TAFFY APPLE PIE WITH BACON BRITTLE ICE CREAM

Jersey Shore Chefs Association Winterfest Dinner will be highlighting this dessert. Winterfest 2012 is a supporter of the Foodbank of Monmouth and Ocean Counties and the Victor J. Houston Scholarship fund.
Chef-Owner Carol Wallack
Sola – Chicago, IL, USA
Yield: 12 servings

Sugar 4 Oz
Light brown sugar 4 Oz
Flour 1/4 C
Cinnamon, ground 1 tsp
Nutmeg 1/4 tsp
Salt 1/4 tsp
Lemon juice 1 TBS
Vanilla extract 1 tsp
Heavy cream 4 TBS
Fuji apples, diced and peeled 6 C
Fuji apples, whole, peeled 6 each
Butter 4 TBS, plus as needed
Crisp topping
as needed
Apple cider sauce
as needed
Bacon brittle ice cream
as needed

Instructions:

1. Combine sugars with flour, cinnamon, nutmeg and salt in a small bowl. Combine lemon juice, vanilla and heavy cream in a large bowl. Place apples in liquid, then add sugar and spice mixture to bowl and mix well. Melt butter in a large heavy sauté pan and add apple mixture. Sauté apples for 10 minutes, then bake in oven heated to 350 degrees F for another 20 minutes, until gooey. Reserve.

2. Slice whole apples paper-thin on a mandolin. Fan slices out in a line 11 inches long on a parchment-lined surface. Lift line and stand up inside a buttered 3 1/2-inch ring mold. Place ring mold on a parchment-lined sheet pan. Repeat with remaining apples and ring molds.

3. Spoon a small amount of crisp topping into bottom of each ring mold. Fill ring molds with apple mixture almost to top edge of each mold. Spoon crisp topping over apples. Bake pies for 20-25 minutes at 325 degrees F, or until tops are golden brown. Top with apple cider sauce and bacon ice cream and serve

CRISP TOPPING

Chef-Owner Carol Wallack
Sola – Chicago, IL, USA

Yield: 14 Oz

Flour 4 Oz
Dark brown sugar 4 Oz
Oats 2 1/2 Oz
Cinnamon, ground 1/4 tsp
Salt 1/4 tsp
Butter, cold, cubed 4 1/2 Oz
Instructions:

1. Combine all dry ingredients in a bowl. Add butter and mix with a fork until fully incorporated and crumbly. Reserve.

BACON BRITTLE ICE CREAM

Chef-Owner Carol Wallack
Sola – Chicago, IL, USA

Yield: 1 qt
Menu Price: N/A; Food Cost/Serving: N/A
Heavy Cream 3 C
Milk 1 C
Vanilla Beans, split and scraped 4 each
Tahitian vanilla extract 1 Tbs.
Egg yolks 8 each
Sugar ¾ Cup
Bacon Brittle 3 C

Instructions:

1. Combine cream, milk and vanilla beans in a saucepan and scald. Remove from heat and reserve to let flavors infuse.

2. Beat eggs yolks and sugar in a bowl until thick. Whisk 1/4 of cream into egg yolk mixture. Return egg yolk mixture to saucepan and add remaining cream.

3. Cook over low heat, stirring constantly, until mixture thickens and coats back of a wooden spoon. Strain, and chill. Freeze in ice cream maker, according to manufacturers instructions.

4. When frozen, fold in bacon brittle, before reserving, frozen.

About the Chef:
Chef Zach Baggot CC

Chef Zach Baggot, CC is currently employed at Monmouth University and Beacon Hill Country Club. He has experience working at The Spring Lake Bath & Tennis Club, Trump National Golf Club Colts Neck, and Aramark at Monmouth Park Race Track. Chef Zach also spent 7 months experiencing the magic of a culinary internship at Walt Disney World in Orlando Florida. He is a graduate of the Culinary Education Center in Asbury Park and earned an A.A.S. Degree in Culinary Arts from Brookdale Community College.

Chef Zach has been an active junior member of the American Culinary Federation, Jersey Shore Chapter since 2007. In 2010 he earned the recognition of a Certified Culinarian, and was voted the 2010 Junior Member of the Year. Most recently he was presented with the ACF Jersey Shore Chefs Association President’s Achievement Award for 2011.