Category: Fall Recipes

Porcini Mushroom & Herb Turkey Breast
November 24, 2021

Porcini Mushroom & Herb Turkey Breast

Many people think that if you don’t cook the traditional whole turkey for Thanksgiving then it is not Thanksgiving.  I disagree.  White meat is typically preferred over dark meat by most so why not consider the turkey breast instead?  My Porcini Mushroom & Herb Turkey Breast brings all the flavor of a slow-roasted whole turkey but with less hassle.  The addition of both dried and rehydrated porcini mushrooms brings the umami and depth of flavor that you would expect from your Thanksgiving turkey.

 

For the pairing, I chose a Portuguese red, Textura Pura Red 2018 that came as part of my JD Selections Wine Club.  It is a very distinct wine that combines fresh red fruit, spice, and earth.  It really pairs well with the mushroom undertones in this dish.  And I love the tannins which give this wine some nice structure and a very long finish.  The best part about this wine is its versatility.  It also paired beautifully with many of the Thanksgiving side dishes including my Orange & Cinnamon Cranberry Sauce.

 

This recipe has no ratings just yet.

Porcini Mushroom & Herb Turkey Breast

November 24, 2021
: 4-6

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Ingredients
  • 1 2 ½ lb bone-in Turkey breast
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon Porcini mushroom dust (see note below)
  • 1 medium carrot, chopped into 4 large flat pieces
  • 1 whole shallot, peeled and cut in half
  • 2 tablespoons extra virgin olive oil
  • 1 package dried porcini mushrooms
  • ½ cup white wine
  • 1 cup good chicken stock
  • Kosher salt and freshly ground black pepper
Directions
  • Step 1 Preheat oven to 450 degrees.
  • Step 2 Mix together the Herbs de Provence and porcini mushroom dust and set aside.
  • Step 3 Remove the turkey breast from the package and dry thoroughly with paper towels. Season on both sides with kosher salt and freshly ground black pepper.
  • Step 4  Add porcini mushrooms to a small bowl and add 1 cup of boiling water. Let the mushrooms rehydrate for about 15 minutes. Remove the mushrooms from the liquid and set them aside. Reserve ½ cup of the mushroom liquid.
  • Step 5 Place the carrots and onion on a ½ sheet pan and season with 1 tablespoon olive oil, salt, and pepper. Place the turkey breast on top. Drizzle 1 tablespoon olive oil over the skin of the turkey breast. Season liberally with the Herbs de Provence and mushroom dust mixture.
  • Step 6 Place the turkey in the oven for 15 minutes. Remove from the oven and reduce the oven temperature to 350. Add the wine, ½ cup chicken stock, and ½ cup of mushroom liquid to the pan. Place the turkey back in the oven and cook for another 35-45 minutes until a meat thermometer registers to 165 degrees. Carefully remove the turkey from the pan and let rest on a cutting board for 20 minutes before slicing.
  • Step 7 Remove the carrot and shallot from the pan. Place the pan drippings in a small saute pan with a ½ cup chicken stock and the reserved porcini mushrooms. Heat for 5 minutes and serve alongside the sliced turkey.
  • Step 8 Serve with your favorite side dishes.
  • Step 9 Note: To make “Porcini Mushroom Dust”, add a package of dry porcini mushrooms to a food processor or spice grinder. Pulse until you have a small crumb or “dust”.
Fall Recipes, Thanksgiving
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by valerie.smith28
Orange Cinnamon Cranberry Sauce
November 21, 2021

Orange Cinnamon Cranberry Sauce

It wouldn’t be Thanksgiving in our family if I didn’t make my classic Orange Cinnamon Cranberry Sauce. It is just one of those dishes I’ve been making for as long as I can remember and always a crowd favorite. There is just something about the tart, fresh cranberries, the sweetness of the maple syrup, and the underlying orange flavor from the Grand Marnier.  It is familiar and comforting, always.

