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Smoked Bacon-Bourbon Apple Crisp

Yield: Serves 8
Method: Smoke-roasting
Prep time: 30 minutes
Smoking time: 45 minutes
to 1 hour
Fuel: Apple wood, of course
enough for 1 hour of smoking
(see chart on page 6)
Gear: A 10-inch cast-iron

or years, Ive been smoke-roasting blueberry and raspberry crumbles. I


even smoked a crumble made with cactus pears on my Primal Grill TV
show taped in the Sonoran Desert in Arizona. Heres the smoked version
of an American classicapple pieand it was inspired by a restaurant in
my summer stomping grounds, the Outermost Inn on Marthas Vineyard.
I think apple pie should step on the dark side, says its one-time chef and
the recipes creator, Michael Winkelman. Give me bacon. Give me whiskey. Give me smoke. Give me a dessert that means business. I give you
Winkelmans smoked apple crisp.

skillet
What else: You can cook

INGREDIENTS

this crisp low and slow in a

For the filling

For the topping

2 strips artisanal bacon, like Nueskes


or the Made-from-Scratch Bacon on
page 113, cut crosswise into -inch
slivers

8 tablespoons (1 stick) unsalted butter,


cut into -inch pieces and placed in
the freezer until icy cold

traditional smoker, but youll


get a crisper topping if you
work at higher heat. This is a
good dish to smoke-roast on
a charcoal grill.

3 pounds crisp, sweet apples like


Honeycrisps or Galas

cup packed light or dark brown


sugar,
or to taste

cup crushed gingersnap cookies or


granola

cup all-purpose flour


cup granulated sugar
cup light or dark brown sugar

1 tablespoons all-purpose flour

Pinch of salt

1 teaspoon finely grated lemon zest

Smoked Ice Cream (page 240;


use vanilla) or regular vanilla
ice cream, for serving (optional)

1 teaspoon ground cinnamon


Pinch of salt
3 tablespoons bourbon

1. Set up your grill for indirect grilling


(see page 262) and preheat to 400F.
2. Make the filling: Fry the bacon in a
10-inch cast-iron skillet over medium
heat, stirring with a slotted spoon,
until crisp and golden brown,
4 minutes. Transfer the bacon to a

228|desserts

large bowl. Pour off and reserve the


bacon fat for another use. Dont wipe
out or wash the skillet.
3. Peel and core the apples and cut
them into 1-inch pieces. Add them
to the bacon. Stir in the sugar, flour,
lemon zest, cinnamon, and salt. Stir

in the bourbon. Taste the mixture for


sweetness, adding sugar as needed.
Spoon the filling into the skillet.
4. Make the topping: Place the butter,
cookie crumbs, flour, white and brown
sugars, and salt in a food processor.
Grind to a coarse mixture, running
the processor in short bursts. Dont
overprocess; the mixture should
remain loose and crumbly like sand.
Sprinkle the topping over the apples.

5. Place the crisp on the grill or


smoker rack away from the heat. Add
the wood to the coals and cover the
grill. Smoke-roast the crisp until the
topping is browned and bubbling, the
apples are soft (they should be easy to
pierce with a skewer), and the filling
is thick, 45 minutes to 1 hour.
6. Serve the crisp hot off the grill or
smoker. Extra points for topping it
with Smoked Ice Cream.

Smoked Chocolate Bread Pudding

ou may be surprised to not find chocolate on the long list of foods Ive
put in my smoker. The reason? Smoke gets lost in chocolates already
intense, bitter, earthy flavor. Heres the exception: a smoked chocolate
bread pudding from the highly inventive Alden & Harlow restaurant in
Cambridge, Massachusetts. Owner-chef Michael Scelfo makes strategic
use of hickory smoke to raise a great bread pudding to the stratosphere.
Moral of the story? Use smoke in desserts when it makes the whole greater
than the sum of its parts.

Yield: Serves 8
Method: Hot-smoking
Prep time: 30 minutes
Smoking time: 30 to 45
minutes plus 40 minutes to
1 hours, as needed
Fuel: Hickoryenough for
2 hours of smoking (see chart
on page 6)
Gear: A large disposable

INGREDIENTS
1 loaf (1 pound) brioche, cut into 1-inch
cubes (about 8 cups)

8 ounces bittersweet chocolate,


coarsely chopped

3 cups heavy (whipping) cream

4 large eggs

2 cups whole milk

2 large egg yolks

1 cups sugar

1 teaspoon pure vanilla extract


(1 teaspoons if not using the
vanilla bean)

Pinch of salt
1 vanilla bean (optionalfor an even
smokier flavor, use a smoked vanilla
bean, page 205)

aluminum foil pan; 12-inch castiron skillet


Shop: Brioche is a French
butter- and egg-enriched
bread. Youll want a firm,
not soft-squishy, loaf. (Stale
brioche works great here.)
Youll also get good results

Butter, for buttering the skillet

with firm country-style white

Smoked Ice Cream (page 240;


use vanilla), for serving (optional)

bread or challah. Use an


intense bittersweet chocolate
like Scharffen Berger.
desserts|231

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