CABBAGE AND CARROT SLAW
Ingredients
Serves 4 to 6
½ head green cabbage, thinly sliced
½ head red cabbage, thinly sliced
2 carrots, peeled and julienned
¼ cup (60 ml) chopped parsley
4 green onions, thinly sliced
3 tbsp (45 ml) cider vinegar
2 tbsp (30 ml) mayonnaise
2 tsp (10 ml) kosher salt
¼ tsp (1 ml) ground black pepper
1 pinch granulated sugar
Instructions
- Combine all ingredients in a large bowl. Gently toss together to blend. Cover and refrigerate for 1 hour before serving. Best served the same day it is made.
Drink Pairings
CAKE POP WEDDING CAKE
Ingredients
Serves about 171 cake pops
CAKE TIERS:
2½ lbs (1.125 kg) vanilla fondant, divided
icing sugar, for rolling
1 round Styrofoam cake dummy, 5 x 4-in (13 x 10 cm)
1 round Styrofoam cake dummy, 7 x 4-in (18 x 10 cm)
1 round Styrofoam cake dummy, 9 x 4-in (23 x 10 cm)
½ cup (125 ml) clear gel
1 x 12-in (30 cm) foil-covered cake holder
CAKE POPS:
1 cup (250 ml) unsalted butter, divided, plus extra for rolling
4 x 250 g bags white regular-sized marshmallows, divided
1 tsp (5 ml) vanilla extract, divided
16 cups (4 L) crisp rice cereal, divided
8 cups (2 L) crisp rice cereal, ground into fine crumbs in a food processor, divided
10 x 3-in (25 x 8 cm) square Styrofoam cake dummy
5 lbs (2.25 kg) white chocolate melting wafers, divided
½ cup (125 ml) orange chocolate wafers
¼ cup (60 ml) lemon chocolate wafers
175 sturdy 3-in (8 cm) toothpicks
fresh flowers, for garnish
Instructions
- Take ¼ of the fondant and gently knead with your hands to make it pliable. Roll out on a countertop, lightly dusted with icing sugar, into a round large enough to wrap top and sides of 5-in (13 cm) Styrofoam round. Brush top edge and bottom sides of Styrofoam with some of the gel to hold fondant in place when applied. Gently lay fondant over top and lightly press top and sides to Styrofoam being careful not to tear it. Trim off the excess. Set aside.
- Taking half of the remaining fondant, repeat as above, rolling fondant into a round large enough to cover the 7-in (18 cm) Styrofoam round. Set aside.
- Knead remaining fondant and repeat as above, rolling into a round large enough to fully cover the 9-in (23 cm) Styrofoam round. Place on a 12-in (30 cm) foil-covered round cake holder. Brush a little gel on top of 9-in (23 cm) and 7-in (18 cm) rounds and stack cakes together creating a 3-tiered cake. Cover and store in a cool, but non-humid room until ready to apply Cake Pops. Can be made ahead and stored for a couple of days.
- Each Cake Pop is 1½-in (3 m) in diameter. For the bottom tier you will need about 72 cake pops; for the middle tier about 54 cake pops; and for the small tier you will need about 45 cake pops. Each tier will hold 3 rows of cake pops.
- Make Cake Pop mixture in two batches. Melt ½ cup (125 ml) butter in a very large saucepan. Stir in two 250 g bags of marshmallows and cook, stirring continually over medium heat, until melted. Remove from heat and stir in half the vanilla and 8 cups (2 L) rice cereal. Stir together using a large wooden spoon until blended. Sprinkle with 4 cups (1 L) ground rice cereal and stir in until evenly distributed.
- Lightly grease palms with extra melted butter. Roll mixture into 1½-in (3 cm) balls and place in a foil pan. When all mixture has been rolled into balls, cover and place in freezer. Repeat process, making second batch of Cake Pops from remaining ingredients. Cover and freeze until ready to coat with chocolate. You should have a total of 171 Cake Pops. They can be made ahead and frozen for a couple of weeks.
- To coat Cake Pops, clear a space in your freezer for the Styrofoam square. Place a bowl over a saucepan with water. Bring water to a boil then reduce to simmer. Make sure bottom of bowl doesn’t touch the water. Add 2½ cups (625 ml) white chocolate wafers and stir until melted. Stir in orange chocolate wafers, adding just enough to achieve desired peach colour.
