Apple Cider Sponge Cake, Brandied Honey Crisp Apple, Mulled Wine Poached Honey Crisp Apple, Apple Cider Pudding, Raw Milk Maple Ice Cream, Lemon Balm
Apple cider is an ingredient that manages to find it's way into a lot of my cooking during the fall and winter months. And not just in desserts. I will almost always put it in my jus for roasted chicken. Use it to flavor soups or roasted root vegetables. And it frequently ends up in cocktails. Bourbon and cider are a perfect pairing. And of course, being sweet as it is, cider is well suited for sweet dishes.
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.
Product:
Honey Crisp Apple - 3 Springs
Apple Cider - 3 Springs
Maple Syrup - Spring Hills Farm
Raw Milk - Hillacres
Lemon Balm - My Garden
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.
Product:
Honey Crisp Apple - 3 Springs
Apple Cider - 3 Springs
Maple Syrup - Spring Hills Farm
Raw Milk - Hillacres
Lemon Balm - My Garden