Dorie Greenspan’s Simply Delicious French Cake with Heirloom Apples …

October 17th, 2011 § 7 comments § permalink

Marie-Hélène’s Apple Cake from Dorie Greespan’s Wonderful Book of Recipes, Around My French Table

I awoke this past Sunday morning with a kitchen full of heirloom apples from Scott Farm Orchard and nothing more important to do than brew a pot of coffee and bake a special birthday cake. No problem, right? Well, I suppose it would have been, were I not the easily distracted type. But of course, that’s exactly how I am. First, I noticed that the light in the garden was incredible, so I had to throw on a bathrobe and tip-toe across the lawn to take a few pictures. This inevitably led to squirrel watching, alpine strawberry picking, pumpkin collecting and hydrangea blossom gathering. Then, back inside, there was a flurry of flower arranging and spontaneous tabletop decorating. You know how one thing will lead another … 

Heirloom Fruit on the Sun-Striped Kitchen Table (iPhone Photo)

Suddenly I remembered that I needed to reschedule an afternoon appointment, and so began the emails. When I glanced up —startled by a squawking trio of blue jays as they hopped about the golden foliage outside my window— I noticed it was nearly eleven o’clock. In the modern world, this sort of behavior might be diagnosed as attention deficit disorder. I call it relaxing, and it was really quite wonderful. It’s been weeks since I’ve had an unscheduled day like this —free to follow each and every whim— and I totally loved it. When I finally settled down on my kitchen stool —leafing through Dorie Greenspan’s Around My French Table— sunlight had warmed the tabletop, and the sweet scent of ripe fruit filled the air. What a delightful way to spend an October morning …

Beech Leaves Turning Copper (Fagus grandifolia & Tsuga canadensis)

And Blushing Hydrangea Blossoms (H. paniculata ‘Limelight’)

And Blue Jays in Golden Halesia (H. tetraptera, the Mountain Silverbell)

My friend Jennifer has been raving about Marie-Hélène’s Apple Cake —from Dorie Greespan’s wonderful book of recipes, Around My French Table— for nearly a year now. And just last week, Jen reminded me of Dorie’s recipe again when she happened to mention that she’d baked this delicious dessert to share with her husband on their anniversary. I love Dorie Greenspan’s books —as well as her fantastic blog, which you can visit by clicking here— and I’ve been wanting to give this recipe a try since  Around My French Table arrived on my doorstep last fall. But the cake specifically calls for four divers apples (Dorie’s French friend, Marie-Hélène’s way of saying different kinds), so I waited until autumn arrived again to try it with fresh, heirloom apples. And this weekend, with a special birthday cake to bake and Scott Farm apples in season, I finally found the perfect opportunity to use one Calville Blanc d’Hiver, one Belle de Boskoop, one Ashmead’s Kernel and one Bramley’s Seedling heirloom apple  …

Fruit in the Kitchen and Passing Showers in the Garden

I Love Looking Outside While I Play Around in the Kitchen. Sometimes, At This Time of Year,  I’ll Spot Foraging Turkey or a Red Fox on the Hunt, But Most of the Time, I just Admire the Autumn Colors …. 

Apple Cake, Ready for Baking!

Fresh from the Oven: Golden, Warm, Fragrant Apple Cake. I Wish Your Screen Could be Scratch and Sniff

Marie-Hélène’s Apple Cake from Dorie Greenspan’s Cookbook Around My French Table

Ingredients:

¾ cup all-purpose flour
¾ teaspoon baking powder
A pinch of salt
4 large heirloom apples (different kinds)
2 large eggs
¾ cup sugar
3 tablespoons rum (dark)
½ teaspoon vanilla extract
8 tablespoons melted butter, cooled

Directions:

Set oven rack to center brackets. Preheat oven to 350° F and butter an 8 or 9 inch round, spring-form pan.

In a small bowl, whisk the flour, baking powder and salt together until blended.

Peel and core four apples of different kinds, and cut them into chunks roughly 1-2″ in size.

Whisk eggs in a medium bowl until they foam. Slowly add sugar and whisk a bit longer until well blended. Add the vanilla and the rum and whisk some more. While continuing to whisk, slowly add half of the dry ingredients. When absorbed into the batter, add half the melted butter. Repeat until all butter and flour mixture are smooth and well blended. Slowly fold in the apples using a spatula. Be sure all apples are completely coated with bater.

