Fiat Blog

Following the trend-wave of blogging, and a brilliant idea from Mr. Neuman, I introduce you to my Food Blog. (Neuman, you little muse you...) I would also like to thank Miss Stephanie for the oh-so-clever name, as it accomplishes many things as a title. For one, it encapsulates my sense of humor. It also references Matt Damon in Good Will Hunting, which is fine in its own right. We could also conveniently throw in orginal sin, and Adam and Eve, but then I might spin off into how Christianity demonized Eve and my whole feminazi side that I really try to keep under control will come out like a thundering monster... I'll stop now. One of the first things I think about when I think apples is how they relate to Snow White, my favorite Disney princess, possibly the root of my whole cooking obsession. (She makes a pie for Grumpy! Food-gifts are a good way of showing how you feel... right...) Then there is that whole "apple of discord" that Paris awarded to Aphrodite in exchange for Helen, which launched those damn ships...
Continued...

Of course, apples contain a general food reference, which was the original intent of the title and therefore blog. Quite a lot of symbolic punch.

My favorite apple dish is, what I call, Caramel Apple Upside-Down Cake. It is heavily based on Martha's Steamed Caramel Apple Pudding. I have made it for Thanksgiving and Christmas, but most memorably for my Latin professor. He loves all things apple, so when out class threw him a little surprise birthday party, he had apple turnovers and apple juice, along with this cake.

The main reason I had to adapt it was because I don't have a true pudding mold. Instead I used a metal bowl, which makes a nice dome shaped caked, and cooked it in the oven with a water bath. (To simulate a steamed pudding). I also upped the apples and added the almond flour (because I happened to have it on hand the first time I made it, creating yummy results)

-4 Granny Smith apples, and 4 Golden Delicious peeled, cored, and cut into 1-inch chunks
-1 3/4 cup plus 2 1/2 tablespoons granulated sugar
-1 teaspoon ground cinnamon
-1 teaspoon ground ginger
-12 tablespoons unsalted butter
-1/2 cup packed light-brown sugar
-2 large eggs
-1/4 cup molasses
-1 1/4 cups all-purpose flour
-2 1/4 teaspoons baking powder
-Pinch of salt
-1/2 cup breadcrumbs
-1/2 cup almond flour (I love Trader Joes)
-Copious amounts of whipped cream

1. Preheat oven (preferably convection) to 350

2. Combine 1/2 cup granulated sugar and 1 tablespoon water in a small, heavy saucepan; set over medium heat. Cover, and cook until sugar has melted. Remove cover, and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into metal bowl; tip so caramel coats bowl evenly. Set mold aside. It will be BLOODY hot.

3. Place half of the apple chunks in a small saucepan, and add 2 tablespoons water, 2 1/2 tablespoons granulated sugar, 2 tablespoons of butter, cinnamon, ginger, nutmeg, and cloves. Place saucepan over low heat, and cook, covered, until apples fall apart. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.


4. Melt 2 tablespoon butter in a small sauté pan; add remaining apple chunks and remaining 1/4 cup granulated sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the mold, distributing evenly so they reach up the sides.

5. In the bowl of an electric mixer, cream together 8 tablespoons butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.

6. In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.

7. Fill bowl with batter. Add a layer of parchment paper then a layer of foil. Secure foil as best you can. Place a pan in the oven, place the bowl in the pan, and water to the pan to create the water bath. (In that order). Bake until done.* Let cool for a few minutes, but flip onto a serving try while still warm.

8. Eat with loads of whipped cream.

* I have a nasty habit of never keeping track of time. I say check the food after 20 minutes, but it could be as long as 40. Toothpick test should yield sticky crumbs.