 

For the wine pairing, I wanted to try the Portuguese red I was pairing with the turkey and Mushroom & Leek Bread Pudding. Amazingly, it complements this side dish too. The notes of red fruit and nicely balanced acidity pair well with the tart and not overly sweet sauce.

 

This recipe has no ratings just yet.

Orange Cinnamon Cranberry Sauce

November 21, 2021
: 4-6

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Ingredients
  • Zest and juice of 1 orange
  • 3 tablespoons of maple syrup
  • 1 tablespoon Grand Marnier
  • 1 bag of fresh cranberries
  • 1 cinnamon stick
  • Pinch of salt
Directions
  • Step 1 In a medium saucepan, combine maple syrup, orange juice, orange zest and Grand Marnier over medium heat. Stir to combine.
  • Step 2 Next, stir in the cranberries, salt, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently (about 5 minutes).
  • Step 3 Continue cooking, for about 5 minutes, or until all or most of the cranberries have popped and most of the liquid has been absorbed. Remove from the heat and remove cinnamon stick. Let cool for 20 minutes. Cover and refrigerate until ready to use.
Fall Recipes, Thanksgiving
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by valerie.smith28
Mushroom & Leek Bread Pudding
November 10, 2021

Mushroom & Leek Bread Pudding

Thanksgiving is usually a large family gathering for us with lots of food and wine pairings. It has all the traditional trimmings; full turkey, potatoes, stuffing, an assortment of veggies, and a multitude of side dishes. It is a massive undertaking, but so worth the time with family! This year, with a much smaller group of family in town, I decided to downsize, and create some new recipes while keeping a bit of the tradition everyone loves.

 

My newest recipe, Mushroom & Leek Bread Pudding, was inspired by a recent dish we tasted at one of our favorite local restaurants. On special that night was a Mushroom Bread Pudding served with a silky cheese sauce on top.  I loved this dish and knew I needed to create my own version. The perfect pairing for this decadent dish is a Portuguese red I recently received in my wine club shipment.  The earthy aroma and bold flavor really complimented the richness of the cheese sauce and woodsy mushroom flavor.

 

This pairing will definitely become a new family tradition!

 

This recipe has no ratings just yet.

Mushroom & Leek Bread Pudding

November 10, 2021
: 4-6

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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 large leek, rinsed and chopped (about 2 cups)
  • ¾ pound mushrooms, sliced
  • 1 teaspoon Herbs de Provence
  • 2 garlic cloves, finely minced
  • 5 cups stale challah bread, cut into medium-size cubes
  • ¾ cup Gruyère cheese, grated
  • 4 eggs
  • 2 cups half and half
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh tarragon
  • 1 tablespoon fresh chive
  • ¼ lb. Truffle brie
  • 1 tablespoon white wine
  • 1 tablespoon half and half
  • Salt and freshly ground pepper
Directions
  • Step 1 For the leeks, heat a small saute pan with 1 tablespoon butter and 1 tablespoon olive oil. Add the leeks and cook over medium-low heat for about 10 minutes until they are softened. Remove from heat and set aside.
  • Step 2 For the mushrooms, heat a medium saute pan with 1 tablespoon butter and 1 tablespoon olive oil. Add the mushrooms and Herbs de Provence and cook over medium heat until they begin to soften. Add chopped garlic and continue to cook another 2 minutes until the mushrooms are lightly browned. Stir in the leeks and remove from the heat. Season with salt and pepper.
  • Step 3  Preheat the oven to 375 degrees. Butter a 2-quart baking dish and set it aside.
  • Step 4 In a large bowl, combine the bread cubes, the mushrooms and leek mixture, and the gruyere cheese. Transfer to the prepared baking dish.
  • Step 5 To make the custard, whisk together the eggs, half and half, mustard, and fresh herbs. Season with salt and freshly ground pepper. Pour the custard over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
  • Step 6 Place in the oven and bake 25-30 minutes, until browned. Remove from the oven and let stand at room temperature for at least 20 minutes before serving
  • Step 7 To serve, heat the brie, 1 tablespoon half and half, and 1 tablespoon white wine over low heat. Once combined, remove from the heat and drizzle over the bread pudding. Serve with your favorite Turkey and Cranberry sauce recipes!
Fall Recipes, Thanksgiving
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by valerie.smith28
Roast Pork Loin with Spinach & Fennel Stuffing
October 30, 2021

