GORDON RAMSAY RECIPES

When I looked at some other tarte tatin recipes on
YouTube, I noticed that very few showed the “flip on to the plate” step.
They would just skip from the out of the oven shot to the final beauty shot. The
reason of course, is that very few tarte tatins come out of the hot pan
perfectly, and if they showed that, then you may not think they are as awesome as their profile says they are.

So, it’s with much pride that I show you the whole ugly
scene that is the tarte tatin dismount. The good news is, it’s very simple to
slap everything back on the crust before it cools, and none will be the wiser.
This is even easier if you’re doing a version with very soft and tender apples
and lots of caramel, which is my preference, as you’ll see.

If you do a Google image search for a classic, old recipe
like this, you usually see a lot of photos that look alike, but that’s not
necessarily so with tarte tatin. You’ll see an amazingly diverse array, which
is fascinating since they were all made with the same few basic ingredients.
Most of this is a result of cooking time in the pan before baking.

Some feature firm, barely cooked apples, while others cook
the fruit all the way down to a buttery, caramelized jam. The beauty of a
recipe that uses just pastry dough, butter, apples and sugar to make the magic,
is that no matter how yours comes out you’ll enjoy it. Of course, you’ll want
to hedge your bets with some vanilla bean ice cream to be safe. I hope you give
this classic French treat a try soon. Enjoy!

3 large apples, quartered

3 tbsp butter

3/4 cup sugar

pie dough for a single crust

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With the holiday entertaining season getting closer with
each falling leaf, it’s time to start thinking about those easy, yet still kind
of fancy, snack recipes. These sweet, salty, spicy, party nuts are simple to
make, and will rival those expensive blends at the local Foodies-R-Us.

I find this technique much easier than the stovetop pan
method. You’ll get beautiful, perfectly frosted nuts that are roasted evenly,
with no bitter burned spots. Speaking of which, I played it pretty safe with
the cooking times, so you may be able to go a few minutes longer for a deeper
roast, but, don’t get greedy.

By the way, I always upload these videos to YouTube before I
publish the blog post, and I just finished reading the first few comments. Wow,
they sure have some wild imaginations over there! They claim the video is
loaded with innuendos and lowbrow, double entendre-based humor. How dare they!
They’re LOL’ing, ROFL’ing, and LMFAO’ing all over perfectly innocent recipe
directions. It’s nuts.

Anyway, I hope you give these delicious, candied mixed nuts
a try soon. Enjoy!

Ingredients for 4 cups of nuts:

1 cup raw walnut halves

1 cup raw pecan halves

1 cup unsalted, dry roasted almonds

1 cup unsalted, dry roasted cashews

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp cumin

1/4 tsp cayenne

*For the syrup:

1 or 2 tbsp butter

1/2 cup sugar

1/4 cup water

*Heat to a boil, cook one minute, and pour over nuts!

Tag: YouTube

Tarte Tatin – See What the Others Aren’t Willing to Show You

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Mixed Nuts

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