“Waldorf” Apple with pressed apple, celeriac puree, celery gelee and walnut linzer crumble
Submitted by Brian Beland, CEC, Executive Chef, Country Club of Detroit, Grosse Pointe Farms, Mich.
Yield: 30
For the Pressed Apple:
6 ea., for
40 ea. large
Parisian scoop honeycrisp apples
200 g maple
200 g apple cider
50 g cider vinegar
½ ea. vanilla bean
1 ½ tsp. acid
Procedure:
• Press apple in vacuum bag, multiple times; allow to rest half a day.
For the Celeriac Puree:
2 cups celeriac root
2 cups milk
salt
lemon juice
Procedure:
• Cook in milk.
• Puree smooth and season.
For the Celery Gelee:
200 g celery juice
20 g spinach juice
5 ea. gelatin sheets
Procedure:
• Juice celery and spinach.
• Gloom gelatin and melt in to ¼ of celery juice; incorporate all, pour and cool.
For the Walnut Linzer:
7 ½ ozs. cake flour
1 ¼ tsp. baking powder
½ tsp. cinnamon
6 ¼ ozs. butter
4 ½ ozs. sugar
1 tsp. vanilla extract
3 ozs. eggs
4 ozs. walnuts, finely chopped
½ cup Panko crumbs
Creaming method, chill, roll, bake.
To Finish:
40 ea. celery leaves
celery stick
dry cherry
maple sherry vinaigrette
dress apples
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