inspiration—palette—method
Total Active Time: 8 minutes
Total Rest Time: 5 minutes
Total Cook Time: 45-65 minutes
Prep: 2-3 minutes
Ingredients
2 McIntosh apples
2 chestnuts
1/4 cup unsalted butter
1/2 tsp galangal root
1/2 tsp cinnamon powder
1/2 tsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/2 tsp kosher salt
Method
Prep—
1. Prepare your palette board: measure, chop and grind the following ingredients and place them on a blank slab:
apples
chestnuts
unsalted butter
galangal root
cinnamon powder
brown butter
nutmeg
cloves
kosher salt
Heat—
1. Roast the chestnuts: Preheat the oven to 425 degrees F. Using a sharp cutting utensil slice the top of each of the chestnuts and place them on a baking sheet seam-side up. Transfer the sheet to the oven and bake them for fifteen to twenty-five minutes or until the shells are beginning to open and the cores of the chestnuts are beginning to expose themselves.
2. Bake the apples: Lower the temperature to 375 degrees F. Remove the baking sheet from the oven and place the sliced apples onto the baking sheet. Bake the apples for thirty-five to forty-five minutes or until perfectly golden and softened. Heat off. Remove from the oven and let cool.
3. In a food processor, add the unsalted butter, chestnuts and apples and pulse for fifteen seconds. Next, add the brown sugar, cinnamon, nutmeg, cloves and kosher salt and pulse for another fifteen seconds.
4. Transfer the butter to a butter dish, and seal the remainder in an air tight container to store in the refrigerator until ready to consume.
Color to the Method—
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