Food recipes
Cold Unsalted Pinch kosher salt
Cold Unsalted Pinch kosher salt
Ingredients:
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions:
1) In a bowl combine all the dry ingredients and diced butter.
2) Rub mixture briskly between finger tips until it forms small moist clumps in a loose
sandy mixture.
3) Refrigerate while preparing the apples.
4) Cut a small layer off the bottom of each apple to create a flat, stable bottom surface.
5) With a small paring knife, cut a cylindrical cone out of the top of the apple, moving
about 1−inch outside of the core, similar to removing the top of a pumpkin when carving a
Jack O’ Lantern. Remove the top and discard.
6) With a melon baller or a teaspoon, remove the remaining core and seeds taking care not
to puncture the base of the apple.
7) Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey.
8) Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
9) Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is
golden brown and the tip of a paring knife can be inserted into the side of the apple with
little or no resistance.
10) Let apples stand for 10 minutes before serving.
Yield: 4 servings
BAKER, BAKER 5
THE BAKED POTATO
1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
Canola oil to coat
Kosher salt
1) Heat oven to 350 degrees and position racks in top and bottom thirds.
2) Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
3) Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that
moisture can escape during cooking.
4) Place in a bowl and coat lightly with oil.
5) Sprinkle with kosher salt and place potato directly on rack in middle of oven.
6) Place a baking sheet on the lower rack to catch any drippings.
7) Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
8) Serve by creating a dotted line from end to end with your fork, then crack the spud open
by squeezing the ends towards one another. It will pop right open. But watch out, there
will be some steam.
NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by
up to 15 minutes.
Yield: 1 potato per person
THE BAKED POTATO 6
BANANA SPLITSVILLE
Ingredients:
1 stick cold unsalted butter, diced
4 Braeburn apples (Fuji will substitute)
4 teaspoons honey
Directions:
1) In a bowl combine all the dry ingredients and diced butter.
2) Rub mixture briskly between finger tips until it forms small moist clumps in a loose
sandy mixture.
3) Refrigerate while preparing the apples.
4) Cut a small layer off the bottom of each apple to create a flat, stable bottom surface.
5) With a small paring knife, cut a cylindrical cone out of the top of the apple, moving
about 1−inch outside of the core, similar to removing the top of a pumpkin when carving a
Jack O’ Lantern. Remove the top and discard.
6) With a melon baller or a teaspoon, remove the remaining core and seeds taking care not
to puncture the base of the apple.
7) Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey.
8) Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
9) Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is
golden brown and the tip of a paring knife can be inserted into the side of the apple with
little or no resistance.
10) Let apples stand for 10 minutes before serving.
Yield: 4 servings
BAKER, BAKER 5
THE BAKED POTATO
1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)
Canola oil to coat
Kosher salt
1) Heat oven to 350 degrees and position racks in top and bottom thirds.
2) Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.
3) Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that
moisture can escape during cooking.
4) Place in a bowl and coat lightly with oil.
5) Sprinkle with kosher salt and place potato directly on rack in middle of oven.
6) Place a baking sheet on the lower rack to catch any drippings.
7) Bake 1 hour or until skin feels crisp but flesh beneath feels soft.
8) Serve by creating a dotted line from end to end with your fork, then crack the spud open
by squeezing the ends towards one another. It will pop right open. But watch out, there
will be some steam.
NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by
up to 15 minutes.
Yield: 1 potato per person
THE BAKED POTATO 6
BANANA SPLITSVILLE
Printed from https://recipe.bluelayer.org/recipe/73424/cold-unsalted-pinch-kosher-salt