Tarte Tatin

Step 1

• Select a heavy, medium skillet (I like cast iron) and roll out your puff pastry to about 1” larger than the circumference of the pan, trimming the edges to create a large circle. Wrap the pastry well in plastic wrap, and store it in the refrigerator until needed.

Step 2

• Preheat your oven to 275°F (135°C). Trim the bottom and top of your apples so that they are flat on each end, then peel them. Cut the apples in half, and remove the seeds and tough core.
• Toss the apples with the cider or brandy, vinegar, vanilla, and dark brown sugar, and roast in a heavy pan with a fitted lid, or cover tightly with foil, for 1 hour to 90 minutes. They should offer some resistance when pierced with a fork, but should not break apart. Set the apples aside, and proceed with making the caramel.
  

Step 3

• Set your medium skillet on the stove, and add the sugar to the cold skillet, coating the bottom of the pan as evenly as possible. Turn your burner to medium high and cook the sugar, without stirring, for 3-4 minutes.
• Once most of the sugar has melted, use a wooden spoon or silicone spatula to coax the unmelted sugar into the melted portion and turn down your heat to medium-low.
  

Step 4

• Cook for another minute or two, or until you have achieved a dark amber color, and remove from the heat. Immediately whisk in the butter, and set aside. Allow to cool for 15-20 minutes.
  

Step 5

• Increase your oven temperature to 400°F (200°C). Add apples to the skillet, rounded-side down, discarding the baking liquid. .
  

Step 6

• Cover with puff pastry, carefully tucking the sides into the pan. Bake for 25-30 minutes, or until the pastry has browned and juices are bubbling at the edges.
  
• Allow the tarte to cool for 30 minutes. Set a large platter over the pan and quickly invert the tarte, so the apples are now on the top and the pastry is on the bottom.
  

Goat Cheese, Honey, and Brown Butter Ice Cream

Step 1

• Combine the milk, cream, honey, goat cheese, salt, and vanilla over medium-low heat, whisking frequently. Remove from heat once all ingredients are well-incorporated.
  

Step 2

• Next, prepare the brown butter. It is easiest to use a stainless steel pan, or a pan with a white bottom, so that you can see the color more easily. Cut the butter into pieces so that it will brown evenly, and add to the pan over medium heat. Stir continually with a wooden spoon. After about 5 minutes, the butter will foam and sizzle (be careful, as the butter may splatter).

  Whisk butter into the cream mixture. This will be your ice cream base.
  

Step 3

• In a small bowl, whisk the egg yolks together. Add two ladlefuls of the base into the egg yolks, whisking the yolks constantly to temper the mixture. Once tempered, return the mixture to the base.
• On medium-low heat, whisking constantly, heat the mixture. This must be done gently, or the eggs may cook and curdle your custard. (You are at the correct heat level when the temperature of your custard rises by about 1ºF every 5-10 seconds). When your custard is done, it will coat a spoon, and will register 175º-180ºF (80º-82ºC). Remove from heat right away.
  

Step 4

• Transfer the mixture to a refrigerator, and chill for at least 2 hours, or until cold throughout, before freezing in an ice cream maker according to the manufacturer’s instructions.