Shirl Chouinard
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> Minnesota Apple Cake with Brandy Caramel Sauce Shirl Chouinard
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> Use Minnesota grown apples such as Haralson and Regent for this recipe.
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> 3 cups flour sifted
> 2 cups sugar (*minus 5 tablespoons set aside)
> 1 teaspoon soda
> ½ teaspoon salt
> Dash nutmeg
> 3 large eggs
> 1 cup vegetable oil
> ½ cup apple juice concentrate
> 2-1/2 teaspoons vanilla extract
> 1 cup chopped pecans
> *1 tablespoon cinnamon (set aside)
> **3 cups Minnesota grown apples (see below) Toasted pecan halves (optional)
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> Peel core and chop apples into chunks. Toss with *5 tablespoons sugar and *1 tablespoon cinnamon from the ingredients above. Shake all in a baggie coating apples well. **For apples, use 1 cup Minnesota grown apples (such as a sweet Regent) and 2 cups Minnesota apples (such as tart Haralson) for a total of 3 cups.
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> In a large bowl, mix together flour, soda and salt. In separate bowl, whisk together eggs then add oil, apple juice concentrate, and vanilla. Mix wet ingredients into dry ingredients until moistened.
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> Add apple mixture and pecans to cake mixture and spread into greased and floured Bundt pan. Bake at 350 degrees F for 50 minutes or until cake tests done. While cake is baking prepare Brandy Caramel Sauce.
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> Cool cake for 10 minutes, poke holes over cake with skewer and ladle Brandy Caramel Sauce over top and decorate with toasted Pecans if desired.
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> Brandy Caramel Sauce
> 1 cup heavy whipping cream
> 1-1/2 cups firmly pack dark brown sugar
> 2 tablespoons unsalted butter
> 2 tablespoons brandy
> 1 tablespoon apple juice concentrate (optional)
> 1 teaspoon vanilla extract
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> Bring whipping cream to light boil, stirring occasionally. Add sugar and cook 4 to 5 minutes or until sugar is dissolved and mixture is smooth. Remove from heat and carefully add butter, brandy and vanilla. Let cool for 10 minutes before ladling over cake.
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****ss Pot Roast

INGREDIENTS

5 1/2 pounds pot roast

Two bottles ****ss beer

5 cloves garlic, peeled

1 cup peeled carrots

DIRECTIONS

Place pot roast in slow cooker and pour over beer. Plop in garlic and carrots. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

 Mulled Apple Brandy

 Ingredients

1 gallon apple cider
1 cup brandy
1 cup Calvados (apple brandy)
2 sticks cinnamon

2 T. cloves

1 T. grated nutmeg

3 cardamom pods

  Directions

Combine all ingredients in slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve hot.

 Crème Brulee French Toast

 Plastic slow cooker liner

12  ounces challah or sweet bread cut into 1-inch cubes (about 9 cups)

4  cups milk

1/2  cup sugar

3  eggs

1  tsp vanilla

1 tsp freshly grated nutmeg

1/4  tsp salt

Caramel ice cream topping, warmed

Directions

1. Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.

2. In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, nutmeg and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.

3. Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.

MINNESOTA FUDGE CAKE

Makes a 2-layer 10-inch cake.

Note: Adapted from "Savoring the Seasons of the Northern Heartland" by Beth Dooley and Lucia Watson (University of Minnesota Press, $19.95).

2 1/2 c. sugar, divided

5 oz. unsweetened chocolate, divided

1 3/4 c. milk, divided

5 eggs, divided

12 tbsp. (1 1/2 sticks) unsalted butter, plus extra for pans

2 tsp. vanilla extract

1 1/2 tsp. baking soda

1/2 tsp. salt

3 c. cake flour, plus extra for pans

Directions

In a double boiler set over gently simmering water, stir together 1 cup of sugar  with chocolate and 3/4 cup milk and 1 of the eggs. Keep stirring while chocolate melts and cook, stirring, until mixture becomes thick and glossy (this will take about 5 minutes). Remove from heat and allow mixture to cool at room temperature.

Preheat oven to 350 degrees. Butter and lightly flour bottom and sides of 2 10-inch round cake pans. In a large bowl, using an electric mixer on medium-high speed, beat butter and remaining 1 1/2 cups sugar until creamy. Add remaining 4 eggs, one at a time, beating well after each addition, and vanilla extract. In a medium bowl, sift together baking soda, salt and cake flour. Reduce speed to low and add flour to butter mixture in 2 parts, alternating with remaining 1 cup milk and beginning and ending with flour mixture, mixing until just combined. Add chocolate mixture and mix until combined. Divide batter equally between baking pans and bake for 25 to 35 minutes, or until a sharp knife or toothpick inserted in center comes out clean. Remove from oven to a wire rack and cool for about 10 minutes, then remove from pans and cool thoroughly on a wire rack before frosting.

CHOCOLATE BUTTERCREAM FROSTING

Makes enough to frost a 2-layer cake.

