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The New York Times:
APPLE BREAD PUDDING WITH CALVADOS SAUCE Time: 1 1/2 hours
6 tablespoons unsalted butter
3 cups apples, peeled, cored and sliced 1/2 inch thick
1 cup sugar
1/2 cup Calvados
3 1/2 cups torn baguette in 1/2-inch pieces
2 cups half-and-half
1/2 vanilla bean, split
3 eggs, beaten
1/4 teaspoon nutmeg
1 1/2 cups fresh cider
1 1/2 teaspoons cornstarch.
1. Butter a 6-to-8-cup souffle dish or other baking dish. Heat oven to 325 degrees.
2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add apples, and saute about 5 minutes, until apples start to brown. Add 3 tablespoons sugar. Saute a minute or two, until sugar caramelizes. Transfer to a bowl. Add half the Calvados.
3. Melt remaining butter in pan over low heat. Add bread, and toss a few minutes to coat with butter. Spoon half the apples into the baking dish, and top with half the bread. Repeat.
4. Place half-and-half and vanilla bean in a saucepan. Scald. Stir in 1/2 cup sugar. Remove from heat. Whisk a little of this mixture into eggs; then slowly whisk eggs into half-and-half. Strain into baking dish, and dust with nutmeg. Place dish on a kitchen towel in a roasting pan. Add simmering water to come halfway up sides. Bake 40 minutes, until just set.
5. Meanwhile, boil cider until reduced by half. Sift remaining sugar with cornstarch; whisk into cider. Simmer until thick. Add remaining Calvados. Serve warm on pudding.
Yield: 6 to 8 servings.
APPLE GRANITA WITH CALVADOS Time: 30 minutes, plus 30 minutes' cooling, and 1 hour's freezing and stirring
4 large Granny Smith apples, cored, quartered and thinly sliced
4 cups unsweetened clear apple juice
5 tablespoons sugar
1 tablespoon fresh lemon juice
Pinch of salt
1/4 cup Calvados, or as desired.
1. Place a shallow metal pan in freezer. In a nonreactive saucepan, combine apples, apple juice, sugar, lemon juice and salt. Bring to a boil, then simmer uncovered until apples are very tender, about 20 minutes.
2. Strain mixture, pressing as much apple pulp as possible through strainer. Cool to room temperature.
3. Pour apple mixture into chilled pan; return to freezer. Stir every 20 minutes until it thickens into coarse crystals, about 1 hour.
4. Stir granita and mound into small cups. Splash with Calvados. Serve immediately.
CALVADOS SOUFFLE WITH TAPIOCA Adapted from La Bourride in Caen, France
Time: 2 hours
1 golden delicious apple
1 3/4 cups milk
1 tablespoon tapioca
1 vanilla bean, split lengthwise
1/4 cup flour
5 tablespoons sugar, plus additional for coating ramekins
8 large eggs
Butter for coating pastry cream and greasing ramekins
1 cup Calvados
Confectioners' sugar, for sprinkling.
1. Preheat oven to 350 degrees. Place apple on a baking sheet, and bake until just tender but still slightly crisp, for about 15 to 20 minutes. Remove from oven, and allow to cool. Peel and core apple, and then cut into small dice. Set aside.
2. Prepare pastry cream: In small saucepan, combine milk, tapioca and vanilla bean. Place over medium heat, and bring to just under a boil. Remove from heat, and allow mixture to rest for 5 minutes. Remove vanilla bean, and scrape pulp back into the milk. In medium saucepan, combine flour and sugar until blended. Whisk milk into flour until completely blended. Place over medium-high heat, and boil for 2 minutes, stirring constantly. Remove from heat, and set aside.
3. Separate eggs. Place 7 yolks into a medium mixing bowl, and 8 whites into the bowl of an electric mixer; discard remaining yolk. Whisk yolks by hand until light and fluffy. Whisk about 1/2 cup of the milk mixture into yolks, and then whisk this mixture back into the pan of milk. Place the pan over medium heat, and continue whisking until mixture is thickened and will coat the back of a spoon, about 2 to 3 minutes. Transfer the hot mixture to a bowl, and gently slide a pat of butter over the surface to prevent a skin from forming. Allow to cool.
4. In a small saucepan, bring calvados to a boil, and reduce by half. Remove from heat, and let cool to room temperature. Fold apple dice and Calvados into pastry cream.
5. Preheat oven to 400 degrees. Butter 8 1-cup ramekins. Sprinkle sugar into each ramekin, and turn so that inside is completely coated. Set aside a fine-mesh strainer filled with confectioners' sugar.
6. Using an electric mixer with a whisk attachment, whip egg whites until they hold stiff peaks. Fold a third of the egg whites into the pastry cream to lighten it; then, add this back to the remaining whites and fold together. Spoon souffle mixture into ramekins, filling them almost to top. Smooth edges by running thumb around edges of rims. Place ramekins on baking sheet, and bake until raised and golden, about 15 minutes. Remove from oven, and tap strainer over souffles to sprinkle with confectioners' sugar. Serve immediately.
Yield: 8 servings.
Updated On: 1/27/06 at 10:12 PM
