Spring is in the air, when a young man's fancy turns to thoughts amorous — what could be more romantic that the rubber tubing poked into the trunks of upstate sugar maples, the hoses encircling the trees allowing the rising sweet sap to flow down into the syrup makers' caldrons for reduction into a clear brown syrup? Time to celebrate!
This multi-maple dessert recipe is a super-sweet indulgence. A cacophony of maple tastes and textures: hot puffy, eggy and chewy maple clafouti with crowned with soft apple slices; rich maple pecan ganache to gussy up the admittedly homeliness of the clafoutis, and lastly a hot, buttery maple sauce, its sweetness tempered somewhat by the apple cider reduction.
Truth be told, ever since I snagged this magnificent copper double boiler with a porcelain insert, I've been itching to use it. You can get a brand spanking new one on Amazon, however the fact that my treasure that proudly bears the marking of noble service was a mere $45; click on that Amazon link and your hopes might deflate faster than these clafoutis do once they've come out of the oven. Haven't I already told you the joys of haunting thrift stores and yard sales? Haven't I?
It was this used but new-to-me double boiler that got me started on the maple ganache. I found that the thickness of the ceramic interior takes longer heat up than my old make-shift, ill-fitting and unstable metal-bowl-over-a-pot method. This copper beauty is positively Escoffierian — whisking the eggs and cream and maple in the deep upper chamber as fine wisps of steam escape from below is very satisfying. I could have gone on whisking all day long.
Now for the clafouti. The apple slices are a neat trick. The sugar toss before the sauté helps form a thin brown crust, so the slices maintain integrity even as the insides soften. Plus this makes it easier to neatly overlap them on top of the batter in the ramekins.
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With a enough forethought, this can be put together without taking much time away from your guests. Have the maple cider sauce done and ready for a quick reheat; the ganache holds well at room temperature; apple slices browned and at the, even the batter can be mixed in advance. It'll be short work to butter the insides of the ramekins, add the batter and apple slices and pop them into a hot oven. Reheat the maple cider sauce on the stove top during the last few minutes of the clafouti baking.
With dessert plates in place, clafoutis move from ramekin to plate with ease, the ganache garnish spooned on top (if you go the piping route, use a tip with a wide opening because the nuttiness of the ganache can clog the holes of smaller tips. Spoon the sauce all around on the plate and pass any additional sauce at the table in a decorative pitcher.
Click here for the recipes for Maple Apple Clafouti, Maple Nut Ganache and Maple Cider Sauce.