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How To Make an Apple Tart Tatin in a Calphalon Waffle Maker

01 Nov 2011
waffle apple tatin

I am playing along with Kitchen Play this month in a Calphalon sponsored Progressive Dinner party.

I was sent a Calphalon No Peek Round Waffle Maker and assigned dessert. Now I could have made a dessert waffle. But I got to thinking how is a dessert waffle any different than a breakfast waffle? Well, I wanted to do something different.

Fall is in the air where I live. Apples are on my mind. So I decided quite easily to use apples in my dessert. Like I said, I could have made a nice waffle, maybe something all cinnamon spiced with an apple topping. But again. How is that different than a breakfast waffle?

No whatever I did would not entail anything close to standard waffle batter.

So all I really had in mind was "no waffle waffles" and "apples". Where could that lead?

Well, when someone says "apple" to me, it doesn't take my mind long to get to Tart Tatin. Which is a French pastry of caramelized apples sitting on top a flaky puff pastry shell made sweet and sticky with caramelized sugar. Could I make a Tart Tatin on a waffle iron? Well I just had to find out!

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Waffle Maker Apple Tart Tatin

waffle apple tatin tart
By jgreghenry Published October 24, 2011
Prep time: 20
Yield:1 (Servings)

Ingredients:

  • 1 puff pastry sheet
  • 1 apple
  • 1 T sugar
  • 1 t ground cinnamon
  • 0.25 c pecan halves
  • 4 scoops pecan praline ice cream

Directions

Cut the puff pastry sheet to fit your waffle iron. I used the Calphalon No Peek 7-inch round iron. Peel, core and slice the apple into 1/4" thick wedges. Add the sugar and cinnamon to a medium-sized bowl, mix well. Toss in the apple wedges to coat them in the sugar mixture. Starting with a cool waffle iron lay the puff pastry onto the bottom surface, lining up the edges so there is no overhang. Line the top of the puff pastry with a single layer of apple wedges. You may not use them all. Turn the machine to the highest setting and close the top over the apples. It probably won't close all the way, which is fine because that way the steam can escape as the tart cooks. It will take about 6 to 8 minutes to caramelize the apple slices and get the puff pastry crispy. Fragrance and a happy sizzling sound will be the best guides in knowing when the tart is done, but you may also peek to check. When it is done to your liking, unplug the iron and use a fork to gently lift the waffle-ized puff pastry off the iron and onto a plate. Garnish with pecan halves, cut into 4 pieces and serve each with a dollop of ice cream. Serve warm.

Market Matters: The Golden Glow Of Orange Cauliflower Soup with Curried Apples

06 Feb 2011
Orange Cauliflower

Orange Cauliflower. Golden Cauliflower. Cheddar Cauliflower. Do not adjust your set. Do not run from the room screaming. This is not an alien brain and I am not Orson Wells. To prove it I plan to take this oddly colored vegetable, the subject of this week's Market Matters from the Hollywood Farmers Market, and make Golden Cauliflower Soup with Curried Apple, then eat it.

Though I can promise that is not the tale of little-orange-brained-green-men and their plan to take over the earth. It is, however,  a mysterious bit of science non-fiction nonetheless. You see, this other-worldly cauliflower was discovered in a Canadian Marsh more than 30 years ago. The bright orange hue and the tell-tale shape announced to the world that a new breed of cauliflower had hybridized itself in that faraway marsh, without the aid of man. Dah Da Da, Duhhhh!

It was quickly harvested and sent to the laboratory for investigation. Cauliflower was confirmed. But the version found that day in Canada was lacking something in the flavor department so a few not so mad scientists began cross-breeding it with the more familiar, more tasty white version. Well, after decades of tinkering the orange cauliflower was born. It can range in color from a creamy yellow, through gold and all the way to outright pumpkiny! It is higher in several vitamins than white cauliflower, and is a good source of (you guessed it) beta-carotene too. The best part is it hold its golden beauty throughout all kinds of cooking.

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Golden Cauliflower Soup with Curried Apple

golden cauliflower
By jgreghenry Published February 6, 2011
Prep time: 5
Yield:1 ()

Ingredients:

  • 6 T unsalted butter
  • 2 T olive oil
  • 2 leeks, white and pale green parts, chopped, washed and dried
  • 0.5 t curry powder
  • 1 onion, diced
  • 1 carrrot, thinly sliced
  • 1 yellow, gold or orange cauliflower, trimmed cored and cut into thin slices
  • 0.25 c dry white vermouth
  • 0.5 t kosher salt, plus more as needed
  • 6 c chicken stock
  • 1 small bay leaf
  • 0 squeeze of lemon juice, to taste
  • 1 pn cayenne pepper, to taste
  • 0.25 t white pepper
  • 1 apple, such as fuji

Directions

In a heavy bottom Dutch oven set over medium heat melt 5 tablespoon of the butter with the olive oil.Add leeks, onion, carrot, and 1/2 teaspoon salt. Cook stirring occasionally until the onions are translucent, about 8 minutes. Add the cauliflower and sweat, stirring often, until it begins to soften, about 3 minutes longer. Raise the heat to medium-high and add the vermouth. Cook until liquid is almost gone, about 3 minutes. Add the stock and bay leaf. Bring to a boil, then lower the heat to a simmer and cook, uncovered, for 30 minutes. Remove the bay leaf, and using an immersion blend puree the soup to the texture of your liking. Season the soup with a squeeze of lemon juice, cayenne pepper, and more salt to taste. Return the soup to the burner set to low to keep it warm until serving. It may alternatively be made ahead up to 6 hours and gently reheated. While the soup is warming, core and cut the apple into 1/4" dice. In small saucepan melt the remaining 1 tablespoon butter. Add the apple dice, white pepper, and curry. Cook stirring often until the apple begins to soften, about 3 minutes. Divide the soup between 6 soup bowls. Sprinkle with apple and serve.

Notes:

serves 6 You can of course, substitute white cauliflower for orange or gold. But in that case I would change the carrot to parsnip to keep a creamy color. Source: Adapted from Todd Humphries

An Apple A Day Ends With Roasted Duck

21 Oct 2009
roasted duck with apples

Well you have made it. Congratulations.

This is the final post in my weeklong tribute to apples. That's right, 8 recipes featuring apples have rolled across these pages in an equal number of days. At SippitySup we work hard, and 8-day workweeks are not unheard of.

Your reward for sticking by me throughout these posts is the very best of the apple recipes. You may even learn something. Because not only has my brother Sip! paired this recipe with an interesting and affordable alternative to the highly esteemed Chateaunuef-du-Pape. But I have something for you too. I am going to put your fears to rest!

What fears you ask? Well your fears of cooking duck, of course.


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