Apple Charlotte

Recently when I attended a tribute to Julia Child Past and Present on her 100th birthday, I was introduced to Apple Charlotte. Chef Katsu made it for us, because it was one of Julia's favorite.  This is the one that we ate: 

I absolutely loved it. So I set out to re-create one that was gluten-free and scrumptious. I started with my Gluten-Free Baguette recipe. Because I needed a light bread that was not grainy. After I made the bread, I put it in the fridge to harden so that it would be easy to cut super thin. Next I took out my mandoline and sliced my bread into super thin 1/8inch slices. 

This is the starting point for this recipe. 

Gluten-Free Apple Charlotte

6 granny smith apples

3/4 cup sugar

1/4 cup spiced rum

2 teaspoons vanilla extract

1 TBSP butter

1 small lemon

1/2 baguette sliced thin

2 cups Sugar

1 cup Butter

Cook apples covered in a heavy bottom pan on medium low heat. Stir occasionally. Once the apples look like a really thick chunky applesauce, add sugar, rum, butter and vanilla. Raise temperature to a high heat and bring to a boil. Stir until a thick applesauce. Remove from heat. Add lemon juice and stir. 

Preheat oven to 375 degrees.

Now it is time to assemble your Apple Charlotte. Melt a stick of butter in a medium bowl. Set up a dipping station with butter and with sugar. 

Dip each piece of bread into the butter, make sure it is fully coated. 

Now dip the buttery bread into a bowl of sugar. Coat both sides generously with sugar.

Place sugared, buttered slices into ring molds, or custard cups, or you can even use a cupcake tin. 

Repeat until all your molds are filled. This recipe makes 8, but only 4 are pictured here. 

Now fill the center with the prepared apple mash you made. 

Next I prepared the apple roses for the top. This might seem like something that is difficult, but I promise to you that it is very easy. 

I brought out my mandoline again and cut the apple slices very very thin.

Now I shaped mine in a cupcake pan. You can shape them directly on top of your apple charlotte's but this was my first time, and I really wanted to make sure to do it right. Layer the thin slices overlapping them forming a rose like this:

Sprinkle a little sugar over the top of the assembled roses.

Next place the roses and the charlotte's in the oven for 15 minutes. Pull out the apple base.

Then gently place the roses on top.

Now you can serve them just like this. They are quite tasty. Or you can serve with whipped cream, creme anglaise, or even ice cream. But I was ambitious and wanted to serve them over an eggnog foam.

I got this super cool molecular gastronomy kit called Cuisine R-evolution.

I love new toys! So I decided to play around and make egg nog foam. It was super easy. 

This is the method I used that I got directly from the Molecular Gastronomy website:

It was easy and went so good with my apple charlotte!

This is my new favorite recipe, and that kit is my new favorite toy!

You can get one here: http://molecule-r.com/

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Parsnip Gratin and Zyliss Giveaway

 

Today I am excited to bring you this recipe! It is a healthier alternative to my cheesy potato au gratin I usually make. The suprising part... The family likes it even better. I cut out 2/3rds of the heavy cream and switched it to healthy greek yogurt. The parsnips are a zero calorie food, which makes for a much healthier alternative to potatoes. I was so scared to serve this dish to my finicky family, but they loved it! That is just the first thing I am excited to share with you. Then second thing is a giveaway for this zyliss herb mincer.

This mincer came in very handy for this recipe, because I needed to mince my fresh Thyme. Be sure to read the giveaway rules after the recipe!

Gluten-Free Parsnip Gratin
adapted from Feasting at Home

2 1/4 lbs Parsnips
1 med onion
2 Cups greek yogurt
1 cup heavy whipping cream
1/4 tsp fresh ground nutmeg
1/4 tsp pepper
1 1/4 tsp kosher salt
1 Tbsp Fresh minced Thyme
3 large minced cloves garlic
6 ounces, grated sharp cheddar cheese

Preheat oven to 400 F.

Peel Parsnips. Using a mandolin, slice parsnips to 1/8 thin slices. If you don't have a mandolin, slice them as thinly as possible.

Dice the onion. Grate the cheese.Generously grease a 6x 9 inch baking dish with butter or cooking spray for a healthier alternative.

In a bowl add greek yogurt, whipping cream, salt, nutmeg, thyme, pepper, and garlic.Stir. This is your cream mixture. 

Layer the parsnips and onion and a layer of the cream mixture, layer of the grated cheese sprinkle some of the thyme. 

Press down. Repeat, pressing down in between layers. Keep repeating until all the ingredients are used up. I put two sticks in mine before covering with foil to prevent the foil from sticking to the cheese.

Cover securely with a lid or foil and bake for 50 minutes on the middle rack. 

Bake another 15 minutes uncovered , or until golden and bubbly. It is important to let it sit at room temp for 10 - 15  minutes before serving, so it sets and thickens.

Now if the recipe wasn't good enough. I have something even better! 

Win this Zyliss Fast Cut Herb Tool

This Zyliss tool features five high-grade stainless steel cutting wheels for effortless chopping of herbs. Chefs have two grip settings to choose from—a palm grip or a handle grip for added versatility. A blade cover is included for safe storage and the top comes off for easy cleaning. 

Login with facebook and use the rafflecopter widget below to enter: 
Giveaway is over. Winner: Denise! 

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 Stay tuned! I have a lot of great giveaways coming your way!
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Giveaway  Namaste Spice Cake Mix Enter Here Ends December 6th	Giveaway Big Boss Juicer Enter Here Ends December 1st	Giveaway Tovolo Smiley Spatulas Enter Here Ends December 2nd
Giveaway Table Tops Unlimited Self Basting Pan Enter Here Ends December 1st	Giveaway Healthy Steps Products Enter Here Ends December 3rd	Giveaway Core Defender Meals Enter Here Ends December 1st
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