Does marzipan go off? I found some marzipan sweets in the cupboard and wondered if they are still safe to eat.

A savory version of the classic French dessert.

Tomato Tarte Tatin Recipe

Ingredients
1 14 oz. puff pastry sheet, thawed
2 Tbsp. unsalted butter
3 medium red onions halved and slice thin
1/4 cup sugar, plus a pinch
1/2 tsp. sherry vinegar
1/4 cup Kalamata olives, pitted and chopped
1 1/2 pints cherry or grape tomatoes
1 Tbsp. fresh thyme or 1/2 Tbsp. dried
Salt and pepper to taste

Method
Preheat oven to 425. Unfold puff pastry and cut into a 10-inch round. Chill, covered, until ready to use.

Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, about 15 to 20 minutes. Add 2 tablespoons of water to deglaze pan, scraping brown bits from bottom of pan. Transfer to a bowl and reserve.

In a clean oven-proof 9-inch skilled combine 1/4 cup sugar and 3 tablespoons of water. Cook over medium heat, swirling gently (do not stir) until sugar melts and turns into an amber-colored caramel, about 5 to 7 minutes. Add vinegar carefully and swirl again. The caramel will seize, but will re-melt in the oven.

Sprinkle olives over caramel, then scatter tomatoes over olives. Sprinkle onions on top, then season with thyme, salt and pepper. Top with puff pastry circle, tucking edges into sides of pan. Cut several vents in top of pastry.

Bake until tart crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan and flip tart onto a pan lid and slide onto a serving platter. Cut into wedges and serve immediately.

Jim’s favorite apple cake recipe, adapted from Patricia Wells.

Kitchen Guy’s Parisian Apple Cake Recipe

Ingredients
1/2 cup all-purpose flour
1/3 cup sugar
1 Tbsp. baking powder
1/8 tsp. table salt
1/2 tsp. vanilla extract
2 large eggs, lightly beaten
2 Tbsp. canola oil
1/3 cup whole milk
4 baking apples, cored, peeled and cut into wedges
Freshly squeezed lemon juice

Topping
1/3 cup sugar
1 large egg, lightly beaten
3 Tbsp. unsalted butter, melted

Method
Preheat oven to 400. Spray a 9-inch spring-form pan with cooking spray and set it aside.

Peel and core the apples, then slice them thinly, place in a bowl and squeeze fresh lemon juice over them so they don’t turn brown.

In a large bowl, combine the flour, sugar, baking powder and salt and stir well. Add the vanilla, eggs, oil and milk and stir until completely incorporated. Add the apples and stir to coat them with the batter.

Pour the mixture carefully into the prepared cake pan. Bake until firm and golden, about 25 minutes.

Prepare the topping in a small bowl by combining the sugar, egg, and melted butter. Stir well and set aside.

Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden color and the cake springs back when pressed, about 10 minutes.

Cool the cake on a rack for 10 minutes, then run a knife around the sides of the pan and remove the spring-form, leaving the cake on the pan base. Serve plain or with freshly whipped cream.

Is a mangosteen salsa possible, and if so, I’d like to pair it with grilled wahoo, but seeing as i am unfamiliar with mangosteens, how would I season the wahoo?

Hi -
I love tomatoes with mozzarella. I usually add some basil, salt, pepper, and a splash of vinegar. Do you have any ideas for something a little different? Different cheese or something? Thanks. Rich