This elegant dish is a home-cook friendly interpretation of Eleven Madison Park's famous 'Apple and Cheddar', featuring multiple apple textures and the sophisticated pairing of sweet, tart, and savory.
Prep: 30 min Cook: 35 min 4 servings
Ingredients
2 large Honeycrisp apples (or Fuji/Gala), for fresh slices and crisps
1 large Granny Smith apple (or Braeburn), for compote
4 oz aged sharp white cheddar cheese
1 tbsp unsalted butter
1 tbsp light brown sugar
1/4 tsp ground cinnamon
2 tbsp fresh lemon juice, divided
2 tbsp water
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
1 tsp honey or maple syrup
1/4 tsp Dijon mustard
1/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
1/4 cup walnuts, toasted and roughly chopped
1 tsp fresh thyme leaves, for garnish
Instructions
1
Preheat your oven to 225°F (107°C). Line a baking sheet with parchment paper.
2
**For the Apple Crisps:** Using a mandoline or very sharp knife, thinly slice one Honeycrisp apple into paper-thin rounds (aim for 1/16 inch thick). Arrange the slices in a single layer on the prepared baking sheet. Bake for 30-40 minutes, or until dried out and crisp. Let cool completely on the baking sheet; they will crisp further as they cool. Store in an airtight container if not using immediately.
3
**For the Apple Compote:** Peel, core, and dice the Granny Smith apple into small, 1/4-inch pieces. In a small saucepan over medium heat, melt the butter. Add the diced Granny Smith apple, brown sugar, cinnamon, 1 tablespoon of lemon juice, and water. Stir well. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the apples are very tender. Mash lightly with a fork for a chunky compote, or blend with an immersion blender for a smoother purée. Set aside to cool slightly.
4
**For the Fresh Apple Slices:** Core and thinly slice the remaining Honeycrisp apple (or half of it, depending on desired quantity) into small wedges or half-moons. Toss immediately with the remaining 1 tablespoon of lemon juice to prevent browning.
5
**For the Cheddar:** Using a vegetable peeler, shave thin ribbons of the sharp cheddar cheese. You can also crumble some into smaller pieces for textural variety.
6
**For the Apple Cider Vinaigrette:** In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, honey (or maple syrup), Dijon mustard, salt, and black pepper until emulsified.
7
**Assembly:** To plate, spoon a dollop of the apple compote onto the center of each serving plate. Artfully arrange the fresh apple slices around the compote. Drape or scatter the shaved cheddar ribbons and crumbles over and around the apples. Garnish with the toasted walnuts, apple crisps, and fresh thyme leaves. Drizzle lightly with the apple cider vinaigrette just before serving. Serve immediately.
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