APPLE CHARLOTTES WITH CALVADOS CREME ANGLAISE
Steps:
- Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer apples, sugar, Calavdos, and clove for 5 minutes, or until apples are tender but still hold their shape. Stir in raisins.
- Preheat oven to 375 degrees.
- Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to 3/4-cup charlotte molds or ramekins. Cut 4 rounds the same size as tops of molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom rounds, buttered side down, in molds. Arrange strips vertically, buttered sides against inside of molds, slightly overlapping. Press them gently to adhere and trim any overhang flush with rims. Divide apple mixture among molds and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered.
- Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until bread is golden.
- Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert plates and invert apple charlottes onto sauce
CALVADOS BUTTER
This recipe yields more than is needed for the Parisienne apples. Use the remainder on pancakes or waffles, or as a flavorful boost for hot cereal. Active time: 10 min Start to finish: 10 min
Time 10m
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Scrape seeds from vanilla bean into a bowl and beat together with butter, sugar, and zest with an electric mixer. Add Calvados in a slow stream, beating until incorporated.
PARISIENNE APPLES WITH CALVADOS BUTTER
These apples are a perfect garnish for the spiced apple cake and caramelized apple crêpes. They're terrific as a topping for ice cream, too. Active time: 25 min Start to finish: 25 min
Time 25m
Yield Makes enough to garnish 8 desserts
Number Of Ingredients 2
Steps:
- Peel apples and cut into balls with a melon-ball cutter (any size). Heat Calvados butter in a nonstick skillet over moderate heat until foam subsides, then cook apples, shaking skillet occasionally, until just tender, about 3 to 5 minutes. Serve immediately.
BAKED APPLES WITH CALVADOS
Provided by Moira Hodgson
Categories dinner, easy, dessert
Time 40m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Peel, core and slice the apples in rounds. Place them in a baking dish with butter and sugar. Bake, stirring occasionally, for 30 minutes, or until the apples are tender.
- Warm the Calvados in a small pan and pour it over the apples. Set it aflame, shaking the baking dish, until the flames die down.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 3 milligrams, Sugar 21 grams, TransFat 0 grams
CALVADOS-GLAZED APPLES
Match Gordon Ramsay's wonderfully appley sauce with roast goose, pork or Christmas turkey
Provided by Gordon Ramsay
Categories Condiment, Dinner, Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Quarter the apples, cut out the cores and trim the ends. Heat the butter in a frying pan and toss in the apple wedges and sage. Cook for 2 mins, then sprinkle in the golden caster sugar and continue cooking for about 5 mins, stirring gently until golden and softened. Pour in the Calvados and cautiously flambé. Season lightly and keep warm until ready to serve.
APPLES WITH CALVADOS AND ICE CREAM
Steps:
- Peel the apples, and cut them into 12 slices, making sure to remove the cores and stems. There should be about 4 cups.
- Melt the butter in a skillet, and add the apple slices and the lemon peel. Sprinkle with sugar and cinnamon, and cook over medium-high heat, gently stirring the apples and shaking the skillet so that they cook evenly. When the apples start to brown, add the Calvados. Turn up the heat, and tilt the pan. Then ignite the sauce with a long match. (The alcohol will burn off quickly.) Blend well.
- Put a scoop of ice cream into each of four individual serving dishes. Pour the apples on top and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 83 milligrams, Sugar 51 grams, TransFat 0 grams
PORK TENDERLOIN WITH APPLES, CALVADOS AND APPLE CIDER
A great recipe to serve guests. They will think they are eating in a fine restaurant in France. Impressive dish but quick and easy to prepare. From Bon Appetit, May 1994. Calvados can be expensive so you may want to use another apple brandy. To get the best flavor, be sure to use quality ingredients. It is important to use Golden Delicious apples. Many apple varieties are tasty when eaten fresh but do not withstand the cooking process. Use a good quality apple cider...not apple juice. Good apple cider can be found in the produce section during the fall.
