Monday, October 3, 2011
Fun and Fit in the City Oct 1, 2011
The event keeps on getting bigger and better every year! A special thank you to The Food Network New York City Wine and Food Festival and Target for bringing this event to Harlem. To all our friends from Florida including Lee, Ashley and Alex and everyone else thank you for bringing the celebrity chefs to help our community continue to tackle positive transformation through fun food and fitness. You do a spectacular job year after year. Thank you to the HLI team for all of your hard work throughout this event. You guys rocked it!
We heard some great lessons from our celebrity Chef including Rocco, Marcus, Melissa and Andrew that we'll recap here over the next few weeks, but after his demo with Melissa D'Arabian,several of you requested the recipe from HCZ's own Executive Chef Andrew Benson's Stovetop Crumble. So here it is as promised:
Stove Top Crumble
1 tbl unsalted Butter
1 lb apples, peeled, cored and cut into 1/8s
¼ cup sugar in the raw
1/8 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp vanilla extract
Pinch of table salt
2 cups crunchy, lightly sweetened granola (almonds, dried fruit, etc..)
1 tbl maple syrup
1.Melt butter in a 10” skillet over medium high heat. When the butter is melted, add the apples, brown sugar, cinnamon, nutmeg, vanilla, and salt. Mix thoroughly until well blended. Continue to cooking over medium high heat, until the sugar is melted and the fruit just begins to caramelize, about 5 minutes. Cover the skillet with a tight fitting lid and reduce the heat to low and continue to cook for approximately 10 minutes longer. While the apples are cooking, mix the granola and the maple syrup together in a bowl and set aside. After 10 minutes of cooking remove the lids and spread the granola mixture over the top of the apples. Cook for an additional 2 minutes uncovered.
2.Serve the crumble straight from the skillet hot, warm or at room temperature. Accompany with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Recipe by Andrew Benson