With Rosh Hashanah just around the corner it is no surprise that the theme of September’s Kosher Recipe Linkup is honey. I adore honey and use it in all kinds of things, but in the fall I can’t help thinking about the flavor combination of crisp apples and sweet honey. I already have several different versions of apple and honey baked goods and sweets (like these apple and honey marshmallows) so I wanted to take this challenge in a bit of a different direction and focus on just the honey. The ice cream is really the star of this recipe, but it needed something to go with so I made the apple galette to accompany it.
I have always loved the combination of honey and ginger. My parents always have a jar of honey steeped with ginger in their fridge. We stir it into a cup of boiling water to make a comforting tea that settles a queasy stomach or add soy sauce to the honey to make the most amazing tofu marinade ever. I wanted the ice cream to have that same gingery kick and it sure does. If you don’t like strong ginger I would recommend reducing the amount. The honey in this recipe is very prominent in the flavor so be sure to use a honey you like to eat plain. The more assertive the flavor of the honey the more the ice cream will taste of honey. Since there are such a wide variety of honey varietals (come back tomorrow for a wonderful give away of a honey varietal sampler from Marshall’s Farms) I cannot predict what the ice cream will taste like with each one, so taste the finished custard before chilling it. If the honey taste is not strong enough add just a bit more. For an even stronger honey flavor drizzle the ice cream with a bit of honey right before serving. I am planning on serving this ice cream along with the honey cake and other desserts for Rosh Hashanah just to keep the apple and honey theme going through the end of the meal. For more inspiration check out all the amazing things these other bloggers have come up with for this month’s Linkup!
1 recipe pie or tart crust, for a single crust pie. (store bought works if you are short on time, I use the Wholly Wholesome crusts because they have no hydrogenated oils)
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
2 tablespoons sugar
1 teaspoon finely grated lemon peel
1/4 cup apricot preserves
3 tablespoons coarse sugar
2 tablespoons (.6 ounces, 17g) minced fresh ginger
1/2 cup honey
1/3 cup sugar
3 cups almond milk
1 cup soy milk powder
1/2 cup oil
6 egg yolks
Roll out dough between sheets of parchment paper to 1/8-inch-thick round, 14 inches in diameter. Remove the top sheet of parchment. Using the bottom sheet as aid, transfer dough on parchment to large unrimmed baking sheet. Chill for 15 minutes.
Preheat the oven to 450°F. Combine the apple slices, 2 tablespoons sugar, and lemon peel in medium bowl; toss to blend. Spread preserves over crust, leaving 1 1/2-inch plain border. Arrange apple slices in concentric circles atop preserves, overlapping slightly. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust. Brush crust with water. Sprinkle crust edges and apples with the course sugar.
Bake galette 20 minutes. Reduce oven temperature to 375°F and continue baking until crust is golden, about 30 minutes longer. Remove from oven. Slide long thin knife between parchment and galette. Let the galette stand at least 10 minutes. Cut into wedges and serve warm or at room temperature with ginger honey ice cream.
Place the honey and ginger in a medium sauce pan. Bring to a simmer. Remove the pot from the heat and let the ginger steep in the honey for 30 minutes. Strain the honey through a fine mesh sieve to remove the ginger, pressing down on the ginger to remove as much honey as possible. Return the honey to the pan. Add two cups of almond milk, soy milk powder, oil, sugar and salt to the honey in the pan. Whisk until well combined.
Place the egg yolks in a medium bowl and whisk to combine. Set the bowl next to the stove. Place the remaining cup of almond milk in another medium bowl and set the strainer on top. Set aside. Heat the almond milk mixture until warm.
Slowly stream the warm mixture into the egg yolks while whisking constantly. Scrape the warmed yolk mixture back into the pan and cook over medium heat stirring constantly with a heatproof spatula. Make sure to scrape the bottom of the pan with the spatula while stirring.
Cook until the mixture thickens and coats the back of the spatula. Pour the custard through the strainer into the remaining almond milk. Place the bowl over an ice bath and stir until cool.
Chill the mixture thoroughly in the refrigerator and then freeze in a ice cream maker according to the manufacturers instructions.
Prep Time includes time to steep the ginger in the honey.
Apple Galette (adapted from Bon Appétit, September 2006) Yield: Makes 8 to 10 servings