Chilled Apple Charlotte With Raspberry Sauce Food

APPLE CHARLOTTES WITH CALVADOS CREME ANGLAISE

Steps:

• Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer apples, sugar, Calavdos, and clove for 5 minutes, or until apples are tender but still hold their shape. Stir in raisins.
• Preheat oven to 375 degrees.
• Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to 3/4-cup charlotte molds or ramekins. Cut 4 rounds the same size as tops of molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom rounds, buttered side down, in molds. Arrange strips vertically, buttered sides against inside of molds, slightly overlapping. Press them gently to adhere and trim any overhang flush with rims. Divide apple mixture among molds and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
• Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until bread is golden.
• Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert plates and invert apple charlottes onto sauce

QUICK RASPBERRY CHARLOTTE

Steps:

• Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
• Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
• Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
• Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
• Serve charlotte with remaining raspberry sauce.

ROASTED LOIN OF WILD BOAR WITH APPLE CHARLOTTE

Steps:

• Preheat oven to 450F.
• Rub boar on all sides with salt, pepper, and thyme. Place boar in a roasting pan and add water to pan. Roast in preheated oven for 40 minutes. Remove roasting pan from oven.
• Prepare charlotte by adding apples, zest, ginger, cinnamon, cloves, brown sugar, wine, and Calvados around the roast.
• Return pan to oven and bake for 15 to 20 minutes, or until apples are cooked through.
• Mix together applesauce, salt, and egg yolks and pour over apples.
• Return to oven for 5 minutes longer.
• Mix the butter with the bread cubes.
• Sprinkle over the apple mixture and bake for 10 minutes longer, or until golden brown, or when meat thermometer registers 160F.
• Remove roasting pan from oven, remove boar, and let rest for a few minutes.
• Slice boar on the bias.
• Using a spatula, transfer charlotte to a large serving platter. Place sliced boar atop charlotte. Garnish with thyme sprigs and serve.
• Recommended wines: A full bodied Chardonnay will mar ry nicely with the apple flavor in the charlotte. A Zinfandel will emphasize the meaty flavors of the boar. Either wine is a treat with this dish.

APPLE CHARLOTTES

Steps:

• Preheat oven to 180°C (350°F). Brush six 1-cup capacity ovenproof dishes with melted butter. Place apple in pan with brown sugar, cinnamon and enough water to cover. Cook until tender; drain and cool.
• Using a biscuit cutter, cut 12 rounds from bread slices to fit top and base of each dish. Cut remaining slices into fingers 2cm (3/4 inch) wide; trim to fit height of each dish. Dip six rounds in melted butter and place in base of dishes. Dip each finger of bread into melted butter and press around sides of dish vertically, overlapping a little.
• Fill each bread-lined dish with the cooked apple;top with last rounds of butter dipped bread. Place on baking tray; bake 20 minutes. Turn onto plates and serve warm with jam sauce and ice cream and/or cream.
• To make Jam Sauce: Place sauce ingredients in small pan; bring to boil and simmer for 15 minutes. Strain and serve hot.

EASY APPLE CHARLOTTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 6.5-inch springform pan with nonstick cooking spray and line with parchment paper. Spray parchment paper with nonstick cooking spray.
• Toss apples with lime juice and set aside. Mix flour, cinnamon, ginger, and salt in a bowl and set aside.
• Combine eggs with brown sugar, white sugar, and vanilla extract in a second bowl and beat with an electric mixer until creamy. Add dry ingredients and mix until just combined. Pour about 1/3 of the batter into the prepared pan. Add apples and top with remaining batter.
• Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer to a wire rack and cool for 15 minutes.
• Run a knife around the springform pan, release springform, and flip apple Charlotte onto a plate. Immediately flip the cake onto a serving platter.

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.

BRIOCHE APPLE CHARLOTTE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 375 degrees.
• Peel and core apples and cut into one-quarter-inch slices. Melt two tablespoons butter in saucepan and add apples with lemon juice and lemon peel. Add two to three tablespoons sugar (the amount depends upon the sweetness of the apples) and cook the apples over gentle heat. They will get soft. Cook until puree is stiff enough to hold its shape.
• Meanwhile, melt remaining butter in saucepan and skim off foam.
• Remove crusts from bread, dip slices of bread into butter and with them line sides and bottom of an oven-proof dish four inches deep and about eight inches in circumference (a souffle dish is perfect).
• Arrange apples in layers in dish (it can be prepared ahead to this point) and top with remaining bread. Bake uncovered for one hour.
• Make sauce. Cook raspberries with the sugar for five to 10 minutes, or until soft, and strain through a sieve. Place in a small bowl.
• Cool charlotte for about 10 minutes and serve with raspberry sauce. Heavy cream or creme fraiche is good passed around with this, too.

