Tuesday, April 3, 2012

Port-Poached Apples with Goat Cheese Mousse and an Oatmeal Crisp

For your viewing pleasure, I now present the fourth and final course of my menu project (hold the applause). I was inspired by a dish I actually made last summer when a few of my best friends from college came to visit me in NYC. I have tons of fond memories with this crew including, but not limited to, thinking our trip to the Wal-Mart in Cancun would cost 5000 pesos for food, "white water rafting" during the last week of senior year, and New Year's 2010, just to name a few. (I have TONS of hilarious tales, so maybe I'll share a few of the PG-rated ones at some point.) There are countless wonderful qualities they possess which make me grateful to have them in my life, but two I will highlight for this post are that they all enjoy a good meal and have encouraged me to follow my passions from the start. So in this vein I would like to dedicate this to you. Bon appetit!


 Poached Apples:
  • 8 honey crisp apples
  • 4 cups tawny port
  • 1/2 cup sugar
  • 1 tsp ground nutmeg
  • 2 cinnamon sticks
Goat Cheese Mousse:
  • 8 oz goat cheese
  • 2 tbsp sugar
  • 1 cup heavy cream 
Oatmeal Crisp: 
  • 1/2 stick butter
  • 1/4 cup flour
  • 1/2 cup quick cooking oats
  • pinch of salt
  • 1/8 cup brown sugar
  • 1/8 cup granulated sugar
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cinnamon

  1. Peel and slice the apples. Place in a saucepan with the port, sugar, nutmeg, and cinnamon sticks. Add enough water so that the fruit is covered by about an inch of liquid. Set on a medium-low flame and gently cook until tender.
  2. Remove the apples from the poaching liquid and reduce until the sauce thickens and becomes what the French refer to as nappant (coats the back of a spoon). Discard the cinnamon sticks.
  3. Blend the goat cheese and sugar together in a food processor. Add in the heavy cream a little at a time until the desired consistency is achieved. Refrigerate until needed.
  4. For the crisps, combine all of the ingredients together. Form into discs about an inch and a half in diameter and place on an ungreased cookie sheet. Bake in a 375 oven for about 10-12 minutes until golden.
  5. For service, place the warm apples in a dish and pour in some of the port reduction. Top with the goat cheese mousse and an oatmeal crisp.

Yield: 8 servings. (And now you can let the applause rip.)

1 comment:

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