Nov 6, 2012

a much needed rest

Five girls, one beautiful lake house, one weekend , no work, rest, and laughter...priceless memories made.
 It has been a big summer; lots and lots of weddings, the heat made it feel like double the work. We worked hard and now the wedding season is winding down; four more weddings to go! 
Soon the shop will become a Christmas wonderland and speeds will pick up again, that's why this little getaway hit the spot!  

I made a was yummy! I'm not much of a baker. One of my friends made a to die for granola! will get that recipe here soon :)  
and my famous salmon...always yummy!
Easy Apple-Ginger Tart
Makes 1 (9-inch) round tart

1/2 (14.1-ounce) package refrigerated piecrust
1 1/2 large Braeburn apples, cored and thinly sliced
1 1/2 large Granny Smith apples, cored and thinly sliced
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon sugar
2 tablespoons chopped crystallized ginger
1/3 cup orange marmalade
1 teaspoon orange zest
Preheat oven to 450°.

Unroll piecrust. Press into bottom and up sides of a 9-inch round removable-bottom tart pan.

In a large bowl, combine apple slices, cornstarch, and sugar, tossing gently to coat. Arrange apple slices in a single layer on tart dough. Bake for 15 to 20 minutes, or until crust is lightly golden. Cool in pan for 10 minutes. Spread chopped ginger over apples.
In a small microwave-safe bowl, place orange marmalade. Microwave on High for 30 seconds, or until melted. Brush over apples. Sprinkle with orange zest.

P/S  I found that I had to bake it for 10 minutes longer, but covered the outer crust with foil the last 10 minutes so it would not burn. Also you can find crystallized ginger in the bulk section at Whole foods, you only need about six pieces.

1 comment:

  1. Love the pictures! It looks like a cozy, warm place and the food looks YUMMMMY:)