We made a huge mistake last night. I had planned to make halibut in a thai red curry for dinner. In fact, I've had the dish on the menu for the past 3 weeks or more but I think it might be cursed and going the way of the Do-Do bird.
Last night the halibut was thawed, ingredients gathered and dessert cooling on the counter when we did the supremely stupid and watched a recorded episode of Pioneer Woman before starting dinner. Ree made Mexican food ...delicious looking, soul satisfying Mexican food. We looked at each and said almost as one voice "let's go to Azul" so we did.
As a result, all I have to talk to you about this morning is the apple kuchen I made for dessert. We've had this lovely German cross between a cake and a pie before as a perfect celebration of the stone fruit season. It's heavenly made with plums and peaches or nectarines are grand too. Heck, I've even made it with pears before - sweet, juicy Riviera pears (aka Comice) as a matter of fact, but this one is simply apples with a little extra butter and a touch of lemon juice on them to juice 'em up a bit.
You see, I used Granny Smith apples and to be honest they're kind of dry which makes 'em good in some ways because they hold their shape when baked, but not so good when you need some juices like you do when you're making a kuchen. I know there's a layer of lovely vanilla flavored sweet cream custard poured on top of the apples after the kuchen's in the oven for 25 minutes, but it still isn't enough.
All I can say is next time I make an apple kuchen I'll use a Granny Smith along with a MacIntosh and maybe a Golden Delicious because they all bring a different flavor and texture to the party. Otherwise an apple kuchen is a tasty morsel of slightly sweet kinda tart crunchy creamy subtlely cinnamon vanilla flavored delicious excuse for a second piece. I'm heading there right now - nothing like a little kuchen for Sunday breakfast.
I wonder how it will go with a Bloody Mary. Nah!
Apple Kuchen (an original from JBug’s Kitchen Antics)
1 cup sugar
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup cold butter (1 stick) cut into cubes
Preheat oven to 350. Spray a 9 inch spring form pan with cooking spray and set aside. Combine sugar, flour, salt, cinnamon and baking powder together in a bowl. Cut in butter until mixture forms coarse crumbs. Remove half a cup of crumbs and set aside. Put remaining crumbs into spring form pan and spread evening on bottom of pan. Do not press in but leave in loose crumbles.
3 apples – best combination 1 Granny Smith, 1 Golden Delicious, 1 Macintosh
1 tablespoon lemon juice
1 tablespoon butter
Peel and core apples. Slice into thin wedges and toss with lemon juice. Arrange on top of crumbs in spring form pan. Dot with butter and sprinkle with reserved crumbs. Place in preheated oven and bake for 25 minutes.
Meanwhile, beat together
1 cup heavy cream
1-1/2 teaspoons vanilla
Top kuchen with mixture and return to oven. Continue to bake for additional 35 to 40 minutes or until custard has set. Cool to room temperature before serving.
A year ago - Risotto with Pancetta and Duck
Two year's ago - Pork & Squash Pot Pie with White Cheddar Crust
Three year's ago - Green Chile Chili