Author Archives: Stef

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About Stef

Family: Husband (Tom) and little man Lincoln James. Dwelling: A 1967 Ranch home that changes every day. Homemaker tip: Don’t be afraid to fail. A bad meal can always be fixed with a frozen pizza, a dead plant can be replaced and paint can cure a room. I consider my style: Contemporary with a vintage flair. I love a sleek piece of furniture with the contrast of an old vase or a stack of old used books. I cannot live without eating: Italian Beef sandwiches. I am Chicago-bred and love a good beef with sweet peppers. Pizza is a close second. Three foods you will always find in my pantry: Extra Virgin Olive Oil, Crushed Tomatoes and Chicken Broth. My cooking mantra: Even foods that were destined to be bad for you can be recreated in a healthy way.
by | October 1, 2010 · 7:42 am

Fall Craze: Apple Picking

Eating an apple off the vine is one of life’s simple pleasures. This past weekend, we took our son on his first apple picking excursion. He may not have the manual dexterity to pick an apple, but he loved exploring the look and feel of everything in the orchard.

There are a good number of places in the Milwaukee area to go apple picking, but Barthel Fruit Farm in Mequon tends to be our favorite. It is a short drive and is less “commercial” than a place like Apple Holler. Apple Holler only sells an apple picking package for $39.95, which includes all the kid activities and one bag of apples. At Barthel, you can choose between a small bag for $10 or a large bag for $17.

Some of the apple crops this year are in short demand due to freezing during blossom time. However, Barthel had an abundance of beautiful Cortland apples last weekend. Red Delicious were also available for picking, though not quite as “fruitful.” Barthel’s does harvest Honeycrisp apples, my absolute favorite, but they are only available to purchase, not to pick.

Lucky for us, Cortlands are a great baking apple. Other good baking choices include Golden Delicious, Ida Red, Jonathon and Paula Red. Apples are best stored in a plastic bag in the refrigerator, sprinkled with a little bit of water. They will store in the refrigerator for a few weeks to a month.

So with apples on the brain, I’ve been coming up with some fun apple concoctions. I wanted to share my Apple and Brie en Croute recipe with you!

Ingredients:

1 apple cored and chopped
2 TBSP honey
1/4 C walnuts
1 package of Brie
1 sheet puff pastry
1 egg
2 TBSP water

Allow puff pastry to thaw to room temperature (approx. 1 hr). Preheat oven to 400 degrees. On a lightly floured surface, roll out the puff pastry into a square. In a small bowl, mix together apples, honey and walnuts. Scoop mixture into middle of pastry. Put Brie (including rind) on top of the mixture. Fold each corner of the puff pastry over the Brie. Carefully flip the pastry over onto a baking sheet. In a small bowl, beat egg. Add water. Lightly brush on puff pastry. Cook in oven for 25 minutes (until golden brown). Allow to sit for 30 minutes before eating. Cut into slices and serve. This recipe makes a great fall appetizer.

Here are some other great HAP apple recipes to enjoy!

Goat Cheese, Apple and Pine Nut Pizza
Apples and Almond Butter
Ultimate Chicken Salad
Caramel Apple Pie Ice Cream
Apple Tart
Apple, Raspberry, Zucchini Pie

Happy Apple Picking!

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by | September 22, 2010 · 8:25 am

Haute Pie: White Chocolate Raspberry Macadamia Nut

Awhile back, Food & Wine magazine stated, that “pie is the new cupcake.” While I love cupcakes, I couldn’t be more excited about this new exuberance for pie…for obvious reasons. For Haute Pie Week, I decided to make a pie inspired after my favorite cookie – white chocolate macadamia nut.

As a little side note, this is the second pie I made. My first pie was a bit of a fail. When it lay crumbled on a plate in front of my husband, he called it “deconstructed pie.” (And he says he doesn’t pay attention when I watch Top Chef).

The graham cracker and macadamia nut crust gives that cookie texture and the addition of raspberry added tartness to the sweet mousse filling.

Ingredients

6-8 graham crackers
3/4 C macadamia nuts
1/2 stick butter
1/4 C raspberry preserves
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract

For the crust:

Crush graham crackers and macadamia nuts in food processor. Melt butter in small dish in microwave and add to graham cracker crumbs. Press crumbs into pie dish, pushing it up against the sides. Layer raspberry preserves on top of crust, gently spreading with a rubber spatula. Place pie dish in refrigerator.

For the mousse:

In a large bowl, whisk milk and pudding mix for 2 minutes until thick; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat. Allow to cool completely.

In a large bowl, beat remaining cream until it begins to thicken. Gradually add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. Fold in pudding mixture. Refrigerate until slightly firm, about 30 minutes.

