Almond Puff Loaf (King Arthur Flour)

Ingredients

• FIRST LAYER:
• 1/2 cup cold butter, cubed
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1/4 cup water
• SECOND LAYER:
• 1 cup water
• 1/2 cup butter, cubed
• 1 cup King Arthur Unbleached All-Purpose Flour
• 3 eggs
• 1 teaspoon almond extract
• TOPPING:
• 2/3 cup jam or preserves
• 1/2 to 2/3 cup sliced almonds, toasted
• ICING:
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 4 teaspoons milk or water

Directions

• 1. In a medium bowl, cut butter into flour until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball.
• 2. Divide dough in half; shape each into a log. On a large greased or parchment-lined baking sheet, pat the logs into 11-in. x 3-in. rectangles, leaving a 4-in. space between pastries.
• 3. For second layer, bring water and butter just to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Transfer to a small mixing bowl; beat at medium speed for 30-60 seconds.
• 4. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Beat in extract. With a spatula, spread half over one pastry strip until the surface is completely covered. Repeat.
• 5. Bake at 350° for 50-60 minutes or until deep golden brown. Remove to wire racks. Spread warm pastries with jam; sprinkle with almonds.
• 6. For icing, combine the sugar, vanilla and enough milk or water to achieve drizzling consistency. Drizzle over pastries. Cut into strips or squares. Yield:16-20 servings.

Rustic Apple Tart (Martha Stewart)

Ingredients:
1 sheet of frozen puff pastry, thawed
Flour, for work surface
3 Granny Smith Apples
1/3 cup sugar
1 large egg yolk, beaten with 1 teaspoon of water, for egg wash
2 Tablespoons unsalted butter
2 Tablespoons apple jelly, or apricot jam

Directions:
Preheat oven to 375 degrees. Open pastry sheet and remove paper Fold sheet back up. On a lightly floured work surface, roll out pastry c=sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick.

Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4 -inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.

In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Server tart warm or at room temperature, cutting into pieces with a serrated knife.

Bacon Cure and How to Make Your Own Bacon

Snake River Farms Kiribato Pork Belly

Ingredients:

1/2 cup of Kosher Salt
2 teaspoons of Prague Powder #1
1/2 cup of brown sugar
1/2 cup of maple syrup
10 pounds pork belly


Directions for Curing Bacon:
Mix the first 3 ingredients then add the maple syrup and stir to combine. Rinse the pork belly then place in either a 2 gallon ziplock bag or a large pleated food saver bag sealed on one end. Place approximately 1/3 of the cure on the fat side of the pork belly. Rub into the fat side of the belly then flip the pork belly over and place the other 2/3 of the cure on the meat side of the belly and rub into the pork belly. Seal the bag and brine for 7 days in the refrigerator. The pork belly should be flipped every day and the brine rubbed into the meat.

Directions for Smoking After Curing

1. Set up smoker for indirect heat. I use a Big Green Egg so I use the plate setter with the feet up.
2. Start the charcoal
3. Adjust the temperature to 225 degrees
4. Add soaked apple wood chips
5. Rinse the pork belly and dry well with paper towels.
6. Place the pork belly on the smoker with the fat side down. It is ok to cut the pork belly in half if the pork belly is too large to fit on the grill. I had to do this and smoke in 2 batches.
7. Close up the smoker and allow the bacon to smoke for about 2 hours or until an internal temperature of 150 degrees is reached.
8. Remove the pork belly from the smoker and allow to cool then wrap in foil and chill overnight in the refrigerator.
9. Trim the belly into a form that is good for slicing (square up); I also remove the fat cap before slicing.
10. Slice into the thickness desired and package in 8 oz or 16oz packages then vacuum seal and freeze.