On a Saturday afternoon, I am all prepared to attend my masterclass with LBB (Little Black Book Delhi) and USA apples at Grappa, Shangri La. The event was to promote the usage of USA apples in India. The U.S. apple export council represents five apple producing states and accounts for nearly 40% of the total apple production in the U.S. As a strong proactive trade association, they advocate apples internationally and have successfully done since 1993. To honor USA apples, Grappa had curated 3 cocktails and 3 desserts using the USA apples.
I am going to write about the recipes which I really enjoyed and would recommend you to try at home.
USA apple Berry Shrub
What worked: The fruity flavors on the hot summer evening with a splash of gin, it was an absolute delight.
Ingredients: 60 ml London Dry Gin, 100 ml fresh USA apple juice, 10 ml Cherry Shrub, Soda to top.
Methods of preparation Put London dry gin, fresh USA apple juice and cherry shrub in a shaker and shake well. Pour in a crystal highball glass and top it up wth soda. Garnish with red berries.
USA apple Berry Shrub
Asian USA apple Sour
What worked: I absolutely loved the smoky flavor of Sochu with the fruitiness of USA apples.
Ingredients: 30 ml Sochu, 30 ml Vodka, 30 ml fresh USA apple juice, 15 ml fresh lime juice.
Methods of preparation Put all ingredients in a shaker and shake well. Pour in a crystal martini glass and serve. Garnish with an edible flower.
Asian USA apple Sour
Salted Caramel USA Apple Tart with dehydrated Apple chips
What worked: The crispy dough with the gooey apple filling, just a bite of heaven.
Ingredients: 450 gm Milkmaid, 4 gm Sea salt- finely grounded.
For sweet dough– 250 gm unsalted butter, 125 gm Icing sugar, 750 gm flour, 2 eggs, 5 gm Vanilla essence. 250 gm Summer Berries.
For filling– 1000 gm Apple, 100 gm Sugar, 20 gm Lemon Juice.
For Streusel– 125 ml Butter, 85 ml Castor Sugar,
Methods of preparation
1. Boil one can of milkmaid in water for about 4 hours on a slow flame to make thick caramelized milk.
2. To make sweet dough, mix butter and powered sugar cream and add eggs followed by flour.
3. Cover the dough in plastic bag and keep in chiller to set.
4. Remove the dough from the chiller, roll at 1 mm thickness and line a tart mould and blind bake at 180 Celsius for 18 minutes. Peel and cut the apple, mix it with
Sugar, cinnamon powder and lemon juice, place it in baking tray and bake at 165 degree Celsius for 15 minutes.
5. For making streusel- mix ingredients together with spatula, do not over mix, it should remain crumbly. Bake the crumble mixture at 180 degree Celsius for 15 minutes until it turns in golden color with crunchy texture.
6. To finish take the pre-baked tart, pour one spoon of caramelized thickened milkmaid, sprinkle some sea salt, arrange slow baked apples on top. Sprinkle streusel, place the tart in the oven for 2 minutes and serve it with warm apple chips. Garnish with Summer berries.
Salted Caramel USA Apple Tart with dehydrated Apple chips
Do try these recipes and let me know your take on them. Feel free to write your feedback on these recipes in the comment section. 🙂
