Cabot Cheddar Apples, Crispy Bacon, Woodchuck Cider Caramel Recipe

Cabot Cheddar Apples, Crispy Bacon, Woodchuck Cider Caramel Recipe

Cabot Cheddar Apples, Crispy Bacon, Woodchuck Cider Caramel.  This is the perfect Fall Comfort Food.  Hearty, cheesy and topped with Bacon! This recipe covers all the bases.  It is salty, sweet, and is a great alternative to sweet potatoes or yams.  If you are looking for a recipe to WOW your guests at Thanksgiving… here it is!!!  Cabot Cheddar is creamy, tangy and is balanced by the Sweet Woodchuck Cider Caramel, topped with Salty Bacon.  More Fall Recipes Coming soon at www.chefchristinehazel.com

3 pounds of Apples (Peeled, Cored, and Sliced into 1/4” slices)

½ pound Bacon, cooked (reserve Bacon Fat)

¼ cup All Purpose Flour

¼ cup Unsalted Butter

3 Cups Whole Milk

2 ½ Tablespoons Dijon Mustard

¼ teaspoon Cayenne Pepper

2 1/2 Cups Cabot Cheddar Cheese (Shredded or cubed)

Salt to taste

Chives for garnish

WoodChuck Cider Caramel

1 cup Woodchuck Cider Amber

1 Cup Granulated Sugar

1/2 Cup Unsalted butter, cubed

1/3 cup Heavy Cream

Method:
1. Place sugar in a non-stick pan and warm on low heat. Watch sugar as it browns and begins to caramelize. When all sugar is melted remove from heat. Slowly whisk in cubed butter. Whisk until dissolved.
2. Return to low heat and cook for 1 minute. Add heavy cream. Continue to whisk. Cook for an additional minute.
3. Add woodchuck cider and whisk until sauce is smooth. Cook for 3 minutes. Remove from heat. Cool.
4. Saute bacon until crisp. Remove bacon and chop into small bits. Pour bacon fat through a fine strainer to remove particles. Poor strained fat on sliced apples and toss. Season with salt and pepper to taste.
5. Bake apples for 15-20 minutes at 350F until tender but still “Al Dente”.
6. Melt ¼ cup butter in sauce pot. Add flour. Stir with a wooden spoon until looks wet sand. Cook while stirring for 2-3 more minutes. Warm milk.
7. Slowly add warm milk while whisking constantly. Stir between intervals and allow sauce to thicken. After all milk is added continue to stir for 5 minutes and allow sauce to thicken more.
8. Add Dijon mustard, cayenne and 1 teaspoon of salt.
9. Add ½ of the Cabot Cheddar Cheese. Whisk until melted.
10. Add remaining Cheese and whisk until melted. Taste and season with salt if necessary.
11. Toss Apples in Cheese sauce. Top with Bacon, drizzle with Woodchuck Caramel, and top with chives.


Follow On Social Media:

@cabotcheese and @woodchuckcider

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Christine Hazel

Hell’s Kitchen Season 14 contestant Christine Hazel hails from the Philadelphia area. She graduated Harry S. Truman High School in Levittown, Pennsylvania as the National Honor Society President. After Truman she worked in food service places like Triumph Brewing Co. in Bucks County and then sought a career as an insurance agent with New York Life. But that was not her dream. Hazel decided to pursue her passion for cooking, which she had previously only done for family and friends. She quit her job and enrolled in The Art institute of Philadelphia. Even before earning her bachelor’s degree in Culinary Management and graduating with honors, she found herself working at high-profile events. She served as a chef at the 2013 U.S. Open at Merion. While in Culinary School, Chef Hazel competed on FOX’s Hell’s Kitchen to learn from Chef Gordon Ramsey. She battled her way to the top 9 to beat out many experienced Chefs. Upon returning, she honed her style at various internships like Farm and Fisherman Tavern in Cherry Hill, and opportunities working for Jose Garces Catering in Philadelphia. She describes her style as putting modern twists on classic French and American dishes. Primarily, Hazel is a Private Chef and Consultant. She is the Current Sous Chef for AT&T at the Augusta National Golf Club for the Master’s Tournament. She now serves as Chef Advisor for all Chickies and Pete’s locations. Her projects include new menu development, upscale catering, and tasting dinners. The position allows her to teach others, which she loves, and also be creative, exposing people to foods they may have hesitated to try before.

Christine Hazel has 8 posts and counting. See all posts by Christine Hazel

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