DECONSTRUCTED MAPLE CANDIED APPLE By Rose Hebert Tanguay

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Julia Lane
5 years ago
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1 Note by Note dishes incorporating an apple extract containing polyphenols and Phlorozin NOTE BY NOTE DECONSTRUCTED MAPLE CANDIED APPLE By Rose Hebert Tanguay

2 The final recipe contains most, if not all, of the compounds found in an apple. It contained pectin naturally found in apples, as a thickening agent. The maple meringue contained the following apple compounds (Health Canada, 2010): sucrose, glucose, fructose, sodium, iron, calcium, manganese, phosphorus, potassium, zinc, copper, selenium, vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B6, folate, choline, water, unsaturated fats, mono-unsaturated fats, and poly-unsaturated fats. The caramel contained glucose and water, both found in apples. Mollusc Parfait, Clear Apple, Elderflower and Vodka Soup, Apple and Lemon Granite, Glucose Tuille, Crab Apple Caviar, garnished with Apple Bubbles Description of the Dish: This dish is suitable as to be served as an intermediate course Type of Dish: Savoury

3 Dish by Willie Rochford. Note by Note: Deconstructed Chocolate and Hazelnut Cheesecake with Raspberry Jelly by Ciara Altman

4 Nutritional Aspect of Dish The Apple Polyphenol was added to the dish due to its high nutritional value. This unique combination of apple phytonutrients has a 12,000 ORAC value and acts as a powerful antioxidant (Cyvex Nutrition, 2009). Pectin is also healthy, as it is a dietary fibre which the human body cannot absorb, so it passes through us. Fibre offers a lot of health benefits, such as keeping the colon healthy, preventing blood glucose spike, and reducing IBS or other intestinal health issues (Healing Cuisine, 2012). Agar Agar also has nutritional benefits, as it is a good source of calcium and iron, and is very high in fibre. It contains no sugar, no fat and no carbohydrates (Fit Day, 2012). The raspberry compound also holds key nutritional value as it contains raspberry, beetroot juice concentrate; concentrated cherry juice which are all high in vitamins and naturally low in sodium and fat. DIT BM4 by Fiona Teehan The final recipe after four weeks of experimentation and evaluation comprises of a dish made up of six elements. The main element is inspired by the traditional Bloody Mary drink; a spicy vodka and tomato flavoured cocktail, but with floating celery flavoured caviar pearls. The side element to the dish is a canapé styled element and can be consumed at the same time as the drink. This includes a crispy brown bread flavoured biscuit with a green apple gel

5 layer and a blue cheese cream. The canapé is garnished with a light and crunchy Crumiel honey flavoured handkerchief. The apple nutrient part of the dish comes from the apple flavouring and fruit extracts in the apple gel sheet element of the dish; also fructose (a nutrient in apples), which is contained in the Bloody Mary drink. The name of the final Note by Note creation is DIT BM4, representing the college where the study took place and the initials of a Bloody Mary drink. The four represents the four trial stages. Display garnish, Violet meringues, Raspberry gel, Hy - Foamer Raspberry mousse, Apple jelly by Lisa O Brien The finished product had a good flavour and texture balance. The meringue in the end product was much superior in taste to those in the initial stages. When tasted on their own, they appeared to be very sweet but when paired with the other elements of the afternoon pastry, which were tarter in comparison, it resulted in a good balance. The use of the gellan and the agar for the apple jelly resulted in thin sheet of jelly which could be used to cut out disks from. The removal of the gelatine and a reduction in the amount of agar used resulted in a jelly that had a good mouth feel and melted on the tongue. The crunch of the meringue created a texture contrast to the other elements of the afternoon tea pastry. The fact that they can be made in advance and stored in an air tight container would also hold value as it will cut down not only on the waste being produced but also in the time needed to create dish. In addition to this staffing cost could also be reduced should a dish like this be produced in an industrial kitchen as this element could be made in advance. This may also be the case with other elements to the dish but it was not possible to ascertain this at this stage as time was a constraint.

6 Note by Note dish by Mwai Ndungu 1. Chocolate Foam 2. Coriander flavoured pannacota 3. Gelatine sheet 4. Honeycomb tuille 5. Cherry and chocolate surprise 6. Frozen Chocolate flavoured Azuleta foam 1 4

The combination of flavour played well in this dish, different texture and flavours complimented each other, although the coriander taste was not powerful enough; there was still a small aftertaste

7 The combination of flavour played well in this dish, different texture and flavours complimented each other, although the coriander taste was not powerful enough; there was still a small aftertaste of coriander. Apple Cannelloni with forest fruit jelly filling By Silvia Riondino All component assembled for the final dish: Apple cannelloni Forest Fruit gel Lemon Jelly Milk Chocolate Powder The idea of making this dish was inspired by some traditional dishes of the South of Italy. The initial recipe, used as a guideline, was the Apple Tagliatelle recipe with the use of gellan F and Maltodextrin (see in Appendix II). The recipe was changed in order to create a better texture of the gel sheet, ideal for making the cannelloni tube shape. Gellan gum was used instead of gellan F as it wasn t available. The recipes for the other components of the meal were obtained throughout the trials adjusting them at each stage of the experiment. Strawberries and Cream by Rory Stack

A different approach was taken to the final presentation of the dish which resulted in the square mould being used to hold the thickened strawberry syrup which would become the main focus on the

8 A different approach was taken to the final presentation of the dish which resulted in the square mould being used to hold the thickened strawberry syrup which would become the main focus on the centre of the plate. The vanilla cream was used in two aspects on the plate firstly as a semi thickened liquid cream and secondly as the very fine sieved powder that would hole the strawberry caviar in place. The strawberry mould was filled with the semi thickened cream and topped with the strawberry caviar and finally dusted with the powdered cream.

Lab session developed by Julie Tuizer, MS Instructor Kendall College

Lesson 8 Lab Session III Baking with Fresh California Avocados Lab session developed by Julie Tuizer, MS Instructor Kendall College Objectives: Upon completing this course, students will know: How to incorporate