Landimolles ou Andimolles (apple crêpes picardes aux pommes) - Untested

https://philandcocuisine.canalblog.com/archives/2024/02/01/40191065.html

Pour une vingtaine de crêpes, il vous faudra :

500 g de farine

6 œufs

75 cl de lait

25 cl d’eau 

100 g de vergeoise (brown sugar)

50 g de beurre fondu

15 cl d’eau de vie de pommes (ou du calvados)

2 cuillères à soupe de crème fraîche

sel

1 couenne de lard gras et du saindoux (ou du beurre)

6 à 8 pommes

beurre

vergeoise

eau de vie de pommes 

1. Pour la pâte à crêpes : battre les œufs allongés d'eau avec une pincée de sel. Dans un saladier, mettre la farine, les œufs, la vergeoise et fouettez.
2. Incorporez peu à peu le lait et le beurre fondu, l'eau de vie de pommes, la crème fraîche, mélangez et laissez reposer au frais 1 à 2 heures. Si vous avez quelques grumeaux dans votre pâte à crêpes, un petit coup de mixeur plongeant les supprimera ;-)
3. Pour respecter la recette originelle : trempez la couenne dans du saindoux et graissez une crêpière avec. Si vous n’en n’avez pas, graissez votre poêle avec du beurre. Versez la pâte dans la poêle et réalisez une crêpe un peu épaisse. Procédez ainsi jusqu’à épuisement de la pâte.
4. Réservez les crêpes dans une assiette recouverte et posée sur une casserole d'eau en ébullition, pour les garder au chaud.
5. Faire revenir dans une poêle avec un morceaux de beurre des pommes en morceaux sucrées avec de la vergeoise blonde et flambez avec de l'eau de vie de pommes. 
6. Garnir chaque crêpe de pommes caramélisées.
7. À déguster tiède. Les plus gourmands, ajouteront une boule de glace à la vanille ;-)

 

Test 2 - Terrine de pommes Grand'mère

This is a mashup of the following 2 recipes, which I've tried to translate into Imperial measurments:
http://www.750g.com/terrine-de-pommes-grandmere-r41498.htm
http://madame.lefigaro.fr/recettes/terrine-de-pommes-grand-mere-100901-202345

1 - A successful first try. I used Erica's old apples from last fall (it was March 19, 2018 when I made it) and followed the recipe to a T (except for letting the apples cool; and how to add the butter and eggs). I baked it in a bread loaf pan, and I wonder how it would turn out in a shallower pan? However, it turned out much more custardy and less solid than I expected. I wonder if the age of the apples and the variety and the amount of time they dried in the oven were not quite right? I wonder about letting the apples dry more, or even doing a short round in a dehydrator, and then baking them, if they would re-absorb some of the sugar, butter and egg and make a more dense thing?

2 - I did not make the crème anglaise and if it's to be a pudding on its own, the crème anglaise is essential. All by itself, it is a bit flat. I even tried it with just some cream, and it was just fine. So then I had this huge pot of apple pudding. What to do? I made apple turnovers! And it was great as the stuffing because it was dryer and more solid and less sweet than the other apple turnovers I've had tend to be. This may become a turnover recipe instead of a pudding recipe.

3 - Woopsie, I have found places where the instructions could be made more clear, which I will do right away. I skipped steps because I glossed over them.

4.4 lbs. apples 

1 Tbsp. lemon juice

1/4 cup Calvados (or brandy)

(Optional: 2 Tbsps. apple cider, if you have it)

3/4 cup butter, chopped

1/2 cup sugar 

4 eggs

1 recipe of crème anglaise 

1. Preheat oven to 225F and prepare a bain-marie.
2. Peel and core the apples and rough chop them. 
3. On the stove top, cook them with the Calvados and lemon juice (and apple cider if using) for about 10 minutes to allow the Calvados and juice to get taken up by the apples.
4. On a cookie sheet an oven-proof dish, bake the apples, uncovered, for 30 minutes, to allow it to dry out. NOTE - Should this be longer to dehydrate the apples? Does this matter on the freshness of the apple?
5. Once the stewed apples have dried out a bit, place in an oven-ready container that will fit in your bain marie. Mix in the butter and stir until it is completely melted and incorporated. Set aside to allow to cool enough so that when you add the eggs, it won's cook them right away.
6. Increase the oven temperature to 325F and put in the bain marie pan to heat up the water.
7. Meanwhile, whisk the eggs with the sugar until the mixture grows pale.
8. Once the apple mixture is cool enough, add the egg and sugar mix and stir until thoroughly combined. 
9. Grease a (what kind of pan? It makes about a cup more than my bread pans can take - how would it be in a gratin dish or lasagna dish? - a large dish makes it difficult to use a bain marie...) and pour in the mixture.
10. Bake, setting the dish in the bain-marie, for 40 minutes or until the egg has set.
11. Serve the warm terrine with a drizzle of crème anglaise (and maybe a filet of honey?).

Untested - Tarte tatin

Part 1
1 Pie Crust recipe
Part 2 - the filling

7-9 apples, such as Gala, Boscoop or Pink Lady 

4 oz. of sugar

1/2 cup of butter
1 tsp. cinnamon powder (optional)

1/4 cup Calvados or Apple cider (optional)

1 tsp. vanilla extract

1. Make the pie dough and refrigerate as you prepare the filling.
2. Peel, core and slice the apples lengthwise into eighths.
3. In an oven-proof skillet, add the sugar, the butter in pinches, the vanilla and, if using, the Calvados or apple cider. (is it better to start with everything or to only have the sugar and add the rest once it starts to caramelize?)
4. On medium heat, cook this mixture until it starts to turn golden, which is the sign that it's turning into caramel. Don't worry if the liquid colours unevenly.
5. NOTE: Be very careful not to touch the caramel or try to taste it - it's super boiling hot and can seriously burn you!
6. Remove the pan from the heat source and add the apples, with the cut-sides facing up (you'll be turning the dish upside-down to serve, which is what makes a Tarte Tatin so distinctive). Try to crowd in the apples since they will decrease in size as they cook.
7. Put the pan back on the heat source and cook for another 15 - 20 minutes, or until the apples are soft. Remove the pan from the heat source and allow it to cool.
8. Heat the oven to 375F.
9. Roll out the pie dough and cover the cooled apples with it, tucking it into the sides of the pan.
10. Bake for about 20 minutes or until the crust is a deep golden.
11. To transfer the pie to a plate, allow it to cool about 30 minutes but don't let it get cold, otherwise the caramel may solidify in your skillet! When it's still warm, turn a serving plate upside-down over the skillet and flip the pie over onto it. This is a heart-stopping moment, but I have faith that you can do it! 

http://allrecipes.fr/recette/9289/tarte-tatin---la-fleur-de-sel-de-gu-rande.aspx
http://www.jamieoliver.com/recipes/fruit-recipes/the-world-famous-tarte-tatin/#c36cY3yHHdDpis22.97
http://www.foodnetwork.com/recipes/anne-burrell/apple-tart-tatin-recipe.html
http://www.canadianliving.com/food/classic_tarte_tatin.php
http://www.epicurious.com/recipes/food/views/Tarte-Tatin-104777