A Rose, By Any Other Name; Would Taste as Sweet

This may be a little over the top, but they sure were good!

I was in Whole Foods during my quest for Paella rice. Of course, I had to stop by the dessert counter, where they had these cute little tartlettes topped with apple rosettes. I decided "Hey, I can do that". It seemed simple enough, at least at first.

Then I got to thinkin, which is always a questionable past time for me, that they probably poached the apples to make them softer. OK, I had a bottle or Orange Muscat, so that should work well enough. Still not to complicated..... Cool!

BUT apples need cinnamon and stuff.. Or better yet, caramel... So that was when I decided to reduce the poaching liquid and use it to make a caramel. OK, it was starting to get a little complicated, I'll admit it, but still not too bad, I guess.

THEN, I was at Venissimo Cheese shop with my best friend Ken, looking for Mozarella di Bufala, cause I promised to make him the BEST Pizza Margherita... EVER!! With my San Marzano tomatoes, tomorrow. (I have been waiting to do this all summer; ever since I planted the bushes) That was when I saw the Piave Vecchio (pee-AH-vay VEK-ee-oh)

which just happens to be EXCELLENT with tropical flavors as well as apples and pears. I will be the first to admit that I LOVE cheese and apples together, I also love apples and caramel... BUT will apples caramel and cheese go together? I had to find out if it worked.. OK, so NOW it became all kinds of complicated. But this is what I came up with.....

Verdict... WELL worth it... Delicious!!!!

Apple Rosette Tartlettes with Piave Vecchio
in Orange Muscat Caramel

Crust:
This is a standard "Tassy" crust that my mom use to make, it makes 24 tartlettes shells, but my new mini-muffin pan is slightly shallow compared to my old one, so I had a little left over dough. And I wont lie to you, this dough is REALLY sticky and kind of a pain to work with, but it has an excellent texture and a rich flavor.

1 1/2 cups AP Flour
1 8oz pkg Cream Cheese (softened)
1/2 cup (8 oz) UnSalted Butter (softened)
pinch of Kosher Salt

Beat Cream Cheese and Butter together until light and fluffy.

Work in the flour and a pinch of salt until a soft dough forms

Wrap and refrigerate for 1 hour

Break into small pieces and press into tartlette pan or mini muffin pan.

Cover and Refrigerate until ready to fill.

Filling:
3 Medium Granny Smith apples.
1 bottle of Orange Muscat
juice of 1 lemon
2 oz Piave Vecchio

Fill a sauce pan with the 3/4 of the bottle of Orange Muscat
Add the Lemon Juice
Peel and quarter the apples and slide them into the wine/lemon mixture to keep them from browning.

Grab your mandolin or a super sharp knife; remove apples, 1 quarter at a time, and slice between 1 & 2 mm thick; returning the slices to the wine/lemon mixture, grab another quarter and repeat.

Move the sauce pan to a low flame and bring the wine and apples to a simmer.
Remove from heat after 2 minutes (that's all it takes) and let the apples soak and cool in the wine for 1 hour.

Grate the Piave Vecchio.

Divide between the 24 tarlettes.

Recover and chill.
Line the counter with Wax Paper (It just makes it easier to clean up later)
Lay down 8 apples slices, overlapping about 1/4 inch.

Begin rolling the side closest to you, tightly at first, but becoming more loose as you come to the end.

Tip the roll upright and fluff the slices to create petals. (I usually make about 6 at a time)

When you have several made, remove the tartlette pan and place the rosettes atop the shredded cheese, fluffing the petals again if necessary; recover and chill while making more rosettes.

When you have made all the rosettes (you may have a few apple slices left over)

Filter the poaching liquid and add the remaining 1/4 bottle of wine.

Place over low heat and reduce to about 3/4 cup. (this is for your next step which is the caramel)

Preheat oven to 350 degrees

Orange Muscat Caramel
3/4 cup Sugar
Pinch of Kosher Salt
2 TB Water
3/4 cup Wine Reduction
1/2 tsp Cinnamon
2 TB Unsalted Butter
4 TB Heavy Cream

Add Cinnamon to the Wine Reduction.

