Maple-Spiced Apples

These fragrant apples are wonderful served on top of French toast.

Ingredients:
4 apples, peeled, cored and sliced ¼-inch thick
2 tablespoons butter
¼ cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons maple syrup

Method:
1. Melt butter in a heavy skillet. Add apples and cook over medium heat until they begin to soften.

2. Add brown sugar, ginger, cinnamon and maple syrup. Cook until most of the liquid is evaporated. Keep warm until ready to serve.

Variation: This recipe is also lovely with fall pears instead of apples, or a mixture of the two.

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Baking Spirits Bright

‘Tis the season—to bake! This week’s box embraces the beloved holiday pastime with an array of provisions to help you whip up some of your favorite seasonal treats, featuring such all-star ingredients as organic all-purpose flour, extra-dark chocolate baking chips, marzipan paste, Northwest-grown hazelnuts and a warming spice mix. Also including farm-fresh eggs, fromage blanc from our in-house creamery and multigrain bread, plus a host of fresh produce like Black FutSu squash, fingerling potatoes, leeks, and hearty radicchio greens, as well as fragrant herbs, this delivery has things looking very merry and bright, indeed.

Here are a few recipe ideas for the week:

Tarte Normande
A French classic, featuring orchard-grown apples, a buttery short crust pastry, and a splash of apple brandy.

Chocolate Hazelnut Shortbread Sandwich Cookies
Accented by a creamy, chocolatey Nutella filling, these lovely shortbread cookies from Ina Garten of The Barefoot Contessa are always a hit.

Apple-Pear Galette with Hazelnut Crumb Topping
This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.

Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe can be used in both your sweet and savory baking.

Lemon Bars
Finish off your week of baking with these bright bars!

Maple-Ginger Winter Squash
You’ll love this unique flavor combination!

Tarte Nordmande

A French classic, featuring orchard-grown apples, a buttery short crust pastry, and a splash of apple brandy.

Ingredients:
For the short crust pastry:
6 tablespoons unsalted butter, room temperature
½ cup powdered sugar
1 egg
⅛ tsp salt
1 ¼ cup all-purpose flour

For the tart:
3-4 apples, such as Pink Lady or other firm baking apple with good flavor
¾ cup powdered sugar
2 eggs
½ cup crème fraîche (or heavy cream)
¼ cup Calvados (or other apple brandy)
Powdered sugar (optional, for serving)

Method:
1. To prepare the crust: In a medium bowl, combine butter and ½ cup powdered sugar. Beat with an electric hand mixer until pale and creamy. Add the egg and beat again until fluffy. Add the salt and flour and mix just until the dough comes together into a soft ball. (This dough should not be too sticky.) Place the ball of dough into your tart pan and press the dough gently to fill the pan. Place the dough-lined pan in the refrigerator, while you prepare your filling ingredients, and being to preheat your oven to 400º.

2. For the filling, mix together the powdered sugar, 2 eggs, crème fraîche (or heavy cream), and Calvados (or other brandy). Set aside. Peel and slice apples into ⅜”-½” thick.

3. Remove the crust from the refrigerator and arrange the slices over the dough in the tart pan. Place the pan on a lined baking sheet for easy transportation and to catch any spill-over. Pour the Calvados mixture over the apples in the tart pan. (You may not use all of this mixture, just be conscious that you are not over-filling your pan.) Bake the tart for 35-40 minutes, until the cream is firm and the tart is a deep golden brown. Remove from the oven and let cool on a wire rack. Serve warm or at room temperature. (Sprinkle with powdered sugar once cool, if desired.)

Apple-Pear Galette with Hazelnut Crumb Topping

This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.

Ingredients:
1 ball Butter Pie Dough, chilled (see recipe)
2 Gala apples
1 red d’Anjou pear
2 tablespoons sugar
½ teaspoon cinnamon
Hazelnut crumb topping (see below)

Topping:
1 cup toasted hazelnuts, thoroughly cooled
⅔ cup sugar
¾ cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon cinnamon
½ cup (1 stick) cold unsalted butter, cut into ¼-inch pieces

Method:
1. To prepare the topping: Place the toasted hazelnuts and sugar in a food processor and pulse until the nuts are well chopped. Add the flour, salt, and cinnamon and pulse again to mix. Remove the lid and scatter the butter over the dry ingredients. Pulse until the mixture resembles medium-fine crumbs. Refrigerate until ready to use.

2. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a bowl, toss the fruit slices with the sugar and cinnamon.

3. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the fruit slices over the pastry to within an inch of the edge. Top the fruit with the hazelnut crumb topping and spread out in an even layer (you may have leftover topping). Fold the pastry edge up and over the fruit to create a 1-inch border.

4. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the fruit is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

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