APPLE RING WITH EGGNOG SAUCE
Possibly from a Bon Appetit magazine - recipe is from Cuisinart ad for use with some of the different attachments for the Cuisinart food processor.
This receipe uses the Large Feed Tube and 6 mm disc for slicing the apples. A metal blade is used for making the Eggnog Sauce
- Apple Ring:
- 14 red Delicious apples
- 1/2 tsp powdered Vitamin C (optional)
- 3/4 cup flour
- 3/4 cup sugar
- 6 tblsp well-chilled unsalted butter, in 6 pieces
- 1/4 cup Calvados mixed with 2 tblsp sugar
- Eggnog Sauce:
- 4 large egg yolks
- 2 tblsp sugar
- 1 tblsp Calvados
- 3/4 tsp freshly grated nutmeg
- 1/2 tsp vanilla
- 1 cup heavy cream
Peel and core apples (may be refrigerated overnight in water with ½ tsp powdered vitamin C) Preheat oven to 375. Using metal blade, process flour, sugar and butter into crumbs, about 20-25 seconds. Transfer to flat dish.
Install slicing disc. Process apples vertically through feed tube, emptying bowl as needed. Dip slices into crumb mixture and stand them side by side around the edge of a 10 inch ceramic quiche dish, filling gaps with half slices to make a tight ring. Mound the remaining slices in the center, and sprinkle with remaining crumb mixture. Bake 30 minutes. Reduce heat to 350 and bake 20-30 minutes more or until topping is lightly browned.
Install metal blade in processor set up and process egg yolks and sugar for 20 seconds. Add Calvados, nutmeg and vanilla. With machine running pour the cream through the feed tube and the stop processing. Heat Calvados and sugar mixture in small saucepan, pour over warm apple ring and ignite. Serve with eggnog sauce.