The holiday season is fast approaching, and it’s the perfect opportunity to test some new treats for sharing with friends and family. These three recipes are simple, delicious, and can be made in indoor and outdoor kitchens alike.
Apple Hand Pies
Put the Tramezzino to work and create these adorable mini pies! Enjoy autumnal flavors of a classic apple pie in a single serving.
- 1 package of pastry puff
- 12 ounces cut up red baking apples (approx. 2 medium-sized apples)
- 1⁄3 cup packed brown sugar
- 2 teaspoons flour
- 1 teaspoon lemon juice
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 beaten egg
- Butter or oil
Peel, core, and chop apples, then combine with sugar, flour, lemon juice, cinnamon, and nutmeg. Pre-heat the Tramezzino over medium-low heat while you roll out the puff pastry and cut it into pieces to fit the shape of the Tramezzino. Next, add butter or oil to grease the pan, then, add one square to the Tramezzino and add approximately ¼ of the apple mixture before adding a second piece of pastry to the top. Pinch, or crimp the edges closed. Repeat the process for the other section of the Tramezzino. Then, cook over low heat. After flipping the Tramezzino, open it briefly and brush both sides of the pastry with the egg wash. Then, close and continue to turn frequently to prevent burning—cook for about three or four minutes on each side. Once done, serve with ice cream.
Snow Peak Aebleskivers
Enjoy this classic Danish dessert with a special Snow Peak twist! Add this spherical dish to your breakfast or brunch repertoire.
- 2 egg whites
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon white sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 egg yolks
- 4 tablespoons butter, melted
- 2 cups buttermilk
- 1 cup vegetable oil for frying
In a large bowl, use a blender to whip the egg whites until frothy. Then, add the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter, and buttermilk. Mix to combine. Heat the Takoyaki pan over the Grill Burner, then add oil to each cup in the pan. Fill each cup about halfway with batter. Once the batter starts to bubble around the edge, turn each ball quickly using the Titanium Chopsticks. Continue turning the balls to prevent burning until they are golden brown. Serve with your sweet topping of choice and enjoy!
Recipe credit: https://www.allrecipes.com/recipe/11037/aebleskiver/
Smoked & Spiced Nuts
This crunchy snack is made for munching! Enjoy these spiced nuts at your next family get-together while you’re watching the big game or even on a hike. The smokey flavor with the zest of spice is a winning combination all season long.
- 1 teaspoon packed light brown sugar
- 1 teaspoon dried thyme or rosemary or ½ teaspoon of each
- ¼ teaspoon ground cayenne
- ¼ teaspoon mustard powder
- 2 cups mixed salted nuts, such as almonds, pecans, cashews, etc.
- 2 teaspoons extra-virgin olive oil
Mix the thyme, cayenne, mustard powder, and brown sugar together in the Aluminum Caldero. Add the nuts, olive oil, and sugar and combine until the nuts are evenly coated. Set the nuts aside and prepare the Smokemeister.
For a comprehensive how-to for the Smokemeister, watch our instructional video. First, ignite the charcoal in a charcoal chimney or separate container. When the charcoal is ready, place the chunks on the bottom tray of the stand frame. Add woodchips on top of the charcoal, then put the stand frame inside the body of the smoker to allow it to heat up. Section the nuts into the two Sierra Cups. Once the Smokemeister reaches at least 250 degrees, pull the stand frame out and add the Sierra Cups with the nuts to the trays. Allow the nuts to smoke for 15 to 20 minutes, adding more charcoal and woodchips as needed. Serve in a fresh Sierra Cup and enjoy!