One of my joys is teaching cooking classes at life+style
Tonight, my class . . .
Apples aren't just for tarts or pies or cakes or muffins or breads --
They're also good in . . .
|A sample of the curried apple soup|
Curried Apple Soup
|Salad and Chicken|
Normandy Chicken and Apples
A Salad of Mixed Baby Greens, Roasted Apples and Roasted Hazelnuts dressed with an Apple Cider and olive oil dressing
And, of course . . . dessert --
|And apple to end the meal!|
French Apple Tart
Caramel Apple Ice Cream
Handouts for the class included recipes for the soup, the chicken and the tart. I showed how to make the salad and I promised that the ice cream recipe would be on my blog.
For my students --
CARAMEL APPLE ICE CREAM
3 Granny Smith apples, cored (do not peel)
(and it's really easy if you have one of those corers from life+style)
1 cup sugar
2 cups heavy cream
large pinch of kosher salt
Chop the apples into small pieces. Set aside. Put sugar in heavy bottomed pan. Cook over medium heat watching the whole time. In about 10 minutes, the edges of the sugar will begin to melt. Begin to stir and scrape the bottom of the pan to allow the rest of the sugar to liquefy evenly without burning. This may take an additional 5 minutes.
Stir in the apples. When you do, the sugar may become thready and solid. Keep stirring and it will melt again. After totally liquid again, cook 5 more minutes until apples are soft.
Remove from heat and slowly stir in the cream until fully combined. Allow mixture to cool to room temperature. Once cooled puree in a food processor. Pour into a bowl.
Cover bowl and place in refrigerator until fully cooled. Once cooled process in ice cream machine. Once it's ice cream, place in a storage container and place in freezer until you're ready to eat it!
It's Friday and I'm joining Michael at Designs by Gollum for Foodie Friday.