Link to Episode 6...1st Ever Interview with Bell Organics

Bite Me...With Jules the Girl Who Loves to Cook...Episode 6

First Episode for November's new theme of "Food that Warms the Soul"
Interview with Jill and David Bell of Bell Organics
Want to know more about why to buy organic? What makes it a superior product and better for me? Why should I support my local farmers? This interview will answer all of your questions and more! So please watch and enjoy! Lots of Love, Jules

Finally 5th Episode...Chocolate Mousse Pie & French Apple Tart

Bite Me...with Jules the Girl Who Loves to Cook Episode 5

www.youtube.com

Hopefully this link will work. If it does not go to You Tube and type in the title of this episode as listed above and then you will be able to find it. Thanks. Love Jules

Delicious French Apple Tart!

French Apple Tart Recipe

French Apple Tart

For Pastry:

2 cups flour

½ tsp kosher salt

1 tblspn sugar

1 ½ sticks room temp unsalted butter, diced

½ cup ice cold water

Mix flour, salt and sugar. Add in butter until pastry becomes lumpy and crumbly. Add in water while mixing until pastry comes together. Wrap in plastic and store in fridge at least one hour.

For Apples:

4-6 Apples depending on the size

½ cup sugar

a couple of splashes of lemon juice

4 tblspns unsalted butter

½ cup apricot jam

2 tblspns water

Peel apples and slice about ¼ inches thick. Be sure the apples are not too thick or they will have a harder time softening up in the oven. After pastry has been in fridge for at least one hour roll out the pastry between two pieces of plastic so that the dough does not stick to counter. Roll pastry dough onto parchment paper on whatever dish you are using for you tart. Once your pastry is down then place your apples on the pastry. You can arrange them however you like. To see how I did mine watch the 5^th episode of Bite Me…with Jules the Girl who loves to cook. Once the apples have been assembled on the pastry mix together the sugar and the lemon juice…sprinkle this mixture on top of the apples. Then place tabs of butter on the apples as well. Bake the tart at 400 degrees for about 45 minutes. You may have to rotate tart half way through and or cover with foil to ensure that the top does not burn. But you do want to see a bit of browning on top to know it is done. Once out of the oven you can eat as is and top it off with some vanilla ice cream or mix a bit of jam with some water and brush it over the top of the tart to create a kind of glaze. This is also delicious. Either way enjoy! This tart is so good!

*Note…Besides the addition of the lemon juice, this recipe comes to us from The Barefoot Contessa

Photo Of Chocolate Mousse Pie...Yummy!

Chocolate Mousse Pie Recipe

Chocolate Mousse Pie

For Crust:

3 cups chocolate wafer crumbs

1 stick unsalted butter, melted

Use food processor to take cookies and turn them into crumbs. Mix crumbs with butter and then line the bottom of your spring-form pan with the crust. Set aside.

For Mousse:

1 pound semisweet chocolate

2 eggs

4 egg yolks

2 cups whipping cream

6 tblspns powdered sugar

pinch vanilla

4 egg whites whipped and beaten

Melt chocolate on stove top. Once fully melted take off the stove and stir in 2 eggs. Then stir in the 4 egg yolks. Be sure to stir continuously for a few minutes to make sure eggs are incorporated. Set Aside. Then in a separate bowl combine cream, sugar and vanilla. Whip until this becomes whipped cream and set aside. In a third bowl whip up with your beaters the 4 egg whites until small peaks form. Now with all three items ready slowly add half the whipping cream and half the whipped egg whites to the chocolate mixture. Fold these items in. Once incorporated add the rest of the whipping cream and the rest of the whipped egg whites to the chocolate mixture. Once fully incorporated you have just finished your mousse. Take your mousse and pour it a top of your crust and then place plastic wrap over the top of the pie once fully assembled. Place chocolate mousse pie in fridge for at least 6 hours, but preferably over night.

*Note this recipe comes to us from my extremely talented sister in law, Mariann. Thanks Mariann we love this recipe…it is so delicious!!!!!

**If you would like to be a bit creative feel free to mix it up with the chocolate. When I made this last I used ½ pound chocolate truffles from Trader Joes and ½ pound semi-sweet chocolate chips. I melted these together and used that for the chocolate part of the recipe and it was so good. Just an idea! Jules J