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The Best Apple Cake in 47 Years of Cooking.
17 March 2010 | cake, delicious, dessert, nuts, plated dessert | 5 Responses
So one day I was thinking I’d make an apple cake. Since I had never really made an apple cake, I turned to my good buddy Google and soon found this recipe on Group Recipes. Kate and I had gotten a Bakers Edge pan for Christmas and on a chilly winter evening soon after I first tried the Best Apple cake In 47 Years of cooking recipe. At the restaurant I churched up this simple, outstanding, breakfasty cake into something a bit more. Maybe another 47 years? Who can say without the benefit of time travel. The genius of the cake is it’s basic nature. A true quick bread leavened with both eggs and baking soda you really just kind of mix it all up; not much to it. When it comes out of the oven, let it sit for a few minutes ad then glaze it with the brown sugar glaze. The smell stirs one to salivation, heads turn and sniff, they sniff-sniff. I actually have a bit of a thing for the raw batter. So anyway, give it a try. I change up the recipe a little from the original: where it says 3 cups of apples I just slice three apples, Also and I brown the butter in the glaze before adding the sugar and cream. At the restaurant I leave out the walnuts so people with “nut allergies” can order it too. I get back at them by serving it with toasted walnut ice cream, sage caramel, brown butter struesel and candied walnuts. I fucking love walnuts. The sage powder is I cool trick I learned working with Chef Eric Suniga, a man of true kitchen prowess. Pick a bunch of sage, pile up the leaves, and roll into into a blunt with plastic wrap. Freeze rock solid and micro plane at service.
The Best Apple Cake in 47 Years of Cooking.
Another dessert Idea…
8 August 2007 | bacon, chocolate, dessert, nuts, pictures, plated dessert, tasting | 1 Response
Who loves bacon?! Boy howdy I sure do. This plate was an experiment envolving sweet applications of bacon, and the smoking of white chocolate. The end result was Sage Smoked White Chocolate Mousse with Maple Bacon Caramel. I originally tried smoking the chocolate with mesquite wood, but that wasn’t what i was looking for. Jaybill came up with the concept of an herb smoke (heh heh) which turned out quite nicely. The mousse was a bavarian style recipe. My idea for the sauce came from breakfast. You know when you’re eating pancakes and the syrup and butter gets all over your bacon and turns into this gooey mess on your plate? I love that goo!! That’s my sauce. When Jaybill shows me how to do it, I’ll be posting recipes and demos for all this stuff. Thanks again Keri for these beautiful pictures.