I lay in bed, thinking about food. I'm not even hungry, just trying to create something new. The recipe that kept me up this time was my annual pie for Thanksgiving. You see, every year I like to do a twist on a classic pie for my favorite holiday. Thanksgiving. Last year's was going to be pretty tough to top, but I might have come close.
The crust for this pie is a lightly sweet walnut and butter crust. The pie itself contains tart apple slices, very thin. In between the layers of apples are a couple ounces of Gorgonzola cheese and a rosemary-infused red wine caramel sauce. Walnuts, Gorgonzola, red wine, tart apples, hint of rosemary. Perfect. It was, too. When I prep it for the holiday, I will use the mandoline and get the apples thinner (to hold the caramel and cheese better), but that is all I will change.
Red Wine Caramel Apple Tart (with Walnuts and Gorgonzola)
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.
This recipe is going to be part of Sugar High Friday posts, all recipes that include alcohol and apples. The recipe list will be hosted at Spittoon Extra.
2 comments:
Gorgeous gorgonzola and red wine and apples. It's luscious and devious and original and whispers at you from deep in the gorgonzola- make me, you know you wanna' taste this incredible recipe!
A secret surprise I will share with the family next month for the feasting! Thank you for sharing!
Laugh at me: I made this.
Kind of. Note:
No matter what the interwebs might have to say about it, a springform pan does not serve as a great replacement for a tart pan. Red-wine caramel sauce everywhere!
Also, you might want to mention that using a plastic spoon in a pan with freshly-melted sugar is a bad idea.
And that gorgonzola cheese makes your hands smell very interesting.
...lessons learned. I can't wait to eat. :)
Post a Comment