Metropolitan Cooking Show Houston Recipes: Butternut Squash Soup and Caramel Apple Crostata

I had such a great time at the Metropolitan Cooking and Entertaining Show this past weekend in Houston! American Idol winner Taylor Hicks and I were together again for this event and it was so much fun... a little singing and a lot of cooking in the Celebrity Theater. It was an Alabama meets Texas weekend since The University of Alabama played Texas A & M that Saturday in College Station, Texas. I think half the state of Alabama was in Texas... I was actually escorted across the Texas state line by four Alabama Football team buses along with four Alabama State Trooper vehicles... quite a welcome to the Lone Star state. During the show, I made my favorite fall recipes: a yummy Caramel Apple Crostata and delicious Roasted Butternut Squash Soup. The recipes are posted below!

 

I was also asked to come up on stage and make a cocktail recipe with none other than Paula Deen. It was her first pulic appearance in months so it was pretty incredible to be there and be part of it. No matter what anyone says of Paula Deen, it is my humble opinion that she got a raw deal from the media and from the public who did not take the time to find out the facts before they reacted and convicted Paula in the press. She asked the public for forgiveness for her words; who does not deserve that? Paula Deen remains an icon, a true steel magnolia. Paula's life story is inspiring. She gives me hope for my own food career. If you watched Food Network Star, you know that her story has always been an inspiration to me. We chatted a bit and made her cousin Johnnie's sangria recipe. I was very honored and grateful to her for the opportunity. The recipe is below... perfect for a wedding shower, a girl's night party... light and delicious but it packs a punch!

Cousin Johnnie's White Sangria with Peaches Recipe from Paula Deen

2 cups diced ripe peaches

1 bottle dry white wine, chilled (I would use Sauvignon Blanc)

3/4 cup brandy

3/4 cup Grand Marnier

1 tablespoon sugar

1 bottle Ginger Ale, chilled

Put the wine, brandy, Grand Marnier and sugar in a pitcher. Stir until the sugar dissolves. Put 1-2 teaspoons peaches in stemmed wine glasses. Fill half full with the wine mixture. Top off each glass with a little ginger ale.

MARTIE'S ROASTED BUTTERNUT SQUASH SOUP RECIPE

Category: Soup

Difficulty: Easy

Prep Time: 30 minutes

Cook Time: 30 minutes

Depending on portion size, this serves about 8

2 (4-5 pounds) large butternut squash, halved and seeded
2 Tablespoon olive oil
1 medium onion, diced
2 Tablespoon chopped fresh flat-leaf parsley
5-7 cups low-sodium chicken broth (depending on how thick you want the soup
¼ cup organic maple syrup
1/2 teaspoon salt or to taste
½ teaspoon black pepper

Dash cayenne pepper (I use a couple of big dashes but I suggest you do one, taste and then another if you want more heat)
½ cup heavy cream (more if you like, and I always like!)

2 tablespoons unsalted butter

Preheat oven to 425 F. Brush insides and outsides of squash halves with 1 T of oil and place, cut sides up, on a sheet pan or roasting pan. Bake for 45 minutes or until the squash is fork tender. Remove from oven and cool to touch.

Heat remaining tablespoon of olive oil in a large pot. Cook the onion until softened. Use a spoon to scoop out the squash from the peel and add to onion.  Stir in the first 4 cups of chicken broth a little at a time. Simmer, about 20 minutes, adding more chicken broth as necessary to keep the soup from becoming too thick.  Add the maple syrup, salt and both peppers. Whisk in the cream. Add parsley. If you like your soup with some texture, stop here.  I like this soup really smooth so I use an immersion blender to make it velvety before I add the heavy cream. Just before serving, stir in a tablespoon or two of butter. I find it makes the soup even more velvety and delicious.

RUSTIC CARAMEL APPLE CROSTATA RECIPE

Skill Level: Moderate

Category: Dessert

Prep Time: 20 minutes plus 1 hour chill time for the dough

Cook Time: 22-25 minutes

This may be my favorite recipe. You can’t believe how fast and easy you can make a pie; something I grew up eating after every meal. I have used just about everything inside of the crust but just make sure the dough is well chilled and the filling is not too juicy or it won’t hold together.

INGREDIENTS

Pastry

1 cup all-purpose flour

2 tablespoons granulated or superfine sugar

1/4 teaspoon kosher salt

1/4 pound (1 stick) very cold unsalted butter, diced

3 tablespoons ice water plus 1/2 teaspoon more,  if dough seems dry

Filling

11/2 pounds apples (3-4 large semi-tart apples work best)

1/4 teaspoon grated lemon zest

1 ½ teaspoons fresh lemon juice

1/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground  allspice

2 tablespoons cold unsalted butter, diced into small pieces

Egg Wash

1 egg, beaten

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

For the pastry,place the flour, sugar, and salt in the bowl of a food processor, fitted with a steel blade. Pulse a few times to combine the dry ingredients. Add the butter, a little at a time, pulsing between additions until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube-stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a round. Don’t over handle or over mix because your dough will be tough. Wrap the round with plastic wrap and refrigerate for at least 1 hour. When you are ready to make the crostata, flour the board and a rolling pin; roll the pastry into an 11-inch circle on a lightly floured surface. Wrap it over the rolling pin and transfer it to a baking sheet.

