i went apple picking again the prior weekend at stone ridge orchards and ended up with yet another 1/2 bushel of apples on my hands. i found myself absent-mindedly peeling, coring and cubing a good lot of the apples into apple compote over the weekend. for me at least, making apple compote is rather therapeutic, and i suppose the delicious aromas that fill my kitchen as the apples and vanilla beans gurgle and bubble away is another reason why.
apple compote cake is a cinch to make, so long as one has got a healthy supply of apple compote on hand. i threw one together for dinner last night, and ended up with something rather deliciously fragrant. . .
Apple Compote Cake
(makes 1 nine-inch round cake)
||2 large ones
|Yogurt (plain or vanilla)
- Prepare Apple Compote a day ahead and let cool.
- Melt butter and set aside.
- Pre-heat oven to 350ºF, butter a nine-inch springform pan and line with parchment paper.
- In the bowl of your standmixer, beat eggs with whisk attachment on high speed for about 1-2 minute until eggs are bubbly (but not doubled in volume).
- Add in sugar. Continue to whisk until evenly combined. Then add in yogurt, butter (cooled), and rum. Whisk again for about 20 seconds.
- Change to paddle attachment, turn down to lowest speed, and drop in flour, baking powder and salt. Beat until just combined.
- Pour in apple compote and fold into batter using a rubber spatula until uniform. (7-8 folds)
- Bake for 1 hour or until the top is golden brown and a toothpick comes out clean.
- Cool for 15 minutes before unmolding.
tokyo is in the throes of a full-fledge baumkuchen explosion. i swear, in the last six years in which i’ve traveled there, the baumkuchen craze seems to have reached the same frenzied crescendo as cupcakes in nyc. fortunately, i happen to ADORE baumkuchen (more on my baumkuchen ravings here). walking around the pastry aisles inside tokyo department stores, i felt sheer joy (or was that the adrenalin putting thru my veins?) i witnessed baumkuchens in every permutation. there was even a baumkuchen that resembled a cupcake of sorts — tiny baumkuchen roll on the bottom, and topped with some sort of frosting or buttercream.
while waltzing down ginza, i came across the nenrinya baum kuchen boutique, nestled in the ground floor of the giant matsuzakaya department store. i’ve never tasted baumkuchen from this company before, and thought i’d get in line behind the 30 other baumkuchen crazed tokyo-ites.
nenrinya sells baumkuchen in two flavors: original (which is kind of a vanilla/almond) and chocolate. they also sell two styles of baumkuchen: straight and mount. the former is softer, less sweet, lightly coated with glaze, and is only available in the original flavor. i purchased a small ring of the straight baum that had been made fresh that day and meant for same day consumption (they also sell a version of the straight baum that is vacuum packed to last longer). of course, it still tasted delightfully moist about a week after i purchased it, even without the fancy packaging. i’ve learned to ignore japanese expiration dates (basically add a few days and up to a week to any date they’ve got stamped on).
i also picked up a quarter sliver each of both flavors of the mount baum kuchen. the mount baum kuchen (pictured above) is more heavily coated with glaze, dusted with powdered sugar, and denser with a ridged exterior. i prefer the straight baum kuchen, but it’s nice to mix things up every now and then. plus, the mount baum is just cool looking.
it was a bit hard to take photos inside the jam packed store, and there was a no photo sign, which i didn’t see until i got up to the counter). that said, i did pick up a brochure and scanned in some of their lovely photos for your viewing pleasure. . .
Posted in Asian Sweets, Cakes, Tokyo
Tagged ねんりん家, baum kuchen, baumkuchen, chocolate baumkuchen, ginza, Matsuzakaya, mount baumkuchen, nenrinya, nenrinya baum kuchen, straight baumkuchen, tokyo
stone ridge orchards, about a 2 hour drive from downtown manhattan, is my favorite place for picking apples. they’ve got rows upon rows of gnarly old apple trees (with some newly planted ones mixed in). the apples grow on branches high and low; the orchard supplies you with picking poles to reach apples on the highest branches.
these old trees organically produce some of the crispest and most fragrant apples that i’ve ever sunk my teeth in. the apple variety varies from week to week. when we were there about 2 weeks ago, we filled our bag with fuji, golden delicious, red delicious and a few ida-red. they had mutsu, gala and honey crisp trees in the orchard as well, but the branches had been picked clean by the time we got there.
the orchard spans several acres, at its highest point you can see the tips of the catskill mountains in the distance. it’s an orchard where you can get lost in, an orchard perfect for playing hide and seek, an orchard where you can take it all in. and on the day we went, the clouds floating in the sheer blue sky just seemed to tickle the highest branches of the fruit laden trees.
and in case you’re sick of apples, they’ve got some pumpkins strewn out front, a berry patch in the back, and even a guy cooking up some pizzas in a portable woodfire oven (not pictured).
Posted in New York
Tagged apple, apple picking, apples, catskills, eco-apples, fuji, golden delicious, ida red, mutsu, new york, NY, organic apple farm, organic orchard, red delicious, stone ridge, stone ridge orchards, u-pick, upstate New York
way back when in my pastry school days, chef divulged that the secret to amazing baklava laid in the usage of brown butter, rather than simply melted butter. the caramel nuttiness of brown butter enhances the flavor of the pistachio mixture and intermingles with just about everything in between the mille-feuilles of phyllo crust. i remembered chef’s advice, while i decided what to do with the quart or so of apple compote i had left in the fridge. i figured i could marry the two concepts and concoct an apple compote baklava.
the baklava emerged from the glistening in golden brown hues. i could definitely smell the apples; however, the nut mixture seemed to over-power the apples in taste. i think in the future i’ll tweak the recipe a bit more to have more apples, less nuts, and involve apple juice in the making of the steeping syrup for a truly apple-ly baklava experience.
