Salted Caramel Apple Pie

salted caramel apple pie-beyondthebayoublog.comYes! You read right, salted caramel apple pie! It's pie season--or can it be pie season all your round?! Regardless, this pie will change your life. Period. Tender apple slices, buttery pie dough all layered with salted caramel goodness. This recipe I have been eying forever. Slowly but surely, I'm beginning to love baking and making pastry. Check out my lattice! Still a long way to go but I was super happy with it.


salted caramel apple pie-beyondthebayoublog.comA lot of recipes I tried, the dough just didn't hold together--but I found the perfect recipe and cannot wait for y'all to try it out. Thanks to Rachel over at Two Loves Studio for the recipe!

Another  new technique I tried with this caramel apple pie was cooking the apples first. Once I laid my attic over the pie, I did not want my filling to shrink and leave a big gap.

So, I cooked the apples first with the spices and thickeners, let cool, and then added them to my prepared pie dough.

This recipe was inspired by four and twenty salted caramel apple pie and the salted caramel sauce from my go to cookbook, Taste and technique.

Salted Caramel Apple Pie

Pie Crust

  • 250 grams All-purpose Flour
  • 150 grams butter, cubed
  • 1 teaspoon salt
  • a Pinch of fine sugar
  • 1 large egg
  • 1 tablespoon cold milk

Apple Filling

  • 2 tablespoons unsalted butter
  • 5 large apples
  • ¼ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ¾ cup plus 1 tablespoon sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1 tablespoon apple cider vinegar

Salted Caramel

  • 1 cup heavy cream
  • 1 cup sugar
  • 1/4 cup hot water
  • 3/4 teaspoon flakey sea salt

Pie Crust

  1. Heap the flour onto a clean surface and make a well in the center. Place the butter, salt, sugar and egg into the well. Using your fingertips, mix and cream these ingredients together. Then, little by little, draw in the flour to work the dough until it has a grainy texture. Add the milk and incorporate gently with your fingertips until the dough begins to hold together. Knead the dough about 5 times by pushing the dough away from you until it is smooth.

  2. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width. Chill the rolled crust while you prepare the salted caramel and apple filling.

Salted Caramel

  1. Place the sugar, hot water, and salt in a heavy saucepan with a tight-fitting lid. Pour in the water and sugar, making sure to keep the sugar crystals from splashing around the sides of the pan. Place pan over low heat and stir with a wooden spoon until the sugar is dissolved. Your goal will be to try and dissolve the sugar become it comes to a boil.
  2. Cover the pan, turn the heat to medium, and cook for 5 minutes. Uncover and continue to cook the sugar until it starts to take on some color. Keep cooking until the sugar starts to smoke a little and turns deep mahogany brown. Remove pan from the heat and pour in about 1/4 cup of the hot cream, stirring with a long-handled wooden spoon.. The caramel will bubble, so watch out. Keep stirring and slowly add the remaining cream. Strain the caramel sauce through a fine-mesh strainer. Let cool.

Apple Filling

  1. Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften but not completely soft, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 4 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely.

Assembly of Pie

  1. Preheat the oven to 375 degrees
  2. Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again.
  3. Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.
  4. Bake the pie on a baking sheet larger than the pie pan for 20 minutes . Reduce the oven temperature to 350 degrees, lightly cover with foil and bake for another 25 to 30 minutes. Remove foil and bake a little longer if your crust is not nicely browned. 


Bratwurst Burger w/ Beer Braised Onions & Sauerkraut

  bratwurst oktoberfest burger

There is nothing like a great burger. Juicy flavorful meat, cheese, all the toppings--like really who doesn't crave a good burger? So, in the spirit of Oktoberfest, I wanted to make some burgers that celebrates sausage and beer. So, a bratwurst burger with caramelized onions, sauerkraut, and Muenster cheese was made!

I gain some inspiration from Milena and Cris over at Craft Beering. Great food that is cooked with beer! Paired with beer! All things craft beer! Check them out.


bratwurst oktoberfest burger recipe-www.beyondthebayoublog.comOktoberfest is all about good food, most importantly, great sausage and beer. I wanted to incorporate what goes great with beer and also cook with it. So..