Roast Pork Loin with Spinach & Fennel Stuffing

One of my favorite times of the year to entertain is early Fall.  The days are still warm and the nights are clear and crisp.  I always try to bring a little “wow” factor to the meal transition.  With football on the TV, I wanted to create something hearty and satisfying, but with a bit of sophistication. My Roast Pork Loin with Spinach & Fennel Stuffing recipe fits the bill!  It serves a big group, provides for leftovers, and has the healthy factor built-in. It is simply comforting on a fall day. And I love the purple and green color the romanesco brings to this dish. This is healthy, sophisticated, and begs for a white wine pairing.

 

Sancerre, from the Loire region of France, completes this pairing. The Sauvignon Blanc grape, in all of its crisp and subtly flavored finish, cuts through the richness of the pork and elevates this meal to restaurant quality. If the meal eases you into fall, the wine will let the hints of summer linger just a bit longer.

 

Cheers

 

This recipe has no ratings just yet.

Roast Pork Loin with Fennel Stuffing

October 30, 2021
: 6-8

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Ingredients
  • 1 4 lb. pork loin roast (ask the butcher to butterfly)
  • 4-5 strands of butcher twine
  • 2 tablespoons extra virgin olive oil
  • ½ tablespoon Kosher salt
  • 1 teaspoon freshly ground pepper
  • ½ cup white wine
  • ½ cup chicken stock
  • 4 whole garlic cloves
  • Stuffing
  • 3 cups, Baby spinach, chopped
  • 1 medium fennel bulb, finely diced (1cup)
  • 1 small leek, rinsed thoroughly & finely diced (1 cup)
  • 1 green onion, chopped
  • 3 slices of pancetta, chopped into small cubes
  • 1 teaspoon Herbs de Provence
  • ¼ cup white wine
  • ¼ cup chicken stock
  • 1/3 cup panko bread crumbs
  • 2 cloves of garlic, finely minced
  • lemon zest (2 lemons)
  • ¼ cup of parsley
  • Kosher salt & pepper to taste
Directions
  • Step 1 Preheat oven to 400 degrees
  • Step 2 To make the stuffing, heat 2 tablespoons olive oil in a large pan. Add the pancetta and cook for about 3-4 minutes until brown. Add the leek, green onion, fennel & Herbs de Provence and cook until softened (8-10 mins) on medium-low heat. Add spinach and garlic cloves and cook for an additional 3 minutes.
  • Step 3 Add the wine to deglaze the pan and cook for 1 minute. Add the chicken stock and cook for another 2 minutes. Then add the panko and cook for 1 minute longer. Remove from heat, and add lemon zest, parsley, and season with salt & pepper. Let cool to room temperature.
  • Step 4 Place the pork on a cutting board and dry with paper towels. Using a meat mallet, pound the pork so that it is an even thickness. Season pork on both sides with salt & pepper.
  • Step 5 Spread an even layer of the stuffing over the pork. Roll up the pork. Tie securely with 4-5 strands of butcher twine.
  • Step 6 Place pork in a roasting dish with ½ cup of white wine and ½ cup chicken stock. Roast for approximately 1 hour. Remove from heat and let stand for 15 minutes. Slice in ¼ inch thick slices and serve with your favorite side dish.

 

 

 

Fall Recipes
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by valerie.smith28
Zucchini Involtini
October 13, 2021

Zucchini Involtini

I recently made a batch of my Fresh Ricotta Cheese and wanted to come up with a new recipe to use up the leftovers. Since it was the end of zucchini season, I decided to create my own version of a classic, Italian Involtini.  My Zucchini Involtini recipe combines rich and creamy ricotta cheese with the fresh flavors of lemon and basil.  Complemented by my homemade, Simply Paired Tomato Sauce, it is a match made in heaven!

