Apple Gingerbread Cake
At the Bistro, we serve this with cinnamon ice cream and fresh cranberry sauce.
Apple Topping Ingredients: • 3 or 4 apples, peeled, cored and thickly sliced• 1/4 cup Apple Jack Brandy
• 1 tablespoon lemon juice
• 1 cup sugar
• 1 tablespoon lemon juice
• 1/2 cup water
• 1 cup (2 sticks) butter, sliced
Cake Ingredients: • 2 1/4 cups all-purpose flour
• 2 teaspoons baking cocoa
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, melted and cooled
• 3/4 cup molasses
• 3/4 cup sugar
• 1 tablespoon grated fresh ginger
• 1 egg, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1/2 cup milk, at room temperature
Method: For the topping, toss the apples with the brandy and 1 tablespoon lemon juice in a bowl. Combine the sugar, 1 tablespoon lemon juice and the water in a saucepan and cook until the mixture is a light caramel color. Add the butter and stir until the butter melts. Add the apples and cook until slightly tender. Cool to room temperature.
Line the bottom of an 8 or 9 inch round cake pan with baking parchment and grease the bottom and side of the pan. Arrange the apples in a fan pattern in the pan and pour the cooking syrup over the apples.
For the cake, preheat the oven to 350 degrees. Sift the flour, baking cocoa, baking soda, ground ginger, cinnamon, cloves, nutmeg, allspice and salt into a large bowl; make a well in the center.
Combine the butter, molasses, sugar, and grated fresh ginger in a mixing bowl and mix with a paddle attachment. Whisk the egg, buttermilk and milk in a medium bowl. Add to the butter mixture, beating until smooth. Pour into the well in the dry ingredients and fold in gently.
Pour the batter over the apples in the prepared cake pan. Bake for 30 to 40 minutes or until a wooden pick inserted into the center comes out clean. Cool partially on a wire rack and loosen the edge with a spatula or small knife. Invert onto a serving plate.
Winemaster's Suggestion: Biltmore Century White Wine
Cheddar-Stuffed Apples
Ingredients: • 1/4 cup chopped onion• 1 tablespoon butter or margarine, melted
• 2 cups cubed cinnamon-raisin bread, toasted
• 1 1/4 cups (5 ounces) shredded sharp Cheddar cheese, divided
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon apple pie spice
• 4 Gala or other baking apples, cored and cut in half crosswise
• 1 cup apple cider
Method: Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender. Stir in bread crumbs, 1 cup cheese, and next 3 ingredients.
Spoon stuffing mixture evenly onto apples halves. (Cut a larger cavity in apples, if necessary, to hold stuffing mixture in place) Place apples in a 13 x 9 x 2-inch baking dish; pour cider into dish. Cover and bake at 375 degrees for 28 minutes. Uncover and sprinkle remaining 1/4 cup cheese over apples; bake 2 more minutes or until cheese melts. Yield: 8 servings. Winemaster's Suggestion: Biltmore Chardonnay Sur Lies
Chilled Apple Soup
Yield: 4 servings
Ingredients: • 4 medium apples, quartered (about 1 1/4 pounds)• 1/4 cup sugar
• 1 (3-inch) cinnamon stick
• 1 (1 inch) slice fresh ginger
• 3/4 cup Biltmore Riesling or other sweet white wine
• 1/4 cup apple juice
• 1/4 cup beef broth
• 1/4 cup sour cream
• 1/4 cup whipping cream
• 1/2 teaspoon lemon juice
Method: Combine first 6 ingredients in a saucepan. Bring to a boil; reduce heat, and simmer, covered, 45 minutes or until apples are tender. Remove apples from cooking liquid, reserving liquid; discard cinnamon and ginger.
Remove skins from apple wedges by holding edge of skin down with a fork and scooping pulp away from skin with a spoon. Discard skins. Return apple pulp to cooking liquid.
Process apple mixture in a food processor until smooth. Combine apple puree, beef broth, and remaining ingredients in a medium bowl; stir until well blended. Cover and chill. Winemaster's Suggestion: Biltmore Riesling
North Carolina Apple and Hazelnut Tart
Yield: one 9-inch tart
Ingredients: • 1 cup plus 1 tablespoon all-purpose flour, divided• 1/3 cup sugar
• 1/2 cup chopped hazelnuts, divided
• 1/4 teaspoon vanilla extract
• 1/2 cup butter
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 large egg, lightly beaten
• 1 tablespoon Frangelico or other hazelnut-flavored liqueur
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 2 small cooking apples, peeled and thinly sliced
Method: Combine 1 cup flour, 1/3 cup sugar, 1/4 cup hazelnuts, and vanilla; cut in butter with a pastry blender or two knives until mixture is crumbly. Press mixture in bottom and up sides of a 9-incg tart pan. Bake at 350 degrees for 15 minutes.
Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer until creamy. Add egg and liqueur; beat well. Pour into crust.
Combine remaining 1 tablespoon flour, 1 tablespoon sugar, and cinnamon in a medium b owl; add sliced apple to cinnamon mixture, and toss gently. Overlap slices in a circle over cream cheese mixture; sprinkle with remaining 1/4 cup hazelnuts. Bake at 350 degrees for 50 minutes or until cheese mixture is set. Winemaster's Suggestion: Biltmore Estate Blanc de Blancs
Chipotle–Apple Chutney
Serve this sweet and spicy chutney over roasted or grilled pork tenderloin for a delicious fall combination.
Ingredients: • 1/4 cup water• 1/4 cup apple cider vinegar
• 1/4 cup sugar
• 2 tablespoons lime juice
• 2 chopped chipotle peppers (canned)
• 4 apples peeled and cut in small dice
Method: Boil together the water, vinegar, sugar, lime juice and finely chopped chipotle peppers. Reduce the heat to a simmer. Add the diced apples and cook until the apples are tender and the liquid is reduced to coat. If the apples are done but the liquid is too watery, remove the apples, return the liquids to reduce until syrupy, and then add back the apples. Let cool to room temperature and serve with roasted or grilled pork tenderloin. Winemaster's Suggestion: Biltmore Limited Release Malbec