This is an unusual dessert – it’s more savory than sweet – and cheddar cheese and apple make it very special.
3/4 c flour
1/2 c cornmeal
1 1/2 tsp baking powder
1/4 tsp salt
1/2 c butter, softened
3/4 c sugar -I use coconut palm sugar
6 TBSP milk
1 c cheddar, grated
2 tart apples, grated
Preheat oven to 350. Grease a 9 inch cake pan.
Combine flour, cornmeal, baking powder and salt in a bowl, whisk together.
Combine butter and sugar in a large mixing bowl, cream with an electric mixer. Add eggs one at a time until well blended. Mix in 1/2 the flour, 1/2 the milk, combine, then add remaining flour and milk. Stir in apple and cheese. Scrape into pan.
Bake for 30 – 40 minutes until toothpick comes out clean.
Let cool in a pan and flip out onto a rack.
What says fall more than figs and foie gras? This dish looks fancy, but it is quite easy and tastes amazing! If you don’t have fig balsamic and hazelnut oil, you can use balsamic vinegar and olive oil.
2 – 2 oz pieces of foie gras
2 TBSP butter
2 slices of brioche bread
6 figs, halved
Baby lettuce greens
Hazelnuts, chopped and toasted
Place the figs in baking sheet, sprinkle with sugar and brûlée with a torch or pop under the broiler – making sure they don’t burn.
Toss salad greens with nuts, balsamic and oil – 2 parts balsamic to 1 part oil, salt and pepper.
In a large non-stick skillet, melt butter over medium heat, add bread and cook on each side until brown. Remove bread, raise to medium high heat and add Foie, cook about 40 seconds per side.
To plate, place salad in the middle, surround with figs, place brioche on salad and top with Foie. Drizzle with a little balsamic glaze and hazelnuts.