Traditional Apple Charlotte Food

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:

• 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.

CHARLOTTE RUSSE

Steps:

• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
• FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
• Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
• In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
• Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
• Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
• FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
• Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.

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.