credoimprobus: cheery cartoon chef (cooking nerd)
[personal profile] credoimprobus
Two entirely improvised apple dishes (the nigh-only times I cook from pre-existing recipes is when I'm making something I developed myself in the first place):

Fruit curry )

Apple salad )
karohemd: (Chef)
[personal profile] karohemd
A couple of weeks ago I made ice cream for the first time. I used the following to make a custard:
350ml double cream
250ml single cream
2 egg yolks
3 tbsp demerera sugar
the husk of half a vanilla pod I'd kept in my sugar

This I know how to do so it came out really nicely.
For the flavouring I cooked down two smallish chopped apples with 2tsp of ground cinnamon. This I mixed into the custard using a stick blender to ensure even distribution. The final mix tasted great and I was very happy with it. After it had cooled, I filled the custard into a small freezer tub and put it into my freezer compartment, hoping for the best. Every half hour or so I stirred the mix with a fork to break up the ice that had formed and after about four hours or so it had reached a consistency that was very close to ice cream. I even managed to make a reasonably looking quenelle:
Apple and Cinnamon Ice Cream

Now for the disappointment: Unlike the custard, the flavour of the finished product was rather weak. I guess I have to pack in more next time. However, as a first attempt, I really happy with it. Any suggestions more than welcome.

Update - A few tips (own experience and others'):
- the initial custard needs to be very strong in flavour, almost too strong to be comfortable when you taste it
- next time I make the above I will cook a stick of cinnamon with the cream and leave to infuse for some time which should intensify the flavour
- use a round container and one is big enough so it's not filled all the way up to make vigorous stirring easier
gominokouhai: (Default)
[personal profile] gominokouhai

Starting simple this week. I made this up a few months ago, and when I was invited on short notice to [personal profile] stormsearch's parents' for Giftmas, I hadn't shopped and it was the best thing I could take along as a present. Turned out to be the best present I've ever given them. It keeps for ages in the fridge and I still have some left; the parents' jar disappeared in about a week.

Apple sauce

  1. Get some apples. For me this was two huge cooking apples and two Braeburns, because that's what they had left by the time I got to the farmers' market.
  2. Peel the apples first (much easier to hold this way), core them and chop 'em up, as small as you like. Dump them into a saucepan.
  3. Cider. The better quality the cider, the gooder the sauce is, but bear in mind that really good quality cider is for drinking. I usually use Weston's Vintage because it's easy to buy by the bottle in the supermarket, but sometimes I'm fortunate enough to have a box dispenser from Thistly Cross. Slosh enough cider into the pan to cover the apples. Any leftover in the bottle is the perquisite of the chef.
    • Note: if using a box of cider, do not claim the entire remainder of the box as the chef's perk. At least not until you've finished cooking. Safety first!
  4. A piece of fresh ginger the size of your thumb. Peel the papery skin off with a knife, and grate the flesh into the pan using the fine side of your cheesegrater. (I have a nutmeg grater which works even better.) When you grate ginger, it leaves a fibrous mesh behind: don't put this into the sauce, but give it a good squeeze over the pan to get the juices out.
  5. A handful of cloves. You want about six. Count them into the pan, so you know how many you need to fish out later.
  6. Brown sugar to taste: two teaspoons ought to do it, but more if you're using particularly tart apples and less if you're going to feel guilty about it.
  7. Simmer everything on a low heat until the apples are soft and the liquid has evaporated off. Stir occasionally, and mush it up with the back of the spoon when you do.
  8. Once it's done to your liking, turn the heat off and let it cool down. Fish out the cloves and discard.
  9. When it's cold, spoon it into jars (nutella jars are perfect) and keep it in the fridge.

Obviously it goes brilliantly with pork chops, but also with beef and most other red meats. We also made some excellent canapes with grilled wedges of good-quality black pudding (Stornoway, natch), served on blinis with a dollop of apple sauce on top and a dusting of cinnamon.

There's no picture because it's mush. It doesn't look particularly attractive. It tastes fantastic. I have been advised never to return to [personal profile] stormsearch's parents without another jar of the stuff.

missdiane: (Bunny standing)
[personal profile] missdiane
Nothing like some comfort food on a really blustery day. I made a baked apple crisp, similar in style to Jennie's pie and to her measurements of "some." But every time I make this, my friend's nieces and nephew are very happy.

My tummy is full of this apple goodness )Since you can see I have some other apples in the background that need eating, and not even thinking about it, I'd bought a loaf of apple oat bread, I might have to make a sandwich by toasting the bread, adding some of my sharp white cheddar cheese with cracked black pepper and some sliced raw apple for crunch. I'm not sure yet - I'll see what the taste buds say later. Because right now they're thinking about that caramel-y apple gooey goodness we ate.
miss_s_b: (Default)
[personal profile] miss_s_b
This week's challenge is to make something using apples. It could be pork with apple sauce or baked apples or apple chutney or anything you like.

I decided to go trad and make apple pie... ) I haven't sorted out how I'm going to do photo hosting on here yet, but I put a picture up on G+: https://plus.google.com/107327840945769637479/posts/WCibKprTMj6

And now it's your turn :)

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