Tempura Apples With Honey

Apple fritters don't get any easier than this!

Ingredients

1 1/2 pounds apples, cut into rings
Neutral oil (like grapeseed or corn)
2 cups ice water
2 1/2 cups flour
3 egg yolks
Honey.

Preparation

1. Heat 2 inches of neutral oil in a deep pan to 350.
2. Whisk together ice water, 1 1/2 cups flour and egg yolks.
3. Put another 1 cup flour in a bowl.
4. One piece at a time, dredge apples, cut into rings, in the flour, then dip in the batter.
5. Fry each piece until golden, 5 minutes or less total.
6. Drain on paper towels.
7. Garnish with a drizzle of honey.


Mark Bittman NYT

Bourbon Apple Cake

I love quick desserts, especially cakes,  so when I am looking for a quick and easy one, I usually look to Mark Bittman, aka The Minimalist in The New York Times.  Trust me, if you can mix, you can make this wonderful cake!


Time: About 1 hour, plus one hour’s resting
Yield: About 12 servings.



Ingredients

2 sticks butter, softened, more for greasing pan

Flour (if using bundt pan)

2 medium apples (about 8 ounces), peeled, cored and quartered

2 1/2 cups sugar

4 eggs

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 cup bourbon, Calvados, Cognac or brandy.


Directions


 1. Preheat oven to 350 degrees. Grease a 9-by-13-inch rectangular pan with butter, or butter and flour a 9-inch bundt pan. Put apples in a blender or food processor and purée; remove and set aside.

2. In food processor, combine 1 1/2 sticks butter (12 tablespoons) with 1 1/2 cups sugar and pulse until combined. With motor running, add eggs one at a time. Add apple purée and process until just combined.

3. In a large bowl, combine flour, baking powder and salt. Add about a third of flour mixture to apple mixture in food processor. Then, with motor running, add about half of milk; add another third of flour, followed by rest of milk, then finally last of the flour. Process until batter just evens out.

4. Turn batter into prepared pan and bake until middle is set (your fingers should leave only a small indentation when you gently press cake), 45 to 50 minutes. When done, cool in pan for about 10 minutes.

5. Meanwhile, combine 1 cup liquor in a small pot with remaining butter and sugar. Cook, stirring occasionally, until sugar is dissolved and liquid is slightly thickened, about 10 minutes. Let cool to room temperature, then pour over cake; let it sit for at least an hour before serving. (For bundt, let it sit for an hour, then unmold). Store at room temperature, covered with waxed paper, for up to 2 days.



 http://www.nytimes.com/2008/03/19/dining/19mini.html?ref=apples
Photo: Evan Sung

Neiman Marcus Fruit Salad With Poppy Seed Dressing

This recipe is all about the striking presentation and if you hurry, you can find all the fruits above at your local supermarket except maybe be figs, but they are around! 

Now don't think for a moment that I have ever served this recipe in this beautiful fruit basket.  A beautiful green bowl has usually done it for me, but after discovering this simple tutorial,  I think I will give it a shot next time I have a group for brunch.

Choose whatever fruit is in season—summer watermelon and strawberries, fall apples, pears and grapes—and be creative!


Serves 6


For the Poppy Seed Dressing

1/2 cup sugar

1 teaspoon dry mustard, such as Colman's

1 teaspoon kosher salt

6 tablespoons white wine vinegar

1 tablespoon grated onion, plus the juice released by grating

1 cup safflower or canola oil

1-1/2 tablespoons poppy seeds


For the Fruit Salad

4 cantaloupes

1 honeydew melon, peeled, seeded, and diced

3 fresh purple figs, quartered

6 black cherries

12 blackberries

2 tablespoons pomegranate seeds, for garnish

To prepare the dressing, place the sugar, mustard, salt, and vinegar in the bowl of an electric mixer. Add the grated onion and onion juice and mix on low speed. Turn the mixer to high and gradually add the oil in a steady stream until well incorporated. Continue to mix on high speed for 10 minutes longer, until the dressing is very thick. Stir in the poppy seeds, transfer the dressing to an airtight container, and reserve in the refrigerator.

To prepare the fruit salad, first make the melon baskets. Take 3 of the cantaloupe melons and use a sharp paring knife to make large V-shaped incisions into the circumference of the melons until the melons separate into 2 halves (see the photo). Cut off no more than about 1-1/2 inches from the bottom of the melon halves so that they will stand flat. Still working on the rind side, use the knife to carefully make another incision in a V-shape about 1/4 inch below the original V-shaped cuts, cutting just 1/2 inch into the flesh. Then, starting at the top point of each wedge, cut downward into the wedge between the flesh and the rind. Gently pull the top edge of each point away from the flesh, forming a flower petal shape (see the photo).

Stand the remaining cantaloupe and the honeydew melon on a cutting board and peel away the rinds using a long paring knife. Cut the melons in half, remove the seeds, and then cut the flesh into small dice. Transfer to a bowl. Add the figs, cherries, and blackberries and mix gently. Spoon equal amounts of the fruit mixture into each melon basket and garnish with the pomegranate seeds. Serve the poppy seed dressing on the side.

Chef's Note: The dressing can be used on any salad containing fruit.


from:
Neiman Marcus Taste: Timeless American Recipes
by Kevin Garvin with John Harrisson


Read more: Recipe: Neiman Marcus Fruit Salad in a Melon Basket with Poppy Seed Dressing http://www.globalgourmet.com/food/cookbook/2007/nieman-marcus-taste/fruit-salad-melon-basket.html#ixzz0z5mJEQeH

Apple Crisp

This cinnamon-scented crisp is best served still warm from the oven, topped with a scoop of vanilla, cinnamon, or caramel ice cream. The secret to a crunchy, chunky topping is working the oat mixture into large clumps with your hands -- this helps the topping hold together atop the apples while toasting to a golden brown.  I have substituted granola for the oats when I add cranberries.  Talk about a crunchy top!

Prep: 20 minutes

Total: 1 hour 25 minutes

Ingredients

Serves 8

3/4 cup all-purpose flour (spooned and leveled)

1/4 cup packed dark-brown sugar

1/2 teaspoon salt

1/2 cup plus 2 tablespoons granulated sugar

8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes

1 cup old-fashioned rolled oats (not quick-cooking)or granola.

pecans (optional)

3 pounds apples, such as Empire, Rome, or Braeburn, peeled, cored, and cut into 1/2-inch chunks

2 tablespoons fresh lemon juice

1/2 teaspoon ground cinnamon

3/4 cup cranberries

Directions

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. If you are adding pecans do it now.Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. If using cranberries  add them now. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

Adapted from Everyday Food, October 2007