Apple Cider Sponge Cake, Brandied Honey Crisp Apple, Mulled Wine Poached Honey Crisp Apple, Apple Cider Pudding, Raw Milk Maple Ice Cream, Lemon Balm
I adapted a cake recipe from Eleven Madison Park Chef Daniel Humm by substituting the cup of water it called for with cider. Once the cake was cooled I also soaked it in a cider syrup. I make the syrup by simply reducing a half gallon of cider in a sauce pan to about a pint. This syrup is easy to make, lasts for months and is a nice addition to a cocktail.
I adapted another recipe for the ice cream, this time from
Gunnar Karl Gíslason of Dill Restaurant in Iceland, which uses xanthum gum as a stabilizer. I used whole raw milk only, and no eggs so the end result is much lighter than a traditional ice cream. I would even think about calling it a milk sorbet. I also substituted maple syrup (another ingredient I use a lot) for sugar.
I used two different sized Parisian scoops for the apple spheres. Half were poached in brandy and sugar and half in mulled red wine. I cooked them til they were almost soft throughout, maintaining a little texture in the middle.
The pudding was made by heating apple cider to a simmer, adding 2% agar agar, stirring til the powder dissolved and chilling it to set. Once set the gel was set it was pureed with some buttermilk and passed through a fine mesh tamis. It was placed in a squeeze bottle and re-chilled.
Honey Crisp Apple - 3 Springs
Apple Cider - 3 Springs
Maple Syrup - Spring Hills Farm
Raw Milk - Hillacres
Lemon Balm - My Garden