Tag Archives: Apple

labor of love. [buttermilk-baked chicken sandwich w. apple, onion & bacon slaw, fried green tomato, green goddess dressing & cheddar]

June 12th, 2015 by | comments


Soooo, this chicken sandwich took me three hours to make, but it was completely worth it–I swear! The sandwich and all of its components were delicious. I just hope you’re not afraid of getting a little messy, because you’re bound to end up with slaw on your hands and dressing on your face!

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an apple a day keeps the doctor away. [apple tart w. custard & orange-apricot glaze]

November 13th, 2010 by | comments

I still had 5 Granny Smith apples leftover after making apple pie, so I decided to make use of them. Of course, I could have eaten them plain and been healthy, but I’ve never been fond of green apples. However, I do enjoy them when baked, since their sourness is typically masked by other flavors (such as cinnamon and sugar).

I searched the Food Network website and decided on Paula Deen’s five-star apple tart recipe. As I’ve said many times before, I knew this dessert was bound to be delicious, since Paula is the baking queen. Sure enough, the tart was delectable.

Initially, I was unsure about pairing cinnamon-sugar coated apples (recipe did not call to season apples) with the orange juice and apricot preserves glaze. But my skepticism was erased after taking a perfect first bite of crust, apple, custard, glaze and whipped cream. The sweet flavors of the warm tart melted in my mouth.

Next time I make this dessert, I would pre-cook the apples in cinnamon and sugar (like I did for the apple pie) since they still had somewhat of a crunchy texture after baking. Nonetheless, the apples paired beautifully with the buttery shortbread crust and sweet glaze. With all the components combined, this tart was a truly delicious dish—especially when topped with a dollop of fluffy homemade whipped cream.

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slice of heaven. [apple-buttermilk custard pie w. homemade cinnamon whipped cream]

November 10th, 2010 by | comments

For my first attempt at making apple pie, I wanted to find a recipe that received rave reviews or five-stars. I came across a recipe from Cooking Light magazine that put a healthier twist on the average apple pie, but looked equally delicious.

I decided to use my own crust recipe (from Betty Crocker) because I already knew how to make and handle the dough. I followed the pie recipe almost exactly, only altering a few measurements. The recipe made too much buttermilk filling for a 9-inch pie pan and since I did not have a 10-inch pan, I only used about three-fourths of the filling. Otherwise, the pie might have overflowed.

Upon my first bite, it was difficult to tell that this recipe came from a healthy food magazine. The flavor and texture of the pie was wonderful, from the sweet cinnamon flavor of the soft Granny Smith apples to the subtle saltiness of the flakey crust. Sprinkling the streusel mixture on top added yet another dimension and texture to the pie. But how could I forget the homemade cinnamon whipped cream? My decision to add a bit of cinnamon to the cream and spoon a dollop on top of the pie was the perfect last touch, taste-wise and presentation-wise.

Next time I make apple pie, I’d like to try making one with a top crust; however, this recipe was still a winner!

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