Pretzel bun. Check.

Beer braised onions with sauerkraut. Check.

Whole grain mustard and Muenster cheese. Check, check.

Since moving out to Texas my eating habits have changed. I enjoy a good brat with some local beer. Micro breweries are popping up all over the States with great craft beer. It is a great setting to hang out with friends and have some great food. A lot of food trucks go out to these breweries and a few friends and myself try to meet and catch up over a few brews and food.


bratwurst oktoberfest burger recipe-www.beyondthebayoublog.comThis recipe comes together quickly. The beer braised onions is what takes a little bit of time. When cooking the sauerkraut, make sure to drain it well. I just sat it in a strainer to get most of the liquid out.

This year I am excited to partner with other amazing bloggers to celebrate Oktoberfest. I am giving away a case of Oktoberfest beer provided by Prost Brewing! Make sure to enter below and check out the other bloggers recipes!

Aromatic Currywurst  made by Marvellina from What to Cook Today

Hot Cheese Dip with Onions and Gruyere made by Julie from Cooks with Cocktails

Bratkartoffeln (German-Style Pan Fried Potatoes with Bacon) made by Annie from Ciao Chow Bambina

Bratwurst Burger made by Brittany from Beyond the Bayou

German Pan Fried Trout made by Amanda from Burrata and Bubbles 

Schnitzel Platter made by Milena from Craft Beering

Cinnamon Streusel Muffins with Hefeweizen Drizzle made by Kelly from Kelly Lynn's Sweets and Treats

Gebrannte Mandeln (Roasted Candied Almonds) made by Dawn from Dawn the Gourmand

Danube Waves Cake made by Kelsie from The Itsy Bitsy Kitchen

Bavarian Cream Donuts made by Camila from Pies and Tacos

Prost-Brewing-Marzen-GiveawayContest open to residents of the 48 contiguous states only. Must be 21+ years old to enter. 

a Rafflecopter giveaway


Bratwurst Burger W/ Beer Braised Onions & Sauerkraut

  • 1 1/2 pound ground pork
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 teaspoon kosher salt
  • a pinch red pepper flakes
  • 4 tablespoons butter
  • 2 onions thinly sliced
  • 1/2 cup beer
  • 1 cup sauerkraut, drained
  • 6-8 slices munster cheese
  • whole grain mustard
  • mayo for the buns
  • 5-6 pretzel buns
  1. Combine the pork and all the seasonings and mix well. Heat up a skillet and test for seasoning. Depending on if you want more of the spice to shine or more/less salt.

  2. Heat a skillet over medium-high heat, melt the butter and add the onions and sprinkle with a little salt. Cook stirring every few minutes for 30minutes to an hour. Cook until golden brown. Add the sauerkraut and beer. Cook for 5 minutes until reduced. 

  3. Form the pork into patties roughly 4 inches wide and 1 inch thick. Preheat a pan over medium high heat with a little oil and cook the burgers 4-5 minutes on each side until done. 

  4. Toast your pretzel buns and slather with mayo and whole grain mustard. Place the burger, caramelized onion and sauerkraut, and cheese and top it off and enjoy!

Pears Foster Dutch Baby Pancakes

pears foster dutch baby pancakes Bananas foster move aside! This pears foster dutch baby pancakes are a must make! Quick and perfect for a weekend morning breakfast. I had to try and control myself to not eat it all by myself, but failed happily.

The pears foster syrup can be drizzled over some ice cream, pancakes or even waffles. Oh the possibilities!

pears foster dutch baby pancakes

pears foster dutch baby pancakes

Happy eating!

Pears Foster Dutch Baby Pancakes

Dutch Baby Pancakes

  • 3 large eggs
  • 1/2 cup flour
  • 1/2 cup milk
  • 2 tablespoons of sugar
  • 4 tablespoons butter
  • a pinch of salt

Pears Foster

  • 4 tablespoons butter
  • 4 tablespoons brown sugar
  • 1 cinnamon stick
  • 1/2 vanilla bean, scrapped or 1 teaspoon vanilla extract
  • 2 pears sliced
  • 1 ounce of rum
  • powdered sugar for dusting
  1. Preheat oven to 400 degrees. In a blender combine the eggs, flour, milk, sugar, and salt. Blend until combined. In a 10 inch heavy bottom skillet, melt the butter over medium-heat. Once melted, pour in batter and then place into oven. Bake for 20 minutes and then the last 5 minutes lower temperature to 300 degrees. Prepare syrup while pancake bakes. 