Apple Compote Baklava v. 1.0
(makes one 9×13 inch tray, about 2-3 inches deep)
|For the Baklava
||1 lb (4 sticks); melt butter in a sauce pan until it begins to brown slightly. Watch the butter carefully, as it will go from being deliciously browned to bitter and burnt rather quickly.
|Phyllo (Filo) Dough
||1 package (16oz); i use the fillo factory brand available at whole foods. Each sheet folded in half fits my plan perfect (13×18”)
||1 quart per a layer; if you want to do more than 1 layer, you need more. See recipe here.
|Pistachios or Almonds
||200g per a layer; i had 2 layers in my original recipe
||1 tsp per layer
|For the Syrup
||2 cups (~500 ml); in the future, i might substitute the water with apple juice; and then cut the sugar down to 1 cup
||2 cups (~500 ml)
||½ cup (~125 ml)
||1 apple, washed, cored and sliced into quarters
- In food processor, coarsely grind up nuts.
- Mix nuts together with cinnamon and set aside.
- Brush pan with generously with butter (preferably not browned butter).
- Place 6 layers of filo dough on bottom of pan, generously brushing with browned butter between each layer. (note: if you’re using 18X13 inch phyllo, cut the layers in half lengthwise, so that you have 9×13 inch sheets. cover with a clean towel between use, as the filo dries out very quickly).
- Spread one layer of nuts evenly on top of 1st phyllo layer.
- Place 6 more layers of filo on top of nuts, brushing with browned butter between each layer.
- Spread a layer of apple compote (or nuts if that’s what you like). Repeat step 6.
- Repeat step 7 and 6 one more time. The top layer should be comprised of filo.
- With a sharp knife, cut the baklava into diamonds. Make sure you cut through the bottom of filo pastry.
- Bake at 350ºF for 45-60 minutes, or until golden brown.
- Make the syrup while the baklava is baking. Combine all syrup ingredients into a medium sized saucepan. Bring to a boil and allow the liquids to reduce by 1/3.
- Then set aside to cool. [Remove apple and cinnamon stick when ready to pour over baklava].
- When baklava is ready, remove from oven and pour about 1/2 the syrup over. Wait for 10 minutes and then pour over the rest of the syrup.
- The baklava is ready to eat when it has entirely cooled.
Posted in Cakes, Tarts
Tagged almonds, apple, apple compote, apple compote baklava, baklava, browned butter, filo dough, honey, phyllo dough, pistachio
perfect pickled radishes is a matter of personal taste. i like mine slightly sweet, slightly tangy, slightly spicy, and oh yeah, they need to have a crunch. i started mucking about the kitchen the other day, and quickly threw together a pickling brine with the sichuan peppercorns i had hauled back from my trip to chengdu. i poured the brine over some radishes, and lo and behold, a few days later, hubs and i found ourselves crunching on some seriously delicious radishes.
i then spent the next two weekends making sure that i could reproduce the recipe. i think i’ve got it down to a science now, or at least an easy to repeat routine. in my latest batch, i tossed in some sliced carrots as well to add some color.
i’m finding that the radishes are awesomely convenient and infinitely versatile . i’ll toss them into salads, place them on top of sandwiches, or use them as a condiment to go along with some cold sesame noodles. . .
STS Pickled Radishes
(enough to fill a 1.5L Fido Jar)
||2 ¼ lbs (~1 kilo); I use daikon radishes because they are easiest to slice. Red radishes can be used as well – a neat thing happens with red radishes. After a few days of pickling, the red skin color transfers from the radish to the brine, i.e. the brine becomes reddish and the radish is left white).NB: if you want some color, sliced carrots can be tossed in as well, but i’d keep the proportion sub 20%.
||3-4 cloves, peeled and smashed
||About 1 inch cube, peeled and sliced
|Sichuanese Red Peppercorns
|Dried Red Chili Peppers
||1 ½ cups
- Wash, peel and slice radishes about 1/8″ thick. It’s easiest to use a japanese benriner or mandolin.
- Toss sliced radishes in a large prep bowl with garlic, ginger, sugar, peppercorns and chilis.
- Transfer to Fido jar and pour vinegars, mirin and sake over.
- Clamp jar close and store in refrigerator.
- Radishes will be ready to eat in 2-3 days.
Posted in China, From the Garden
Tagged Chengdu, daikon radish, fido jars, pickled carrots, pickled radishes, quick pickle, rice vinegar, sichuan peppercorn, sweet and spicy pickled radishes, tangy pickled radishes
i have this habit of picking up pretty brochures and things from pastry boutiques and restaurants while i travel. i stuff them into some deep dark corner of my bag, along with the hotel folios and ticket stubs. i tell myself that one day, they’ll make for good material if i ever take up scrap-booking. of course, i never actually do and i end up throwing out the whole lot.
i finally decided to tackle my “vacation” pile last night and came upon some of said brochures. thought i’d post the one from joel robuchon in roppongi hills. it’s filled with all sorts of delicious ideas about pastry and apples from normandy and brittany (and if you jump on a plane to tokyo now, you can still catch the last 2 weeks of joel robuchon’s normandy and brittany pastry offering!!!)
there’s a better picture of the pithiviers á la pomme that i had posted previously (and mislabeled as a chausson aux pommes). the cake au caramel, noix et pomme pictured next to the pithiviers is kinda calling out, “make me, make me,” right now . . .
Posted in Bread Basket, Cakes, Tarts, Tokyo
Tagged apple, apple pastry inspiration, apples, japanese french pastries, joel robuchon roppongi hills, joel robuchon tokyo, l'atelier de joel robuchon, la bretagne, la normandie, tarte de pommes, tour de france gourmand