Juice of one lemon
1 Tbs powdered sugar
2 firm apples
Mix lemon juice and powdered sugar in a bowl. Cut the apples into thin slices, preferably with a mandolin, otherwise as thin as possible with a sharp knife. Cover a baking sheet or tray with parchment paper, small enough to fit in the freezer.
Dip the slices in the lemon/sugar mixture and place on the baking sheet/tray. Place in the freezer for 30-40 minutes. Place an empty baking sheet in the oven and set the temperature to 210 degrees. Remove the apples from the freezer and slide the parchment paper with the apples onto the preheated baking sheet. Place the plate in the oven for about 1 hour or until the apple slices are dry. Open the oven door occasionally to let out the steam.
Tip! You can also salt the dry chips if desired.
APPLE COLE SLAW
2 apples peeled, finely shredded
A couple of tablespoons of lemon juice squeezed over the shredded apple
2 cups shredded cabbage
4 Tbs mayonnaise (homemade if possible)
1 tsp Dijon mustard
1 pinch salt
1 tsp chipotle salsa, smoked paprika or chili powder to taste (may be omitted)
A few turns of the pepper mill.
Mix all ingredients in a bowl and let stand for a few hours in the refrigerator, or until the next day. Delicious with barbecued meat, ribs or hamburgers.
For a sweeter flavor, add crushed pineapple to taste. For a more acidic flavor, add a little apple cider.
TARTE TATIN (French apple cake)
1 cup sugar
250 gr flour (about 2 cups)
10 g baking powder (about 1 Tbs)
210 g cold diced butter
(about 15 Tbs)
1 tsp sea salt
150 g sugar (3/4 cup)
5 Tbs butter
Mix flour, baking powder, salt and sugar in a bowl. Mix in the cold diced butter with your fingers until the butter is completely blended with the other ingredients. Add the egg and mix to a uniform consistency. Cover the dough with plastic and place in the fridge.
Sprinkle the sugar in a frying pan over high heat and allow to caramelize. When the sugar has melted, add the butter and mix until the caramelized sugar has completely absorbed the butter. Do not allow the sugar to burn; lower the heat just so that the caramelized sugar does not solidify. Peel, core and cut the apples into fairly large pieces; small apples can be halved. Place the apples in the hot caramel and cover with waxed paper for 10 minutes.
Take out the pie dough and roll it out to the same size as the frying pan. Cover the apples with the pastry and make sure the dough is pressed against the apples. Place the pan in the oven at 300 degrees and bake for about one hour.
Let the pie cool slightly and gently scoop onto a serving dish. Serve with lightly sweetened creme fraiche.
HAZELNUT AND CINNAMON CREAM WITH APPLE COMPOTE
About 6 portions
Nut and cinnamon cream:
1/2 cup hazelnuts, toasted
1 cup milk
2 Tbs raw cane sugar
1 Tbs potato starch
2 tsp ground cinnamon
1 cup whipping cream
Mix the hazelnuts and half of the milk into a grainy batter, preferably with an immersion mixer in a saucepan. Add the egg, remaining milk, raw cane sugar, potato starch and cinnamon. Beat until there are no clumps. Bring to a boil into a thick cream. Allow the cream to cool in a cold water bath. Whip the cream and add to the nut and cinnamon cream. Put it in a piping bag and keep cool in the fridge until you are ready to serve.
Apple compote with nuts:
3 large apples, preferably Aroma
2 Tbs butter
2 Tbs honey
3 Tbs whipping cream
1/2 cup hazelnuts, toasted
Wash, core and dice the apples. Melt butter in frying pan. Add the diced apple and fry over high heat. Add the honey and let it melt while stirring. Pour in the cream and let it quickly come to a simmer. Add the hazelnuts and stir. The whole process should be so fast that the diced apple does not fall apart. Remove from the heat and let cool slightly.
Serve by piping the nut and cinnamon cream in the bottom of a glass. Add a generous serving of the nut and apple compote.
APPLE AND SPELT CAKE
4 crisp, juicy apples
7 Tbs butter
1 1/4 cups raw sugar
1 1/4 cups spelt flour
2 tsp baking powder
1/2 cup whipping cream
Rinse and cut the apples into large pieces, leave the peel. Melt butter in saucepan. Whisk the eggs and sugar until white and fluffy. Sift spelt flour mixed with baking powder into the egg mixture. Stir in the melted butter and the cream. Pour into a greased springform pan about 10-11 inches in diameter. Add the apple pieces and bake at 350 degrees for about 40-45 minutes.
