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FareShare Gazette Recipes -- December 2000 - O's


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Oatmeal Crisp Raspberry & Saffron Lemon Curd Napoleons

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                      * Exported from MasterCook *
       Oatmeal Crisp Raspberry & Saffron Lemon Curd Napoleons etc.
Recipe By     :Inn Chef (Michael Smith); Food Network Canada
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Raspberry Leather**
  2               cups  peeled and chopped green apples -- (500 mL)
                        [about 1 1/2 apples]
 2               cups  fresh or frozen raspberries -- (500 mL)
  1                cup  sugar -- (250 mL)
     1/4           cup  framboise liqueur -- (60 mL)
                        **Oatmeal Crisps**
  1                cup  large-flake oats -- (250 mL)
  1                cup  sugar -- (250 mL)
  1         tablespoon  all-purpose flour -- (15 mL)
  1         tablespoon  cornstarch -- (15 mL)
  1           teaspoon  baking powder -- (5 mL)
     1/4         pound  butter -- melted (125 g)[1/2 cup / 125 mL]
  1                     egg
                        **Saffron Lemon Curd**
  4                     lemons -- juice of
                        zest reserved
     1/4         pound  butter -- (125 g)
                        [1/2 cup / 125 mL]
  1                cup  sugar -- (250 mL)
     1/2      teaspoon  saffron threads -- (2 mL)
  4                     eggs
                        **Candied Lemon Zest**
     1/2           cup  water -- (125 mL)
     1/2           cup  sugar -- (125 mL)
                        Reserved lemon zest
                        **Riesling Sauce**
  3                     Granny Smith apples -- peeled
                        cored and chopped [about 4 cups / 1 L]
     1/2           cup  honey -- (125 mL)
  3               cups  Riesling -- (750 mL)
                        preferably late harvest
     1/4      teaspoon  salt -- (1 mL)
                        **Raspberry Squeeze**
  1                cup  fresh or frozen raspberries -- (250 mL)
  1                cup  any liquid -- (250 mL)
                        including water
                        [try a red wine]
     1/2           cup  sugar -- (125 mL)
                        **Caramel Raspberries**
  2               cups  sugar -- (500 mL)
  1                cup  corn syrup -- (250 mL)
  1                cup  water -- (250 mL)
  24                    raspberries
                        **The Napoleons**
                        Several cups fresh raspberries
**Raspberry Leather**
Preheat the oven to 150°F/65°C. Line a baking sheet with a silicone 
baking mat or a lightly oiled piece of waxed paper.
Place all the ingredients in a medium saucepan and bring to a simmer.
Simmer for about 5 minutes, until the apples become mushy. In a 
blender, purée the mixture until very smooth. Pour it onto the 
silicone mat. Dry the leather in the oven at least 4 hours or even 
(The leather can also be dried in a convection oven at 200°F/95°C for 
20 minutes. Better yet, dehydrate it in a home food dehydrator.) When 
it is finished drying, the leather will be strong and flexible.
Let the leather cool on the baking sheet. As it cools, peel the dried 
fruit off the mat and rest it on a sheet of wax paper. When it is 
completely cooled, roll the fruit up and store until needed. Cut the 
fruit into 18 slivers 4 inches/10 cm long.
**Oatmeal Crisps**
Place the oats, sugar, flour, cornstarch and baking powder in a food 
processor and pulse just to mix, leaving the oats somewhat coarse. 
Add the melted butter and egg and mix just long enough to combine. 
Let the batter cool briefly and use it immediately, or refrigerate it. 
It may also be made ahead to this point.
Preheat the oven to 375°F/190°C. Lightly oil a baking sheet. Cut a 
3-inch/8 cm circle out of a stiff piece of food-safe plastic, leaving 
a border of several inches.
Place the template on the baking sheet and spread 1 tablespoon/15 mL 
of the batter through it, using a small metal spatula to make an even, 
thin layer.
Repeat with the remaining batter.
You will need 3 crisps for each napoleon and a few extras.
Bake until the batter becomes crisp and golden brown. Loosen the 
crisps from the baking surface as they cool and cool completely on a 
rack. Store in an airtight container.
**Saffron Lemon Curd**
In the top of a double boiler over simmering water, gently heat the 
lemon juice, butter, sugar and saffron, stirring until well blended. 
Let rest a few minutes as the saffron steeps. Whisk in the eggs and 
stir until thickened.
Refrigerate the curd, covered, until chilled.
**Candied Lemon Zest**
Heat the water and sugar gently in a small saucepan, stirring until 
the sugar is dissolved. Add the zest and simmer for a few minutes, 
just to heat it through. Remove from the heat and let cool.
Preheat the oven to 250°F/120°C.
Remove the zest and place it on a lightly oiled baking sheet. Dry in 
the oven for 15 minutes or so, until crisp. Reserve in an airtight 
**Riesling Sauce**
Combine the apples, honey and 1 1/2 cups/375 mL of the wine in a small 
saucepan. Bring them to a simmer and simmer until the apples become 
mushy, about 10 minutes. Pour the apples into a blender and add the 
remaining wine. Purée the sauce until smooth. Strain it through a 
fine-mesh strainer and season with the salt. Refrigerate it until 
**Raspberry Squeeze**
Heat the ingredients together in a saucepan until the raspberries are 
mushy, about 5 minutes. Purée the mixture in a blender. Strain it 
through a fine-mesh strainer to remove the pips.
Pour it into a squeeze bottle and refrigerate until needed.
**Caramel Raspberries**
Half-fill a large saucepan with water. Lightly oil a baking sheet.
Melt the sugar, corn syrup and water together in a medium saucepan
over high heat, stirring to dissolve the sugar. Continue heating the 
syrup until a candy thermometer reads 320°F/160°C and the syrup just 
begins to darken slightly.
Immediately place the smaller pot in the large pot of water to stop 
the cooking. Let the caramel cool for a few minutes until it thickly 
coats a raspberry dipped in it. Poke a toothpick into a raspberry and 
roll the raspberry in the caramel. Place it on the baking sheet.
Repeat with the remaining raspberries and allow to cool.
Reserve for up to several hours.
**The Napoleons**
Place a spoonful of the curd on each of 2 oat crisps and spread it out 
evenly. Add a layer of raspberries nestled together. Place 1 disk on 
the other and cap with a third crisp.
Voilà : a napoleon!
Repeat the procedure to make 5 more napoleons.
**The Plate**
Pour about 1/4 cup/60 mL of the Riesling sauce onto each of 6 chilled 
plates. Gently place a napoleon in the center of the sauce. Drape 3 
slivers of fruit leather from the center of the top crisp down the 
side of the napoleon and into the sauce. Decorate the plate with some 
raspberry squeeze, and top each napoleon with a caramel raspberry. 
Sprinkle with some candied zest. Add 3 more caramel raspberries around 
the plate.
Inn Chef (Michael Smith); Oatmeal Crisp Raspberry and Saffron Lemon 
Curd Napoleon with Raspberry Leather, Riesling Sauce and Caramel 
Raspberries (Ep.# 209); Food Network Canada.
Timing : Make the raspberry leather, cookie batter, lemon curd and 
zest the day before. Make the Riesling sauce and raspberry squeeze up 
to 1 day ahead. Make the caramel raspberries about 1 hour ahead. At 
the last second, assemble the napoleons.
MC formatted by Hallie. Untried.
Hallie**Recipe: Oatmeal Crisp Raspberry & 
Saffron Lemon Curd Napoleons etc.
Contributed to the FareShare Gazette by Hallie; 24 December, 2000.
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