Autumn

Vogue Gardening + Apple Frangapaine Tart Drizzled with Salted Caramel

October 30, 2014

It has been a couple weeks since my last post. I have been busy traveling and also testing apple recipe after apple recipe, both savory and sweet. I tried an apple and brussel sprout pickled slaw that topped my favorite squash soup. I grated apples for a chia seed breakfast porridge. Of course a variety of pies, tarts and galettes. But I finally decided to share this apple frangapaine tart drizzled with salted caramel. I thought it might be a Thanksgiving Dinner worthy dessert! It is quite simple but does include multiple steps. If you are in a pinch, the prep time could be greatly reduced with store bought dough, almond cream, and caramel. But the homemade version is well worth the time. Plus this recipe makes two tarts. One for eating directly from the oven, the other is meant to be frozen and baked on a cold morning.

I have also wanted to try Aran’s Gluten Free Apple Hazelnut Oat Cake and Cider Baked Apples.

I had the pleasure of working with the very talented Trisha Jones earlier this Fall. She is self-taught photographer that strives for a more natural, less edited imaged to truly capture what is unique about the subject. Trisha resides in Three Forks, Montana and covers the valley shooting expressive portraits. Her ambition and energy is contagious and I hope to collaborate again. You can view some of her work on Instagram here and Facebook here. Thank you Trisha for this vibrant shoot.

Apple Frangapaine Tart Drizzled with Salted Caramel

HOW TO MAKE IT….

1. Preheat oven to 350.
2. Make the almond cream. Scrape into a bowl and set aside.
3. Butter tart mold and make pate sucree dough.
4. Spread a thin layer of apple butter on the bottom of the crust and then refrigerate for 15 or so minutes. If you do not have apple butter, it can be eliminated.
5. While dough is chilling, peel and core 3 apples. Thinly slice and try to keep the shape of half an apple.
6. Spread half the almond cream on top of apple butter and arrange apples on top.
7. Bake for 40 to 50 minutes until crust is golden brown and the frangapaine is puffed and golden.
8. Make the salted caramel while tart is baking.
9. Drizzle salted caramel over tart and serve. Best eaten the day of!

Note: The second assembled tart can be frozen for up to 2 weeks. Bake directly from freezer, adding several minutes to baking time.

WHAT YOU’LL NEED For the Pate Sucree Dough // Recipe from SF Baking Institute

329g (2 2/3 c.) all-purpose flour
142g (1 1/8 c.) Powdered sugar
1/2 tsp. Baking powder
1/4 tsp. Salt
148g (1 stick + 2 Tbs.) Butter
112g (~6 large) Egg yolks
1 tsp. vanilla
66g (2/3 c.) Almond flour

Sift the flour, powdered sugar, baking powder, almond flour, and salt and add to a mixing bowl fitted with a paddle.
Add the butter and mix on medium low speed until mealy (course corn meal texture).
Add the egg yolks and vanilla and mix on low speed until the dough comes together.
Divide dough into two equal discs. Use parchment paper to roll out. Sometimes I place a yardstick on each side of the disc while I roll out dough to help get the correct thickness (~1/4 inch). Do not pull or stretch dough when forming to mold. Trim edges at an angle starting with the outside. Place on a baking sheet. Makes (2) 4.5-inch x 13.75-inch rectangular tarts. I used this tart mold here.

WHAT YOU’LL NEED For the Almond Cream

1 stick of butter, room temperature
½ c. granulated sugar
1 egg, room temperature
1 ¼ c. almond flour
¼ c. all-purpose flour
1 Tbs. rum

Using a stand mixer, cream the butter and sugar. Add the egg and rum and scrape the bowl as needed. Add the almond meal and flour and mix until incorporated. Almond cream can be refrigerated up to 5 days or frozen for 2 months.

WHAT YOU’LL NEED For the Salted Caramel

½ c. granulated sugar
¼ c. cream
2 Tbs. butter
½ tsp. salt
½ tsp. vanilla extract

Heat a small saucepan over medium high heat. When the pan is hot, sprinkle a small amount of sugar into pan and allow the sugar to melt without gaining too much color. Continue to sprinkle sugar and swirl pan to fully melt each addition. Once all the sugar is completely melted, cook to a deep reddish brown. (Note: the lighter the color of caramel, the sweeter.) The color can change rapidly. Be cautious to avoid burning the caramel.

Remove from heat and add warm cream mixture in batches, stir rapidly. Be careful, the mixture will splatter and steam. Add vanilla extract and stir until smooth. Sometimes it helps to reheat the caramel after adding the cream mixture for a smooth consistency. Cool until slightly thickened. Caramel can be stored at room temperature for up to 1 week.

Vogue Gardening & Country Carrot Cake

October 12, 2014

Can you believe my horse, Buddy, doesn’t like carrots or apples?

