Nothing Could Be Sweeter

Apple Fritters and Buttermilk Semifreddo

Fritter:
Combine in a small bowl:

• 1 Tablespoon yeast
• 2/3 cup whole milk, 110°F

Gently pour over yeast mixture:

• 2 cups all-purpose flour

Beat for 30 seconds on low speed in Kitchen Aid with paddle:

• 4 egg yolks
• ½ cup sugar
• ⅓ cup cider
• 2 ounces melted butter
• 1 teaspoon kosher salt
• ½ teaspoon cinnamon
• 1 Tablespoon vanilla extract
• 1 ¼ cups all-purpose flour

Add yeast mixture and:

• 2 Tablespoons all-purpose flour

Beat for 30 seconds on medium speed. Dough will be sticky. Place in sprayed bowl and cover with plastic to rise until double in size.

In the large skillet, combine:

• 2 ounces butter
• 1 vanilla bean
• ½ teaspoon cinnamon
• ¼ cup sugar
• 7 cups apples, ½” cubes

Cook until apples slightly soften, then add:

• ¼ cup apple cider vinegar
• 1 cup cider

Cook over medium-high heat (7-8) until almost all the liquid is reduced. Let cool completely while dough rises.

When dough has risen to double in size, place on floured table and press with well-floured hands into a rectangle, about 1” thick. Lay ⅔ of apple mixture down center of rectangle and fold the dough over the apples in thirds. Press down well and lay the remaining ⅓ apple mixture down center of dough. Fold the dough over the apples and press firmly.

Gently bring the corners of the dough together and form a ball. Place in sprayed bowl and let rise to double in size. Roll on well-floured table to ½” thick and cut with 1” cutter. Place on papered sheet pan, cover with plastic and freeze until ready for service. Fry three to a serving in 350°F oil. Roll in cinnamon sugar.

Sorghum - Buttermilk Semifreddo:

In a very clean saucepan, combine:

• ½ cup water
• 2 cups sugar

Wash down sides of pan and bring to a boil. Cook to 118°F. Meanwhile, begin to whisk:

• 5 egg whites

When syrup is 118°F and whites are beginning to peak, slowly pour syrup in between the whisk, which is on medium speed, and the side of the bowl. Turn mixer to high speed and whisk until the bottom of the bowl feels warm, not hot. 

Soften in cold water:

• 5 leaves of gelatin

Place softened gelatin in:

• ⅓ cup sorghum

Heat in microwave for 10 seconds at a time, until gelatin is melted. Whisk into meringue, and whisk in:

• 1 cup crème fraiche

In the Kitchen Aid bowl, whisk to medium peaks:

• 1 ½ cup heavy cream

Fold cream into meringue mixture and pour into a very clean, very flat half sheet pan. Freeze completely, then cut using the smallest square cutter.

Cinnamon Croquant:

In a very clean saucepan, combine:

• 240 grams fondant
• 160 grams glucose

Heat until mixture just begins to color, about 130-135°C. Remove from heat and stir in:

• 1 teaspoon cinnamon

Pour onto a very clean Silpat on a very flat sheet pan and let cool completely before grinding in the Robot Coupe to a fine powder. Using the small square plastic template, stencil the croquant powder onto a clean Silpat and bake until bubbles appear. The stencil should be complete but not too thick.

— Chef Maggie Davidson