Let's Dish With Linda Lou

Where You Taste The Love

Apple Roses

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Every now and then I come across a recipe that catches my eye. I love to put my own spin on any new recipe. It just so happens, it’s Steve’s birthday today so I thought I’d surprise him with these Red Apple Roses. 

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Puff Pastry (2)

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mint

Fresh-Mint-Leaves

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Prep Time: 30 minutes
Inactive prep time: 1 hour (to defrost pastry)
Cook Time:  35 to 40 minutes
Total Time: 1 hour 10 minutes
Yields: 6 roses
Equipment: muffin tin pan

Ingredients:
2 Red and Delicious apples sliced as thinly as possible (1/16th of an inch)
1/2 cup of Apricot preserves
1 lemon juiced
4 cups of water plus 1 tablespoon for the apricot preserves (for red roses, substitute plum jam)
1 sheet of thawed Puff pastry cut into 6 equal strips
1 tablespoon of ground cinnamon
1 tablespoon of Turbinado sugar
powdered sugar
garnish with sprigs of fresh mint

Directions:
Preheat oven to 375-degrees F.
Prepare the apples.
Start by removing the core and thinly slicing two Red and Delicious apples. In a small bowl filled half-way with water add the juice of one lemon. Place the sliced apples into the lemon water and microwave for 3 to 4 minutes, to soften, allowing the apples to be pliable. Using a mesh strainer, drain off all the water. Return the apples to the bowl and set aside.

Prepare the jam.
In a small microwave-safe bowl, add the apricot preserves and 1 tablespoon of water. Stir together and microwave for 30 seconds. Mix with a spoon so that the preserves have a thick syrup-like consistency. I also have some ground cinnamon for the apples. It adds warm sweetness to the apples.

Prepare the dough.
Flour your cutting board or marble surface with flour. Roll the pastry out until it’s half the thickness (almost double in length), and the creases are smooth. Cut into 6 equal strips crosswise, approximately 2 inches wide.

Assemble the apples.
Lay the pastry strips down and brush the jam over each one. Place the apple slices along the top half of each strip. laid out in an overlapping style. Evenly sprinkle the ground cinnamon over each strip. Fold up the bottom half of the strip, then carefully roll up each one until you have formed a rose.

Brush the apricot preserves over the pastry dough and lay the apple slices where they hang over the edge of the pastry. Sprinkle a pinch of ground cinnamon over each apple. Grab one end of the dough and roll up the pastry very gently.

Place the roses in buttered greased muffin tins and lightly dust each one with a little Turbinado sugar. Bake for 35 to 40 minutes. Brush the tops of the roses with the remaining apricot jam. The apricot jam gives the roses a beautiful shine. Serve warm or at room temperature.

Once the roses have cooled, arrange them on a beautiful dessert plate. Garnish with a sprig of fresh mint and dust with a little powdered sugar.

Note: If you prefer red roses, substitute a plum jam.

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Slow Cooker Pulled Pork

 

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Sometimes when I’m looking around my kitchen deciding what to have for dinner, I’ll open a cabinet, and staring back at me is my Crock-pot. It’s as if it’s screaming, “pick me”. I was looking in my pantry and refrigerator and saw a few items like apricot preserves, blood orange juice, and chicken broth. Set it and forget it, I’m talking about my Slow Cooker Pulled Pork.

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Chicken Broth

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Prep Time: 15 minutes
Cook Time: 6 hours on high
Total Time: 6 hours 15 minutes
Yields: 4 to 6 servings
Equipment: 7-quart Crock-pot, 2 large mixing bowls, 1 pair of tongs

Ingredients:
1 (3-pound) boneless pork butt (pork shoulder)
1 cup of Blood orange juice
1/2 cup of chicken broth, unsalted
1 (18-ounce) bottle of Sweet Baby Ray’s Barbecue sauce, Sweet and Spicy variety
1/2 cup of apricot preserves

Spice Rub:
1/2 cup of dark brown sugar
1 tablespoon of cayenne pepper
3 tablespoons of chili powder
3 tablespoons of smoked paprika
3 tablespoons of garlic powder
3 tablespoons of onion powder
3 tablespoon of ground cumin
3 tablespoons of mustard powder
3 tablespoons of Kosher salt
1 1/2 tablespoons of freshly ground black pepper

Directions:
Start by adding all the spices, brown sugar, Kosher salt, and fresh ground black pepper to a large mixing bowl, whisk to combine. Place the pork butt (pork shoulder) into the spice bowl and massage the spices all over the pork. Really get into the crevasses so the spices work their way all through the meat.

Add the onions to the Crock-pot and, in the bottom, so the pork would have something to rest on. Add the blood orange juice and chicken broth. Put the lid on and set the Crock-pot to cook (on high) for 4 hours.

After 4 hours of cooking, using a pair of tongs, turn the pork butt over, continue to for another 2 hours.

At this point, remove the pork, transferring it to a cutting board. The pork is so tender it just falls apart. Using two forks shred the meat into smaller pieces.

If you don’t want to make your own barbecue sauce it’s no big deal, there are so many great ones out there. In a large mixing bowl, add 1/2 a cup of apricot preserves, stir to combine. Add the sauce into the Crock-pot, toss through to combine so the pork is thoroughly coated.

Serve my Slow Cooker Pulled Pork on a buttered toasted Kaiser Roll. Top with my quick Fast Homemade Garlic Dill Pickles and Fennel Slaw With Fresh Dill.

Fast Homemade Garlic Dill Pickles

Fennel Slaw With Fresh Dill

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