tbb113
11-25-2004, 10:36 PM
I made these for Thanksgiving Dinner and they are EXCELLENT. I made the cake Tuesday night, the caramel sauce and apples on Wednesday and whipped the cream Thursday morning.
Food & Wine - November 03
Active 1 hr 20 minutes; Total: 2 hr 30 min
12 Servings
The parfait can also be assembled in one large glass bowl
Cake
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1 stick (4 oz) unsalted butter, softened
1 cup packed dark brown sugar
1 tbs unsulfured molasses
1 large egg, beaten
1 cup buttermilk
Caramel Sauce
1 cup sugar
1/4 cup water
1 1/2 cups heavy cream
1 tsp cinnamon
Apples
1 stick (4 oz) unsalted butter
8 large Granny Smith apples - peeled, cored and thinly sliced (12 cups)
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 quart chilled heavy cream
1. MAKE THE CAKE: Preheat the oven to 350. Butter and flour a 12x17 inch rimmed baking sheet. In a medium bowl, whisk the flour with the baking soda, salt, cinnamon, cloves, and allspice. In a large bowl, using an electric mixer, beat the softened butter with the brwon sugar and molasses at medium speed until combined. Add the egg and beat until blended, then add the dry ingredients in 3 batches, alternating with the buttermilk. Scrape the batter onto the prepared baking sheet and smooth the surface.
2. Bake the cake in the center of the oven for about 20 minutes, or until springy. Let cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
3. MEANWHILE, MAKE THE CARAMEL SAUCE: In a medium saucepan, combine the sugar and water and cook over moderately high heat, stirring until the sugar dissolves. Cook without stirring until a deep amber caramel forms, 5 to 6 minutes. Remove from the heat and carefully add the cream. Once the bubbling subsides, return the caramel to moderate heat and cook, stirring occasionally, until the sauce is slightly thickened, 5 to 6 minutes. Whisk in the cinnamon. Transfer the caramel to a heatproof pitcher
4. PREPARE THE APPLES: In a large skillet, melt 4 tbsp of the butter. Add half the apples and cook over high heat, tossing occasionally, until lightly browned, about 4 minutes. Add half each of the granulated and brown sugars and cook, stirring occasionally, until the apples are carmelized and very tender, about 6 minutes. Transfer the apples to a plate, rinse out the pan and repeat with the remaining butter, apples, and sugars.
5. In a alrge bowl, using an electric mixer, beat the cream until medium soft peaks form. Using a 2 1/2 inch biscuit cutter, stamp out 24 rounds of the cake. Spoon 1 tbsp of caramel sauce into each of 12 large glasses. Add about 2 tbsp of apples and 1/4 cup of whipped cream to each glass. Plass a cake round in each glass. Repeat with the remaining ingredients, ending with whipped cream. Refrigerate for at least 30 minutes or overnight. Let stand at room temperature for 15 minutes. Serve
MAKE AHEAD: The parfaits can be assembled early in the day and refrigerated. Let stand at room temperature for 15 minutes before serving
Food & Wine - November 03
Active 1 hr 20 minutes; Total: 2 hr 30 min
12 Servings
The parfait can also be assembled in one large glass bowl
Cake
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1 stick (4 oz) unsalted butter, softened
1 cup packed dark brown sugar
1 tbs unsulfured molasses
1 large egg, beaten
1 cup buttermilk
Caramel Sauce
1 cup sugar
1/4 cup water
1 1/2 cups heavy cream
1 tsp cinnamon
Apples
1 stick (4 oz) unsalted butter
8 large Granny Smith apples - peeled, cored and thinly sliced (12 cups)
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 quart chilled heavy cream
1. MAKE THE CAKE: Preheat the oven to 350. Butter and flour a 12x17 inch rimmed baking sheet. In a medium bowl, whisk the flour with the baking soda, salt, cinnamon, cloves, and allspice. In a large bowl, using an electric mixer, beat the softened butter with the brwon sugar and molasses at medium speed until combined. Add the egg and beat until blended, then add the dry ingredients in 3 batches, alternating with the buttermilk. Scrape the batter onto the prepared baking sheet and smooth the surface.
2. Bake the cake in the center of the oven for about 20 minutes, or until springy. Let cool in the pan for 10 minutes, then invert onto a wire rack and let cool completely.
3. MEANWHILE, MAKE THE CARAMEL SAUCE: In a medium saucepan, combine the sugar and water and cook over moderately high heat, stirring until the sugar dissolves. Cook without stirring until a deep amber caramel forms, 5 to 6 minutes. Remove from the heat and carefully add the cream. Once the bubbling subsides, return the caramel to moderate heat and cook, stirring occasionally, until the sauce is slightly thickened, 5 to 6 minutes. Whisk in the cinnamon. Transfer the caramel to a heatproof pitcher
4. PREPARE THE APPLES: In a large skillet, melt 4 tbsp of the butter. Add half the apples and cook over high heat, tossing occasionally, until lightly browned, about 4 minutes. Add half each of the granulated and brown sugars and cook, stirring occasionally, until the apples are carmelized and very tender, about 6 minutes. Transfer the apples to a plate, rinse out the pan and repeat with the remaining butter, apples, and sugars.
5. In a alrge bowl, using an electric mixer, beat the cream until medium soft peaks form. Using a 2 1/2 inch biscuit cutter, stamp out 24 rounds of the cake. Spoon 1 tbsp of caramel sauce into each of 12 large glasses. Add about 2 tbsp of apples and 1/4 cup of whipped cream to each glass. Plass a cake round in each glass. Repeat with the remaining ingredients, ending with whipped cream. Refrigerate for at least 30 minutes or overnight. Let stand at room temperature for 15 minutes. Serve
MAKE AHEAD: The parfaits can be assembled early in the day and refrigerated. Let stand at room temperature for 15 minutes before serving