Rustic Apple-Rosemary Cake

[Scott Tichenor]

Mandolin players coming over for dinner tonight and I'm cooking. Watch out! Guess you could call it "post a picture of what you cooked today with your mandolin" or in my case, a mandola. BTW, not recommended to store your dola on top of a gas stove as shown here. And yes, the cake does get a dose of olive oil on top before it's served.

[Amandalyn]

Scott- that looks yummy, can you share the recipe? I have a huge patch of rosemary in the garden.
Teri

[Daniel Nestlerode]

BTW, not recommended to store your dola on top of a gas stove as shown here.
That would explain the scorch pattern on the back of my mando. I was thinking it was the ToneGard and wondering how the thing could heat up and change shape on the stove!

Since following Scott's advice, my mandolin gets burned less and my wife's cooking tastes better!

http://www.mandolincafe.net/iB_html/non-cgi/emoticons/tounge.gif http://www.mandolincafe.net/iB_html/non-cgi/emoticons/biggrin.gif http://www.mandolincafe.net/iB_html/non-cgi/emoticons/tounge.gif

Daniel

[Scott Tichenor]

Italian Apple-Rosemary Cake

Ingredients:
3/4 cup flour
3/4 cup sugar
3/4 cup butter (unsalted)
4 eggs
1 packet leavening agent for sweets (baking powder)
pinch of salt
2 apples cored and thinly sliced (take peel off)
Fresh rosemary, minced (about 2 tablespoons or to taste)
Lemon zest
Extra virgin olive oil

Cream the butter and sugar; add the eggs, flour, salt, rosemary, zest and leavening agent. Mix for a few minutes until well-combined. Pour batter into prepared cake pan and place sliced apples decoratively on top. Bake at 350 for 30-35 minutes or until golden brown. Let cool in pan for a few minutes then turn out and dust with powdered sugar. Serve with apple and rosemary garnish and drizzle with good quality extra virgin olive oil (that's right).

One note, beat that batter too hard and/or long and this thing will grow like a space alien. Advise you do it by hand and not use an electric beater. Less is better.

[brunello97]

Wow, this looks great. I will try this tonight.

Maybe served with a nice vin santo? Or maybe a moscato?

Mick

[johnwalser]

Scott is bringing a hotplate to LoarFest this year and will be making Rustic Apple-Rosemary Cake for ALL Cafe members on Wednesday night up in his room. He's asking for us to bring our own forks, but is providing the paper plates. What a guy!

I started keeping my mandolin on the stove more than a year ago. After all, (get ready for it) I am one HOT picker!

John

[Michael Lewis]

Scott, is that the cover pic of your next CD? The wine looks vaguely familiar, sorta CBAish. Great stuff.

[littledonnie]

Thanks for the recipe. I copied it straight to my master cook files so as not to lose it. Going to try it soon!

[Paul Kotapish]

What a host.

Great choice of a zinfandel, Scott. Rosenblum is a wonderful little winery right here on the fair isle of Alameda, and their head wine maker of many years lives a block away. It's the only wine I buy by the case. Zins from many different vinyards account for most of their production, but they make some other grand wines, too, including a bunch of lovely Rhone varietals.

We have a burgeoning winery scene in the East Bay these days, and many of the houses hire traditional music bands--often with mandolins--for their pouring parties. Life is good.

That cake looks wonderful, too. I'll have to try that one soon. Thanks for sharing the recipe.

[charliede]

Two questions: #Do you use the zest of a whole lemon? #And do you use sweet or tart apples?

[Scott Tichenor]

Paul, we're big Rosenblum fans in this house. It's our stock wine and we too buy it by the case. Best consistent $10 range vino I've found.

charliede: not too much zest. I use maybe a heaping tablespoon and any apple will do, but I prefer the tart with all of that sugar and butter. We're getting local apples and they tend to be tart and firm.

Mandatory mandola content: my poor Nugget barely getting played these days I'm still so crazed over the Kimble dola. It's a marvelous instrument!

[mandopete]

Guess you could call it "post a picture of what you cooked today with your mandolin"...
Man, I'm really tempted, but a picture of the Collings MF-5 along with Top Ramen and a Corona probably won't cut it eh?

[Scott Tichenor]

Guess you could call it "post a picture of what you cooked today with your mandolin"...
Man, I'm really tempted, but a picture of the Collings MF-5 along with Top Ramen and a Corona probably won't cut it eh?
I dare you!

[mandopete]

1. Boil 2 cups of water. Add noodles, breaking up if desired. Cook 3 minutes stirring ocasionally.

2. Remove from heat. Stir in seasonings from flavor packet**

** To lower sodium, use less seasoning.

[JEStanek]

Pete! http://www.mandolincafe.net/iB_html/non-cgi/emoticons/biggrin.gif
You killed the ambiance by having a real plate, and a rack of geniuine freshly bundled herbs and cloves of garlic in the back ground! However, I've been known to dine more on Top Ramen than rustic apple rosemary cake. Gimme the latter any day though.

Funny!
Jamie