Home Made in the Oven: Truly Easy, Comforting Recipes for Baking, Broiling, and Roasting by Yvette van Boven

Author:Yvette van Boven
Language: eng
Format: epub
Publisher: Abrams Books
Published: 2019-10-15T00:00:00+00:00

JANUARY

APPLE ALMOND CRUMBLE

I believe that January can be a lovely month. Look, if we keep saying that it’s such a gloomy time, at some point everybody will start believing it. I prefer to do the opposite. I went on a gorgeous walk through the fog with our dog. We returned home. I made tea and baked this pie. Fortunately, some friends came over so we could eat it together. Wine was served and no one was in a rush to go home. You see: January can be terribly cozy.

serves 6 to 8

FOR THE DOUGH

7 tablespoons (100 g) cold butter

1½ cups (200 g) all-purpose flour

Pinch of sea salt

1 egg

Ice-cold water, if needed

FOR THE FILLING

Scant ¾ cup (100 g) almonds (or almond flour)

Scant ½ cup (100 g) packed dark brown sugar

1 egg

Juice and grated zest of 1 lemon

2 Granny Smith apples, thinly sliced

FOR THE CRUMBLE

6 tablespoons (50 g) all-purpose flour

6 tablespoons (50 g) almond flour

4 tablespoons (50 g) packed dark brown sugar

Make the dough: Rub the butter together with the flour into a mixture that resembles coarse crumbs. Add the salt and egg and swiftly combine into a firm dough. If it turns a bit too dry, add a drop of ice-cold water. Wrap in plastic and let rest in the refrigerator for 30 minutes to 1 hour.

Roll the dough out into a round that fits a greased 8½- or 9-inch (22 cm) springform pan or a square one of the same size. Pop in the freezer for 30 minutes.

Preheat the oven to 350°F (180°C).

Prebake the frozen pie shell for 15 minutes.

Make the filling: Grind the almonds with the brown sugar, egg, and lemon juice and zest into a smooth paste in a food processor. Spread onto the piecrust and place the apple slices on top.

Make the crumble dough by combining all the ingredients, rubbing them together with cool hands. Sprinkle onto the pie.

Bake for 35 minutes, or until golden brown. Serve with a runny custard or crème fraîche.

NUT BUTTER CHOCOLATE CHIP COOKIES

2017 was the year of the nut butters. I don’t know about you, but I felt I was being bombarded by them. There were some pretty tasty jars among them, but with all due respect, sometimes it’s a matter of plain overkill. If you have children this problem is easily solved; you can always offload a jar or two to them, but, well, I’m not in that position. I’m also not much of a peanut butter sandwich kind of person myself, and you can only make satay sauce so often. In short, I was stuck with a shelf full of jars.

So using the butters for baking it was. My first two attempts to bake cookies without flour or dairy went straight into the trashcan. Too bad, but it did clean out my shelf even faster. The next version made this book, and includes regular flour, butter, and an egg. And chocolate, of course, because that truly makes these cookies delicious.

MAKES ABOUT 16 COOKIES

7 tablespoons (100 g) butter, melted

2 cups (250

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