Tuesday, October 6, 2009

Winning Apple Recipe

Photo: L to R John Michael Lerma Food Network Personality Guest Judge, Shirl Chouinard, Stephanie March, and Stephanie Hansen both from FM 107.1's Weekly Dish.

My Minnesota Apple Cake with Brandy Caramel Sauce was chosen the first place winner out of 10 apple dishes selected for WFMP 107.1 FM radio station's Saturday program the Weekly Dish. Ten contestants prepared their entries and joined the Weekly Dish hosts Stephanie Hansen and Stephanie March, along with Ian and Margery Punnett from 107.1 FM weekly morning show, and guest judge Food Network personality John Michael Lerma on Saturday October 3 at Aamodt’s Apple Farm in Stillwater Minnesota.

Some of the recipes included Apple Cobbler in a Crock-Pot, Apple Cream Cheese cake, and Brie and Minnesota Apple soup. I was extremely excited to be interviewed during the radio show by Stephanie, Hansen, Stephanie March and John Michael Lerma. Minnesota Apple Cake recipe follows.

Minnesota Apple Cake with Brandy Caramel Sauce

3 cups flour sifted
2 cups sugar (*minus 5 tablespoons set aside)
1 teaspoon soda
½ teaspoon salt
Dash nutmeg
3 large eggs
1 cup vegetable oil
½ cup apple juice concentrate
2-1/2 teaspoons vanilla extract
1 cup chopped pecans
*1 tablespoon cinnamon (set aside)
**3 cups Minnesota grown apples (see below)
Toasted pecan halves (optional)

Peel core and chop apples into chunks. Toss with *5 tablespoons sugar and *1 tablespoon cinnamon from the ingredients above. Shake all in a baggie coating apples well.
**For apples, use 1 cup Minnesota grown apples (such as a sweet Regent) and 2 cups Minnesota apples (such as tart Haralson) for a total of 3 cups.

In a large bowl, mix together flour, soda and salt. In separate bowl, whisk together eggs then add oil, apple juice concentrate, and vanilla. Mix wet ingredients into dry ingredients until moistened. Add apple mixture and pecans to cake mixture and spread into greased and greased and floured Bundt pan. Bake at 350 degrees F for 60 minutes or until cake tests done.

While cake is baking prepare Brandy Caramel Sauce. Cool cake for 10 minutes, poke holes over cake with skewer and ladle Brandy Caramel Sauce over top and after cake is cooled add chilled caramel sauce and decorate with toasted Pecan halves if desired.

Brandy Caramel Sauce
1 cup heavy whipping cream
1-1/2 cups firmly pack dark brown sugar
2 tablespoons unsalted butter
2 tablespoons brandy1 tablespoon apple juice concentrate (optional)
1 teaspoon vanilla extract

Bring whipping cream to light boil, stirring occasionally. Add sugar and cook 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat and carefully add butter, brandy and vanilla. Let cool for 10 minutes before ladling over cake.

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About Me

Artist Statement: As an alternative sugar artist, it is my intent to surprise and delight my audience with sculptures that depart from everyday boundaries, thus creating rich dialogue around objects of edible art.