FEELING FULL ON THANKSGIVING

Browned Butter Apple Tart | for the love of the south

There is something magical about this apple tart. It has the power to bring people together. It welcomes guests into my home with its nutty, sweet scent and deeply satisfies with silky layers of tender apple and golden, flaky crust. It’s rustic appearance and flaws are forgiven after one bite. And… It has a habit of disappearing…quickly, much like the holiday season itself. But for that reason, I desire even more to wallow in it.

Browned Butter Apple Tart | for the love of the south

I want to give thanks for every lovely ritual and morsel that crosses my lips and passes through my kitchen this season. Herb and butter rubbed and roasted turkey, the perfect roast potatoes, cornbread dressing, citrus studded cranberry sauce, creamed corn, sautéed collard greens, and this tart. I want them all. I especially want to give reverence to the dishes that show up only once a year. I want to revel in communion, the intimacy we participate in as we break bread around the table. I want people to enjoy this holiday of festive and guiltless overindulging, which is a celebration of living!

Browned Butter Apple Tart| for the love of the south

Last Thanksgiving after all the leftovers had been safely stashed in the fridge, I remember standing barefoot at the kitchen sink, one elbow deep in suds and the other hand quietly brushing away crumbs from my lips, which were the only remnants left from a piece of apple tart I had hidden under a bag of kale in the fridge. (This felt a sliver selfish. Just a sliver.) But I recall the distinct feeling of being expectant for a season, and now, standing in the hearth of the home, the kitchen, and feeling full in every sense of the word. That’s something to be grateful for.

Browned Butter Apple Tart | for the love of the south

So I hope your holiday plans are going well, your kitchen smells lovely and you are wallowing in the season! And I hope you plan on making this Brown Butter Apple Tart, which is one of the many dishes I brought to the Endless Table from Reynolds Kitchens. You can find this recipe over on Reynolds Kitchens along with countless recipes for Thanksgiving from lovely, inspiring friends!

Browned Butter Apple Tart | for the love of the south

Brown Butter Apple Tart

Note: I love serving this tart at the end of a heavy meal. Its light, flaky and deeply satisfying. Drizzle with Sea Salt Caramel if you desire!

Serves 4

For the crust:

1¼ cup all-purpose flour

½ teaspoon kosher salt

½ cup (1 stick) unsalted butter, cut into cubes, chilled

½ cup cold water

1 tablespoon apple cider vinegar

½ cup ice cubes

In a mixer fitted with the paddle attachment, combine flour and salt. Add the cold butter to the flour mixture. On low speed, combine all of the ingredients until the mixture looks like coarse sand. Make sure there are no pieces of butter larger than the size of a pea, and do not over blend.

In a small bowl combine cold water, vinegar and ice.

Tablespoon by tablespoon, add the ice water mixture to the flour and butter mixture, mixing in between additions. Add the water until the dough comes together into a ball. The dough should be smooth, not be sticky or crumbly. Shape into a disk. Wrap the disk in plastic wrap and keep in the fridge for at least 30 minutes or up to three days.

To Assemble:

2 tablespoons unsalted butter

½ vanilla bean pod, split lengthwise, seeds only

2 medium-sized apples, sliced 1/8-inch thick

1 tablespoon dark brown sugar

1 egg, slightly beaten

Preheat oven to 425oF

In a small skillet over a low heat, add the butter and allow it to slowly melt and becomes lightly brown and nutty. Take off the heat and add vanilla seeds to the browned butter.

On a lightly floured surface, roll the dough into a 12×12-inch square. Place the crust on a rimmed baking sheet fitted with a piece of foil.

Arrange the apple slices onto the prepared crust in rows, fanning slightly as you go, making sure to leave a 1-inch border around the edges. Brush with the vanilla-infused brown butter. Sprinkle with the brown sugar. Fold up the edges of the tart over the sides of the apples, pressing down on at the edges. Brush the sides of the tart with the egg wash. Refrigerate the tart for 30 minutes.

