Apple Charlotte Food

APPLE CHARLOTTE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x5 inch bread pan with 1 tablespoon butter. Press bread slices onto the bottom and sides of pan, making sure there are no gaps.
• In a large bowl, combine apples, sugar, cinnamon, lemon juice and 2 tablespoons cubed butter. Place apple mixture in bread lined pan. Cover top with bread slices, and coat with nonstick cooking spray. Cover with aluminum foil.
• Bake in preheated oven for 35 to 40 minutes. Allow to cool for 15 minutes in pan, then invert onto serving dish.

APPLE CHARLOTTE

Steps:

• Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
• Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
• Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.

OLD FASHIONED APPLE CHARLOTTE

Steps:

• 1. Butter a casserole dish. Make bread crumbs: place torn french bread in food processor and crumb in to small pieces.
• 2. Melt the butter in a pan and toss and brown the bread crumbs until golden, and crisped. Toss with 1/4 cup of sugar mixed with 1/4 tsp cinnamon, and Set aside.
• 3. Slice the apples. Set aside. Mix the 3/4 c sugar, 1 tsp cinnamon, nutmeg, ginger, and lemon zest together in a bowl.
• 4. Heat jam in microwave until thinned out a bit. Place 1 cup of bread crumbs on the bottom of casserole dish.
• 5. Place half the apple slices on top of crumbs. Sprinkle half the sugar mixture over apples. Spoon half the Jam over the top.
• 6. Repeat layering until crumbs are on top. Bake at 350 for about 40-45 minutes or until apples are softened. Serve with whipped cream.

TRADITIONAL APPLE CHARLOTTE

Steps:

• Peel, core and thinly slice the apples first of all, rinse them in cold water and put them in a saucepan with the sugar and 1 oz (25 g) of the butter. Cook them over a low heat until they are soft enough to beat into a purée. Beat them and leave on one side to cool. Meanwhile melt the remaining 3 oz (75 g) of butter gently, and cut each slice of bread into rectangles. Next brush each piece of bread with melted butter (both sides), being careful not to leave any unbuttered patches, then line the pudding basin with approximately three-quarters of the bread (or as much as you need). Don't leave any gaps between the pieces - overlap them and press firmly. When the apple purée has cooled, beat the egg yolk into it and fill the lined basin with the mixture. Finally seal the top with overlapping slices of the remaining bread. Place a suitably sized ovenproof plate on top of the pudding and weight it down with a 2 lb (900 g) scale weight. Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C). After 30 minutes place the basin (with the weight still on it) in the oven to bake for 35 minutes. Then, with an oven cloth, remove the plate and weight, and bake the pudding for another 10 minutes to brown on top. Leave the pudding to settle in the basin for a minute after removing from the oven, then carefully invert it on to a warmed plate to serve.

APPLE CHARLOTTE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin.
• Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed.
• Stir the chopped apples into the caramel. Add the calvados, orange juice, cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10-15 minutes, or until all the liquid has evaporated and the apples are soft. Remove from the heat and set aside to cool.
• Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter, ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps.
• Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together.
• Put the pudding basin on a baking tray and bake for 35-40 minutes, or until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate.
• While the pudding is cooking, make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden-brown. Remove from the heat.
• For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl.
• To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves.

APPLE CHARLOTTE

Steps:

• In a bowl, add brown sugar, cinnamon, nutmeg and mace. Mix together. Reserve 1 cup of mixture to be used for topping.
• In a separate bowl, mix together apples and lemon zest.
• Cover the bottom of Dutch oven pan with bread crumbs and bits of butter. Layer bottom with some sliced apples and brown sugar with a few pats of butter on top. Repeat with another layer until the pan is filled.
• For the top layer, combine reserved cup of bread crumbs, melted butter and 1 cup reserved mixture. Sprinkle on top and top with more butter. Bake for 30 minutes until the golden brown.

JAMES MARTIN'S APPLE CHARLOTTE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• In a large pan, melt 25g/1oz of the butter. Add the sugar and apples, then put the lid on and cook over a gentle heat for about 10 minutes, stirring occasionally.
• Remove the lid and cook for a further 5-10 minutes until the apples are broken down, but still with a few chunks for texture. Add the apricot jam and allow to cool.
• Meanwhile, melt the remaining butter in a saucepan. Cut the slices of bread in half, and then in half again into strips, saving one piece for the base of the pudding basin and one for the lid. Dip each piece of bread into the melted butter and line a large pudding basin.
• Once the pudding basin is fully lined, spoon in the apple purée and top with another round of bread that has been dipped in melted butter. Place in the oven for 30 minutes, or until golden brown on top.
• Remove from the oven and allow to cool slightly. Carefully turn out and serve immediately with custard.