Place Sugar, pinch of salt and water in a sauce pan and warm over medium-low flame

until the sugar melts and becomes dark amber in color. (The wine reduction is going to add sweetness back in, so darker caramel is preferred)

Remove from heat and carefully add the wine reduction.
Return to low flame and stir until the hardened caramel melts.

Add Butter and Heavy Cream, stirring until the butter melts.

Remove from heat and cool enough (but still warm) to pour into a squeeze bottle (it just makes things easier)

Drizzle caramel sauce over the rosettes, being careful not to overfill the tartlette shells. (Cause it will seep down when baking)

You just want to catch as many of the apple petals as possible...

Bake the tartlettes in the oven for 30 minutes. (See what happens when you over do the caramel sauce?)

Let cool in the pan for 10 minutes before moving to a wire rack.

The Savory Saltiness of the Cheese, the Complex Sweetness of the Caramelled the tang of the Apple with hints of Wine, Cinnamon and Orange... Awesome! The apples has a gentle tooth to them, not over done, but not still crispy either... Gonna be doin this one again... Very soon :)

Mangia!!
~~

Prepare a Pair of Pears - Grilled Pear Salad

I knew it was bound to happen at some point. I love participating in the BakeSpace Challenges every month, but the last half of last month and the first two-thirds of this Month have been EXTREMELY busy. So I missed out on last months challenge, and I am down to the wire on this one…. I suppose it should not bother me too much, I DO enjoy living life on the edge. After all, the earth is round, it’s not like you can fall off or something… (OK, yeah, that was kind of lame)

Be that as it may, this month’s challenge was particularly interesting for me. It was Fruits of the Grill, while avoiding such items as Peaches and Pineapple (cause they have been all over the Food Network for years). Yes, and while Grapes and Blueberries might pose complications, there are many other fruits out there that will more than likely benefit from a quick fly by the BBQ to receive some ultra sexy grill marks. Yeah, that’s right. I said it… Grill marks just make food sexy. I am pretty darn sure that this penchant for ‘Fire Branding’ is related somehow to the ‘Open Flame’ gene on the Y chromosome, but hey, whaddya gonna do?

So back to Fruit Flamage... I finally decided that I was going to do a spin on a fruit salad that my mom would make when I was a kid. We always made a trip to Hood River, in the early fall, to pick up crates of both Elberta peaches and Red Bartlett pears.

I am going to digress for a second about the peaches before returning to the pears… Elberta peaches have GOT to be the best peach on the planet… I swear… It was the original “Georgia Peach” until the 60s when industrial hybrids started taking over. The sad part is that in the early 80’s, in Hood River, a really late frost decimated the trees, now the orchards have all been replanted with something called ‘Western Pride’ They just aren’t as good. Seriously, they aren’t… There was a subtle spiciness to the Elberta that is completely lost in the Western Pride.

My parents would ‘pressure can’ all the peaches and pears for the winter months, well, after a few nights of fresh fruit. I was not able to get my hands on a fresh red Bartlett; it’s still a little early… But since I am grilling it, I really think a d’Anjou will hold up better as it's a little firmer than the Bartlett. Red d’Anjous originated as naturally occurring bud sports found on Green d’Anjou trees. "Bud sports" are spontaneous, naturally occurring genetic mutations occurring on trees and plants; they are fairly rare and often go unnoticed. Red Anjous, however, did not go unnoticed; in fact this rarity occurred twice. The first red sport of Anjou was discovered in the 50's near Medford, OR, and a second red sport was discovered in the late 70's in Parkdale, OR (Parkdale is just south of Hood River).