7 Tbs butter
1/2 cup raw cane sugar
1/4 cup creme fraiche
1 Tbs cinnamon or cardamom
1 cup spelt flakes
Mix together all the ingredients for the icing. Apply when the cake has been in the oven for about
1/2 cup rum or calvados, may substitute lemon juice squeezed over the apples.
1/2 cup powdered sugar
1 cup flour
2/3 cup apple juice
1 Tbs oil (canola or sunflower oil
1 Tbs sugar
1 pinch salt
canola or sunflower oil for deep-frying
1. Peel and core the apples and cut into half-inch thick slices.
2. Pour on the alcohol or lemon juice and sprinkle with powdered sugar; let stand for 20-30 minutes.
3. Let the apples drain on a paper towel.
4. Mix together the ingredients for the frying batter, dip the apple slices in the batter and deep fry about 1.5 minutes. Oil should be at a temperature of 350 degrees. Have a pot lid handy to smother the flame if the oil should catch fire.
5. Serve with a little powdered sugar on top, a scoop of ice cream is the perfect finishing touch.
REINDEER MEAT WITH APPLES AND FUNNEL CHANTERELLES
1 lb frozen reindeer meat
1 cup cream or creme fraiche
3 Tbs butter
1/2 cup dried funnel chantarelles
2 Tbs concentrated game broth (optional)
1/2 cup dried or about 1.5 cups fresh funnel chantarelles
3 firm apples
1 pinch cinnamon (optional)
Soak the dried funnel mushrooms in lukewarm water for 10-15 minutes. Save the water.
Let the frozen reindeer meat defrost somewhat and cut into thin slices. It is easiest to make thin slices before it has defrosted.
Peel and chop the shallots and saute on a low heat until transparent. Set aside.
Peel and core the apples and cut into half-inch thick slices. Saute the apple slices in butter until golden brown; if using a tart variety, add a little sugar. Sprinkle with a pinch of cinnamon (optional). Set aside.
Melt the butter in the pan and saute half the reindeer meat at a time over high heat (otherwise it turns out more boiled than sauteed). Add the cream, shallots and game broth; let simmer for 10 minutes. Taste the seasonings and add salt and pepper to taste.
Add the mushrooms and a little of the water (optional) and simmer on a low heat.
Add the apple slices immediately before serving.
Serve with lingonberry preserves and mashed almond potatoes.
QUICK-FRIED APPLES WITH CALVADOS TO GO WITH GOOSE OR DUCK LIVER
2 firm tart apples, peeled and cored
1/4 cup balsamic vinegar
1 Tbs calvados
1 Tbs duck fat/butter may be substituted
Cut the apples into slices and saute quickly at high heat.
Add balsamic vinegar and calvados.
Sprinkle with a pinch of sugar, bring to a boil and let simmer.
Serve lukewarm with goose or duck liver.
FRUIT AND NUT TARTARE WITH RHUBARB SYRUP AND SEED WAFERS
1 large apple
1 large pear
1/4 cup almonds
1/4 cup hazelnuts
½ vanilla bean
2 Tbs creme fraiche
Toast the almonds and hazelnuts in the oven at 300 degrees until dry and crisp. Cut the apples and pears into very small dice. Slit the vanilla pod, scrape out the seeds and mix them with the creme fraiche. Finely chop the toasted nuts. Mix all ingredients carefully so that the creme fraiche does not become runny. Take a round cookie cutter and place on a plate filled with tartare and squeeze gently so it holds together when you lift off the mold.
1 cup concentrated rhubarb juice
Pour into saucepan and boil it down until about 1/2 cup remains. Let cool. Drizzle on the tartare and around the plate.
5 Tbs butter
1/4 cup raw sugar
1.5 tsp spelt flour
1 Tbs milk
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
Add all ingredients except the seeds to a saucepan and bring to a boil. Add the seeds and mix. Click the batter onto parchment paper. Bake immediately in a 225-degree oven for about 4 minutes. They should be golden brown. Gently insert a wafer into the tartare and serve.