Sunday, November 16, 2008

Easy Sticky Buns/Cookies

One of the things I am completely sure about is... I make pretty darn good pecan sticky rolls. I always use an incredibly rich Brioche dough and it usually takes about two days to make them. Also, I have acquired a bit of a cult following for these rolls during the Holidays. Let's just say, I know a thing or two about sticky buns.


So, I was a bit skeptical when I ran across Ina Garten's recipe for "easy" sticky buns. Surely, if they are easy, they can't be good, right? She says you can throw together this recipe in 10 minutes..10 MINUTES?


C'est impossible! (Suddenly, I am feeling very French) This is impossible!

Somewhere in the instructions, it MUST mention the other 47 hours and 50 minutes..

It doesn't.

I decided to test the recipe and see just how good they REALLY are....I did this for you, dear reader.

Note: Due to copyright restrictions, I cannot post this recipe without permission, therefore I provided the link above in the title and I will offer again at the end of this post.





These little beauties are made with puff pastry and really only take about 10-15 minutes to assemble. I ate a few right out of the oven, and they were good (not Brioche dough, good). Actually, they were really good, but the amazing thing about this application of "sticky bun" is how wonderful they are cold. The caramel had time to set and all the flavors evolved into this wonderful cookie/bun thing that I could not stop eating! 

Ina dear, you're an absolute genius!

Mais bien sûr!

bon appétit

Chef Deb

Easy Sticky Buns

Apple and Sweet Potatoes w/Cider Maple Glaze

In my attempt to replace the dreaded "Orange Marshmallow Stuff" on our Thanksgiving table, I somehow stumbled across this recipe and convinced my mom to let me make this instead. This recipe was one of my mom's favorites, so it holds very special memories for me. I haven't made it in quite a while, but it's time I dust the recipe off and maybe it will find a new home.


Sometimes I add cinnamon, and I also use different apples depending on the flavor combination I am looking for. The recipe calls for Granny Smith apples for tartness, but in this photo I used our local Honey Crisps and it was delicious!


I was a bit lazy and did not peel my apples and they turned a nice dark color, which I like. You can avoid this by peeling your apples or leaving the foil on longer or baking the last 20 minutes at a lower temperature.


Apple and Sweet Potatoes w/Cider Maple Glaze

4 tablespoons unsalted butter
6 sweet potatoes (4 1/2 pounds), peeled and sliced 1/4-inch thick
6 large Granny Smith** apples (3 pounds)--peeled, cored, and sliced 1/4- inch thick
1 cup pure maple syrup ( more if you like it sweet)
1 1/2 cups apple cider
1 stick (4 ounces) unsalted butter
1 teaspoon salt

Preheat the oven to 350°. Grease 2 very large, shallow baking dishes using 2
tablespoons of the butter. Alternating the sweet potato and apple slices,
arrange the slices in the baking dishes in a single layer of concentric circles.

2. In a medium saucepan, combine the maple syrup, cider, butter, and salt. Simmer over moderate heat for 5 minutes. Pour half of the mixture over the slices in each of the baking dishes and cover the dishes securely with foil.

Bake in the center of the oven for 50 minutes. Remove the dishes from the oven, uncover and baste the apples and sweet potatoes with the pan juices. Increase the oven temperature to 450° and place the dishes in the upper third of the oven. Continue baking for about 25 minutes
longer, basting a few more times, until the sweet potatoes are tender and nicely glazed. Serve hot.
**I use Honey Crisp or any crisp sweet apple, or a mixture of your favorite apples.

The recipe can be prepared up to 1 day in advance and refrigerated. Reheat,
covered, in a 400° oven for 25 minutes.


Chef Deb