Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
Read More
Search
The Caterer

Four Stars: How Ya Like Them Apples?

07 December 2006
Four Stars: How Ya Like Them Apples?

Matched with dough in different designs, fall's favorite fruit inspires cleverly updated classic desserts by the bushel.

This article first appeared in the 1 October 2006 issue of Restaurants & Institutions (R&I).

R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website here >>

By Allison Perlik, Senior Editor

Apple Beignets (above)
Vox Populi, Boston. Executive Chef Eric Bogardus' riff on New Orleans-style fritters starts with sliced apples macerated in lemon juice, orange liqueur, water and sugar. For frying, the slices are coated in yeast batter with beer, brandy and vanilla extract. For serving, the beignets are sprinkled in confectioners sugar and served with jalapeño-spiked cider glaze.

Sizzling Apple Pie à la Mode

R&I, 1 October 2006
R&I, 1 October 2006

T.G.I. Friday's, multiple locations.
A recent debut from the Carrollton, Texas-based chain cashes in on the red-hot trend of tableside preparation with a fun take on the all-American classic. Topped with rustic pastry crust and vanilla ice cream, sliced apples arrive at guests' tables on sizzling platters; servers finish the dish with a generous pour of caramel sauce.

Apple Cobbler

R&I, 1 October 2006
R&I, 1 October 2006

Atwood Café, Chicago. At home on a menu of updated American comfort food, Executive Chef Heather Terhune's hard-to-resist cobbler incorporates white Cheddar cheese into the classic crumb topping. The extra-sharp cheese complements tart green apples sautéed in butter and spiced with nutmeg and cinnamon; vanilla ice cream is a natural accompaniment.

Apple Stromboli

R&I, 1 October 2006
R&I, 1 October 2006

Pandini's, multiple locations. This concept from Sodexho's Retail Brand Group combines prepared apple-pie filling with the same dough used for signature pizzas and savory stromboli to create a kitchen-friendly dessert. The cinnamon-dusted stromboli are par-baked in open-flame deck ovens and reheated for service, garnished with caramel and confectioners sugar.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!