Food Hero

Chocolate Skillet Cake with Pears and Walnuts by Rachelle

This is my favorite desert for Rosh Hashanah, which I’ve written about at BlogHer this week. It’s not a traditional Jewish dish, just something this goyim girl does for the season. Enjoy some fall goodness!

¼ c butter
¼ c brown sugar
2 tbsp honey
2 sliced pears
¼ c chopped walnuts

 Melt the butter, brown sugar, and honey in an oven-proof cast-iron skillet. Arrange pears in concentric circles on the bottom of the skillet. Sprinkle walnuts evenly across the skillet.

1/3 c butter, softened
3/4 c sugar
1 tsp vanilla
2 eggs
2 squares (1oz) unsweetened chocolate, melted and slightly cooled
1tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1  1/4c flour
2/3 c milk

 Cream together butter, sugar, and vanilla. Add in eggs one at a time. Stir in chocolate, baking powder, salt, and cinnamon. Gradually alternate adding milk and flour. Pour mixture over pears in skillet. Bake at 350° for 35 minutes. Invert onto a serving platter.

Wonderful warm with fresh whipped cream and a sprinkle of cinnamon!


Apple Almond Custard Tart by Rachelle
November 26, 2008, 3:19 pm
Filed under: Baked Goods/Desserts, Dessert, Rachelle Mee-Chapman | Tags: , ,

almond apple custard tart

Looking for something different to serve for Thanksgiving? I made this for Paul’s birthday last week and we were all bowled over at how delicious it is! The tart apples and lemon pair nicely with the sweet almond flavor, and the sugar forms a crisp caramelized crust reminiscent of a crème brûlée. This is from Martha Stewart’s Everyday Food which I highly recommend. The only changes I’ve made is to increase the proportions so that it filled my 11 inch tart pan.

For the crust:

1 1/2 c flour
1/2 t baking powder
12 T (1 1/2 stick) butter, room temperature
1 c sugar
2 large eggs
1 t pure almond extract

For the filling:

8 T (1 stick) butter, room temperature
1/2 c sugar
2 large eggs
3 t lemon zest
2 T lemon juice
6 T flour
1 c heavy cream
2 Granny Smith apples, peeled, cored, and sliced 1/4 in thick
1/4-1/2 c sugar
2/3 cup blanched almonds (I used hazelnuts because I couldn’t find almonds in our Danish grocery stores)

In a small bowl whisk together flour and baking powder, set aside. In a large bowl using a mixer, beat butter and sugar until fluffy. Add eggs and almond extract, beat until just combined. Set mixer to low and add flour mixture until just combined.

Using a spatula spread dough in 11 inch removable-bottom tart pan. Spread evenly over sides and bottom of pan. Freeze for 20 minutes.

Preheat oven to 350. In a large bowl using the mixer, beat butter and 1/2 c sugar until light and fluffy. Add egg and lemon zest, mix until combined. With mixer on low, add flour and cream, mix until just smooth. Do not over mix or you will end up with something too much like whipped cream. Set aside.

In a medium bowl, toss apple slices with lemon juice. Arrange evenly in tart pan over chilled dough. Spread filling over apples. Sprinkle with almonds and remaining 1/2 c sugar. (I found you only needed about 1/4 cup) Bake until golden and set, about 40-45 minutes. Cool on a wire rack.

almond apple custard tart happy