Many thanks for this cookbook, chock full of delicious recipes, which inspired this story. The Silver Palate Cookbook - Julee Rosso & Sheila Lukins. Shape + Structure, LLC for beautiful wooden surfaces.Ībi Fawcett - For camera and lighting assistance. Music: By Dana Boule - Swinging in the 7th - Songs of Paris Laurie Griffith (Sheila Lukins long time assistant) - For letting me bounce off my ideas to you about Sheila and this story. For the glaze substitute Maple sugar for granulated sugar. As a finishing touch, cake can be brushed with glaze, as needed.Īndrew Engle - For all the ideas and resources you so generously shared for this story. Crystallized ginger diced and folded into batter and later used for a decorative garnish on top of cake.ģ. apple brandy, such as Apple Jack or Calvados. This is a versatile recipe, here are a few substitutes I have tried: 1. Chopped pear for the apple, and pear brandy for the Calvados or applejack.Ģ. Somewhere deep in my imagination, visions of a dreamy spiced apple cake have long swirled in my head. However, I usually use a 10" tube pan which works really well and slightly reduces the cooking time. The recipe calls for a 10” round cake pan. Sheila remains a great inspiration to me, and I am sure to many others. Sadly, Sheila Lukins past away later that year from a sudden illness. That dinner proved to be a very special evening! Sheila was a guest along with some friends. In 2009 Andrew, who is great chef, was invited to cook a dinner at James Beard Foundation in NYC, a prestigious honor. An absolutely delicious cake, it’s moist, has great texture and is full of flavor. It was a small individual cake, with warm apple cider glaze and garnished with candied walnuts and caramel sauce.
On the dessert menu was my restaurant version of The Silver Palate’s Chunky Apple Walnut Cake.
Andrew Engle was the chef, and Sheila Lukins was a personal friend of his. It was there, that I was able to gush and tell her how much The Silver Palate Cookbook meant to me from a culinary standpoint.įlash forward to 2007, when I was working as pastry chef at The Laundry restaurant in East Hampton. Then, in 2004 I went to a book signing for her book Celebrate. Years later I saw Sheila Lukins, who had a home in the Hamptons, at a farm stand. Calvados tends to use cider apples and some pears. One of the differences between Calvados and applejack is the fruit used for mashing. By the time applejack became a commercial endeavor, pot stills were used for distillation, but the applejack nickname persisted. Suffice it to say, it was a fun and fiery evening…and the NY Mets were triumphant! The practice of 'jacking' or fractional freezing was used to concentrate the alcohol. As it turns out I was a bit liberal with the red pepper flakes. On the menu was Silver Palate’s Pasta Sauce Raphael, a spicy tomato sauce.
#Applejack brandy cake series#
We still laugh about the evening we invited a group over to watch the World Series finals. My taste tester for all of this cooking was my boyfriend, now husband Shimon. They adapted classic recipes, updating them with new flavors while simultaneously making them approachable for the home cook. The cookbook authors, Sheila Lukins and Julee Russo, were culinary pioneers.
0 kommentar(er)
