Recipes
Chestnut Crepes with Caramelized Apples,
Goat
Milk Cajeta and Pumpkin Ice Cream
Kevin McKenzie, Dry Creek
Vineyards
Serves 8
8 each Chestnut
Crepes (see below)
1 pint LaLoo’s Pumpkin Ice
Cream
1 Recipe Cajeta
6 each Apples (cored,
peeled and thinly sliced)
1 cup Sugar
1Tbsp Lemon Juice
2 Tbsp Brandy
4 Tbsp Unsalted Butter
Heat large sauté pan to
smoking hot, toss in sliced apples, sugar, brandy and lemon juice. Turn down
heat to medium and cook apples until golden brown and soft. Just before
serving add butter and adjust seasoning.
When ready to serve, place
LaLoo’s Pumpkin Ice Cream in center of slightly warmed crepe, top with
caramelized apples and a touch of Goats Milk Cajeta, then fold and eat.
Chestnut Crepes
1 cup Milk
2 each Eggs
¾ cup All Purpose
Flour
½ cup Chestnut Flour
2 tablespoons Sugar
2 tablespoons Melted
Butter
1 tsp Vanilla Extract
1 Tbsp Brandy
⅓ cup Water
Beat eggs until well
blended, and then add water and brandy. Combine this mixture in with the dry
ingredients, add melted butter, pass through strainer to remove lumps and
refrigerate for a minimum of two hours and up to over night.
Heat small non stick
skillet or crepe pan with enough clarified butter or light oil to coat, and
heat until just smoking. Quickly pore enough batter to fill bottom of pan
then pick up and rotate pan to cover bottom completely, taking care to pour
excess batter out so as not to make crepes to thick.
Cook crepes until lightly
browned on outer edges (about 30 seconds) then turn over with spatula and
cook on other side for another 30 seconds or so. Stack plates on top of each
other until ready to use.
Cajeta
1 quart Goats Milk
1 ¼ cup Sugar
1 inch Cinnamon Stick
(preferable to use Mexican Canella)
Combine all ingredients in
thick bottomed sauce pan and bring to boil, and then reduce to simmer and
cook until mixture thickens into pale brown caramel. Remove from stove and
allow to cool until ready to use, they simply re-heat and serve.
