RECIPE TITLE "Lemongrass-Infused Indian Red Peach Consommé with Peach Sherbet"
recipe from Charlie Trotter's Desserts Copyright 1998 by Charlie Trotter
... more great recipes by Charlie Trotter on our GREAT CHEFS page!
Serves 4 --
This is a great way to enjoy the purity of the flavor of Granny Smith apples. The crispy, fried fritter belies the refined, simple beauty of the soup, and a meaty piece of poached apple bridges the two disparate components. Much of this dish can be prepared in advance because only the fritter has to be made at the last minute. A scoop of vanilla ice cream can be placed on top of the fritter to add richness and a wonderful temperature contrast.
6 cups apple cider
1 cinnamon stick
½ cup sugar
3 tablespoons freshly squeezed lemon juice
1 tablespoon orange zest
2 whole allspice berries
2 Granny Smith apples, peeled and cored
1 cup white wine
½ cup honey
¼ teaspoon freshly grated nutmeg
Apple Fritters (recipe follows)
Charlie Trotter's Desserts Expect the unexpected in this gorgeous collection of over 205 show-stopping desserts, based on ingredients ranging from delightfully familiar (berries, custards and spices) to the unusual (vegetable and grain based). Once again, Charlie shows us why he's the master. Not for beginners!!
METHOD To make the soup: Cook the apple cider, cinnamon stick, sugar, lemon juice, orange zest, and allspice over medium heat for 30 minutes, or until reduced by half. Strain through a fine-mesh sieve. Warm before serving.
To make the apple rings: Cut each apple crosswise into three ¼-inch-thick slices. Bring the white wine, honey, and nutmeg to a boil. Add the apple slices and simmer for 15 minutes, or until tender. Set aside in the poaching liquid and warm before serving.
ASSEMBLY Place a warm poached apple slice in the center of each bowl. Pour in some of the warm soup and place an Apple Fritter on top of the apple slices.
Yield: 12 to 15 fritters
½ cup plus 2 tablespoons bread flour
¼ teaspoon salt
1 egg, separated
3 tablespoons granulated sugar
½ teaspoon finely chopped lemon zest
½ cup sweet white wine
Pulp of 1 vanilla bean
2 apples, peeled and cut in 1/8-inch julienne
Oil, for deep-frying
Confectioners' sugar, for dusting
METHOD Sift together the flour and salt. Mix the egg yolk, 1½ tablespoons of the granulated sugar, and the lemon zest in a separate bowl until just combined. Add the wine and vanilla to the egg mixture and stir the mixture into the flour until completely smooth. Refrigerate for 30 minutes. Just before serving, whip the egg white until foamy. Slowly add the remaining 1½ tablespoons granulated sugar and continue whipping until stiff peaks form. Fold the egg whites and julienned apples into the batter until just combined.
Heat the oil over medium-high heat. Using a fork, lift some of the batter from the bowl and drop it into the hot oil. Cook the fritter for 2 minutes on each side, or until golden brown. Remove to paper towels to drain, let cool slightly, and dust with confectioners' sugar.
Charlie Trotter Cooks at Home
Charlie Trotter delivers another top-notch book for the home chef's library in Charlie Trotter Cooks at Home. The over 150 recipes are a distillation of the show-stopping fare that has earned the Chicago restaurateur international acclaim. While bearing the master chef's signature style, the dishes are streamlined with an eye to basic ingredients and straightforward techniques. Trotter begins by discussing classic methods of preparing food, from braising to grilling to sauteing and then moves on the three main sections of the book-Starters, Entrees and Desserts. A model of clarity and approachability, this book will equip you with the recipes and know-how to prepare world-class cuisine in your own kitchen.
| Charlie Trotter's Vegetables
The dynamic follow-up to the bestselling Charlie Trotter, this sensational celebration of vegetables presents some 100 seasonal vegetable recipes. Each dish is pictured in the same lavish style that so distinguished Trotter's first book. Organized by month, each chapter offers four or five savory dishes and one sweet course.
| Charlie Trotter's Meat & Game
After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. In the past two years alone, Trotter has received the Outstanding Chef and Outstanding Restaurant awards from the James Beard Foundation, and his Chicago restaurant was named best in the world by the Wine Spectator. His first cookbook, published in 1994, broke new ground with its stunning food photography, exquisitely wrought recipes, and deluxe format. With nine books and an award-winning PBS cooking show to his credit, Trotter hasn?t looked back. Charlie Trotter's Meat and Game finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve. Start off with a classic refigured French Onion Soup with Shredded Pork, Goat Cheese Brie, and Sourdough Croutons and then segue to a study in color, texture, and aroma with the Smoked Squab with Israeli Couscous,Stuffed Tinker Bell Peppers and Chocolate Vinaigrette. Introduce pleasant hits of spice with a Cumin-Corriander-Scented Lamb Tenderloin, tempered by the cool, tangy finish of a Cucumber-Yogurt Sauce; and for those for whom one way, even two, is never enough, the Foie Gras Five Ways awaits. Whether you put this book to work in the kitchen or admire it with your feet up, just don't take your eyes off Trotter--you may miss where American cuisine will be tomorrow.