I made this cake for my oldest sister’s birthday a couple weeks ago. It’s a traditional carrot cake with a couple twists. Currants in lieu of raisins, limited spices, and grated pear for extra moisture. I also included goat cheese in the frosting, unexpected tang with every sweet bite!

In case you want something less traditional, try this Cocoa Carrot Cake with Cocoa Crumble. I also made this a couple weeks ago for a party. Unlike the recipe, I baked mine in a 9”x13” pan for about an hour and cut into individual squares for serving. My take on a Coffee Cake with a W O W factor.

Celebrate the Indian Summer we have all been enjoying and EAT CAKE this week!

Country Carrot Cake // serves 12 to 15

1 ½ c. canola oil
2 c. sugar
3 eggs
2 c. grated carrots
1 c. grated pear
2 ½ c. flour
1 tsp. soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
½ c. currants

Preheat oven to 350 F.

With an electric mixer, mix together wet ingredients. Sift together dry ingredients and whisk together. Slowly add dry mixture to wet mixture in batches. Stir in currants.

Spray two 9-inch circular cake pans and line with parchment paper. Spray again and dust with flour. Divide batter into two pans and bake for 35 to 45 minutes. Insert a toothpick at 35 minutes. If removed and clean, cake is done baking. If not clean, bake for remaining 10 minutes.

Allow cakes to cool for 20 minutes. Run a knife along the edge and invert onto a cooling rack.

Frosting

8 oz goat cheese, room temperature
8 oz cream cheese, room temperature
½ c. butter, room temperature
3 Tbs. maple syrup
1 tsp vanilla
3 c. powdered sugar
¼ c. toasted pecans, for topping

In a mixing bowl with whisk attachment add cheese, butter, maple syrup, and vanilla and whisk until smooth. Add powdered sugar in batches and continue whisking until smooth and creamy.

I like to individually wrap the cooled cakes in saran and freeze before frosting. I think it makes frosting a cake a lot easier. I am not too methodical when it comes to frosting but here is a step by step process for mastering layer cakes.

Vogue Gardening & Corn Chowder

September 21, 2014

My sister’s and I use to sell sweet corn at the Farmer’s Market in Bozeman when we were little girls. We would spend the night before picking and bagging the corn and then waked at the crack of dawn the following morning to help load all the gunny sacks in the back of the pick-up. Mom and dad would drive us to the market, park the pick-up in our usual spot, ensure we had enough change for the first couple of customers and then give us the thumbs up. We quickly learned our strengths and settled into our positions. The accountant, the laborer, the supervisor and the marketing director. Can you guess who was who? We had fun and learned valuable life lessons. Thanks mom and dad.

So it’s not surprising that I still like to frequent outdoor markets. Even though most produce was plucked from my own garden this summer I often supplemented my baskets with different varieties offered at the market or by a generous neighbor and/or friend. Wandering aimlessly through outside markets is probably one of my favorite ways to pass time. I would start every morning at a market if I could. Nothing suits me more than a basket of produce on the shoulder and a hot beverage and pain au chocolat in hand. I find myself inspired and invigorated after markets and thankful for farmers and ranchers.

It snowed a week or so ago. It warmed up again but the Autumn air is not to be mistaken. So I decided to make this corn chowder for dinner last week. It’s a family favorite. Everyone looks forward to the invite. I often diversify the soup with different toppings. This time, I added a heaping spoonful of tangy roasted poblano salsa. Sometimes its avocado and creme fraiche. Other times it’s a dollop of Greek yogurt and fresh herbs. Be creative but be sure to try this tangy poblano salsa at least once!

Charred Corn Chowder with Tangy Roasted Poblano Salsa // Serves 4 to 6

5 or 6 ears of corn on the cob, about 2 c. of kernels for the soup
1 medium onion, diced
4 celery stalks and greens, chopped
1 tsp. parsley
1 tsp. ground cumin
pinch of red pepper flakes
2 garlic cloves, minced
1/4 c. quinoa
1/4 c. white wine
1 quart vegetable stock
1 c. coconut milk
2 oz. goat cheese ricotta

Tangy Roasted Poblano Salsa

2 poblanos
1/4 red onion, about 1/2 c. diced
1 to 2 limes
1 Tbs. extra virgin olive oil
1/2 ear of corn

Heat grill to 400 F. Char corn and poblanos on all sides. Remove from grill and allow corn to cool before handling. Place charred peppers in a plastic bag, twist the top closed and allow to steam until cool to the touch, about 15 minutes. Peel off the charred skin and chop poblanos.

In a large stock pot, heat 1 to 2 Tbs. oil to medium. Add onion and celery. Cook until softened and translucent. Add spices and garlic. Rinse quinoa and add to stock pot and toast for about 1 minute. Add white wine and cook until absorbed. Add vegetables broth, bring to a boil and then turn heat down to a simmer until quinoa is cooked. About 15 to 20 minutes. Cut corn kernels from cob and add to stockpot. Reserve 1/2 a cob for the salsa.

