Georgia Magazine - September 2016 - 51

Remove air bubbles with a wooden skewer. Wipe rims, add lids and secure bands until the fit is fingertip-tight. Note: A too-tight lid prevents air bubbles from escaping during the canning process. Process jars in boiling water for 20 minutes. Remove jars and cool. Store your applesauce in a cool, dark place for up to a year. Yields 4 pints. Imagine fresh apples, spicy cinnamon and fragrant lemon; that's exactly what this recipe tastes like. It was a staple on my grandmother's table and is best enjoyed with fresh pork sausage and fried middlin' bacon. This recipe is definitely a traditional Southern recipe with a French twist and gives me a chance A family favorite, this Apple, Peach and Pecan Galette to combine puff pastry- uses some of the best ingredients available in Georgia. a French staple-with a Southern-style apple pie filling. and cool. Unwrap puff pastry sheet. Cut into Apple Turnovers 8 squares. Spoon cooled apple mixCourtesy of Chef Jennifer Hill Booker ture onto the center of each square. 2 tablespoons fresh lemon juice Fold over into a triangle shape, and 4 cups cold water press edges together to seal. Place 4 tart apples (such as Granny Smith), peeled, turnovers on a baking sheet, leaving cored, sliced about 1 inch between them. Bake the 2 tablespoons butter turnovers for 25 minutes or until the 1 cup dark brown sugar dough is puffed and lightly browned. 1 teaspoon ground cinnamon Remove from oven, place on a cool1 tablespoon flour ing rack and cool completely. 1 tablespoon cold water Mix powdered sugar, milk and 1 puff pastry sheet vanilla together in a small bowl. Driz1 cup powdered sugar zle glaze over the cooled turnovers. 1 tablespoon milk Yields 8 turnovers. Applesauce Courtesy of Chef Jennifer Hill Booker 6 pounds apples, peeled, cored, rough chopped 1 cup water 2 tablespoons fresh lemon juice 1 cup light brown sugar, firmly packed 1 teaspoon cinnamon CRYSTAL WILLIAMS Combine apples, water, lemon juice, brown sugar and cinnamon in a large stockpot. Bring to a simmer and cook over medium heat, stirring occasionally, for 25 minutes. Taste and adjust sweetness with additional brown sugar, if needed. Ladle hot applesauce into hot jars, leaving 1/2 inch headspace. 1 teaspoon vanilla extract Preheat the oven to 400 degrees. Place the lemon juice, water and apples into a large bowl. Note: The lemon water will keep the apples from browning. Over medium heat, melt the butter in a large skillet. Drain the water from the sliced apples, and place them into the hot skillet. Cook for about 2 minutes, stirring constantly. Add brown sugar and cinnamon, cooking for another 2 to 3 minutes. Stir together flour and the 1 tablespoon cold water. Pour into the skillet and mix These apple turnovers are easy to make! Frozen puff well. Cook until the sauce has pastry, a quick apple filling and a simple sugary glaze thickened. Remove from heat are all it takes. September 2016 More online at www.georgiamagazine.org Who says dessert can't be made on the grill? The combination of grilled apples, vanilla ice cream and bourbon sauce makes this dessert the perfect ending to any barbecue. Grilled Apples With Vanilla Ice Cream and Bourbon Sauce Courtesy of Chef Jennifer Hill Booker 13 ripe apples (such as Golden Delicious, Braeburn or Rome) 3 tablespoons unsalted butter 1/3 cup brown sugar 1/3 cup bourbon Pinch of salt 1/2 teaspoon cinnamon 3 cups vanilla ice cream Cut each apple in half and remove the core; set aside. 51 DEBORAH WHITLAW LLEWELLYN circle of fruit showing at the top of the tart. Brush dough with the beaten egg mixture and sprinkle with sugar. Bake for 30 minutes, or until the fruit mixture is bubbling and crust is golden-brown. Garnish with a dusting of powdered sugar and chopped pecans. Serves 8. From "Field Peas to Foie Gras: Southern Recipes with a French Accent" by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Co. Inc. http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - September 2016