Hello to you all!
I have missed this oh so much. My life these past few months has been filled with so much excitment, opportunities & achievements that it kind of seems unreal. Graduating culinary school with two degrees, as well as honors, has been the biggest thing yet. Thus I am sorry for not keeping up on here. I am determined to turn that around and make 2013 the year where this blog really takes off. Now lets get to the really important stuff, food!
Every Sunday it is a tradition that my family always sit down for a meal together. Being gone for two years, we have certainly missed out on this. So I pretty much did it a bit big this Sunday. This menu consisted of Beouf Bourgignon, Inside-Out Apple Pie a la Mode and Homemade Bread. Oh and a Salmon Salad for me, vegetarian friendly 🙂
I must share with you this dessert recipe. It comes from one of my absloute favorite bloggers, the Sprouted Kitchen. I advise all of you to not only follow Sara at www.thesproutedkitchen.com but also pick up her latest cookbook. Fresh ingredients, real food and The following is so easy. (I know I say that alot but really you can NOT go wrong here) If you do not have muscovado sugar you can replace it with brown sugar, as I did.
- 1 cup old-fashioned rolled oats
- 1/2 cup chopped raw pecans
- 1/2 cup muscovado sugar
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 quart premium vanilla bean ice cream
- 3 tablespoons unsalted butter
- 4 large tart apples, peeled, cored, and sliced
- 1/4 cup muscovado sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Chopped toasted pecans or granola, for garnish (optional)
Preheat the oven to 375°F.
To make the crust, stir together the oats, pecans, muscovado sugar, salt, and cinnamon in a large bowl. Add the melted butter and stir to combine. Press the mixture into the bottom and up the sides of a 9-inch pie pan and bake until toasted, 10 to 12 minutes. Remove from the oven and use the back of a spoon to push the crust back up the sides, as it will have fallen a bit, and set on a wire rack to cool completely.
Remove the ice cream from the freezer and allow it to soften for about 10 minutes. Scoop the ice cream into the pie shell and spread it in an even layer. I find this works best by using a large spoon and dipping it in warm water every so often to help spread the ice cream out flat. Put the pie back in the freezer to firm up for at least 1 hour, or up to 3 days, placing a piece of plastic wrap on top if you’ll be freezing it for more than a few hours.
To make the topping, melt the butter in a large sauté pan. Add the apple slices and sauté until tender, 8 to 10 minutes. Add the muscovado sugar, cinnamon, and vanilla and continue cooking until a sauce forms, another 2 minutes.
Remove the ice cream pie from the freezer, cut into six pieces, wiping off your knife between each slice, and spoon the warm apples on top of each slice. Alternatively, let the apples cool to room temperature and then pile them onto the ice cream pie before cutting into serving pieces. Garnish with the pecans or granola and serve immediately.
Try it out & let me know what you think!