I stumbled across this recipe from the Fine Living website:

Caramelized Apple Tart with Trockenbeerenauslese and Thyme Sorbet

Yield: 8 Servings

Trockenbeerenauslese and Thyme Sorbet

1/2-qt. water
4 oz. sugar
1 qt. TBA Riesling
1 tsp. crushed fresh thyme leaves

Directions:

1. Stir water and sugar in heavy medium saucepan over a medium heat
until sugar dissolves.
2. Increase the heat and bring to boil, then allow to cool to room
temperature.
3. Add thyme and TBA and allow to stand and infuse for 6 hours.
4. Pass through a fine sieve and process the sorbet mixture in an
ice cream maker (according to the manufacturer's instructions).

Caramelized Apple Tart

Ingredients:

12 Fuji or Gravenstein apples, peeled, cored and quartered
6 oz. butter
1-1/2 cups sugar
juice of one lemon
1 sheet puff pastry, 1/8-inch thick by 10 inches wide and 15 inches
long, frozen

Directions:

1. Preheat oven to 425 degrees F.
2. In a 12 inch sauté pan, warm the butter until just about to
brown.
3. Add apples, lemon juice and sugar and cook at high heat until
caramelized. You'll need to stir or toss the apples regularly, taking
care not to burn yourself on the caramel.
4. Meanwhile, cut the puff pastry into the shape of a "12" in a
plate using the plate as the template. Use the scraps from the trim to
make borders on the pastry circle.
5. As the apples caramelize, place the pastry circle over the top
and place the pan in the oven. Cook until the pastry is browned and the
caramel is bubbling inside (about 15 minutes).
6. Place the 12 inch plate over the top of the pan and flip it
upside down (the pastry is on the bottom with the caramelized apples on
top) and the whole thing is now on the plate.
7. Pop off the sauté pan and set aside.
8. Serve warm with TBA sorbet.

Chef's note: Wear a long-sleeve shirt when you do this and protect
yourself further with towels on your arms. No bare feet!

Do you know what a quart of TBA Riesling would cost?

"e. winemonger" > wrote in message
oups.com...
I stumbled across this recipe from the Fine Living website:

Caramelized Apple Tart with Trockenbeerenauslese and Thyme Sorbet

Yield: 8 Servings

Trockenbeerenauslese and Thyme Sorbet

1/2-qt. water
4 oz. sugar
1 qt. TBA Riesling
1 tsp. crushed fresh thyme leaves

Directions:

1. Stir water and sugar in heavy medium saucepan over a medium heat
until sugar dissolves.
2. Increase the heat and bring to boil, then allow to cool to room
temperature.
3. Add thyme and TBA and allow to stand and infuse for 6 hours.
4. Pass through a fine sieve and process the sorbet mixture in an
ice cream maker (according to the manufacturer's instructions).

Caramelized Apple Tart

Ingredients:

12 Fuji or Gravenstein apples, peeled, cored and quartered
6 oz. butter
1-1/2 cups sugar
juice of one lemon
1 sheet puff pastry, 1/8-inch thick by 10 inches wide and 15 inches
long, frozen

Directions:

1. Preheat oven to 425 degrees F.
2. In a 12 inch sauté pan, warm the butter until just about to
brown.
3. Add apples, lemon juice and sugar and cook at high heat until
caramelized. You'll need to stir or toss the apples regularly, taking
care not to burn yourself on the caramel.
4. Meanwhile, cut the puff pastry into the shape of a "12" in a
plate using the plate as the template. Use the scraps from the trim to
make borders on the pastry circle.
5. As the apples caramelize, place the pastry circle over the top
and place the pan in the oven. Cook until the pastry is browned and the
caramel is bubbling inside (about 15 minutes).
6. Place the 12 inch plate over the top of the pan and flip it
upside down (the pastry is on the bottom with the caramelized apples on
top) and the whole thing is now on the plate.
7. Pop off the sauté pan and set aside.
8. Serve warm with TBA sorbet.