  2. In a skillet, melt the butter and brown sugar together. Add the cinnamon stick and vanilla. Cook for 2-3 minutes. Add the pears and then sauce for another 2-3 minutes until they begin to soften a little bit. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. Or off heat, you can light a match and burn off the alcohol. You should have a nice thin syrup, if you want your syrup thicker, reduce a little while longer. 

Stuffed Turkey Breast With Dirty Rice

Stuffed turkey breast with dirty Stuffed turkey breast with dirty rice, need I say more?!

Moist turkey breast wrapped in dirty rice and then finished with a spicy sweet glaze--so good!  Dirty rice pairs so well with sweetness, so this glaze is everything! All the flavors pop in your mouth.

Stuffed turkey breast with dirty

Right now I'm thinking about planning a dinner before Christmas and I'm thinking that this recipe is a top contender.

This is a recipe that will impress and be great at a dinner party! Work has gotten the best of me, but my mind is racing with recipes and ideas that I want to make next and share with y'all.

Stuffed turkey breast with dirty

Stuffed turkey breast with dirty

Stuffed turkey breast with dirty

Don't forget to grab the dirty rice recipe here!

Stuffed Turkey Breast With Dirty Rice

  • 1 boneless turkey breast, pounded to a even 1/2 inch thickness
  • 1 teaspoons creole seasoning
  • 1/2 granulated garlic
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons butter
  • 1/2 cup dirty rice (recipe link in post)
  • 1/2 cup cane syrup
  • 1/2 cup cane vinegar
  • a pinch of red pepper flakes
  • 1/2 teaspoon kosher salt
  1. Preheat oven to 375 degrees. Lay turkey breast out on a flat surface. Season with creole seasoning, kosher salt, granulated garlic, thyme and butter. Take dirty right and place on one side of the breast. Roll tightly and secure with twine. Sprinkle salt and a knob of butter on top. Roast for 15 to 20 minutes. Until breast is cooked through but still moist. 

  2. In a skillet, heat up cane syrup, cane vinegar and red pepper flakes. Bring to a boil and then remove from heat. When turkey is cooked, serve with glaze on the side. 

Spiced Pear Old Fashioned

spiced pear old I love a good cocktail and love creating, trying out different liqueurs and liquors. I was inspired by all the pears in the grocery store to make a spiced pear old fashioned. A few years ago I was on a kick of learning all the classics. There is nothing like a delicious cocktail after a long day.

This spiced pear old fashioned is delicious. I made a pear syrup with a bunch of different aromatics and then strained it. An old fashioned is typically made from bourbon or rye whiskey, bitters and simple syrup.

spiced pear old

Shopping at my local liquor store, I was showed this amazing rye whiskey by Redemption Rye and I feel in love with it! To pair with the lovely spices of cinnamon, clove and cardamon, I brought some cardamon bitters from a great company called Scrappy Bitters.

Spiced Pear Old Fashioned

  • 1 tablespoon allspice berries
  • 1 cardamon pod
  • 1 cinnamon stick
  • 5 whole cloves
  • 2 pears rough chopped
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 ounces rye whiskey
  • 1/4 ounce spiced pear syrup
  • a dash of bitters (I used Scrappy's cardamon bitters)
  1. Toast spices in a pan and then add the pears, water and sugar. Bring to a boil, remove from heat, cover and let steep. Strain liquid.
  2. Combine the whiskey and cardamon bitters into a mixing glass and fill with ice. Stir for 10-15 seconds to chill. Strain into glass and enjoy!


Green Bean Casserole With Andouille & Shallots

green bean casserole andouille Green bean casserole with crispy andouille and roasted shallots is a redo of the classic green bean casserole.