 

For the pairing, I went a bit unconventional.  I chose a citrus-based sauvignon blanc from northeastern Italy. Sauvignon blanc is one of the most popular white wine grapes in the world. And like most grapes, the flavors of sauvignon blanc vary widely based on the region.  I like the crisp texture, citrus, and floral notes of an Italian sauvignon blanc best with this dish.  Not only does it pair beautifully with the ricotta filling but surprisingly paired just as well with my Simply Paired Tomato Sauce.  Add your favorite crusty bread and you have the perfect weeknight meal!

 

This recipe has no ratings just yet.

Zucchini Involtini

October 13, 2021
: 4
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Ingredients
  • 2 medium zucchini
  • 1.5 cups fresh ricotta cheese
  • Zest of 1 lemon
  • 1 tablespoon chopped basil
  • 1 tablespoon extra virgin olive oil
  • ½ cup parmesan cheese
  • 1 cup Simply Paired Tomato Sauce
  • Kosher salt and freshly ground black pepper to taste
Directions
  • Step 1 Heat oven to 375 degrees
  • Step 2 Slice zucchini length-wise about a 1/8 inch thick using a mandoline or sharp knife. Place the zucchini slices in an even layer on a baking sheet lined with parchment paper. Bake for about 3-5 minutes at 375 until the zucchini has softened enough to be pliable to roll up. Remove from heat, season with salt and pepper, and cool for about 5 minutes.
  • Step 3 Add the ricotta cheese to a medium-size bowl. Add the lemon zest, olive oil, basil, and ¼ cup of parmesan cheese to the bowl. Season with salt and pepper to taste. Stir to combine.
  • Step 4 In a small rimmed baking dish (8×8) place about ½ cup of tomato sauce on the bottom of the dish. Take one zucchini and spread one tablespoon of the ricotta mixture over the zucchini leaving a little bit of a rim and delicately roll them up. Place your rolled zucchini on top of the tomato sauce standing up and close together. You should have around 12-15 rolled zucchinis in the dish. Cover the top with the remaining sauce. Then add the remaining ¼ cup parmesan cheese on top. Bake on 375 for around 15 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with grilled ciabatta or focaccia.
Fall Recipes, Summer Recipes
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by valerie.smith28
Fall Kale Salad
November 18, 2020

Fall Kale Salad

Thanksgiving is such a memorable holiday in my family.  It is the “kick-off” to the whirlwind holiday season and everyone is happy and festive.  For many families, the star of the Thanksgiving meal is the turkey.  But in my family, it is the side dishes.  There can never be enough side dishes at the Thanksgiving table!  My favorite recipe is my Fall Kale Salad.  It is light, healthy yet surprisingly rich and satisfying.  Everything you would expect from a Thanksgiving side dish!

 

For the pairing, I chose a White Burgundy from France.  It is unexpectedly one of my all-time favorite pairings!  I love how the crisp and acidic flavors of the wine complement the sweetness and tartness of the cherries in the salad.  And White Burgundy is also a fuller-bodied white wine so it matches the richness and creaminess of the fresh ricotta cheese.  To make your own cheese, check out my recipe here.

 

I love this pairing so much that it has become a weekday staple in our house meant to be enjoyed long after the Thanksgiving holiday.  To learn more, check out my White Burgundy pairing page.

 

This recipe has no ratings just yet.