OK, I promise -- that is the end of my fruit filled musings. The original fruit salad hails from those chill evening in the middle of January; mom would break out a jar of pears and make this fruit salad. Very simple and very delicious… OH HO!!!! I think I just experienced an epiphany while I am typing this up… I think this particular dish is responsible for my Sweet & Salty fascination. My mothers original version was simply a Pear half sprinkled with shredded Sharp Cheddar cheese with a small dollop of homemade Mayonnaise and a colorful sprinkle of Paprika. Deliciously sweet yet salty from the cheddar and a slight tang from the Mayonnaise. It was one of my favorite things growing up, and even when I didn't really know how to cook, I could still assemble a pretty good facsimile... Yeah, the store bought mayo is a little lacking...

Tonight, however, I am going to put a spin on this, since my "potential ingredient" knowledge has been expanded over the years. With that being said, the Pears are to be grilled, the Sharp Cheddar has become Pecorino Romano, the Mayonnaise has transformed into Crème Fraîche and the Paprika has morphed into Cinnamon. And T-H-E-N, I'm going to drizzle the whole thing with a Balsamic Reduction AND an Orange Muscat-Cinnamon Reduction.

OK, I'll admit I am kind of going over the top a little. But hey, that is the purpose of the BakeSpace Challenge... Exercising your Creative Muscle. This would not be my first flop... and I am sure that it will still be somewhat edible when I am done... LOL

Grilled Pear Salad

2 d’Anjou or Bosc pears (If you are simply going to serve this un-grilled, I would suggest a Comice pear)
1/2 of a Lemon
Shredded Pecorino Romano
Crème Fraîche
Cinnamon
Orange Muscat Reduction
Balsamic Reduction
Walnut, Macadamia Nut Oil or even a cooking spray (for brushing the fruit)

The reductions are fairly simple....
For the Orange Muscat Reduction, place 1 1/4 cups Orange Muscat wine in a sauce pan over low heat, add a cinnamon stick and bring to a simmer... (Try not to actually boil it)

Reduce to about 1/3 cup and set aside to cool before pouring into a little squeeze bottle.

For the Balsamic Reduction, place 3/4 cup Balsamic Vinegar in a sauce pan, bring to a gentle simmer until reduced to about 1/2 cup (it will be pretty thick at this point)

Remove from heat and cool before pouring into another little squeeze bottle.

OK, Grilled Pear Time....

Begin heating the BBQ Grill or your Grill pan.
Peel and slice the pears and half, lengthwise; remove the core.

Rub each half of the pear with the Lemon to prevent browning.

Lightly coat the grill with oil or cooking spray.
Place the pears, cut side down, on the hot grill for 2 minutes.

Turn and grill the backside for another minute or 2. (Common, tell me those grill marks aren't just sexy)

Place in a dish and sprinkle with Shredded Pecorino Romano; place a small dollop of Crème Fraîche in the spot where the core was removed then sprinkle with a pinch of Cinnamon (this is more fore décor purposes than anything else, Mace will work too)

Drizzle with Balsamic Reduction
Drizzle with Orange Muscat Reduction

Serve with more Chilled Orange Muscat…

I guess the premise was OK, but it needs work... Especially with the plating... What a Mess!!!
It didn't turn out the way I had it pictured in my head. The flavor was still really good, but I think it needed more cheese, and I think I will drop the Orange Muscat Reduction... Just a little too much sweet that didn't need to be there. I would have been better off just brushing the pear face with Grand Marnier.

Mangia!!
~~

Evocative Endive - Old Glory Endive Salad

Yes, it’s late at night and your hungry…. You didn’t have time to grocery shop this evening and it’s now midnight in a town that rolls up the sidewalk at 11pm… Yes, San Diego is pathetic that way. For all it’s professed urban-ish-ness, after 11pm the only things open are the nightclubs and bars. And while you recognize that pretzels, peanuts and beer are all well and good, being responsible for some of the greatest advancements of humanity, you wanted real food.

Time to raid the refrigerator… Slim pickins, that’s for sure. Then in the crisper drawer, you find a small head of Red Endive (ON-deev) that you totally forgot about…(How long HAS that been in there? Still smells fine though, can’t be too long)… Hmmm and Pecans left over from the Coconut Pecan Pie… oooo and a little Gorgonzola… some Olive Oil and a little Fennel Pollen and Voila…!!

