Monday, February 15, 2010

President's Day White House Recipe: Bill Yosses's Orange Yogurt Cake With Baked Apples

First joint food TV appearance for Chefs Comerford & Yosses
White House Executive Chef Cris Comerford and Executive Pastry Chef Bill Yosses have their first joint TV food show appearance today, when they cook with Martha Stewart on her nationally syndicated show, The Martha Stewart Show, for a special President's Day episode. The chefs dish on White House kitchen secrets with Martha during their appearance, which includes answering the question that's the subject of constant speculation: Is there a food taster for President Obama?

"We're the food tasters," Comerford tells Martha.

The White House recipes are for what can only be called New Obama American Cuisine: Yosses demos a fruit and yogurt cake, while Comerford contributes a Turkey and Spinach Lasagna and a Winter Greens salad. All are, of course, low fat, and reflect the focus on health and nutrition that First Lady Michelle Obama has brought to the White House. During the episode, Martha dubs Comerford "a chef policeman" because she insists on portion control for the First Family--and possibly because she keeps Bo the First Dog from messing up the Kitchen Garden. Martha worries, onscreen, that Bo is the source of a unique brand of White House fertilizer for the 1,1000 square foot vegetable plot that has become one of Mrs. Obama's signature projects. (Above: Martha and Yosses, mid-demo)

Martha stops worrying when she cooks the cake, below, with Yosses. It's sweet, as healthy as cake can be...and the recipe even calls for "local artisanal honey," as a subtle nod to the ongoing Obama support for local food sheds. And it's definitely All-American, with that most American of fruit, apples, taking center stage. It is a little tricky, however, so pay close attention to the directions...and yes, the oranges are left unpeeled. Happy President's Day!

More of Martha's conversation with the White House chefs, and the recipes for Turkey Spinach Lasagna and White House Winter Greens Salad, are here.

Orange Yogurt Cake With Baked Apples
Bill Yosses, Executive Pastry Chef, White House

Unsalted butter, for baking pan
1 large navel orange, cut into 8 wedges, unpeeled
1 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of coarse salt
½ cup plain whole milk yogurt
1 teaspoon grated orange zest
1 large egg
3 tablespoons honey, artisanal honey, local if possible
½ teaspoon pure vanilla extract
¼ cup freshly squeezed lemon juice
¼ cup confectioners’ sugar
Honey Baked Apples, sliced (recipe follows)

1. Preheat oven to 350 degrees. Butter an 8-by-2-inch round cake pan; line with a parchment paper round and butter again.

2. Bring 4 cups water to a boil in a medium saucepan. Add orange slices and boil for 5 minutes. Drain water, refill saucepan with 4 cups water, put orange slices back in and boil for 5 more minutes. Remove orange slices, and keep water. *Note: The idea is to remove bitterness from oranges, since peel is intact, as well as to soften them

3. Meanwhile, in a medium bowl, whisk together--or preferably sift together--flour, baking powder, baking soda, and salt; add in ½ cup granulated sugar and mix, then set aside.

4. Add remaining 1 cup granulated sugar to the boiling orange water (which no longer has the oranges in it). Cook, stirring, until sugar is dissolved. Return oranges to boiling water and cook, until softened, about 5 minutes. Drain water and transfer oranges to the bowl of a food processor along with ¼ cup yogurt, orange zest, egg, and honey, and vanilla. Process until well combined.

5. Add flour mixture to bowl of food processor; process until combined. Transfer to prepared cake pan and bake until golden brown and a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes.

6. To make the Glaze: In a small saucepan, whisk together lemon juice, confectioners’ sugar, and remaining ¼ cup of yogurt. Bring to a boil over medium high heat. Let boil until glaze is thickened, about 3 minutes.

7. Remove cake from oven and invert onto a wire rack set over parchment paper. Remove parchment paper round; pour glaze over cake. Let stand until glaze is absorbed. Serve cake with sliced baked apples.

Honey Baked Apples with Raisins and Vanilla

4 apples (Macoun or Granny Smith)
4 Tblsp artisanal honey, local if possible
1 vanilla bean
1/2 cup golden raisins
1 Tblsp butter.

1. Core apples, leave skin on

2. Divide butter between four compartments of muffin tin

3. Place cored apples in separate compartments of tin and drizzle one Tblsp honey on each

4. Fill hollow core of apple with raisins, dividing equally

5. Split vanilla bean lengthwise to expose vanilla seeds, and cut each half bean into two lengths and stick each quarter bean into center of apple next to raisins

6. Bake in 350F oven for 30 minutes, or until soft. Remove apples from oven and cut into segments. Place around cake.

7. Spoon juices from bottom of muffin tin onto apple segments

Serve warm. Makes 1 8-inch cake.

*Photo courtesy The Martha Stewart Show