Fall Kale Salad

November 18, 2020
: 4
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Ingredients
  • ¼ cup fresh ricotta cheese
  • small butternut squash
  • ¼ cup tart cherries
  • 1 small to medium bunch Tuscan kale
  • ¼ cup caramelized pecans (store-bought)
  • 1 tablespoon extra virgin olive oil
  • Dressing
  • 2 tablespoons champagne vinegar
  • 4 teaspoons maple syrup
  • 1 tablespoon extra virgin olive oil
  • Kosher salt & freshly ground black pepper
Directions
  • Step 1 Preheat the oven to 425 degrees.
  • Step 2 Place the ricotta in a strainer lined with a paper towel. Let it sit at room temperature for 30 minutes and up to 1 hour.
  • Step 3 Peel the butternut squash and cut in half to separate the long, seedless end (the neck) from the wider end. Cut the neck into ¼ inch cubes. You can reserve the remaining squash for another recipe.
  • Step 4 Place the squash onto a parchment-lined baking sheet. Toss with a tablespoon of olive oil and season to taste with salt and pepper. Roast the squash in the oven for approximately 15 minutes. Add the cherries to the squash and stir to combine. Continue to roast for another three minutes. Remove from the oven and place in a large serving bowl and set aside.
  • Step 5 To make the salad, remove the rib from the kale and chop it into thin strips. Add to the bowl with the squash mixture. Add the strained ricotta cheese and pecans.
  • Step 6 To make the dressing, whisk together the vinegar and maple syrup. Slowly add the olive oil. Season to taste with salt and pepper. Add the dressing to the bowl and toss to combine. Season with salt and pepper and serve.

 

 

Fall Recipes
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by valerie.smith28
Halibut & White Bean Ragout
October 29, 2020

Halibut & White Bean Ragout

Simply Paired is all about fresh, healthy and of course, simple recipes. Fish has always been a big part of my recipes. With the arrival of fall, I was looking for a heartier fish dish that would work well with the season’s flavors. This Halibut & White Bean Ragout seems to hit all the marks. It has the creaminess of the white beans and the saltiness of the prosciutto which accentuates the meatiness of this fish. It provides a stew-like experience. And, it is easy to quickly whip up during a weekday dinner.

You might be thinking this would pair with a bigger white wine like a chardonnay. But, for me, the richness of the ragout calls for something a bit unconventional….a medium-bodied yet fruity red with a great nose that is super food-friendly…..for me, that screams Beaujolais! Check out my Beaujolais pairing page to hear more about this versatile red.

 

 

This recipe has no ratings just yet.

Halibut & White Bean Ragout

October 29, 2020
: 4
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Ingredients
  • 1 pound halibut (ask your fishmonger to remove the skin)
  • 3 tablespoons extra virgin olive oil
  • ½ cup of diced prosciutto or speck
  • 2 garlic cloves, sliced thinly
  • ¼ teaspoon red pepper flake
  • 3 cups swiss chard, stems removed
  • ½ cup dry white wine
  • 1/2 cup low sodium vegetable or chicken broth
  • 1 tablespoon tomato paste
  • 1 15 oz can of cannellini beans
  • 1 1/2 teaspoons fresh thyme
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper to taste
Directions
  • Step 1 Heat 1 tablespoon olive oil in a large skillet. Add the prosciutto and cook over medium heat for 2-3 minutes until lightly brown. Remove from the pan.
  • Step 2 Add another 1 tablespoon of olive oil to the pan and add the garlic, red pepper flake, and 1 teaspoon of thyme. Cook for 30 seconds. Add the tomato paste and cook for 1 minute. Add the swiss chard and stir for about 1-2 minutes until it starts to wilt. Add the wine and cook for about 2 minutes. Add the stock and beans and bring to a boil. Reduce the heat to low, cover the pan, and cook for about 5 minutes. Remove from the heat and season with salt and pepper. Set aside.
  • Step 3 For the fish, season with salt & pepper. Heat 1 tablespoon of olive oil in a non-stick pan. Cook the halibut for about 3 minutes per side until cooked through.
  • Step 4 To serve, spoon the bean and chard ragout into the center of the plate. Place the halibut on top. Drizzle with extra virgin olive oil, fresh thyme, and lemon zest.
Fall Recipes
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by valerie.smith28
Veal Chop with Salsa Verde
March 23, 2020

Veal Chop with Salsa Verde

Tuscany holds a special place in my heart because it was the first international trip for our family and my daughter’s 4th birthday.  We spent an amazing 10 days with family & friends immersing ourselves in the Tuscan culture.  What I learned from that trip is that quality and simplicity in cooking really make a difference!

