Apple Tart

***NOTE***

So I definitely cheated and took out “peach” and inserted “apple” in this post…that’s how simple and elegant this recipe is…just change out the fruit for the season and voila! Try it with pears too! {see peach tart}

 

Slightly rustic and simply elegant, this easy dessert is a mainstay in this Farmer’s kitchen!  The complement of basic ingredients with pretty fruit is what makes this dish so elegant.  Peaches in the summer, apples or pears in the fall, pecans in winter, and strawberries in spring, the dough for this tart is quite versatile.

Just shy of true pie crust dough, this tart dough is a perfect blend of the slightly sweet with just enough puff and flake.  North Georgia and North Carolina apples are the piece de resistance for this lovely dessert, and a glaze of apple or pear preserves adds a beautiful sheen to the tart and makes the perfect dollop for serving.

Fresh from the orchard apples are wonderful just about any way you slice them.  For this dessert, I leave the skin on, which helps hold the shape of the apple wedges.  Arranging from a center floret of apple slices and concentrically ringing the dough with the fruit is  beautiful if you roll the dough into a circle.  If you roll your dough into a more rectangular shape, lines of apple slices make for a great presentation as well.

With such wonderful access to autumnal produce, I’m constantly trying different recipes from this season’s bounty.  Apple crisps, cobbler, cakes, and applesauce….so many wonderful things to do with apples…this apple tart being a favorite of mine.  The dough and simplicity of the fruit is so good, and the glaze of preserves or jam dresses up the dish and adds a dose of sweetness to the tart apples if you use a tart selection.  Such a compellation of basic flavors and ingredients is always a winner.

Gather your garden goodness or the freshest fruits from the farmer’s market and make a peach, or plum, or apple or pear tart as homage to the season.  Store this recipe for tart dough in a handy place, for it can be used throughout each season and throughout the year.  From the orchards of North Georgia and North Carolina as well as this Farmer’s kitchen, I hope this apple tart becomes a favorite of yours!

Tart Dough 
2 cups of all purpose flour
½ tsp of salt
1 tbsp of sugar
1 ½ sticks of butter
½ cup of ice water

• Combine the dry ingredients with your fingers in a large mixing bowl.  If using a food processor, then just pulse to mix.
• Slice the cold butter into cubes and mix with hand mixer or pulse in food processor until the dough begins to clump into a ball and the butter is pea size or smaller.
• Pour the ice water into the mixture, slowly, continue mixing simultaneously until ball of dough is formed.
• On a floured surface, roll the dough into a large “pat” and chill for about an hour.
• After chilling, roll or spread out the dough into your desired shape…the rustic feel of an imperfect circle or rectangle is what makes the simple elegance of this dessert so pretty.
• Slice 3-4 apples into wedges and arrange on the dough to suit your own fashion.  Sprinkle with cinnamon, nuts, and sugar, about half a cup of each, depending on the sweetness of the fruit and your own sweet tooth as well.
• Bake at 350 for about 45 minutes or until the dough is golden brown… Glaze with pear or apple jam or preserves and serve with a dollop of preserves as well.  Whipped cream ain’t bad either!

Mimi’s Apple Butter

Pilgrimages to the mountains this fall by my grandparents have yielded this Farmer with apples aplenty. Pies, cakes, and tarts have abounded this season and finally, after much persistence i.e. nagging and begging on my part, Mimi has made her Apple Butter. 

This delicacy has a longstanding place in my memory of warmth and delight, for Mema, Mimi’s mother, would make this and the smell and taste bring back memories of her. She would fill dough with this apple concoction and bake apple turnovers or fry apple fritters. Mimi has perfected the recipe and we use it on breads, biscuits, poundcake, or simply as dessert itself. I take only a spoonful at a time, yet, still, the jar keeps diminishing in volume. I suppose it is the spoonfuls throughout the day that cause the diminishment.  

This sauce is that good – you’ll find yourself sampling right off the stove and right out of the fridge… hot or cold, warm or cool, Mimi’s Apple Butter will surely become a favorite. With the holidays fast approaching, jar some apple butter to give to your neighbors, friends, and loved ones, that is, if you can bear to share!  

Mimi’s Apple Butter

**Cooks note…use a “mealy” flesh apple such as Staymen’s, Winesap, or McIntosh…the typical red apples at the grocery are usually pretty mealy. Throw in a Pink Lady or a Fuji or even a Granny Smith for a chunkier sauce and flavor texture. The latter apples don’t cook down like the Staymen’s and Winesaps thus leaving some texture to the sauce. Keeping with the mealy fleshed kinds alone will result in a smoother consistency.   

12 cups of chopped cooking apples

2 cups of sugar… depends on cook’s palette and sweetness of apples.

2 Tablespoons of Cinnamon

2 teaspoons of ground cloves or 8 whole cloves…again, more if desired. 