- Take some Cake Pops from the freezer. Poke with a toothpick and dip into melted chocolate to fully coat. Hold over bowl until it ceases to drip. Dip 24 balls in peach-coloured chocolate and press toothpicks into Styrofoam square. Place in freezer to firm, about 5 minutes.
- Repeat dipping Pops with a second coating of chocolate to make them smooth. Freeze until they are firm enough to press toothpicks into Cake Tiers without smudging chocolate. Press the first 24 peach-coloured chocolate dipped Cake Pops evenly around the very bottom of the largest fondant-covered tier. Repeat with another row of 24 Cake Pops, adding more white chocolate to the bowl, lightening the colour of the rows as you build. Continue double-dipping Cake Pops, freezing and pressing into cake tiers. As you near the top of the second tier, gradually add some yellow chocolate wafers to the melted chocolate.
- When cake is fully assembled, lightly drape in plastic wrap and store at room temperature overnight. To display and serve, transfer to a cake platter and garnish with fresh flowers.
Drink Pairings
CAPPUCCINO SHORTBREAD WITH CHOCOLATE
Ingredients
Serves 36 cookies
4 tsp (20 ml) instant coffee
1 cup (250 ml) butter, softened
½ cup (125 ml) sugar
½ tsp (2 ml) vanilla
1¾ cups (425 ml) all-purpose flour
¼ cup (60 ml) cornstarch
¼ lb (125 g) semi-sweet chocolate
Instructions
- Preheat oven to 325 F (160 C). Grind instant coffee finely in a mortar and pestle. With an electric mixer, beat butter, sugar and coffee together until fluffy. Add vanilla. Slowly beat in dry ingredients and mix until well incorporated.
- Using about 1 tbsp (15 ml) sized dollop, form between palms of both hands into bean shapes. Place on a parchment-lined baking sheet and score lightly down the back of each cookie with a thick knife edge. Bake for about 15 minutes, or until edges just start to brown. Remove and allow to cool on a rack.
- Melt chocolate and dip end of cookie. Place on a cookie sheet lined with wax paper and set in the freezer for about 5 minutes to set the chocolate.
Drink Pairings
BUTTERMILK, ORANGE, AND ROSEMARY FRIED CHICKEN
Ingredients
Serves 6 to 8
1 cup (250 ml) buttermilk
1½ tsp (7 ml) cayenne pepper, divided
2 tsp (10 ml) smoked paprika
4 garlic cloves, crushed
½ yellow onion, sliced
2 sprigs rosemary, leaves removed from stem and minced
1 orange, zest only
3 tbsp (45 ml) kosher salt, divided
1 tbsp + 2 tsp (25 ml) black pepper, divided
6 chicken drumsticks, skin on
6 chicken thighs, skin on
canola oil, for frying
1 cup (250 ml) all-purpose flour
½ cup (125 ml) cornstarch
Instructions
- In a large bowl, combine buttermilk, 1 tsp (5 ml) cayenne, smoked paprika, garlic, onion, rosemary, orange zest, 2 tbsp (30 ml) salt, 1 tbsp (15 ml) black pepper and chicken. Transfer to a large Ziploc bag and refrigerate to marinate overnight, or up to 2 days.
- Remove chicken from marinade and drain well. Discard bag contents. Let chicken rest at room temperature for 1 hour before frying.
- Heat a deep fryer, or a large pot filled halfway with oil, to 350 F (180 C).
- In a large bowl, combine flour, cornstarch, remaining salt, black pepper, and cayenne.
- Dredge a piece of chicken in the flour mixture until completely coated. Dust off excess and gently place in the hot oil. Repeat with a couple more pieces of chicken. Do not add too many pieces of coated chicken at a time, or the oil temperature will reduce and cause chicken to absorb too much oil during cooking.
- Fry chicken in batches, 15 to 20 minutes each, turning occasionally with a slotted spoon. Remove chicken and pierce to the bone. Chicken is done when juices run clear when pierced and internal temperature reads 165 F (75 C).
- Remove chicken to a cooling rack to drain. Chicken can be eaten immediately, or cooled and refrigerated in a covered container and eaten cold at a picnic.
