It’s time for thefarmers market again and full-on apple season has arrived! Also, we’ve got a recipe for those tender little new potatoes. Enjoy!
Cheese and Apple Puffs
An interesting way to combine sweet and savory flavorings all in one little pastry.
- 1 lb (500 grams) puff pastry
- 14 oz (400 grams) apples
- Juice of half a lemon
- 6 oz (175 grams) Blue cheese, such as Gorgonzola
- An egg
- Preheat the oven to 400 F (200 C). Roll the pastry out thinly. Using a bowl or small plate as a template, cut out eight disks and put four of them on a baking sheet. Put the others aside.
- Peel and core the apples, then slice them thinly, dropping them into the lemon juice as you go. Cut the cheese into small cubes and toss it with the apple slices. Season with salt and pepper, then divide the mixture between the four pastry disks. Lightly beat the egg and brush the edges of the pastry.
- Roll the remaining circles of pastry out just a little more, then lay them over the apples and press tightly to seal the edges together. Brush with beaten egg and bake for fifteen to twenty minutes or until the pastry is deep gold. Leave the to settle for a few minutes before eating.
By Nigel Slater
Adapted from Ripe: A Cook in the Orchard
New Potatoes Kari
This simple Scandinavian recipe is sure to please all taste buds!
- 2 lbs tiny new potatoes
- ⅓ C melted butter
- 1 tsp grated lemon peel
- 1 ½ Tbs chopped chives
- Salt and freshly ground black pepper
- Dash of nutmeg
- Cook the tiny potatoes until just tender, drain, peel, and dry over medium heat, shaking the pan gently but steadily. Lightly toss them, while still very hot, with the melted butter, lemon peel, lemon juice, and the chives. Season to taste with salt and pepper, and a tiny dash of nutmeg. Serve at once. Particularly good with seafood.
By Alex D. Hawkes
Adapted fromA World of Vegetable Cookery