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Side Dishes

Side dishes,
recipes prepared by the Happy Chief Cook

  1. Cauliflower-Broccoli Gratin
  2. Sweet Bites with a Twist
  3. Tapenade
  4. Three types of Apple Flambe

 

DutchTHREE TYPES OF APPLE FLAMBE

These apples flambé fit well with wild dishes, but also delicious with coffee.
The apples flambé are original dishes from the Happy Chief Cook.
The dishes are simple to prepare.

Flambé Apple 1

Apple flambé prepared with red wine and Calvados.

Apple flambe prepared with red wine and Calvados.

Servings: 2.
Ready in ± 15 minutes.

Ingredients:

2 apples (Granny Smith),
30 grams butter,
2 tablespoons olive oil,
4 tablespoons wild fond.
150 cl red wine (1 glass) (Chénas, Gerard Lapierre, 2006),
50 cl Calvados (VSOP, Chateau du Breuil),
4 tablespoons cream,
1.5 teaspoon ground cinnamon.

Directions:

Leave on a high heat melt the butter with the olive oil.
Once the butter begins to brown, add the wild fond, the red wine and 1 teaspoon cinnamon.

Stirring the liquid continuous to thicken it up until a fourth.

Add the apple in the sauce and stirfry it for 3 to 5 minutes.

Turn off the hood!

Cover it with the Calvados and flambé.
Once the flames are gone, remove the apple pieces from the pan and keep them warm.

Add the cream to the sauce, and let the sauce boil until it becomes a viscous liquid.

Divide the chopped apple flambé on the plates and pour a few tablespoons of sauce on top.

Finally sprinkle half teaspoon cinnamon over the apple.

Enjoy!

Flambé Apple 2

Apple flambé prepared with white wine and Calvados.

Apple flambe prepared with white wine and Calvados.

Servings: 2.
Ready in ± 15 minutes.

Ingredients:

2 apples (Granny Smith),
30 grams butter,
2 tablespoons olive oil,
8 tablespoons wild fond,
150 cl of white wine (1 glass) (Burgundy, Chardonnay, Aîné Bouchard & Fils, 2007),
50 cl Calvados (VSOP, Chateau du Breuil),
4 tablespoons cream,
1.5 teaspoon ground cinnamon.

Directions:

Leave on a high heat melt the butter with the olive oil.
Once the butter begins to brown, add the wild fond, the white wine and 1 teaspoon cinnamon.

Stirring the liquid continuous to thicken it up until a fourth.

Add the apple in the sauce and stirfry it for 3 to 5 minutes.

Turn off the hood!

Cover it with the Calvados and flambé.
Once the flames are gone, remove the apple pieces from the pan and keep them warm.

Add the cream to the sauce, and let the sauce boil until it becomes a viscous liquid.

Divide the chopped apple flambé on the plates and pour a few tablespoons of sauce on top.

Finally sprinkle half teaspoon cinnamon over the apple.

Enjoy!

Flambé Apple 3

Apple flambé prepared with Calvados.

Apple flambe prepared with Calvados.

Servings: 2.
Ready in ± 15 minutes.

Ingredients:

2 apples (Granny Smith),
30 grams butter,
2 tablespoons olive oil,
8 tablespoons wild fond,
100 cl Calvados (VSOP, Chateau du Breuil),
0.1 liters cream,
1.5 teaspoon ground cinnamon.

Directions:

Leave on a high heat melt the butter with the olive oil.
Once the butter begins to brown, add the wild fond, half of the Calvados and 1 teaspoon cinnamon.

Stirring the liquid continu to thicken it up until a fourth.

Add the apple in the sauce and stirfry it for 3 to 5 minutes.

Turn off the hood!

Cover it with the Calvados and flambé.
Once the flames are gone, remove the apple pieces from the pan and keep them warm.

Add the cream to the sauce, and let the sauce boil until it becomes a viscous liquid.

Divide the chopped apple flambé on the plates and pour a few tablespoons of sauce on top.

Finally sprinkle half teaspoon cinnamon over the apple.

Enjoy!

A Happy Chief Cook's Original, added January 10, 2010.