Using our silky, sumptuous, butters, creams, and eggnog, Pastry Chef Amanda Cook (Cookshop Restaurant, New York, NY) created several decadent desserts especially for Organic Valley. When planning your next holiday feast or festive brunch, these spectacular desserts will provide the perfect punctuation.
1. Combine the flour and salt in a mixing bowl.
2. Cut in the butter until it is the size of medium pebbles.
3. Add the vinegar and enough of the ice water to just bring the dough together in a shaggy mass. The dough should not feel wet.
4. Gently press the dough together and flatten into a disk or square.
5. Wrap in plastic wrap and chill in refrigerator about 1 hour or overnight.
1. Heat the butter in a large sauté pan.
2. Add the apples and sauté 1 minute.
3. Add the sugar, 1 T at a time, allowing the sugar to dissolve.
4. Add the spices and salt with the last tablespoon of sugar.
5. Once the apples have cooked down a bit and the liquid is almost absorbed, combine the cornstarch with the apple juice.
6. Add this mixture to the apples and cook until mixture boils and thickens.
7. Remove from heat.
8. Add a squeeze of lemon juice to taste.
9. Cool mixture completely.
Prepare the glaze:
Mix the powdered sugar with the milk or cream until the consistency of honey. Add extract and salt to taste.
1. Preheat oven to 300 F.
2. Toss the walnuts in the syrup.
3. Spread the walnuts out on a jelly roll pan or a half sheet pan, and top with several pats of butter (about 6-8 pieces).
4. Roast in oven, stirring every 15 minutes until nuts are golden, caramel-colored and sticky. Sprinkle immediately with coarse or flaky salt.
Recipe by Chef Amanda Cook, Cookshop Restaurant, New York, NY