For the filling, peel, core, and cut the apples. I like the look of slices- I usually slice a small apple into 8 slices. Put the apple into a bowl and toss with the lemon juice and the lemon zest. Next, add the flour, sugar, salt, cinnamon, and allspice. Add the cold butter. Mix all of the ingredients together until the apples are well coated. Turn the apples out onto the crust, leaving a 1 1/2-inch border all the way around.  Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Finish with the egg wash and sprinkle with granulated sugar before baking.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool slightly. Just before serving, drizzle with caramel sauce; you can make it or purchase.

HOMEMADE CARAMEL SAUCE

Ingredients

nocoupons 1 1/2 cups sugar

2 tablespoons unsalted butter

1 1/4 to 1 1/2 cups heavy cream

1/2 teaspoon pure vanilla extract

Directions: Put the sugar in a large heavy-bottomed saucepan. Cook over low heat until the sugar melts and turns a light golden brown color. Add the butter. Swirl the pan to incorporate the butter into the sugar. Watch carefully because it will burn. Bring to a boil until it becomes a light medium brown, stirring occasionally with a wooden spoon. Sugar is very hot so be very careful. Remove from the heat and carefully stir in the cream and the vanilla. Return to low heat and simmer until the sauce is smooth and thick. Serve it warm, or add another 1/4 cup of heavy cream and serve room temperature.

Serves 5-6 depending on how large you cut the slices.

Fresh Strawberry Sorbet Recipe

FRESH STRAWBERRY SORBET

I simply am in love with ice cream and frozen treats of any kind, especially in the summer when fruit is juicy and ripe. Strawberry sorbet is so easy and so  refreshing. Use this recipe to make sorbet with fresh berries of any kind. If you use raspberries or blueberries, exchange the lime juice for lemon juice. Happy spinning!

Skill Level: Easy

Category: Dessert

Prep Time: 20 minutes

Cook Time: Chill at least 2 hours before spinning.

INGREDIENTS

2 pounds fresh strawberries, sliced and hulled

1 ¼ cup sugar

¾ cup water

2 tablespoons lime juice

Scant pinch kosher salt

Prepare an ice bath in a large heat-proof bowl.

Put the sugar and water in a saucepan. Bring to a boil. Remove from the heat. Cool by stirring over the ice bath. Set aside.

Puree the fruit in a blender or use a juicer if you have one. Strain to remove any seeds or pulp. Add the lime juice. Mix with the cooled simple syrup. Chill for an hour or more before spinning according to your ice cream maker’s instructions. Put in plastic container in freezer to set before serving.

Celebrate National Cheesecake Day with No Bake Lemon Cheesecake with Two Berry Sauce

In celebration of National Cheesecake Day, try this super simple and really delicious cheesecake that only takes 30 minutes start to finish! Lemon and blueberries go so well together. Add this crunchy caramel topping and this is a can't miss favorite for dinner parties or when you just have that craving for something sweet.

QUICK LEMON CHEESECAKE WITH TWO BERRY SAUCE

8 graham crackers

2 tablespoons granulated sugar

3 tablespoons unsalted butter

1 cup each blackberries and blueberries or you can use strawberries, raspberries- whatever

2 tablespoons granulated sugar

2 tablespoons Chambord liqueur- optional

8 oz cream cheese, softened

1 cup whipping cream

½ cup sour cream

2 teaspoons lemon juice

½ teaspoon lemon zest

½ cup Confectioner’s sugar

1/4 teaspoon vanilla

For the crust: Prepare a baking sheet with parchment paper. Whirr the graham crackers in a food processor until they are crumbs. Put 2 tablespoons granulated sugar and 3 butter in a saucepan over medium heat. Swirl the pan so the sugar and butter melt together to make a caramel. Once it is melted and light golden brown, add the crumbled graham crackers and toss to coat. Remove from pan and spread on prepared pan. Set aside to cool.

For the sauce: Use the same pan. Add 1 cup blackberries and 1 cup blueberries. Sprinkle over 2 tablespoons granulated sugar. Toss to coat. Cook over medium heat until the berries begin to break down and soften, about 3-4 minutes. Remove the pan from heat. Add Chambord. Stir together. Set aside to cool.