2 Tablespoons of apple cider vinegar  

  Instructions:

• Add all the ingredients to a large covered pot or Dutch oven.
• Stir well with a wooden spoon and cover with lid.
• Cook on low heat for a couple of hours, stirring occasionally.
• Remove lid after two hours and “cook down” or until most of the water has evaporated. Stir often and watch carefully for sticking.
• Once your apples and spices have filled the house with their delicious aroma, you may “put up” your apple Sauce as you would any jam or jelly, following safety guidelines for canning.
• If you plan to devour your apple sauce as we do, it will keep fresh in the refrigerator for a week… that’s if you can use will power that I don’t have! Enjoy! 

Persnickety towards Persimmons? Don’t be…they’re Perfect!

Prominent throughout the Deep South and up through Virginia to Connecticut and back down towards Florida and west to Kansas and Texas, the common Persimmon, Diospyros virginiana, makes for a Farmer’s favorite with its growth habit, bark, leaf shape, and fruit color…that fabulous color holding the rank somewhere between terra cotta, salmon, apricot, and orange.

“Don’t you EVER bite into a green persimmon…it will turn your mouth INSIDE OUT!!!” That is what Grandmother, Mimi’s grandmother, my great, great grandmother would exclaim about this fruit. Tart and sour, the unripe persimmons are about as useful as a boar’s teat, but the ripe persimmons are lovely, flavorful, and quite delicious. “They’ve got to be DEAD ripe,” according to the grand dame Mimi herself.

Because of their extreme astringency, the persimmon will most often make you pucker, but once the sour cells within the fruit are “bletted" or partially rotted the fruit becomes much more palpable.  Killed by cold, the astringent cells actually rot somewhat and cause the fruit to take on a sweeter flavor, and, thus, the old adage that persimmons are not ripe until the first frost. There is a whole chemistry lesson here but I shan’t attempt to explain the how’s and why’s – just know persimmons most often become ripe after the first frost.

       
The persimmon I see most commonly throughout the South is that common persimmon, with ovular to globular shaped fruits clustered on the branches clad in pretty green leaves. Well, maybe more so clustered or scattered on the ground around the base of the tree, for once the fruit is ripe, these little morsels become a buffet free-for-all.  Wildlife may dine on this forest delicacy throughout the fall and you’ll find hogs, deer, squirrels, bear and birds taking part in this feast. Possums will scatter up the tree and gorge themselves on the delicious persimmons, thus why the tree is sometimes referred to as a “Possumwood Tree.”

For those of us who do not scavenge the forest floor for our daily sustenance, the wild persimmon can be a wonderful autumn treat for your table. Of course, your local farmers markets and even grocery stores carry varieties of persimmons this time of year, including the American persimmon’s cousin, the Japanese persimmon.

Since the Far East and the Deep South share similar latitudes and climates, we often can assimilate our native flora and transport plants with ease i.e. azaleas, camellias, and hydrangeas. Each of these has a native species in the South but also grow naturally in parts of Asia. The persimmon is prime example. Another interesting sharing point is art. Persimmons are often depicted in Asian art and styles as decorative motifs for wallpaper, porcelain, and paintings. The Native Americans depicted persimmons in their motifs as well, and fossilized persimmon trees have been found throughout North America. 

With a taste akin to an apricot, persimmons are perfectly paired with pork and chicken dishes. Marmalades, jams, and jellies can be made from the fruit; and dried persimmons are delicious in baked goods and granola. I think these trees and their fruit are just fascinating and worth reading up on (click here). 

While on your fall forays into the forest, gather a few persimmons for a treat. From this Farmer’s natural garden, the woods and fencerows of the Deep South, remember to not be persnickety towards persimmons.

Persimmon Jam
Just imagine this jam on an oven fresh biscuit! Makes 6 jars of jam.
3 cups prepared fruit (pitted and stem removed), about 5-6 average-size Japanese persimmons or about 2 dozen of the much smaller common persimmons
1 cup water
1 package pectin
½ cup lemon juice
6 cups sugar
1 teaspoon of cinnamon
½ teaspoon of grated orange zest

Directions:

• Prepare fruit by cutting into small pieces.
  Measure fruit and water and pour into large kettle or pot.
• Stir in pectin and lemon juice.
• Bring to a full rolling boil and boil for 30 seconds.
  Add sugar and bring the mixture again to a rolling boil for exactly 4 minutes, by the clock, and be stirring constantly.
• Remove from heat and pour into sterilized containers.
• Use as holiday presents or host and hostess gifts or keep it all for yourself! Ha!

 

Persimmon Marmalade
***Probably the easiest recipe. Quite elegant as well, served with ham, pork, biscuits, or bread.

• Blend enough persimmons to make a quart of persimmon puree, about 4 cups.
• Add a cup of sugar and a cup of pure orange juice and a teaspoon of orange zest.
• Add a can of crushed pineapple and bring to a boil, stirring often and until the mixture is thick.
• Pour into jars, seal, but do not put into a hot water bath.
• Lovely gift for any occasion!

