Make the dough: Combine flour and salt in a food processor and pulse to mix. ½ cup crumbled Cougar Gold Natural Cheddar cheese (or other artisan-style sharp cheddar cheese), dividedĢ tablespoons whipping cream, half-and-half, or milkĢ teaspoons turbinado or white granulated sugar But, Callison says, Cosmic Crisp apples “would work great in this galette, especially if paired with Cougar Gold.”Ĥ tablespoons chilled unsalted butter, cut into piecesĩ cups Cosmic Crisp apples, peeled and thinly sliced (about 5 medium) This recipe originally featured tart Granny Smith apples. Watch chef Chadwick Boyd make the cake! (YouTube)Īdapted from The Crimson Spoon by Jamie Callison, WSU executive chef It may sit up a little higher than the other apples, like a star on a tree. Gently smoosh the center apple in place, if needed. When arranging, the apples may touch the outside of the pan-that’s OK.
Cosmic crisp apple pro#
Pro tips: Cosmic Crisp apples weighing 9 to 10 ounces are best suited for this recipe. Cinnamon, cardamom, or nutmeg would also bring a warm, cozy flavor to the cake. To make the Cosmic Crisp Ornament Cake even more festive: Add a touch of fresh ginger to the poaching liquid or the batter. Serve cake slices with a dollop of whipped cream, if desired. Using a serrated knife, cut cake into 8 to 10 slices, being extra careful when cutting through the apples. Sprinkle with glittery sugar, if desired. Gently brush wine reduction on top of cake, using a pastry brush. Using a very wide spatula, transfer cake from bottom of springform pan to 12-inch stand or plate. Using a table knife, gently loosen cake edges from sides of pan. Transfer cake from oven place on a wire rack.
Loosely cover with parchment or foil if the cake starts to brown too much. Evenly sprinkle the 2 teaspoons sugar on top.īake for 1 hour 20 minutes or until a toothpick comes out clean from the cake near the center apple. Gently place the apples into the batter, making sure they do not touch the bottom of the pan. Scrape down the sides of bowl and the paddle beat 30 seconds more. Slowly add the dry mixture, beating on low speed for 1 minute. Add the sparkling wine beat 30 seconds more. Add the eggs, one at a time, beating 1 minute after each. Scrape down the sides of the bowl and the paddle, beat 1 minute more. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed for 1 minute. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Butter the parchment paper and the sides of the pan. Lightly butter the bottom of a 10-inch springform pan. Meanwhile, place rack in the center of the oven preheat oven to 350 degrees. Syrup will continue to thicken as it cools. Boil, uncovered, for 20 minutes or until liquid reduces to ½ cup, has a syrup-like consistency, and turns light amber in color. Discard the star anise and vanilla bean from poaching liquid. Carefully remove apples to a plate cool slightly. Using a large slotted spoon, turn apples twice during poaching time. Poach apples for 10 minutes or until just barely tender. Drop in the vanilla bean and star anise bring to a boil. Stir together the wine, water, and sugar in a large pot or 4-quart Dutch Oven. Using a fork, pierce the bottoms of the Cosmic Crisp apples in a cross pattern, about ¾-inch deep.
Cosmic crisp apple plus#
“It’s exquisite and delicious and not too sweet.”ġ½ sticks unsalted butter, softened, plus more for greasing panġ cup granulated sugar, plus 2 teaspoons, dividedġ to 2 teaspoons glittery sugar, if desired “It’s a French butter cake,” notes Kathryn Grandy, chief marketing officer at Proprietary Variety Management. When baked, Cosmic Crisp apples retain their shape and some of their crimson color, resembling heirloom red glass baubles.
This new cake, specially created for Cosmic Crisp apples by celebrity chef Chadwick Boyd and perfect for the holidays, not only treats the fruit like a flavorful ingredient but also a beautiful adornment. Here are a few ways to enjoy Washington’s newest fruit… It is, if we do say so ourselves, quite possibly the perfect apple. Of course, with its satisfying snap-crunch, the flavorful Cosmic Crisp, a registered trademark, is a good eating apple, too-raw and right out of your hand, or sliced and served with brie or dipped in peanut butter or cinnamon sugar. Its myriad culinary uses include brightening soups, sauces, salads, slaws, and salsas-and even topping pizza. The new apple, developed at Washington State University and grown-at least for now-only in Washington, is good in both sweet or savory dishes as well as raw or cooked, standing up to heat and holding its shape and texture. These traits make the Cosmic Crisp ® super versatile in the kitchen.