Andreas Viestads Veiled Farm Girls Food

VEILED FARM GIRLS

Steps:

• In a nonstick skillet, combine the bread crumbs, sugar, cinnamon, and butter. Stirring constantly with a heatproof spatula or wooden spoon, heat over medium heat until the crumbs are uniformly golden. Remove from the heat.
• In a large bowl, whip the cream until stiff.
• Layer the applesauce, bread crumbs, and cream in individual glass bowls. (I prefer at least two layers of each.) The top layer should always be whipped cream, "veiling" the dish. Sprinkle with the chopped nuts and serve.

ANDREAS VIESTAD'S VEILED FARM GIRLS

Steps:

• In a nonstick skillet over medium heat, combine the bread crumbs, sugar, cinnamon and butter.
• Stirring constantly with a wooden spoon, heat until the ingredients are fully incorporated and the crumbs are golden; remove from the heat.
• In a large bowl, whip cream until stiff peaks form.
• Layer the applesauce, bread crumbs and cream in individual glass bowls with the final layer being the whipped cream, creating the veil of this dish.
• Sprinkle with the chopped nuts and serve.

VEILED FARM GIRLS

Steps:

• 1. In a med. nonstick skillet, melt the butter. Add breadcrumbs, sugar, and cinnamon. Cook mixture over medium heat, stirring constantly until breadcrumbs are golden brown. Remove from heat and set aside.
• 2. In a large bowl, whip cream until stiff peaks form, and then set aside.
• 3. To Assemble: Divide 1/2 applesauce evenly between four glass serving bowls. Sprinkle 1/4 cup breadcrumbs over the applesauce and top with 1/2 of the whipped cream. Repeat with the remaining applesauce, another 1/4 cup of the breadcrumbs and remaining whipped cream. (You can create more than 2 layers, depending on the size of your serving dishes, but always end with a layer of whipped cream.) Reserve the leftover breadcrumbs for another use. Garnish with the chopped hazelnuts and serve immediately.

VEILED FARM GIRLS

Steps:

• In a medium nonstick skillet, melt the butter. Add the breadcrumbs, sugar, and cinnamon. Cook over medium heat, stirring constantly, until the breadcrumbs are golden brown. Remove from heat; set aside.
• Divide half of the applesauce between four glass bowls. Sprinkle with 1/4 cup breadcrumbs, and top with whipped cream. Repeat with remaining applesauce, 1/4 cup breadcrumbs, and whipped cream. Reserve remaining breadcrumbs for another use. Be sure that the last layer is whipped cream to "veil" the dish. Sprinkle with nuts and rose petals, and serve.