Recipe from The Apple Lover's Cookbook (c) 2011, by Amy Traverso. The popular supermarket varieties, Fuji and Gala, are a great choice here. The apples shouldn't add crunch in the cake as much as little pockets of flavor. The texture of this cake should be extremely tender, which is why a tender-sweet apple is important. Carefully remove the sides of pan, transfer to a platter, and serve warm or at room temperature. Set on a cooling rack for 20 minutes, then check to see if the sides of the cake are sticking to the pan in any spots. Bake until the top is golden brown and a cake tester inserted into the center comes out clean, 45 to 55 minutes. Sprinkle the topping over the cake and arrange the apple slices around the top, lightly pressing them into the topping. These delicious glazed muffins are modeled after Amy Traverso's favorite kind of doughnut: chocolate potato doughnuts. Apple and Chestnut-Stuffed Pork Loin with Cider Sauce. Fold in the apple cubes and pour the batter into the prepared pan. Whisk in the butter and buttermilk, then pour the liquid mixture into the flour mixture and stir just to combine. In a medium bowl, beat the egg and egg yolk to blend. Arrange the cooked apple slices over the meat, pressing down to make the whole construction as smooth and neat as possible. Fill the pie: pour the meat mixture into the bottom crust and gently smooth the top with a spatula. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices. Preheat the oven to 425F and set a rack to the bottom position. Remove from the heat and set aside to cool slightly. Make the cake: In a small pan, melt the butter over medium heat until it begins to turn a medium nut brown, 6 to 8 minutes. Sprinkle in butter cubes and pulse 6 to 8 more times so the mixture resembles coarse. Put flour, baking powder, baking soda, and salt into the bowl of a food processor, and pulse. Chill in the refrigerator while you prepare the cake. In a 4- or 5-quart Dutch oven, bring water, syrup, rum, and salt to a low boil over medium heat.
Sprinkle the 3 tablespoons of butter cubes over the mixture and use your fingertips to work it in to form a crumbly topping. Check local listings for airdates and times on your local public television station.Make the topping: In a small bowl, stir together the brown sugar, flour, and cinnamon.
Amy traverso recipes series#
Weekends with Yankee is a national public television series produced in partnership by GBH and Yankee Magazine.
Back in the kitchen, Amy uses Maine blueberries to make a classic Blueberry Buckle.Īll videos created by Dylan Leavitt/ Studio Dylan. In “An Eye For Beauty,” we check out the Maine winery Bluet Winery, which is transforming the state’s iconic wild blueberries into sparkling wine. Back in the kitchen, Amy showcases fresh seafood by making Rhode Island–Style Clear Clam Chowder using a favorite easy recipe from Matunuck Oyster Bar in South Kingstown. In “Only In New England,” Amy learns about the shipbuilding legacy of Essex, Massachusetts, and makes a stop at Woodman’s of Essex, birthplace of the fried clam.
Back in the kitchen, Amy makes Spinach and Ricotta Dumplings, a favorite family dish inspired by their meal.
Amy traverso recipes full#
In “Homegrown,” Amy joins Douglass Williams, chef-owner of Mida in Boston, on a shopping trip for locally stone-ground organic flour and the perfect bottle of wine for dinner. Talking With My Mouth Full podcast on demand - Hosts David Leite (Leites Culinaria) and Amy Traverso (Yankee Magazine) take on the unexpected ways food and. Back in the kitchen, Amy bakes up an inventive treat, Glazed Chocolate Potato Doughnut Muffins.Īmy Traverso’s Spinach and Ricotta Dumplings (Malfatti)
Amy traverso recipes how to#
In “Common Ground,” Amy heads to Sudbury, Massachusetts, to celebrate fall produce at Siena Farms with owner Chris Kurth and his wife, noted Boston chef Ana Sortun, who shows Amy how to prepare a fresh-from-the-garden meal. Back in the kitchen, she pays homage to Julia by making these sweet and savory Apple, Cheddar, and Caramelized Onion Pastry Bites. In “Back to Our Roots,” Amy Traverso is in Boston following in the footsteps of culinary legend Julia Child.
Kitchen videos filmed and produced by Studio Dylan In the Kitchen With “Weekends with Yankee” Apple, Cheddar, and Caramelized Onion Pastry Bites Series co-host and Yankee senior food editor Amy Traverso in her home kitchen for Weekends with Yankee.
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