Sugar? Milk? Bling?
(Credit: Cuisinart)Halloween is a time for make-believe. Apparently, that goes for kitchen appliances, too. While it could be said that some multitasking appliances are just overachievers (that may or may not perform all of their functions satisfactorily), the make-believe in question here is solely regarding appearances. And in this case, that means a lot of bling.
Halloween is sure to bring an assortment of questionable costume choices; why shouldn't the kitchen want to get in on the act, too? The Limited Edition Cuisinart SCC-1000 Swarovski Crystal 14-Cup Coffeemaker (about $200) offers a shinier alternative to the morning routine. Decked out in a dazzling array of faux diamonds, the glammy gadget delivers morning coffee and shines all throughout the year.
The familiar appliance has all the features we have come to expect, including programmable settings and an easy-to-read digital display (despite that reflected gleam constantly shining in your eyes). It also comes with a 14-cup carafe, a gold-tone filter and is equipped with an auto-shut-off feature. Available in white or black, the coffeemaker comes with a signed and numbered Swarovski Elements label, showing us that even for bedazzled coffeemakers, the make-believe of Halloween never has to end.
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1. Cook the bread crumb mixture until the crumbs are deep golden brown. Cool the mixture on a paper towel-lined plate.
2. Melt the butter in the empty skillet and cook the apples and the sugar mixture (in two batches) until golden brown.
3. Return all the apples to the pan. Add the cider and cook until lightly thickened.
4. Stir in some bread crumbs to thicken the mixture. Flatten the apple mixture with a spoon and sprinkle with the remaining crumbs.
1. Make a filling with fresh bread crumbs: After brushing your phyllo with butter and sprinkling each layer with sugar, mound the filling along the bottom edge of the dough, leaving a 2 -inch border on the bottom and a 2-inch border on the sides. Fresh bread crumbs keep the filling from being overly wet and making the delicate pastry soggy.
2. Fold up the sides, then roll up the strudel: Fold the dough on the sides over the apples. Fold the dough on the bottom over the apples and continue to roll the dough around the filling to form the strudel. Folding up the sides first keeps the filling from falling out.
3. Transfer the strudel: After the strudel has been assembled and rolled, gently lay it seam side down on the prepared baking sheet. Transferring the strudel at this point can be a little tricky because the dough is delicatewe find it easiest to use our hands.
4. Cut vents: Brush the strudel with butter and sprinkle with the remaining sugar, then cut four 1-inch vents across the top of the strudel with a small knife. The vents allow the steam to escape the pastry during bakingwithout vents, the pastry will burst open in the oven and make a mess.
5. Let the strudel cool before slicing: Bake the strudel in a 475-degree oven until golden brown, about 15 minutes, then let it cool until it is just warm, about 40 minutes, before serving. Baking it quickly in a very hot oven prevents the delicate phyllo dough from drying out and cracking apart as the strudel bakes. If you try to slice it while hot, the delicate pastry will simply fall apart.
1. Cut the butter into 1-inch chunks, then melt it slowly in a small saucepan over medium-low heat until the milk solids have separated from the butterfat and collected on the bottom of the saucepan, about 10 minutes. Remove the pan from the heat, let the butter settle for 10 minutes, then carefully skim the foam from the surface with a spoon.
2. When all of the foam has been removed, slowly pour the clear butterfat into a bowl, leaving all the milk solids behind in the saucepan.
1. Before baking, slice the baklava into diamonds using a serrated knife and a gentle sawing motion.
2. Immediately after removing the baked baklava from the oven, pour all but 2 tablespoons of cooled sugar syrup over the cut lines of the baked baklava, and then drizzle the remaining syrup over the entire surface.
3. Garnish each piece of baklava with chopped nuts, then let the baklava cool for 3 hours and then allow to sit at room temperature (covered with foil) for 8 hours before serving.
1. Pour the batter around the edge of the pan, then over the apples. Place the skillet in the oven and bake for about 18 minutes.
2. Loosen the edges of the pancake with a heatproof rubber spatula.
3. Carefully invert the pancake onto a large plate.
