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David Ross

eG Cook-Off #67: Apples

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10 hours ago, kayb said:

I commend to any of you, and especially those who make apple butter, the Arkansas Black apple. It's a very late-ripening apple with firm, tart flesh and an almost black (thus the name) skin, and it makes absolutely the best apple butter I have ever made. Didn't get any this year, but I'm low on apple butter, so will have to remedy that next year.

 

I had several Jazz apples on the counter that needed using, and I'd pulled a recipe for Fresh Apple Cake from the 12 Tomatoes site, so those two combined today. It's a very heavy, pound-cakeish batter (has cream cheese in it, no other liquid other than eggs), and produces a moist, dense and quite tasty cake, even for having been adapted to gluten-free. It would benefit from some cinnamon and other apple-friendly spices, and I might think about swapping the white sugar for brown sugar next time, but I'll call it a success. The recipe called for dusting it with powdered sugar (I didn't), but I think it'd benefit from some good caramel sauce.

 

@kayb - I bet you could easily make this recipe gluten-free - replacing the 100 grams of flour with either a nut flour or the flour mix from Modernist Bread.

 

 

Bourrote Aux Pommes

Ingredients

 

  • 60 grams cornstarch
  • 100 grams all purpose flour
  • 100 grams sugar (less)
  • 75 grams melted butter
  • 5 tablespoons milk, 75 grams
  • 2 eggs
  • 1 tablespoon baking powder
  • vanilla
  • 4 cut up apples or pears

 

Method

 

mix all then stir in butter. Bake 375º for 40 minutes. She bakes in a charlotte pan.
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15 hours ago, kayb said:

I commend to any of you, and especially those who make apple butter, the Arkansas Black apple. It's a very late-ripening apple with firm, tart flesh and an almost black (thus the name) skin, and it makes absolutely the best apple butter I have ever made. Didn't get any this year, but I'm low on apple butter, so will have to remedy that next year.

 

 

Black Arks are the absolute best! Very hard to come by here in CA. Our favorite market used to get them for a very very short season, but the last few years they have disappeared. I'm not an apple butter person, and I've never cooked them, but just eating out of hand they are unique.

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A few days ago I brought back and apple recipe I hadn't made in years, Apple Tart with Smoked Cheddar Custard in a Toasted Hazelnut Crust.  The idea was to update what my Grandmother served-apple pie with a slice of cheddar cheese.  We didn't have a tradition of serving cheddar with apple pie, but I think she wanted to try it.  I don't think I ever understood, but it was delicious.  I mean a slice of cheddar alone.  So I wanted to work cheddar in another way.  Smoked cheddar is mild and the smoke flavor doesn't overpower the cheese.  

 

It must have been 20 years ago when I created that recipe.  It was for a corporate summer picnic and I think there was a dessert contest.  I remember slogging it to the park in a covered Tupperware.  A tart with custard suffers in the summer heat, and it looked pretty melted as I recall.  But I think the judges liked it.  I can't recall if I won, got a prize or a handshake.  This season I vowed to make it again with a few changes.  I stayed with the Fuji apples and didn't change the custard.  Instead of my pie crust recipe I used my shortbread that I always do for tarts.  I toast hazelnuts and pressed some into the shortbread.  The idea is to celebrate WA State apples and another crop from the Northwest, the hazelnut.  We lived in Salem, Oregon when I was a kid and we always called them "filberts."  My Father worked for the State of Oregon Ag Department and was the advisor to the "Filbert" commission.  Years later when the term "hazelnut" became popular we always chuckled behind the scenes.

Coring and slicing the apples.JPG

Forming Shortbread in Tart Pan.JPG

Shortbread pastry formed in tart pan.JPG

Smoked Cheddar Custard Ingredients.JPG

Apples on smoked cheddar custard.JPG

Unmolding the Apple Tart.JPG

 

Apple Tart with Smoked Cheddar Custard.JPG

 

Sliced Apple Tart with Smoked Cheddar Custard.JPG

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@Kerry Beal --- that DOES sound marvelous. Saving it.

 

@David Ross -- The notion of smoked cheddar custard is fascinating me. Would you share details, or a recipe?

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Hello @kayb here is the full recipe-

 

Ingredients

For the Smoked Cheddar Custard-

  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1" piece vanilla bean, cut in half you can substitute pure vanilla extract
  • 2 cups whole milk

Toasted Hazelnut Shortbread Crust-

  • 1 cup whole hazelnuts
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 12 tbs. butter, melted

For the Apples-

  • 2 large Fuji apples
  • 1 tbsp. lemon juice
  • 2 tbsp. apple jelly
  • chopped toasted hazelnuts for garnish
  • whipped cream or vanilla ice cream

Make the Smoked Cheddar Custard-

-In a mixing bowl add the egg yolks and sugar and whisk to combine until the mixture turns a light yellow color. Add the flour and whisk to make a smooth mixture.

-Pour the milk into a saucepan over medium-high heat. Cut the vanilla bean in half and scrape the seeds into the milk. Bring the mixture to a simmer.

