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Wednesday, November 26, 2008

JGV on Regis and Kelly

Mr. Vongerichten graced the studio kitchen on LIVE today, making an apple confit and lemongrass turkey. The apple confit actually seemed easy enough for me to do. Peel 15 apples, slice them, layer them over some caramel in a pan, add some orange peels and sugar, cook for 4 hours...that's it! But I'm not feeling brave enough to go near a turkey anytime soon.

I'm off to a Balloon Party tonight to watch the Macy's Thanksgiving Parade balloons get inflated. It's a creative party theme and I'm really looking forward to it.

Happy Thanksgiving, All!!



Anonymous said...

The apple confit is not easy! Something is wrong with the directions. So far cooking for 6 hours and it hasn't shrunk much.

Anonymous said...

Hi, I was just getting ready to start making this confit.. How long did you let it stand before you put it in the oven??? thanks

Anonymous said...

oh, and i'm from missouri, near kc

Anonymous said...

Here's the real recipe, you have to wrap it up and let it sit for 24 hours before baking.
Plus, this took me about 2 hrs to assemble, as I did cut the orange zest in long strips and do all the boiling, draining and freshing. also at the beginning, carmelizing the sugar takes a while. Then, I didn't realize this -- thought it sounded real simple on regis and kelly, but you are supposed to peel the apples too!

Hope it's good -- tomorrow at midnight it will be put into my cold garage to cool...

Apple Confit

This warm goodness is perfect for Fall.

Makes 4 portions


2 cups sugar
5 oranges
15 granny smith apples


Melt 1 cup sugar and cook until golden brown. Pour sugar into a 9x5 loaf pan or 3 inch deep, 9 inch round cake pan being sure to coat bottom well. Zest orange into long thin strips. Place in saucepan, cover with water and bring to a boil. Drain, refresh under cold water then drain again.

Peel apples, halve and core. Cut into 1/8-inch thick slices. Keep neatly stacked. Using flat pieces only (discard round ends) place a layer neatly into bottom of loaf pan. Cover with another layer keeping as neat as possible. Press down to even them out. Sprinkle with a bit of sugar, then some zest. Repeat adding sugar and zest every 2-3 layer. Continue to build layer 3-4 inches above edge of pan keeping lines straight.

Cover with plastic wrap then wrap entirely in aluminum foil. Place in a shallow tray to catch drippings. Let sit for 24 hours. Drain juice and unwrap pan. Re-wrap in double layer aluminum foil. Place in a large deep roasting pan, fill pan ½ up the sides of pan with water. Bake at 300ºF for 5-6 ½ hours. It is done when it fills about ¾ of the mold, apples are dark brown and a knife passes easily through.

Unwrap, cool and let chill for several hours. Slice thinly and serve.