APPLE & BLACKBERRY CHARLOTTE

Steps:

• Heat oven to 190C/170C fan/gas 5. Peel, quarter and core the apples, then roughly chop. Tip into a saucepan with the cinnamon, lemon zest and juice. Cook over a low heat until soft, then take off the heat and stir in the sugar, blackberries and breadcrumbs.
• Generously butter an 18cm deep tin or Charlotte mould. Cut the bread into the shapes you need to cover the base and sides of your tin. Dip one side of each piece of bread in the melted butter, then place in the tin, buttered side down, with each piece slightly overlapping. Spoon in the fruit, then make a buttery bread lid cover. Bake for 1 hr until the lid is crisp. Carefully turn onto a plate, leaving the tin on, leave for 15 mins, then lift off.

APPLE CHARLOTTE

Steps:

• Pre-heat oven to 375°F.
• Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
• Cover and simmer gently until pulpy, stirring occasionally.
• Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
• Brush the butter all over the slices of bread.
• Line the base and sides of a greased 6 inch deep cake tin (such as a Christmas cake tin or substitute a coffee can or vegetables tin, as long as it does not have ridges) with the slices of bread, making sure that they overlap.
• Spoon in the apple purée and cover with more over-lapping slices of bread.
• Bake for about 30 minutes, until the top is golden brown.
• Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.

APPLE CHARLOTTE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 1-litre pudding basin, then dust with sugar, making sure you cover the whole inside and tipping out any excess sugar. Put a strip of parchment parchment across it (so it's easier to remove the pudding later).
• Cut the crusts off the bread and flatten the slices with your hands. Dip in the melted butter, covering both sides. Use around 4½ slices of the bread to line the base and sides of the basin, overlapping them to make sure there aren't any gaps. Transfer the mould to the fridge while you make the filling.
• To make the filling, put the sugar in a large saucepan over a medium heat for a few mins until it turns a dark caramel colour - avoid stirring it. Add the butter and stir to combine, being careful as it will steam a little. Add the apples, orange juice, zest and cinnamon, and stir to combine. Cook over a high heat for 5-8 mins until the apple has softened and the liquid has reduced slightly, stirring occasionally.
• Remove the pudding basin from the fridge and pour the apple filling into it. Cover the top of the filling with the remaining bread and press down the edges of the bread to seal it together.
• Put the pudding on a baking tray and bake for 35-40 mins, or until golden brown. Leave to cool for 5 mins, then carefully tip upside down onto a serving plate and remove from the basin. Serve with custard or ice cream.

APPLE CHARLOTTE

Steps:

• Preheat the oven to 350 degrees F.
• You will need eight 6-oz.
• ramekins, 1 1/2 inches deep.
• Have them set up on a sheet pan.
• Do not butter them.
• Put the apple slices, 2/3 c.
• sugar, salt, apple cider and lemon juice in a large saute pan.
• Cook over medium heat, stirring occasionally for about 10 minutes, or until the apples are soft.
• Set aside to cool.
• Mix the butter, 1 tbl.
• sugar, cinnamon and nutmeg together in a small bowl until smooth and everything is incorporated.
• Take 8 slices and cut out a round with a biscuit cutter to fit into the bottom of the ramekins.
• Butter each round with the spice butter and place, butter side down, into the bottoms of each ramekin.
• Butter the remaining slices, and with the long side of the bread to you, cut each slice into 3 pieces.
• Line the sides of each ramekin with the pieces, butter side toward the ramekin.
• Do not trim the pieces that stick up yet.
• Divide the apples among the ramekins, reserving 16 slices for garnish.
• Press them down lightly into the molds.
• Now, trim off any pieces of bread that stick up above the edge.
• Bake the charlottes for 15 to 20 minutes, or until the brioche is toasted.
• Unmold onto plates, garnish each one with two slices of apple, spoon creme anglais (see my cookbook) around the charlotte and serve with whipped cream on the side.