Pour half the soup into a food processor or blender and puree. Transfer back to stockpot and add coconut milk and ricotta. Stir until incorporated and turn heat to warm.

In a mixing bowl, add chopped poblanos, diced red onion, corn kernels from 1/2 ear, lime juice, and olive oil. Stir and add salt and pepper to taste.

Serve soup with a heaping spoonful of salsa.

Apple Walnut Bundt Cake

April 28, 2014

It is the end of April and I should be updating you about the latest on the Ranch. But don’t hold your breath. I spent the month of April seeking sunshine so unfortunately no ranch news but instead a tasty bundt cake! But I can tell you April was a busy month breeding females, delivering sale bulls, and spring cleaning. So this is what you have to look forward to next year!

If you follow me on Instagram you know there was an abundance of apples on the Ranch last Fall. After multiple variations of tarts, pies and galettes we decided to can and freeze the rest. We washed the apples, peeled and sliced, then mixed them with a little lemon. We froze the apples in 8 cup batches in a gallon sized zip lock bag. Why? Because apple pie is a favorite around here and 8 cups makes the perfect packed pie!

The frozen apples proved to be quite convenient during the winter months!

I came across this recipe for an Spiced Apple Walnut Bundt Cake and I thought with a little modification it could be a good base recipe for the frozen apples. The key here is to use granulated sugar instead of maple syrup because the frozen apples have plenty of moisture and adding more liquid would probably contribute to a less appealing soggy cake. If you like the idea of using maple syrup, try drizzling the cake with a maple glaze instead of dusting with powdered sugar.

I have baked this bundt cake A LOT during the past winter months. Mostly because it pairs perfectly with my morning cup of tea but also for it’s simplicity and remembrance of Fall. The perfect marriage of apples and walnuts has passed the test of time. And this cake is extra moist from the frozen apples.

And just in case you were wondering, you can buy the Heritage Bundt Pan by Nordic Ware at Williams-Sonoma. It’s a classic pan that captures the nostalgia of the original stoneware molds that have been used for centuries in Germany to bake kugelhopf. And it’s just a favorite of mine!

November 24, 2013

Goodness gracious. It appears I have been so busy enjoying the lovely fall weather that I have neglected my blog a bit. To make it up to you, I have decided to post my all-time favorite cookie recipe. They are delicious. And perfect during the holidays. They are a cake-like pumpkin cookie with chocolate chunks and candied ginger, topped with a scrumptious, creamy cinnamon frosting. I am warning you in advance, these treats are irresistible. And if you are like me and have a hard time saying “no”, be prepared to lose all self control. These morsels WILL get the best of you and your caloric intake!

October 14, 2013

The Apple. One of my favorite fruits.

Plucked straight from the tree it’s crisp and juicy.

I know, I know, there are millions of juicy, delicious fruits 10 times more exciting than an apple. But I like apples for their simplicity and practicality. Throw them in a purse for a mid-day snack or your carry-on bag for a treat on the flight. They seldom bruise and always satisfy. Not to mention……An apple a day keeps the doctor away. Right?? And I’m certainly one who avoids trips to the dr.

We have a few apple trees around the ranch, 18 to be exact. All different varieties. And all scattered about in a handful of yards. My parent’s have 4 trees at their house. Each of which they planted the year we were born. This year, my little sister’s tree produced the most incredibly sweet and juicy fruit. The perfect size, and the most beautiful shade of deep red. They were spared for eating while most from other trees were mashed into sauce or peeled into pies. We try to can applesauce every year, although last year our trees did not produce enough fruit. So this year we had to pick double the apples to restock everyone’s pantries with sauce. The end result was 135 quarts, which took us about 10 hours to complete (check out the video that shows the applesaucer that my Grandpa rigged). It was a long day, but well worth all the calloused hands and back pains. We also brought about 10 boxes of apples into a local farm that pressed the fruit into 20 half quarts of cider. Unbelievably, we still have apples on the tree. We’ve invited friends to pick and will use what remains for snacks and treats.

Have I ever mentioned how much I love fall! READ MORE

Nutritionally Dense Granola

April 9, 2013

A breakfast staple to enrich your mornings.

Spring has finally sprung. The grass is green. Flowers are blooming. Naturally, meals are becoming a bit lighter. I’ve pushed my winter staples to the back of the pantry and fresh, delicious fruits and veggies fill my fridge. My morning routine has changed to accompany the seasons and granola is a necessity. It provides just the right amount of crunch when added to my blueberries and kefir. Makes for a delicious parfait layered within a pineapple and mango smoothie. And is delicious sprinkled atop muffins with a little demerara sugar. Yum!

My favorite ingredient in this recipe is the wheat germ. It’s nutty, with a hint of graham. Best of all, it’s chalk full of nutrients. READ MORE

Katie Sue Cooper