This week the assignment for French Fridays with Dorie was to make an apple cake. This terrified me a little only because I am not a fan of fruit cakes, pies or sugar coated berries. But the show must go on and the project must get made. Lucky for me my husband is a big fan of apple pie/cake and he would take care of it. We started by going out to a apple farm just a mile from our house and I picked up some honey crisp and Jonagold apples that were the size of a small child. A quick cut of the apples and a toss around in the batter and into the pan it went. I think my apples were a bit on the large size so they poked out of the top, not at all like the picture. But from all reports it was fantastic.
For the next day I decided to turn the dessert into a savory dinner treat. What are the classic combinations with apples? Pork chops and cheddar cheese, maybe not together but I had an idea. I sliced some of the apple cake, toasted it to give it a little crunch on the edges, browned up some pork chops and made a quick Bechamel sauce and added some aged vintage white cheddar at the end. It was fantastic! I would make this again in individual cups and serve it along side a pork roast for a interesting change. Give it a try!
1 tablespoon butter
1 cup milk
white pepper & nutmeg
6oz grated white cheddar
Melt butter and add flour, whisk until combined and continue to cook for 1 minute. It will start to turn a light brown. Add half of the milk, bring to a boil continuing to whisk until thickened. Add rest of the milk and keep whisking until thick and coats the back of a spoon. Add in pepper and nutmeg and remove from the hear. Stir in cheddar and once melted serve immediately
See all of the other French Friday folks here....