Spring Recipe: Pastry Wrapped Baked Apples

It's a few days away from May and most people would think its that time where the warm weather hits. The problem is that most people forget we live in the greats state of Michigan. The state where its 80 degrees one day and freezing the next. I don't think we are quite ready for hot dogs on the grill or even that evening drive to dairy queen.

One of my favorite things to make is desserts, sweet things in general to be less specific. The only problem with them is the social norm affiliated with only being able to eat sweets during a dessert hour. This is why I came to develop one of my personal favorite recipes, something that can be eaten for a snack and enjoyed anytime. This recipe is not only lean but is a blast to make, get your little ones together and make it a fun project for everyone. Enjoy!

Pastry Wrapped Baked Apples

Yield: 6

Components: 
1/2 c crushed pecans
2 T raw honey
9 4x4 puff pastry squares
6 apples peeled and cored
1/2 t ground cinnamon
1/4 c sugar

 1 egg for egg wash

Procedure:
Preheat oven to 400 degrees
In a small bowl mix together pecans and honey- set aside
In a small bowl mix cinnamon and sugar- set aside
Stuff peeled and cored apples with pecan and honey mix
Coat the apples in cinnamon mix by rolling in bowl

Roll pastry squares to make slightly larger and cut into 4 equal strips
Join strips together with water by pinching
Use small cutter to cut out round bottom piece for apple

Wrap apple with long pastry strip wrapping from the bottom up until you reach the top and slightly overlap each edge with the next
Cut out leaf and score leaf design with knife
Place leaf on top and slightly press over edges to seal
Gently press the dough around the apple to make sure it will hold together
Repeat process with remaining apples

Finish by painting dough with egg wash and then bake till golden brown
Chill or eat hot
Served well with vanilla ice cream

A visit to a food focal point, turned local lore Restaurant Review: Green Dot Stables

When taking a first glimpse upon the retro horse-race themed establishment one may be wondering what they are getting themselves into. Though the sardine packed parking lot and the 20 minute wait at the door might give you a second opinion. Having been to Green Dot Stables multiple times in the past myself and always seeing a full house certainly portrays the atmosphere of this Corktown establishment.

Open for almost 2 years now, owner Jacques Driscol has keep the on-going theme of this horse-racing bar, and has transformed it into the newest hipster hangout. Having moved back home from San Diego, Jacques immediately focused on his vision of opening up a restaurant. Instantly Driscol experienced what it means to open a business in Detroit and have the whole community rallying around it. The Le Cordon Bleu graduate wanted Green Dot to become a low cost food first business, with low cost drinks included. Driscol also had the vision that this could be a place that other restaurant industry individuals would have a place to eat after their long shifts.

The focus of Green Dot Stables is sliders, but not just your average sloppy basic sliders. The owner and Chef were able to develop a creative menu with items that range from $2-$3. If thats not cheap, I don't know what is, not to mention the $2 well drink and domestic beers. As stated, minus a few sides, the menu is mainly made up of sliders.

Here is a small sample of some of the sliders offered.

SLIDERS

Quinoa Burger $3
Kale-Chimichurri

Corned Beef $3
Wigley’s-Kraut-Pickles-Mustard Aioli

Cuban $3
Pork Loin-Ham-Jack Cheese-Mustard-Pickles

Philly Cheesesteak $3
Ribeye-Peppers & Onions-Squeeze Cheese

Cheeseburger $2
Onions-Pickles

BBQ Bacon $3
Beef Patty-Sweet Potato-Housemade BBQ Sauce

Tempeh $3
Marinated Tempeh-Wasabi Mayo-Wakame Salad

Korean $3
Beef Patty-Peanut Butter-Kimchi

Ham & Cheese $2
Dearborn Ham-Jack Cheese

BCT $2Bacon-Cucumber-Roasted Tomato Sauce-Mayo

Each week there is a Mystery Meat which the chef chooses to place on the menu. This week it was Tuna sliders with a Wasabi Mayo and a Pickled Carrot Slaw, delicious I must add. I also recommend the Korean, as well as the chilled asparagus soup.

Knowing I could go not only go to this place everyday, but also talk about it forever, you will have to check it out to get the real experience. Check out Green Dot's Facebook page to keep up with their weekly specials.

Meals in the Mitten Review Score: 8.5/10
This was a non-paid review

Introduction / Recipe

 

Hello fellow foodies

What you are seeing is a blog, made by a chef, who has been a life long foodie. I will be sharing delicious seasonal recipes, as well as restaurant reviews from great local sources. Each restaurant review will contain a score given out of 10 possible points.

I have been a Chef for 8 years, and love the local Michigan food scene. Great local products, and locally owned establishments call for unforgettable meals. Something none should miss! Anyways, this blogs not about me. So I will start with a introductory recipe to get your palate's started.

Spring is finally here, but that does not mean the weather is going to stay warm, especially in Michigan! Here's a little recipe for those cold days, to keep you warm, and keep you thinking summer.

Spinach Artichoke Dip

Components:

2 cans artichoke hearts drained and medium chopped

¼ c mayo

¼ c mayo light

1/8 c bread crumbs( i use fresh )

¼ c. asiago

pinch minced garlic

pinch minced onion

pinch kosher salt

pinch white pepper

1 cup spinach - blanched-shocked-drained-chopped

Procedure:

Drain chokes and spinach well

Combine all ingredients, mix well.

Serving: Place spin-art dip in colored ramekin, heat in microwave, cover surface with parmesan cheese, place in oven until browned.