Provided by swissms
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
- Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
Nutrition Facts : Calories 570.4, Fat 42.8, SaturatedFat 25, Cholesterol 194.5, Sodium 183.1, Carbohydrate 23.6, Fiber 3.4, Sugar 15.5, Protein 25.3
APPLE PIE WITH CALVADOS
Calvados is a brandy made from apples. It heightens the apple flavor. This recipe is heavier on the spice and lighter on the sugar than average. Adapted from Vegan Planet by Robin Robertson. We use dairy butter instead of a vegan product, and changed up the spices. Note that baking temperature and time are specific to our oven, and may need to be adjusted for yours.
Provided by Jacob Galley
Categories Dessert
Time 3h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Sift and combine the flour and salt. Mix in 5/6 cup of butter gradually with a dough wisk (leave 1 tbsp for step 5). Mix in just enough ice water until the dough just starts to hold together. Transfer to a work surface, divide in half, and flatten to form two disks that are about 3/4" thick. Wrap in plastic and refrigerate for 30 minutes. (You can do this ahead of time and refrigerate for longer. It's okay but will take longer to warm up and roll out in next step.).
- Preheat oven to 425 degrees F. On a lightly floured work surface, roll out 1 piece of dough to fit a 9-inch pie plate. Fit the dough into the pie plate, and trim and flute the edges. Refrigerate the pie plate. Roll out the remaining dough for the top crust, and refrigerate.
- Peel, core, and slice the apples, and place in a large bowl. Pour the lemon juice over the apples and stir so that all pieces are covered. Add the brown sugar and stir again.
- Mix together the spices, starch, and calvados. Add a little of water if needed to mix evenly. Pour the mixture over the apples and stir.
- Spoon the apple mixture into the bottom crust in the pie plate. Dot with the 1 tbsp of butter. Place the top crust on the fruit, seal with the bottom crust, and flute the edges. Use a knife or awl to create several steam holes in the top crust. Bake for 10 minutes, then reduce the oven temperature to 375 degrees F and bake until golden brown, 40 to 45 minutes more. Let cool to room temperature before serving.
Nutrition Facts : Calories 577.6, Fat 26.2, SaturatedFat 16.3, Cholesterol 67.5, Sodium 715.4, Carbohydrate 82.5, Fiber 4.1, Sugar 36.2, Protein 6.2
BAKED APPLES WITH CALVADOS SAUCE
This favourite dessert of Maman Blanc is an ideal way to use up an autumn apple glut
Provided by Raymond Blanc
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 15
Steps:
- Heat oven to 180C/140C fan/gas 4. (When cooked with the fan, it's better to use a lower equivalent heat as the apple skins can burst before the apples are cooked if the heat is too intense.) Trim the bases off any apples that do not sit flat, without removing too much. Insert a small knife about a quarter way down the apple through to the core. Insert the corer at the base of the apple and slide up to the incision, twist the corer, then remove the core, keeping the apple's stalk intact.
- Brush a shallow ovenproof dish with some of the melted butter, then sprinkle over some of the sugar. Brush each apple with the remaining butter, then roll them in the remaining caster sugar. Place the apples in the dish and bake for 30 mins.
- Meanwhile, for the sauce, heat the sugar in a small heavy-based pan over a medium heat until it reaches a dark golden caramel. Stir in the butter and the diced apple. Cook for 30 secs without moving the pan (use a spoon to cover the diced apples in the caramel mixture). Pour in the apple juice and bring to the boil. Stir in the diluted arrowroot, a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados.
- For the garnish, toss the bread with half of the icing sugar, then scatter onto a baking tray. Mix the nuts, Calvados and remaining icing sugar together until well combined, then spread onto the same baking tray, mixing with the bread. Bake for 8-10 mins, stirring halfway through, or until the nuts and bread cubes are golden brown. Set aside to cool. 5 To serve, place one baked apple into the centre of each of 4 serving plates. Spoon the Calvados sauce into the centre and around the apple, then sprinkle over the toasted garnish.
Nutrition Facts : Calories 384 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 51 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
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