Page 18 - NA_3_5_2009

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1. Toss the apple slices with the sugar and
cinnamon until evenly coated.
2. Melt 1 tablespoon butter in a large sauté
pan over medium heat. When it has
melted, swirl the pan to coat it with the
melted butter, turn the heat to high, add
half of the apples slices, and spread in a
single layer (if they are crowded or layered
in the pan, they’ll poach in their own
juices, rather than caramelize). Cook
without stirring for 2 minutes.
3. Gently toss or stir the apples. Cook for 2
minutes longer, then toss again. Continue
in this manner until the apples are golden
brown and cooked through, yet still hold
their shape, 8 to 10 minutes total. Transfer
to a large plate or pan and repeat the
cooking process with the remaining butter
and apple slices. If cooked ahead,
refrigerate the caramelized apples until
serving time.
Assembly
Re-warm the shortcakes for 2 to 3 minutes
in a hot oven, if desired. If the caramelized
apples have been chilled, re-warm them in a
bit of butter in a hot sauté pan (or cook a la
minute, if desired). Split the shortcakes and
place a bottom half on each plate. Spoon the
apples onto the bottoms, allowing some to
fall onto the plates. Top with a generous
spoonful of cider sabayon. Place the
shortcake tops slightly askew and serve
immediately.
9. Bake for 14 to 15 minutes, until firm to the
touch and golden brown. Transfer to a rack
to cool. Serve the shortcakes warm or at
room temperature.
Cider Sabayon
6 large egg yolks
3 oz granulated sugar
3 oz Calvados or other apple brandy
3 oz apple juice or cider
6 oz heavy whipping cream
1. Fill a large bowl halfway with ice and water
and set it aside.
2. Place 2 inches of water in the bottom of a
double boiler and bring to a rolling boil.
Reduce to a simmer.
3. Place the egg yolks and sugar in the top of
the double boiler off the heat and whisk
briefly, just until well blended and slightly
lightened in color.
4. Add the Calvados and apple juice and blend
well.
5. Place the egg mixture over the simmering
water and whisk constantly for about 5
minutes (a hand mixer can be used here)
or until it becomes very light and fluffy,
resembling softly whipped cream in texture,
and registers 160
°
F on an instant-read
thermometer. Do not exceed 165
°
F or the
eggs could scramble.
6. As soon as the sauce is finished, remove it
from the heat. Place immediately in the
bowl of ice water. Stir occasionally with a
spatula until cold to the touch.
7. Whip the cream to soft peaks. Use a clean
spatula to fold the whipped cream into the
cooled sauce. Refrigerate until serving time.
Caramelized Apples
6 large, tart baking apples, such as Granny
Smith, peeled, cored and cut into
1
/
2
-inch
thick slices
3
1
/
2
oz granulated sugar
3
/
4
tsp ground cinnamon
2 tbsp unsalted butter, divided
16 Pastry & Baking
North America
Regional Showcase
Gingerbread Shortcakes with Caramelized Apples
and Cider Sabayon
Pastry Chef/Author
Cindy Mushet
Your Notes
Los Angeles
Yield: 8
Gingerbread Scones
10 oz unbleached all purpose flour
2
1
/
2
oz firmly packed light brown sugar
2
1
/
2
tsp ground ginger
1
3
/
4
tsp baking powder
1
1
/
2
tsp ground cinnamon
1
/
2
ground cloves
1
/
2
tsp baking soda
1
/
4
tsp salt
4 ounces cold unsalted butter, cut into
1
/
2
-inch cubes
5 ounces cold buttermilk
2 tbsp light, unsulfured molasses
1 egg, lightly beaten
3 tbsp turbinado sugar
1. Preheat oven to 425
°
F and position rack
in the center.
2. Line a baking sheet with parchment paper
or a thin silicone mat.
3. Place the flour, brown sugar, ginger, baking
powder, cinnamon, cloves, baking soda,
and salt in the bowl of the food processor
and process for 10 seconds to blend well.
4. Add the cold butter pieces and pulse 5
times at 1-second intervals, or until the
butter is cut into medium pieces. Combine
the buttermilk and molasses and pour it
into the processor. Pulse another 20 times,
or until the dough holds together in large,
thick clumps.
5. Use a spatula to scrape the dough out onto
a lightly floured work surface. Gently
squeeze or knead the clumps together until
they form a cohesive dough.
6. Pat the dough into an 8 by 4-inch rectangle.
Use a chef ’s knife to cut the dough in half
lengthwise and into quarters crosswise,
making eight 2-inch squares. Transfer to
the prepared baking sheet, spacing them
about 2-inches apart.
7. Brush the tops with a thin coating of the
beaten egg.
8. Sprinkle evenly with the turbinado sugar
and press lightly into the surface.
Recipe courtesy:
The Art and Soul of Baking