 

This trip was the first time I had ever tasted a “Super Tuscan” wine.  A Super Tuscan is a term used to describe red wines from Tuscany that may include the use of grapes not from the Tuscan region.  These grapes include Merlot, Cabernet Sauvignon, and Syrah. This wine is so special to me that I wanted to find an equally special dish to pair with it.  A good quality veal chop, simply prepared with a fresh salsa verde is the perfect fit.  I am lucky to have a small, local farm, Birchrun Hills Farm to source quality meats and cheeses. Check them out at https://www.birchrunhillsfarm.com/ 

 

To learn more about Super Tuscan wines, check out my Super Tuscan pairing page.

 

This recipe has no ratings just yet.

Veal Chop with Salsa Verde

March 23, 2020
: 2
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Ingredients
  • 2 veal chops, bone-in
  • Salt & pepper to taste
  • 2 cups baby arugula
  • 1 scallion, green part only
  • 2 tablespoons of capers
  • Zest of 1 lemon
  • 1/8 teaspoon of red pepper flake
  • 1 tablespoon of freshly chopped basil
  • 1 small garlic clove, finely minced
  • ¾ cup of EVOO
  • ½ teaspoon of salt
  • ¼ teaspoon of pepper
Directions
  • Step 1 For the Salsa Verde: Lay arugula on cutting board, place your capers on top and coarsely chop to a chunky pesto consistency.
  • Step 2 Place the mixture into a bowl and add the lemon zest, red pepper flakes, garlic, scallions, basil, salt, and pepper. Mix together, taste, and adjust seasonings. Set aside.
  • Step 3 For the Veal Chop: Dry veal chops with paper towels. Add 1/2 tablespoon of salsa verde to each side of the veal chop. Rub evenly with your fingers. Let sit at room temperature for 30 minutes.
  • Step 4 Heat grill to high. Be sure to clean grates well. Grill veal chop 5 minutes on the first side and 4 minutes second side for a 1-inch thick chop. Remove from grill. Drizzle additional salsa verde over the steaks. Let stand for 10 minutes before serving.
Fall Recipes
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by valerie.smith28
Grilled Polenta and Mushrooms
January 12, 2020

Grilled Polenta and Mushrooms

I started my wine journey with Pinot Noir so it will always hold a special place in my heart.  I first learned about American Pinot Noir by reading “Wine for Dummies”.  I then went to my first wine tasting, Robert Mondavi, and it was there that I really fell in love with Pinot Noir wines.  I became passionate about the different regions known for making great Pinots:  from the Russian River Valley in California to the Willamette Valley in Oregon to the hills of the Burgundy region of France.  I love Pinot Noir!

 

This dish offers a great opportunity to try two great but very different Pinot Noir wine regions: the Willamette Valley in Oregon and the Russian River Valley in California.  Pinot Noir and mushrooms are a match made in heaven so you really can’t go wrong.  Try out both and let me know what you think in the comments below!  To learn more, check out my Pinot Noir pairing page.

 

This recipe has no ratings just yet.

Grilled Polenta and Mushrooms

January 12, 2020
: 4-6
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Ingredients
  • 1 pound mixed mushrooms, coarsely chopped (baby Bellas, shitake, oyster, etc.)
  • 1 scallion, finely chopped
  • 1/8 teaspoon red pepper flakes
  • ½ teaspoon Herbs de Provence
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup white wine
  • Kosher salt & Pepper to taste
  • a Quality packaged tube of polenta (I like Ancient Harvest)
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon butter
  • ½ cup fresh Parmesan cheese
  • Fresh basil for garnish
Directions
  • Step 1 Heat grill to medium-high
  • Step 2 For the mushrooms, heat olive oil in a sauté pan. Add mushrooms and scallion to the pan. Stir to combine with the olive oil then lower heat to medium and leave alone for approximately 2 minutes to let the mushrooms cook.
  • Step 3 Stir the mushrooms and continue to cook for another 2-4 minutes until they are evenly brown. Stir in the red pepper flakes & Herbs de Provence. Cook for another minute then add the wine. Cook for approximately 1 minute until much of the wine is absorbed. Remove from heat and finish with a squeeze of lemon, pinch of salt & pepper, and the butter. Set aside.
  • Step 4 For the polenta, slice half of the tube into ½ inch pieces. Dry well with paper towels. Brush with olive oil on both sides and season with salt and pepper.
  • Step 5 Place polenta on a clean, hot grill. Grill for approximately 5-6 minutes per side or until you see nice grill marks. Remove from grill and place on serving platter or board. Spoon approximately 1 – 2 tablespoon of mushroom mixture over each polenta slice. Finish with a drizzle of olive oil, a sprinkle of parmesan cheese and garnish with fresh basil.
Fall Recipes
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by valerie.smith28
Maple Pecan Apple Tart
January 12, 2020

