I woke up early this morning for some reason. I was wide awake at five minutes of six and I headed for the kitchen. We're having dinner with friends tonight and I'm doing dessert. I had preassembled a pate brisee (per Michael Ruhlman's fabulous book Ratio - the 3-2-1 crust) and had cut up my apples and sugared them to drain some of the excess liquid last night before bed. Got up and rolled out the crust and put it in the 8" springform tin (yes, springform, no pie plates for me today. Put it back in the fridge to chill a bit more. Went back and dozed with my loving wife for an hour or so and then got up, drained the apples, reduced their juice, filled the tin, and made a crumb-esque topping. Baked the whole mess at 350 for about an hour. I'll snap pics once it comes out of the tin but the whole house smells of short pastry, apples, and cinnamon.
BTW - on the Swedish food thing...I've gotten stuck on crisp bread at breakfast - this morning was Wasa Hearty with hummus and plenty of Lofbergs Lila Skaneroast coffee. Need to go see what fresh fruit we have to add some extra goodness to my morning.
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