Caramel Apple Crumble

Nothing screams like fall to us than a caramel apple.  We took these flavors and put them into one of our favorite desserts, the apple crumble.  The caramel not only adds that extra flavor but it also helps serves as a barrier between the apples and streusel topping. The apples stay tender and the topping stays crisp.  Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Caramel Apple Crumble

Ingredients:

For the topping:

1 1/3 cups all purpose flour

2/3 cup light brown sugar

2/3 cup butter

For the filling:

2 lbs Granny Smith Apples

1 TBSP lemon juice

2 TBSP flour

1/4 cup granulated sugar

1/2 tsp cinnamon

Dash salt

For the Caramel Sauce:

1 cup light brown sugar

1/2 cup heavy whipping cream (or half-and-half)

4 TBSP unsalted butter

1 TBSP vanilla extract

Dash salt

Preheat oven to 400 degrees

1.  To make the topping:  in a medium sized mixing bowl combing flour and brown sugar.  Using a pastry cutter (or 2 knives), cut butter into flour and sugar until you get the consistency of course cornmeal (you can also combine flour, brown sugar, and butter in a Cuisine Art and pulse until you get the consistency of course cornmeal).  Refrigerate topping until use.

2.  For the filling:  Peel and core apples.  Slice apples thinly.  In a large mixing bowl, combine apple slices, lemon juice, flour, sugar, cinnamon, and salt.  Toss lightly until well combine.  Spread apple mixture into a 2 quart glass pyrex dish.  

3.  To make the caramel sauce:  in a saucepan over medium-low mix the brown sugar, heavy cream, butter, vanilla and salt.  Whisk gently while cooking.  The sauce will start to boil.  Continue cooking (and whisking) for another 5-7 minutes or until it starts to thicken.  Remove from heat and immediately pour over apple mixture.  

4.  Take topping out of fridge and gently sprinkle over apples and caramel.  Bake 40-45 minutes until apples are tender and top has browned nicely.  

Macadamia Nut Crusted Sea Bass with Beurre Blanc Sauce

Another fabulous dish that you can do many variations on.  Depending on the time of year I "mix up" the beurre blanc sauce with some fruit by adding blood orange, or lemon, or passion fruit at the end of boiling down the liquid just prior to adding the butter.  Sometimes I just make the basic beurre blanc and sprinkle some fresh chives on top as the basic recipe is fantastic.  I usually use A LOT more wine than listed below, up to one full bottle, but use at least the quantity listed and you cannot go wrong.

Macadamia Nut Crusted Sea Bass with Beurre Blanc

2 x 6 oz sea bass (or halibut) 

3-4 shallots, finely diced

1 cup white wine
1/4 cup heavy cream

1/2 cup butter (1 stick), cut into slices and kept chilled until needed (the colder the better - I often will chop the butter then put it in the freezer until needed), plus 3 Tbsp butter divided
1/4 cup bread crumbs
1 cup macadamia nuts, finely chopped
1 egg, beaten
fresh chives (optional), chopped
1/2 lemon, juiced*
1+ Tbsp olive oil or canola oil

In a saucepan, melt 1 Tbsp butter and saute shallots until translucent (about 3-5 minutes).  Add wine and reduce until most of the liquid has evaporated (approximately 1/4 cup remaining).  Poor the sauce through a fine mesh sieve and strain into another saucepan.  Over low heat add in the heavy cream and reduce by half.  Add butter, one piece at a time until each slowly melts in.  Add salt and pepper and additional lemon (or other citrus/fruit) and keep warm.  Do not allow sauce to boil at this point.

Preheat oven to broil.

Clean fish and pat dry.  Salt and pepper the fish fillets.  Over medium high heat, melt 1 Tbsp butter and 1 Tbsp oil.  Saute fillets until lightly browned and just cooked through (depending on the thickness of the fish 3-5 minutes should do well).  Remove from pan and place on a baking tray that has been lined with non-stick foil.  Allow to cool slightly (3-5 minutes) while preparing the next step.