GRANDMA'S APPLE CHARLOTTES

Steps:

• Preheat oven to 400F.
• Separately, cream crisco and sugar; sift together dry ingredients; beat egg, milk and vanilla.
• Mix all 3 parts together well.
• Flour cutting board and roll dough out thinly.
• Cut out small circles for the tops and large circles for the base.
• Place large circles in muffin tins.
• Add 1 tbs of apple sauce to each tin.
• Add tops, seal with fingers or fork.
• Score the tops with knife or fork.
• Bake for 12 minutes.
• While cooling, sprinkle with icing sugar.

CHILLED APPLE CHARLOTTE WITH RASPBERRY SAUCE

Steps:

• Line bottom and sides of 5-cup charlotte mold or 5-cup bowl with ladyfingers, rounded side out.
• Trim ladyfingers even with top of mold; reserve trimmings.
• Quarter 4 apples and remove cores.
• Cook water and sugar in large saucepan over low heat until sugar dissolves, swirling pan occasionally.
• Add 3 tblsps lemon juice, zest and vanilla bean and bring to boil.
• Reduce heat and simmer 5 minutes.
• Add apple quarters and simmer until tender, about 10 minutes.
• Cool in syrup.
• Drain apples, reserving vanilla bean for another use.
• Finely dice half of poached apples.
• Drain in strainer.
• Thinly slice remaining poached apples.
• Halve remaining uncooked apples and thinly slice.
• Transfer to a large skillet.
• Add remaining 4 ½ tblsps lemon juice and cook over medium heat until tender and nearly all liquid has evaporated, stirring frequently, about 20 minutes.
• Puree in blender until smooth.
• Cool completely.
• For filling: Bring milk and vanilla bean to boil in large saucepan.
• Remove from heat and let stand 15 minutes.
• Remove vanilla bean and reserve for another use.
• Return milk to boil.
• Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
• Gradually whisk in milk.
• Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
• Sprinkle gelatin over water in small bowl to soften.
• Set in pan of simmering water and stir until dissolved.
• Stir into hot custard.
• Mix in diced apples and apple puree.
• Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
• Immediately fold in whipped cream and Calvados.
• Spoon into prepared mold.
• Sprinkle with ladyfinger trimmings.
• Remove from heat and let stand 15 minutes.
• Remove vanilla bean and reserve for another use.
• Return milk to boil.
• Beat yolks and sugar in bowl until pale and thick, about 6-8 minutes.
• Gradually whisk in milk.
• Return to saucepan and stir over low heat with wooden spoon until mixture is thick enough to coat back of spoon, about 10 minutes; do not boil or mixture will curdle.
• Sprinkle gelatin over water in small bowl to soften.
• Set in pan of simmering water and stir until dissolved.
• Stir into hot custard.
• Mix in diced apples and apple puree.
• Set saucepan in large, ice-filled bowl and stir until mixture starts to set.
• Immediately fold in whipped cream and Calvados.
• Spoon into prepared mold.
• Sprinkle with ladyfinger trimmings.
• Refrigerate until firm, atleast 2 hours.
• (can be prepared 2 days ahead to this point. Let stand at room temperature 1 hour before serving) For sauce: Puree raspberries in blender with Kirsch and icing sugar to taste.
• Strain and chill until ready to serve.
• (can be prepared up to 2 days ahead) For Chantilly Cream: Beat cream, sugar and vanilla to soft peaks.
• One hour before serving, unmold charlotte onto platter.
• Arrange poached apple slices in circle on top, overlapping slightly.
• Spoon Chantilly into pastry bag fitted with medium star tip.
• Pipe rosettes decoratively along base and up sides of charlotte.
• Set violets on rosettes.
• To serve: Spoon raspberry sauce onto plates.
• Cut charlotte into thin slices.
• Set slice on each plate.
• Garnish with sauce and remaining poached apple slices.