Chef's note: Wear a long-sleeve shirt when you do this and protect
yourself further with towels on your arms. No bare feet!

e. winemonger wrote:
> I stumbled across this recipe from the Fine Living website:
>
> Caramelized Apple Tart with Trockenbeerenauslese and Thyme Sorbet
>
> Yield: 8 Servings
>
> Trockenbeerenauslese and Thyme Sorbet
>
> 1/2-qt. water
> 4 oz. sugar
> 1 qt. TBA Riesling
> 1 tsp. crushed fresh thyme leaves
>
> Directions:
>
> 1. Stir water and sugar in heavy medium saucepan over a medium heat
> until sugar dissolves.
> 2. Increase the heat and bring to boil, then allow to cool to room
> temperature.
> 3. Add thyme and TBA and allow to stand and infuse for 6 hours.
> 4. Pass through a fine sieve and process the sorbet mixture in an
> ice cream maker (according to the manufacturer's instructions).

If the Riesling TBA is any good, and it likely was to be allowed to use
the quality TBA in Germany or Austria, I suspect the winemaker would
nearly suggest boiling the author of this recipe in oil. First, a TBA
has to have so much sugar by law, that it does not need any added
sugar. Adding water to a TBA that required so much effort to produce
the great concentration is akin to calling the Pope a dirty name in a
loud voice at a St. Peter's mass. Adding the thyme, which will destroy
the complex balance of a good TBA, is nearly as bad. And it is not even
April 1. I hope this was a joke. This Sorbet would be best suited for
swallowing live goldfish as food - this was reported to have been done
by some students in the roaring 1920s.

Salut/Hi e. winemonger,

le/on 3 Mar 2006 17:34:29 -0800, tu disais/you said:-

>I stumbled across this recipe from the Fine Living website:

Are you subscribed? I had a look in order to protest, but couldn't find
anything. Which version of the mag was ity?
>
>Trockenbeerenauslese and Thyme Sorbet

>1/2-qt. water
>4 oz. sugar
>1 qt. TBA Riesling
>1 tsp. crushed fresh thyme leaves

So why use TBA if you're going to dilute it with 50% water? And if you;re
going to add sugar, why dilute so much? This is an absurd recipe.

>Caramelized Apple Tart

This is a Tarte Tatin, more or less.

Deary me. A decent Tarte Tatin needs no sorbet of any kind, nor cream nor
ice cream, to "improve" it. On the other hand, a glass of Tokaji Aszu 6
putts with some age.....? Magic with it.
ATB
Ian


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

If I wasn't clear, let me begin by saying that all protestors to this
recipe are singing to the choir!

Ian- I found this when I was doing a google search for
"trockenbeerenauslese". It sits somewhere on fineliving.com, and was
actually cited as being served at a restaurant!

But yes. This is so wrong on so many levels, it's difficult to
comprehend. Perhaps they used a TBA from a country with far less strict
wine laws than Austria....

"e. winemonger" > wrote in
oups.com:

> If I wasn't clear, let me begin by saying that all protestors to this
> recipe are singing to the choir!
>
> Ian- I found this when I was doing a google search for
> "trockenbeerenauslese". It sits somewhere on fineliving.com, and was
> actually cited as being served at a restaurant!
>
> But yes. This is so wrong on so many levels, it's difficult to
> comprehend. Perhaps they used a TBA from a country with far less strict
> wine laws than Austria....
>


"Cooking for those with more money than sense"
I can't believe that the recipe calls for *frozen* puff pastry. One simply
must make one's own!
and sorbet is so last century; it should be a foam...;D
d.

"enoavidh" in 5.40:
> "e. winemonger" wrote :
>>
>> But yes. This is so wrong on so many levels, it's difficult to
>> comprehend. >
>
> "Cooking for those with more money than sense" I can't believe that
> the recipe calls for *frozen* puff pastry. ...