Bake in the preheated oven for 15 minutes. Rotate, decreasing the oven temperature to 375oF and bake for another 30 minutes, or until the pastry is golden brown around the edges. Slice into 4 generous slices and serve.

 

SEASON of CHANGE

Bacon Latticed Apple Pie | for the love of the south

In this capricious world, I look forward to the promise of the change in seasons. No matter how unbearable summer is, the heat eventually subsides, the trees sigh in relief and leaves begin to transform before our very eyes. In a realm resistant to change, nature inevitably begins to beam one last time before winter.

In life, we don’t possess the ability to control, but we do have the power to embrace. There is security in knowing the blistering days are behind us, and we can hold fast to a brand new season.

Bacon Latticed Apple Pie Prep | for the love of the south Summer has been lovely. I’ve had my fair share of ruby red tomatoes, emerald okra, summer ice creams and fruity lemonades. Now, it’s time for smoky, roasted meats, speckled apples, crisp, honey-scented pears, fragrant cinnamon and warm cider. There is comfort in their seasonality and predictability. Their customary arrival is welcome in my home and celebrated at my table.

{In celebration of the arrival of the new season, I am giving away a copy of Southern Living Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Foods. To enter the giveaway, leave a comment below letting me know your favorite fall recipe between now and midnight, September 29th. The winner will be chosen randomly and will be contacted via email on September 30th! Limit 1 comment per person, pretty please! Good luck, y’all!} Congrats to Caitlin who is the winner of the giveaway! 

Bacon Latticed Apple Pie | for the love of the south

Recipe: Bacon Latticed Apple Pie

Inspired by The Loveless Cafe + Southern Living Bourbon & Bacon: The Ultimate Guide to the South’s Favorite Foods

Serves 12

Note: This pie is both sweet and savory, which is my favorite combination for dessert. As the fat renders from the bacon, it actually begins permeating the crust of the pie with its smoky drippings. It’s lovely! If you prefer, you can buy a center cut bacon for this dessert. Center cut slices have more meat and less fat than other bacon slices.

Pie Dough:

1 ¼ cups of all-purpose flour

½ teaspoon of kosher salt

1 ½ tablespoons of granulated sugar

1 stick (1/2 cup) of unsalted butter, cold, cut into small cubes

1 tablespoon of apple cider vinegar

1 cup of ice water

1 egg

Combine flour, salt and sugar in the bowl of a stand mixer fitted with a paddle attachment. Create a well in the center and add the butter. Mix on a medium speed until the mixture looks like coarse sand.

In a small bowl, add the vinegar to the ice water. Tablespoon by tablespoon, add the ice water mixture to the flour and butter mixture, mixing in between additions. Add the water until the dough forms a ball. The dough should not be sticky or crumbly. Wrap the dough in plastic wrap and keep in the fridge for at least 30 minutes.

On a lightly floured surface, roll out dough until 9 or so inches in diameter. Gently place the dough into an 8” pie plate. Crack the egg in a small bowl. Without breaking the yolk, use a pastry brush and gently brush a thin layer of the egg white onto the bottom of the dough. This will create a barrier between the filling and the piecrust as it bakes. Place in the fridge for 30 minutes. Meanwhile prepare the filling.

Filling:

5 medium-sized apples, peeled, cored and thinly sliced

Juice of ½ a lemon

¾ cup of brown sugar

¼ cup of granulated sugar

2 tablespoons of cornstarch

1 tablespoon of ground cinnamon

½ teaspoon of ground nutmeg

Combine all of the ingredients together in a mixing bowl. Toss with your fingertips until the apple slices are coated evenly with the juice, sugars, cornstarch and spices.

To Assemble:

8 strips of smoked bacon

Preheat oven to 425oF

After the pie crust has chilled for 30 minutes, place the filling into the prepared pie plate. Place bacon strips horizontally onto the pie. Start placing bacon strips one-by-one vertically, lifting every other strip to create a lattice pattern. Crimp the edges of the pie, tucking in the ends of the bacon slices as you crimp the edges. Slightly beat the remaining egg and brush gently onto exposed edges of the piecrust. Place the pie in the fridge for 20 minutes to allow the pastry to set.

