Apple-Almond Pithivier


Recently, I was lucky enough to be 1 of 100 winners in a recipe contest. It’s nice when a sponsor spreads out the winnings in such a generous way. I entered this recipe inspired by a fancy pastry I had seen prepared on the Great British Baking Show. A “pithivier” is a warm and flaky French pastry made from a laminated dough better known as puff pastry. Usually 2 rounds of dough enclose a filling like frangipane and fruit. The hallmark of the pastry is the fancy design cut into the top of the dough before baking. I tried to do a sunburst.


Sadly, I did not take a bunch of photos while I was working, but I think you will get the gist of rolling out the oh so convenient store bought dough, cutting into circles and then topping with the almond cream and apple pie filling.


Seal the dough. Brush with egg wash and then score the surface with a very sharp knife. Do not cut all the way through the dough. Bake and brew the cafe au lait.

Apple-Almond Pithivier

2 tablespoons unsalted butter

¼ cup sugar

2 eggs

½ cup almond flour

1 tablespoon all purpose flour

¼ teaspoon cinnamon

1/8 teaspoon fine salt

1 package (17.65 oz) frozen puff pastry, thawed

1 can (21 oz) Lucky Leaf Premium Apple Fruit Filling, chopped

Heat oven 350F. Line baking sheet with parchment. Beat butter, sugar and egg until blended. Add almond flour, flour, cinnamon and salt; beat until creamy. Roll out each puff pastry sheet to 16×8-inch rectangle. Cut out eight 4-inch circles from each. Transfer 8 circles to baking sheet. Spread 1 tablespoon almond cream over center of 8 circles leaving a ½-inch rim. Spoon 2 tablespoons apple filling on almond cream. Beat remaining egg; brush over edge of filled pastry circles. Top with remaining pastry circles; crimp edges to seal. Brush pastry with egg wash. With tip of a sharp knife poke hole in center of each pastry. Lightly score surface in sunburst pattern. Bake 40 minutes.


Blend & Build A Better Burger


These are not edible mushrooms but a beautiful capture from Will’s Bench at Lake Elise

Living in Kennett Square, AKA, “the mushroom capital of the world” I can’t help but get up close and personal with a variety of deliciously cultivated fresh picked mushrooms. Today, I want to encourage you to start blending your meat with mushrooms, if you aren’t already.


It’s a super simple process and once you taste the combination I am certain you will never turn back to a full meat burger, sauce, ball or filling. For more umami flavor and juicer and lighter texture start blending mushrooms to meat 1:2. For every pound of ground meat include 8 ounces of mushrooms is what’s recommended, but I find myself doing an even 1:1 blend as we love mushrooms that much.


After rinsing your mushrooms and spinning them dry in a salad spinner I quarter them and then grind them in a food processor. I then sauté them until they have released all their liquid and begin to brown. Stir them often at this point.fullsizeoutput_5319

Season the mushrooms any way you like and let them cool.


Add to your ground beef, chicken, pork or lamb and shape into burgers or meatballs. You can also replace some of the meat in your favorite bolognese sauce or add to a filling to make ravioli.


mushroom burgers stuffed with fresh mozzarella

I hope you will give the mushroom blend a try; let me know if you do. It’s a healthy and delicious option and just for the record my family will not eat a burger any other way. BTW, it works with all kinds of mushrooms, but my favorite for the most flavor are cremini and shiitake.


Will’s Bench Lake Elise

The Best Gift For (Wo)Man’s Best Friend


Raise your hand if you are celebrating the year of the dog. That’s right. 2018 is all about that WOOF. There is nothing like the love of a good pet and I, along with millions of others, love dogs. Looking back 3 years ago I posted a pumpkin dog biscuit recipe here.


My Deacon loved that recipe, but pumpkin is not always readily available. After watching my daughter’s dog chow down on a few fallen apples in the yard last fall I wondered about using unsweetened applesauce in place of the pumpkin. Turns out that dogs love apples and unsweetened applesauce is safe for dogs to eat.


So in addition to celebrating your favorite humans this Valentine’s Day consider showing your favorite Fido some love, too. This recipe for grain free dog biscuits is dog approved and with only 5 ingredients super easy to make.


Honest and loyal, Dogs are the truest friends and most reliable partner. Could you ask for a better Valentine? 

Apple of My Eye Grain Free Dog Treats

3/4 cup buckwheat flour (did you know that buckwheat is actually a fruit seed related to rhubarb—me neither, but it is true)

1/2 cup almond flour

1/4 cup unsweetened applesauce

1 egg

1 tablespoon peanut butter

Mix all the ingredients together adding more buckwheat flour if too sticky. Roll out to a 1/4-inch thickness. Cut into desired shapes with cookie cutters. Bake on a parchment lined cookie sheet at 300F for 30 minutes. Turn each biscuit and bake 5 more minutes. Cool. Makes about 2 dozen.