APPLE PIE RECIPE - NYT COOKING - RECIPES AND COOKING ...
In 2013, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.)
Provided by Sam Sifton
Total Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and 3/4 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.)
- Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place this plate, with the dough, in the freezer.
- Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter.
- Remove pie crust from freezer and put the cooled pie filling into it. Cover with remaining dough. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
- Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
Nutrition Facts : @context http//schema.org, Calories 310, UnsaturatedFatContent 6 grams, CarbohydrateContent 52 grams, FatContent 11 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 4 grams, SodiumContent 186 milligrams, SugarContent 35 grams, TransFatContent 0 grams
BLACK CAKE RECIPE - NYT COOKING - RECIPES AND COOKIN…
Although black cake is descended from the British plum pudding, for Caribbean-born New Yorkers and their children, who number more than half a million, it evokes nostalgia for the islands, where the baking was a solemnly observed annual ritual. The cake is baked just before Christmas and eaten at Christmas dinner and afterward, in thin slices, for as long as it lasts. Because of the soaking of the fruit and the use of brown sugar and a bittersweet caramel called browning, black cake is to American fruitcake as dark chocolate is to milk chocolate: darker, deeper and altogether more absorbing.
Provided by Julia Moskin
Total Time 4 hours
Yield 3 or 4 cakes, about 4 dozen servings
Number Of Ingredients 19
Steps:
- At least 2 days before baking, combine prunes, raisins, currants, cherries, candied peel, rum and brandy in a glass jar or sturdy plastic container. Cover tightly; shake or stir occasionally.
- When ready to bake, put soaked fruit and almonds in a blender or food processor; work in batches that the machine can handle. Grind to a rough paste, leaving some chunks of fruit intact. Add a little brandy or wine if needed to loosen mixture in the machine.
- If burning sugar, place a deep, heavy-bottomed pot over high heat. Add 1 cup white or light brown sugar, and melt, stirring with a wooden spoon. Stir, letting sugar darken. (It will smoke.) When sugar is almost black, stir in 1/4 cup boiling water. (It will splatter.) Turn off heat.
- Heat oven to 250 degrees. Butter three 9-inch or four 8-inch cake pans; line bottoms with a double layer of parchment or wax paper.
- In a mixer, cream butter and 1 pound light or dark brown sugar until smooth and fluffy. Mix in eggs one at a time, then lime zest, vanilla and bitters. Transfer mixture to a very large bowl. In a separate bowl, combine flour, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in fruit paste and 1/4 cup burnt sugar or molasses. Batter should be a medium-dark brown; if too light, add a tablespoon or two of burnt sugar or molasses.
- Divide among prepared pans; cakes will not rise much, so fill pans almost to top. Bake 1 hour, and reduce heat to 225 degrees; bake 2 to 3 hours longer, until a tester inserted in center comes out clean. Remove to a rack.
- While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.
Nutrition Facts : @context http//schema.org, Calories 353, UnsaturatedFatContent 4 grams, CarbohydrateContent 60 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 5 grams, SodiumContent 53 milligrams, SugarContent 37 grams, TransFatContent 0 grams
More about "cuban cracker recipe recipes"
APPLE PIE RECIPE - NYT COOKING - RECIPES AND COOKING ...
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 310 per serving
- Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. Remove and allow to cool on a windowsill or kitchen rack, about two hours.
CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH RECIP…
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 570 per serving
- When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).
HOOSIER PORK-TENDERLOIN SANDWICH RECIPE | FOOD NETWO…
Reviews 4.8
Total Time 40 minutes
- Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.
51 COMFORTING CASSEROLE RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
Reviews 4.9
BLACK CAKE RECIPE - NYT COOKING - RECIPES AND COOKIN…
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine caribbean
Calories 353 per serving
- While cakes are hot, brush tops with rum and let soak in. Repeat while cakes cool; they will absorb about 4 tablespoons total. When cakes are completely cool, they can be turned out and served. To keep longer, wrap cakes tightly in wax or parchment paper, then in foil. Store in a cool, dry place for up to 1 month.
ROPA VIEJA RECIPE | BON APPéTIT
From bonappetit.com
Reviews 4.3
- Divide ropa vieja among plates. Top with cilantro. Serve with rice, maduros, and beans alongside.
THE BEST RECIPES OF 2021, ACCORDING TO OUR READERS — EAT ...
From eatthis.com
THE BEST RECIPES OF 2021, ACCORDING TO OUR READERS — EA…
From eatthis.com
GLUTEN FREE BAGUETTE RECIPE - GLUTEN FREE RECIPES, #1 ...
From gfjules.com
BUCKEYE BARS - THE WASHINGTON POST
From washingtonpost.com
14 TRADITIONAL CUBAN SIDE DISHES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CAROLINE'S COOKING - INTERNATIONALLY INSPIRED RECIPES …
From carolinescooking.com
RECIPE ARE PERFECTS – FREE DAILY RECIPES
From reciperfects.com
RECIPES | YUMMLY
From yummly.com
LECHON ASADO - CUBAN ROAST PORK - CAROLINE'S COOKING
From carolinescooking.com
KEY LIME PIE VII | ALLRECIPES
From allrecipes.com
ALL THE RECIPES FROM ‘RECIPE CLUB’ - THE RINGER
From theringer.com
RECIPE CONTESTS - PRIZES & MORE | TASTE OF HOME
From tasteofhome.com
CLASSIC CHEESE BALL RECIPE - SIMPLY RECIPES
From simplyrecipes.com