Gourmet Junkies

January 28, 2010

An Apple A Day is The Best Dessert in The City!!!!

My foodie partner in crime, we will call him “Shpilkes”, and for those of you who don’t know what that means, well, it means someone who is anxious or on pins and needles, and he is ALWAYS anxious for (or worried about)  something good to eat!  Turrets (and I spelled it wrong on purpose) , of course means someone who has a condition that creates a tic or repetitive behavior.  Therefore, Turrets and Shpilkes kind of embodies the chronic foodie:  ANXIOUS for the next meal and wanting to REPEAT going out for a good (or, unfortunately maybe bad) meal.  Maybe I should have called this Shpilkes and Turrets, but it just didn’t sound right, so live with it.  So where was I?  Oh! Yes! Shpilkes and I decided to visit one of our favorite places, “BLD” (Breakfast, Lunch, Dinner) on Beverly Blvd. and have the Charcuterie Platter and a smart cocktail, however, in retrospect I really should have had a reeeeaaalllly good glass of red wine.  Oh well, I had a rough day and opted for a Martini…. and it was good.

“BLD” is one of Neal Fraiser (Grace Restaurant) and Richard Draper’s group of eateries and one of my favorite “comfort zone” restaurants.  Sitting at the bar with a big, fat marble platter of “my choice” cheeses and meats, served with toasted baguette, raisin walnut bread, quince and marcona almonds, is a perfect way to end the day.  So….. Shpilkes came over after painting all day and said, “Wanna go to BLD?”  Uh, DUH!  Off we went, not expecting anything unexpected, but Oh. My. God.  got SUCH a big surprise!

Now, just let me say this… I am not a sugar person.  Okay, okay, I know some of you are and cannot FATHOM not eating dessert, but it just isn’t my thing.  And THAT is really weird considering my brother once saved my life when I was going after the Cookie Jar, having made a “ladder” out of the open drawers leading up to the kitchen counter,  only to have him catch me before I fell, cookie jar in hand.  Maybe I just got over “sugar” after that.  BUT….I do love apples.

We finished our charcuterie platter, drank our Martini’s (damn… should have had the Shiraz or a good Cab!!!) and this cute young thing came up to us and said, “How about a little dessert?”  “No, no” we said.  She said, “Have you tried our Caramel Apples?”  SAY WHAT?  “No”, we said.  “Well, you are missing out if you haven’t had them!” (the girl is a GOOD salesperson!)  “So, What is so special about the apples?” we asked.  “Ahhhh….. You just HAVE to taste them and then you will know”, she said with authority in her voice. I suspected she had tasted them MANY times.  Glance to one another….. “Bring it on!”  we said.

OH. MY. GOD.  I’m done.  Gone to Heaven. Junk in the Trunk doesn’t matter AT ALL! I want to stick my FACE into these “Apples” and stay there!!!!  The title of this piece is: The Best Dessert in the City” and I MEAN it!  We are served another one of those cool little marble platters with 3 mini Empire Apples, with sticks coming out of the core.  The apples are dipped and literally swimming in the most delicious, creamy caramel and propped up on the edge of the marble platter.  Trailing down from the apples onto the platter are three “lines” of SUGAR based “toppings”.  But, I’m in another world by now because I know this is going to be better than the  missed Shiraz or Cab. I’m about to dive into pork-dom and don’t care one little bit.

The “lines” of sugar are: Crushed Chocolate Chip Cookies, Chopped toasted pecans and Chocolate Sprinkles.  What is happening here? I’m off on a sugar-trip and loving every bite.  Yummy, yummy, yummy.  Shpilkes and I are looking at one another, our eyes glazed over, scarfing up this very unique and delicious dessert.  Oh my… what fun!   CARAMEL APPLES FOR ADULTS!!  You’ve gotta try these…..

Okay, I can’t top this one, so I’m just going to give you the recipe, courtesy of Mariah Swan, Pastry Chef at BLD for “Those Apples”

For the Caramel:

1 cup sugar

1/3 cup water

1 1/2 tsp. corn syrup

1/3 cup cream

2 T. apple cider vinegar

1. In a clean saucepan, combine the sugar, water and corn syrup. Make sure the sides of the pan are clean and free of any sugar.

2. Place over high heat and cook until the mixture turns a medium amber color. Remove from heat and slowly pour in the cream. Be careful as the caramel will bubble up and spit a little as the cream is added.

3. Turn the heat to medium and place the saucepan back on the burner. Whisk in the vinegar and stir until it is creamy and well blended.

4. Remove from heat and allow to cool.

To Dip the Apples: Per 2-3 servings:

3 mini apples (BLD uses mini Empire apples.  Use your favorite crisp, tart apple, but keep them small)

3 lollipop sticks or caramel apple sticks

Toppings: (chocolate sprinkles, chocolate chip cookie crumbs, chopped toasted pecans, chopped English Toffee, graham cracker crumbs, chopped peanuts, etc.) Use any choice of 3 toppings.

1. Firmly place the stick into th bottom end of the apples. Dip the apples into the cooled caramel 3-4 times to generously coat.  Rollin topping of your choice.

As I mentioned, BLD serves these puppies on a marble slab with the toppings spread across the surface.  We would take a bite with one topping and then go for another.  Great way to serve!

BLD Restaurant
<a href="BLD on Urbanspoon“>

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11 Comments »

  1. Love your article!

    Comment by Alice Simpson — January 28, 2010 @ 19:45 | Reply

  2. Hello there, Sphilkes here. What a well written, funny (even though I was there) article. I loved it and love you

    Comment by stumarcs — January 29, 2010 @ 02:29 | Reply

  3. Thanks for the recommendation! Didn’t get to try the carmel apples, but we did try BLD for the first time using the DineLA 3 course menu. Braised beef short rib w/wild mushroom red wine sauce. Wow. Yielding, tender, and succulent. Surrounded with a velvety sauce that contains all the rich bold flavors from the braise, but with more pancache. Down side…none.

    Comment by Jody — January 29, 2010 @ 04:24 | Reply

  4. Sounds Fabulous ! When the carmel hardens, is it quite soft or solid enough to pull out
    fillings or crowns? We used to make them by
    melting the little carmel squares and roll the apples in that but yours sound divine!!
    Thanks, ~Lainee & Dick ~

    Comment by LaineeGrainee & Richard Ellman — January 29, 2010 @ 08:24 | Reply

    • Caramel was soft and goey…. perfect for biting into.

      Comment by Deborah — January 29, 2010 @ 15:32 | Reply

  5. What a delightful, delicious, creative, clever blog! Keep your comments coming! — Judi/judith/judibook

    Comment by Judith Palarz — January 29, 2010 @ 17:20 | Reply

  6. Love this — and forget the recipe, I want to go to BLD now! YOu make it so I am tasting the carmel and the apple and the sugar. Nice writing, Deb and congrats on the blog. I am loving it. MB

    Comment by Marje Bennetts — January 29, 2010 @ 19:12 | Reply

  7. Well, if you weren’t a dessert eater before this article, then there is no hope for you. thanks for the recipe, thanks for the fun write.
    bev

    Comment by Beverly — January 30, 2010 @ 01:38 | Reply

  8. Oh, you’re so right.
    We had these about two weeks ago and loved them. It was the perfect dessert for us – one being a gluten-free eater ( I had the cookie crumb topping and MB had the rest).
    By the way, Marv enjoyed the decor as much as the food.

    Looking forward to your next blog.
    Cookie & Marv

    Comment by cookie and marv berman — February 1, 2010 @ 07:35 | Reply


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