Apple Chaud Froid Recipes

TURKEY EN CHAUDFROID

Steps:

• Melt the butter and stir in the flour over medium heat in a heavy skillet or saucepan. Gradually add the broth and stir until thickened. Add salt and simmer the sauce for approximately 4 to 5 minutes.
• Add the cream-and-egg-yolk mixture and dissolved gelatin to the sauce. Stir until the ingredients are well blended and the gelatin is thoroughly melted. Do not let the sauce boil after adding the egg yolks. Taste for seasoning and add salt if necessary. Allow this chaudfroid sauce to cook until it is ready to set. Cool.
• Arrange the chilled turkey on a rack over a large pan. You may skin the turkey or leave the skin on. If you wish to carve the bird and put the pieces back in place before adding the decorations, remove the skin and breast fillets whole, slice very carefully and replace on the bone. You may also slice the thigh meat if you wish, but for this dish it is better to leave the thighs whole.
• Spoon the chaudfroid sauce, which should be all but congealed, over the entire surface of the chilled bird, being careful to cover all visible parts.
• When it is completely covered with the sauce, decorate according to your own fancy. Leaves of tarragon or leaf shapes cut from leek or scallion green, truffle slices, flowers cut from pimiento and green pepper can be combined in effective designs. The white of hard-cooked eggs, truffles and other decorative ingredients may be cut into fancy shapes with truffle cutters or vegetable cutters. It is best to work out the design ahead of time and lay out the ingredients you will use for decorating.
• When the turkey is decorated, chill again and then brush with or carefully spoon over aspic, which should be syrupy and just about to set. Cool until serving time, arrange on a platter and decorate the platter with chopped set aspic and any greens you desire. Tiny tomatoes stuffed with Salad Russe and glazed with aspic, of stuffed eggs filled with a mixture piped through a pastry bag with a rosette tube, make a pretty, edible decoration.
• Serve the Turkey en Chaudfroid with a cold ham and tongue and a selection of whole vegetables vinaigrette. A chilled Meursault or Montrachet goes well with this.

JAMBON CHAUD-FROID

Steps:

• Place the gelatin leaves in a medium bowl. Add 1/2 cup water. Let stand until softened, about 10 minutes.
• Prepare an ice bath; set aside. In a large saucepan, melt the butter over medium heat. Stir in the flour, and cook, stirring for 1 minute. Whisk in the stock, and bring to a boil, whisking constantly. Reduce to a simmer, cook until thickened, about 2 minutes.
• Add softened gelatin and water, and stir until the gelatin is completely dissolved. Remove from heat, and stir in the cream and Cognac. Season with salt and pepper. Transfer to the ice bath, and let stand, whisking frequently, until room temperature.
• Line a baking sheet with a wire rack. Place ham on rack, with the bone on top. Ladle enough sauce over ham to cover, creating an even layer. Chill until set, about 10 minutes. Repeat process.
• Decorate as desired with carrots, beets, and leeks, pressing the decorations lightly into the sauce to adhere.
• Ladle the aspic over the ham, creating an even layer. Let stand until set. Repeat process. Serve immediately or keep refrigerated up to overnight. The ham will not be as shiny if refrigerated overnight.

APPLE CHAUD-FROID

Steps:

• For the sherbet, cut the peel with about 3/8 inch of the flesh from the apples. Place these pieces in a noncorroding saucepan over medium-high heat, discarding the rest of the apple. Add the water and sugar to the pan and bring to a boil. Reduce heat. Cover and simmer slowly for 1 hour.
• Strain the mixture into a bowl, pushing all of the apple pulp through the sieve. Discard the skin. You should have about 4 cups of puree. Refrigerate until cold. Stir in lemon juice to taste. Proceed according to the manufacturer's instructions on your ice-cream machine.
• For the ice cream, split the vanilla bean in half lengthwise and scrape the fine black seeds into a noncorroding saucepan. Add the vanilla pod, cream, half-and-half and sugar. Warm the mixture over low heat, stirring occasionally, until the sugar dissolves.
• Whisk the egg yolks slightly. Whisking constantly, gradually pour the cream mixture into the egg yolks. Return the mixture to the pan. Cook over very low heat, stirring constantly, until the mixture coats the back of the spoon, about 7 minutes. Do not let it come to a simmer. Strain into a bowl. Refrigerate until cold. Freeze according to the manufacturer's instructions on your machine.
• For the apples, peel, quarter and core 3 of the apples. Peel the other 3 apples. Place wine, water, sugar and cinnamon stick in a noncorroding saucepan over medium heat. Bring to a simmer. Meanwhile, using a melon baller, make as many balls as possible from the 3 whole apples. Set aside. Cut the apple quarters into 3/8-inch-thick slices. Set aside.
• Poach the apple balls in the simmering liquid just until they are tender. (This can take from 5 to 25 minutes, depending on the apples.) Remove them to a container with a slotted spoon. Poach the apple slices just until tender. Remove from liquid and add to the apple balls.
• Measure the poaching liquid. In a small bowl, for each cup of liquid, combine 1 teaspoon potato starch with 2 tablespoons water. Whisk this into the poaching liquid. Bring the liquid to the boil and cook until slightly thickened. Pour over the apples. Chill until serving time.
• To serve, warm the poached apples with the liquid. Put a scoop each of the apple sherbet and the vanilla ice cream onto each plate. Put a mixture of apple balls and slices around the ice cream and sherbet. Pour the warm sauce on top. Serve with a crisp cookie.