This week we are shouting out some wonderful tools that are essential in every kitchen:

Ceramic Pie weights-
For blind baking single crust pies, ceramic pie weights. Ultimately superior to beans or rice they allow better heat circulation for a better crust.
http://www.culinarydistrict.com/Welcome/PIE-WEIGHTS-CERAMIC-1-1-4-lb

Pie Server-
Please treat your pie with care and get rid of the big spatula! Use a pie server! Shaped to remove slices beautifully with a minimum of pie-battery!
http://www.culinarydistrict.com/Products/Banquet/PIE-SERVER-WOOD-HANDLE

Apple Corer-
The faster you core the apples, the sooner to eat the pie. With a good, solid nylon grip this apple corer get the work done, fast!
http://www.culinarydistrict.com/Products/Peelers-Corers/Victorinox-Apple-Corer-3-1-2

Serrated peeler-
Speaking of fast- when you really need to get some peeling done a serrated blade whips through the bushels of apples (or potatoes or squash) like a super hero.
http://www.culinarydistrict.com/Products/Peelers-Corers/PEELER-SERRATED-STRAIGHT

Ingredients:

2 ½ cups   flour
1 tsp         cinnamon
1 tsp         baking soda
½ tsp        baking powder
½ tsp        kosher salt
1 cup        sugar
½ cup       brown sugar
½ cup       vegetable oil
¼ cup       buttermilk
2               eggs
½ tsp        vanilla extract
2 cups      apples, peeled and coarsely chopped (2 large apples)

1 cup   butterscotch chips

Glaze:

¼ cup              milk
4 tbsp              butter
½ cup              icing sugar
1 cup               butterscotch chips

Method:

Preheat oven to 350f. Coat a 10-inch loaf pan with non-stick cooking spray.  In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt. In a large bowl whisk sugar, brown sugar, vegetable oil, buttermilk, eggs and vanilla. Fold in flour mixture, chopped apples and butterscotch chip until just combined. Transfer to the prepared loaf pan. Bake 1 hour and 5 minutes or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely before glazing.

For the glaze, in a medium saucepan bring milk and butter to a boil over medium heat. Remove from heat and whisk in icing sugar and butterscotch chips. Allow to sit for 15 minutes before glazing loaf.

Serves 12-15

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Arkansas Black Apples- Snap, crunch, sweet, tart…. If you were at the Saving the Season canning demo you had the chance to taste them. They are fantastic!

Can you imagine the pie made from these jewels?

Bettina of BeeGreenFarm, certified organic since 1990, will be on the patio selling her high quality produce and giving tips on organic and sustainable gardening and canning THIS SATURDAY from 11am – 4pm.

See you there!

15 oz cranberries
1 hard apple such as Arkansas Black, peeled, cored and sliced into 1/2″ chunks (this is optional, but it’s my father’s way of doing it and I like the added contrast of texture and flavor)
1 cup water
2 cups sugar (for an approximate 1:1 ratio of fruit to sugar)
1 tablespoon chopped fresh ginger or crystallized ginger
3″ cinnamon stick
zest of 1 orange in finest possible threads
1 tsp vodka (I used vodka that that I had previously flavored with a few slices of fresh citron peel, but plain vodka would work be fine. Brandy, Cointreau or even gin would be other options)
1/4 cup chopped pecans — or you could also use walnuts or pistachios if you prefer

1 — Rinse cranberries and put in a kettle with water, cubed apple, ginger, cinnamon stick and orange zest. Bring to a boil and simmer for 5 minutes until berries pop.
2 — Add sugar to the kettle and return to a gentle boil, stirring constantly. Once the sugar has fully dissolved, add alcohol and nuts and cook for 2-3 minutes more, stirring carefully to prevent scorching. Because cranberries have so much pectin, the mixture will quickly reach the jell point, so once it begins to thicken in the pot, turn off heat and test for a jell set.
3 — Once a jell set is achieved, remove cinnamon stick and ladle hot jam into prepared 1/2 pint jars and seal. (Work quickly! You won’t believe how fast the pectin in this recipe sets up.) Process sealed jars in a boiling water bath for 10 minutes.

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1 pounds ripe persimmons
1 pound Black Arkansas apples
1/4 cup apple vinegar
1/4 cup lime juice
1/4 cup water
1/4 cup raisins, or other dried fruit
1/8 cup dark brown sugar
1/8 organic light sugar
1 tablespoon mustard seeds
1/2 teaspoon powdered ginger
1/2 teaspoon seeded, diced chile pepper
1/4 teaspoon sea salt

Prepare half-pint canning jars according to manufacturer’s directions. Remove the skins of the persimmons and apples, dice flesh into 1/4 inch cubes. Combine the fruit and other ingredients in a mixing bowl, once well combined, place (in a heavy saucepan. Simmer the mixture over low heat for 30 to 45 minutes, stirring occasionally, until it is very thick. Add a little more water if the mixture starts to be sticky.

