{"id":3226,"date":"2011-01-13T12:45:14","date_gmt":"2011-01-13T20:45:14","guid":{"rendered":"http:\/\/foodiddy.com\/?p=3226"},"modified":"2011-01-13T12:45:14","modified_gmt":"2011-01-13T20:45:14","slug":"did-she-say-toast-for-dessert","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=3226","title":{"rendered":"Did she say toast for dessert?"},"content":{"rendered":"

January’s Food and Wine Magazine came through once again. I\u00a0found a gem located five pages after the Nordic Winter Vegetable Soup <\/strong>recipe. There weren’t any photos, but based on the description, I knew I needed to recreate New York City chef April Bloomfield’s Toasts with Ricotta and Warm Balsamic-Caramel Apples<\/a>. <\/strong>The Food and Wine article shared that April will be publishing her memoir and cookbook, tentatively titled A Girl and Her Pig,<\/em> in 2012. The book will feature recipes from her three restaurants – including The Spotted Pig<\/a><\/em>.<\/p>\n

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It was back to the grocery store for me. I picked up items I didn’t have on hand and got my ingredients ready for the photo shoot.<\/p>\n

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I used a more rustic bread than was suggested and I substituted white almonds in sea salt (I already had them) for Marcona almonds. I could have saut\u00e9ed\u00a0my white almonds\u00a0in a little oil, but didn’t think it was necessary.<\/p>\n

Link to the recipe and ingredients<\/a> on the Food and Wine website.<\/p>\n

The recipe suggested using a white bakery bread or Pain de mie<\/a>\u00a0– I went with a Pugliese bread, my local store has a great artisan bread selection and it was fresh out of the oven. I don’t know about you, but I can’t ever walk by fresh bread without adding some to my shopping basket or cart.<\/p>\n

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I sliced my bread and melted my butter in the microwave.<\/p>\n

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I used a rubber brush to give both sides of my bread a good coating. Once browned (it took a little longer than the recipe suggested\u00a0 – 6 to 7 minutes in my oven)\u00a0 – I set them aside on a plate while I prepped the apples.<\/p>\n

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I put the remaining butter in the saut\u00e9 pan and cooked the apples over high heat for a good 5 minutes before I started seeing some browning\u00a0around the edges.<\/p>\n

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Once more apple pieces started turning brown, I added the sugar and cooked them over moderately high heat until they caramelized. The process took just under 5 minutes. I then added my balsamic vinegar and water to the apple pan.<\/p>\n

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I simmered over low heat until the sauce became syrupy. I then used a slotted spoon to place the apple mixture onto my toasted bread pieces.<\/p>\n

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I measured out my ricotta cheese and chopped up my almonds and then added them to my apple toast pieces.<\/p>\n

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I made\u00a0four of them for the photo shoot and Shhh, don’t tell anyone – I ate all four of them – one after another. They were incredible! The flavor profile pretty much rocked my world. I had some goat cheese and used it on\u00a0one of the\u00a0four pieces – it was also delicious, but I just loved the texture and flavor of the ricotta.<\/p>\n

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Sweet and savory, now that’s my kind of dessert. Food and Wine suggested a frizzante<\/em> Moscato d’Asti as a good pairing – I happened to have a bottle of Moscato in the fridge, so I was good to go.
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

January’s Food and Wine Magazine came through once again. I\u00a0found a gem located five pages after the Nordic Winter Vegetable Soup recipe. There weren’t any photos, but based on the description, I knew I needed to recreate New York City chef April Bloomfield’s Toasts with Ricotta and Warm Balsamic-Caramel Apples. The Food and Wine article … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6,10],"tags":[137,138,139],"_links":{"self":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/3226"}],"collection":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3226"}],"version-history":[{"count":21,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/3226\/revisions"}],"predecessor-version":[{"id":3259,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/3226\/revisions\/3259"}],"wp:attachment":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3226"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}