3 Granny Smith apples
1/4 cup clarified butter
1/4 cup powdered sugar, plus more for garnish
2 cups apple cider
1 pint Apple and Anise ice cream, recipe follows
Preheat convection oven to 275 degrees F.
Cover a sheet pan with a silpat mat or parchment paper.
Using a Japanese mandoline, julienne the apple into
thin sticks, like potato sticks. Make little nests or
haystacks of the sticks on the silpat, about 3 inches
Spatter the haystacks with melted clarified butter and
douse with powdered sugar from a shaker. Bake in a convection
oven until dry and crisp, about 60 to 75 minutes. Or
use a fruit dehydrator to dry them out. Store them in
an airtight container until ready to serve.
To make the sauce, place the cider in a small saucepan,
and bring it to a simmer. Continue cooking until it
becomes a thick golden syrup, about 1 hour. Let cool
until ready to serve. You can refrigerate it if made
the day before.
To serve the dessert, place one apple hash on a dessert
plate, top it with a scoop of ice cream, then carefully
place another piece of hash on top as a lid. Press down
gently. Spoon a "swoosh" of cider reduction
on the plate and sprinkle the whole thing with powdered
and Anise Ice Cream
2 cups half-and-half
2 cups heavy cream
1/2 vanilla bean, split lengthwise
2 pieces star anise
8 large egg yolks
3/4 cups sugar
1/2 cup homemade applesauce
Put a large mixing bowl in the freezer to chill.
In a saucepan over medium heat, bring the half-and-half,
cream, vanilla bean, and star anise to a simmer, stirring
occasionally to make sure the mixture doesn?t burn or
stick to the bottom of the pan.
In a bowl, whisk together the egg yolks and sugar. When
the cream mixture reaches a fast simmer turn it off,
do not let it boil!
In a thin stream, whisk half of it into the egg yolk
mixture. Then pour the egg-cream mixture into the saucepan
containing the rest of the cream mixture. Cook over
medium heat, stirring constantly with a wooden spoon.
At 160 degrees F, the mixture will give off a puff of
steam. When the mixture reaches 180 degrees, it will
be thickened and creamy, like eggnog. If you don?t have
a thermometer, test it by dipping a wooden spoon into
the mixture. Run your finger down the back of the spoon.
If the stripe remains clear, the mixture is ready, if
the edges blur, it is not quite thick enough yet. When
it is ready, quickly remove from the heat.
Meanwhile, remove the bowl from the freezer, put 4 handfuls
of ice cubes in the bottom, and add cold water to cover.
Rest a smaller bowl in the ice water.
Strain the cream mixture through a fine sieve to remove
the vanilla bean pieces and star anise, into a smaller
bowl. Stir in the homemade applesauce and chill 3 hours,
then freeze according to the directions for your ice
Recipe courtesy Gale Gand, "American Brasserie?
by Gale Gand, Rick Tramonto, Julia Moskin, MacMillian,
6 large red baking apples like Rome Beauty, Cortland,
Juice and finely grated zest of 1 lemon
3 tablespoons unsalted butter, softened
3 packed tablespoons dark brown sugar
1/4 cup dried currants
1/4 cup broken walnut pieces, toasted
Six 3-inch whole cinnamon sticks
1/2 cup apple cider
1/2 cup dark rum, cider, or water
Serving suggestions: Whipped cream, or vanilla or cinnamon
Preheat the oven to 400 degrees F.
Slice off about 1/4-inch of the top of each apple. (The
apple tops are perfect for snacking.) Scoop out the
seeds and core of the apple with a melon-baller to make
a pocket. Peel off about a 1/2-inch band of the apple's
skin along the upper half of the apple with a vegetable
peeler. Brush the peeled part and the interior of the
apple with lemon juice.
In a small mixing bowl, combine the butter, lemon zest,
and sugar. Add the currants and nuts. Place some of
the butter mixture and a cinnamon stick in each of the
apples. Place the apples in an ovenproof baking dish
just large enough to hold the apples upright. Pour in
the cider and rum, bake until the apple is tender, about
30 minutes. Baste the apples with the cider/rum mixture
with a bulb baster, 2 or 3 times, during baking.
Serve warm or at room temperature with softly whipped
cream or vanilla or cinnamon ice cream.
6 tablespoons confectioners' sugar
2 Granny Smith Apples Apple Source: Gourmet Global Tastings
- (800) 949-CHEF
Preheat oven to 225 degrees and line 2 large baking sheets
with parchment paper.
Sift 3 tablespoons confectioners' sugar evenly onto lined
baking sheets. With a mandoline or other slicer cut apples
crosswise into paper-thin slices. Arrange apple slices
in one layer on sheets and sprinkle evenly with remaining
3 tablespoons confectioners' sugar. Bake slices in upper
and lower thirds of oven, switching position of sheets
half-way through baking, 2 1/4 hours total, or until slices
are pale golden and starting to crisp. Immediately peel
apple chips off parchment and cool on a rack.
Tips: Apple chips keep in an airtight container at room
temperature for 2 weeks. Recommended for garnish on ice
creams and apple desserts or as a crisp, cookie-like accompaniment.