Hey, today's the big day. This month, I'm hosting the food battle. So for the occasion, I really wanted to pull out all the stops and outdo myself in terms of photography. But I also wanted to show that it's possible to do something original and off the beaten track for Christmas, without using expensive products like foie gras or scallops. That's why, for this issue #47, I'm bringing you apple pie cookies!
So, before getting to the heart of the matter, a quick reminder: WHAT IS BATTLE FOOD?
It's a culinary challenge created by Carole of "Sunrise Over Sea", organized on the blogosphere where participants have to publish a recipe around a defined theme on a specific date. The recipe can be inspired by a number of sources (blogs, books, old recipe books) or be completely invented, but it must be an "original" for the blog/internet user presenting it. At the end of the battle, a pinterest board is created to collect all the entries, and orders for the next edition are passed on to another blogger.
When I suggested the subject, I thought it would be really nice to see a change in Christmas recipes. And then, when I had to get down to it, I could appreciate just how difficult the challenge was. At first, I thought of making a lemon recipe, which is rarely seen on Christmas tables, but as soon as I try to think outside the box, I fall back on lemon (which becomes hyper-conventional!). I've also flirted with coconut and lime mix, Rafaello-type rocks and that sort of recipe, without really finding the inspiration. Then, while hanging out on Pinterest, I came across a rather original idea (actually not so much in the US, but here in France): apple tart cookies.
As I said in the intro, I liked the idea of honoring the apple, which isn't a "noble" product like you'd find at Christmas (and yet, as a Norman, it still has a special place in my heart!). These apple tart cookies are in fact a mix of mince pies and apple tart, but without using any molds. I found it simple, fun and the perfect way to use up my leftover sweet dough. In fact, I got them all wrong! Because behind their apparent simplicity, the assembly is a bit "gossipy" (as my grandmother would say).
Of course, there's nothing complicated about compote. It's simply flavored with maple syrup and contains a little cornstarch to thicken it. The dough, on the other hand, is a different kettle of fish! But in my eagerness to do things right, I used my tagliatelle machine to make thin, even strips. They turn out great, but if you don't want to spend an hour on assembly (as I do), make the strips a little thicker. This will prevent the dough from cracking during braiding (yes, because more than once I felt like a Top Chef contestant on the Last Chance!).
In any case, I'm delighted with the result, I think these apple pie cookies would look great on a Christmas table...
And now, I can't wait to discover the other bloggers' interpretations:
And if you've enjoyed visiting my blog during this food battle, let's keep in touch via the Facebook page or by subscribing to future posts in the window that opens at the bottom right of your screen.
-
EDIT: After long deliberations with myself, I've chosen Maëva from Cook a life! as the next godmother thanks to her very nice vegan Christmas wreath pavlova with cranberries, pomegranate and pear. Well done Maëva, and make us a great theme for the next one!
And well done to all the participants, you've amazed me with your sweet and savoury recipes!
Find all the recipes on the Battle Food #47 Pinterest and if you have a little time this week, don't hesitate to bake a little cake for the Telethon and share it on social networks with the hashtag #TelethonGourmand
So, before getting to the heart of the matter, a quick reminder: WHAT IS BATTLE FOOD?
It's a culinary challenge created by Carole of "Sunrise Over Sea", organized on the blogosphere where participants have to publish a recipe around a defined theme on a specific date. The recipe can be inspired by a number of sources (blogs, books, old recipe books) or be completely invented, but it must be an "original" for the blog/internet user presenting it. At the end of the battle, a pinterest board is created to collect all the entries, and orders for the next edition are passed on to another blogger.
When I suggested the subject, I thought it would be really nice to see a change in Christmas recipes. And then, when I had to get down to it, I could appreciate just how difficult the challenge was. At first, I thought of making a lemon recipe, which is rarely seen on Christmas tables, but as soon as I try to think outside the box, I fall back on lemon (which becomes hyper-conventional!). I've also flirted with coconut and lime mix, Rafaello-type rocks and that sort of recipe, without really finding the inspiration. Then, while hanging out on Pinterest, I came across a rather original idea (actually not so much in the US, but here in France): apple tart cookies.
As I said in the intro, I liked the idea of honoring the apple, which isn't a "noble" product like you'd find at Christmas (and yet, as a Norman, it still has a special place in my heart!). These apple tart cookies are in fact a mix of mince pies and apple tart, but without using any molds. I found it simple, fun and the perfect way to use up my leftover sweet dough. In fact, I got them all wrong! Because behind their apparent simplicity, the assembly is a bit "gossipy" (as my grandmother would say).
Of course, there's nothing complicated about compote. It's simply flavored with maple syrup and contains a little cornstarch to thicken it. The dough, on the other hand, is a different kettle of fish! But in my eagerness to do things right, I used my tagliatelle machine to make thin, even strips. They turn out great, but if you don't want to spend an hour on assembly (as I do), make the strips a little thicker. This will prevent the dough from cracking during braiding (yes, because more than once I felt like a Top Chef contestant on the Last Chance!).
In any case, I'm delighted with the result, I think these apple pie cookies would look great on a Christmas table...
And now, I can't wait to discover the other bloggers' interpretations:
And if you've enjoyed visiting my blog during this food battle, let's keep in touch via the Facebook page or by subscribing to future posts in the window that opens at the bottom right of your screen.
-
EDIT: After long deliberations with myself, I've chosen Maëva from Cook a life! as the next godmother thanks to her very nice vegan Christmas wreath pavlova with cranberries, pomegranate and pear. Well done Maëva, and make us a great theme for the next one!
And well done to all the participants, you've amazed me with your sweet and savoury recipes!
Find all the recipes on the Battle Food #47 Pinterest and if you have a little time this week, don't hesitate to bake a little cake for the Telethon and share it on social networks with the hashtag #TelethonGourmand
Apple pie cookies
Delicious morsels halfway between cookies and American apple pies!
Compote
- 2 Canadian apples
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 tablespoon white sugar ((depends on the acidity of your apples))
- 1 tablespoon maple syrup
Sweet dough
- 100 g butter
- 50 g powdered sugar
- 200 g flour
- 2 g salt
- 40 g eggs
- 15 g almond powder
- 1 egg for gilding
Paste
- Make the dough by mixing the butter and powdered sugar. Add flour and salt and mix well. Finish with the egg and almond powder. Knead until the dough is well amalgamated, then roll out into a 2 cm-thick cake, wrap in plastic film and chill in the fridge for 30 minutes.
Compote
- Peel apples and cut into large squares. Cook over low heat in a heavy-bottomed saucepan. Add the 2 sugars, maple syrup and cornstarch. Stir well and cook for twenty minutes or so to thicken the compote. Leave to cool for twenty minutes.
Assembly
- Divide the dough into 2/3 1/3 and roll out the other two thirds thinly. Cut out rounds 5-6 cm in diameter. Place a spoonful of compote in the middle of the circle. Brush a small amount of water around the edge.
- Using the remaining dough, cut out strips. Braid alternately (once above and once below) and cover with compote. Fuse well on the outside and brush with egg wash.
- Bake for 20 minutes at 180°C (the pastry should be well coloured).