Combine the bread crumbs and the nuts with 1 Tbsp melted butter.  Brush the top of each cooked fish with egg and then pack on top a decent layer of the nut mixture, pressing firmly into place.  Some will fall off and that is ok.  Place in oven for 2-3 minutes under the broiler until golden brown on top.  Keep a close eye on them as they may brown quick depending on your oven.  Serve immediately with sauce over the top and chopped fresh chives if using.

*As with the lemon juice, use the same quantity of any citrus you decide to use to flavor the sauce but then omit the lemon from the recipe as it will be too acidic.  Play with the flavors and decide what you like the best - that is the best part of cooking!

Roasted Broccoli

Roasted Broccoli is one of our favorite side dishes.  After you make this recipe you will only want to eat broccoli this way.  It is a great healthy dish that children and adults both enjoy.  This is a wonderful family dish or an elegant side for a dinner party.

Roasted Broccoli

Ingredients:

1 1/2 lbs broccoli rinsed, and trimmed

2 TBSP olive oil

2-3 garlic cloves, chopped

1 tsp onion powder

salt and pepper

1 TBSP lemon juice

1/4 cup finely grated Parmesan 

Preheat oven to 450 degrees

1.  Trim your broccoli into about bite sized florets (you can also use the stems and cut them into round pieces).  Place broccoli in mixing bowl and toss with olive oil, garlic, onion powder, and salt and pepper.  Line a baking sheet with aluminum foil and spread broccoli out evenly.  Bake in oven for about 13-15 minutes or until tips of florets brown and the broccoli is crisp-tender.  

2.  Remove broccoli from oven and immediately sprinkle with lemon juice and Permesan.

Yields about 4 servings

Sea Bass with a Warm Almond, Tomato, and Basil Salsa

 

An all time favorite, this tomato mixture goes great by itself as a side with chicken or fish.  Here we chose to use it as a topping over a seared sea bass, but any thicker meaty white fish (Halibut) would work just as well.  With summer coming to a close and cooler weather ahead, this makes the summertime refreshing favorite of a caprese salad transition to the cooler days while maintaining the freshness and fond memories of summer.

Sea Bass with a Warm Almond, Tomato, and Basil Salsa

1/2 cup all purpose flour
1 lb sea bass cut into two fillets
1 Tbsp butter
1 Tbsp olive oil
salt and pepper

9-12 oz strawberry tomatoes (or other smaller tomatoes), roughly chopped
1 clove garlic, minced (optional)
2 1/2 oz slivered almonds
2 Tbsp olive oil
1/2 lemon, juiced
1/4 cup fresh basil, chiffonade

Reduced balsamic (optional)

In a nonstick pan, heat 2 Tbsp olive oil over medium heat.  Saute garlic, approximately 30 seconds, until strong garlic smell subsides.  Add almonds and saute 1 minute.  Add tomatoes and saute a few minutes until softened.  Add basil and lemon juice and set aside.

Dredge sea bass in flour and season with salt and pepper.  Heat 1 Tbsp olive oil and 1 Tbsp butter in saute pan over high heat.  Add sea bass fillets and lower heat to medium-high.  Cook until well seared on each side, approximately 3-5 minutes depending on thickness of fish.

Serve immediately with warm tomato mixture topping the sea bass and a drizzle of reduced balsamic vinegar if using.  Enjoy.

Chopped Roasted Vegetable Salad with Broiled Salmon

This is a great dish as it can be made well ahead of time and served cold (or room temperature) or fresh out of the oven and warm.  Makes a great summer dish that transfers easily to the cooler seasons as well.  In the recipe below I chose lemon as the citrus flavor to add, but use your favorite whether it me lemon, lime, grapefruit, or orange as that will make it special and slightly different every time.