Spread mousse on top of crust. Refrigerate for two hours.

What better way to celebrate a happy HAP birthday than with a delicious piece of haute pie.

Bon Appetite!

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by | September 17, 2010 · 8:21 am

Come Sail Away: Nautical Rehearsal Dinner

The HAP girls were recently hired to deck out the Milwaukee Boat Line’s Voyageur for a nautically themed rehearsal dinner. Inspired by vintage sailboats, we used a red and blue theme, incorporating ticking fabric, wood, rope and a few other nautical touches.

Using a sponge brush and navy paint, we stenciled the bride and grooms names to a lifesaver to adorn the favor table. Guests were treated to salt water taffy wrapped in blue and red ticking fabric with a Bon Voyage tag, that nested in rustic blue and red wood crates.

Each centerpiece was wrapped in nautical rope and held Daisies and Sprengeri. A painted wooden anchor rested against each vase on top of a small blue ticking fabric placemat.

Guests were mailed a Come Sail Away invitation, mailed in a blue envelope, along with a response card. The invitation is available in my Etsy shop, Morning Star Designs.

Even the babies dressed up for the event! And no, they are not twins, they are cousins – 9 days apart!

Congratulations to Jeff and Kate – thank you for allowing Haute Apple Pie help make your weekend extra special!

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by | September 10, 2010 · 7:35 am

Inspired by: Autumn

When I walked into Starbuck’s last week and saw the Pumpkin Spice Latte, I knew fall was upon us. I am a giddy school girl in back to school clothes this time of the year. From chili to boots to pumpkins, I love it all. So I thought I would share some of this year’s fall inspirations with you!

Left to right and top to bottom: Sweet Leaves Orange Harvest Fabric Branches; Starbuck’s Pumpkin Spice Latte; Naturally Saavy Storage; Carved White Pumpkin; Faux Bittersweet Wreath; Van Gogh Sunflowers 1888; Mini Halloween Caramel Apples; Autumn Party Tags; Knit Military Jacket

What inspires you this fall?

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by | September 8, 2010 · 10:42 am

Chicken and Veggie Fried Rice

It may date back to my days as a waitress at P.F. Changs, but I am a sucker for ordering Chinese food. There is nothing better than eating some fried rice out of that cute little carton. I decided awhile back to try some of my own fried rice and have perfected a recipe that I love and I believe is much better for you than the old take-out standby. Peanut oil seems to be the trick to get that fresh out of the carton taste and sends the sweet aroma through your house. If you don’t have or like the vegetables I’ve listed, try the ones you like. Anything goes with this dish.

*Note: Make sure to chop everything ahead of time and have it ready. This dish moves quickly and if you don’t move with it, the dish will not turn out correctly.

Ingredients

2 C long grain white rice
2 TBSP peanut oil
1 tsp ginger
1/2 C chopped scallions
1/2 C chopped bok choy
1/2 C snow peas
1/2 C chopped asparagus
1 C cooked chicken breast
2 large eggs, beaten
2 TBSP low-sodium soy sauce
2 TBSP rice vinegar
2 TBSP hoisin sauce

Cook rice according to directions. Preheat wok at high heat. Add peanut oil. Stir fry scallions and ginger for 15 seconds. Add chicken and stir fry for 2 minutes. Add veggies and stir fry for 3 minutes. Push all ingredients to the side and add egg. Scramble eggs, scraping them off the hot surface. Cook egg through and add rice. Stir all ingredients together and heat through, about 2 minutes. Add soy sauce, rice vinegar and hoisin sauce. Mix thoroughly and remove from heat.

If you don’t have a wok, you can try a deep skillet. I often use leftover rotisserie chicken or shredded chicken from another meal. You could add uncooked chicken at the beginning and add an extra few minutes to the cooking process.

And if that doesn’t work…there is always take-out!

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by | August 27, 2010 · 8:01 am

Fresh Watermelon Margarita

Although cool fall nights are creeping on the horizon, I’m not ready to put away my white pants just yet. This fresh watermelon margarita is a great way to sip the last few weeks of summer. It is great for an evening dinner on the patio or a Labor Day BBQ.

Ingredients

2 C cubed, fresh watermelon
3/4 C. tequila
1/4 C. Triple Sec
1 Lime, juiced
1 TBSP powdered sugar
3 C ice

Add all ingredients except ice to a blender and blend until watermelon breaks down. Add ice and crush. Serve with a watermelon cube garnish.

What are you doing to soak up the remaining days of summer?

