I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 294/524 (from Julie's count)...but really 659

Thursday, June 9, 2011

VEGAN ASPIC DE POMMES

[Rum-Flavored Apple Aspic, Unmolded - a cold dessert]

...with all the deck building and just adjusting to the new summer schedule - I've been away from the Vegan Version...but I have been cooking, of course...

...this dessert looked interesting and very 60s-ish to me...

...you peel, quarter and core some apples...

...add some lemon juice...water...and sugar...

...oil your mold with a tasteless oil...I used Canola...

...boil your apples for about 20 minutes...they should become sort of translucent...

...make a decorative pattern with some glacéed fruits in the bottom of your mold...I also added a couple of parsley leaves...

...add the rest of your glacéed fruit to the apple mixture...then add some rum (off heat)...I only had this cherry flavored rum - so that's what I used...

...I spooned a little bit of the liquid over the glacéed fruits and leaves and set that in the fridge to set...after testing it when it was cool...I have little hope that the aspic will gel enough to be servable...it seems like a sticky jelly to me now...

...but I poured the rest of the syrup into the mold and set it in the fridge...

...now on to the CRÈME ANGLAISE...

...now for the moment of truth...the unmolding...

...well...as I thought - it's a bit too sticky...and not nearly as pretty as the mold it was molded in...

...but at least it held it's shape...

...and was servable...

...we just poured over some of the CRÈME ANGLAISE...

...and it was surprisingly good...I really thought that it was going to be like eating a big spoonful of apple jelly...but it wasn't sickeningly sweet...and it's the cream sauce really makes this dish...

...again...I don't know exactly what occasion I would ever serve this recipe for...but I'd probably just mold it in a nice round bottomed mold so that the presentation would be a little more smooth...

Substitutions: None - HA - another vegan recipe...but I should mention that there are subs in the cream sauce...and I wouldn't serve this dish without that...

Recipe here: Mastering the Art of French Cooking

p. 627-628

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  2. Wow what you're doing is amazing! I've always kinda wondered about veganizing Julia Child recipes. I happened across your blog while searching for some vegan ladyfingers. I've been craving tiramisu ever since I went vegan!

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