Apple Spice Cake

1/2 Stick Unsalted Butter
3 1/2 Granny Smith Apples - Peeled & Small Dice (keep the 1/2 apple separate)
1/2 Lemon - Juiced
1 Cup Apple Cider
1 3/4 Cups Flour (+3 tbsp for dusting)
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Baking Soda
3/4 Cup Brown Sugar
3/4 Cup White Sugar
Pinch of Salt
1 Egg - Beaten
1 tsp Vanilla

In a medium sized sauce pan over medium heat, melt the butter and add the 3 apples, lemon juice and apple cider.  Stir to combine, reduce to low/medium heat and cook until apples are softened and the liquid has reduced by 1/2.  About 30 minutes.

Add the apple mixture to a blender or food processor and pulse until the mixture becomes coarse.  You do not want to puree it.

In a large bowl combine the flour, cinnamon, nutmeg, baking soda, both sugars and salt.  Make a well in the center of the bowl and add the cooked apple mixture, the reserved 1/2 apple, egg and vanilla.  Stir to combine.

Butter and flour (the 3 tbsp reserved) a loaf pan.  Pour out excess flour from pan.  Pour batter into the pan and place on a cookie sheet as there will be over spill.  Place in a pre-heated 350 degree oven for 40-45 minutes or until a tooth pick comes out from the center clean.

Let sit for about 10 minutes then turn out onto a cooling rack.  Really good by itself or warm with butter.  This cake comes out so moist and delicious and perfect for school bake sales.

Enjoy.  #Cheftainment

Cinnamon Rolls

1 cup unsweetened almond milk

6 tbsp Butter – 3 tbsp & 3 tbsp

1 packet instant yeast

1/2 tsp salt 

1/4 cup + 1 Tbsp sugar, divided

3 cups all purpose flour

1 tbsp Vegetable Oil

1/2 Tbsp cinnamon

1 tsp Espresso Powder

Topping:

¼ Cup Sugar

¼ Cup Heavy Cream

½ tsp Salt

¼ Cup Chopped Almonds + 1 tbsp

In the microwave heat the almond milk and 3 tbsp butter until 110 degrees

Transfer mixture to a stand mixer and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.

Next add in flour 1/2 cup at a time until combined and dough is pulling away from the sides.  Add dough to a large bowl coated w / Vegetable Oil.  Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

When the dough is almost finished rising, in a pan over medium heat add ¼ cup sugar, 3 tbsp butter, cinnamon and espresso powder.  Wait for it to melt and stir to combine.

In another pan, over med/high heat add 1/4 cup sugar and  wait till it melts.  Shake the pan to ensure it all melts evenly.  It will look like it's burning but don't let it.  Let it completely melt and come to a dark brown color then add the heavy cream , salt and almonds. Stir to combine then remove.

On a lightly floured surface, roll out the dough into a thin rectangle about 1/4" thick and about 12" long. Brush with the sugar, cinnamon mixture and sprinkle w/ 1 tbsp almonds.

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1 inch sections, you should have about 12 rolls.

Butter an 8×8 square pan along the bottom and sides.  Pour the sugar, cream mixture along the bottom, coating evenly.  Place the cut rolls in the pan and press down gently.

Preheat oven to 350 degrees

Bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes then place a plate over the rolls and invert them onto the plate. (the bottom of the baking pan w/ the almond sugar mixture now becomes the topping for the rolls).  Enjoy.

Thanksgiving Pommes De Terre a la Boulangere

1 Pkg Bacon – Cooked low and slow, fat rendered out (save) and bacon crisp & chopped.

1 tbsp Butter

2 tbsp Bacon Fat

3 Med – Large Sweet Potatoes – Peeled & sliced about 1/8” thin (I use a Mandolin)

1 tsp Salt

1 tsp Pepper

1 tsp Cinnamon

1 4 oz. Goat Cheese

1 tsp Coriander

2 Cups Beef Broth

In large pan add bacon in an even layer.  Turn stove on to low - med. heat.  Cook bacon low and slow, rendering out fat until bacon is crispy.  Save fat.  Chop bacon into bits.

Butter a 9x13 baking dish, bottom and sides with 1 tbsp butter and bacon fat.  Take ½ of the potatoes and create 2 layers with each slice overlapping the previous one.  Sprinkle 1/2 of the salt, pepper and cinnamon over potatoes.  Break up ½ of the goat cheese and drop evenly over potatoes.  Sprinkle ½ of the bacon over potatoes. Repeat potatoes, seasonings, goat cheese and bacon.  Sprinkle coriander over top.  Add 2 cups beef broth.  Pour down the side so as not to disrupt the toppings.

Cover dish with aluminum foil and place in preheated 300 degree oven for 2 1/2 hours.  (I put my dish on a cookie sheet just in case there was any spill over.)  Take foil off and cook another 20 minutes to let the top layer of potatoes brown and crisp.  Test with a knife to make sure potatoes are fully cooked.  Let rest for at least 15 minutes before you cut into it to let the beef broth soak into the potatoes.