Nov 28, 2012 2:22 PM by Karen Ames and Ian Cross
TUCSON - Today on News 4 Cooks, pastry chef Karen "Spike" Ames from Wildflower American Cuisine stopped by to make a Manchego Crisp. Below you can find the recipe for the filling and topping:
granny smiths(peeled and sliced) 9 each
apple juice 1/2 cup
lemon juice(juices and strained) 1 each
lemon zest 2 each
salt 1 teaspoon
cinnamon 1 teaspoon
nutmeg 1/2 teaspoon
honey 1 Tablespoon
dark brown sugar 1/3 cup
granulated sugar 1 1/4 cup
vanilla paste 1 teaspoon
butter(browned and cooled) 4 ounce
vanilla bean bodies from crisp topping 2 each
1) peel and slice apples set aside.
2) brown butter with vanilla bodies, set aside to cool.
3) combine all ingredients in bowl, add browned butter, mix to combine.
4) place in pie dish and top with topping, bake till golden brown.
ap flour 2 cups
cornstarch 1/3 cups
powdered sugar 3 tablespoons
granulated sugar 1/4 cups
vanilla bean split and scraped 2 each
paprika ground 1/4 teaspoon
cheddar cheese(grated) 1 1/3 cups
manchego(grated) 1 1/4 cups
salt 1 1/2 teaspoons
butter(cubed) 8 ounce
grate cheese and set aside.
combine all dry with vanilla, mix to combine.
add cheese, mix to coat.
add cubed butter, and mix in by hand till crumbly.
top crisp or pie and bake till brown and crisp.
bake in convection oven at 315 for 15-20 minutes for indivudual portion.
reduce heat to 300 for 8 to 10 minutes more.
grate additional manchego on top before serving.