Posts tagged ‘Oprah’

May 16, 2012

Apple galette

Oprah (Jane Lockhart)

Serves: 8-10

  • 4 medium Yellow Delicious or Gala apples
  • 1/2 lemon, juiced
  • 1 sheet frozen puff pastry, defrosted
  • 2 Tbsp. all-purpose flour, for dusting
  • 2 Tbsp. softened butter
  • 1/4 cup sugar
  • 1 Tbsp. apricot preserves
  • 1 Tbsp. water
  • powdered sugar for dusting
While the pastry is defrosting, peel the apples, cut in half, and core.
Slice the apples very thin, approximately 1/8″ thick. Squeeze the juice of half a lemon over the sliced apples to prevent them from browning.

Dust counter with a little flour. Sprinkle some flour onto rolling pin. Roll pastry out into a rectangle. Fold and crimp edges of pastry about 1 inch on each side to make a 1/2″ border. (Crimping the border prevents the folded edges from coming undone while in the oven.) Transfer pastry dough onto a baking sheet lined with parchment paper.

Preheat oven to 400°F.

Start in one corner with the sliced apples and overlap the slices so that they cover about half of the previous row. Continue to overlap apples in rows until the apples cover the entire pastry. Sprinkle the softened butter over the apples. Sprinkle the sugar over the apples. Place pastry in the oven and bake until the tart is deep golden brown and the apples are caramelizing, about 45 to 60 minutes.

Mix the apricot preserves with water and either microwave or place in a small pot under low heat on the stove until it is warm. Strain the preserves. Brush glaze onto the apples and cool. With a piece of parchment paper, cover the apple part of the Galette, leaving the edges exposed. Dust edges with powdered sugar. Cut the Galette in large squares and serve.

*Chef’s note: I love the simplicity of this elegant dessert. It was a huge hit when I made it for my mom’s French-themed book club meeting (along with Ghiradelli dark chocolate truffles, Food Network’s Croque Monsieur and more). I used granny smith apples but next time may use a combination with a sweeter apple added.

March 24, 2012

Hummus-crusted chicken


Serves: However many you want

  • Boneless, skinless chicken breast
  • Hummus
  • Lemon juice, slices
  • Balsamic vinegar
  • Fresh rosemary
  • Salt and pepper, to taste

Smother some boneless, skinless chicken breasts with hummus (about 1 cup for 4), then top with a squeeze of lemon juice, a sprinkle of balsamic vinegar, chopped fresh rosemary, and lemon slices (optional). Bake at 450° until hummus is golden brown and meat is cooked through, 30 to 35 minutes. Season with salt and black pepper to taste and serve immediately.

—Jenny Bailly, O executive beauty editor

*Chef’s note: I love the idea of simplicity and resourcefulness behind this recipe, but it didn’t quite do it for me. I wish it had “crusted” up for me like the name promised! Just kind of a weird texture and a surprisingly bland taste. :/

August 14, 2011

Strawberry and apricot hand pies

Oprah magazine


Makes: 8 hand pies

  • 8 Tbsp. (4 ounces) cream cheese, softened
  • 8 Tbsp. (1 stick) butter, softened
  • 1/4 cup heavy cream
  • 1 Tbsp. granulated sugar
  • 1/4 tsp. kosher salt
  • 1 cup all-purpose flour, plus more for dusting
  • 1/3 cup strawberry or apricot jam
  • 3/4 cup strawberries (6 to 8) or chopped apricots (about 2)
  • 1 egg, beaten
  • 1 1/2 Tbsp. raw (turbinado) sugar

Note: The dough can be made up to a day ahead; remove from refrigerator 15 minutes before rolling it out so it has time to warm up slightly.

In a food processor, pulse together cream cheese, butter, cream, granulated sugar and salt until smooth. Add flour and pulse until a sticky dough forms. Cover dough snugly in plastic wrap; chill until firm, 2 to 3 hours.

Preheat oven to 350°. Working on a floured surface, roll out dough into a 10 x 20 rectangle. Using a bowl or glass, cut out 8 (4 1/2″) circles.

Drop about 2 tsp. jam onto 1 side of each circle and top with 1 Tbsp. strawberries or apricots. Brush the outer edge of each circle with egg, and then fold over to make half-moons. Press the edges together firmly, and then seal with the tines of a fork. Place on a parchment-paper-lined sheet tray and cut 3 (½) slits in each top. Brush with egg, sprinkle with raw sugar, and bake until golden brown, 30 to 35 minutes.

*Chef’s note: !!! These little pies pack a big punch of flavor. My parents, brother, uncle and grandparents all enjoyed these. I made both flavors and couldn’t choose a favorite. I had a little dough trouble at first; be sure to use a LOT of flour on your workspace, and don’t skimp on the refrigeration time. Everything else was “easy as pie.” ;)