable in the current food world. At the moment, no other vegetable has stepped into that position to replace it. Whether one has acquired a taste for kale or just has a natural appetite or appreciation for it, the fact remains that  this versatile green is such a rich source of so many valuable nutrients, surpassing even Popeye’s  proverbial spinach.

I think it’s obvious that I’m a kale enthusiast and I enjoy it prepared in many different ways. However the first time I heard that kale salad was going to be on the convent dinner menu, I had strong reservations about eating it uncooked and did not look forward to it. When others who sampled it before me started exclaiming over it I was curious to give it a try. One taste led to another and before I knew it I had joined those singing its praise.

The very next day I experimented with my own version of the dish and was amazed at the variations that were possible with this hearty winter salad.  Try having fun with it yourself and see what interesting versions you can come up with.

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Winter Kale Salad
SERVINGS
6-8people
CHANGE SERVING SIZE
people
COOK TIME
PREP TIME
1hr
READY IN
1 hr (or overnight)

Ingredients

Instructions

  1. Pour dressing over 1 bunch (4 cups) finely chopped kale
  2. Toss well and let set for an hour or two or overnight.
  3. Stir in desired amount of fruits and vegetables of your choice. I started off with roasted beets and butternut squash, walnuts and pomegranate seeds and craisins and liked this combination. The next time I varied it with fresh raspberries, chopped apples and bacon bits. Experiment and do whatever combination you most prefer.

Crepes with Lemon Ricotta Filling

Crepes are one of my favorite foods and can be quite versatile.  Used for dessert, they can be filled with a variety of ingredients: chocolate, Nutella, mascarpone to name a few.  Or served at breakfast with ricotta cheese and just a touch of sweetness.  At lunch or dinner, they can be filled with spinach, chicken and mushroom cream sauce, or thinly sliced ham and a lightly scrambled egg or even an herbed cream cheese with smoked salmon and sliced radish. Any way you serve them, they are delightful, and light on carbohydrates.

I was cleaning out our coal stoves, and discovered an old cast-iron crepe pan. I couldn’t resist! Passion took over and I set about cleaning it up, trying out recipes, and finding something that I wanted to share.  This simple breakfast crepe will be a nice change on the weekend, when you want to do something a little more special for your family.

 

Blessed New Year!

 

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Crepes with Lemon Ricotta Filling
Makes about 6 8-inch crêpes, recipe can be doubled as needed
SERVINGS
3people
CHANGE SERVING SIZE
people
COOK TIME
20 mins
PREP TIME
30mins
READY IN
1 hr

Ingredients

Instructions

  1. Place the flour, milk, eggs, salt, and melted butter (and optional sugar and vanilla) in a blender and blend for about 20 seconds until batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
  2. Cover the bowl and let the batter sit for at least 1/2 hour on the counter or overnight in the refrigerator.
  3. Before cooking the crêpes, assemble everything you'll need by your stove top: the batter, the pan, the oil and pastry brush and a spatula. If your bowl doesn't have a pour spout, have a ladle or 1/4-cup measuring cup handy.
  4. Place the pan over medium heat and brush your pan with oil to coat the bottom. Let it sit on the flame for a minute to get hot. Pour in about ¼-1/3 cup of batter. Immediately, pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
  5. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
  6. Tilt the pan and loosen the crêpe, then slide it onto the cooling rack or wax paper
  7. Continue making crêpes with the rest of the batter, brushing more oil on the pan as needed to keep the crêpes from sticking.
  8. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of wax paper or parchment between them. Place the stack in a sealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.
Lemon Ricotta Filling
  1. Whip all of the above ingredients together in a mixer until smooth and creamy. If using cream cheese, whip this first until creamy and then add the other ingredients
  2. Spoon about 2 Tbsp of the filling into one of the “corners” of the crepes and fold into ¼’s
  3. Arrange on plate and sprinkle with mixed berries and powdered sugar to serve, or serve with homemade blueberry sauce (below).
Homemade Blueberry Sauce
  1. In a medium saucepan over high heat, combine sugar, water, cornstarch, and lemon juice.
  2. Whisk until blended, then add blueberries.
  3. Bring to a boil. Reduce heat to medium and cook, stirring constantly, until juice is clear and sauce is slightly thickened, about 2 minutes.
  4. Serve at room temperature