Apple bar, caramel applesauce and caraway ice cream by Miro Uskokovic, Pastry Chef of Gramercy Tavern in New York, NY.
- 8.8 oz/250 g lard
- 7 oz/200 g confectioners’ sugar
- 8.8 oz/250 g buttermilk
- 1 large egg
- 14 oz/400 g all-purpose flour, preferably King Arthur
- 12.3 oz/350 g cake flour, preferably King Arthur
- 0.28 oz/8 g baking powder
- 0.07 oz/2 g salt
Cream lard and confectioners’ sugar in the bowl of a stand mixer until light and fluffy. Add buttermilk and egg and mix. At this point it will look somewhat separated, but will come together once dry ingredients are added. Sift together dry ingredients and add to the mixture, mixing until it just comes together. Divide batter into two equal bundles, wrap with plastic and let sit refrigerated for at least 4 hours, preferably overnight.
- 30 oz/850 g Granny Smith apples, peeled, core removed and grated
- 30 oz/850 g Honey Crisp apples, peeled, core removed and grated
- 2.5 oz/70 g vanilla sugar
- 0.03 oz/1 g kosher salt
- 4.2 oz/120 g semolina
1. Combine both varieties of grated apples with vanilla sugar and salt, then mix well. Place in a cheesecloth lined colander and let drain. After 30 minutes, squeeze out as much juice into a bowl as possible.
2. Take juice, place it in an appropriate pan and reduce over heat by half the volume. Once reduced, add salt and semolina, consistently whisk the mixture for few minutes until you achieve a pudding-like consistency. While still hot, add mixture to drained apple shreds and mix well. Let it cool down completely.
1. Use pastry sheeter to roll out each half of the dough to # 5, (or approximately 5 cm thickness). Cut each sheet in rectangle 13” x 9” dimensions and chill in freezer. Once chilled, place one sheet on the bottom of greased 13” x 9” cake pan, and lightly dot with a fork. On top of the dough, spread all of the apple mixture in an even, single layer. Place second dough sheet on top of the apples. Dot with fork and place in freezer for at least 30 minutes before baking.
2. Preheat oven to 325°F, low fan. Place Apple Bar in oven and bake 30-40 minutes, or until top is lightly browned. Cool down completely and let sit refrigerated before unmolding. Once unmolded, cut into bars or any other desired shape.
- 5.3 oz/150 g granulated sugar
- 5.3 oz/150 g Laird’s apple brandy
- 3.5 oz/100 g unsalted butter
- 0.07 oz/2 g kosher salt
Make dark amber dry caramel by heating the sugar in a pan, deglaze with the apple brandy and reduce by half. Remove from stove and emulsify cold butter and salt. Cool down.
- 17.6 oz/500 g Granny Smith apples, peeled and cored, cut in half
- 8.8 oz/250 Caramel Glaze, divided
Toss apples in 3.5 oz/100 g of Caramel Glaze, then layer it in a hotel pan. Bake in preheated oven on 325°F until tender and starting to fall apart, 15 to 20 minutes. Cool down slightly, but while still warm blend in Vitamix blender with the rest of the caramel glaze. Press through chinois and store.
- 26.5 oz/750 g huckleberries
- 375 g granulated sugar
- 1 oz/30 g lemon juice
1. Combine huckleberries and sugar in an appropriately heavy-bottomed pot and mix well over low heat. Let sit for 30-60 minutes to release some juices.
2. Once sugar dissolves, bring it to boil mixing often so it doesn’t burn. Keep boiling and stirring, and gradually decrease temperature as it starts to thicken. Once it is thicker, after 10-15 minutes continue to stir it almost constantly to prevent from sticking/burning. Check for completion by placing little bit of jam on a frozen plate. It should be nice and thick, and not have any signs of too runny juices on plate. It should still run a bit, but have more of a gloppy consistency when done. If not done cook it while stirring for another 5 minutes and check again.
3. When done cool down completely, add lemon juice and mix well. If looking for a smooth jam, blend it in a food processor.
Caraway Ice Cream
Caraway Milk Infusion:
- 45.8 oz/1300 g whole milk
- 2.3 oz/65 g caraway seeds
Combine milk and caraway seeds in an appropriate pot and bring to boil. Turn off, remove from stove, cool down completely and store refrigerated overnight. Strain before using.
- 45.8 oz/1300 g Caraway Milk Infusion
- 10.5 oz/300 g granulated sugar
- 4.6 oz/130 g glucose syrup
- 0.28 oz/8 g kosher salt
- 1.4 oz/40 g potato starch
- 21.16 oz/600 g heavy cream
- 7 oz/200 g mascarpone cheese
Combine milk infusion, sugar, syrup and salt in a large pot and bring to boil. Mix cream with starch into slurry and whisk in boiling liquid. It will immediately start to thicken. Turn down temperature and simmer for couple of minutes, stirring constantly, and paying close attention to bottom as starch burns fast. Take off the stove and add mascarpone, blend well, strain through chinois, and cool down completely. Let it sit overnight before spinning in ice cream maker.
Oat and Emmer Crisp:
- 4.4 oz/125 g light brown sugar
- 0.07 oz/2 g kosher salt
- 2.5 oz/70 g unsalted butter, room temperature
- 1.76 oz/50 g egg whites
- 2.8 oz/80 g emmer flour
- 3.5 oz/100 g walnuts, chopped
- 7 oz/200 g local oats
In a bowl, combine brown sugar, salt, butter and egg whites and mix well to combine into a paste. Add emmer flour and mix just enough to combine. Add walnuts and oats and toss well. Spread on silpat-lined sheet tray and bake in preheated oven on 325°F until golden brown, stirring and tossing every 4 minutes.
- Granny Smith apples
- Simple syrup
- Ascorbic acid
Slice apples very thin using slicer. To simple syrup, add pinch of ascorbic acid then compress apple slices with it. On a silpat-lined sheet tray spread apples and dehydrate at lowest oven temperature for couple of hours. Store in airtight container with silica gel packages.
On a plate, schmear caramel applesauce with small offset spatula. Warm Apple Bar slightly, dust it with confectioners’ sugar and place it in the middle of the plate. Add few dots of huckleberry jam around and on the top of the bar. On the left side, place tablespoon of Oat and Emmer Crisp, and on top place quenelle of Caraway Ice Cream, top finished with an apple chip.