Sunday, February 20, 2011

Two, no Six, no Twelve, Baker's Dozen: Rosemary-Cheddar Apple Turnovers
























Today's perfect for porch-sittin', coffee-sippin', and neighborhood-walkin'. Also making turnovers, AKA, pie turned inside out. More crust=more happiness.

Anyway, I made two of these little turnovers, then looked at them and got a flash of inspiration to put cheddar on top of the apple mixture. So, there ended up being six with cheddar, two without.
















Rosemary-Cheddar Apple Turnovers
Adapted from a recipe on The Kitchn
Makes 8 turnovers

2 medium tart apples (Arkansas Blacks from Jones Orchard, which keep well into the winter)
2 tablespoons honey (Wolf River honey from the Trolley Stop Market)
1/4 teaspoons vanilla extract
1/8 teaspoon grated nutmeg
1/8 teaspoon minced fresh rosemary (U of M edible garden)
pinch salt
1 egg, lightly beaten (Flora at Bluebird Farms)
1 oz grated cheddar cheese
your favorite pie crust recipe
















Preheat the oven to 375 degrees. Cut the apples into 1/4-inch dice. Combine the apples, honey, vanilla, nutmeg, rosemary, and salt in a bowl.
















Roll out your pie crust and cut off the edges to form a large rectangle.




















Cut the rectangle into 4X4 inch squares. Any extra you trim off, you can gather into a ball, gently squeeze together, and re-roll out.



































oops... put some cheddar on it.

Place a generous spoonful of the apple mixture in the middle of each square, leaving a 3/4 inch border all around. Top with some grated cheddar. Brush the borders with the beaten egg, then fold over the square into a triangle, using the tines of a fork or your fingers to seal the edges.
















Place the turnovers on a lined baking sheet (aluminum foil is alright, but a Silpat or parchment paper would be better) and brush the tops with the beaten egg. Cook for 25-30 minutes until the turnovers are golden brown.































I loved these turnovers like McAdams loves Gosling.
















I also had a little of the apple mixture left over, so I made a vinaigrette with the honey/vanilla liquids+white wine vinegar+olive oil+salt. Then I marinated Dodson Farms kale with the vinaigrette for about an hour, then added fresh spinach (from the U of M edible garden), the rest of the apples, pecans, and a little more grated cheddar, though Parmesan would have been amazing here. Yum.
















Finally, gratuitous cute kitten picture of the week: Chewie-in-a-Publix-bag.

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