Apple Crisp with Cajeta Sauce. This dish is from one of my favorite cookbooks, A Cowboy In the Kitchen, based around one of my favorite restaurants, Reata in Alpine, TX.
Thinly sliced Green Apples mixed with Heavy Cream, Sugar, Flour, Cinnamon and Lemon Juice. Layered into a pan like you would a potato gratin. The topping is a crumbly mix of Brown Sugar, Flour, Salt and Butter.
In the cookbook, there is a recipe for the Cajeta sauce, but why would I go to the trouble to milk my own goat, when I can just pick up the sauce at the Antonelli’s Cheese Shop, ready made from Blue Heron Farm. Be prepared, though, Kendall runs a background check on anyone trying to buy it (to check for felonies or handgun convictions). This stuff is addictive.
Holy hell! That looks freaking delicious! Please email me the recipe. I’m gonna make that bad boy.
Looks amazing. I’m headed to Big Bend country in March and will have to check out Reata
That looks beautiful! And delicious! Can’t go wrong with Blue Heron cajeta…