Posted Friday, May 14, 2010
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Park City Diner
For the Apple Chutney:
4 Granny Smith apples, peeled, cored, medium diced
1/4 cup currents or golden raisins
1 cup cider vinegar
1/4 cup sugar
1 clove garlic, minced
1/2 cinnamon stick
Combine all ingredients in heavy-bottomed sauce pot. Bring to boil. Reduce to simmer and cook slowly, stirring often to prevent scorching, until thick. Remove from pot and cool. Serve room temperature.
For the Tartlette:
2 cups (7 oz.) Fontina Cheese, shredded
1 Granny Smith apple, cored and grated (skin on)
1/2 cup heavy cream
5 sheets phyllo dough
1/2 cup clarified butter
Combine cheese, apple, egg and cream in small bowl. Set aside. Brush 6 muffin tins or 8 oz ramekins with butter. Preheat oven to 275 degrees. Lay phyllo out on clean, dry work surface. Keep covered with kitchen towel. Remove top layer of phyllo and place on work surface. Brush with clarified butter. Remove second sheet of phyllo from stack and place on top of buttered phyllo. Brush new layer with butter. Continue stacking and buttering phyllo until all sheets have been used.
Cut stacks into 6 equal pieces. Place one square inside each muffin tin or ramekin, allowing edges to stand up out of mold. Divide cheese-apple mixtue evenly between phyllo cups. Place in over and bake at 275 degrees for 20 minutes, or until lightly brown and puffy. Cool to room temperature before removing from molds. SERVES 6
Read about the history of WVIZ/PBS Cooks!
From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.