Wow! It has been quite some time since last I posted so much as an update and for that I am sorry. But what I cant do to make it up to you is let you in on a few secrets and easy recipes for the fall and holiday season. In the next few months I will be working on a dream cookbook for anyone with allergies, intolerances and the like. Because of this exciting new development, i will be giving preview recipes like, a foolproof vegan frosting, gluten free peanut butter bars and much more. If at any point you have questions or requests always feel free to email me and I would be glad to help!
So the reason I have been MIA the past few months is that I decided to pick up and move my life across the world... Yes for love... but also for the love of the country, the food and the values. I keep being asked "if you had a great and successful company in in New York City of all places, why would you come here?" Well the answer is a hard one. It isn't easy to leave something you poured your heart and soul into but sometimes life takes you in crazy exciting new directions and how can you turn down the opportunity to explore new cuisine, culture and life. Not to mention create and a life and a family I can be proud of? Now this doesn't make the move any easier but I know with time the feelings will ease... in the meantime, that's why there is cake. And if theres any cake that I would love to stress eat... IT WOULD BE MINE (#sliceofchocolateheaven)
If you are anything like me then sometime I just want a great dessert without all of the hassle... and possibly with ingredients I already have in my kitchen. This recipe below suits that very purpose... Under 10 ingredients? YES Under a half hour to make? YES Super delicious and impressive? YES AND YES. Enjoy and happy holidays!
Check out my new local website too www.shortreadtlv.com. If you know anyone in israel have them mention this blog post for 20% off their first services from shortbreadtlv!
20-Minute Vegan Apple Tartlettes
adapted from bon appetit
Ingredients/6 Gala apples (preferably red; 2 3/4 pounds)
1/2 cup water
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 (17 1/4-oz) package frozen puff pastry sheets, thawed
All-purpose flour for dusting (pepperidge farms makes a dairy free/vegan version)
1 1/2 tablespoons earth balance, melted
Directions/Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
Peel apples, reserving skins. Stir together water and 6 tablespoons sugar in a 1-quart heavy saucepan, then scrape in seeds from vanilla bean and add pod. Add reserved apple skins and bring to a boil, stirring until sugar is dissolved. Remove from heat and let stand 10 minutes. Pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
Roll out 1 pastry sheet into a 10-inch square on a lightly floured surface with a lightly floured rolling pin, then cut in half and transfer to 1 of baking sheets. Repeat with remaining pastry sheet, transferring to second baking sheet. (here is where I used cookie cutters (or the back of a glass) to make apple shapes.)
Halve apples lengthwise, then core with a melon-ball cutter or a small spoon and cut crosswise into very thin slices (1/8 inch thick or less), keeping apple halves intact. Fan apple slices slightly, keeping apple shape, then arrange 3 halves in a row on each piece of pastry, leaving a 2/3-inch border on all sides.
Brush border lightly with syrup and fold over about 1/3 inch to touch edges of apples. Crimp edges with a fork, then brush apples and edges of pastry with syrup (reserve remaining syrup). Brush apples completely with melted butter, then sprinkle evenly with remaining 2 tablespoons sugar.
Bake tarts in upper and lower thirds of oven 20 minutes, then switch position of sheets and reduce oven temperature to 375°F. Bake tarts until edges are golden, 15 to 20 minutes more. (If pastry edges aren't browning evenly, rotate tarts 180 degrees on sheets halfway through baking.)
While tarts bake, boil remaining syrup over moderate heat until reduced to about 1/4 cup, 30 seconds to 1 minute. Let tarts stand 5 minutes, then brush warm apples with remaining syrup. Can be made ahead and left uncovered at room temperature.