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Friday, June 28, 2013

Celebrate Summer Hemingway Style

By Marilyn Friedman and Alana Saltz

We can't believe the 4th of July is right around the corner! In celebration of Independence Day, we wanted to share a couple recipes with you from "The Hemingway Cookbook" by Craig Boreth.

If you like sweets, the Apple Tart makes a great dish to bring to a BBQ. If you prefer your sweetness in a glass, blend yourself a nice cold Hemingway Daiquirí.

Hemingway Daiquirí

The following recipe is based upon the Daiquirí recipe from El Floridita that Hemingway drinks with A. E. Hotchner in his book "Papa Hemingway."

2 ½ jiggers Bacardi or Havana Club rum (1 jigger = 1 ½ ounces)
Juice of 2 limes
Juice of ½ grapefruit
6 drops of maraschino (cherry brandy)

Fill a blender one-quarter full of ice, preferably shaved or cracked. Add the rum, lime juice, grape-fruit juice, and maraschino. Blend on high until the mixture turns cloudy and light-colored, “like the sea where the wave falls away from the bow of a ship when she is doing thirty knots.” 20 Serve immediately in large, conical goblets.

Boreth, Craig. The Hemingway Cookbook. Chicago Review Press. 

Apple Tart 

For the Dough
½ cup butter
1 ½ cups all-purpose flour
2 tablespoons sugar
¼ cup ice water

For the Filling
4 baking apples, such as Granny Smith or Stayman, peeled and cored
1 ½ tablespoons lemon juice
4 tablespoons sugar
2 tablespoons melted butter

To make the dough with a food processor, fit the processor with the metal blade. Cut the butter into small pieces and place in the bowl of the food processor. Add the flour and sugar. Blend together until dough just begins to adhere to the sides of the bowl. Add the ice water and continue blending until the dough starts to stick together. Turn the dough out onto a floured surface. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours. To make the dough by hand, cut the butter into small pieces.

In a large mixing bowl, combine the flour and sugar. Cut the butter into the dry mix with a pastry blender or two knives until it has the texture of coarse crumbs. Add the ice water slowly and mix with a wooden spoon until completely incorporated. Turn the dough out onto a floured surface and knead gently, pushing part of the dough away from you with the heel of your hand, and folding it over onto itself. Repeat a few times. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours. When the dough has chilled, turn it out onto a floured surface. Roll the dough, lifting and turning a quarter-turn after each roll, to a circle of ¼-inch thickness.

Transfer the dough to a buttered 10-inch tart pan by rolling the dough around the rolling pin and unrolling it onto the pan. Work the dough into the pan, gently lifting to cover the bottom and sides evenly. Fold over any excess and crimp decoratively. Refrigerate the tart shell for at least 30 minutes, or until ready for filling. When the shell has chilled, preheat the oven to 350 ° F. Prick the bottom of the shell several times with a fork. Line the surface of the shell with aluminum foil and fill with dry beans to prevent shrinking or heaving. Bake the tart shell for 20 minutes.

To make the filling, cut the apples into thin slices and toss in a bowl with the lemon juice. Arrange the slices in the tart shell in two layers of overlapping, concentric circles, sprinkling half the sugar on each layer. Drizzle the finished tart with melted butter.

Bake at 350°F for about 30 minutes, or until the crust is golden brown. Serve warm.

Boreth, Craig (1998-11-01). The Hemingway Cookbook. Chicago Review Press. Kindle Edition.

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