Cinnamon Ice Cream

This is the first ice cream I have ever tried using eggs. It was really good! Especially good scooped on a slice of warm apple pie. C still isn't sold on the homemade ice cream, he still prefers his Blue Bell. I definitely don't!

Cinnamon Ice Cream

1 cup white sugar
1 ½ cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Source: AllRecipes.com

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Caramel Apple Tart

Instead of a traditional apple pie this year, I decided to try out this tart for Thanksgiving. It was amazing! I had to make the caramel sauce twice, the first one was gritty. I had overcooked it. After some googling, I decided to add some corn syrup to ensure that it would be smooth. It worked well. The caramel was perfect for drizzling, I will make it again for sure. I love caramel apples and this was a lovely alternative. That being said, I did dip a slice or two into the caramel sauce for snacking.

Caramel Apple Tart

Crust
2 ½ cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks cold unsalted butter, cut into 1//2 inch cubes
3 to 4 tablespoons ice water

Caramel sauce
¾ cup dark brown sugar
¾ cup heavy whipping cream
3 tablespoons unsalted butter
1 tablespoon corn syrup

Filling
2 tablespoons sugar
1 tablespoon unbleached all purpose flour
5 large Granny Smith apples (about 2 to 2 ½ pounds), peeled, cored, cut into sixteenths

For the crust:
Pulse flour, sugar and salt in a food processor until combined. Add butter and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow steady stream until mixture just begins to hold together. Shape dough into a disk, wrap in plastic and refrigerate 1 hour or up to 3 days, before using

For caramel sauce:
Bring sugar, cream, butter and corn syrup to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 8 minutes. Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.

For filling:
Whisk flour and sugar in large bowl to blend. Add apples and toss until evenly coated. Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Arrange apple slices in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.

Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.

Adapted from Martha Stewart (crust) and Bon Appetit

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Apple Cider Glazed Pork Chops

I always have a crockpot full of hot apple cider stewed with apple slices and cinnamon sticks. Of course, the whole gallon of apple cider never gets drank, maybe if I spiked it people would drink it all? It usually is just me and my mother-in-law who drink it, but I will continue making it because it makes the house smell like the holidays. I am still working up the nerve to make apple cider doughnuts. This is such a quick way to make pork chops and it is perfect for the fall.

Apple Cider Glazed Pork Chops

4 pork rib chops, ~ one pound
1 tablespoon olive oil
1 cup apple cider
1 ½ tablespoons packed light brown sugar
2 tablespoons apple cider vinegar
½ teaspoon mustard seeds

Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chops until browned on both sides, about 10 minutes total.

Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate.

Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.

Adapted from Gourmet

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