New This Month

Brandade and Lady Apple

  • Yield: Makes 2 dozen

Source: Martha Stewart Weddings, Spring 2002

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, sliced 1/4 inch thick
  • 1 teaspoon sugar
  • 6 lady apples
  • 24 slices white bread
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • Brandade

Directions

  1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion and sugar; cook, stirring occasionally, until onions are golden, 6 to 8 minutes. Reduce heat to low; cover, and cook, stirring occasionally, until onions are caramelized, about 10 minutes. Set aside.
  2. Slice each apple lengthwise into 4 rounds (about 1/4 inch thick). Heat remaining tablespoon oil in a large nonstick skillet over medium heat. Lay apple slices in single layer; cook until they begin to soften and slightly color, about 3 minutes per side. Remove from heat.
  3. Preheat oven to 300 degrees. Using a 2-inch round cookie cutter, cut out one round from each bread slice. Arrange rounds on baking sheets; place in oven to dry out and toast slightly, 5 to 7 minutes per side. Transfer to a wire rack to cool.
  4. Using a small offset spatula, spread butter on each round; cover with an apple slice. Using a pastry bag fitted with an Ateco #863 star tip, pipe 1 teaspoon brandade onto each, and top with caramelized onion. Serve immediately.

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