Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Apple Crostada

Contributed by: Aloi
Cusine: American
# of Servings: 8
Ingredients:
  • 3 cups all-purpose flour
  • Pinch of salt
  • 2 tablespoons water
  • 3 ounces sweet butter, room temperature
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1 vanilla bean
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup cornstarch
  • 2 ounces unsalted butter
  • 3 yellow delicious apples, finely sliced
  • 1/2 teaspoon cinnamon
  • 1/2 cup melted butter
  • 4 tablespoons apricot jam
  • 4 tablespoons warm water
  • Confectioners' sugar
  • Vanilla ice cream
  • Sprigs of mint
Preparation:
  1. Preheat oven to 350 degrees.
  2. Mix the flour, salt and water.
  3. Fold in the butter.
  4. Wrap the dough in plastic wrap and refrigerate it for one hour.
  5. In a small saucepan, bring milk, heavy cream and vanilla bean to a boil.
  6. In a mixing bowl, whip together sugar, eggs and cornstarch.
  7. Temper the egg mixture with a few tablespoons of the hot milk mixture, then add the remaining hot milk mixture, constantly stirring.
  8. Add the butter and mix until pastry cream is smooth.
  9. Dust the chilled dough with flour and roll it about a quarter inch thick.
  10. Then cut eight circles from the dough and place them on a buttered baking sheet.
  11. Perforate the dough with a fork and spread a thin, even layer of pastry cream over each disk within a half-inch of the edge.
  12. Top evenly with apples. Add cinnamon to melted butter and brush mixture on top of apples.
  13. Bake for about twenty minutes.
  14. Melt apricot jam in warm water and reduce until thick.
  15. Brush tart with apricot glaze.
  16. Dust with confectioners' sugar.
  17. Serve warm with a scoop of vanilla ice cream and a sprig of mint.