Spoon the chutney into the prepared jars, and screw on the lids. Refrigerate the jars, or process them in a water bath for 10 minutes. If you are processing the jars, leave about 1/4-inch headspace. The chutney is best if it is allowed to blend flavors for a couple days.

Processing: Processing is the final step in the canning process. This step seals your jars and ensures that the contents are sterile. Most fruits and some vegetables can be processed in a hot water bath (low-acid foods should be pressure-canned).

* The water should cover the lids of the jars by one inch, and should be Some say to keep at a full boil other sources say keep at a low simmer or just below the boiling point.

* Processing times vary based on acid levels and even your altitude.

* After processing, as the jars cool, the lids will become sunken in the center and you may hear a little “ping.”

* If you can press down on the center of the lid and make it move, the jar is not properly sealed: refrigerate and consume within two weeks. You can also check the lid and jar rim for imperfections, reseal, and process again within 24 hours.

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Ingredients:

Brine

2 quarts water
1/2 cup kosher salt
1/4 cup granulated sugar
4 apple wedges
1/4 cup sliced fennel
1/2 yellow onion, sliced
1 tablespoon dried bird chilies
rind from 1/2 lemon
1/8 cup dark Myer rum
1 tablespoons black peppercorns
1 tablespoons juniper berries
2 slices orange rind
Handful fresh parsley
7 stems fresh thyme
3 garlic cloves
2 bay leafs

Braise

4 pounds pork shoulder, trimmed and tied
kosher salt
freshly ground pepper
olive oil
1 cup onion, diced
1/2 cup fennel, diced
1 carrot, diced
1/2 cup leek, white portion, sliced
1 tablespoon tomato paste
1/4 cup dry white wine
Sachet (bay leaf, 10 peppercorns, 5 juniper berries,
3-4 fresh thyme stems, fresh flat parsley)
1 cup apple juice reduction
4 cups (approximately) chicken stock
2 Golden Delicious apples, cored and cut into eights
1 tablespoon unsalted butter
1 tablespoon granulated sugar
1/8 cup Calvados
2 white belgium endives, halved
1 head radicchio, quartered
pinch of kosher salt
1 tablespoon unsalted butter
 

What to Do

• Brine

• Sauté and Braise Pork
(1) Remove pork from brine and rinse. Pat dry. Tie with kitchen twine to ensure even cooking. Season with salt and pepper.
(2) In a sauté pan over high heat, add a touch of olive oil and sear pork on all sides. Remove pork from pan.
(3) Degrease pan. Add aromatics to pan (onions, carrots, celery). Cook until golden color to develop flavor.
(4) Pincée. Add tomato paste to aromatics.
(5) Deglaze with white wine and reduce au sec (dry)
(6) Add pork back in pot and cover 2/3 with chicken stock and apple cider.
(7) Cover and cook in preheated oven at 350. (a tight cover is necessary so when water evaporates it condenses on lid of the pot and drips back downy to baste the meat).
(8) Pork is done when it is plastic fork tender
(9) Remove pork and set aside.

• Sauté Apples
In a sauté pan over high heat, melt butter. Add diced apples and sugar. Cook until they are soft. Off heat, add Calvados. Return to heat and reduce au sec. Remove from heat and set aside.

• Make Sauce
Using a chinois, strain cooking liquid into a large sauce pan. Use a fat separator or a spoon to remove grease from strained liquid. Reduce to sauce consistency ( à la nappé). Add more chicken stock if necessary. Adjust seasoning.

• Plate
Add apples to top of pork and pour sauce over to cover (not drown).
 

• Braise Endive and Radicchio.
Heat pan with little butter in sauté pan. Place endive and radicchio face down and salt lightly. Once lightly browned, ladle in chicken stock (cover 2/3). Cover with a lid to braise. Reduce heat and cook until tender (should take about 10 minutes, if undercooked will be bitter… if overcooked it will fall apart.)

