Never mind actually making stuff from it.
I done did it. Found 'the recipe', and ended up not only completing my assignment, but also made dessert for the Senior Lunch this week.
I'd already planned on some kind of slab Apple Pie, and then I found Avril's recipe for Apple Crostata. And pardon me Avril, I did modify it a tad. After all, I'm cooking for upwards of a 100 people at a time.
Avril has a lot of great sweet recipes on her blog as well. I've got a couple bookmarked that I want to try my hand at, later on.
Secret Recipe Club you ask? Well, we're a bunch of bloggers, divided up into 4 groups, A, B, C and D. And once a month we're assigned a blog to make and post a recipe from. I used to be in Group B, but am now in Group A and am having fun getting to know the bloggers in this group. You never know who got your blog until the REVEAL DAY!!!, which for Group A is today, or the first Monday of the month.
So, without further ado, and no drum roll either...
I had already planned on making a slab apple pie, which I did, but I also doubled the recipe and made two large crostata's, along with the apple pie. I figured since we were peeling apples anyway, I'd use them in as many ways as possible.
I got lots of positive comments, well, actually, compliments on the Crostata's. The crust was easy to pull together and was lovely and flaky. I did modify it just a tad though. I mixed it by hand instead of in the food processor. And I used a mixture of Crisco and Margarine because that's what I had on hand to use.
Here's Avril's recipe, I did double it.
1 cup flour
2 Tbsp. Sugar
1/4 tsp. Kosher Salt (I omitted the salt as there was salt in the margarine already)
1 stick unsalted butter, diced, and cold (I didn't have real butter, but used a mixture of crisco and margarine instead).
2 Tablespoons ice cold water
Mix pastry ingredients together until it resembles peas, using either your hands or a food processor. Form into a disk and place in the fridge to rest for a few minutes, well, more like an hour or so if you can before rolling out. My dough only had a chance to rest for as long as it took us to peel 10 pounds of apples. Hint: If you are peeling that amount of apples, place them in some acidulated water so they don't brown. Won't hurt the taste, but they do tend to look yucky.
3-4 medium baking apples, or a good tart apple.
1/4 tsp. grated lemon zest
1/4 cup flour
1/4 cup sugar + 2 Tbsp.
1/4 tsp. salt
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg (I didn't have any nutmeg but did have some whole allspice so I smashed them and added them to the filling.)
4 Tbsp. cold butter, diced
Peel and chunk up the apples, sprinkle them with 2 tablespoons of sugar and zest and set aside. I also added a little of cinnamon here as well as the allspice.
Preheat the oven to 450 degrees,
Take the dough out of the oven and roll it out into roughly an 11 or 12 inch circle. (My circles weren't all that great cause I was running against the clock at this point and needed to get them into the oven NOW!) Mound the apples in the center, leaving a border of about an inch or two. Place the topping on top of the apples, and fold the crust in around the apples. (Don't do like I did, and not seal it up.)
Serve with some ice cream or whipped topping.