Italian Art, Southern Style

“For me, sculpture is not only a passion, a vocation, but a way to approach life, to externalize anguish, passion and hope – that which time gifts to every man.” -Giavonni Balderi

 
The Montgomery Museum of Fine Arts is a wonderful museum and a must see whenever in the Alabama capital city. Traveling exhibitions frequent the museum and one such exhibition that should not be missed features the sculpture of Giavonni Balderi, the famed Italian sculptor known for his exquisite marble pieces.

When a couple of my dearest friends and clients in Montgomery asked to host Giavonni for a dinner party, this Farmer was more than thrilled when invited to be a part. A menu of Southern classics with autumnal nods, flowers heralding the season, and an all-star guest list of some of Montgomery’s best architectural, theatrical, legal, and design talent were assembled… not to mention the host and hostess – a couple who are fabulous in their own right! What a glorious night!

In the host’s beautiful home on one of Montgomery’s fairest avenues, the color scheme for the party’s flowers was inspired by the brocade, tapestry-esque fabric of the host and hostess chairs. Deep corals, luscious lavenders, salmons and golds all intermingle in a marvelous pattern. Sumatra lilies, orange orchids, pomegranates, artichokes, and rusty backed magnolia leaves along with croton leaf accents filled the table’s center and set the stage for the evening. Bundles of wheat, lotus pods, and “petit chou” or baby cabbages were added to the autumn tableau, thus, forming a riot of color, texture, and perfume - de rigueur for the night.

The table was set with heirloom silver and china and mixed with gorgeous goblets of silver and Murano glass. Monogrammed linens, named place cards, and a menu at each place setting sealed the night’s cordiality with Southern grace. As honored as this Farmer was to be a guest, I still had to get going in the kitchen to provide the party with the evening’s sustenance. With the help of my Montgomery Mama’s as sous chefs, we put together an elegant array of Southern favorites to welcome our new Italian friends and then dressed for the party! What fun!

Braised lamb chops, roasted root vegetables, a West Indies seafood salad, and cheese tray complete with honey and pecans were a few of the highlights. My Apple Tart (recipe coming soon) with pears and roasted pecans and walnuts and vanilla crème fraiche ended the evening on a sweet note. The lively conversation and saluts continued and the dinner party was deemed a success. With the perfect setting, flowers, food, hosts and of course, perfect crowd, a night to celebrate art in Southern fashion was truly a delight. Giavonni’s words capture his work marvelously and I could not agree more; and from this Farmer’s table (or friends table), I wish you the best in your entertaining endeavors whether you’re celebrating art, the season, or just time with friends and family. Salut!

Pimento Cheese - this Farmer’s Style

It hit me hard. A craving for pimento cheese just came out of nowhere and wham! I had to have some. 

The mother of one of my good buddies from my childhood in Hawkinsville made the best pimento cheese… and that’s the recipe I wanted to try. I couldn’t remember exactly how she made it, so I tried to recreate hers. Low and behold, I came out with a version I’m quite proud of. Like any dish, simple but good ingredients make the difference, and with pecans falling, a fall spin on this Southern classic was born.

Toasted pecans make just about anything better…tomato soup, any dessert, salads, and now pimento cheese. That essence, that flavor of goodness from a toasted pecan makes my taste buds sing. A slight salting doesn’t hurt either. A few of these from the farm goodies tucked into my pimento cheese sandwich were quite good my friends, quite good.

Now on to my next pimento cheese condiment…Wickle’s Pickles. Those of us who attended Auburn or are from that neck of the woods know what I’m talking about. These Dadeville, Alabama exports are pickles with a kick and are super right out of jar or on a sandwich or burger. (Try my pimento cheese and these pickles on a burger…wow!) Many of the major grocers are now carrying this brand so go get some as soon as you can! Be sure to try them with my pimento cheese and toasted pecans too…yum!

One may ask as to why I’ve had to offer condiments with my pimento cheese. Well, not everyone in my family likes pecans or pickles in their pimento cheese, so I make a batch plain and then allow folks to amend to their liking. I’ll have any and everything from the aforementioned pecans and pickles to peppers, olives, or onions for my family and friends to use as pimento cheese accoutrements… just depends on the crowd!

Whatever you serve your pimento cheese with or on, one should master the basic recipe. Mine is as basic as they come but good. I also love Sarah Barry’s Spoonful version which isn’t a far cry from mine. Plain Jane Pimento Cheese – maybe – but plain yummo nonetheless.  From this Farmer’s kitchen to yours, get your pimento cheese craving satisfied!

This Farmer’s Pimento Cheese

1 cup of finely shredded sharp cheddar cheese
1 cup of finely shredded sharp Vermont white cheddar cheese
Half to three quarters cup of mayo…depends on how “creamy” you like it
Half a jar of Lindsay’s pimento pieces with some juice
Squirt of lemon juice
Lawry’s Season All to taste…about a dash
Morton’s Nature’s Seasoning to taste…about a dash
Pinch of cayenne pepper
Cracked black pepper to taste
Cracked sea salt to taste

• Shred the cheeses (this makes a difference too…the already shredded is fine but shredding your own really does make a difference) and combine with seasonings and mayo until blended.

• Serve with the condiments of your choice, on crackers, or good bread. How easy is that my friends?