Charlotte Aux Pommes A La Normande Recipes

CHARLOTTE AUX POMMES A LA NORMANDE

Steps:

• Cut the crusts from the brread and reserve for other use such as bread crumbs.
• Lightly brush both sides of each slice with butter.
• Line the bottom of a charlotte mold (it should be 6" across by 3" deep --you may use a deeper mold--it will just require extra care in unmolding) with 3 to 4 of the slices of bread cut in triangles and overlapping by about 1/4".
• Line the sides of the mold with 6 to 8 slices cut in rectangles that are the same height, they should also overlap slightly.
• Reserve 3 slices for the top.
• Pre-heat the oven to 350 degrees.
• Saute the apples in the remaining butter for 3 to 4 minutes and add the sugar and cinnamon; stir well and cook another 1 to 2 minutes.
• Pour the apples into the bread-lined mold and press down lightly with the back of a spoon.
• Cover with the reserved slices of buttered cut to fit the space.
• Place the mold on a sheet pan and bake in the oven for 45 minutes.
• Cool for at least thirty minutes and unmold onto a serving plate.
• Serve warm or room temperature with Creme aux Oeufs or apricot sauce.
• Note: This version is not overly sweet, certainly not as sweet as many other Charlottes.

FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)

Steps:

• In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
• To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
• Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
• Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
• Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
• Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
• Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

PORK TENDERLOIN à LA NORMANDE

Steps:

• Preheat oven to 350 degrees.
• Heat butter in an oven-proof skillet over medium heat.
• Rub pepper on pork. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
• Heat oil in same skillet.Stir in onions and garlic;cook 2 to 3 minutes.Stir in apple,Old Bay seasoning and onion soup base; cook until golden brown. Stir in flour; cook about 30 seconds.Add salt and pepper.
• Stir chicken broth into skillet, and bring to a boil; add salt.Transfer to a casserole; cover.
• Bake in preheated oven about 1 1/2 hour or until tender, .
• Remove tenderloin to a cutting board, and cut into diagonal 1 1/2-inch slices. Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth.
• Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.
• Lovely with orzo, rice or roasted potatoes.

CHARLOTTE AUX POMMES (APPLE CHARLOTTE)

Steps:

• Cook and stir bread crumbs in butter over medium heat until toasted and golden brown.
• Mix sugar and lemon peel and cinnamon, set aside.
• Place 1 cup bread mixture in greased souffle dish or casserole pan.
• Top with half the apples and sugar mixture.
• Spoon half the jam on top. Repeat, ending with 1 cup of bread crumbs.
• Bake at 350 oven until apples are tender, about 35 - 40 minutes.
• Beat whipping cream and 2 tablespoons sugar an dvanilla in chilled bowl until stiff. Fold in Rum or Brandy, serve with the Apple Charlotte.

PAIN BRIE ("CRUSHED" BREAD OF NORMANDY)

Steps:

• Dissolve the yeast in one cup of lukewarm water in a large bowl.
• After a minute or two, add one cup of flour and mix.
• Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands.
• Cover the bowl with a towel and let the dough rise overnite at room temperature.
• The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while.
• If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry.
• Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.
• Now, take the dough on your board and pound it heavily with a rolling to flatten it.
• Fold the dough and pound it again until flat.
• Repeat this process 7 or 8 more times.
• Now let the dough (and the cook) rest for ten minutes.
• Form the dough into a ball, place on a board or counter and cover with plastic wrap.
• Let the dough rise for two and a half hours at room temperature.
• Pre-heat the oven to 425 degrees.
• With a small, sharp knife, make five parallel cuts, approximately 1/4" deep, along the top of the loaf.
• Place the loaf on a lightly buttered cookie sheet and bake for 40 minutes or until browned and hollow sounding when knock on the bottom.
• Note: If you are planning to make this bread again in a few days, reserve a cup of dough for a starter and save it in the fridge--but don't keep it past a third day; when you are ready to make the second batch, bring the starter to room temperature, and proceed, skipping the overnight proofing.

POULET à LA NORMANDE

Steps:

• Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
• If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
• Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
• Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.

FRENCH BUTTER COOKIES FROM JOY OF BAKING

Steps:

• In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes).
• Add the egg and vanilla extract and beat until blended.
• In a separate bowl, whisk together the flour, baking powder and salt.
• Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.
• Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half.
• Wrap each half in plastic wrap and refrigerate until firm (at least an hour).
• Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
• Line two baking sheets with parchment paper and set aside.
• Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet.
• Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough.
• Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash.
• Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
• Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges.
• Cool cookies on wire rack.
• Store in an airtight container for up to a week.