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
Procedure:
- 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.
- 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.
- 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.
- 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.
- 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.)
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