Place the pie on a baking sheet and place in the preheated oven for 20 minutes. Rotate, lower the oven temperature to 375oF for another 30 minutes or until the crust is golden brown. Cover the edges with foil if they get too brown. Let cool for 1-2 hours.

 

 

 

 

 

 

 

 

 

THE GREAT APPLE CAKE

Spiced Apple Coffee Loaf Cake | for the love of the south

I’m in love with the autumn weather in my new home state of Tennessee. I relish in the leaves as they wave to me from their boughs, showing off their blazing reds, vibrant oranges and luminous yellows. As Michael and I take our daily jaunt into downtown Franklin, leaves shower from the trees above, frolic and play for a whisper of a moment in the breeze and collect around our worn leather boots.

Spiced Apple Coffee Cake | for the love of the south

Morning times are filled with wonder and beauty as fog gracefully laces the paths between rolling emerald fields peppered with bales of hay and cows enjoying their morning graze. Trees with arms like scarecrows bend and bow and give way to the weight of apples, which are scattered at its roots like a piñata with it’s stuffing knocked out. Pumpkin fields are dotted with jade foliage and lurid orange pumpkins. Farmers markets overflow with spotty gourds, ice blue pumpkins, rainbow hues of Indian corn and luscious, sharp apples. I have never lived so far north where there were so many varieties of apples at the farmers markets. I plunged the apple cartons and brought a beautiful bounty home to my cozy Tennessee loft.

Farmers Market Pumpkin | for the love of the south

I stare outside at the fiery leaves, wondering what I should make with my glut of apples. I gaze at my afternoon coffee and realize I want an apple coffee cake. I begin whisking together flour, eggs, fresh pressed apple juice and toss the fresh apples and spicy cinnamon in my trusty cast iron skillet and baked it till golden brown. I sit quite content with my apple cake in one hand and coffee in another, being entertained by the pirouetting of leaves outside my window. There’s no place I’d rather be than my cozy corner in Tennessee.

Fall Coffee | for the love of the south

Recipe: Spiced Apple Coffee Cake

Makes 1 10” Cake or 1 Loaf Cake

Note: I have made this cake in a loaf pan, cast-iron skillet and a cake pan, and it came out beautiful every time. For the loaf cake, I diced the apples and allowed the cake to cook a few minutes longer. For the skillet and cake pan, I sliced the apples and fanned them out on the pan.

Butter or vegetable oil, to grease pan

12 ounces of peeled, cored and diced apples (or sliced if you prefer)

1 ½ teaspoon of ground cinnamon

½ cup of granulated sugar, plus 2 ½ tablespoons, divided

1 ½ cup of flour, plus 2 tablespoons

1 ½ teaspoons of baking powder

½ teaspoon of salt

½ cup of brown sugar

1 stick (1/2 cup) of butter, melted and cooled

2 tablespoons of pure pressed apple juice

2 teaspoons of vanilla extract

2 eggs

Powdered sugar, to finish

Preheat oven to 350 degrees.

Grease a 10” skillet with butter or vegetable oil. Set aside.

Toss diced apples, ground cinnamon and 2 ½ tablespoons granulated sugar together in a medium-sized bowl.

Whisk flour, baking powder and salt in a large bowl.

Whisk the remaining ½ cup of granulated sugar, ½ cup of brown sugar, melted butter, apple juice, vanilla extract and eggs together in a medium-sized bowl. Stir the wet ingredients into the dry ingredients, making sure all of the components are well combined.

Pour half of the batter into the greased skillet. The batter will be very thick so you may need to use an offset spatula to even out the batter in the pan. Spread half of the apples over the batter. Pour the remaining batter over the apples and top with the remaining apples and whatever liquid was released from the apples.

Bake for 1-1 ½ hours or until a tester comes out clean. Cool on a rack and transfer onto a plate and dust with powdered sugar. Enjoy!

Walking Through Corn Stalks | for the love of the south