Something very reminiscent of either Endive Fennel Salad or Seared Prosciutto Wrapped Endive… Kinda patriotic too, with the Red Endive and White and Blue cheese…. Hmmmmm

Old Glory Endive Salad

Endive (Red or Green)
Blue Cheese (Gorgonzola)
Broken Pecans
Olive oil (Extra Virgin or Citrus Infused Oil)
Fennel Pollen

Break of the individual leaves of the endive and fill with crumbled blue cheese and broken pecans.

Sprinkle each filled leaf with a tiny amount of Fennel Pollen.

Drizzle with Olive oil and serve.

Awesome with Orange Muscat!!

Mangia!!
~~

Piggin Out On Prosciutto - Porcine Extravaganza, Take 2

I apologize for not having step by step photos on this one and the 1 picture that did turn out, isn't all that great. But is simply a variation on a theme - Prosciutto Wrapped Pork Loins in Caper Pan Sauce.
The Pork loins are stuffed with Cambazola, a Blue Brie for all intensive purposes, which is what led to the modification of the pan sauce.
Capers might not be so wonderful with the blue cheese, but Muscat wine makes a delicious counter point. Thus was born this recipe.

I was lucky enough to have a test subject. This was one of the various meals I cooked while my friend Joe was visiting from Yuma over the 4th of July weekend. A friend of mine from BakeSpace, Matt74, had made fingerling potatoes wrapped in prosciutto several days before. Yet more BakeSpace inspiration... Thus I decided if I was gonna be "cookin me up some pig", I was gonna be a hog about it. ;)

Your gonna wanna start the taters first though. They take 40 minutes, unless you have already partially baked or steamed them.

Cambazola Stuffed Prosciutto Wrapped Pork Loins

4 boneless pork loin chops
8 oz Cambazola
8 thinly sliced Prosciutto di Parma
2 tsp rosemary leaves, rough chop
2 tsp fresh sage leaves, rough chop
1/2 tsp freshly crushed black pepper
2 TB extra virgin olive oil

Plus more for rubbing down the pork loin chops.

Preheat oven to 350°.
Your pork loin chops should be at least 1inch thick and fat trimmed away.
Slice a pocket into the side and stuff with about 2 oz of Cambazola.
Season each side of pork loin chop evenly with rosemary, sage and cracked black pepper.
Take 2 pieces of thinly sliced Prosciutto and wrap one continuous band around each pork chop until Prosciutto meets.
After all pork loins have been wrapped, heat 10-inch, preferably non-stick sauté pan, to medium-high heat and brown pork chops evenly on both sides (approximately 1 1/2 - 2 minutes per side).
Place all pork chops on sheet pan and cook in preheated oven for approximately 10 minutes for medium; 20 minutes for well down.

Remove them from the baking pan and tent; they should rest for 5 minutes to finish cooking.

Save fond in sauté pan as well as any fond on baking sheet, this will be used for Orange Muscat Cream sauce.

Orange Muscat Cream Sauce

1/4 cup Orange Muscat wine
1/3 cup heavy cream
Juices from the Baking sheet and/or the sauté pan.

Scrape the fond from the baking sheet into the sauté pan over high heat.
Deglaze pan with 1/4 cup wine and reduce by half or to 1/8 cup.
Lower heat and add heavy cream.
Stir well and reduce slightly to thicken slightly.
When the sauce has the desired consistency, remove from the heat and drizzle it over the prosciutto wrapped pork loins.

Serve with Prosciutto Wrapped fingerling potatoes and Dry Sauted Asparagus

Prosciutto Wrapped Fingerlings

4 oz Prosciutto
6 oz Fingerling Potatoes
Rosemary
Thyme
Olive oil
Salt & Pepper

Preheat oven to 375 Degrees and line a baking sheet with parchment or foil.
Toss fingerlings with Olive Oil, Herbs and Salt and Pepper.
Wrap each one in a piece of Prosciutto and place on baking sheet.
Bake for 40 minutes.

Serve.

Mangia!!
~~