Savory with a hint of sweetness from honey and molasses.
I made one with two slices of American and some pickled red onions today and that was also delicious. I definitely need to make meatloaf more often just for the sandwiches.
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Practice run. I’m finding it a little dry, and may try a different recipe, but for now, I’m planning to try a vegan version with maple syrup for honey and “vegan butter”. For the vegan butter, how about straight coconut oil?
Also I’m working with dried apricots and not apricot jam, and I’m wondering about subbing that dried apricot danish filling. Any thoughts?
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Tart tatin from Baking with Dorie. This is a great way to make tart tatin. Caramel sauce is made and poured into whatever you want to use for the tart. This sauce hardens , raw apples are layed on top and then your pastry. I made all butter pie dough. As the tart bakes the caramel melts and the apples produce juices. I would make my caramel a little darker next time. The result was a wonderful melt in your mouth tart which was served with whip cream. I have a Emile Henry tart tain baking pan which i have used and always got burned spots. Not with this method. DH will be getting his most favourite dessert more often now.
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Apple and Calvados cake https://www.theguardian.com/food/2022/nov/28/apple-and-calvados-cake-recipe-by-fergus-henderson. This oil based cake was closer in taste and texture to what I consider a standard apple cake. Still looking for “the one”.
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What are the characteristics of the “one” you’re looking for ?
More apple, less spice and less sweet.
Have you tried this Marie Helene’s cake from Dorie Greenspan’s book?
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Emergency Treat! Chocolate Chip Bars
Granddaughter’s coming and I have nothing. This has been all over the internet, it’s as quick as it gets and was quite good. The family took it all home with them after their visit. 4 Ingredients.
1/2 cup butter melted, cooled. Mix thoroughly with 2 eggs, dump in a yellow cake mix, stir and then add 12 oz of chocolate chips. ( I added walnuts) Spread in buttered 13x9 and bake. I had a Bob’s Red Mill Yellow Cake mix in the cupboard, so this worked out. By the time they arrived it was ready to eat.
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Marie-Helene’s Apple Cake was going to be my suggestion as well, since it doesn’t have spices and is just enough cake to hold the apples together.
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All that … more apple, less spice, and less sweet…sounds great to me, too. What did you think of the calvados addition? I love calvados, so I’m wondering.
This is similar to one I bake, it’s very apple heavy and extremely moist. This year I substituted melted butter for the oil, I think it was even more moist than usual. My recipe only uses 1/2 cup oil.
Pink Lady apple walnut streusel tart, 3 pink lady apples, cubed, a whiff of cinnamon, toasted walnuts, a crispy delicious tart.
And the last of the San Marzano tomatoes, ricotta , Asiago, herbs, a swipe of tapenade on the bottom of the frozen tart shell, 8” dark mold. I process the Asiago in the FP until finely grated, then add in the ricotta and process until silky smooth, add egg and herbs, s/p.
I like to serve this with a salad, sometimes green beans on the side.
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Very nice! Does giving up their juices make the apples collapse, or do they retain some firmness? I like it when they collapse completely.
Last time I made this, I browned the butter first and it was delicious.
Yum. Another success!
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Thank you, BG, both were PDG,
The calvados does add another dimension of flavor. I might revisit this recipe Drunken Apple Cake and Marie-Helene’s apple cake.
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I like the dark rum in Marie-Helene’s, but calvados would work really well there, too.
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