Tag Archives: 4th of july

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American Modern: Apple Pie Shots with Pistachio Crumble Recipe

apple pie shooters

Is there any dessert more quintessentially American than a classic apple pie? This crowd-pleasing dessert is the perfect way to pay homage to America on Independence Day (or any other day!). The height of apple season isn’t until the fall, but apples are (thankfully) available all year-round, so you can make this summery version of the patriotic pie for 4th of July.

For our version, we deconstructed it and took the pie out of its shell, layering the different elements and presenting it in modern, individual size glass jars.  You can use small jam jars, mason jars, or even shot glasses for this apple pie crumble.  Instead of a classic crumble, we added meaty pistachios for a great crunchy texture. You can top it off either with ice cream – a la mode – or whipped cream, depending on how hot the weekend gets!

apple pie shooters apple pie shooters

Your pistachio crumble should be buttery, crunchy and just a bit salty. Once it’s done, break it apart with your hands into coarse pieces, and make the crumbles as big or as small as you want. If pistachios are not your thing, you could easily substitute for a finally chopped macadamias (yum!), thinly sliced almonds, or just a regular crumble.

 

Dessert: American Apple Pie Shots with Pistachio Crumble

Rating: 51

Yield: Serves 6

Dessert: American Apple Pie Shots with Pistachio Crumble

Ingredients

  • 5 Granny Smith Apples, medium
  • Juice of ½ lemon
  • 1 cup orange juice
  • ¼ cup lemon juice
  • ½ cup sugar
  • ½ cup pistachios, chopped coarsely
  • 2 tbsps. white sugar
  • 2½ tbsps. all-purpose flour
  • ½ stick butter
  • ¼ tsp. ground cinnamon
  • Vanilla (or your favorite flavor) ice cream

Instructions

  1. Peel and cube the apples to about ¾ inch wide cubes, and place them in a bowl with water and the juice of ½ lemon. This will prevent the apples for oxidizing.
  2. In a medium saucepan, add the ¼ cup lemon juice with 1 cup orange juice, and incorporate ½ cup sugar, and heat over a hot/medium fire. Once the sugar is fully dissolved, add the apples (previously drained) and cook at medium heat until they’re just tender. Leave in the pan to cool down and get started on your crumble. Note: don’t over stir, so the apple cubes don’t disintegrate and lose their shape.
  3. In a bowl, mix the pistachios, 2 tbsp. sugar, flour, butter, cinnamon and cream and mix with a fork (or your hands), until you get a coarse mix.
  4. Preheat the oven to 375 F.
  5. Spray non-stick spray over a baking sheet, and spread the crumble.
  6. Bake from 8 to 10 minutes, until the crumble is dry and golden. Once cooled, break up the crumble with your hands.
  7. To serve, scoop the apple mix into shot classes or mason jars, then cover with 2 to 3 tablespoons of crumble. Finish with a small scoop of vanilla ice cream or whipped cream.
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berries

Video: A Patriotic 4th of July Dessert!

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Juicy peaches, sweet strawberries and plump berries are ripe for the picking – and ready to be the star of your 4th of July desserts.

Need some inspiration for your 4th of July dessert? Joan Nathan’s fruit crisp is our featured pick! It’s filled with strawberries, blueberries, blackberries, and raspberries, then topped with a large scoop of vanilla ice cream, for the perfect and most delicious red, white and blue patriotic dessert.

There’s nothing more wonderful in the too-short summer season than making the most of the bounty of fruit that is just bursting with flavor and color. Juicy peaches, sweet strawberries and plump berries, to name a few, are ripe for the picking – and ready to be the star of your summer desserts. For this 4th of July dessert “pie”, the concept of tart is turned upside down, with the dough on top, the fruit at the bottom. This way, the juices of the fruit don’t turn the dough soggy, ensuring crisp bites.

Serve in spoonfuls over bowls, or, to give the presentation a more “summery” twist, spoon into mason jars and use long milkshake spoons.

Bonus!  This wonderful recipe is an all-season must – just replace the summer berries and rhubarb with whatever fruit is at the market, like crisp apples in the fall, or citrus fruit in the winter.  If the weather is cooler, top with whipped cream instead of ice cream (although we’re partial to ice cream all year long!).

