![]() Remarkably he did not die with high cholesterol, in fact he never had a cholesterol problem and tended to be too lean. He would deny it, but I remember many a morning watching him eat Entenmen’s coffee crumb cake with a pat of butter on each bite. He was the one that got me thinking about an apple tart. This was one of those weeks where he has been my ethereal companion. He comes around in my thoughts and sits on my shoulder and just hangs with me for a time. He passed almost 4 years ago now, and from time to time I just miss him. What got me to make an apple tart had to with with the fact that my Dad has been on my mind a lot lately. The blue adds just a fine layer of muskiness to the cheese, which makes a flavor profile that is pure genius. It’s not the sharp variety you find in mass plastic packs at the market, but rather it’s meaty and woodsy, it’s toothsome and delicately aromatic. The result is a dense cheddar with a gorgeous earthy quality. The gorgeous blue vein comes from an inoculation of Penicillium roqueforti, which is introduced a week into the the aging process. The cheeses are handmade and spend 4 months in the creamery’s underground cellar to mature. In 2006 the newer generation took on the challenge of creating small production artisanal cheeses and experimenting with different and exciting combinations- this is one of them. The family heralds from Switzerland and for years produced high production cheeses of little note. Sometimes the best tasting food is not the best looking food.Roelli Cheese is located in Wisconsin, the land of dairy and cheese. Just plop the apples in the center of the dough and pull up the edges, glaze it and throw it in the oven. Usually baking is such a precise exercise, but galettes are so willy-nilly. Galettes are super friendly to make – in fact, the more rustic the better. (My apologies to all checkout assistants for placing half-eaten produce on the belt.) On more than one occasion I’ve taken my eye away from Quinn at the store, only to find him gnawing on an apple. I like using brown sugar, because when it’s mixed with melted butter, you’re only a few steps away from caramel and that means caramel apple! I’m not the only green apple fan in my house. You can always compensate the tartness by adding sugar, brown being my choice over regular white sugar. A tart (the apple, not the granny) and very unsweetened variety, it holds up well for pies and crumbles. The story goes, as she threw crab apple cores from her kitchen window, not good enough to cook with, they started to take on a new sprout and the Granny Smith was born. Her real name was Maria Ann Smith, and she owned a small orchard in Australia. The Gala’s, Red Delicious or Braeburn’s just seem too chewy and waxy to me, and there’s something about that cracking noise and the tiny fireworks of juice exploding when you bite into a Golden Delicious or a Granny Smith. And it’s like an apple’s destiny to be in a pie…or, for that matter, a galette, which was the apple of my eye today. Apples just seem to be in it for the recipes. ![]() Cherries, berries and some other fruits start off their season with price tags equivalent to a family SUV before tapering off to a decent level. One thing I really like about apple season is how we’re still able to buy them at great prices, even at the start.
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