FALL FRUIT CAST IRON CRISP
David Guas, Chef/Owner, Bayou Bakery, Coffee Bar & Eatery [Arlington, VA]
This recipe is built for “Joan” the 12-inch Butter Pat Industries Cast Iron Pan
TOPPING INGREDIENTS
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8 ounces Light Brown Sugar
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1.5 tablespoons All-Purpose Flour
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1.5 teaspoons Kosher salt
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1.5 ounces Butter, cold, cubed
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4 ounces Pecan Pieces, lightly toasted, cooled
METHOD
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Set your oven for 350 degrees Fahrenheit. Using room temperature butter, 2 to 3 tablespoons, brush the inside of a 12-inch cast iron pan and reserve.
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With a food processor, combine the sugar, flour, salt, and cooled pecans, and pulse a few times. Then add the cold cubed butter. Pulse until the mix is coarse, but not too lumpy. Transfer into a bowl and reserve in refrigerator until ready to bake.
FILLING INGREDIENTS
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1.5 pounds Branburn or Honeycrisp Apples, peeled, cored, sliced 1/8-inch thick
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1.5 pounds Bartlett Pears, fairly firm, peeled, cored, sliced 1/8-inch thick
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2 tablespoons Lemon Juice, fresh
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.25 cups Light brown sugar
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1 teaspoon Cinnamon, ground
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1 teaspoon Nutmeg, freshly grated
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3 tablespoons Honey, Wildflower or tupelo
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2 tablespoons Barrel Aged Corn Liquor - Bourbon
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1.5 tablespoons Tapioca Flour or Cornstarch
METHOD
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In a large mixing bowl, combine the apples and pears and all other remaining ingredients and gently toss together until everything is evenly mixed.
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Transfer the mixture into buttered cast iron pan. Sprinkle the chilled reserved topping over the fruit mixture. Bake the pan in the center of your oven for approximately an hour. The fruit should be bubbling and the crumble should be nicely browned.
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Remove the crisp from the oven and allow to cool for 20-30 minutes before serving.
SEAFOOD FRITTERS
The Eastern Shore of Virginia is, for all intents and purposes, clam country. In fact, the Old Dominion State has the largest clam fishery in the United States, hauling in hundreds of millions of both farm-raised and wild varieties, from little necks, cherrystones, and razors along the coastal peninsula’s Chesapeake Bay shorelines to quahogs off the banks of the Atlantic Ocean. And if you’re not eating them raw or roasted, there are few ways better to indulge than the local delicacy of a pan-fried fritter.
CHESAPEAKE OYSTER STUFFING
A round of oysters is always cause for celebration, and this time of year on the Chesapeake Bay, that shows up in the form of oyster stuffing. Whether stuffed into a bird or cooked in a cast-iron pan, it’s a time-honored tradition during the holiday season. Or, as Harris’s book reports The Baltimore Sun putting it in 1914, “Inside the oyster belt at Thanksgiving time, it is nothing short of heresy to fail to serve turkey with good old-fashioned oyster stuffing.” Throw it into a Joan and consider it tradition.
SEARED HANGER STEAK WITH CHARRED SCALLION SALSA
There was a time not that long ago when you’d walk into certain butcher shops, ask for a hanger steak, and get a quizzical look. Perhaps that’s because, for some time, the secondary cut was also known as a “Hanging Tender,” hailing from inside the ribcage (in fact, it’s part of the diaphragm), as well as “the Butcher’s Steak,” with those cunning meatmongers often keeping this deeply flavorful, textured specimen for themselves. “But the gig is up,” says Pryles, who shares her pan-cooked version with us, featuring wagyu, no less, and a bright salsa to boot.
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