 |
|
The 6th Annual Vitamix Challenge |
|
Don't miss out on this one-of-a-kind blend-off. Get your ticket to ICC now! |
|
Learn More > |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
11. Top 10 Jobs from the StarChefs.com's JobFinder | |
Executive Chef
Hiring Executive Chef for IPIC Theatres
IPIC Theaters
Maryland; Texas; Washington
Apply Now >
Sous Chef
Maryland Based Gaylord Resort is Seeking a Talented Sous Chef
Gaylord Hotels
Oxon Hill, MD
Apply Now >
Chefs and Managers
NYC Based Food Business is Seeking Chefs and Managers
Flavorworks
New York, NY
Apply Now >
Line Production Cook
Universal Orlando Resort is Seeking Line Production Cooks
Universal Orlando Resort
Orlando, FL
Apply Now >
Executive Chef
Talented Executive Chef/Regional Italian
Terramomo
Princeton, NJ
Apply Now >
Chef de Cuisine
Join our fantastic team at Paragon Restaurant
The Claremont Hotel Club & Spa
Berkeley, CA
Apply Now >
Culinary Instructor
Serving for Success Culinary Instructor
The Houston Food Bank
Houston, TX
Apply Now >
Executive Chef
Executive Chef/Operator Museum Bistro
Borrego Art Institute
Borrego Springs, CA
Apply Now >
Restaurant Chef
Excellent benefits at West Palm Beach Resort!
The Breakers
West Palm Beach, FL
Apply Now >
Pastry Cooks
Michelin Star Restaurant in NYC is Hiring Pastry Cooks
Patina Restaurant Group
New York, NY
Apply Now > |
 |
 |
12. Featured Recipe: Apple Oatmeal Upside-Down Cake with Whiskey-Brown Sugar Sauce and Vanilla Ice Cream
from Janae Aiken of The Fork & Wrench — Baltimore, MD
View It Now >
Adapted by StarChefs.com
August 2014
INGREDIENTS:
2 quarts heavy cream 2 cups egg yolks 2 cups sugar 2 teaspoons salt 1 tablespoons vanilla bean paste 1 vanilla bean, halved
1 pound unsalted butter, cubed and soft 4 cups brown sugar 1 cup half and half 1 teaspoon vanilla bean Paste 2 teaspoons salt 4 ounces whiskey
3 cups water, boiling 3 cups rolled oats 8 ounces butter, soft 4 cups brown sugar 4 large eggs 1 teaspoon vanilla bean paste 3 cups all purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 tablespoon kosher salt
8 ounces butter, soft 1 cup brown sugar 2 cups all purpose flour 2 cups rolled oats 1 teaspoon vanilla bean paste 1 teaspoon cinnamon 2 teaspoons salt 1 cup pecans, chopped
4 to 5 Gala or Granny Smith apples, peeled and diced
|
|
Brought to you by
 |
|
METHOD:
In a medium pot heat cream to a scald. In a large metal bowl combine sugar, egg yolks, salt, and vanilla paste and whisk until smooth. Slowly whisk in hot cream, pass base through a chinois, add vanilla bean and chill for 4 to 24 hours. When ready to spin, remove vanilla bean and process in an ice cream machine according to the manufacturer’s instructions.
Whiskey-Brown Sugar Sauce
In a medium pot combine butter, sugar, half and half, and vanilla bean paste. Cook over a medium flame, stirring constantly, until mixture reaches a boil. Add whiskey, remove from heat, and cool to room temperature.
In a metal bowl combine boiling water and oats and rest 5 minutes. In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter and beat until light and fluffy. Incorporate eggs one at a time, followed by vanilla bean paste, scraping sides of bowl as necessary. In a separate bowl combine flour, baking soda, cinnamon, and salt. Mixing on low speed, slowly add dry ingredients to butter mixture, mixing until just incorporated and scraping the bottom of the bowl to work in all the butter. Finally, add softened oats and mix just until incorporated.
Heat oven to 325F. In a stand mixer fitted with the paddle attachment, combine butter and sugar and cream on low speed until well incorporated; do not incorporate air. Add flour, oats, vanilla, cinnamon, and pecans and mix just until homogenous. Mixture should resemble crumbly oatmeal cookie dough. Crumble dough onto a half sheet pan lined with parchment and bake 10 to 15 minutes, or until streusel is golden brown. Cool to room temperature, then pulse in a food processor to a coarse meal texture.
Heat oven to 325F. Arrange 6- ounce ramekins on two half-sheet trays. Pour one ounce of the Whiskey-Brown Sugar Sauce into each ramekin, then top with a layer of diced apple. Fill ramekins with Oatmeal Cake batter until they are full, then bake until cakes are golden brown, about 20 minutes, turning cakes once halfway through. Serve cakes warm, garnished with a drizzle of Whiskey-Brown Sugar Sauce, a scoop of Vanilla Ice Cream, and a sprinkle of Oat-Pecan Streusel.
|
|
 |
Keep up with StarChefs.com  |
Follow and Subscribe to Antoinette Bruno  |
|
|