Yes: For ostentation to accompany cluelessness is not unknown . (Otherwise
maybe, the ratio of bottles of "1945 Romanée-Conti" sold, compared to the
number actually made -- see "High-end wine scams" posting -- would be nearer
1.) Marcel Rouff's famous book _The Passionate Epicure_ features an object
lesson along these lines, taught to the Prince of Eurasia, via boiled beef.

An expert wine merchant I know (now retired to raise her children) worked in
an area with a number of people with abrupt wealth. She would receive curt
requests for, say, "Your `best' Champagne -- price is no issue!" Being a
good merchant, she would steer them to good products that served their
needs, were suitably impressive to other people of like mind, etc.
Different, though, from what she might buy herself, or recommend to
people -- usually more polite and patient by the way -- who were interested
in wine, and in learning about it.

Cheers -- Max

"e. winemonger" > wrote in message
oups.com...
> If I wasn't clear, let me begin by saying that all protestors to this
> recipe are singing to the choir!
>
I used to own a cookbook with a recipe for Canard Margaux in which a whole
bottle of Chateau Margeaux was used in the marinade!

Salut/Hi graham,

le/on Sat, 04 Mar 2006 23:00:24 GMT, tu disais/you said:-

>
>"e. winemonger" > wrote in message
roups.com...
>> If I wasn't clear, let me begin by saying that all protestors to this
>> recipe are singing to the choir!
>>
>I used to own a cookbook with a recipe for Canard Margaux in which a whole
>bottle of Chateau Margeaux was used in the marinade!

Compared with the price and rarity of a quart of trockenbeerenauslese, a
bottle of Margaux is almost small change! My chief beef is that the recipe
is a complete nonsense, both in terms of what goes into it, and also for
what it's supposed to accompany.


--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

"graham" > skrev i melding
news:c_oOf.104057$H%4.18532@pd7tw2no...
>
> "e. winemonger" > wrote in message
> oups.com...
>> If I wasn't clear, let me begin by saying that all protestors to this
>> recipe are singing to the choir!
>>
> I used to own a cookbook with a recipe for Canard Margaux in which a whole
> bottle of Chateau Margeaux was used in the marinade!
Of course a ridiculous recipe today, but, as I have written earlier, in the
good old days a Ch. Margaux commanded 4-5 times the price of a generic
Bordeaux - a relation still holding true for many other luxury items, cars
for instance :-)
Anders.

Salut/Hi e. winemonger,

le/on 4 Mar 2006 09:36:33 -0800, tu disais/you said:-

>If I wasn't clear, let me begin by saying that all protestors to this
>recipe are singing to the choir!

oh yes, your stupefaction and disapproval was clear.


>Ian- I found this when I was doing a google search for
>"trockenbeerenauslese". It sits somewhere on fineliving.com, and was
>actually cited as being served at a restaurant!

Thanks very much. I did manage to find the article which they attributed to
a restaurant in Aspen.

The Little Nell

www.thelittlenell.com

>But yes. This is so wrong on so many levels, it's difficult to
>comprehend. Perhaps they used a TBA from a country with far less strict
>wine laws than Austria....

It seems that the gentleman responsible for this creation is the chef Ryan
Hardy.

http://tinypic.com/view/?pic=qq47lg

The only thing I couldn't find was an email address.

Sadly.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

On Sun, 05 Mar 2006 01:54:53 +0100
Ian Hoare > wrote:

[]
> It seems that the gentleman responsible for this creation is the chef Ryan
> Hardy.
>
> http://tinypic.com/view/?pic=qq47lg
>

I was tempted to click on "offensive picture," but resisted.

> The only thing I couldn't find was an email address.
>
> Sadly.
>

Not for him! :-)

What a maroon. Still it is amazing to me how ignorant of all
things vinous many chefs can be. (At least this is true of
some I have known in the US, in Europe it may be a different story.)

-E

--
Emery Davis
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