Tarta La Bouie With Grilled Apples Recipes

APPLE-SAGE GLAZED GRILLED WHOLE TURKEY WITH GRILLED APPLES

Steps:

• Preheat the grill to medium-high. Heat oil in a medium saucepan on the grates of the grill or on a burner. Add the onion and cook until soft, about 3 minutes. Add the serrano chile and cook for 1 minute. Add the vinegar and sugar and cook until the sugar has melted. Stir in the chopped apples and cook until the apples are soft and the mixture is slightly thickened, about 10 minutes. Remove from the heat and let cool slightly. Place the apple mixture in a food processor and add the sage. Pulse until smooth. Season with salt and pepper, to taste. Let cool to room temperature.
• Have a large drip pan filled with a little water positioned under where the turkey will be placed on the grill. Brush the entire turkey with oil and season with salt and pepper. Grill the turkey on all sides until golden brown. Reduce the heat of the grill to medium to maintain a constant temperature of 350 degrees F. Cook turkey until a thermometer inserted into the thigh registers 170 to 175 degrees F. Begin brushing the entire turkey with the apple glaze during the last 15 minutes of cooking. Remove from the grill and brush with more of the glaze. Let rest for 15 minutes before slicing. Grill the sliced apples for 2 to 3 minutes on each side and serve with the turkey.

TARTE A BOUILLIE (FRENCH CUSTARD PIE)

Steps:

• For crust, cream together sugar and shortening.
• Add beaten egg, flour, baking powder, nutmeg and salt.
• Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
• Place dough in pie pan and form it up the sides.
• Prick the bottom of the pie crust slightly with a forkfork.
• For filling, bring 2/3 cup milk to a boil.
• In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
• Slowly add the milk and egg mixture to the boiling milk and cook until thick.
• Remove from heat and add vanilla.
• Pour custard into crust and bake in a pre-heated oven at 400°F until brown.

TARTE A LA BOUILE (CUSTARD PIE)

Steps:

• Combine 1 1/4 cups of the sugar and all the cornstarch in a mixing bowl.
• In another bowl, whisk together the milk, evaporated milk and egg yolks. Slowly add the milk mixture to the sugar mixture and blend. Pour this into a heavy bottomed pot and cook on medium heat stirring constantly until it thickens. (it normally takes me about 30 minutes).
• Remove it from the heat and add 1/4 cup of butter and 1 teaspoon of vanilla. Stir it until the butter melts and set it aside to cool.
• To make the dough, combine the remaining 1 cup of butter, the remaining 1 1/2 cups of sugar, the whole egg, the remaining teaspoon vanilla the almond flavoring the flour and baking soda in a large bowl. Stir until the dough comes together. Cover and refrigerate for 1 hour. (this is normally a very loose dough, add more flour if you'd like).
• Preheat your oven to 350.
• Divide the dough in half for your two pies. roll one half out to no thicker than 1/4". Press the dough into 2 greased and floured pie pans. (Depending how thick you roll the dough, i usually have enough left for some lattice on top the pie. If you only make one pie you will have plenty dough left for lattice).
• Puncture the bottom of the pie crust with a fork a few times and pre-bake for about 10 minutes (this step was never in the original recipe but i do it every time).
• Pour the cooled custard into the pie pan and cover with the lattice if you like.
• Bake until the crust is lightly browned, about 30 minutes, and cool before slicing.