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Apple Caramel Crostata with Red Wine Caramel

Looking for something warm and delicious to tuck into this weekend? Our contemporary version of apple pie will hit the spot! Elegant enough for a Saturday night dinner party, and homey enough for Sunday evening with the family. Organic apples are still in the markets and perfect for wintery desserts like this one; you can use Bramley, Jonathan, Golden Delicious, Rome Beauty or your favourite locally harvested cooking apple.

Makes 6 to 8 servings

  • 1/2 batch Food Processor Tart Dough
  • 1 1/2 lb (750 g) Gala or Granny Smith apples (about 4 average apples)
  • 4 tbsp (60 mL) unsalted butter
  • 1/2 cup (125 mL) sugar
  • 1/2 cup (125 mL) red wine

Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the dough into an 11-inch (28 cm) circle; transfer to a baking sheet. Peel and core apples; cut into thin wedges.

In a large cast-iron skillet over medium heat, melt the butter; add the sugar, which will slowly melt. Reduce heat and cook while the sugar mixture gradually darkens to a rich mahogany colour. This can take 10 to 15 minutes. (Do not stir; you can swirl the pan as it starts to turn golden, to keep it uniform.)

Add the apples to the caramel. The caramel will immediately harden, then slowly melt again. Cook, turning to coat apples with caramel, for about 10 minutes. Remove apples from caramel and let cool completely. Add wine to remaining caramel in pan; bring to a boil, then reduce heat and simmer until the caramel coats the back of a spoon.

Pile the caramel-coated apple chunks in the centre of the dough, leaving a 1 1/2-inch (3.5 cm) border around the outside edge. Raise the dough border to enclose the sides of the tart, letting it drape gently over the fruit. Bake until the crust is golden and the apples are soft, about 25 minutes, checking the tart halfway through baking to prevent burning. Let cool on a rack for 10 minutes. Serve warm with the red wine caramel sauce.

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Raincoast Crisp Ice-Cream Sandwiches

raincoast crisp icecream sandwichNot just for the cheese and crackers plate, our Raincoast Crisps can elevate even the younger set’s entertaining needs. These ice-cream sandwiches take seconds to put together, can be stored briefly in the freezer until party time, and guarantee you can feel good about the treats you’re serving. Try mixing up the crisp flavours with your favourite ice-cream varieties: I recommend Salted Date & Almnond crisps with Caramel ice-cream – delish!!

Makes 6

12 Raincoast Crisps

6 large scoops of ice cream of your choice

On a parchment lined cookie sheet place 6 Raincoast Crisps of the chosen flavour, place a scoop of ice-cream in the middle and cover with another Raincoats Crisp. Press together enough to push the ice cream out to the edges: return to the freezer until serving.

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Jackie Doyle - August 30, 2014 - 3:56 pm


Anonymous - September 7, 2014 - 8:45 pm

Margret Brzoza these crackers just landed at the Whole Foods Market In Mississauga, Ontario. They were being showcased with cheese balls this weekend. Absolutely delicious!!!

Home-made Ricotta

Fresh, D.I.Y. ricotta is all the rage right now and it’s no wonder! It couldn’t be simpler to make and the results are infinitely better than the store bought variety. I love to spread it on toasted bread but it’s also great as a base for tarts and other sweet treats. To add some extra flavour, add fresh herbs, a spoonful of pesto or tapenade and serve as a dip with your favourite flavour of raincoast crisps and grilled rustic baguette slices. The ricotta will keep atleast 4 days in the fridge.

fresh ricottaMakes 3 cups

  • 1 cup heavy cream
  • 2 cups whole milk
  • 1/2 tsp. kosher salt
  • 1 1/2 Tbsp. white wine vinegar

Set a large sieve over a deep bowl. Line a large sieve with 2 layers of wet cheesecloth.

Bring the cream and milk and salt to a full boil in a heavy based saucepan. Remove from the heat and add the vinegar: allow the milk mixture curdle which will take 1 – 2 minutes. Pour the mixture into the cheesecloth lined sieve and let sit at room temparture for  20-30 minutes. The whey will drain from the mixture and you will be left with ricotta. Transfer to another bowl throw away the whey and cheesecloth: cover the ricotta and refrigerate until ready to use.

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