 

Video source: Tablet Magazine

guide to grilling sausages

Grilling Sausages: The Ultimate Guide

guide to grilling sausages

The perfect grilled sausage! Photo by Steven Depolo

Grilling sausages perfectly can be a tricky endeavor, but it’s an essential skill that all grill lovers should have. The versatile and delicious sausage must be treated with care and respect, finding the perfect balance between heat, fire and timing. Too much fire and you end up with a charred, shrunken and unappetizing lump of coal; cook it too long, and the sausage will dry up; cook it toolittle, and it will not only be raw, but also mushy. The perfect grilled sausage should have a nice char, a crispy skin, loads of juiciness and be cooked throughout.

Impossible? Never! We give you the top three tried-and-true methods for grilling sausages perfectly, every single time, so you’ll be ready come grilling season.

 

GRILLING SAUSAGES: THE TECHNIQUES

There are several methods to getting a sausage to grill perfectly, so take note and sharpen your grill skills.

 

METHOD 1: Straight-Up Grilling 

Grilling over moderate fire is the most straightforward method for grilling sausages.

guide to grilling sausages

Perfect char marks. Photo by: Didriks

What you’ll need: a grill, a food thermometer, patience

How to do it: follow the two-zone fire method by dividing your grill into two sections, one hotter than the other (you control this by the amount of coals on each side). Place the sausages over moderate fire, and using food thermometer, test the temperature of the sausages until it comes up to 150 degrees F, and the exterior is nicely browned.

What to look out for: overcooking – make sure your heat is not too strong, or you’ll end up with a burnt coal. Also, flare-ups are common due to the fat content of sausages.

 

METHOD 2: Poach, Then Grill

This time-honored method is followed by grilling devotees around the world.

guide to grilling sausages

Grilling sausage tip: poach before grilling. Photo by: Austin Keys

What you’ll need: cold water, stove, pan, food thermometer.

How to do it: in a large saucepan, add the sausages and cover with cold water, and bring to boil over low heat. Test the internal temperature of one of the sausages with a probe thermometer – when it reaches 150 F, take them out and place them on the grill to finish cooking.

What to look out for: while this is a fairly fool-proof method, because you’re not grilling the sausage for that long – just enough to get the browning and charring – you won’t get a ton of smoky grill flavor.

 

METHOD 3: The Beer (or Wine) Hot Tub

Poaching or simmering the sausage in a beer, wine or sauce will reduce cooking time and add spectacular flavor.

guide to grilling sausages

Delicious sausages simmering in a bath of beer and spices. Photo by: J. Kenji López-Alt

What you’ll need: a disposable aluminum pan (if you’re doing it directly on the grill) or a large saucepan (if you’re doing this on the stovetop), food thermometer, water or liquid ingredient of your choice (beer, stock, wine), and any other ingredients or seasoning you want (onions, peppers, spices, etc.).

How to do it: place the sausages in the pan and cover with the cold liquid and/or other ingredients, and place it over a hot fire to bring it to a simmer. Once it starts simmering, move it to a low-heat section of the grill (or lower the stove fire), and cook slowly. When the sausage has reached the 150 F (test using a food thermometer), it’s done and can be transferred to the grill for the final char. For more on this method, visit this step-by-step grilling sausage guide the food-loving folks at Serious Eats.

What to look out for: make sure that you don’t boil the liquid, which will cause it to evaporate. If you lose some fluid, make sure you replace it.

 

GRILLING SAUSAGES BONUS TIPS:

  • Before you even start grilling (or poaching), let sausages come to room temperature. They’ll cook much faster.
  • After the sausages have reached the final temperature (150-160 F), let them rest in a warm place (the edge of the grill, for example, or a hot plate) for about 5 to 10 minutes, so the juices have a chance to settle. If you cut or bite into it directly, you’ll lose a lot of moisture. Warning: if the meat is pink, put the sausage back on the grill, it’s raw.

Finally, here’s a video on how to barbecue a Curly Q Sausage:

 

 

Get that grill fired up! We’ve got great sausages to serve up this Memorial Day! Shop Sausages >