I love a good green bean casserole, but I had some andouille sitting my fridge that needed to get cooked before going bad, so, why not add it into my casserole?

green bean casserole andouille

green bean casserole andouille

I think some fails to green bean casserole is over cooking the beans until they are brown and completely mush. For this recipe I blanch them quickly and then placed in an ice bath to keep the vibrant green color and nice and crisp. But I also did not want them extremely crunchy--just a little bit of give and bite.

The sauce is your basic béchamel sauce, roux, milk, white pepper, granulated garlic and I added some chopped roasted shallots. And of course you gotta top off with some crispy shallots and andouille!

green bean casserole andouille

Green Bean Casserole With Andouille & Shallots

  • 1 pound French or regular green beans, cut in half
  • 1 cup andouille sausage, diced
  • 4 large shallots
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 2 teaspoons granulated garlic
  • 1/2 teaspoon white pepper, ground
  • 1 1/2 teaspoons kosher salt
  • a few dashes of hot sauce
  • 1 container of crispy shallots
  1. Preheat oven to 375 degrees. Halve the shallots and toss with a little bit of olive oil. Roast for 20-25 minutes until nice golden and caramelized. Rough chop half and place the rest aside. While the shallots are roasting, bring a pot of salted water to a boil and prepare an ice bath. Place green beans in boiling water and boil for 3-4 minutes ( you want them to still have a texture). Place into an ice bath to stop the cooking process. 

  2. In a skillet over medium-high heat, add the andouille and cook until browned, 5-8 minutes. Scoop out andouille and place aside. Add the butter and flour and cook, stirring for 2-3 minutes. Add the milk, granulated garlic, white pepper, salt and dashes of hot sauce. Stir oven medium high heat until sauce begins to thicken. 

  3. Take chopped shallots half of the andouille, add to the milk mixture. Taste for seasonings and then add the green beans making sure to coat sauce over them. 

  4. In a casserole dish, pour the green beans into a buttered or oiled dish. Top with roasted shallots, the rest of the andouille and crispy shallots. Bake in oven for 8-10 minutes. 


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Roasted Brussel Sprouts & Bacon With Cane Syrup

roasted brussel sprouts bacon Thanksgiving is two weeks away and the holiday prep is on! These roasted brussel sprouts with bacon and cane syrup should be on your holiday table! As much as the turkey is considered the main attraction, the side dishes play a big role as well.

Roasted veggies, dressing (cornbread for me) and Mac-n-cheese--yes please! Decisions on top of decisions on who makes the cut and who doesn't. One of my favorite vegetables to roast and cook are Brussel sprouts. For me they are like little baby cabbages that pack more punch and flavor.

roasted brussel sprouts bacon

For this recipe I combine some of my favorite things. Bacon and cane syrup. Its that simple. Beautiful roasted Brussel sprouts tossed in a bacon-cane syrup-vinegar reduction. Oh, and a little bit of creole mustard to round everything out. That is it. Quick and simple.

roasted brussel sprouts bacon

If you cannot find cane syrup or cane vinegar, which I use in this recipe. Feel free to substitute with maple syrup and apple cider vinegar. They both will do the trick! Happy side dish hunting!

roasted brussel sprouts bacon

Roasted Brussel Sprouts With Bacon & Cane Syrup

  • 1 lb brussle sprouts, trimmed and cut in half
  • extra virgin olive oil
  • kosher salt to season
  • fresh cracked black pepper
  • 1/2 pound bacon, diced
  • 1/2 cup cane syrup or maple syrup
  • 1/2 cup cane vinegar or apple cider vinegar
  • a pinch of red pepper flakes
  • 1 tablespoon creole or dijon mustard
  1. Preheat oven to 375 degrees.

  2. Toss brussel sprouts with a drizzle of olive oil and season with salt and black pepper. Place on a sheet pan, making sure to spread the Brussel sprouts out evenly. Place in oven and roast for 20 to 35 minutes until evenly brown and crispy. Make sure to shake pan every 7-10 minutes for even cooking. 

  3. While Brussel sprouts cook. Prepare the glaze. In a pot over medium heat, render the bacon until nice and brown. Add the syrup, vinegar and red pepper flakes. Cook until reduced in half. Whisk in creole mustard. Season with a pinch of salt and black pepper. Toss brussle sprouts in glaze and serve.

