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Stefanie Paganini:Apple Soup,Shortbread & Apple Cake 9/21/12

12:53 PM, Sep 26, 2012   |    comments
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Sweet Apple Soup

Serves 6

 

12 med. red sweet apples (Macintosh, Roma, Gala)
3 cup water or apple juice
1/2 cup sugar
3 Tbsp. lemon juice
1/2 tsp. nutmeg
1  tsp. cinnamon

2 tsp. lemon zest

Garnish:

Pecan shortbread cookies

Cinnamon ice cream

Fresh mint

          

Wash, quarter, peel, and core apples.  Place them in a large cooking pot, and add the water. Over medium heat, cook the apples until they are nearly soft. Add the sugar, lemon juice and cinnamon. Put contents in a food processor or blender, return to pan.

 

On a low heat, stirring often, continue to cook apples under mixture reduces in size to thick consistency and turns brown.  Add more cinnamon and nutmeg to taste.  Can be re-blended for more smoothness. 

 

Ladle into shallow bowls, place one cookie in center of bowl and scoop cinnamon ice cream on top of cookie.

 

 

 

Pecan Shortbread

 

2 3/4 cups all-purpose flour

1/4 cup ground pecans

1/2 cup granulated sugar

1/8 tsp. sea salt

2 tsp. vanilla bean paste

1 cup (2 sticks) unsalted butter, chopped and chilled

3 Tbsp. marzipan, crumbled

 

Sift together flour, pecan flour, sugar, salt in a large mixing bowl.  Add butter, marzipan, and vanilla to flour mixture and mix by hand. Turn out dough onto a lightly floured surface and just knead together. Do not over work.  Wrap in plastic wrap and allow to rest 20 minutes.

 

Preheat oven to 300°F.

 

On a lightly floured surface, roll out dough to 1/2 inch thickness.  Slice into thin bars or disks.  Dock cookies with a fork.

 

Place cookies one inch apart on a parchment lined baking sheet. Bake until golden brown, approximately 20-25 minutes. 

 

Can be stored in an airtight container up to two weeks.   

 

 

 

Nonna's Apple Cake

Ingredients

6 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ cup whole milk
2 teaspoons vanilla sugar or extract
½ teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
5 or 6 Rome apples, peeled, cored, and sliced
½ cup golden raisins, soaked in Amaretto liqueur, then drained, reserving the liquid
¼ cup slivered toasted almonds

Instructions

In an electric mixer, cream together the butter and the sugar. Add the eggs and beat until they are pale yellow and ribbons form.

Preheat oven to 350 degrees F. Sift the flour with the salt and baking powder.

Add the flour mixture and the milk to the batter. Add vanilla, nutmeg, and cinnamon. With a spatula fold in the prepared apples, raisins (reserving the soaking liquid), and almonds.

Butter and flour 9-inch-by-13-inch baking pan. Pour the batter into the prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until golden brown.

Remove the cake and let it cool. Brush with the reserved liqueur soaking liquid. Cool and serve with your favorite ice cream.

 

 

 

 

 

 

 

 

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