Drink Pairings
BUCHE DE NOEL
Ingredients
Serves 8 to 10
RICOTTA FILLING:
1½ lbs (750 g) ricotta cheese
½ cup (125 ml) candied orange peel, finely chopped
3 oz (90 ml) semi-sweet chocolate, finely chopped
6 tbsp (90 ml) icing sugar
¼ cup (60 ml) orange liqueur
MERINGUE MUSHROOMS:
2 large egg whites
pinch salt
½ cup (125 ml) sugar
1½ oz (45 ml) semi-sweet chocolate, chopped
WHIPPED MOCHA GANACHE:
2 cups (500 ml) whipping cream
8 oz (250 g) semi-sweet or bittersweet chocolate, finely chopped
2 tbsp (30 ml) instant coffee
CHOCOLATE GÉNOISE:
3 large eggs
3 large egg yolks
¼ tsp (1 ml) salt
¾ cup (175 ml) sugar
⅓ cup (75 ml) cake flour
⅓ cup (75 ml) cornstarch
¼ cup (60 ml) cocoa
Instructions
- To make RICOTTA FILLING: Combine all ingredients in a bowl, and mix well. Set aside. Allow to soften enough to spread.
- To make MERINGUE MUSHROOMS: Preheat oven to 225 F (105 C). Line a baking sheet with parchment paper. In a large bowl, beat egg whites with salt on high speed until soft peaks form. Continue whipping, adding sugar 1 tbsp (15 ml) at a time, until meringue is very stiff and glossy. Transfer meringue to a pastry bag fitted with a ½-in (1.25 cm) plain tip then pipe 20-22 mushroom “caps” in 1-in (2.5 cm) mounds. Smooth tops of the round mushroom caps with a finger dipped in water. Pipe the same number of “stems” by making a base that’s slightly thicker, tapering the meringue as you pull the bag straight up, leaving a pointed top. Bake for 1½ hours. Let cool completely.
- To assemble, with a sharp paring knife, carve a small hole in the underside of each mushroom cap, large enough to fit the points of the stems. Melt chocolate. Dip the pointed tips of the stems into the chocolate and press each one into the hole on the underside of the caps. Set on a baking rack to cool. Transfer to an airtight container until ready to use.
- To make WHIPPED MOCHA GANACHE: In a saucepan, heat cream over medium-high heat until it simmers. Remove from heat, add chocolate and coffee and stir until partially melted. Let stand 15 minutes to complete melting. Stir mixture again until smooth. Let cool. Cover surface of chocolate mixture with waxed paper or plastic wrap to prevent skin from forming. Refrigerate until extremely cold, preferably overnight. When ready to compile buche, beat with an electric mixture until medium-stiff peaks form. Do not overbeat, as ganache stiffens considerably when beaten, must be spread immediately.
- To make CHOCOLATE GÉNOISE: Preheat oven to 400 F (200 C) and set rack in the middle of the oven. Butter and line a 10 x 15-in (25 x 38 cm) jelly roll pan.
- Half fill a medium saucepan with water and bring to a boil over high heat. Lower to simmer. Whisk together eggs, yolks, salt and sugar in bowl of an electric mixer. Place over pan of simmering water and whisk gently until mixture is just lukewarm, about 100 F (38 C). Whip on mediumhigh speed until the egg mixture is cooled and tripled in volume.
- Sift together flour, cornstarch and cocoa. Sift ⅓ of the flour mixture over beaten eggs. Gently fold in flour mixture, repeat with another third of flour mixture and finally with the remainder.
- Scrape batter into prepared pan. Bake for 10 to 12 minutes, or until well risen, and springs back when touched. Do not overbake. Use a paring knife to loosen cake from the sides of pan. Invert cake onto a baking rack and let cake cool right-side up on the paper. Turn the génoise layer over and peel away the paper. Invert onto a fresh piece of parchment paper.
- Gently spread the softened ricotta filling, leaving a 1-in (2.5 cm) edge on each of the longer edges. Use the paper to help roll the cake into a tight cylinder. Wrap with plastic wrap, transfer to a baking sheet and refrigerate at least 1 hour before icing and decorating the outside. This can be done the day before.
- Trim off both ends of the cylinder of cake, making about 2-in (5 cm) diagonal slices. Set the long centre section on a serving plate or tray, and place one of the cut pieces with the diagonal end against the cake and the flat end facing up. Attach the second piece to the other side. Ice and cover the “log” with whipped ganache, making sure to curve around the protruding stumps. Streak the ganache with a fork or decorating comb to resemble bark. Dust with cocoa. Arrange mushrooms around the cake.
