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Apple Couronne |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 17 February 2013 at 10:09 |
Most cooking classes are recipe driven. Mine are different. When I designed my In Your Kitchen cooking school I wanted the lessons to be technique driven. There’s a good reason for that. If I teach you to make, say, pan-fried chicken with mushroom sauce, you’ll be able to serve a super dish. If, on the other hand, I teach you the various frying techniques, you’ll be able to make hundreds of wonderful meals. Contrary to conventional wisdom, the same philosophy applies to baking. While baking can be more precise than savory cooking, that doesn’t mean you can’t indulge your own creativity. Learn the techniques and the world is your oyster. Case in point: In my bread making primer (http://www.foodsoftheworld.activeboards.net/the-staff-of-life-a-primer-on-baking-bread_topic3089_page3.html) referred to couronnes several times. For instance, in part 14 I talk about a Danish Savory Crown, which is a stuffed, twisted crown. In other places I refer to a peach couronne. In both cases, the same basic technique is used. The dough is mixed and proofed, then rolled out into a rectangle about 20 inches long by 9-10 inches wide. The filling is spread, and the whole thing rolled tightly, like a jelly roll. This log is split in half, lengthwise, and, keeping the cut face upwards, the two halves are twisted together and formed into a circle. I decided I wanted to make one of these based on apples. Again, what’s important is the technique, not the specific ingredients. So, based on other twisted couronnes, I figured I would have to start with dried apples, rather than fresh. After that it was a matter of deciding what other flavors would complement them. I decided that dried cranberries were a better choice than the raisins which usually go into such breads. And that apple juice was a better choice for the liquid than citrus. Here’s the final result: Apple Couronne ¾ cup chopped dried apples 2/3 cup apple juice 2 cups unbleached bread flour ½ tsp salt 3 tbls chilled, diced butter 2 tsp instant yeast 6 tbls lukewarm milk 1 large egg, beaten 2 tbls granulated sugar 1 tsp + 1 good pinch ground cinnamon For the filling: 5 tbls softened butter 5 tbls brown sugar, packed 3 ½ tbls unbleached all-purpose flour ½ cup toasted & chopped hazelnuts 6 tbls unsweetened dried cranberries Zest of one lemon Put the apples in a small bowl. Pour in the juice and let soak overnight. Prepare the dough: Mix the flour salt, and yeast in a bowl of stand mixer. Using the paddle, add the butter and run until mixture resembles fine crumbs. Combine the milk and egg. Pour into bowl and mix until a soft, but not sticky, dough forms. Switch to the dough hook and knead five minutes, adding more water or flour as needed. Shape dough into a ball, put in an oiled bowl, cover, and let rise until doubled in bulk, about an hour. Meanwhile, prepare the filling: Drain the apples, reserving soaking liquid. Beat the butter and brown sugar in a medium bowl with an electric mixer on medium speed until fluffy. By hand, beat in the flour, then the nuts, cranberries, zest, and apples. Punch down the dough. Turn out on a floured work surface and roll out to a rectangle 20 inches long by 9 or 10 inches wide. Lay the dough on a dish towel. Spread the filling evenly over the dough, leaving about 1 ½ inch border on the far edge and a half inch on the sides. Sprinkle with one teaspoon of the cinnamon. Roll the dough tightly from the nearby long side, like a jelly roll. Carefully cut the dough lengthwise with a sharp knife. With the cut sides facing upwards, twist the two halves together. Shape into a ring, interweaving the ends. Transfer to a prepared sheet pan. Cover with oiled plastic wrap and let rise in a draft-free location until doubled in bulk, about an hour. Preheat oven to 400F. Measure the reserved soaking liquid and add enough apple juice to make two tablespoons. Combine with two tablespoons sugar and a pinch of cinnamon in a small saucepan. Bring to boil and cook, stirring, until sugar dissolves and mixture is clear. Keep glaze warm. Bake the apple ring 20-25 minutes, or until firm and golden. Remove from oven and immediately brush with the glaze. Transfer ring to a wire rack to cool. |
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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This recipe sounds great, but I really love your approach to teaching proper technique. It's interesting to think of all the variations you can use while cooking if you understand technique, rather than recipes. I wasn't aware that you taught classes, but I cannot say that I'm surprised. With your backgrounds in cooking, game, gardening, history...I would say your students must leave your classes very rich students indeed.
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Enjoy The Food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I wasn't aware that you taught classes
Not the sort of thing I usually talk about, Dan, because I believe forums like this are for sharing information, not advertising personal businesses. But, yeah, I have this 6-lesson course directed mostly at new cooks who pretty much lack the basics. The two unique aspects are that the lessons are techniques oriented, and they take place in the student's home, to demonstrate that the methods and dishes really can be done in their own kitchens.
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