Pumpkin Old Fashioned Donuts

Old Fashioned Pumpkin Why hello November! Is it me or did this year just past by super quick? It is already that time of year where everyone sees and breaths pumpkin mania! Sorry, but it is here and I have probably had 5-6 Pumpkin Spice Lattes from Starbucks already.

But these old fashioned pumpkin donuts really need to be in your life. I made them twice already and think you should too!

pumpkin old fashioned

I added pumpkin puree and pumpkin spices to the dough to get into the holiday mood. When making this dough, a warning....

It is very sticky. So make sure you spray your bowl and plastic wrap with non-stick spray.

The recipe is adapted from Chef Steps and I really love their recipes. They use to focus mainly on sous vide items, but I'm glad they are expanding their recipes and techniques.

The first time I made the recipe my batter was not cold enough when I started to fry, so it is important that it is cold so that the oil does not seep though.

pumpkin old fashioned

We don't want no oily, soggy donuts now.

So, it is crucial to stick them in the refrigerator for at least 20 minutes until ready to fry. They came out perfect! Crispy exterior and spiced cake-like center. These will be a hit with your family on a cold morning with a cup of coffee or hot coco.

I even did my first video!! Yay me! Sorry its not the process, it was very much a last minute decision. Sometimes you will wait for the so called "perfect" time but really just need to just do it!

Happy November, y'all!

Pumpkin Old Fashioned Donuts

  • 120 grams sugar (granulated)
  • 3 large egg yolks
  • 18 grams butter
  • 190 grams sour cream
  • 120 grams pumpkin puree
  • 300 grams pastry flour
  • 7.5 grams baking powder
  • 6 grams kosher salt
  • 3 teaspoons pumpkin pie spice

Donut Glaze

  • 50 grams whole milk
  • 2 grams salt
  • 200 grams powdered sugar

Donut Glaze

  1. Combine the milk salt and powdered sugar into a mixing bowl. Mix until will combined and smooth and creamy. Cover with plastic wrap and place aside. 

Pumpkin Old Fashioned Donuts

  1. Sift together the pastry flour, baking powder, kosher salt and place aside.

  2. Combine the sugar, yolks, and butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer to high and mix for about two minutes. Stop the mixer, add the sour cream and pumpkin puree. then mix on medium until the mixture becomes smooth, about one to two more minutes.

  3. Lightly coat the inside of a medium mixing bowl with nonstick spray, line the bowl with plastic wrap, making sure to press the wrap inside the bowl. Coat the exposed plastic wrap inside the bowl with another layer of nonstick spray. Set the bowl aside.

  4. With the stand mixer set to low, add the dry ingredients and pumpkin pie spice to the wet ones, one large spoonful at a time, waiting a few seconds between spoonfuls and stopping the mixer when the dry ingredients are completely incorporated. Transfer the dough to the bowl lined with plastic wrap; spray the top of the dough with the nonstick spray; cover it, placing the ends of the plastic wrap directly on the dough; and put it in the refrigerator for 60 minutes.

  5. Line a half-sheet pan with parchment paper, coat the paper with nonstick spray, and set it aside. Lightly dust a work surface with flour. While the dough is still in the bowl, dust the top with flour, then transfer it from the bowl directly onto the floured work surface. Working quickly to keep the dough cool, lightly dust the top of the dough with more flour. (You can always add more if you need it later.) Roll to about a half-inch thick.
  6. Brush any excess flour from the surface of the dough. Use a 3 inch and a 1 1/4 inch ring mold to punch out your donuts, dipping the bottoms of the molds in flour before every cut. Make donut holes from the middles!

  7. In a large pot over medium heat, fry oil to 340 °F / 170 °C. Clip a thermometer to the edge of the pot and monitor the temperature regularly, stirring occasionally to keep the heat even.

  8. Cooking one at a time until you get the hang of it, place a donut in the fryer. Once it rises to the surface, cook it for 40 seconds, then use a spider strainer or slotted spoon to flip it and fry until the bottom develops a nice, golden-brown color, about 80 seconds. Flip it one more time and fry for another 80 seconds. Transfer to a rack over a metal tray or onto a paper towel-lined plate.
  9. Let cool for 10 minutes and then drizzle glaze over.

