Imagine the possibilities of a gin-infused cocktail, autumn salad, buttery grilled fontina cheese sandwich, or even a dessert tartlet!
Start this year anew, beyond the requisite check-it-off-the-list slice and dip! We share with you some recipes to transform apples & honey into a splendiferous swim through flavors, textures, and delights.
Honey Apple Macarons
by Katrina Jazayeri, Owner, Juliet in Somerville
Leave it to the owners (Josh Lewin & Katrina Jazayeri) of Juliet restaurant, featured in Bon Appétit’s 50 best new restaurants in America, to turn apples & honey into layers of magical, delectable, and delightful goodness! Note to novice bakers: this recipe is actually easier than it looks!
Honey Apple Macarons
- 2 cups fine almond meal
- 2 cups powdered sugar
- 4 egg whites, lightly beaten and divided in half
- 1/3 cup water
- 2 cups granulated sugar
- Preheat oven to 300 degrees.
- Sift together powdered sugar and almond meal.
- Add half of the egg whites and mix with a rubber spatula until fully combined.
- Using an electric mixer, beat the remaining half of the egg whites to make soft peaks.
- Meanwhile, heat the granulated sugar with the water over low to medium heat. Heat until the sugar is completely dissolved, but don’t stir the sugar and water together. If you have a thermometer, heat until 244 degrees.
- Slowly stream this hot sugar mixture to the beaten egg whites and turn mixer to high speed. Mix until the resulting mixture is stiff and dense. It should also appear smooth and glossy.
- Gently fold both mixtures together with a rubber spatula until fully combined.
- Put cookie batter into a pastry bag fitted with a plain piping tip. On a cookie sheet lined with parchment paper, deposit 2 inch circles on the tray, spacing them a 1/2 inch apart. Allow them to rest until the tops are just dry. If you touch them gently with your finger, the batter should not stick to you. Approximately 20 minutes.
- Bake for 8-10 minutes or until the cookies are slightly golden.
- For the filling: Apple butter is basically applesauce cooked until it turns dark brown. Buy your favorite applesauce. Cook 2 cups in a saucepan over low heat until it is thickened and dark golden brown.
- In a separate pan, cook 1/4 cup of honey until it boils and turns dark brown and smells nutty.
- Combine the honey and apple butter and sandwich this simple but delicious filling between two matching macarons.
Pink Pearl Apple Tart
by Julie Marie Craig, Always with Butter blog
As seen on the JCDS Rosh Hashanah holiday card.
Pink Pearl Apple Tart
- 1 1/4 cups (156g) flour
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup (114g) butter, cold & cubed
- 3-4 tbsp ice water
- 5 pink pearl apples, thinly sliced
- 6 crab apples, thinly sliced
- 1/4 cup turbinado sugar
- powdered sugar, for dusting
- Preheat oven to 350.
- Whisk together flour, sugar and salt. Cut in butter until it resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time until it sticks together. Form into a disk and wrap in plastic wrap. Chill for at least 1 hour.
- On a lightly floured surface, roll out dough to slightly bigger than a 12” x 8” tart pan with removable bottom. Line pan with the dough and trim off any excess.
- In a bowl, toss both apples with the turbinado sugar. Arrange apple slices evenly in crust. Drizzle with honey.
- Bake 30 minutes until crust is golden brown and apples are beginning to wrinkle. Cool completely. Serve with a dusting of powdered sugar.
Baked Apples & Honey
By Mara Littman (JCDS)
As I was coming up with Rosh Hashanah recipes, I was probably eating this very dish with Greek Yogurt on top for my lunch! My mother (Linda Littman) made the tangine. She’s quite pleased to have her work of art included in this post!
Baked Apples and Honey
- 3 apples – any variety cut into 1-inch chunks
- 2 tbsp honey
- 1/2 cup water (if you are using an open baking dish)
- Pre-heat the oven to 350.
- Place apples into the dish.
- Drizzle honey over apples.
- Add 1/2 cup of water for an open baking dish. (Water is not necessary for the tangine since the apples cook in its juice.)
- Cook for 20 minutes, toss apples, so they cook evenly. Cook another 20-25 minutes. (For the tangine, cook undisturbed for 40-50 minutes, depending on your preference of the apples’ doneness.)
- Eat warm or chilled. Top with ice cream or Greek yogurt.
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