Last night, for the return of Private Chefs of Beverly Hills, I got together with my peeps for a little viewing party, catered by yours truly.
In order to make the viewing experience more immersive and interactive, all the food I made was from this season, sorta like Smell-avision.
In honor of my big TV date with Lorenzo Lamas, I recreated the Renegade Dulce de Leche Rosemary Apple Empanada featured on the show.
You start by taking a can of sweetened condensed milk...
And boiling it for two hours.
When it's amber and thick, you saute some apples, add the dulce de leche and toss in some rosemary...
Then you spoon the filling into dough, crimp the edges with a fork, lightly egg wash and dust with sanding sugar...
And bake at 350 degrees until golden brown, about 20 minutes.
When the empanadas were done, I packed them, along with wild mushroom chimichurri gnocchi, golden beet and fennel salad with gorgonzola flan, Skinny Chimis (my new obsession), beer sorbet with bar stool brittle (off the chain) and a corn bread version of my Harissa tuna churros and set off for Casa de Young where I was greeted with flowers from Lovely Lyle.
The dessert station...
Stacked plate, ready for the show...
The buffet...
Showtime...
Miss Marisa and her fabush New Dress a Day...
The Brothers Young, who so kindly hosted...
*********************************************************
Makes 12 empanadas
Filling:
1 can sweetened condensed milk
1 tablespoon butter
2 tart apples, such as Granny Smith or Braeburn, peeled and diced
2 tablespoons fresh rosemary, minced
pinch salt
The dessert station...
Stacked plate, ready for the show...
The buffet...
Showtime...
Miss Kelly...
Miss Marisa and her fabush New Dress a Day...
The Brothers Young, who so kindly hosted...
*********************************************************
"Renegade" Dulce de Leche Rosemary Apple Empanadas
Makes 12 empanadas
Filling:
1 can sweetened condensed milk
1 tablespoon butter
2 tart apples, such as Granny Smith or Braeburn, peeled and diced
2 tablespoons fresh rosemary, minced
pinch salt
Dough:
1 large egg yolk
1 teaspoon distilled white vinegar
1/3 cup (about) ice water
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons confectioners sugar
1 cup (2 sticks) chilled butter, cut into 12 pieces
1 large egg yolk
1 teaspoon distilled white vinegar
1/3 cup (about) ice water
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons confectioners sugar
1 cup (2 sticks) chilled butter, cut into 12 pieces
1 egg, beaten
¼ cup sanding sugar (brown sugar can be substituted)
¼ cup sanding sugar (brown sugar can be substituted)
Directions:
Start by making the dulce de leche.
Place an unopened can of condensed milk in a small, heavy-bottomed pot and completely cover with water. Boil can, uncovered, for 2-3 hours, replenishing water as necessary.
Allow can to cool, open carefully and set aside.
In a skillet over medium heat, melt butter and sauté diced apples until tender but still al dente, about 2 minutes. Add rosemary and a pinch of salt. Cool while making dough.
Note: If you don’t feel like making your own dough, you can use packaged puff pastry or pie dough.
Whisk egg yolk and vinegar together in a small cup or bowl and add ice water. In a food processor, pulse flour, salt and butter until a course, crumbly meal forms. Add liquid and quickly run processor just until a ball of dough forms. Immediately stop processor, remove dough and flatten into a disc. Wrap dough in plastic wrap and refrigerate at least 30 minutes or until ready to use.
Preheat oven to 350 degrees.
Remove dough from refrigerator, lightly dust with flour and roll out to ¼ to ½ inch thick. Using a 4” cookie cutter, or a lightly floured glass, cut dough into circles.
Spoon filling into center of dough, fold dough into a half moon shape, and crimp close with the tines of a fork, placing finished empanadas on a lightly greased baking sheet. Repeat with remaining dough, saving additional dulce de leche filling to serve on the side of the empanadas.
Lightly brush empanadas with beaten egg and sprinkle with sugar.
Bake until golden brown, about 15-20 minutes.
Serves warm with leftover dulce de leche, fresh fruit or whipped cream.
Start by making the dulce de leche.
Place an unopened can of condensed milk in a small, heavy-bottomed pot and completely cover with water. Boil can, uncovered, for 2-3 hours, replenishing water as necessary.
Allow can to cool, open carefully and set aside.
In a skillet over medium heat, melt butter and sauté diced apples until tender but still al dente, about 2 minutes. Add rosemary and a pinch of salt. Cool while making dough.
Note: If you don’t feel like making your own dough, you can use packaged puff pastry or pie dough.
Whisk egg yolk and vinegar together in a small cup or bowl and add ice water. In a food processor, pulse flour, salt and butter until a course, crumbly meal forms. Add liquid and quickly run processor just until a ball of dough forms. Immediately stop processor, remove dough and flatten into a disc. Wrap dough in plastic wrap and refrigerate at least 30 minutes or until ready to use.
Preheat oven to 350 degrees.
Remove dough from refrigerator, lightly dust with flour and roll out to ¼ to ½ inch thick. Using a 4” cookie cutter, or a lightly floured glass, cut dough into circles.
Spoon filling into center of dough, fold dough into a half moon shape, and crimp close with the tines of a fork, placing finished empanadas on a lightly greased baking sheet. Repeat with remaining dough, saving additional dulce de leche filling to serve on the side of the empanadas.
Lightly brush empanadas with beaten egg and sprinkle with sugar.
Bake until golden brown, about 15-20 minutes.
Serves warm with leftover dulce de leche, fresh fruit or whipped cream.
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