Apple Tartlet

When I’m planning a dinner party I always like dreaming up a desert. Unfortunately I don’t always have time to whip something up. I tend to like desserts that involve lots of complicated steps, so sometimes a quick and simple dessert is great to have in the repertoire. This one has a lovely combination of tart apples and buttery puff pastry. To finish it off I spooned a little caramel over each of the tarts. This apple tartlet was the perfect end to a great Sunday dinner.

5 Granny Smith apples diced
1 tablespoon cinnamon
¼ cup sugar
5 tablespoons butter

1 package puff pastry
1 egg

Preheat oven to 375.
Sauté the apples with the cinnamon and sugar in a large sauté pan over medium heat. Once they are tender set them aside to cool. Roll out the puff pastry and cut out 6” circles. Place the puff pastry in molds and fill each with two tablespoons of the apple filling. Brush the pastry edges with egg wash and bake till golden brown, about 25 minutes.

Rediscovering Gravlax

Gravlax is a uniquely Scandinavian take on Salmon. It’s tender, sweet and lightly spice cured. Gravlax can be hard to categorize. The fish is not smokey or salty enough to be called salt cured. Nor is the fish cooked, but it can’t be mistaken as raw.

Kenny and Zukes has incredible house cured Gravlax. A few weeks ago, Nick picked some up on our way up to the cabin. The next morning we had great bagels with the best gravlax I’ve ever had. Since then it’s been bagels every weekend.