Best Calvados Gelee Recipes

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APPLE AND CALVADOS TART (GALETTE DE POMMES AU CALVADOS)



Apple and Calvados Tart (Galette de Pommes au Calvados) image

This is a dessert you'll make over and over in the fall when interesting apples fill the farmers' market; but the Calvados sauce ensures it even makes out-of-season apples sing.

Categories     Milk/Cream     Fruit     Dessert     Bake     Lemon     Apple     Brandy     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Fall

Yield 8 servings

Number Of Ingredients 12

All-butter pastry dough
1 3/4 pound Gala apples
2 teaspoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar
Calvados applesauce
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1 1/2 tablespoons apple jelly
1 cup chilled heavy cream
1 tablespoon confectioners sugar
1 1/2 tablespoons Calvados
Special Equipment
parchment paper; a large baking sheet (at least 14 inches wide)

Steps:

  • Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.
  • Preheat oven to 425°F.
  • While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.
  • Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.
  • While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.
  • Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.
  • Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

CIDER AND CALVADOS GELEES WITH CHAMPAGNE GRAPES



Cider and Calvados Gelees with Champagne Grapes image

Categories     Fruit     Dessert     Thanksgiving     Low Fat     Brandy     Fall     Grape     Gourmet     Fat Free     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 Servings

Number Of Ingredients 7

1 tablespoon unflavored gelatin (about 1 envelope plus 1/2 teaspoon)
1/4 cup cold water
3 cups fresh apple cider (preferably unpasteurized)
1/4 cup sugar
2 tablespoons Calvados or other apple brandy
1 teaspoon fresh lemon juice
Accompaniment: 4 small bunches Champagne grapes (about 1/4 pound)

Steps:

  • In a small bowl sprinkle gelatin over water to soften 1 minute. In a saucepan combine cider and sugar and bring to a rolling boil. Boil mixture, skimming froth, until reduced to 2 cups. Stir in brandy and lemon juice and pour through a sieve lined with a double thickness of dampened cheesecloth or paper towel into a bowl. Stir gelatin mixture into hot cider mixture, stirring until gelatin is dissolved. Stir mixture well and divide among four 1/2-cup molds. Chill gelées until firm, at least 3 hours, and up to 2 days.
  • To unmold gelées, dip bottoms of molds, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edges of molds and invert gelées onto 4 small dessert plates.
  • Serve gelées with small bunches of grapes alongside.

CALVADOS GELEE



Calvados Gelee image

This recipe is from Chika Tillman of ChikaLicious and is used to make Brown-Sugar Panna Cotta.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

1 1/2 teaspoons agar agar powder
1/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1 1/2 teaspoons Calvados

Steps:

  • Fill a medium saucepan with 2 cups plus 2 tablespoons water and agar agar powder; whisk to combine. Bring to a boil over high heat; add sugar and remove from heat. Add calvados and pour mixture into a 13-by-13-inch nonstick baking dish. Refrigerate until set before cutting into cubes.

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