I don’t know why, but every time I say the words “Apple Pie” I use a weird sort of drawl, so it’s more like “Applllle Piiiiiie”… and it inevitably ends up sounding dirty.
Come on, say it like that out loud. Uh-huh, dir-taaaay.
My friend, we’ll just call him ‘Danny’, says I have a knack for making anything sound dirty though. I used to walk by his desk and say things like “Gramma’s Biiiiig Undiiiiiies”and “Brussssels Sprouts with Mushroom Sauuuuce”, just to drive it home.
I also used to request that he work on crappy naming projects with me whenever they came across my desk. Now, if you know nothing about the advertising world, know this:
Naming. Projects. Suck.
People more-than-likely already have a potential name in mind (that’s usually really lame), yet they still always put you through the wringer with rounds and rounds of options (complete with availability research on each and every one), only to settle on their original lame name.
‘Danny’ hated naming projects. I knew this. I’m sure I was his favorite Account Manager, hands down.
When I decided to start this blog, I naturally went to him for help with a name, just for old times’ sake. He gave me one option. Cracky Jenn’s Sugar Den.
Then I went with my original lame name, just to drive it home.
Apple Pie Nachos
(makes 4 servings)
Cinnamon Tortilla Chips:
6 soft flour tortillas (fajita size)
1 tbsp vegetable oil
3 tbsp granulated sugar
2 tbsp cinnamon
pinch of salt
Apple Pie Topping:
3 granny smith apples (peeled and cut into bite-sized cubes)
4 tbsp unsalted butter
4 tbsp light brown sugar
2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup pecans (chopped)
1/2 cup sharp cheddar cheese (shredded)
Mascarpone Whipped Cream:
1/2 cup heavy whipping cream
1/4 cup mascarpone cheese
1 tsp vanilla
1 tbsp confectioners sugar
To make the cinnamon tortilla chips, preheat the oven to 350 degrees and line a sheet pan with parchment paper. Cut each tortilla into 8 wedges, throw them in a large ziplock bag and add the vegetable oil, sugar, cinnamon, and salt, and shake to evenly coat the wedges. Arrange in a single layer on the prepared sheet pan and bake in the preheated oven for 5 minutes, flip the wedges and bake for another 5 – 8 minutes or until light golden and crispy.
To make the apple pie topping, melt the butter in a large saute pan over medium heat. Add the brown sugar, cinnamon, nutmeg and cloves and stir until combined and the brown sugar has dissolved. Add the apple cubes and pecan pieces and stir to coat. Reduce the heat to medium-low and let the apples simmer until slightly softened (8 – 10 minutes), stirring occasionally.
To make the whipped cream, combine the whipping cream and mascarpone in a large mixing bowl and mix on medium-high speed until soft peaks begin to form. Add the vanilla and confectioners sugar and continue mixing until you’ve reached whipped cream consistency. Don’t over beat or you’ll end up with buuuuutter. (See, sounds dirty.)
To assemble the nachos, arrange the cinnamon tortilla chips on a large plate, top with heaping spoonfuls of the apple pie topping, sprinkle evenly with the shredded cheddar cheese (if you’ve never eaten apple pie with cheddar cheese, you don’t know what you’re missing), and lob on a few dollops of mascarpone whipped cream.
When I first mentioned this idea to Jonny, he was a little skeptical. Fleeting skepticism. All it took was one bite and he was on these nachos like biiiiiig undiiiiies on a Gramma.
This is such a cool recipe. I would love to use this recipe as dessert on a taco buffet.