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!

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It’s Time for the Great Scape: Harvesting And Enjoying Flavorful Garlic Greens…

June 24th, 2010 § 3 comments § permalink

Scapes forming on hard neck garlic in my potager…

Curious looking things aren’t they, the garlic scapes? In fact, whenever I look at them, I can’t help but think of ET. You do remember ET, don’t you? The friendly little alien flying around on a bicycle, trying to phone home? Of course you do. I loved that movie when I was a kid. And, who could forget such a beautiful-homely little creature? Well I think garlic scapes are a bit like ET. They are freakish, but you can’t help loving them. Look closely. Do you see a scrawny, curled little finger in there? OK, so maybe my way of looking at things is a bit odd, but I figure if you are reading this blog on a regular basis, you are getting used to it. You don’t really mind, do you?

Garlic Scape Harvest in June…

ET Phone Home...

Elliot… ?

Alright, back to the scapes. Last fall, I wrote a fairly lengthy article on how to grow garlic. And shortly after I published it, my friend John emailed, curious about why I didn’t mention garlic scapes. Well, there were two good reasons actually. Garlic scapes are a gourmet delight; found at Farmer’s Markets and specialty grocers, usually during the month of June. First of all, I wanted to wait until scapes were actually in season, so I could include a recipe for garlic scape pesto, (which I tried last summer and loved). And the second reason had to do with a matter of horticultural opinion.  As hard neck garlic, (Allium sativum) matures, it produces a straight green stalk which then forms a loop or two at the top. This loopity loop -which reminds me of ET’s finger- is the budding garlic flower; more commonly called a ‘scape’. That knobby spot is where a bulbis will form if left on the plant. Some growers remove the bulbis and sell the scapes at market. In theory, the plant’s energy is redirected toward underground bulb production. Other growers prefer to leave the bulbis intact until autumn harvest, later drying and propagating garlic from the bulbis’ themselves. I decided an experiment was called for on this one…

I enjoy eating garlic scapes. So, I usually harvest them in June. But last year I left a group standing, as a little horti-science project. I know – geek. And interestingly, I noted no difference in bulb size between the plants with bulbis left standing, and the garlic with scapes cut in June. So, there you have it, my little scientific report on garlic scapes. Others may have differing results, and I am interested to hear about their experiments. But for now, I will feel completely guiltless eating all the scapes my heart desires. And now that we are finally on the subject of eating them, I must say that one of my favorite ways to enjoy garlic scapes is in a pesto sauce. I tried several recipes last summer, and my favorite is actually a hybrid between one I found on Adam Roberts’ Amateur Gourmet and another referenced on Adam’s blog from Dorie Greenspan. I actually like the pesto with almonds, as Dorie prepares it, but I rarely have them in my house. Pine nuts are always in my cupboard, and I use them frequently in all kinds of pesto.

Garlic scapes are cut off just below the first or second set of leaves, and once harvested, can be prepared many ways. In addition to serving them in pesto, as pictured here, I also enjoy them blanched, roasted or sauteed with a bit of olive oil. If you’ve never had them… do seek these curious curlicues out at the farmer’s market. The scape season passes quickly, and it’s important to harvest them just as they form their loop-di-loops, or they become tough and bitter. Of course, if you grow your own garlic, (see super easy instructions here), then you will have a ready supply every June to enjoy in season, or freeze for later…

Garlic Scape Pesto Rotini – With a Garnish of Calendula Blossoms ⓒ Michaela at TGE

Garlic Scape Pesto

(From the collective wisdom of Dorie Greenspan and Adam of Amateur Gourmet)

Ingredients (makes 2 cups +/- of pesto):

12 Garlic Scapes, chopped fine in food processor

1/2 cup grated parmesean

1/3 cup toasted pine nuts or almonds

1/2 cup olive oil

Sea salt to taste

Rotini or spaghetti or other pasta, cooked al dente and rinsed

Directions:

Put washed scapes, cheese, pine nuts, salt and 1/4 cup of olive oil into a food processor  with a metal blade. Blend the ingredients and slowly add the remaining 1/4 cup of olive oil. Taste and adjust cheese and salt to suit your preferences. If you want a very smooth pesto, blend until creamy. If you are looking for a more rustic paste, then remove from the processor when just blended.

Use immediately as an appetizer, such as a spread on warm bread, a topping or layer on pizza or lasagna, or my favorite way: mixed with rotini pasta and chilled for lunch. If you aren’t using the pesto right away, place it in an airtight container, covering the top with a sheet of plastic wrap to protect the beautiful color from oxidization. Garlic scape pesto can be refrigerated for a few days, or you can freeze it for 2 – 3 months and use it later in the summer…

Garlic Scape Pesto – The Color of Summer!

Mmm…

Curly, twirly garlic scape – a beautiful freak of nature…

ET The Extra Terrestrial on DVD


Article and Photographs ⓒ 2010 Michaela at TGE. All content on this site, (with noted exceptions), 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? Great! 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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