Bavarian Apple Torte

Shoved deep in my mother’s old decoupage recipe box is a brown splattered index card with instructions written on front and back. In the time leading up to fancy dinner parties or special occasions, the card was always sought with expediency. That prized recipe was for Bavarian Apple Torte and originally came from my great grandmother, who was of direct German descent.

My great-grandmother, Claire

When the occasion arose for Jonas Kaufmann’s concert in Bavaria, there was no better choice than the regionally appropriate dessert for our small watch party. And now I’m sharing the favorite recipe below in case you need a simply elegant dessert to impress your guests or have an insatiable hankering to visit Bavaria.

Ingredients

Crust:
½ C butter
¼ tsp. vanilla
1/3 C sugar
1 C flour

Filling:
1- 8 oz. package of cream cheese, softened
¼ C sugar
1 egg
½ tsp. vanilla

Topping:
1/3 C sugar
½ tsp. cinnamon (or more — ¾ – 1 tsp.)
4 C peeled apple slices (any kind)
¼ C sliced almonds

Instructions

Cream butter, vanilla, and 1/3 cup of sugar. Blend in flour. Spread dough onto bottom and sides of springform pan.
(*For easier cleanup, I place a sheet of parchment paper over the bottom of the springform pan and secure it with the metal ring that goes on top. This helps the torte slide off the pan if you do not want the metal bottom of the pan going to an event or if you are giving the torte as a gift.)

Parchment paper covering the pan

Combine softened cream cheese and ¼ cup of sugar; mix well. Add egg and ½ tsp vanilla. Mix and pour into pastry lined pan.

The crust and the filling

Combine 1/3 cup of sugar and cinnamon. Toss apple slices in sugar and cinnamon mixture. Spoon apple mixture over cream cheese layer. Sprinkle with sliced almonds.

Bake 10 minutes at 450°F. Reduce heat to 400°F. Continue baking for 25 minutes. Note: Cover with foil if needed so almonds don’t burn too much, about 10-15 minutes before done.
Cool. Remove rim of pan and slide onto serving plate, leaving bottom of springform underneath torte.
Top with whipped cream, whipped with a little sugar.

Enjoy !

Toi, Toi, Toi,

Mary Martha

Provençal Potato Salad

The recipe that played a starring role in the Aleksandra Kurzak and Roberto Alagna concert from Èze, France is listed here. This salad is packed full of summer flavors ! With its inherent freshness and chic, Mediterranean appeal, it’s no wonder that the recipe was featured on the cover of The Barefoot Contessa Cookbook in 1999.

The Barefoot Contessa Cookbook (Copyright: Ina Garten, 1999)

(Adaptions and notes made from Ina Garten’s original Provençal Potato Salad recipe are marked by asterisks* and italics)

Ingredients:

1 pound small white boiling potatoes
1 pound small red boiling potatoes
(or any combination of small red, white, or yellow potatoes)
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar (white wine vinegar works fine)
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill (or more)
2 tablespoons minced flat-leaf parsley (or more)
2 tablespoons julienned fresh basil leaves
1/2 pound haricots verts, stems removed (or green beans)
1 6-ounce can Italian tuna, drained and flaked (two cans of a good, chunky American tuna will work just as well)
1/2 cup capers, drained
1 cup halved cherry tomatoes
1/2 cup small-diced red onion
1/2 cup black olives, pitted
6 hard-cooked eggs, peeled and quartered, optional
6 anchovy fillets, optional*

*I chop 2-4 anchovy fillets for the vinaigrette and do not add additional fillets for garnish.

Instructions

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. (I steam my potatoes in a large pot for the same amount of time) Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper (and chopped anchovies) and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss.

In a pot of boiling salted water, blanch the haricots verts for 3 to 5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.*

*I steam the green beans at the same time as I’m steaming the eggs, removing the greens beans after the specified time while continuing to steam the eggs.

In a large bowl, combine the haricot verts with potato salad, tuna, capers, tomatoes, onions, olives, eggs, and anchovy fillets.* Serve warm or at room temperature.

*Be careful when tossing the quartered eggs with the rest of the ingredients ─ I found that the yolks separated all too easily when combining the mixture. Another option would be to arrange the eggs on top in a serving bowl.

Just look at all those colors !

Enjoy !

Toi, Toi, Toi,

Mary Martha