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COMMONLY USED FOR:
London Broil.
GOES WELL WITH:
Whole Grains, Stir-Fry Vegetables and Pinot Noir.
BEST WHEN:
Marinated.
PREFERRED COOKING METHOD:
Grill, Broil, Stir-Fry.
COOK TO:
Medium Rare (145°F)
food
AMERICAN
CLASSICS
TOSS APPLES
Sprinkle apples with sugar-nutmeg mixture, then with
your hands, mix together. Heap into a lightly buttered 2-quart baking
dish. “Apples collapse a good bit during cooking, so it is important to
pile them above the rim of the baking dish,” says Scott. “Otherwise
you can end up with a sunken crisp.” Cover the top of the apples with
the crumb mixture, breaking up large pieces as necessary to cover.
the proportions and
technique, crisps are
easy to personalize.
Use ginger rather
than cinnamon for a
* a '”
plum crisp.”
BAKE
Cover the crisp first with parchment, then foil. ‘This eliminates
the chance of any ‘tin can' flavor in the crisp,” Scott says. Place on a
foil-lined baking sheet and bake in the preheated oven for 20 minutes.
Carefully remove foil and paper from the opposite side of the pan (to
keep steam away from your face and hands). Return to oven; bake 30 to
40 minutes more or until top is golden and apples are just tender when
pierced with the tip of a paring knife. To ensure the flour in filling is
cooked, bake until thickened juices bubble up from the fruit. Let cool 15
to 30 minutes before serving. Serve with whipping cream or Scott’s Rich
Custard Sauce.
EACH SERVING
36803/,
13 g fat, 33 mg chol, 237 mg sodium,
64 g carbo, 2g fiber, 2g pro.
65
)
YOU GOTTA LOVE LEAN BEEF
29 LEAN CUTS. ONE POWERFUL PROTEIN.
Want to learn more? For additional how-to photos, and to watch chef Scott Peacock
demonstrate this recipe and others, go to
bhg.com/americanclassics.
154
AUGUST
2010
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