MINNEAPOLIS--Award winning Twin Cities cookbook author Beth Dooley has just released her latest book, In Winter's Kitchen, a celebration of the people behind the thriving locally grown movement which has its roots in the heartland. Here are a few recipes you'll find in the new book. Beth also has numerous public appearance planned to celebrate the release of her new book. See below the recipes on this page for details.
Apple Tart with Butter Crust
Makes one tart or pie
Basic Butter Crust
1-1/4 cups all-purpose flour
½ teaspoon fine salt
1/2 cup cold, unsalted butter
4 tablespoons ice water
Blend together the flour and salt. Using your finger tips or a pastry blender (or in a food processor, fitted with a steel blade) cut the butter into the mixture until it resembles a lumpy meal. Drizzle in the ice water while gently tossing with a fork (or pulse into the food processor), until the water is incorporated.
Using your hands, gather the dough into a ball. Turn it onto a work surface and divide in half. Lightly flour your hands and a work surface and flatten the dough into a 5-inch disk. Wrap each disk and refrigerate until fir, at least 1 hour or overnight.
Apples and Cranberries
About 2 pounds apples, peeled, cored and cut 1/8-inch thick
1/2 cup fresh cranberries
2 tablespoons sugar
1/4 cup unsalted butter, cut into 1/4-inch pieces
Preheat the oven to 425 degrees F. lightly butter and flour a 10 to 12-inch tart or pie pan.
On a lightly floured work surface, with a lightly floured rolling pin, roll out the dough to a 14 inch round and transfer to the prepared pan. Bake the shell until it's slightly golden, about 10 minutes. Remove.
Arrange the apple slices over the lightly baked shell and scatter the cranberries over the apples. Sprinkle with the sugar. Dot the butter over the apples and cranberries. Bake until the apples are tender and slightly browned, about 25 to 35 minutes. Remove and allow to cool.
Serves 8 to 12
If you're in possession of those old-fashioned cast iron corn stick pans by all means use it. A cast iron skillet works nicely as well.
6 tablespoons unsalted butter
1 cup fresh cornmeal
3/4 cup flour (either all-purpose or a mix of whole wheat and all-purpose)
1 teaspoon of baking powder
½ teaspoon baking soda
½ teaspoon of salt.
1 ½-cups buttermilk
2 tablespoons honey
Preheat the oven to 375 degrees F. Put the butter into a 8 to 10 inch or divide to put into 12 corn stick or muffin pans and place in the oven to melt. Remove and then pour most of the excess butter into a medium mixing bowl. (This way, the pan is greased while you're melting the butter.)
In a large bowl, whisk together the dry ingredients. In the bowl with the melted butter, whisk together the buttermilk, eggs and honey. Fold the milk-egg mix into the cornmeal and stir lightly until just smooth.
Pour the batter into the buttered skillet or the prepared pans and place in the oven. Bake until lightly browned and springy when touched, about 15 minutes for the corn sticks and muffins and 25 minutes if using the large pan. Serve warm.
Old Fashioned Maple Sweets
Serves 6 to 8
You can make the entire dish ahead and simply warm it in the oven before folks arrive. It's almost sweet enough to be served for dessert!
3 pounds sweet potatoes (about 6 to 8 medium sweet potatoes)
¼ cup maple syrup
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
Splash of whiskey, optional
Salt and pepper to taste
Butter for the baking dish
Preheat the oven to 400 degrees F. Wash the sweet potatoes, poke lightly with a fork and roast in the oven until the skins are shriveled and the potatoes are very tender, about 45 to 50 minutes. Remove and allow to cool enough to handle. Peel and set aside. Lightly butter a medium baking dish.
Reduce the heat to 300 degrees F. In a small saucepan, heat the syrup with the butter and stir in the cinnamon, nutmeg, and season with whiskey and salt and pepper to taste. Slice the potatoes and layer, brushing with the maple syrup in between the layers. Pour any remaining syrup over the potatoes. Bake until the potatoes are glazed and hot, about 20 minutes.
Fresh Cranberry Relish
Make this in a food processor or blender. It will keep several days in the refrigerator.
2 cups fresh cranberries, rinsed and sorted
2 tablespoons orange zest
¼ cup fresh orange juice
¼ cup chopped crystalized ginger, optional
2 to 3 tablespoons sugar or honey, to taste
Turn all of the ingredients into a blender or food processor and chop until fine. Store in a covered container in the refrigerator.
Do not add the sweetener until after the berries have popped open as it will make them tough. This sauce keeps beautifully in covered container in the refrigerator. Add a chopped apple or pear for variety.
2 cups fresh cranberries, rinsed and sorted
¼ cup cider or orange juice
3 tablespoons sugar, honey or maple syrup, to taste
Put the cranberries and juice into a medium saucepan and set over high heat and bring to a boil. Reduce the heat and simmer until the berries have popped open, about 3 to 5 minutes. Stir in enough sugar, honey or maple syrup to taste.
about ½ cup should be plenty. Season with chopped crystalized ginger and/or orange zest.
Beth's Dooley's upcoming signings for In Winter's Kitchen:
Sat. Nov. 21 Mill City Farmers Market, Mill City Museum, 704 2nd Ave., Mpls, 10:00 am - 1:00 pm
Sat. Nov. 28 The Wedge Table, 2412 Nicollet Ave. So, Mpls - 10:00 am - 1:00 pm
Dec. 1, Urban Olive / Chapter 2 Books, 226 Locust St., Hudson, WI 6:00 pm
Sun. Dec. 6 Linden Hills Farmers Market, 3815 Sunnyside Ave. Mpls. 10:00 am - 1:00 pm
Wed. Dec. 9, Bockley Gallery, 2123 21st St. Mpls. (right next to Birchbark Books) 5:30 am - 7:30 pm
Sat. Dec. 12 Barnes & Noble, Calhoun Village, 3216 W. Lake St.. Mpls. 11:00 am - 1:00 pm