Baking Queen

What does one do with pounds of apples from your CSA? Make a french dessert, of course! With 2 1/2 lbs of apples I turned to Julia Child for her Pouding Alsacien or Gratin of Sauted Apples. Of course, it was so amazing, the camera flash was not quick enough and you'll have to make due with the easy recipe for an amazing cold dessert dish. Seriously, if you like apples and want to impress, try this baby on for size.

Pouding Alsacien from
This simple apple dessert is always better if prepared the day before it is eaten, as a good 24 hours are needed for a slow blending of flavors.

2 1/2 lbs firm cooking apples (Golden Delicious)
4 to 5 T butter
A 10 to 12 inch skillet
A lightly buttered baking dish, 8 to 9 inches in diameter and 2 inches deep
3/4 cup plum jam, forced through a sieve
2 T rum
A rubber spatula
4 T butter
1/2 cup granulated sugar
3 egg yolks
1 T all-purpose flour
1/2 t cinnamon
1 cup fresh whole wheat or rye bread crumbs
2 egg whites
punch of salt
1/2 T granulated sugar
powdered sugar in a shaker

Quarter, core and peel the apples. Cut into 1/4-inch lengthwise slices. You should have about 7 cups.

Saute the apples, one layer at a time, in hot butter until they are very lightly browned on both sides and tender, but retain their shape. As they are done, place them in the baking dish.

Preheat the oven to 325 degrees.

Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the egg yolks, then the flour and cinnamon, and finally the bread crumbs.

Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed. Fold the egg whites into the bread-crumb mixture and spread evenly over the apples.

Bake in middle level of preheated oven for 20 to 25 minutes, or until top has puffed slightly and has just begun to color. Sprinkle with powdered sugar and continue baking another 20 to 25 minutes; the top should be a nice golden brown under the sugar.

Allow to cool, then chill, prederably 24 hours.