All Over Albany

Serves 8

INGREDIENTS
One sheet puff pastry, thawed but cold
1/4 cup (1/2 stick) of unsalted butter, softened
1/2 cup sugar
8 baking apples, peeled, quartered, and cored

METHOD

Preheat oven to 425 degrees Fahrenheit. Roll puff pastry into a 10" square-ish shape on a lightly floured surface. Brush off the excess flour. Place on a baking sheet lined with parchment and chill.

Spread butter over the sides and bottom of a 10-inch cast iron skillet, then sprinkle the sugar on top. Cook over medium-high heat until the butter is melted and the sugar has started to turn golden. Cook, stirring occasionally, until the sugar has turned a light caramel color. Turn off the heat. Arrange as many apples as possible into the skillet, round-side down, packing them tightly. It's okay if they overlap slightly or peek over the top of the skillet, as they will shrink as they cook and you don't want any bare spots.

Remove the puff pastry from the fridge and center it over the skillet. Fold any overhanging edges into the pan, making sure all apples are covered and the puff pastry comes up the sides of the pans a bit. Place the skillet in the oven for 15-20 minutes, or until the pastry is golden brown.

The tarte tatin before it's flipped out of the cast iron skillet.

Remove from the oven and allow to cool from at least 10 minutes, up to 30 minutes. Run a knife along the sides of the pan to loosen the tarte. Invert a platter over the skillet, and turn the tarte tatin out onto the platter (hold the platter tight to the skillet, turn over). Give it a good shake or tap the bottom of the overturned skillet to help loosen. Pour any excess caramel over the apples. (If an apple gets stuck in the pan, don't panic: Scoop it out and nestle it back into the tarte.)

Serve immediately, or make the tarte tatin several hours ahead of time (keep in the skillet, then reheat on the stove over low heat for 1-2 minutes to loosen caramel. Invert onto platter).

Serves 8-10

INGREDIENTS
Perfect Pie Crust (recipe below)
3-4 baking apples, cored, peeled, and sliced
3 Vidalia onions, peeled and thinly sliced
1/4 cup (1/2 stick) unsalted butter
1/8 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon Fresh black pepper, or to taste
2 teaspoons vermouth
1 teaspoon fresh sage, finely chopped
1/2 cup Gruyere cheese, shredded*

METHOD

Preheat the oven to 375 degrees Fahrenheit.

Begin by making the caramelized onions: In a large pan, add the onions, butter, baking soda, and salt. Cook for 4-5 minutes over medium-high heat to brown the onions, then turn the heat to medium/medium low and continue to cook the onions for about 30-40 minutes, stirring frequently, until onion have reduced and turned into a caramel color. (They will turn mushy -- that's okay!). Turn off heat and add the black pepper, vermouth and sage. Stir to incorporate. Allow to rest for a few minutes.

While the onions are cooking, grate the cheese and core, peel, and slice the apples.

Roll out one-half of the pie crust dough on a well-flour surface to be about 1/8" thick. (You can make it round, like I did, and place it in a pie plate, or you can place it on a parchment-lined baking sheet in a rectangle, leaving a 1" border around the edge free of any filling ingredients.)

Sprinkle the cheese on top of the dough, then layer on the onions. Arrange the apples over the top of the onions. (If making a rectangle tart, fold the bare dough border over the filling to create a "rim.")

Roll out the dough into a large rectangle 1/8-inch thick.Place on a parchment-lined baking sheet/jelly roll pan. Spread the apple and onion mixture on the crust, leaving an inch border, and sprinkle with the shredded Gruyere. Fold the edges of the dough over the filling to create a "rim," and crimp decoratively if desired.

Bake the tart for approximately 45 minutes or until pastry is golden and the cheese is melty. Allow to rest for 10 minutes before cutting.. Serve warm or at room temperature.

* Use bleu cheese for a tangier kick, if desired. Just place crumbled on the tart instead of shredded Gruyere. A nice aged cheddar is a classic pairing, as well! Use the same amount of cheese as listed in the recipe.

Perfect Pie Crust
Makes enough for a 9-inch double crust pie. Can be made a day in advance.

INGREDIENTS
2 1/4 cup pastry flour
1 teaspoon salt
1/4 teaspoon baking powder
1/3 cup very cold unsalted butter, cut into pieces
1/3 cup plus 1 tablespoon shortening
5-7 tablespoons ice water

METHOD

Food Processor
In a food processor, combine dry ingredients with butter and shortening. Pulse to incorporate butter and shortening until the dough resembles sand and peas. Slowly add water, one tablespoon at a time (do not add ice!), and pulse until the dough just comes together (this might take less than five tablespoons, or more than seven... many factors come into play here. Be sure to add water until just combined). Divide dough into two balls, wrap each in plastic wrap, and refrigerate for at least an hour.

OR

Hand Blend
In a bowl, combine the dry ingredients and whisk to combine. Cut in the butter and shortening with a pastry cutter until the dough resembles sand and peas. Slowly add water (do not add ice!), one tablespoon at a time, and blend together until the dough just forms a ball (this might take less than five tablespoons, or more than seven... many factors come into play here. Be sure to add water until just combined). Divide dough into two balls, wrap each with plastic wrap, and refrigerate for at least an hour.

Serves six

INGREDIENTS
2 cups shredded green cabbage
1 1/2 cups shredded red cabbage
1/2 cup shredded carrot
2 Granny Smith or Golden Delicious apples, julienned or thinly sliced
1/2 cup Greek yogurt
2 tablespoons sesame oil (more to taste)
2 tablespoons apple cider vinegar
Juice from one lemon
1 tablespoon poppy seeds
Kosher salt and fresh black pepper, to taste

METHOD

In a small bowl or large measuring cup, whisk together the yogurt, sesame oil, vinegar, lemon juice, and poppy seeds. Add salt and pepper to taste. Set this dressing aside.

In a large bowl, combine the green cabbage, red cabbage, carrot, and apples. Pour the dressing over the slaw ingredients and stir until well combined and coated. Cover and chill for at least one hour. Serve cold.

Serves 8-10

INGREDIENTS
2 tablespoons chopped fresh sage
1 cup shredded cheddar cheese
2 apples, peeled, cored, and fine chopped
1/4 cup dried cranberries (sweetened or unsweetened, your choice)
2 scallions, whites and greens chopped
Wonton wrappers
Vegetable oil

METHOD

Mix together the sage, cheese, apples, cranberries, and scallions in a medium bowl. Place one heaping teaspoon of this filling into each wonton wrapper. Moisten the edges of the wrapper with water and fold the wonton in half to make a triangle. Pinch the edges together to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.

In a large pan, heat a few tablespoons of oil over medium to medium-high heat. Place several dumplings in the pan to sear one side, packing them in close but not touching. Cook the dumplings on one side for about two minutes, then gently flip and cook for two minutes on the other side. For a softer dumpling, add a bit of water to the pan and cover while cooking to create steam.

Remove the dumplings and continue to cook in batches, serving immediately alongside dipping sauce (recipe follows).

Apple Wonton Dipping Sauce

INGREDIENTS
1 cup cranberry sauce
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
Kosher salt and fresh black pepper, to taste

METHOD

Place the cranberry sauce in a small bowl and heat in the microwave for 30 seconds, just to loosen it. (You can also do this in a small pot on the stovetop.) Add the other ingredients and mix until smooth. Cover and refrigerate until ready to use. (This can be made up to two days in advance. For a richer flavor, substitute balsamic vinegar for the apple cider vinegar.)