Text 35074, 138 rader
Skriven 2013-03-20 08:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: rochester 287
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 ML> There have to be well-heeled people ... there also have to
 ML> be poverty-stricken artists to provide the entertainment and
 ML> the waitstaff for the eateries and such.
 NB> Ah, yes, the other part of the equation... ;)  Although some of the
 NB> latter are probably family members pressed into service...

The trickle-down theory as applied to family.

 NB> Speaking of Rochester (and Fords, in last message)... have you found
 NB> time in the itinerary yet for a stop here...?

I will look into it - it seems that this might be the year.

 ML> Yep, me too. The extreme being my friend Ellen who, though
 ML> Reform, "converted" to orthodoxy and now is the policeman
 ML> for her husband. He wants to eat something and justifies
 ML> himself with weird excuses, and she shoots down his logic
 ML> with ruthlessness ... even though she readily admits that
 ML> she wants to have a lobster roll now and then.
 NB> Did she convert for him (ie, was he already orthodox)...?  And does
 NB> she give in and have the wanted lobster roll...?  :)

He converted for him - he came from a very conservative
bordering on orthodox family, and then they both went off
and joined a deependish Hasidic sect. No trayf for them,
and she's stricter than he is, as converts often are. She
indicated that if he died or they divorced, she might
backslide maybe even as far as her completely nonobservant
upbringing.

Caramel Apple Cheesecake by Earl Miller
cat: dessert, dairy
yield: 1

Crust
1 3/4 c Cinnamon Graham crumbs
1/4 c brown sugar
1/2 ts cinnamon
8 Tb butter, melted (1 stick)
Filling
1 Tb butter
5 c peeled, diced apples (I used Granny Smith and Fuji)
1/4 ts cinnamon
1/4 c apple cider
2 1/2 lb cream cheese (close to room temperature)
3/4 c brown sugar
1 c apple butter
3 Tb flour
1/2 Tb vanilla
1 ts cinnamon
4 eggs
Topping
4 c peeled, sliced apples (choose firm apples meant for baking)
1 Tb butter
1/4 c sugar (may use white or brown)
3 Tb flour
1/2 ts nutmeg, freshly grated
1/2 ts cinnamon
1/2 to 1 c apple cider
Caramel
1/2 c sugar
3 Tb unsalted butter (cut into pieces)
4 Tb heavy cream

Heat oven to 325F.

Melt 1 Tb butter in large skillet and add about half the
diced apples. Saute over medium to high heat until they
begin to soften and show some color. Remove from skillet
and add the rest of the apples; sauteing as you did the
first batch. When all apples have been slightly browned,
put them all back in the skillet and add the cinnamon.
Toss apples to distribute cinnamon. Add cider. Stir and
turn the apples over medium heat until cider is completely
evaporated. Put apple mixture aside to cool.

Blend crumbs, 1/4 c brown sugar, 1/2 ts cinnamon, and
melted butter in a bowl until crumbs are saturated.
Spray a 3" deep, 10" diameter springform pan with
vegetable oil spray. Press crumb mixture into the pan,
going as high on the sides as possible and packing the
crumbs densely (the bottom of a heavy drinking glass may
help with this step). Bake the crust 10 min, remove from
oven and let cool.

In a large bowl, beat the cream cheese (don't whip too
much air into it) with the brown sugar, apple butter,
flour, vanilla, and cinnamon. On low speed, blend in the
eggs one at a time, waiting to add another until the prior
one is well incorporated. Using a rubber spatula, scrape
around the bottom and sides of the bowl to ensure all
material is well blended. Scoop out about 2 c of the
cream cheese mixture and blend the cooled, sauteed apples
into it. Spread this evenly over the bottom of the prepared
crust, then add the rest of the cream cheese mixture and
level it out in the pan.

Bake 80 to 90 min. Cheesecake is done when the center moves
only slightly when the pan is shaken, or when a knife
inserted near center comes out moist but clean. Cool
cheesecake to near room temperature (about 2 hr), and
refrigerate overnight. Remove from pan and place on a
large, rimmed cake plate.

For topping, blend together dry ingredients and set aside.
Melt 1 Tb butter in large skillet and saute the sliced
apples as you did the diced ones earlier. Once they're
about half-cooked, sprinkle the combined dry ingredients
over the apples, tossing to coat and continuing to saute
for a minute. Add cider and stir, adding more if necessary
to make a thick sauce. Reduce heat to low and continue to
cook until apple slices are cooked but firm. Draing the
slices, reserving the sauce, and let cool. May be made
ahead (such as while the cheesecake is baking).

For caramel, place sugar in a heavy saucepan with high
sides and melt over medium heat. Watch carefully and do
not stir until completely melted and beginning to brown.
Remove pan from heat and stir in butter pieces. Be careful
- sugar may foam up when butter is added. Return to heat
and stir until smooth, then remove again and stir in
cream. Again, beware of the potential for foaming. Stir
vigorously until caramel is smooth, then set aside to cool.

To garnish, pour enough of the sauce onto the cake to cover
the top (you'll probably have to spread it with a spatula),
then arrange the cooled apple slices on top of the cake.
Drizzle caramel over the apples and around the edge,
allowing it to drop down the sides of the cake.

Best sliced with a think knife that's been dipped in very
hot water and wiped dry - will be somewhat moister than a
plain cheesecake. Refrigerate leftovers for up to 3 days.

First prize winner, Art and Apples Festival, Rochester MI, 2011
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