Roasted Pork With Red Wine Grape Sauce

roasted pork with grape sauce-www.beyondthebayoublog.comFor the past few months everyone has most likely tried to dial down on their oven usage. Summer heat + a hot oven is not a good mix. But with Summer behind us and Authum and Fall here, we look forward to the delicious roasts and copious amounts of stews and braises waiting to be consumed. This roasted pork with grapes is a must! Juicy pork paired with sweet red grapes cooked down in some red wine, broth and rosemary is--pretty much what you need in your life.

My parents came to Dallas to visit so I was able to have some guinea pigs taste test recipes that I've been wanting to test out. One thing I've been dying to cook is a beautiful Porcelet Rib Rack that I'd gotten from Dartagnan Foods a couple months ago.

roasted pork with grape sauce-www.beyondthebayoublog.comThis was my 5th time ordering products from D'Artagnan and another fresh product delivered! I won't lie,  in the past I was skeptical about ordering meat or anything fresh online for that matter. But D'Artagnan have been around for over 20 years servicing some of the top restaurants around the country and personal/home cooks.

My duck legs for my duck confit recipe came from D'Artagnan as well. Superb flavor and freshness! One of the best services offered is that you can pick the date you want your items delivered! Which works great for me because the last thing you want if to miss your delivery or in my case, have it sitting in the apartment complex office. Y'all should check them out.

roasted pork with grape

What really drew me to the Porcelet Rib Rack was because for one, I love pork.

Also, it's hard to go to your regular grocery store and find the skin still attached. Cracklin's please!

But also, because I've heard about how delicious this particular pork is. Porcelet is milk-fed pork which produces tender, succulent meat. Which means, extremely tender meat!

Roasted Pork With Red Wine Grape Sauce

Delicious roasted pork topped with a red wine grape sauce. 

  • 4 thick cut pork chops
  • extra virgin olive oil
  • kosher salt to season
  • 2 teaspoon coriander ground
  • 1 1/2 teaspoon granulated garlic
  • a few cracks black pepper
  • 2 cups red grapes, sliced in half
  • 2-3 tablespoons fresh rosemary
  • 1 cup red wine
  • 1/2 cup chicken broth or stock
  • 1 tablespoon brown sugar
  1. Preheat oven to 400 degrees. Place a large cast iron pan in the oven to preheat. 

  2. Drizzle pork chops with olive oil and season both sides with salt, coriander, granulated garlic and black pepper. Let rest for 10-15 minutes. 

  3. Make sure to grab some oven mittens, remove cast iron pan from oven and set on stove top over medium-high heat. Pour some oil into the pan and then sear the pork chops on each side until nice and golden. About 3-4 minutes. Flip and then return to the oven and cook for an additional 8-10 minutes. Roast chops until internal temperature is 145 degrees. Set aside and pour any pan juices over them. 

  4. While the pork chops cook. Preheat a skillet over medium-high heat. Add a bit of oil in the skillet and then the grapes and rosemary. Sprinkle with a little salt and sauté for 3-4 minutes. Add in wine, broth and brown sugar. Cook for 10-12 minutes until liquid is reduced to around 1/2 cup. Taste and adjust seasoning, you can add more sugar or more rosemary if you choose. 

  5. To serve, spoon some of the sauce--making sure to get some grapes and rosemary--over the pork chops. Enjoy with a nice side of potatoes or a salad. 

If you do not have the porcelet rib rack, pork chops and pork tenderloin can be substituted.

If you do get the porcelet rib rack, preheat oven at 300 degrees. Roast low and slow for 2 1/2 to 3 hours until internal temperature registers 145 degrees. After it is cooked, you want to achieve the delicious cracklin. Set broiler to high and broil until rind/skin is blistered. Around 5-10 minutes. 



Lemon Panna Cotta


Creamy decadent lemon panna cotta recipe served with pomegranate rosé syrup Why didn't anyone tell me panna cotta was so easy to make? Okay, let's forget about how easy and quick it is to assemble, why no one told me how tasty it is! Creamy, luscious and silky texture, yaas! I've seen Giada talking about it on Everyday Italian for years.  I've had gelatin sheets I brought from Modernist Pantry sitting in my a drawer for months never used. So I finally made the leap to put them to use.

