Previously, on tastingmenu.wordpress.com –
…and so I finally arrived at a point where I could make sure I could make the dessert for my Thanksgiving dinner this year. The only thing left now was try to assemble, cook and plate the dessert. While I knew I was going to pair ginger ice cream with the dessert, I still needed to make sure I could finish the dessert with cinnamon sugar dusting.
As far as its microbatch, I had to mix up a tablespoon of confectioner’s suar, 1/2 teaspoon of cinnamon and 1/8 teaspoon of salt.
Once I set the cinnamon sugar dusting aside, I turned my attention to getting gyoza/wonton wrappers, apple pie filling and a little container of water to seal the apple pie/dumpling together. Onto a skin, I added 1 teaspoon of the apple pie filling, moistened the
edge of the dumpling wrapper and then folded the wrapper over the filling, and sealed it. I then went and did the chef-y thing:
I took a fork and used its tines to mark the edge to make it look sort of pie-like. My wife came into watch me make the dessert
and then piped up that she wanted me to make two just for her! When all the ‘pies’ were done, I got out a skillet, preheated it on high and then dropped it back to 50% max power and added some grapeseed oil (I suppose I could have used the rice oil like they use at Nobu).
So I got the ‘pies’ into the pan and cooked it about 2 minutes per side to get them nice and golden brown. Once they were done, I got them out of them pan and onto a rack while I prepped the cinnamon sugar and a mesh to dust the ‘pies’.
Once I got the pies onto the plate I dusted them with the cinnamon sugar powder and added a quenelle of ginger ice cream.
My wife took one bite and was so surprised how good the combination was. I got asked if there was anymore of the apple pie filling left, to which I answered in the positive. She declared she was going to make more of these the following night. I guess the dessert was a hit.