Centrolina inspires fall baking
Inspired by your Apartments at CityCenter kitchen and trying to decide what to cook? Centrolina’s Chef Amy Brandwein has some fall recipes using apples that are just what you have been looking for. So stop by her market in CityCenterDC and pick up the ingredients for these dishes that are perfect for fall!
Risotto Apples, Sausage & Taleggio
¼ C Olive Oil
1/2 C. Onion, finely chopped
1 lb. Carnaroli Rice
1 C Foggy Ridge Serious Cider
4 ½ C Chicken Broth
2 C. Granny Smith Apples, Skin On, Small Dice
8 oz. Pork Sausage, cooked and crumbled
¼ C. Unsalted butter, diced
½ C. Parmesan cheese, grated
1/2 C. Taleggio, large dice
1 T. Rosemary, minced
Heat olive oil in a large saucepan over medium heat. When oil is hot, add onions and cook until onions become translucent, approximately 6 minutes. Add Arborio rice to pan and toast for 4 ½ minutes, stirring as it cooks. Add hard cider and cook until completely reduced, approximately 4 minutes. When cider has dissipated, add hot chicken broth. Do this 5-6 times, always letting the preceding stock reduce before adding the next one. Add sausage midway through cooking the rice, total cooking time will be about 12 minutes.
Add butter, parmesan cheese, taleggio cheese and rosemary. Mix well.
Gala Apple Bran Muffins
113 g butter
50 g light brown sugar
200 g creme fraiche
75 g black strap molasses
140 g A.P. Flour
1 tsp baking soda
1/4 tsp kosher salt
100 g oat bran flakes
150 g gala apples
Cream butter and sugar until light and fluffy
Add egg, followed by creme fraiche and molasses scraping after each addition
Shift dries then stir in the oat bran flakes
Lastly fold the apples in by hand
Bake at 400 for 15-18 minites until they spring back at light touch.