Sesame Tuile Napoleon with Gingered Apple Flambe
Makes 3 cups batter, 1 cup batter yields 1 cookie sheet
1/4 cup milk
9 tablespoons unsalted butter
1 cup sugar
3 tablespoons corn syrup
1/8 teaspoon kosher salt
2 1/2 cups white sesame seeds, untoasted (plus more for garnishing finished dish)
1 tablespoon butter
1 tablespoon minced ginger
3 large Fuji apples, peeled, cored, halved, 1/2-inch slices
1/3 cup Gosling's rum
2 tablespoons brown sugar
Juice and zest of 1 lemon
Store bought Tempt Vanilla Hemp Ice Milk or other high quality vanilla ice cream
To make tuiles: in a saucepot, bring milk, butter, sugar, salt, and corn syrup to a simmer. Pour over sesame seeds in a heat-proof bowl and stir to combine. When cooled, cover with plastic wrap and refrigerate overnight. The next day, spread mixture on a silpat on a rimmed baking sheet and bake at 300 degrees convection (325 standard) until golden brown (20-25 min.) Let cool before breaking apart (about 10 minutes).
To finish: in a small saute pan, melt the butter and add the ginger and apples. Saute until apples are almost soft, about 4 minutes. Flambe with rum, reduce 3/4 away. Add sugar, zest, juice and check for flavor. Make napoleon, alternating. Serve with ice cream on the side. Garnish all with sesame seeds.
Maitake CoffeeCreated with Rao's coffee company. Ming's Blue Ginger house blend fortified with maitakes, resulting in unparalleled richness and depth of flavor. Maitakes are known to have immune-boosting effects, as well.
Angela and Seth Raynor's Grilled Lobster Tails with Summer Herbed Butter Roasted Potatoes
Mom and Pops' Red Roast Duck with Scallion Pancakes
Michele Fadden's Warm 5-Spice Apple Turnover with Cranberry-Ginger Sauce