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by | August 20, 2010 · 7:31 am

Open-Faced Chicken Caprese Sandwich

I’m rounding out basil week with an easy, savory lunch or dinner option. My garden is exploding with basil over 2 feet tall. While I plan on making large batches of pesto and freezing it for those cold Wisconsin winter days, I also like to add some fresh basil leaves to sandwiches. This grilled sandwich, a take on the classic Caprese salad, is one of my recent faves.

Ingredients

Sourdough, French or any kind of thick, chewy bread, cut in half for sandwich portions
boneless, skinless chicken breast
tomatoes
basil
fresh mozzarella
balsamic vinegar
extra virgin olive oil
salt and pepper, to taste

Marinate chicken breast in equal parts olive oil and vinegar (enough to coat however many chicken breasts you plan to make). Refrigerate 1-2 hours. Preheat grill. Lightly brush bread with olive oil. Season chicken with salt and pepper and add chicken to the grill. Cook 7 minutes on each side, turning once. Five minutes before the chicken is finished, place bread on grill, not over the direct heat. Once chicken is complete and bread lightly toasted, place fresh mozzarella on bread. Then layer chicken, tomatoes and sprinkle with slices of fresh basil leaves. Drizzle with balsamic vinegar. Depending on how big your chicken, tomatoes and bread, this sandwich may need to be eaten with utensils!

We hope you’ve enjoyed basil week. We’d love to hear your innovations with basil!

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by | August 19, 2010 · 7:40 am

And The Great Big Cheese Cookbook winner is….

Thank you to everyone who submitted their cheese comments and recipes. We can’t wait to test some of them out!

We’ve chosen our winner using a random generator. While we wish everyone could win this cookbook, there can only be one winner, and that winner is….Lindsey. HAP reader Lindsey wrote the following comment:

“I could eat brie every day of my life. I have too many favorite cheese recipes my husband and I eat some sort of main cheese focused meal every day. I saw this giveaway and thought it would be such a great gift for him.”

We hope you and your husband enjoy this cookbook!

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by | August 11, 2010 · 7:50 am

Giveaway: The Great Big Cheese Cookbook

Were you overwhelmed with excitement when you read the title of this post? I know the feeling. The wave of excitement rolled over me when I received The Great Big Cheese Cookbook last week at our dinner at Bacchus with the Wisconsin Milk Marketing Board. The cookbook is just hands-down wonderful: beautiful pictures, TONS of recipes (and very “do-able” recipes at that), tidbits of cheese knowledge. And….it can be yours! This week we are hosting a giveaway where one lucky Haute Apple Pie reader will receive The Great Big Cheese Cookbook.

To enter to win, simply comment on our page and tell us about your favorite kind of cheese or your favorite cheese recipe. Leave your comments by Wednesday, August 18th. One lucky winner will be chosen at random.

To entice your appetite and drum up some enthusiasm about this book, I’ve decided to share a recipe with you from the book.

Fontina-Stuffed Pretzel Bread

Ingredients

1/2 C (about 1/2 medium) julienned yellow onion
1 teaspoon olive oil
1/3 C roasted red peppers, cut into 1/2-in. strips
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
2 C (8 oz) shredded Fontina cheese
1 C diced smoked baked ham
Salt and pepper, to taste
4 (6-in) pretzel rolls (if you are a Milwaukee native, Sendiks carries great pretzel rolls)

Preheat oven to 375. In a small skillet, saute the onion in oil until soft, 3-4 minutes. In a medium bowl, toss the sauteed onions with the peppers, parsley, thyme, cheese and ham. Season with salt and pepper.

To hollow the pretzel roll, cut off one end and set aside. Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8 inch around the edge. Use a small spoon to scrape out the inside of the bread. Set aside and save for another use (breadcrumbs!)

Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread in foil, leaving the foil open on top. Place the stuffed breads on a baking sheet. Bake for 10-15 minutes, until the bread is crisp and the filling is warm.

Pretty easy to make and very delicious! With the size pretzel rolls I bought, this made six sandwiches with a little extra filling on the side. If you can’t find pretzel rolls, use a good loaf of french bread. This would be a great appetizer, just slice and serve!

We are looking forward to hearing your thoughts on cheese! Don’t forget to comment on this post to win the cookbook!

*A special thanks to WMMB for providing the cookbook!

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by | August 5, 2010 · 9:46 am

You Choose, We Cook: Summer Ingredients

It’s that time again! You pick the ingredient, we give you three delicious recipes. This month we are featuring some of the freshest summer ingredients: corn, watermelon, basil, zucchini and tomatoes. To vote for the ingredient you would like to see, click on the poll on the right-hand side of the page. Our recipes will be posted the week of August 15.

What better way to celebrate summer than fresh from the garden food?

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