Text 19480, 105 rader
Skriven 2009-01-10 20:38:00 av JIM WELLER (1:123/140)
Ärende: Menu 6
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     Title: Injaugural Dessert: Cinnamon Apple Sponge Cake
Categories: Cakes
  Servings: 10

           Apple Filling
      4 lb Granny Smith apples, peeled,
           cored and thinly sliced
      4 TB unsalted butter
    1/4 c  water
    1/3 c  granulated sugar
    1/3 c  apple sauce
    1/2 ts ground nutmeg
    1/4 ts salt
           Grated zest from 1 lemon
      1 ts vanilla extract
           Bread Crust
     14 TB unsalted butter, melt 10 of
           tablespoons
      2 TB granulated sugar
     34 sl brioche bread (or white
           bread)
           Equipment
     10    Ceramic baking ramekins or
           metal molds (3ö diameter)
           Sauce
      2 c  caramel sauce(store bought)
      2 c  granny smith apples, peeled,
           cored, diced small
        pn sugar
        pn cinnamon
      1 TB butter
           Ice Cream
      1 qt vanilla ice cream

Filling

Melt butter in 6-quart saucepan over medium-low heat. Add apples and
caramelize, add water, cook, stirring occasionally for 15 to 20
minutes, or until apples are completely soft. Remove cover and add
sugar, nutmeg and salt. Increase heat to medium-high and continue to
cook, stirring apples frequently, until liquid has completely
evaporated, about 10 minutes. Remove from heat and stir in lemon
zest, apple sauce and vanilla. Set aside to cool while making crust.
The filling can be made one day ahead

Making crust and assembly

Position oven rack in lower third of oven and preheat to 425°F.
Grease 8 ceramic dishes with 1 tablespoon butter. Sprinkle sugar in
dish and tilt to coat bottom and sides. Tap out excess sugar and set
aside.

Using a bread knife, remove crusts from bread. Center the bottom of
mold over one of the bread squares. Cut around mold to form circle
to use as the top. Make a total of 20 of these round pieces. Ten
will be for the bottom and 10 will be used for the top. Dip each one
in melted butter and place at the bottom of mold.

Cut each of the 15 remaining slices of bread into four rectangular
pieces. Dip one side of each strip in the melted butter and arrange
strips, upright, around the inside of molds, buttered-sides against
mold and overlapping by about 1/2ö to completely line mold. Use 6
rectangles to line the mold.

Spoon the apple filling into bread-lined molds, mounding it slightly
in center.

Take the remaining ten rounds of bread and dip pieces of bread into
the melted butter and place on top of filling, buttered-sides up.
Press down lightly.

Bake for 30 minutes, then cover top loosely with aluminum foil. Bake
for an additional 15-20 minutes, until top is deep golden brown and
side slices are golden brown (slide a thin-bladed knife between
bread and pan to check). Remove from oven, uncover, and let rest for
15 minutes on wire rack. Run thin-bladed knife around edges of molds
to be able to flip the mold out onto serving plates.

For the apple cinnamon caramel sauce, saute 1 cup of peeled and
diced Granny Smith apples in butter, add a pinch of sugar and
cinnamon. Allow to cook until apples are lightly browned and all
sugars have dissolved. Remove from heat and add 2 cups caramel sauce
to the apples and stir to coat apples.

To Assemble

Pour caramel apple sauce over warmed apple cakes and serve with your
favorite vanilla ice cream.

Recipes for the 2009 Inaugural Luncheon
From: Joint Congressional Committee on Inaugural Ceremonies
http://inaugural.senate.gov Recipes

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Cheers

YK Jim


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