Drink Pairings
BLACK COD WITH BLACK BEAN SAUCE
Ingredients
Serves 4
2 tbsp (30 ml) cooked black beans, finely chopped
1 garlic clove, minced
1-in (2.5 cm) piece ginger root, peeled and minced
2 tbsp (30 ml) granulated sugar
1 tsp (5 ml) soy sauce
2 tbsp (30 ml) Chinese cooking wine
1¼ lb (625 ml) black cod fillets, skin on, scales removed, cut into 4
1 green onion, julienned
1 small red chili, thinly sliced (optional)
Instructions
- In a bowl, combine black beans, garlic, ginger, sugar, soy sauce and cooking wine. Stir together to make a paste. Set aside.
- Place black cod fillets skin-side down on a heatproof platter (or plate) that will fit into a bamboo steamer and spread black bean sauce evenly over top. Place platter in steamer over a wok filled with just enough boiling water that so it does not touch the bottom of steamer. Steam, covered, over medium heat for 15 minutes, or until fish is cooked and flakes easily with a fork.
- Remove platter from steamer. Garnish with green onions and sliced chili, if using.
Drink Pairings
BISON TENDERLOIN WITH SEASONAL VEGETABLES
Ingredients
Serves 4
YAM PURÉE:
1 lb (500 ml) yams or sweet potatoes
2 tbsp (30 ml) butter
3 tbsp (45 ml) whipping cream
⅛ tsp (0.5 ml) smoked paprika
¼ tsp (1 ml) salt
1 pinch of cayenne
GINGER AND MAPLE SYRUP-GLAZED HEIRLOOM CARROTS:
1 lb (500 g) baby heirloom carrots
½ tbsp (7 ml) olive oil
¼ tsp (1 ml) sea salt
1 tbsp (15 ml) butter
1 tsp (5 ml) finely minced peeled ginger root
½ tbsp (7 ml) pure maple syrup
BISON TENDERLOIN:
6 tbsp (90 ml) butter, softened
1 garlic clove, finely minced
1 tsp (5 ml) each finely chopped fresh tarragon, chives and thyme
2 tsp (10 ml) fine sea salt
1 tsp (5 ml) freshly ground black pepper
4 x 8 oz (1 kg) bison fillets, each 1½-in (4 cm) thick
2 tbsp (30 ml) canola oil
SAUTÉED BRUSSELS SPROUTS LEAVES:
1 lb (500 ml) large Brussels sprouts
1 tbsp (15 ml) olive oil
¼ cup (60 ml) chopped shallots
1 tsp (5 ml) chopped fresh thyme leaves
salt and freshly ground black pepper
Instructions
- To make the YAM PURÉE: Preheat oven to 400 F (200 C). Place rack in middle of oven and line a baking pan with foil. Prick potatoes all over with a fork. Place in prepared baking dish and bake until tender, about 1 hour.
- When cool enough to handle, peel skin and remove any eyes. Cut into 2-in (5 cm) pieces, place in a mixing bowl with remaining Purée ingredients. Whip with an electric mixer until smooth. Cover and set aside. Purée can be made ahead and reheated.
- Increase oven temperature to 475 F (240 C). Toss carrots with olive oil and sea salt until evenly coated. Place on a baking sheet lined with parchment paper or foil. Roast for 10 minutes.
- Heat butter, ginger and maple syrup in a small saucepan. Mix well. Drizzle over carrots on baking sheet and stir to coat. Return carrots to oven and roast another 8 minutes or until golden brown and tender. Remove from oven, cover and set aside to keep warm.
- Reduce oven temperature to 350F (180C). In a small bowl make a herbed butter, mixing together butter, garlic, tarragon, chives and thyme. Season with salt and pepper. Cover with plastic wrap and chill until ready to serve.
- Mix together sea salt and pepper. Rub mixture on bison fillets to season. Heat oil in a large ovenproof frying pan over high heat. Add fillets and sear, 2 minutes per side. Transfer pan to oven and cook, 5 minutes for rare, 7 minutes for medium- rare. Remove and cover loosely with foil. Allow to rest 8 minutes before serving. Garnish fillets with flaked sea or coarse salt.
