Tag Archives: Granny Smith

High Turnover

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Ahh – turnovers.

They are one dessert that really brings back memories of my grandmother and summers at the beach.

She would always show up to every family gathering with a huuge box, filled with delicious raspberry turnovers.

I remember peeking at them before dinner just to see how many she’d brought…to see how quickly I’d have to act to secure one for myself. …seriously, you had to have a gameplan..those things would be gone in seconds!

The other day I was suddenly hit with the desire to make some of those beauties…perhaps as a way to cling on to the last days of summer…or maybe to celebrate the fact that I can heat my oven to 400 degrees without fear of turning my house into a sauna.

Either way, I decided to make some apple-raspberry turnovers – a perfect combo of berries (in jam form) and tart apples. Mmm, mmm good.

All you need? A granny smith apple – diced, 2 Tbsp of raspberry jam, a little bit of lemon zest (my addition, optional)…and voila you have a pretty stellar turnover filling. I forgot to add the cornstarch…the filling was fine without it. Tuck the filling into 6 squares of rolled out puff pastry and you’ll be in heaven.

Seriously…so good.

400 degrees and twenty minutes later…

Perfection.

They’re light, fluffy, buttery, crispy, sweet and tart simultaneously.

Breakfast tomorrow?

Probably.

Outside the Box

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Hello, hello my loves!

Today, I woke up craving eggs – and by today…I mean that I’ve been craving a specific egg dish for a while now, and I finally got around to purchasing the ingredients to prepare it! …so less than spontaneous breakfast eats but delicious ones.

This specific egg dish was the apple and brie omelette that I’d devoured at the Trident last month. It was delicious, and a combination I never would have thought of on my own. I’m glad that someone else was doing their thinking (cooking!) outside of the box…because I never would have come up with this!

The Trident’s omelette is soo, soo good; I really can’t say that enough – and I know that part of the reason was because it was swimming in butter and loads of cheese. I have nooo problem with that, both of butter and cheese are near and dear to my heart (but not necessarily the healthiest for it); so… if I want to eat this a bit more frequently …. perhaps I should modify, eh?

In came my ingredients – for one serving: 2 large eggs, about 1/4 of a granny smith apple, 1 oz. of Trader Joe’s goat’s milk brie, salt, pepper and some red pepper.

I kept the apples pretty chunky so that they would still have texture, even when cooked.

This brie is easily one of my fave Trader Joe’s finds.

It’s soft, creamy and tangy perfection. …this ^ is probably one of my favorite photos that I’ve ever taken.

Now…this was originally intended to be an omelette…however, my pan didn’t want to cooperate…so it become a scramble. No harm, no foul. Still delicious.

I added some reserved, uncooked apple and sliced it thinly to sprinkle on top. Great texture contrast.

Gooey goodness!

For a first run, this came out really well!

My only changes would be that next time, I’d cook the apples just a bit longer to get more moisture out of them, and I’d season the actual apples (just salt n pepper) to liven it up.

  • Would you say you cook outside of the [figurative] box??
  • Do you try to recreate restaurant faves at home??