Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
1 loaf challah or Hawaiian bread, cut in 1/2 inch slices
1 stick unsalted butter, softened
6-8 large apples,
peeled, thinly sliced (save the peels)
zest of 2 lemon, divided
Juice of 2 lemon, divided
Pinch freshly ground pepper
Preheat oven to
350F. Butter a glass pie-dish and add a sprinkle of sugar on top.
Place a layer buttered bread, at the bottom of pan; then a layer of apples. Sprinkle zest and juice of 1 lemon, add sugar, and pepper. Place
another layer of bread and butter, apples slices,zest and juice of 1 lemon, sugar, and pepper until the dish is full. Use the apple peels to cover the top of the Charlotte to keep it moist. Bake about 30-40 minutes. Serve warm with the peels.
Baked Apple Charlotte
This recipe is delicious with vanilla ice cream. I also reduced a bottle of organic pear juice down to 1 cup and drizzled it over the Charlotte. This was served at my Downton Abbey cooking class last night at Westwood Unique. It was a BIG hit!