- While tenderloin is resting, prepare sprouts. Rinse and drain and cut about 1⁄4-in (1 ml) off stem end of each. Then begin peeling leaves. Discard cores. Rinse leaves in cold water and drain well, set aside.
- Place a large frying pan over medium-high heat. When hot, add oil, shallots, sprout leaves and thyme. Stir until leaves are bright green and slightly wilted but still crunchy, 3 minutes. Add salt and pepper to taste.
- Serve tenderloin with YamPurée, GlazedCarrots, Sautéed Sprouts and a generous dollop of Herbed Butter on tenderloins.
Drink Pairings
BEEF WELLINGTON SERVED WITH MERLOT SAUCE
Ingredients
Serves 6 to 8
TENDERLOIN WITH MUSHROOMS DUXELLES
2 to 2½ lbs (1 to 1.25 kg) centre-cut beef tenderloin, about 7-in x 3½-in (18 x 9 cm) olive oil, to grease pan
salt and freshly ground black pepper
3 tbsp (45 ml) unsalted butter
3 cups (750 ml) button mushrooms, cleaned and chopped
1 large shallot, peeled and minced
1 large garlic clove, minced
1 sprig thyme
⅓ cup (75 ml) port or dry sherry, to deglaze pan
8 thin slices Parma ham or prosciutto
PASTRY
1 x 500 g package puff pastry, 2 sheets
¼ cup (60 ml) all-purpose flour, divided
3 egg yolks, divided
MERLOT SAUCE
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) butter
1 cup (250 ml) diced celery
1 cup (250 ml) peeled and diced carrots
1 cup (250 ml) diced sweet onions
2 cups (500 ml) Merlot
2 cups (500 ml) beef stock
2 sprigs each, fresh rosemary, thyme and parsley
salt and freshly ground black pepper
Instructions
- Heat oven to 425 F (220 C). Place tenderloin in a lightly oiled roasting pan. Generously season with salt and black pepper. Roast in centre of oven, uncovered, for 30 minutes or until a meat thermometer registers 130 F (54 C) when inserted into centre. Remove pan and rest at room temperature until pan is slightly cooled. Cover and refrigerate for 30 minutes.
- For Mushroom Duxelles, place chopped mushrooms in a food processor fitted with a metal blade and pulse until mushrooms are finely minced but not puréed. Melt butter in a large frying pan. Add mushrooms, shallot, garlic and thyme and sauté over medium-low heat for 5 minutes or until mushrooms have released liquid and are starting to cook dry. Deglaze pan with port and raise heat to high to evaporate liquid. Remove from heat and discard thyme. Add salt and pepper, to taste. Transfer to bowl, cool, cover and refrigerate until ready to use. Can be refrigerated for several days.
- Lay a couple of overlapped sheets of plastic wrap on a clean surface. Overlap Parma ham or prosciutto slices in a row down centre. Spread half the Duxelles in an even layer over top of ham or prosciutto. Place cooled tenderloin crosswise over top and spread with remaining Duxelles. Draw edges of plastic wrap together over top of meat to tightly encase tenderloin in ham or prosciutto. Twist ends of wrap to tightly seal. Refrigerate while rolling out pastry.
- To make Pastry, lightly dust work surface with a little flour. Roll out 1 sheet puff pastry into a rectangle large enough to wrap tightly around tenderloin with a slight overlap to seal. Brush edges of pastry with 2 egg yolks whisked with 1 tsp (5 ml) water. Reserve extra. Remove plastic wrap from beef and place in centre of pastry. Carefully gather up edges and firmly wrap beef in pastry. Then press seams and ends together to tightly seal. Place seamside down on a work surface. Set aside.
- Add a little more flour to clean work surface. Roll out second sheet of pastry into a rectangle slightly larger than the first. Cut out shapes and designs with a sharp paring knife. Brush with egg yolk mixture and arrange cut-outs decoratively over top of pastry-wrapped tenderloin.
- In a small dish, whisk remaining egg yolk. Lightly and evenly brush over entire surface of pastry to fully and evenly coat. Refrigerate uncovered for 45 minutes, or up to 24 hours.
- When ready to bake, preheat oven to 400 F (200 C). Bake tenderloin uncovered for 20 to 25 minutes until pastry is deep golden and beef registers 140 to 155 F (60 to 68 C) on a meat thermometer when inserted into centre. Remove from oven and rest on a rack for 10 to 15 minutes.
