CALA News & Views | Issue 50 | Dining

C

I

C

I

P

E

P

E

E

E

R

R

BLUEBERRY Ccobbler

OLD FASHIONED APPLE UPSIDE DOWN cake

served with Vanilla Ice Cream, Candied Pistachios, Gold Leaves, Lime Olive & Mango-White Balsamic Vinaigrette Drizzle

Ingredients: 6 apples peeled, cored and cut into thick wedges

1/3 cup butter 2/3 tbsp water 1 tsp ground cinnamon For the Cake Layer

Blueberry Cobbler ¾ cup self-rising flour ½ cup milk 14 oz sweetened condensed milk 4 oz melted butter 10 oz fresh blueberries 4 oz granulated sugar Instructions: Combine and mix all the

Dessert submitted by Mariano Somera, Dining Services Director, Ocean Hills Senior Living, Northstar, for the Culinary Knockout Competition 12. Bake at 350 degrees for about 40 to 45 mins or until a toothpick inserted in center comes out clean. ½ cup butter ¾ cup sugar 2 eggs 1-2 tsp vanilla extract 2 cups flour 2 tsp baking powder 1 cup milk Instructions: 1. Melt the 1/3 cup butter in a large non-stick sauté pan. 2. Add the sugar, water and cinnamon. Cook over medium heat until the mixture starts to bubble, then add the apples. 3. Cook apples in the cinnamon and sugar syrup just until they begin to soften. 4. Transfer the apple to the prepared pan and pour the syrup from the pan over them. 5. Preheat the oven to 350 degrees. Grease a 10 inch round cake pan well. 6. Cream together the butter and sugar until light and fluffy. 7. Add the eggs one at a time, beating well 9. Sift together the flour and baking powder. 10. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, add the dry ingredients in three portions. 11. Add batter all over the surface of the apple layer and spread evenly. after each addition. 8. Add the vanilla.

ingredients to homogeneous texture and pour into greased, square baking dish. Spread 10 oz of fresh blueberries over the top. Sprinkle granulated sugar over the berries. Bake at 350 degrees for 35 minutes. Check doneness with toothpick. Top with scoop of Vanilla Ice Cream.

Vanilla Ice Cream 1½ cups Whole Milk 1 cup plus 2 tbsp granulated sugar Pinch kosher salt 3 cups heavy cream 1½ tbsp pure vanilla paste

Instructions: 1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate immediately. 2. Ice Cream Machine. Press ice cream and then start/stop. Pour the mixture through the spout and then cover with the cap. Let mix until thickened. The ice cream will have a soft, creamy texture. Transfer the ice cream to an airtight container and place in freezer.

Dessert submitted by Ensan Wong, Dining Director, Cogir of Sonoma , for the Culinary Knockout Competition

JANUARY 2010, VOLUME 1 28 CALIFORNIA ASSISTED LIVING ASSOCIATION