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French Apple Cake with Crunchy Praline Topping and Brandied Creme Anglaise

Monday, June 1st, 2009

French Apple Cake with Crunchy Praline Topping and Brandied Creme Anglaise Brian Stapleton The Carolina Inn Chapel Hill NC – Like a tarte tatin, this cake is inverted after baking to reveal caramelized apples. The brandied creme anglaise which sauces the plates is the perfect foil for the cinnamon-laced apples and crunchy pecan praline topping. [...]

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Tags: 2 Eggs, Apple Cake, Baking Sheet, Caramelized Apples, Carolina Inn Chapel Hill Nc, Chapel Hill Nc, Chopped Pecans, Egg Yolks, Extract 1, Gala Apples, Kosher Salt, Pecan Praline, Pecan Pralines, Purpose Flour, Radial Design, Sized Pieces, Tablespoon Water, Tarte Tatin, Teaspoon Salt, Teaspoon Vanilla
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Fresh Berry Mousse in Pizzelle Cups

Thursday, April 16th, 2009

Crispy cookies, with an interesting contrast of lemon and anise, form elegant and edible bowls for fresh berries.

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Tags: 2 Eggs, Cookie Bowl, Crispy Cookies, Cup Vegetable Oil, Electric Mixer, Extract 1, Grated Lemon Zest, Heavy Whipping Cream, Lake Tahoe Nv, Lemon Mint, Mint Sprigs, Paper Towels, Pastry Flour, Pizzelle Iron, Recipe Directions, Squeeze Bottle, Star Anise, Teaspoon Vanilla, Unbleached Flour, Wolfdale
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Corn Fritters with Pineapple Chili Sauce

Thursday, April 16th, 2009

Cook the corn in salted water to cover. When cooked, drain and cool, then puree in a blender or food processor. Beat in the eggs.

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Tags: 2 Eggs, Black Pepper, Chili Sauce Recipe, Corn Fritters, Corn Kernels, Cup Brown Sugar, Cup Cornmeal, Deep Fryer, Dry Ingredients, Green Onions, Ground Coriander, Jalapeno Chili, Lime Juice, Nancy Weiss, Paper Towels, Purpose Flour, Ripe Pineapple, Rubber Spatula, Tablespoon Salt, Tablespoon Sugar
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