Apple – Let's Cook Together

Apple Crumble

Denis Martel — Sun, 18 Apr 2010 20:05:34 +0000

This is a delicious dessert when we come back from apple picking on a nice Sunday afternoon. It takes only a few minutes to make it and allows you to taste your freshly picked apples right away.

Ingredients:

Mixture:

1 l sliced apples
75 ml white sugar
30 ml flour
2 ml cinnamon
15 ml butter
30 ml lemon juice

Topping:

175 ml brown sugar
175 ml flour
75 ml soft butter
1 ml salt
125 ml chopped nuts

Method:

Place the apples in a baking dish (9X14X2 inches)
Mix the white sugar, flour, cinnamon and butter then spread the mixture on top of the apples
Sprinkle the lemon juice on top
Mix the topping ingredients together and spread over apples
Bake for about one hour at 325⁰F

Tarte Tatin (upside down apple pie)

Denis Martel — Sun, 18 Apr 2010 20:02:32 +0000

This is a French classic dessert. It is easy to prepare, even at the last minute.

Ingredients:

6 peeled and cored sliced apples
Juice from half a lemon
125 ml butter
200 ml sugar
5 ml nutmeg
Pie crust

Method:

Peel and slice the apples
In a bowl, mix the apples and the lemon juice. This will prevent the apple to oxidize
Melt the butter and sugar and cook for about 5 minutes, stirring often
Add the apple and nutmeg to the sugar and cook for about 5 minutes
Cover the pan with a pie crust and bake in the oven for 45 minutes at 350⁰F
Remove the pie from the oven and let cool for 30 minutes
Place a large plate on top of the crust and turn the pan upside down so the pie fall in the plate (be careful)

Apple Cheesecake

Denis Martel — Sun, 18 Apr 2010 15:06:55 +0000

This cake is very different from a typical cheesecake. It’s a blend of Tarte Tatin (upside down apple pie) and cheesecake. It’s just delicious!

Ingredients:

Crust:

250 ml flour
60 ml sugar
15 ml lemon peel
1 egg yolk
75 ml melted butter
2 ml vanilla

Filing:

3 sliced apples
60 ml sugar
30 ml butter
30 ml whipping cream
250 gr cream cheese
150 ml brown sugar
2 eggs plus one egg white
375 ml sour cream
15 ml lemon peel
75 ml lemon juice
5 ml vanilla

Method:

In a bowl, mix the flour, sugar and lemon peel
Make a hole in the centre and add the egg yolk, melted butter and vanilla. Mix until the texture is fine crumbs
Press the mixture at the bottom of a spring form pan
Bake at 325⁰ F for about 12 minutes
While the crust is in the oven, peel and slice the apples (about 8 mm thick)
In a large sauce pan, melt the butter and sugar over medium heat
Add the apples and cook for about 5 minutes, until the apples are tender
Add the cream and cook for another 5 minutes (hey, don’t forget the crust in the oven!)
Remove the apples from the heat and reserve
In another bowl, beat the cream cheese and 125 ml of brown sugar until smooth
Add the eggs one at the time

Veal Paupiettes

Denis Martel — Sun, 18 Apr 2010 13:46:22 +0000

Ma sister Helene had invited my other sister and I for dinner one day. She prepared these paupiettes with the Tuna Tartar as an appetizer. It was to die for.

Ingredients:

30 ml soft butter
30 ml flour
150 gr Blue cheese in pieces
1 apple skinned and chopped
50 ml chopped chives
250 ml chopped nuts
1 chopped garlic clove
Salt and pepper
8 large veal scallops (about 500 gr in total)
30 ml Worcestershire sauce
15 ml olive oil
250 ml apple juice
80 ml Port (white port if possible)
125 ml chicken stock
125 ml unfrozen cranberries
A rosemary branch
Salt and pepper

Method:

Mix together the butter and flour
Prepare the stuffing in combining together the cheese, chives, nuts, garlic salt and pepper
Spread the stuffing at one end of the open scallops
Roll the scallops and brush some Worcestershire sauce on it
Sauté in olive oil for about 3 to 4 minutes
Place the scallops in an oven dish and bake at 350⁰ F for 15 minutes
During that time, deglaze the frying pan with the juice, Port and chicken stock
Boil for about 5 minutes then add the butter/flour mixture to thicken the sauce
Add the cranberries and rosemary and let simmer for another two minutes
Add salt and pepper to taste and serve with the paupiettes