Note: From "Savoring the Seasons of the Northern Heartland."

1 1/2 c. chopped milk chocolate

1 1/2 c. chopped semisweet chocolate

12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature

Directions

In a double boiler set over gently simmering water, slowly melt milk chocolate and semisweet chocolate. Remove from heat and allow to cool to room temperature. In a bowl, using an electric mixer on medium-high speed, beat butter until light and fluffy. Gradually beat in chocolate and continue to beat until fluffy. 

MILK-CHOCOLATE SOUR CREAM ICING

Makes enough to frost a 2-layer cake.

Note: This recipe, from "Savoring the Seasons of the Northern Heartland," also works well with Minnesota Fudge Cake.

6 oz. milk chocolate, cut into pieces

4 tbsp. (1/2 stick) unsalted butter, at room temperature

1 tbsp. light brown sugar

1 tsp. vanilla extract

1/2 c. sour cream

Directions

In a double boiler set over simmering water, slowly melt chocolate. Remove from heat and allow to cool to room temperature. In a bowl, using an electric mixer on medium-high speed, beat together butter, brown sugar, vanilla extract and sour cream until light and fluffy. Gradually beat in chocolate and continue to beat until fluffy. 

OK I finally did it. I went red. Check it out!

Stephanie and I arre going to be on Kare 11's Showcase Minnesota today demonstrating how to make a perfect cheese platter. Here are our suggestions and a list of cheese to either make a "Crowd Pleaser Platter" or a "Impress Your Foodie Friends" platter.

Selecting the Cheese

• Try to include a variety of textures and flavors. Most cheese belongs to one of four basic categories: aged, soft, firm, or blue. For a good variety, choose at least one from each group. Some examples:
  Aged: Aged Cheddar, Comte, Goat Gouda
  Soft: Constant Bliss, Camembert, Brillat-Savarin
  Firm: Manchego, Mimolette, Parmigiano-Reggiano
  Blue: Gorgonzola Dolce, Valdeón, Stilton

• You can also try selecting cheeses by the type of milk used (cow, goat, sheep). This will ensure a range of different flavors on the plate.

• Serve at least one familiar cheese.

How Much Is Enough?

• For a party in which cheese is the main event, plan on buying 3 pounds for 8 people, 6 pounds for 16, or 9 pounds for 24. If cheese is one of many items being served, plan on buying 3 to 4 ounces per person.

 Accompaniments

• Offer a selection of breads, including sliced baguette, bread sticks, and crackers in all different shapes and sizes. It's a good idea to vary taste and texture among the breads as well as the cheeses.

• Jarred condiments and vegetables are quick and fuss-free. Try sweet preserves or honey, tart chutneys, and spicy mustards. You can also add artichoke hearts, roasted red peppers, and caponata. If you have a bit more time, prepare caramelized onions, which complement most cheese plates.

• Various other sweet and salty items can work as well. Try cured meats such as prosciutto and salami, or candied nuts and pistachios. Assorted seasonal and dried fruits can include figs, cherries, apples, and pears.
   

Serving Tips

• Separate strong-smelling cheeses. If you want to serve a pungent, stinky-socks cheese, place it on a separate plate so it doesn't overpower more delicate ones.  four or five choices are enough.

• Set out a separate knife for each cheese, especially the soft varieties. Soft cheese spreads well with a butter knife; firm cheese might require a paring knife; and aged cheese often requires a cheese plane.

• Remove the cheese from the refrigerator an hour before serving-cold mutes flavor.

• Spread out the spread. Place the cheese platters and the other nibbles on several tables to avoid guest gridlock.

• Label each cheese so you won't need to recite the names all evening. If you like, also jot down a few poetic adjectives describing its flavor.

Crowd Pleaser Cheese Platter

Widmers 6 year cheddar:

80 year family tradition of three generations very sharp flavorful aged cows milk cheddar. Grassy buttery notes.

 Brie L'Ermitage:

French brie produced in Alsace with a careful pasturization and ripening process that results in a satiny, nutty, smooth brie.

 Basil Garlic Gouda from Holland

Young, tangy, dutch gouda flavored with basil and garlic. A great snacking cheese with a little kick.

 St Petes Select Blue:

Handmade artisan cows milk cheese made in the St Peters caves in Faribault MN. Creamy, white and subtle for a blue. Easy for everyone to enjoy.

Impress your foodie friends cheese platter

 Tome verte:

French goat cheese encrusted with aromatic herbs, tarragon, thyme and pink peppercorns,

 Cabrales D.O.

Spanish aged cheese that has twice as much aging as a normal blue and is not for the faint hearted. For many this is the strongest Blue they will have had.

 Red Hawk

Cow Girl Creamery in California makes this washed rind, triple cream organic cows milk cheese. Full fruity aroma and flavor. A must try cheese at Surdyks and on many favorites list.

 Corsu Vechiu

France is home of some of the finest sheeps milk cheeses. Comples, earthy and perfect paired with Medium bodied red wines.