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Ingredients
Base:

1 1/2 cups apple juice (reduced to ¾ cup (6 oz))
1 pound apples ( yield), cored, peeled and diced
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
3/4 cup whole milk
1/2 cup light brown sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
4 tablespoons unsalted butter
1/2 cup (2 ounces) all purpose flour
4 egg yolks
1/4 cup Gruyère, grated
4 ounces Gouda Cheese, aged 5 years, grated
1 ounce Gouda Cheese, aged 5 years, crumbled small
1 teaspoon kosher salt

Soufflé:
6 egg whites
1/4 cup granulated sugar

Garnish:

vanilla ice cream
miniature semi-sweet chocolate chips
 

What to Do

• Make Flavor Base:
(1) Reduce apple juice. In a sauce pan, bring 1 1/2 cups of apple juice to a boil. Reduce to a simmer and cook until juice is reduced to half , 3/4 cup.
(2) Prepare apples. Wash, peel, core, and dice apples. Melt 2 tablespoons butter in a sauté pan over medium high heat. Place apples in pan and toss with cinnamon and sugar. Cook until tender. Add apple juice reduction. Purée apples and juice until smooth, leaving a few apple chunks. Set aside.

• Make Soufflé Base
(1) In a sauce pan over high heat, scald milk, pepper, nutmeg, and brown sugar. Set aside.
(2) Make a roux. Melt 4 tablespoons butter in sauté pan and whisk in flour. Continue to cook (and whisk) for about 2-3 minutes, until flour taste is gone. Remove from heat.
(3) Whisk scalded milk mixture into roux.
(4) Add yolks into mixture one at a time.
(5) Stir in soufflé flavor base, both cheeses, and salt. Transfer to large mixing bowl.

• Make Soufflé (leavening power)
(1) Using an electric mixer fitted with a whisk, beat egg whites on high speed.
(2) When whites begin to foam rain in sugar into whites and continue to whisk until eggs hold firm peaks.
(3) Stir 1/3 of the egg whites into apple base.
(4) Fold remaining whites into base.

• Bake
(1) Pour mixture into prepared soufflé dish(es).
(2) Bake in an oven preheated to 375 degrees Fahrenheit for about 35-40 minutes until puffed and golden brown and the center is set.

• Garnish
Top with vanilla ice cream in the shape of a ghost and two miniature semisweet chocolate chips for eyes. Serve immediately. 

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Ingredients:
5 oz Small dice of Granny Smith Apple
5 oz Candied Walnuts
Few Drops of Lemon Juice (To Keep the Apple Color)
1.5 oz  honey
¼ oz Fresh Tarragon
Salt and Pepper to Taste

Preparation Method:
Prepare a caramel with honey by heating honey in a pan over a medium heat until just golden brown. Add walnuts and toss quickly. Pour mixture on silpat mat or parchment paper to cool.  When cool, break into small pieces. Toss with small apple dice and chopped tarragon. Adjust seasoning. Keep refrigerated.

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Genre: Mulls              Family: Mulls

Preparation-ware: 9” Roastpan &  2 qt. Saucepan
Presentation-ware: 6 qt. Punch Bowl
Service-ware: 51/2 fl-oz. Footed Bar Glasses  (or 6 fl-oz. Punch Cups)
Service-ware preparation: Warm
Garniture: Nutmeg

Method: Cook                        Service: Down

In roastpan:
6 whole Small Apples (cored)
6 fl-oz. | 180 ml.  Honey (1 fl-oz. into each cored apple)
4 cups  | 1000 ml. Water

Cover with foil & bake at 350° for 30 minutes & reserve.

In saucepan:
all of the Liquid (from the roastpan)
2 whole Allspice Berries
6 sticks Cinnamon
12 whole Cloves
1/2 tsp. | 2.5 ml. Ginger (ground)
2 pinches Nutmeg (ground)
2 fl-oz. | 60 ml.  Honey
6 cups  | 1500 ml. Ale

Place over heat & slowly stir in:
4 whole Eggs (beaten thoroughly)

Simmer & stir for ≈20 minutes. Do not let boil. Remove from heat
Warm serving bowl. Cut reserved apples into quarters & place in bowl.
Strain wassail into warmed bowl.

Ladle into service-ware with piece of apple, garnish & serve.

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Creepy Caramel Apples
Ingredients:
5 Ripe, Red Apples
1 lb. Soft Caramel
2 tbsp. Water
5 Wooden Skewers

Preparation:

Spooky Popcorn Clusters
Ingredients:
4 quarts Popped Popcorn
½ cup Butter, cubed
1 cup Sugar
6 tbsp light corn syrup
Dash of Salt
1 tsp Vanilla Extract
12 drops Yellow Food Coloring
4 drops Red Food Coloring

Preparation:
Place popcorn in a very large bowl. In a small saucepan, melt butter. Stir in the sugar, corn syrup, and salt. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-how; cook 5 minutes longer, stirring occasionally. Remove from the heat. Stir in vanilla and food coloring. Pour over popcorn; toss to coat. Transfer to two 15”x10”x1” baking pans coated with cooking spray. Bake at 250º for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers.

Purchase items in BOLD in-store at Surfas or online at Culinary District!