Game Day Entertaining
The Iron Bowl
Old-School Football Charm
If there was one pastime that remained a constant with the boys from grade one through grade twelve, it was a good game of paper football. Made from a standard notebook sheet, it was carefully folded in a triangular shape much like one would do to preserve an American flag. The faux football was then flicked across desks to & fro with the intention of sailing through the opponents forefingers & thumbs held in the air to resemble a goal post. Inspired by this very game, Apple-Cranberry Football Turnovers feature football laces made from a Buttermilk-Cornmeal Pastry Dough to take the rudimentary design one step further. Since many gatherings consist of mixed allegiances, the apple filling sports crimson cranberries & is reduced in spice scented freshly squeezed orange juice to be certain both Alabama & Auburn represent in this house divided creation. Being that the match up is truly anyones for the taking, it seems only fitting to indulge early since the final outcome of the game could cost either side 364 days of painstaking taunting. Follow my detailed tips & get ready to score big style points when you present these custom petite pies to football fanatics at your Iron Bowl tailgating party.
Apple-Cranberry Football Turnovers
makes 11 turnovers
The Basic Fundamentals
The spiced, citrus scented filling isn’t overly sweet which allows the fruit flavors to really shine. Expect a yield of about 1 cup. Save any remaining fruit mixture to spread over a few breakfast biscuits.
1 1/2 cups peeled & diced Granny Smith apple, about 1 {8-oz} apple
1 cup fresh cranberries
1/2 cup freshly squeezed orange juice, about 1 orange
1/2 cup dark brown sugar
1/4 tsp ground cinnamon
Buttermilk-Cornmeal Pastry Dough
1 egg, lightly beaten
1 Tbsp granulated sugar
1/4 tsp ground cinnamon
Bring the apple, the cranberries, the orange juice, the brown sugar & the cinnamon to a simmer in a 3 1/2-quart saucepan with tall sides over Medium heat, stirring occasionally, 10 minutes or until about 1 Tbsp of the liquid remains. Do not walk away while preparing the filling as the mixture bubbles vigorously. Remove from the heat. Chill at least 1 hour or up to 2 days.
Prepare the Buttermilk-Cornmeal Pastry Dough as directed. Roll the dough between plastic wrap to a 1/8-inch thickness. Cut 12 {4-inch} squares, rerolling the dough as needed. Brush the egg on the bottom of 11 dough squares; top the center of one corner with 1 Tbsp apple mixture. Fold the dough in half creating a triangle. Press the edges well to seal. Use a fork to create a decorative flute around the sealed portion of each miniature pie. Place onto a parchment paper-lined half sheet pan with the remaining dough square. Cover & chill 20 minutes.
The Football Pastry Design
Preheat the oven to 400 degrees. Cut 11 {2-inch x 1/4-inch} dough strips & 33 {3/4-inch x 1/4-inch} dough strips from the remaining dough square using a pastry wheel. Brush the surface of each turnover with the egg; top with a 2-inch dough strip & brush with the egg again. Place 3 {3/4-inch} dough strips over the 2-inch strip to resemble football laces, pressing to adhere. Piece a few small slits along the fold for steam to escape. Brush the tops with egg again. Combine the granulated sugar & the cinnamon; sprinkle over the turnovers. Bake on two parchment paper-lined half sheet pans, in batches, on the middle oven rack 18 to 20 minutes or until golden brown. Let stand 10 minutes. Remove to a wire rack to cool. Serve at room temperature.
The Extra Point
Prepare the turnovers up to one day ahead of time & bake just before guests arrive. If traveling, package in a wax paper-lined plastic container to help cushion the pies for easy transport & to keep the design looking fresh.
Buttermilk-Cornmeal Pastry Dough
makes 12 {4-inch} dough squares
The Football Pastry Design
Small strips of pastry dough give these pretty petite pies panache. Follow my simple guide to get the look.
1 1/2 cups ap flour
3 Tbsp plain yellow cornmeal
1/4 tsp kosher salt
1/4 cup cold butter
1/4 cup cold shortening
3 to 4 Tbsp whole buttermilk
Whisk together the flour, the cornmeal & the salt in a large bowl. Cut the butter & the shortening into the mixture using a fork or your fingers until crumbly in texture making certain to leave some of the fat in large bits. Drizzle the buttermilk over the mixture & shape the dough into a disc. Place the dough disc between two sheets of plastic wrap. Use as directed.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Make Apple-Cranberry Football Turnovers
Organization is the key to success for many recipe applications.
Helpful advice will have you baking your way to a grand Iron Bowl tailgating social.
These tips are indispensable in achieving a quality batch of hand pies filled with team spirit.
The Technique
No. 1
The Essential Tools
Once the pastry has been rolled, use a ruler to ensure even measurements. Make the cuts with a pastry wheel. Even a pizza cutter could complete the task quickly.
A pastry brush comes in handy for swiping the dough square for effortless sealing & attaching the pastry strips that resemble football laces. Hold onto to it along with the beaten egg by popping in the refrigerator until it’s time to prepare the final design for baking.
No. 2
The Pastry Squares & The Filling
The apple-cranberry filling cooks quickly on the stovetop. A pan with tall sides is crucial as the filling bubbles vigorously while reducing. Stir the mixture occasionally as it cooks. Once the filling has chilled, it will be ready to use.
Rolling the dough between plastic wrap allows you to get the pastry as thin as possible. You can certainly prepare the old-fashioned way but I find the less flour used, the better.
Work in smaller portions of dough if you prefer. It can make the task more manageable. If the dough gets too warm, just pop it in the fridge a few minutes to firm back up again. As you cut the squares, place them on a parchment paper-lined half sheet pan & cover them with plastic wrap to keep them from drying out.
Brush the beaten egg over the entire surface of the dough squares to make filling & sealing easy. Each turnover is stuffed with 1 Tbsp of the apple-cranberry mixture but I like to use a teaspoon tool to portion it as you can distribute it over the dough easier. Three level dollops & you’re ready to pick up the pie, fold it in a triangular shape & press the edges to seal. Be certain it’s a snug fit.
A tiny cocktail fork is the ideal fluting tool for the small pies. Press the tines around the sealed portion of each pie. This will add a decorative edge & seal the pies just a bit further.
No. 3
The Football Pastry Design
It’s best to cut the design once the pastry has had a chance to chill & firm up. Cut the football laces like a grid using a pastry wheel.
The important point to remember when building the design is to be certain each layer of pastry that’s added is bound with some of the egg that will act as a glue. Otherwise, the strips of dough would pop off once baked.
When a strip of dough is added, press lightly against the base dough to make certain contact is snug. I pressed the 3 top laces slightly around the main piece & it baked up beautifully.
Once the design is set, brush the entire surface one last time & sprinkle with the cinnamon sugar.
No. 4
The Baking
Be certain to vent the pastries before baking to allow steam to escape. Use a paring knife & make 3 small incisions where the pastry has been folded in half so as not to compromise the design.
Place the turnovers onto two half sheet pans & bake separately for the best results. You can place one pan in the refrigerator while the other is in the oven.
etc
Game Day Entertaining 101
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The Tune
“Not Fade Away” Buddy Holly
httpa://www.youtube.com/watch?v=NN2L84dvoag
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{college football} Rebecca Gordon@TidefanFare
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Rebecca Gordon
Be sweet.
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