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Category: Claudia Fleming’s Apple Crostata with Bacon Toffee

THREE VERY GOOD REASONS TO BAKE WITH APPLES

THREE VERY GOOD REASONS TO BAKE WITH APPLES

Three Very Good Reasons to Bake with Apples Apple season on the East End has a way of filling both the farm stands and the roads. I am considerably more enthusiastic about the apples than the traffic. Fortunately, what comes home in the shopping bag…

3 Apple Desserts, Apple Cake, Apple Crostata, Apple Desserts, Apple Pie, Apples, Chef Elizabeth Karmel, Claudia Fleming, Claudia Fleming's Apple Crostata with Bacon Toffee, Elizabeth Karmel, Elizabeth Karmel's Apple Cake
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por Monte Mathews
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TEN THANKSGIVING PIES THAT AREN’T PUMPKIN

TEN THANKSGIVING PIES THAT AREN’T PUMPKIN

Pie’s connection to Thanksgiving is rich and warm It’s much like a slice of spiced pumpkin pie! But if you’re looking for a Pumpkin Pie recipe, you won’t find one in this post. That’s because Pumpkin Pie is almost sacred. Fooling with a long-time family…

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por Monte Mathews
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0 Comentarios
Claudia Fleming’s Apple Crostata with Bacon Toffee

Claudia Fleming’s Apple Crostata with Bacon Toffee

For such a relatively small corner of the world, the East End of Long Island is long on extremely talented chefs.  Proximity to New York has led many a city chef to, if not abandon the city, set up a second home out in the…

Apples, Bacon, Chef Gerry Hayden, Claudia Fleming's Apple Crostata with Bacon Toffee, Desserts, Granny Smith Apples, Holiday Baking, North Fork Table and Inn, Pies, Tarts
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por Monte Mathews
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0 Comentarios

Product News You Can Use

Croton Trading’s Rustic Apple Jam

Wendy Brovetto turns New York orchard apples into four warmly spiced jams: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. We put Ginger Pear to work in skillet apple pork chops, a one-pan supper made for cooler evenings.

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Show the skillet apple pork chops recipe

Sirve para 4 personas. Necesitarás 1½ cucharadas de aceite de oliva, dividido; cuatro chuletas de cerdo con hueso de 6 onzas; ¾ de cucharadita de sal kosher y ¾ de cucharadita de pimienta negra, cada una dividida; ½ taza de caldo de pollo sin sal; 1 taza de mermelada rústica de manzana Croton Trading (la de jengibre y pera funciona bien); 1 cucharada de salvia fresca picada; 1½ cucharaditas de romero fresco picado; 1 cebolla roja pequeña, en rodajas finas; y perejil picado para decorar.

Calienta una sartén grande a fuego medio-alto con 1½ cucharaditas de aceite. Sazona las chuletas con ⅜ de cucharadita de sal y pimienta cada una. Dora durante unos 5 minutos por cada lado, luego retira. Bate el caldo y la mermelada. Añade la cucharada restante de aceite a la sartén con la cebolla, la salvia, el romero y la sal y pimienta restantes; cocina unos 4 minutos, removiendo. Añade la mezcla de mermelada, vuelve a poner las chuletas y cocina unos 3 minutos más, hasta que la salsa se reduzca a la mitad y el cerdo esté bien cocido. Termina con perejil y sirve con mermelada extra al lado.

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