Cooking Instructor, Food Blogger, Cookbook Author, and Personal Chef, bringing the traditional and authentic taste of regional Italian, Spanish, Portuguese, French, Tunisian, and Moroccan cuisine to your table.
My menus are created exclusively to satisfy your personal preferences. 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
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!