This is a picture of Lemon Panna Cotta with Pomagrante Rosé Syrup. Recipe at

Panna Cotta is Italian for "cooked cream" and basically is cream/milk heated, flavored and thickened with gelatin. I used gelatin sheets, but powdered gelatin can be used as well. This recipe is adapted from Cooks Illustrated, because how can they ever go wrong?

This paired wonderfully with my pomegranate rosé syrup. The texture from the crunchy, tart and sweet pomegranate seeds, with the creamy lemony panna cotta, was just the perfect mouthfeel. I cannot wait to make this again and use a fruit syrup that represents the seasons. I hope y'all enjoy this dessert as much as I did and please let me know!

Lemon Panna Cotta

  • 1 cup whole milk
  • 3 cups heavy cream
  • 2 3/4 teaspoons gelatin
  • 1 vanilla bean split in half (or 1 teaspoon vanilla extract)
  • 6 tablespoons sugar
  • pinch of kosher salt
  • zest of one lemon
  • 1/4 cup lemon juice
  1. Gather your molds/ramekins and place aside. Take your cup of milk and sprinkle gelatin on top to let hydrate, place aside. 

  2. Over medium heat, add cream, vanilla bean (split and scrape seeds), sugar and salt

  3. Let the vanilla steep in the heavy cream and then add the milk with the gelatin to the pot. Heat until mixture registers 135 degrees on a thermometer. 

  4. Remove from heat, strain mixture, then add lemon juice and zest. Stir and divide into ramekins. Place in refrigerator until set, roughly 4 hours. 


Easy Pumpkin Flan Recipe

Fall Pumpkin Flan Recipe The brisk cool weather is upon us and pumpkins are over flowing the produce aisles. One of my favorite desserts--and probably one of the first desserts I made--was flan. The cold, silky, and creamy texture; paired with the bittersweet caramel sauce is a winning combo. The ingredients are those that are usually in the fridge and pantry--milk, eggs, cream, and sugar--so there is no going out of your way to make this.

For this recipe I roasted the pumpkin until knife tender. Scooped out the flesh and seeds and then pureed it. It is super simple to do and to me taste way better than the canned variety. When time is short, go ahead and grab a can of your favorite canned pumpkin.



I love this recipe because all of the ingredients can be combined into a blender. Then poured into the  caramel glazed ramekins  and right into the oven.



One thing that is a must for custard base desserts is a  "water bath". Basically you have one baking vessel inside of another baking vessel that has hot water placed in it. You benefit from this method because it applies gentle heat and adds moisture. Have you every baked a cheesecake and cracks developed? The heat and lack of moisture most likely caused this. The water bath helps to create a silky smooth texture as well.


Pumpkin Flan

A great way to get rolling on pumpkin season with this wonderfully spiced flan!

  • 1 cup of sugar
  • 1/4 cup of water
  • 1 pint of heavy cream
  • 1 cup of whole milk
  • 1 cup of pumpkin puree
  • 1/3 cup brown sugar
  • 2 whole eggs
  • 3 egg yolks
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean scraped or 1 of vanilla extract
  • 1/4 teaspoon of ground nutmeg
  • 1/2 teaspoon of kosher salt
  1. Preheat oven to 350 degrees
  2. Combine the cup of sugar and water in a heavy medium saucepan. Swirl the pan over the heat until the sugar dissolves. Increase the heat to high and make sure to watch it closely and do not stir. Keep swirling the pan until a deep amber color develops;about 5 to 10 minutes. Have your baking dish ready and divide the caramel into each and coat the side.. Make sure to move quickly, as the caramel will harden up. Place aside into a large baking dish.
  3. Place the cream, milk, pumpkin puree, brown sugar, eggs, spices, vanilla and salt into a blender. Blend until everything is incorporated. Strain mixer through a strainer and then divide evenly into the prepared ramekins. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
  4. Bake until flans gently set. You will want a little jiggle or you can temp them to 180 degrees.
  5. Once done, be careful when lifting the ramekins out of the baking dish. Chill until cold and serve.