Roasted Braeburn Apple Jam Recipes

BISCUITS WITH APPLE CRISP JAM

Steps:

• Preheat the oven to 375 degrees F.
• Core and peel the apples, then cut them each in half and each half into thin slices. Put them in a bowl with the molasses, cinnamon, ginger, lemon zest and juice, 1 tablespoon brown sugar and 1/2 teaspoon salt. Toss to blend.
• Combine the flour, nutmeg, remaining brown sugar and remaining 1/2 teaspoon salt in another bowl. Add cubed butter and break it up with your fingers, integrating the flour with the butter.
• Grease the bottom and sides of a shallow rectangular 6-by-12-inch baking dish with the remaining tablespoon butter. Layer the apples in the dish evenly with the flour mixture. Place the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife, 35 to 40 minutes. Let cool.
• Break up Cream Biscuits into large chunks. Layer into a bowl or large jar, so that layers of fruit, topping and biscuits are stacked on top one another.
• Preheat oven to 350 degrees F.
• Sift together the flour, baking powder, granulated sugar and salt in a large bowl. Add the cream to the dry ingredients. Use your hands to mix the dough, taking care that all ingredients are well blended. Turn the dough out onto a lightly floured surface and pat down with floured hands until it is about 1-inch thick. (If the outside edges start to show cracks, cup the outer edge with your hands and push the dough towards its own center.)
• Lightly flour a knife (to avoid sticking as you cut) and slice the dough into 1 1/2-inch squares. Reflour the knife each time you make a cut.
• Arrange the biscuits with some distance between each on a nonstick baking sheet or one lined with a sheet of parchment. Bake until they start to brown lightly, 15 to 18 minutes.

CHESTNUT-CRUSTED SALMON WITH ROASTED APPLE JAM

Steps:

• In a large heavy-bottomed pot add a small amount of oil, add the onions, sugar, cinnamon, nutmeg and salt. Lightly caramelize the onions, and then the calvados to deglaze the pan. At this time, add the apples and cook until they are very tender, then put the pot in a preheated 350 degree oven for 10 minutes. Take out the cinnamon stick and let cool.
• For the Braised Red Cabbage: In a large heavy-bottomed pot sweat the shallots in the butter. Then add the shredded cabbage and let cook for 5 minutes. Finish by adding the salt and pepper and sherry wine vinegar. Let cook for 5 more minutes and reserve for later.
• For the Butternut Squash Pan Sauce: Take the squash and cut it in half. Cut off the bottom of the squash (bulb shaped) and medium dice it. In a pot sweat the onions then add the diced squash, let cook for 5 minutes and then add the Calvados, let the alcohol cook off then add the vegetable stock and bring to a simmer. Let simmer until tender, puree in a blender until smooth. Cut the top of the squash (cylinder shaped) into small dice and leave it raw until needed.
• For the Chestnut Crust: Peel chestnuts and then steep them in some apple juice until tender about 1 hour. Then puree chestnuts and add the butter and the breadcrumbs. The texture will be pasty. Reserve.
• To assemble the dish, quickly sear both sides of the salmon and then dry off the top part of the salmon. Spread the chestnut crust on, about 1/4-inch thick. Put in a preheated 350-degree oven for 5 minutes. While fish is in the oven heat the cabbage up in a little bit of butter. Take the butternut squash sauce and heat in a small pot with the small diced butternut. Add a pinch of fine herbs to the sauce. On a 12-inch plate make 2 quenelles of the apple jam and place them at 3 and 9 o'clock. The cabbage goes in the middle and the salmon on top. The sauce goes around. The seeds that were saved, you can wash them very well and salt them and then dry them out in the oven at 200 degrees. Then sprinkle around.

ROASTED APPLES AND FENNEL

Steps:

• Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.