In the Kitchen: Poached Apple & Blue Cheese Mousse Salad

Go Providence has brought us Chef Jules Ramos from Cafe’ Nuovo to make their Poached Apple & Blue Cheese Mousse Salad.


Poached Apple & Blue Cheese Mousse Salad: Yield: 6 servings

  • 1 recipe Poached Apples
  • 1 Recipe Blue Cheese Mousse
  • 1 each Lemon
  • To taste salt & pepper
  • 4 tablespoons Extra Virgin Olive Oil
  • 6 bunches Ma che Lettuce or Baby Arugula
  • 1 recipe Candied Pecans
  • 1 recipe Golden Beet Coulis
  • 6 each slices of toasted brioche

Candied Pecans: Yield: 1 cup

  • 1 cup sugar
  • 1 cup water
  • 1 cup pecan halves
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • Pinch salt

Yellow Beet Coulis: Yield: 1/2 cup

  • 1 each Medium size Golden Beet
  • 1/4 teaspoon Extra Virgin Olive oil
  • 1/2 teaspoon Turmeric
  • 3 tablespoons Rice wine vinegar
  • 1 tablespoon Mirin Wine
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Ginger Powder

Poached Apples: Yield: 4 servings

  • 4 cups Burgundy wine (or a fruity red as Syrah or Zinfandel)
  • 2 cups Sugar
  • 1 each Orange – peel & Juice
  • 1 each Vanilla bean – split in half
  • 1 each cinnamon stick
  • 2 each Star Anise
  • 2 sprigs Fresh Thyme
  • 6 each Whole Black Peppercorns
  • 1/4 teaspoon Coriander Seed
  • Pinch Salt
  • 6 each Green Cardamom
  • 4 each Medium Apples (Pink Lady, Golden Delicious, Braeburn or Granny Smith)

Cooking Instructions:

Poached Apple & Blue Cheese Mousse Salad:

  1. Toss the mache green with olive oil & lemon then season with salt & pepper. Give it a gentle but good toss to coat everything. Taste & adjust seasoning.
  2. Core, Stem & dice the poached apples into 1/2 inch cubes.
  3. Grab 4 chilled plates & divide the apples amongst them. Put the mousse on top. Then arrange the mousse on top of the apples. Mound the lettuce next to the apples.
  4. Garnish the plates with the golden beet coulis. Put some candied pecans around the plate and place the toasted brioche to the side of the plate. Serve right away.

Candied Pecans:

  1. Put 1 cup of sugar & 1 cup water into a small pot and bring to a boil. Add the pecan halves to the pot and simmer for 7 to 10 minutes until the nuts are golden brown and fragrant.
  2. Strain the syrup from the nuts & use the syrup for another application. To flavor coffee is a good idea.
  3. Put the warm drained nuts into a bowl, add the rest of ingredients and toss well to coat the nuts. Put the nuts onto a parchment paper lined sheet tray & place the pan in a pre-heated oven at 325 F. Bake the pecans for 15 to 17 minutes until golden brown & fragrant.
  4. Remove from the oven & allow the pecans to cool completely. The nuts will get crispier as they cool off.

Yellow Beet Coulis:

  1. Pre-heat the oven to 400 F. Rub the beets with olive oil & wrap them in aluminum foil. Put them into the oven & roast for 35 to 40 minutes until tender. They will be done when the tip of a paring knife or a skewer will go right through them easily. Allow the beets to cool completely then peel it.
  2. Cut the beet into 6 to 8 pieces and place in a blender with the rest of the ingredients. Puree everything together until very smooth & velvety. If the puree is too thick, add a little water & strain though a fine mesh sieve.

Poached Apples:

  1. Put all of the ingredients into a pot and bring to a boil. Lower the heat to a low simmer.
  2. Peel the apples & add them to the pot of simmering syrup. Cover with a parchment paper disc & use a couple of plates to weigh down the apples so that they are submerged .
  3. Poach the apples for 20 to 30 minutes until a paring knife or skewer goes through the apples. Do not overcook the apples so that they do not fall apart.
  4. Put the pot over an iced water bath to stop the cooking process as soon as possible. Allow the poached apples to rest in the syrup overnight.

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