Chopped Roasted Vegetable Salad with Broiled Salmon

Serves 2 as dinner

2 salmon fillets (approximately 6-8 oz each), boneless and skinless 

2 small zucchini, quartered and chopped roughly into 1/2 inch thick slices

2 small yellow squash, quartered and chopped roughly into 1/2 inch thick slices

3 roma tomatoes, quartered and each quarter cut in half 

2-3 cloves garlic, crushed

6 Tbsp olive oil, separated

2 Tbsp walnut oil, separated

1 bunch dandelion greens*

3 oz (1/2 bag) spinach (optional)

juice from one lemon (or again substitute your favorite citrus fruit)

2 Tbsp BVC Tickled Pink Pickled Onions, or to taste

2 Tbsp Farmers Cheese (optional)

Marconi Almonds (optional) or candied nuts (optional)**

1 small loaf (2 slices needed) rustic style bread

Slice bread into 1 inch thick slices and toast until crisp and browned either in toaster oven or in preheated oven at 425.  Slice into cubes to create "croutons".  You can butter the bread before toasting but is not necessary for this dish.  Set aside to cool.

Preheat oven to 425 degrees.  

For the veggies:  Toss zucchini, squash, garlic, and tomatoes with 4 Tbsp olive oil and place on baking sheet lined with non-stick foil.  Roast in oven approximately 20-30 minutes until veggies have softened and slightly browned.  Remove from oven and allow to cool (I like to let them drain in a colander) while you cook the salmon.  If serving cold you can place them in the refrigerator once slightly cooled.  If serving warm set aside and keep warm.

For the salmon:  Lightly spray or dab salmon fillets with a bit of olive oil.  Salt and pepper the fillets.  Place on baking sheet lined with non-stick foil and bake in oven at 425 for approximately 10-20 minutes depending of the thickness of the fillets.  Remove and set aside (keep in warm area on tray if serving salad warm.  Place in refrigerator and chill if serving cold).

Roughly tear up salad greens and toss with 2-4 Tbsp extra virgin olive oil.  Create nest of greens on plate.  Top with roasted veggies then place cooked salmon fillets on each salad.  Top with a sprinkling of Farmer's Cheese, croutons, and BVC Tickled Pink Pickled Onions.  Drizzle walnut oil over each salad and squeeze fresh lemon (or other citrus) juice over the fish and salad.  Salt and pepper to taste.

*If dandelion greens are not available, something similar such as arugula or baby kale could be substituted.  Dandelion greens have a slightly "spicier" flavor which adds a nice crunch and burst of flavor.  Alternately use baby greens, spinach (already in the mix mentioned above) or your other favorite salad base green.

** BVC Kahlua Glazed Nuts can go nicely in summer.  In winter refer to the upcoming recipe for BVC Spiced Nuts or look for them on our holiday sale site to add to your dishes or gifts for family and friends.

Tickled Pink Pickled Onions

 

I cannot believe that I love these onions as much as I do.  They became a staple in my refrigerator as they are very simple to make and you can keep it on hand for quite a while.  Makes a great addition to salads, appetizers, a little "extra punch" for a steak or seafood.  So versatile, delicious, and colorful.  Because of this I usually double the recipe, but that depends also on the jar size.  These never go to waste in my house!

Tickled Pink Pickled Onions

1large red onion sliced thin*

1 1/4 tsp salt (Kosher salt or salt work great for this)

1 Tbsp plus 1 tsp sugar

1 cup vinegar red wine vinegar (or white wine vinegar)**

3/4 cup water

In a mason jar, or other non-reactive container, place the sliced onions. 

In a separate bowl, mix the salt, sugar, vinegar and water until all ingredients are dissolved.  Poor over onions.  If the onions are not covered, add more vinegar to top off.  Seal the jar then shake it to be sure everything is distributed well.  Let sit at room temperature for 1 hour for a "quick" use or place in refrigerator for 2 weeks.  Onions will keep in refrigerator for about 1 month.  

When ready to use onions, simple remove the needed amount from the liquid.

*Note:  I like to slice the onion in half, then slice each half thin, place in jar and allow them to "pickle".  When you add them to a dish decide if you want the longer slices or cut them in quarters or even dice them depending to what you add them.

**This is the fun part and one reason I like cooking.  Depending how you feel that day or what you like best, have some fun with this ingredient.  Red wine vinegar gives a sweet and deep flavor with vibrant color.  White wine vinegar you will maintain more of the natural color of the onion but over time it will turn more pink.