Push the apple batter (it will be very thick) into the buttered pan,

Place the pan on the center rack and bake approximately one hour, checking the cake toward the end of the baking time. Remove when the top is golden brown, and when an inserted knife pulls clean from the cake.

Cool for five minutes, then loosen the cake from the sides of a pan with a butter knife. Slowly open the form and let the cake cool to room temperature before serving. You can use a spatula to release the bottom of the cake from the form, or use a wax string. Place a serving dish on top of the cake and carefully invert.

Serve with homemade whipped cream or ice cream.

A Delightfully Unusual, Autumn Birthday Cake

All Heirloom Apples in This Post are from Scott Farm Orchard, Vermont. Stay Tuned for More Heirloom Orchard Mania this Week, Including Heirloom Apples for Cooking and Eating, Unusual Fruit, and Recommended Fruit Trees for Home Gardens

Photographs and Text ⓒ Michaela Medina/The Gardener’s Eden. All photos, articles and content on this site (with noted exceptions) are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Thank you!

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

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Apple Pancake Tart for Breakfast: The Simple Pleasures of Country Living…

February 19th, 2010 § Comments Off on Apple Pancake Tart for Breakfast: The Simple Pleasures of Country Living… § permalink

Apple Pancake Tart for Breakfast, Brunch or Dessert. Platter by Aletha Soule

I adore cities: San Francisco; New Orleans; New York; Florence; Munich – in that order. I love urban energy, art, culture, food and people. But as much as I enjoy traveling, I am a homebody at heart. After a day spent struggling through city traffic yesterday, I was more than ready to head home. So this weekend I am planning to enjoy the leisurely pace of my country life, complete with a slow, decadent brunch.

I have mentioned Marion Cunningham‘s delightful Breakfast Book here before, and I am sure I will mention it again. When it comes to creating comfort food, it’s really hard to beat the wisdom of Marion Cunningham. I found Marion’s recipe for apple pancakes one morning a few years back when I had a bag of apples and little else in my kitchen. Although it is categorized under pancakes, I file this delicious cast iron skillet creation somewhere between tart and souffle. But no matter what you call it, it is simply scrumptious, and easy-peasy to make.

Yes, the Big Apple is fun for a day or two, but after getting my fill, I am more than content with a few little apples served warm in an Apple Pancake Tart here on my country hilltop. There’s no place like home…

Marion Cunningham’s Apple Pancake Tart

From the Breakfast Book , (with tasty little adaptations)

Ingredients:

6     Tablespoons Butter

2     Large, tart apples, (peeled, cored and sliced)

3     Tablespoons Lemon Juice

1/4  teaspoon cinnamon

1/4  teaspoon vanilla

1/8  teaspoon nutmeg

5     Tablespoons confectioners sugar (plus or minus, to taste)

3     Eggs at room temperature

1/4  teaspoon salt

1/2  cup all-purpose flour

1/2  cup milk

Directions:

Preheat oven to 425°F.

In a large bowl, mix apples with lemon juice. Sprinkle with sugar, cinnamon, nutmeg and vanilla and toss to mix well.

In a 10 inch skillet, melt butter until just liquified. Remove from heat and reserve 2 Tbs of butter in a separate bowl. Return skillet to stove and bring the heat to medium. Add the apple mixture and cook, (stirring), about 5 minutes. Apples should  retain shape but be cooked through and tender. Test with a fork. Remove from heat and spread them into a uniform layer at the bottom of the pan. Set pan aside.

Place milk, eggs, four salt and 2 tablespoons of reserved butter in a food processor or blender. Combine until smooth. Pour the mixture atop the layer of apples in the skillet.

Carefully place the skillet in the stove and bake for 20 minutes, until puffed up and golden brown.

Wait a few minutes for pan to cool, then flip upside down on a large platter to expose the apple top. Dust with confectioners sugar and serve warm…

Mmmmm…

***

Article and photographs © 2010 Michaela at The Gardener’s Eden. All rights reserved.

