Caramel Apple Butter

Ingredients:

• 4 lb. firm, crisp apples, like Fuji or King David
• 1 tbsp. canola oil
• 1½ cups granulated sugar
• 2 tbsp. butter
• ½ cup heavy whipping cream, at room temperature
• 2 tbsp. dark brown sugar
• 2 tsp. lemon juice
• 1½ tsp. vanilla extract
• ½ tsp. kosher salt

 

Directions:

Preheat oven to 350°. Peel and core apples; cut them into eighths. Toss with oil and place on a parchment paper-lined baking sheet. Roast for 1½ hours, until golden; set aside. When apples are cool enough to handle, place in the bowl of a food processor and purée slightly; set aside.

In a 4-qt. saucepan over high heat, combine granulated sugar and ½ cup water. Cook without stirring, 7–9 minutes, or until a candy thermometer reads 385°. When it starts to caramelize, swirl the pan gently for even color. Slowly whisk in cream, then butter. Lower heat to medium and whisk until thick, about 1 minute longer. Remove from heat and whisk in brown sugar. With the motor of the food processor running, stream caramel into bowl with apples and purée until slightly smooth. Add lemon juice, vanilla, and salt and mix until combined.

Makes 3 cups. 

Watermelon Salad

Ingredients:

14 cups cubed seedless watermelon 

1 medium red onion, halved and thinly sliced 

1 cup chopped green onions 

3/4 cup orange juice 

5 tablespoons red wine vinegar 

2 tablespoons plus 1-1/2 teaspoons honey 

1 tablespoon finely chopped sweet red pepper 

1/4 teaspoon onion powder 

1/4 teaspoon garlic powder1/2 teaspoon salt 

1/4 teaspoon pepper1/4 teaspoon ground mustard 

3/4 cup vegetable oil  

Directions:

In a large bowl, combine the watermelon and onions. In a small bowl, combine the orange juice, vinegar, honey, red pepper and seasonings; slowly whisk in the oil.  

Pour over watermelon mixture; toss gently to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Mango Tart

Ingredients

Crust
1 1/4 cup(s) all-purpose flour
1/4 cup(s) confectioners’ sugar
1/4 teaspoon(s) salt
8 tablespoon(s) cold butter (no substitutions), cut up
3 tablespoon(s) (or more, as needed) ice water
 

Lime Pastry Cream

1 cup(s) whole milk
3 large egg yolks
1/3 cup(s) granulated sugar
2 tablespoon(s) cornstarch
2 tablespoon(s) butter (no substitutions)
1 teaspoon(s) grated fresh lime peel
 

Fruit Topping

2  mangoes, peeled and thinly sliced
1  peeled slice kiwifruit (optional)
 
 

Directions:

Lightly floured surface, with floured rolling pin, roll disk into 11-inch round. Transfer dough round to 9" by 1" round tart pan with removable bottom . Press dough onto bottom and up side of pan. Trim dough level with rim of pan; discard trimmings. Refrigerate or freeze tart shell 10 to 15 minutes to firm dough slightly before baking.

Line tart shell with foil and fill with pie weights or dry beans. Bake 20 minutes. Remove foil and weights, and bake about 15 minutes longer or until golden. (Cover rim of tart with foil if browning too quickly.) If center of crust puffs up during baking, gently press down with back of spoon. Cool in pan on wire rack, about 30 minutes.

Meanwhile, prepare Lime Pastry Cream: In 2-quart saucepan, heat milk to simmering on medium. In small bowl, whisk yolks and granulated sugar until blended. Mix in cornstarch until smooth. While constantly beating with wire whisk, gradually pour about half of simmering milk into egg-yolk mixture. Pour egg-yolk mixture into remaining milk in saucepan and cook, whisking constantly to prevent lumping, until mixture boils and thickens, about 1 minute. Boil 1 minute, stirring. Remove saucepan from heat; stir in butter and lime peel. Transfer pastry cream to small bowl; cover surface directly with plastic wrap to prevent skin from forming, and refrigerate until cold, at least 1 hour.

Spoon pastry cream into baked tart shell and spread evenly. Arrange mango slices on top; place kiwifruit slice in center. Remove tart from side of pan. Place tart, still on pan base, on serving plate. If not serving tart right away, cover and refrigerate up to 2 hours.