- ¼ C granulated sugar
- ¼ C water
- 2 large sprigs fresh rosemary plus 1 tsp finely chopped
- ½ C packed brown sugar
- ¼ C all-purpose flour
- ¼ tsp salt
- 6 C cored, peeled and sliced Granny Smith apples
- 1 Tbs lemon juice
- 3 Tbs whipping cream
- 1 tsp vanilla
- ¼ C butter
- 1 Rosemary Pastry
- 1 egg white beaten
- 2 tsp granulated sugar
- 3 C all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- ½ tsp finely snipped fresh rosemary leaves
- 1 C shortening, chilled
- 1/3 C ice water
- 1 egg yolk beaten
- 1 Tbs vinegar
Prepare Filling and Bake
- 1 Combine ¼ C granulated sugar, water and 2 sprigs rosemary. Microwave on high for 2 minutes. Let stand 30 minutes, remove sprigs.
- 2 In a small bowl combine brown sugar flour, salt and 1 tsp finely snipped rosemary, set aside. In a large bowl toss apples with lemon juice. Add brown sugar mixture, toss to coat. Add whipping cream, vanilla, and rosemary syrup.
- 3 In a large skillet melt butter, add apple mixture. Cook over medium heat for 8 minutes, stirring occasionally. Remove from heat and set aside.
- 4 Roll out prepared pastry bottom crust and place in pie pan. Spook in apple mixture. Add top curst, brush with egg white and sprinkle with sugar. Cover edge with foil to prevent over browning. Bake 35 minutes then remove foil. Bake an additional 20 to 25 minutes. Cool on a wire rack and serve warm.
- 1 In a food processor combine flour, salt, sugar and fresh rosemary leaves.
- 2 Add shortening. Pulse until mixture resembles cornmeal. In a small bowl combine ice water, egg yolk, and vinegar. Add liquid mixture, one Tbs at a time and pulse until soft dough forms. Divide in half, form into balls, wrap in plastic wrap and chill for 30 minutes.
From Better Homes and Gardens Recipes
For the top crust, I like to cut leaves from the rolled-out pastry with a small cookie cutter. I form the top crust placing the leaves in a concentric circular pattern.
- 5 Tbs unsalted butter, plus more for greasing the pan
- 1 bunch scallions
- 1 celery rib, thinly sliced
- ½ tsp kosher salt, more as needed
- ¼ tsp freshly ground black pepper
- 3 large egge
- 6 cups stale cornbread crumbled into large chunks
- 1 Tbs chopped fresh sage or rosemary
- Pinch of ground cayenne
- 1-½ C turkey or chicken stock, more as needed
- 1 C grated sharp cheddar
- ¼ C grated Parmesan
- ¼ C chopped parsley
- Favorite cornbread (prepared in advance and dried)
- 1 Preheat oven to 400. Butter a shallow 1-½ quart baking dish.
- 2 Thinly slice scallions, separating white and light green parts from the dark green parts. Save the dark green parts for later.
- 3 In a medium skillet over medium heat, melt 3 Tbs butter. When the butter foam has most disappeared, add white and light green scallion slices, celery and pinch of salt. Cook stirring until tender, 5 to 8 mins. Add pepper, let mixture cool.
- 4 Whisk eggs in a separate bowl. Add cooled vegetable mixture, dark green scallion parts, cornbread, sage or rosemary, ½ tsp salt and cayenne. Stir in 1-½ C stock. Add more if needed to moisten. Moist not mushy. Fold in ½ C cheddar, Parmesan, and parsley.
- 5 Spoon into prepared baking dish. Sprinkle the top with remaining ½ C Cheddar. Cut butter into ½ inch cubes and spread over top. (Can be covered with plastic wrap and refrigerated over night.)
- 6 Bake until crisp and brown on top 25 to 35 minutes. (Longer if baking from the refrigerator.
From New York Times Cooking Recipes
- 2 Tbs unsalted butter
- 2 pounds green beans, trimmed and broken in half
- 6 slices of bacon
- 2 shallots finely chopped (about ½ C)
- ½ pound mushrooms sliced
- 1 C creme frappe
- 1/3 C heavy cream
- 6 ops Gruyere, shredded (1-½ C)
- 2 tsp chopped fresh marjoram or 1 tsp fresh they leaves
- ½ C bread crumbs
- 1 Preheat oven to 375 degrees. Butter a 2 to 2-½ quart baking dish.
- 2 Bring a large pot of water to a boil, salt generously and add green beans and boil for 5 minutes then transfer to a bowl of cold water. Drain well and dry. (Substitute canned if fresh are not available.)
- 3 Heat a heavy skillet over medium head and add bacon. Cook until crispy. Remove to paper towels and let cool. Reserve 2 Tbs bacon grease.
- 4 Cook shallots in reserved bacon grease, stirring until they begin to soften. Add mushrooms, raise heat slightly and cook until mushrooms begin to sweat. Salt to taste, cook until tender.
- 5 Whisk creme fraiche and cream. Stir in Gruyere, add green beans, mushrooms, shallots, and marjoram or thyme. Crumble in bacon. Stir until beans are well coated. Transfer to baking dish.
- 6 Melt remaining butter and toss with bread crumbs. Bake 30 minutes until bread crumbs are golden brown and casserole is bubbling.
From New York Times Cooking Recipes