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September 2006

Reflection:

Growing up in Brittany at my Grandmother's home, there was a beautiful orchard full of apples, pear and fig trees. The month of September was very special. It was a time that we celebrated apple season. We had six different varieties of apples growing in the orchard from green to red to the most oddly shaped reinette...delicious. It was that time of the year that all of the children would gather to collect the apples. Most apples would be used to make hard cider, but the reinette was used to make the family signature caramelized apple and fig cake. I miss that time, and Brittany as well. But September is knocking at the door and I will be baking my Marie Angel's Apple Cake.

Tip:

The apple season is not very long. Go to your farmer's market and buy organic apples for the year. Use them to make applesauce, compote, apple butter, jam, dried and you will be able to enjoy the highest quality of apple flavors all year long. Organic apples have the best flavor profile. Most apples that you buy at the supermarket are grown off seaon and have very little taste.


Recipe:

"Chef Bernard's Grandmother's Warm Caramelized Apple and Preserved Fig Cake"
serves six


12 preserved figs, halved, soaked overnight in 1 cup white port, drained
6 apples, your choice, peeled, cored, cut into 12 wedges
1/4 cup sweet butter
1 lemon, juiced
1/2 cup toasted, chopped hazelnuts
1/4 tsp. ground cinnamon
¼ cup Calvados, apple brandy
4 eggs
5 Tbsp. granulated sugar
1/3 cup cake flour, sifted
Pre-heat oven to 375°F. At high heat sauté apples with butter and lemon juice until golden. Add hazelnuts, cinnamon and flambé with Calvados. Add preserved figs. Toss gently.


Cake Mixture
Separate eggs. Set aside whites. In large mixing bowl, whisk egg yolks and 2 Tbsp. sugar, until mixture appears white. Combine with sifted flour. Mix well until fully incorporated.


Meringue
Beat egg whites to soft peaks. Add 3 Tbsp. sugar. Beat until firm and shiny. Gently fold meringue into cake mixture with rubber spatula.
Caramel
2/3 cup sugar
1/3 cup sweet butter
1 Tbsp. water
In 10" round cake pan, at medium heat, combine sugar, butter and water. Cook until golden brown. Allow to cool 5 minutes.


Assembly
Place sautéed apple and fig mixture in bottom of cake pan. Pour cake batter over. Bake approximately 25 minutes or until paring knife inserted in center comes out clean. Remove from oven. Let stand 15 minutes. Place cake pan over high heat for approximately 10 seconds to liquefy and loosen caramel. Place large serving platter on top of cake pan. Carefully invert platter and cake pan. Remove cake pan. ET VOILA!.


Presentation
2 Tbsp. Calvados
6 sprigs mint
6 sticks cinnamon
1 pint dulce de leche ice cream
Place slice of warm cake in center of dessert plate. Drizzle with 1 teaspoon Calvados. Garnish plate with cinnamon stick, mint sprig, and a big scoop of dulce de leche ice cream


 

Bon Appetit!!
Executive Chef Bernard Guillas
The Marine Room, La Jolla, California





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