For the cheesecake: In a bowl, whip the whipping cream until stiff. Beat the cream cheese and sour cream with the Confectioner’s sugar, vanilla, lemon juice and lemon zest. Beat until fluffy. Fold the whipping cream into the cream cheese mixture.

Line individual ramekins or a medium soufflé or round casserole with plastic wrap. 

Spoon the cheesecake into the ramekin and press it down to fill. Add a layer of the graham cracker crumbs on top. Wrap the sides of the plastic wrap over the top and chill for at least an hour.

To serve: sprinkle more graham crumbs on the plate. Remove the cheesecake from the ramekin and put it crumb side down onto the plate. Spoon over the berry sauce and garnish with a few more crumbs.

FOLLOW ME ON FACEBOOK, TWITTER, PINTEREST OR INSTAGRAM FOR MORE RECIPES, PARTY IDEAS AND FUN!

Easy Recipes for Puff Pastry: My Holiday Secret Weapon

Frozen puff pastry is my go-to secret weapon for the holidays. I keep it on hand for those situations when you have last minute guests or simply run out of time to get something made. Just keep a few boxes in your freezer for a delicious and elegant appetizer or dessert. Easy, impressive and fast; you will wonder how you lived without it. 

I recently taped a segment on easy holiday entertaining for NBC-13 in Birmingham, Alabama with Wendy Garner. Here are a few of the simple puff pastry recipes we showed:

PUFF PASTRY PARTY SQUARES

I made this recipe for Food Network Star when I needed something using pastrami that would travel well and taste good served room temperature. This is best served warm and not hot straight from the oven. You can use just about anything you want inside the pastry. I used ham and cheese since it is an eternal favorite but you can use beef, pork or even vegetables. 

We taped these segments at the lovely The Sonnet House in Leeds, Alabama, a gorgeous venue for weddings and parties. Make this Ham and Cheese in Puff Pastry recipe or the Puffy Pastrami Party Squares I did for Food Network Star. So easy and very elegant. People just love it!

PUFF PASTRY PALMIERS

Who doesn't love those crispy little "elephant ear" cookies you find at the bakery? I am in love with them. But you don't have to go to the bakery any more. These are so easy and even more delicious when you make them with puff pastry.

1 egg

1 T water

1/3 cup granulated sugar

1/8 cup Demerara (raw) sugar

1 t. ground cinnamon

1 box puff pastry, thawed according to package directions but not thawed completely or it will be too difficult to handle

 flour

Prepare a sheet pan by lining it with parchment paper. Preheat the oven to 400 degrees.

Mix the two sugars together in a small bowl.

Make an egg wash by beating the egg with the water. Set aside.

Lightly dust the work surface and a rolling pin with flour.  Sprinkle the work surface with 2 tablespoons of the sugar mixture.

Open the first sheet of pastry and unfold it on top of the flour and sugar.

Add the cinnamon to the sugar. Sprinkle about half on top of the puff pastry. Use the rolling pin to lightly roll to press the sugar into the pastry.

Working with the short side of the pastry, fold the top towards the center. Repeat with the bottomof the pastry but leave a 1/4 inch of space in the center.

Sprinkle with more of the sugar and gently roll it into the pastry. Fold the top over the bottom. You will have a 4-layer narrow rectangle. Brush all of the seams with the egg wash.

Using a sharp knife, slice into 3/4" strips. Brush the edges with the egg wash. Place the strips 2" apart, cut side down on the prepared baking sheet. Sprinkle the tops with the remaining sugar.

Bake for 12 minutes or until golden brown. Remove to a cooling rack.

STRAWBERRY NAPOLEONS

2 cups fresh or frozen strawberries

1 T. granulated sugar

2 T. Grand Marnier (optional)

1 cup whipping cream

1 cup marscapone cheese

1 T. vanilla

3 T + more Confectioners sugar (you will need some for garnish)

1 orange for a bit of juice and the zest (optional)

1 box of frozen puff pastry, thawed according to package directions

flour

Preheat oven to 400. Line a baking sheet with parchment paper.  

Clean, core and slice strawberries. Put in a bowl with the sugar and Grand Marnier. Set aside.

In a mixing bowl, combine the whipping cream, vanilla and 2-3 tablespoons of the Confectioners sugar plus 2 tablespoons orange juice (or use Grand Marnier) and 1 teaspoon orange zest. Beat on high speed until stiff peaks form. Fold in the marscapone cheese. Spoon into a piping bag. Refrigerate.

Dust the work surface with flour. Open one package of the puff pastry. Cut along the fold lines to make 3 pieces and cut each of those into 4 pieces. Repeat with the second package. Put on the baking sheet and bake for approximately 15 minutes or until golden brown. Let cool on a wire rack.

Split each of the puff pastry squares in half. Put the bottom halves on a serving plate. Pipe with whipping cream mixture.

