This weekend I had the opportunity to join some of the greatest foodies, chefs and restaurateurs in the city at the Los Angeles Times “The Taste”. It was a dream come true to be surrounded by amazing food, fabulous wine, and thousands of fellow Los Angelinos who have an appetite for life!
Aside from the hundreds of booths that lined the Paramount Studios backlot dishing out samples of their signature bites, the event hosted seminars and cooking demos from some of the city’s top chefs. I was able to catch Roxana Jullapat of Cooks County cook up some roasted fruit, hand pies, and snack bread (fruit focaccia) which was delightful. Roxana was nice enough to share the recipes with us! I can’t wait to whip up some of the Roasted Peaches myself!
Check them out and let us know if you try any on your own!
For even more recipes check out the new and improved Kasey’s Kitchen!
SLOW-ROASTED FRUIT
Peaches
(Makes enough to fill 8 hand pies)
Ingredients:
8 medium-sized peaches, ripe
1 vanilla bean
2 tablespoons sugar
2 tablespoons honey
Directions:
- Preheat the oven to 300ºF and place the oven rack in the middle position.
- Bring a large pot of water up to a boil. Score an “X” on each of the peaches. Blanch the peaches in the boiling water for 30 seconds to one minute. Remove and transfer to a colander. Let them cool for a minute. Gently peel the skins off the peaches, which should come right off.
- On a cutting board, cut the peaches in half, remove the pits and fit the fruits cut side up snuggly in a baking dish about 8 x 13 inches.
- Split the vanilla bean lengthwise with a pairing knife, scrape out the pulp with the back of the knife, and put the pulp and pod in baking dish with the peaches.
- Sprinkle the sugar over the peaches and then drizzle them with the honey.
- Roast for one hour.
FRUITY HAND PIES - BAKED OR FRIED
(Makes about 8 hand pies)
Ingredients:
For the dough:
1 ¼ cup all-purpose flour
¼ cup powdered sugar
½ teaspoon baking powder
pinch of kosher salt
4 ounces unsalted butter, cold, cut into small cubes
4 ounces cream cheese, cold, cut into small cubes
1 egg yolk
1 tablespoon iced water
To assemble the pies:
2 cups roasted peaches or pears
1 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons heavy cream (only for baked hand pies)
Directions:
1. To make the dough, combine flour, powdered sugar, baking powder and salt in a mixing bowl. Using a pastry cutter or your fingertips, work the pieces of butter and cream cheese into the dry ingredients until they resemble pebbles the size of peas. Make a well in the center. Place the egg yolk and the iced water in the well of ingredients and mix gently with your hands until it comes together in a ball. Transfer the dough to a lightly floured surface and knead briefly. Flatten into a disc, wrap with plastic film and refrigerate for at least one hour and up 2 days.
2. To assemble the pies: flour a working surface generously. Using a rolling pin, stretch the refrigerated dough into a rough rectangle about ¼-inch thick. Cut 8 circles about 5 to 6 inches in diameter with a pairing knife using a small plate as a guide. Brush the edges of the circles lightly with a wet brush, fill each circle with about ¼ cup of roasted peaches or pears, fold the circle in half like you would an empanada or a turnover and seal by pinching the edges together with a fork or alternatively crimping the edges like you would a molded pie. Transfer the formed pies to a tray and refrigerate for at least one hour and up to 24 hours.
3. Combine the sugar and cinnamon in a small bowl and reserve.
4. To bake the hand pies: 20 minutes before baking, preheat the oven to 350ºF and set the oven rack in the middle position. Transfer the pies to a cookie sheet, placing them at least 2 inches apart from each other. Paint each tart with a pastry brush dipped in the heavy cream and sprinkle generously with the cinnamon sugar. With a pairing knife, score a ½-inch slit on top of each pie. Bake for 30 minutes or until nice and golden. Let cool completely. Enjoy right away or store in an airtight container to enjoy later.
5. To fry the hand pies: preheat a counter top fryer to 375ºF (or alternatively fill a heavy non-reactive pot halfway with vegetable oil. Heat up over medium heat, using a fryer thermometer to determine when the oil has reached 375ºF). Fry the pies about 3 minutes on each side or until nice and golden all around. Transfer the fried pies to a platter lined with paper towels to drain the oil and while still warm toss in the cinnamon sugar. Serve shortly thereafter.
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