Maple Pecan Apple Tart

I’ve never really been great at making desserts.  But the fact is that when you entertain, people expect an amazing dessert.  So I’ve learned to create a few simple, yet elegant desserts.  One of my favorites for the Fall is Maple Pecan Apple Tarts.  Store-bought puff pastry is one of my favorite ingredients for making “on the fly” appetizers and desserts.  While it can be intimidating to work with at first, once you start you will wonder why you haven’t used it sooner!  What’s great about this dessert is that it captures the flavors of Fall from ingredients you probably already have in your pantry.

 

The wine pairing for this dessert was simple, a Tavel Rosé from France.  It is the epitome of Fall.  Tavel Rosé is characterized by a dark pink color and a more robust flavor than Provence Rosé.  The rich and spicy flavor will complement the maple and apple flavors beautifully. Check out my Rosé pairing page to learn more.

 

This recipe has no ratings just yet.

Maple Pecan Apple Tart

January 12, 2020
: 6-8
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Ingredients
  • 1 package of puff pastry (I prefer DuFour brand)
  • ½ cup of maple syrup
  • 1 tablespoon ghee or butter
  • 1 tablespoon apple cider
  • 1/8 teaspoon cinnamon
  • 2 teaspoons of apricot jam
  • Pinch of salt
  • 1 cup chopped pecans
  • 2 Honeycrisp apples
  • 1 lemon, juiced
  • 1 cup of boiling water
Directions
  • Step 1 Preheat oven to 400 degrees and line 2 baking sheets with parchment paper
  • Step 2 Remove puff pastry from package and let thaw on the kitchen counter for about 30 minutes or until soft enough (yet still cold) to roll out.
  • Step 3 To make the filling, combine maple syrup, ghee, apple cider, jam, and cinnamon in small non-stick sauté pan. Heat on low until just combined. Remove from heat and add in the pecans and pinch of salt. Set aside to cool.
  • Step 4 To prepare the apples, combine the lemon juice and boiling water in a medium bowl. Slice the apples in half and remove the core. Slice the apples as thinly as you can. Then add to the lemon juice water mixture. Let sit for 10 minutes while you prepare the puff pastry.
  • Step 5 To prepare the puff pastry, work with 1 sheet at a time, keeping the other sheet in the refrigerator to stay cold. Sprinkle work surface with flour so the dough does not stick while rolling. Roll out dough to approximate 10×13 size rectangle. Using a round cookie cutter, cut out large circles of the dough and place on parchment-lined baking sheets. You should get between 4-6 circles depending on the size of your cutter. Place the baking sheet in the freezer for 5-10 minutes to firm up the dough before adding the filling. Repeat with the second sheet of puff pastry.
  • Step 6 To assemble, place 1-2 tablespoons of the pecan mixture in the center of the circle leaving about a ¼ inch border. Top with 1 layer apples, placing them evenly around the circle slightly overlapping. Bake for approximately 15-18 minutes until puffed around the edges and golden brown. Drizzle with leftover pecan mixture and set aside to cool. Finish with a sprinkle of powder sugar and serve. Leftovers (if there are any) are great with morning coffee!
Fall Recipes
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by valerie.smith28

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