Apple Chaud Froid Recipes

SWISS CHARD WITH APPLES (AIP, VEGAN, WHOLE30)

Steps:

• Wash chard and tear away leaves from centre vein and stems. Roughly chop leaves, and slice stems into 1/4-inch thick pieces.
• In a very large skillet or deep cast iron pot, heat olive oil over medium-low heat. Once oil is hot, add sliced onions and sauté 5-7 minutes, stirring frequently to ensure the onions are coated with oil. Ensure onions are evenly spread out in the pan and leave them to cook for another 5-7 minutes stirring only as needed. (You want to leave them alone enough to brown, but not burn).
• Once the onions have begun to caramelize, add crushed garlic and sauté an additional 1-2 minutes.
• Next, add in chard stems and chopped apple, and sauté 3-5 minutes.
• Add chard leaves in batches, stirring to coat with oil and allow to wilt slightly before adding more. Once all the chard is incorporated, add coconut aminos and balsamic vinegar and sauté another 2-3 minutes.
• Remove from heat, add fresh herbs and salt to taste.
• Enjoy warm.

APPLE CHAUD-FROID

Steps:

• For the sherbet, cut the peel with about 3/8 inch of the flesh from the apples. Place these pieces in a noncorroding saucepan over medium-high heat, discarding the rest of the apple. Add the water and sugar to the pan and bring to a boil. Reduce heat. Cover and simmer slowly for 1 hour.
• Strain the mixture into a bowl, pushing all of the apple pulp through the sieve. Discard the skin. You should have about 4 cups of puree. Refrigerate until cold. Stir in lemon juice to taste. Proceed according to the manufacturer's instructions on your ice-cream machine.
• For the ice cream, split the vanilla bean in half lengthwise and scrape the fine black seeds into a noncorroding saucepan. Add the vanilla pod, cream, half-and-half and sugar. Warm the mixture over low heat, stirring occasionally, until the sugar dissolves.
• Whisk the egg yolks slightly. Whisking constantly, gradually pour the cream mixture into the egg yolks. Return the mixture to the pan. Cook over very low heat, stirring constantly, until the mixture coats the back of the spoon, about 7 minutes. Do not let it come to a simmer. Strain into a bowl. Refrigerate until cold. Freeze according to the manufacturer's instructions on your machine.
• For the apples, peel, quarter and core 3 of the apples. Peel the other 3 apples. Place wine, water, sugar and cinnamon stick in a noncorroding saucepan over medium heat. Bring to a simmer. Meanwhile, using a melon baller, make as many balls as possible from the 3 whole apples. Set aside. Cut the apple quarters into 3/8-inch-thick slices. Set aside.
• Poach the apple balls in the simmering liquid just until they are tender. (This can take from 5 to 25 minutes, depending on the apples.) Remove them to a container with a slotted spoon. Poach the apple slices just until tender. Remove from liquid and add to the apple balls.
• Measure the poaching liquid. In a small bowl, for each cup of liquid, combine 1 teaspoon potato starch with 2 tablespoons water. Whisk this into the poaching liquid. Bring the liquid to the boil and cook until slightly thickened. Pour over the apples. Chill until serving time.
• To serve, warm the poached apples with the liquid. Put a scoop each of the apple sherbet and the vanilla ice cream onto each plate. Put a mixture of apple balls and slices around the ice cream and sherbet. Pour the warm sauce on top. Serve with a crisp cookie.

BAKED APPLES RECIPE (TWO WAYS)

Steps:

• Heat the oven. Preheat the oven to 375 degrees F and adjust a rack in the center
• Make the cinnamon and brown sugar mixture. In a small bowl, combine the sugar, nuts, raisins or dried fruit of your choice. Add the cinnamon and cardamom. Mix well.

JAMBON CHAUD-FROID

Steps:

• Place the gelatin leaves in a medium bowl. Add 1/2 cup water. Let stand until softened, about 10 minutes.
• Prepare an ice bath; set aside. In a large saucepan, melt the butter over medium heat. Stir in the flour, and cook, stirring for 1 minute. Whisk in the stock, and bring to a boil, whisking constantly. Reduce to a simmer, cook until thickened, about 2 minutes.
• Add softened gelatin and water, and stir until the gelatin is completely dissolved. Remove from heat, and stir in the cream and Cognac. Season with salt and pepper. Transfer to the ice bath, and let stand, whisking frequently, until room temperature.
• Line a baking sheet with a wire rack. Place ham on rack, with the bone on top. Ladle enough sauce over ham to cover, creating an even layer. Chill until set, about 10 minutes. Repeat process.
• Decorate as desired with carrots, beets, and leeks, pressing the decorations lightly into the sauce to adhere.
• Ladle the aspic over the ham, creating an even layer. Let stand until set. Repeat process. Serve immediately or keep refrigerated up to overnight. The ham will not be as shiny if refrigerated overnight.