All content on this site is the property of The Gardener’s Eden and may not be used or reproduced without prior written consent. Inspired by something you see here? Please give credit where credit is due. It’s a small world and link-love makes for fond friendships. Stealing makes for bad dreams…

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Grey and Chilly? Got the Autumn Blues? Spice Up Your Afternoon with Hot Mulled Apple Cider, Or Spike It Up Come Evening If You Choose …

November 12th, 2009 § 4 comments § permalink

A cup of hot, mulled apple cider, garnished with a stick of cinnamon and a slice of orange, studded with fragrant clove…

It’s the middle of November now, and there’s a sharp nip in the air by late afternoon. The sky is often streaked with slate colored clouds, and the sun, when it makes an appearance, slips away early on the western horizon. Naked trees shiver in the wind as I huddle inside my downy jacket, tending to late autumn chores in the garden. I can feel Winter’s icy breath as she whispers, “prepare“…

Well, hold back solemn Winter – I am still scrambling to get things done. The firewood is only half stacked and the Secret Garden still needs mulching. I have orchards to plan and stumps to pull and ditches to clear in the driveway. Hold back stark friend, there are still Autumn moments to savor. There are wild berry branches to gather and pine cones to pick up. The late auburn beauty of November still paints the forest, and bonfires warm our chilly toes as we gaze upon inky skies filled with stars…

Pause now. Revel in the pleasures of this season before we rush to the next.

Yesterday, I stole a quiet moment with Autumn on the back terrace. As I sipped my spicy, mulled cider and savored the warm patch of sunlight, I knew I must share the recipe with all of you here. Simmer a cup or a pot of apple cider on the stove and breathe in the fragrance. Steep rich mulling spices in your drink and enjoy the aroma of the season. Come night-fall, the rum-spiked version of this classic recipe makes for a memorable evening beside a crackling wood stove…

Slow down for a spell and drink up the last drops of Autumn while you can…

mulling spices ingredients and cider in sun horizontalMulling Spices and Heirloom Apple Cider from Scott Farm, Vermont…

Hot Mulled Cider

And Mulling Spice Recipe for Mulled Wine or Hot Spiked Cider

(makes sachets for 4 big, spicy mugs, or 1 large bag for a 1/2 gallon of cider. Divide evenly for single servings, or multiply evenly for larger gatherings)

8 whole cardamon pods, split open

8 whole cloves, (plus extra for orange-garnish)

8 whole cinnamon sticks, (plus more for garnishing each cup)

4 teaspoons freshly ground allspice

4 teaspoons freshly ground nutmeg

4 teaspoons fresh grated orange peel

1 orange, cut into slices for garnish

4 muslin or cheesecloth bags for 4 large mugs or 1 large bag for 1 quart pot of cider

1/2 gallon of fresh heirloom apple cider, (I bought mine from local Scott Farm)

Crack open cardamon pods and and muddle lightly with the back of a wooden spoon or pestle. Place all spices in a large muslin or cheesecloth bag, or evenly divide all spices into four bags.* Tie the bag tightly and toss into a large pot with 1/2 gallon of fresh cider. For single servings, use a small sauce pot. Turn on the heat and simmer for 20 minutes. Simmer on low – DO NOT BOIL. In the meantime, create one orange slice garnish per serving, (or to float in serving bowl), by imbedding several cloves in each slice. Place extra cinnamon sticks, (one per serving), in each cup. Remove mulled cider from heat and extract the spice sack. Pour cider into cups or bowl and garnish with orange/clove slices. Serve hot.

*This recipe is a heady mix. For a more subtle blend, increase cider ratio or reduce spice quantities to taste. I like a lot of spice in my life…

Hot Spiked Cider

After simmering the 1/2 gallon of cider and spices for 15 minutes, add 1 1/2 cups of golden Puerto Rican rum to the pot. Simmer for 5 more minutes and continue to prepare as above.

Mulled Red Wine

This is also an excellent spice recipe for mulled red wine. Choose an inexpensive, dry red wine, (such as a Cabernet Sauvignon). Ratio should be approximately the same: 1/2 gallon of wine per bag of mulling spices.

Cheers!

Mulle Cider cinnamon stick, cardamon, cloves

Mulled Cider grated orange peel

Mulled Cider spice sack filled and tied

Photography and Text ⓒ 2009, Michaela Medina/The Gardener’s Eden. All images, articles and content on this site (with noted exceptions), are the original, copyrighted property of The Gardener’s Eden and may not be reposted, reproduced or used in any way without prior written consent. Contact information is in the left side bar. Please do not take my photographs without asking first. Thank you! 

Do you enjoy The Gardener’s Eden? You can help support this site by shopping through affiliate links. A small percentage of each sale will be paid to this site, helping to cover web hosting and maintenance costs. Thank you so much for your support!

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