Apple Dumplings with Crème Anglaise and a Cinnamon Whisky Caramel Sauce

I love comfort food in all shapes and sizes.. but for me a true comfort food has to be warm and include something creamy. This is where the Crème Anglaise comes in! If you have never had apple dumplings with a warm custard sauce, then you have never really enjoyed apple dumplings the way you should! 

This is an updated recipe from the original that I shared quite a few years ago on my blog Dalla Mia Cucina. The only difference, is the added drizzle of Cinnamon Whisky Caramel Sauce,  hot and spicy and easy to make with a cinnamon liquor instead of cinnamon candies. I added a tiny amount of red food coloring for effect.. but you can eliminate it if you have a red dye sensitivity. 

Apple Dumplings with Crème Anglaise and a Cinnamon Whisky Caramel Sauce

Apple Dumpling Recipe

2 cups all-purpose flour 

1/2 teaspoon salt 

2/3 cup shortening 

1/3 to 1/2 cup half-and-half or whole milk 

2 tablespoons chopped walnuts 

1 tablespoon brown sugar 

2 tablespoons sugar 

1/2 teaspoon ground cinnamon 

6 medium sized cooking apples, peeled and cored  

1 tablespoon butter or margarine

*1 egg slightly beaten for wash

Directions

1. For pastry, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the half-and-half, light cream, or milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cream or milk at a time, until all of the dough is moistened. Form dough into a ball. Refrigerate dough for 30 minutes.  During this time, prepare nut filling. 

2. In a small mixing bowl combine the walnuts, brown sugar, 2 tablespoons white sugar, 1/2 teaspoon cinnamon. Rub Butter into dry ingredients. Set aside.

3. On a lightly floured surface, roll dough to an 18x12-inch rectangle.* Using a pastry wheel or sharp knife, cut into six 6-inch squares.

4. Peel and core the apples. Place an apple on each pastry square. Fill centers of apples with walnut sugar mixture. Moisten edges of each pastry square with egg wash; fold corners to center over apple. Pinch to seal. Place dumplings in a 2-quart rectangular baking dish. Brush dumplings with egg wash. 

5. Bake in a 350˚ oven for 45-50 minutes or until apples are tender and pastry is golden brown. 

Cinnamon Whisky Caramel Sauce

2 cups water 

1-1/2 cups sugar 

1/4 cup Fireball Cinnamon Whisky

2 Tbsp. unsalted butter

Directions

1. In saucepan on medium heat, bring sugar and water to a gentle boil, swirling pan, without stirring for about 20 minutes or until a deep amber color is reached. Watch closely so it doesn’t burn.

2. Turn down heat to low, add the Cinnamon Whisky, bringing to a simmer and let cook for another 10 minutes while stirring. It should start to thicken up. Mix butter in to incorporate, stirring for a minute. Turn off heat.

3. Transfer to a heat-safe bowl or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also microwave it in the bottle or bowl for 30 seconds before each.

Crème Anglaise Ingredients

2 cups light cream or half and half 
1 vanilla bean, split lengthwise (can be found specialty food stores) or 2 teaspoons pure vanilla extract
1/3 cup granulated white sugar (Stevia monk fruit works well too!)
5 large egg yolks

Directions

*Have a fine medium-sized strainer and bowl ready near the stove.

In a stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended. (Do not let this mixture sit too long or a film will develop on the yolks.)

In a small saucepan heat the cream and vanilla bean (if using) just to the boiling point. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture. Then, gradually add the remaining cream, whisking constantly.

Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point (170 - 175 degrees F). You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle! Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready.

Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time. (If you are using pure vanilla extract, instead of the vanilla bean, add it to the cream now.)

The crème anglaise can be refrigerated covered with plastic wrap for a couple of days. 

Note: If sauce was overheated and curdling occurs, pour instantly into a blender and process until smooth before straining. If necessary, add a little heavy cream to the mixture before blending.

Makes about 2 cups.

To serve, spoon Creme Anglaise in bowls. Place a dumpling in each. Drizzle Cinnamon Whisky Sauce on top. Enjoy!

Seasoned Roasted Pumpkin Seeds

 

Pumpkins are one of the reasons I have such a fondness for the Fall season. 

I use the beautiful orange gourd in a variety of recipes, from Vegetable Soups, a Roasted Veggie Side-Dish with Sage Butter, Uova Zuccate, an Italian Pumpkin Soufflé and of course the all time holiday favorite, Pumpkin Pie! 

But it’s the pumpkin seed that gets the family involved in the kitchen prep, and then the annual pumpkin carving that follows. It’s such a fun event to do with the kids, and their friends too!

Seasoned Roasted Pumpkin Seeds

Directions

Seeds from 1 Pumpkin

Pot of Water

2 tsp. Salt

Clean Dishcloths

Seasonings Ingredients

5 Tbsp. grape seed or olive oil 

1/4 tsp. “Powdered” Oregano

1/4 tsp. Paprika 

1/4 tsp. Cumin

1/8 tsp. Cayenne pepper

1/2 tsp. Grated lemon peel(fresh or dried)

Mix seasoning ingredients together in a medium sized bowl. Set aside.

Heat the oven to 350 degrees F. 

Line a baking sheet with non stock foil or parchment paper.

Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.

Meanwhile, scoop the seeds from your pumpkin. Clean as much pulp from seeds as possible. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean. Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin 

attached to the seeds. Scatter the seeds onto clean dishcloths and pat them very dry. 

Add the pumpkins seeds to the seasoning ingredient bowl. Mix well. With a slotted spoon, remove seasoned seeds to the prepared baking sheet. (Try shaking off any excess oil before you place them on baking sheet)

Bake in a 350° pre-heated oven for 15-20 minutes. Toss at least once during bake time to get a toasty golden brown color! Enjoy with friends and family!