I’m checking in again with a delicious and easy Sunday Supper including bangers and mustard mashed potatoes with an apple tart for dessert. It felt perfect for fall. The main course was a huge hit all around and we will definitely make it again. The dessert was so-so and not probably one I’d spend time on when there are SO many delicious alternatives. Ina says it is her all-time favorite dessert, so my expectations were inflated.
Bangers & Mash
Barefoot Contessa How Easy Is That?
Ingredients
- 2 pounds fresh veal or chicken sausages (8 large sausages – We had chicken and apple sausage on hand and used that)
- 2 pounds Yukon Gold potatoes, peeled and diced
- Kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, diced
- 4 ounces creme fraiche
- 1/2 cup whole milk
- 2 teaspoons Dijon mustard
- 2 teaspoons whole-grain or coarse mustard
- 1 teaspoon dry mustard (omitted, Honey is not a big mustard fan so I didn’t want to over-do it)
- 1 teaspoon freshly ground black pepper
Directions
- Preheat the oven to 425 degrees F. Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through. OR cook sausages according to the package directions.
- Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.
- To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally.
Apple Tart
Barefoot Contessa Back to Basics
Ingredients
For the pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup ice water
For the apples:
- 4 Granny Smith apples
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) cold unsalted butter, small diced
- 1/2 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados, rum, or water
Directions
- For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.
I’d love to hear what’s on your menu this week!
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