- While tenderloin is baking, prepare Merlot Sauce. Heat oil and butter in a large saucepan. Add celery, carrots and sweet onions. Sauté over medium heat stirring occasionally until golden. Deglaze saucepan with Merlot. Add beef stock and sprigs of herbs and bring to a boil. Cover, reduce heat and simmer for 30 minutes for flavours to blend. Strain and discard vegetables and herbs. Return sauce to pan. Boil vigorously until reduced by half. Add salt and pepper, to taste. Cover to keep warm.
- Once tenderloin has rested, transfer to a cutting board and cut into thick slices. Serve with Merlot Sauce, steamed green beans and roasted carrots.
Drink Pairings
BABY POTATO SALAD WITH HERB AND GRAINY MUSTARD DRESSING
Ingredients
Serves 4 to 6
1 lb (500 g) baby potatoes, unpeeled
1 lemon, zest and juice
½ cup (125 ml) extra-virgin olive oil
2 tbsp (30 ml) grainy mustard
2 tsp (10 ml) kosher salt, plus extra
¼ tsp (1 ml) ground black pepper
½ cup (125 ml) roughly chopped fresh herbs, such as chervil, dill, parsley, and chives
Instructions
- Place potatoes in a medium-sized saucepan with just enough water to cover. Generously season water with salt. Bring to a gentle boil. Reduce heat to simmer and cook, with lid ajar, until fork-tender, about 5 to 8 minutes. Drain potatoes and cut in half while still warm. Place in a large bowl.
- Whisk remaining ingredients in a small bowl and add to warm potatoes. Gently toss together to evenly coat. Serve at room temperature.
Drink Pairings
BROWN BUTTER BOURBON BUTTERSCOTCH PUDDING
Ingredients
Serves 8
PUDDING:
¼ cup (60 ml) unsalted butter
½ vanilla bean, split lengthwise, seeds scraped out
¾ cup+3 tbsp (220 ml) light brown sugar, divided
2½ cups (625 ml) whipping cream, plus extra for garnish (optional)
1 cup (250 ml) whole milk
4 tsp (20 ml) bourbon
½ tsp (1 ml) salt
6 large egg yolks
¼ cup (60 ml) cornstarch
2 graham crackers or ginger snap cookies, crumbled, for garnish (optional)
SAUTÉED THYME APPLES:
2 McIntosh or Golden Delicious apples
2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) granulated sugar
1 tsp (5 ml) fresh thyme leaves
½ tsp (1 ml) finely grated orange zest
1 pinch salt
Instructions
- To make PUDDING: Melt butter in a small frying pan over medium heat. Once melted, stir in vanilla seeds. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Whisk in 3⁄4 cup (175 ml) brown sugar and cook, stirring frequently, until sugar is dissolved, about 3 to 4 minutes. Add cream, milk, bourbon and salt. If mixture seizes, just keep stirring over heat until smooth. Once mixture just begins to simmer, remove from heat and set aside.
- In a large bowl, whisk together egg yolks, cornstarch and remaining 3 tbsp (45 ml) sugar until smooth. While continually whisking, slowly add hot cream mixture. Wipe out saucepan then strain mixture through a fine mesh sieve back into saucepan. Cook over medium heat, stirring frequently, until mixture begins to thicken, about 5 to 6 minutes. Mixture should thickly coat a spatula.
- Place eight 6oz (180ml) ramekins on a small baking sheet and carefully divide pudding mixture evenly among ramekins. Refrigerate uncovered to chill and set, about 3 to 4 hours.
- When ready to serve, prepare Sautéed Thyme Apples. Core and cut apples into 8 wedges. Cut each wedge in thirds crosswise.
- Heat butter in a large frying pan over medium heat. Cook, stirring occasionally, until butter starts to change colour to a golden brown, about 2 to 4 minutes. Add sugar and stir until dissolved. Add apples, thyme, orange zest and salt. Cook, stirring and turning apples occasionally, until apples are just tender when pierced with tip of a knife, about 3 to 5 minutes.
- Serve chilled puddings topped with a spoonful of warm apples. Garnish with a dollop of whipped cream and a sprinkle of cookie crumbs, if desired.