An Eating Dilemma

Last nights dinner was really good and the conversation great. We had the 40 clove garlic chicken, lentils, a simple salad with fig in marscarpone cheese, fresh homemade bread and 3 desserts. I made an apple tatin. Megan brought a pumpkin roll from Nunas Bakery and Jenn made a cinnamon cake. We all talked about the Omnivore's Dilemma and tried to come up with way sto change our own behaviors and eating habits to be heathier and better for the planet and environment ( no high frucose corn syrup). The hardest part -including our kids in the process. We all felt like we would like to make an effert to eat more locally and fresher and not prepare 3 seperate meals everynight tailored to each persons food preferences.

Apple Cake Tatin

from Ina Garten

6 T (3/4 stick) unsalted butter, at room temperature

3 small apples, peeled and sliced

1 3/4 cups sugar, divided

2 extra large eggs, at room temperature

1/3 cup sour cream

1/2 t grated lemon zest

1/2 t pure vanilla extract

1 c plus 2T all-purpose flour

1/2 t baking powder

1/4 t salt

Preheat oven to 350 degrees F.

Generously butter a 9-inch glass pie dish and arrnage apples in the dish.

Combine 1 cup sugar and 1/3 cup water in a small soucepan and cook ove high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

Meanwhile, cream the 6 T of butter and the remaining 3/4 cup of sugar in the bowl of an electric mixer. Lower speed and beat in the eggs one at a time. Add sour cream, zest, and vanilla. Sift together flour, baking powder and salt and with the mixer on low, add to the butter mixture.. Mix only till combined.

Pour cake better evenly over aplle slices and bake for 35 to 40 minutes, until teater comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. Dust with powdered sugar to serve.