Raffle Season

Published by admin on Thu, 05/02/2019 - 9:26am
By: 
Keith Bryant
 The last couple of weeks I have been working on a new dessert recipe. Following the crab feed and the desserts I made for that event, I have received a lot of requests. The request for other things has come in not just on an event level but also on a personal level for people that see them in the weekly food article. 
 I have made four king cakes, three derby pies and one of the crazy dark chocolate balsamic buttercream cakes.   
 Also, this past month a request to teach cake decorating for the extension office came in.  I am not the best decorator, so I enlisted my friend Mary Wall, who is great at it, to help me teach the class.
 This is for young people that are entering a project at the fair in August. If you have not signed up, we only have eight spots left.  Go see Ronnell at the extension office this week as classes start next week. 
 This week I worked on a new recipe that has the same crust as a previous food article.  A while back I made a Basque strawberry Gâteau.  Gâteau is a French word for cake and it is normally made with a fruit or chocolate center.   
 With salted caramel being all the craze right now I thought I would try and combine the two and give it to the Angel Wings party this week on May 2.    
 This is a little complicated but makes a delicious dessert. It may be something you want to play with on the weekend.
Salted caramel apple pie
Ingredients
Crust
2 cups all-purpose flour
¾ teaspoons baking powder
½ teaspoon salt
1 stick plus 2 tablespoons (5 ounces) unsalted butter, at room temperature
¼ cup (packed) light brown sugar
¼ cup sugar
1 large egg, at room temperature
½ teaspoon pure vanilla extract
 
Filling 
For the Caramel
1 cup sugar
4 tablespoons unsalted butter
¼ cup heavy cream
1¼ teaspoons coarse salt
 
Pie
3 pounds (6 to 7) baking apples, peeled, cored, and cut into ½-inch slices
½ cup sugar
2 tablespoons lemon juice (from 1 lemon)
¾ teaspoon coarse salt,
¼ cup flour
Directions: Crust
 Working in a mixer fitted with the paddle attachment or in a bowl with a hand mixer, beat the butter and both sugars together on medium speed for about 3 minutes, or until smooth. Add the egg and beat another 2 minutes or so, scraping down the sides of the bowl as needed. The mixture may look curdled, but that’s OK. Add vanilla and mix for about a minute more. Then reduce the mixer speed to low and add the dry ingredients in two or three additions, mixing only until they’re fully incorporated into the dough.  Place a large sheet of plastic wrap or wax paper on your work surface and put half of the very soft and sticky dough in the center of the sheet. Cover with another piece of plastic or wax paper, then roll the dough into a circle just a little larger than 8 inches in diameter. As you’re rolling, turn the dough over and lift the plastic or paper frequently, so that you don’t roll it into the dough and form creases. Repeat with the other half of the dough.
 Put the dough on a cutting board or baking sheet and refrigerate it for about 3 hours or for up to 3 days.
Filling:
 Bring 1 cup sugar and ¼ cup water to a boil in a medium saucepan, stirring and brushing down sides with a wet pastry brush to prevent sugar crystals from forming, until sugar dissolves. Cook, swirling occasionally, until mixture is deep golden brown. Remove from heat. Stir in butter, then heavy cream (it will bubble up) and salt. You will have about 1 cup.
 
Pie:
 In a large bowl, combine apples, sugar, lemon juice, flour and salt. Add ¾ cup cooled caramel and toss to combine.
Finish it up
 Butter 8-inch cake pan.  
 Remove the layers from the refrigerator and let them rest on the counter for a couple of minutes before peeling away the plastic or paper. Fit one layer into the pan – if it breaks, just press the pieces together. If there’s a little extra dough running up the sides of the pan, you can either fold it over the bottom layer or cut it so that it’s even. Spoon apple mixture onto the dough, starting in the center of the cake and leaving one inch of dough bare around the border. Add more filling if you don’t think it will squish out the sides when you press down on it with the top layer of dough. Add top to cake then bake 40-45 minutes.  Let it cool for 10 minutes.  
 

 

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18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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