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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Smoked Apple Puree

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Smoked Apple Puree Empty Smoked Apple Puree

    Post by Lobo Sat 16 Jan 2016, 10:26 pm

    Smoked Apple Puree Img13l
    Smoked Apple Puree
    Smoked Apple Puree Translucent
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    Prep Time: 30 minutes
    Cook Time: 80 minutes
    Servings: 12
    Created by Chef Chris DiMinno, this apple puree will complement his roasted chicken and roasted pork loin. Feel free to substitute another type of red apple for the Honeycrisp, such as Pink Lady or Macoun, but don’t use Red Delicious or a green variety. Depending on the size of your smoking surface, you might need to smoke the apples in 2 batches.

    If you don’t have a smoker, you can add 1 Tbs. liquid smoke when cooking the apples. Alternatively, for a more savory result, stir in 2 Tbs. rendered bacon fat when pureeing the apples. The flavor will be different but still delicious.






    • 19

    Ingredients:


    • 4 lb. Honeycrisp apples (about 10 apples), peeled, cored and quartered
    • 8 Tbs. (1 stick) unsalted butter, diced
    • 1/2 cup white wine
    • 1/2 cup water

    • 1/2 cup sugar
    • 1 tsp. fine sea salt
    • 1/2 tsp. freshly ground white pepper
    • 1 tsp. freshly grated nutmeg

    Related Recipes


    Directions:

    Set up a stovetop smoker with applewood chips according to the manufacturer’s instructions. Alternatively, preheat a gas grill and place applewood chips in a smoker box. Place the quartered apples in the smoker or on the grill and smoke for 1 hour.

    Remove the apples from the smoker and thinly slice them. Place in a large saucepan or a small stockpot and add the butter, wine, water, sugar and salt. Cover with a tight-fitting lid and set over medium heat. Cook the apples, stirring every few minutes, until they are very soft and falling apart, about 20 minutes. Stir in the white pepper and nutmeg.

    For a smoother texture, transfer the apple mixture to a blender and puree until smooth. For a coarser texture, puree in a food processor until the desired consistency is reached. Makes about 6 cups.

    Recipe Courtesy of Chris DiMinno, Head Chef, Clyde Common, Portland, OR.
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