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Tuesday, 10 June 2014
Apple pastries with spiced red wine, the National Celtic Festival and the long weekend
Ikea As Is section. (I got about three different stories about how to get the wardrobe ready for delivery and was at my wits end.) We didn't buy tickets to the festival. Instead we just wandered around the stalls and listened to music in the Village Hall tent for a gold coin donation.
There was no much chance of a vegetarian offering at the Scottish food stall, but my dad enjoyed the Scotch broth and haggis in a bun. I went for the baked potato option, hoping for a bit of vegetables in the coleslaw. Unfortunately the coleslaw was a very stingy serve. I enjoyed the sweet food we shared more: profertjes (Dutch pancakes), pretzel with salted caramel filling and jam filled doughnuts.
My mum, Sylvia and E went home a bit early, leaving my dad and me to see some more music and stalls. I had been excited about seeing the Irish dancing but they performed at ground level and we were too far away to see much below the waist (which is where all the action happens with Irish dancing). However overall it was a great good day. Maybe next year we will pay for tickets to see more performances.
The Empire Grill. I have checked the menu online and it doesn't feature there so I am not sure if they have served it at the restaurant or it is something he cooks at home. He says it is the sort of dessert they serve in Central Europe where he is from.
The recipe reads as "a bit of this, a bit of that" rather than a precise recipe, yet it is the sort of dish that doesn't need exact measurements. I actually give a little more detail in my version of the recipe! I don't know how long it took to bake the pastries. It wasn't specified in the original recipe and I forgot to check with my mum. I do know that her super hot oven probably took about half the time that my slow oven would take. Precision can be overrated!
E and my dad ate it with ice cream but I found that the wine was accompaniment enough for the pastries. This is also a chance to use some fancy smaller glasses for the spiced wine. We used some glasses that my parents have had since I was a small child.
As this dessert includes a reasonable serve of pumpkin, I am sending it to Michelle at Utterly Scrummy Food for Families for the Extra Veg challenge run by Michelle and Helen.
Previously on Green Gourmet Giraffe:
One year ago: Craft interlude: the dolls house and cardboard house
Two years ago: MLLA Minestrone and some vegetarian reflections
Three years ago: Maple scones and trash and treasure
Four years ago: Advice for Gluten Free beginners and kids
Five years ago: Butterscotch and Banner Surprises
Six years ago: Polenta Quinoa Sticks with Rhubarb Sauce
Seven years ago: Kraut Rock Cupcakes
Apple and pumpkin pastries with spiced red wine
From Jan Solovic of The Empire Grill, in The Geelong Advertiser, 5 June 2014
serves 4 to 6
2 apples, peeled and chopped into 1cm pieces
300g pumpkin, peeled and diced
2-5 spoonfuls of sugar
1 packet of filo pastry
icing sugar, to dust
Spiced red wine:
2 cups red wine
1/2 cup fresh orange juice
3 to 4 heaped tsp sugar
1/2 (squeezed) orange with 5 cloves stuck into it
1 stick cinnamon
allspice (I forgot)
Heat frypan over medium heat and sprinkle with 1 to 2 spoonfuls of sugar. Add pumpkin and cook, stirring frequently until the pumpkin is slightly caramelised and feels cooked when a knife is poked into the pumpkin (not mushy). Remove pumpkin to a bowl and sprinkle the same frypan with another 1 to 2 spoonfuls of sugar (I think we used more like 2 to 3 spoonfuls here) and fry apples until just done. Here it is really important that the pumpkin is cooked but less so with the apple. Place apple into bowl with the pumpkin and set aside to cool.
Meanwhile make the spiced red wine. Set aside 1 cup of red wine and then mix remaining ingredients in a small saucepan. Simmer until reduced by half. Cool, remove orange half and cinnamon stick. Add the cup of red wine. Set aside until ready to serve.
To wrap the rolls, take a piece of filo pastry, spray with oil, place 2 to 3 spoonfuls in the short end with 5 cm pastry either side. Fold in the pastry at the sides and roll up like a log. Place filled pastries on a lined baking tray. Spray more oil on top. Bake at 160 C until golden brown.
Serve pastries hot with a sprinkle of icing sugar and warmed (not hot) spiced red wine.
On the Stereo: