Name and Family and all you want to share
l have twin sons, Josh and Jason, age 21, attending the University of Michigan. l have 4 siblings, 2 brothers and 2 sisters, l am in the middle. I’m fortunate to still have my parents at ages 84 and 81 years young. I have 2 step grandkids, Lexi and Nick and of course, my savior, Juno, my 2 year old dachshund. l’ve spent most of my life in this community, grew up in Okemos and live in Grand Ledge (Wacousta).
Your favorite Sweetie-licious Pie and/or Baked Goods and Why
l have not had the opportunity to try all the delicious treats at Sweetie-licious but l believe my favorite would have to be the snickerdoodle as l am a self-proclaimed “cookie-holic” .
Favorite Sweetie-licious Memory
I’ve only been here for a few weeks so I haven’t had a chance to make too many memories but l had a pie rolling lesson with Gail that inspired me to go home and practice, on a Saturday night no less. Thanks for your patience Gail.
Favorite Cooking/Baking Memory
My favorite cooking and baking memory would have to be our traditional family Christmas in the Florida Keys. It began in 1999 at the start of the new millennium. It begins on Christmas Eve with our Seafood/Sausage Gumbo which takes all of our participation as it is a 6 hour process. Everyone chops, peels and chips in to make this, as my dad refers to it, “labor of love” possible. After gumbo we attend midnight Mass, which always has the most memorable choir performance. Christmas morning is warm in the Keys, which l had never experienced. After presents and brunch, it’s time for the “hunt”. Josh & Jason and their dad would head into the ocean to bring home the lobster. Our Christmas dinner was fresh lobster, there’s nothing better than lobster right out of the water. So the tradition continues despite the dissolution of the marriage. I’ve heard it’s important to maintain traditions, which has been my goal. So we’ve kept the tradition alive and l’ve come to realize that a fractured family need not be a broken one. For us it’s about food, family and fellowship and in the end there’s always Key Lime Pie!
Favorite recipe to share – history of recipe
l have to share my favorite recipe from the cooking school l attended in France. I was fortunate to be there in September when the apples were in season. They use ingredients based upon what’s in season and what they can pick from the garden; herbs, fruits, vegetables all grown right on the grounds. This is a popular dessert in France but when l went in May it wasn’t available, l was so disappointed. Other fruits can be substituted but apple is the best.
La Tarte Tatin Du Pays (Upside-down Caramelized Apple Tart)
5 lbs firm apples (golden delicious, gala), ½ cup butter, 1-1/2 cup sugar
Peel and halve the apples and scoop out the cores.
Melt the butter in the Tatin mold, skillet or fry pan. Sprinkle in the sugar and cook over medium heat without stirring until it starts to brown and caramelize. Stir gently, then continue cooking until it is golden brown. Let cool in pan 3-5 min, the butter will separate but this does not matter.
Arrange the apples in the mold in concentric circles with the cut sides standing vertical – the caramel will help to anchor them. Pack them tightly, they will shrink. Cook the apples over medium heat until the juice starts to run, raise the heat and cook them as fast as possible until the underside is caramelized to deep golden and most of the juice has evaporated. With a 2 prong fork, turn the apples so the upper sides are now down in the caramel. Cook until this second side is brown also and almost all juices have evaporated. Cool to tepid.
Roll out pastry dough (use your favorite dough recipe) to just larger than the mold. Roll the dough over the apples. Tuck the edges down around the apples, work quick so the warmth doesn’t melt the dough. Poke a hole in the center for steam to escape.
Bake the tart until the pastry is firm and lightly brown, 20to25 min. Take from the oven, let cool for 10 min. Unmold the tart by flipping it onto a platter. Serve warm with ice cream or its classic accompaniment; crème fraiche.
If you saw the movie Julie & Julia, this was the first recipe Julia made successfully at the Cordon Bleu. Bon Appetit!