Drain the strawberries. Add a layer on top of the whipped cream. Pipe some additional whipping cream and put on the top. Dust with powdered sugar.

Meet my sweet friends Jared and Corey from the Sonnet House and Geri-Martha Cornelius, a very talented pastry chef from Birmingham who helped us with the segment! Love you!!

Corey and Jared from The Sonnet House in Leeds, Alabama

My sweet friend and pastry chef, Geri-Martha!

  FOLLOW MARTIE KNOWS PARTIES ON FACEBOOK FOR MORE GREAT PARTY IDEAS, RECIPES AND FUN! 

Martie on Food Network Star Recipe: Chocolate Roulage from Episode 7

Food Network Star Episode 7: Meet the Press-ure!

The pressure was on when we had to cook a signature dish that would tell the judges who we are in one bite. The additional pressure was the mentors were not going to be on set AND we would be presenting the dish to the press... on camera. My original idea was...  what is a party without cake and ice cream? Since we were going to the Food Network kitchens for the first time, I just knew there would be an ice cream spinner that I could use to make some gorgeous vanilla bean ice cream to go with my individual mini Chocolate Souffle cakes. Alas... there was no ice cream machine and I also found that the cups they secured for me could not go in the oven. PLAN B! With the clock ticking, I had to change my recipe to a recipe using the same ingredients, Chocolate Roulage. On top of that, my oven would NOT heat up and I was down to the wire plating my dish! Ugggh!! Luckily, Justin helped me garnish and it all turned out. Everyone always loves this dessert. Back home in Birmingham, Alabama, Cobb Lane restaurant was known for their Chocolate Roulage... we'd go there for special occasions like bridesmaid luncheons and wedding showers. When they closed, I learned to make Chocolate Roulage and have been making it for Christmas Eve and important family events ever since.

For the show, I make this with a little cayenne and added bourbon to the cream as a nod to my Southern roots. However, I leave these out when making it for the family.  

Chocolate Roulage with Bourbon Cream

Ingredients

Softened unsalted butter, for greasing baking sheet

5 egg yolks

1 cup granulated sugar
3 ounces bittersweet chocolate, chopped

3 ounces semi-sweet chocolate, chopped

1 teaspoon vanilla
1 Tablespoon espresso or strong, black coffee
5 egg whites

1cup cocoa powder
2 cups heavy cream

 3 teaspoons Confectioners’ sugar
1/2 cup bourbon
seeds from 1/2 vanilla bean pod (optional)
1 teaspoon vanilla

Preheat oven to 325-degrees.

Lightly butter a rimmed jelly roll/or baking sheet and line with parchment paper and lightly butter the top of the paper as well, especially the corners.

Fit a stand mixer with whisk attachment, beat the egg yolks and sugar on medium speed until fluffy and the sugar is not gritty, about 10-12 minutes. While the eggs are beating, put chocolate in a bowl and melt over a double boiler. When chocolate is melted, remove from heat, let it cool a bit. Sit the bowl in some cool water for a few minutes, if necessary. Incorporate the egg mixture into chocolate by adding a little at a time to temper the mixture, so you don't cook the eggs. Add vanilla and espresso.

In a clean bowl, and with whisk attachment, beat the egg whites until stiff peaks form. Incorporate 1/4 of egg whites into the chocolate mixture; make sure no white streaks remain. Carefully fold in the remaining whites into the chocolate, taking care not to deflate the whites but making sure not to have any white streaks in the batter.

Spread batter in the prepared pan bake at 325° for 10 minutes. Lower the heat to 300 degrees and cook for another 5 mintues. Remove from the oven. Spread a dampened tea towel or several dampened paper towels over the top of the cake and let it sit for 30 minutes.  

In a clean bowl, with whisk attachment, whip the cream, Confectioners’ sugar, bourbon, vanilla bean and vanilla on medium speed until stiff peaks form. Carefully turn the cake out onto clean parchment paper making sure to have 4-5 inches of excess paper at the end to help you roll the cake. Using a fine sieve or sifter, sprinkle ½ cup cocoa powder over the top of the cake. Spread the whipped cream mixture over the top, leaving ¼ inch on each side. Using the edge of the parchment paper, carefully roll the cake creating a jellyroll effect, tuck and roll as you go, peeling back the paper along the way. Put the rolled cake seam side down and dust the whole cake with the remaining cocoa.

Chill 2 hours before serving. You might even put the cake in the freezer for an hour before serving so that it is easy to slice. To serve, slice cake with a serrated knife and place on chilled plates. Garnish with a light dusting of cocoa powder and fresh berries. 

Yield: 1 roulage, about 6-8 slices depending on the thickness

FOLLOW MARTIE ON FACEBOOK FOR MORE RECIPES, COCKTAILS, PARTY IDEAS & FUN!