-Use a ladle to spoon 1/2 cup of the warm milk into the bowl with the egg, sugar, and flour and whisk to combine. Then blend the flour mixture back into the saucepan with the milk. Cook the custard until it begins to thicken, about 2 minutes. Take the custard off the heat and pour it through a strainer into a container. Let the custard cool then cover and refrigerate to chill, about 4 hours.

Make the Toasted Hazelnut Shortbread Crust-

-Heat the oven to 375. Place the hazelnuts on a cookie sheet and toast until just browned, about 10 minutes. Remove the hazelnuts and place them on a kitchen towel.  Rub the towel over the hazelnuts, removing most of the skins. Put the hazelnuts in a mini-food processor and pulse until they are finely chopped. Reserve some of the toasted hazelnuts for garnishing the apple tart.

-Heat the oven to 375. In a bowl, combine the flour, powdered sugar, melted butter and 1/2 cup of the toasted hazelnuts and mix together to create a soft dough. Using your fingers, pat the dough into the bottom of a 9" round non-stick tart pan with removable bottom. Use a paring knife to trim the excess pastry from the edge of the tart pan.

 

Slice the Apples and Bake the Tart-

 

-Use an apple peeler/corer to peel and cut the apples into 1/4" thick slices. Fill a bowl with cold water and add the lemon juice. Plunge the apples into the lemon juice to keep it from browning.

-Ladle 1 cup of the chilled smoked cheddar custard into the tart shell. Cut each apple in half. Gently fan the apples on top of the custard.

-Place the tart on a cookie rack over a baking sheet and bake 35-40 minutes until the apples and custard are golden. Remove the tart from the oven and let cool to room temperature. While the tart cools, heat the apple jelly in the microwave for 30 seconds. Brush the apple jelly over the top of the apples. Sprinkle some of the chopped hazelnuts over the top of the tart.

-Cut the tart into slices and serve with whipped cream or vanilla ice cream.

 

 

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2 hours ago, David Ross said:

Hello @kayb here is the full re

But I can’t find any smoked cheddar in the recipe.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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3 hours ago, David Ross said:

-Use an apple peeler/corer to peel and cut the apples into 1/4" thick slices. Fill a bowl with cold water and add the lemon juice. Plunge the apples into the lemon juice to keep it from browning.

-Ladle 1 cup of the chilled smoked cheddar custard into the tart shell. Cut each apple in half. Gently fan the apples on top of the custard.

-Place the tart on a cookie rack over a baking sheet and bake 35-40 minutes until the apples and custard are golden.

 

Do you just use that one cup of custard mix or do you top up with more custard after positioning the sliced apples? 

 

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1 hour ago, Anna N said:

But I can’t find any smoked cheddar in the recipe.  

Yikes I left out the main ingredient in the custard for everyone!  Add 3/4 cup grated smoked cheddar cheese to the hot custard and stir to blend. 

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4 minutes ago, FauxPas said:

 

Do you just use that one cup of custard mix or do you top up with more custard after positioning the sliced apples? 

 

Hi.  I used 1 cup of the custard mix.  Then the apples on top and that's it.  There will be leftover custard, so yesterday I made small custard tart without the apples.  

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51 minutes ago, David Ross said:

Yikes I left out the main ingredient in the custard for everyone!  Add 3/4 cup grated smoked cheddar cheese to the hot custard and stir to blend. 

 

Thank God. I read it four times, certain I was looking right past it. Thanks. Amended version saved.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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I made apple dumplings the other day ... I like to use a Granny Smith for them 😁 ... Mr Cat and Cat Son love them ... 

 

I have been reading about a new apple variety coming in Dec - the Cosmic Crisp (hybrid Honeycrisp and Enterprise?) ... did I miss talk about about it somewhere?

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I'm surprised no one has mentioned Himmel und erde - Heaven and earth - that John's grandmother used to make.  She actually did it two ways(she is gone so I can't ask why).  

The first was mashed potatoes with  applesauce and sautéed onions.  Other times she simmered the apples and potatoes together, mashed them then put the sautéed onions on.  She came from near Heidelberg originally and had a diploma as a home cook.

 

 

 

 

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Aha!  My mother used too make this but  we called it stampot.  She did this also with carrots and potatoes and kale and potatoes.  Saurkraut, too.  It was always served with smoked sausage.  I loved that food

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On 11/2/2019 at 6:05 PM, kayb said:

I commend to any of you, and especially those who make apple butter, the Arkansas Black apple. It's a very late-ripening apple with firm, tart flesh and an almost black (thus the name) skin, and it makes absolutely the best apple butter I have ever made. Didn't get any this year, but I'm low on apple butter, so will have to remedy that next year

 

 

I'm not making apple butter but I was curious about the Arkansas Black apples, a variety I don't think I've tried or noticed before.  After reading this post, lo and behold, there they were at my local farmers market this afternoon. 

apples.thumb.jpg.b6a43b0bd84ea7b794cb12eba1c617d0.jpg

These are from Ha's Apple Farm up north of here in Tehachapi.  I also bought some Bosc pears from them. 

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What was your take on the Arkansas Blacks? I dearly love them.

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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