Apple Casserole…this is German comfort dessert.

Is it a casserole or souffle?

A long time ago, I used to make something called Kaiserschmaren and this casserole reminds me of that!  The big difference is the way it is cooked.  Kaiserschmaren is a made-to-order dessert, and scrambled in a pan similar to the technique of making scrambled eggs.  Apple Casserole on the other hand is baked in a large casserole pan.  I used a large, old-fashioned Corning Ware pan, but you can use any baking pan or oven-to-table dish.  Of course, you will want the pan to be attractive since you are serving it in the same pan as you bake in. 

The similarity to the Souffle?  Well, just like a souffle, you whip the egg whites and fold them into the batter.  Have you ever done that with a Casserole?

So here’s how this dessert ended up on my blog: I was making the brine for a roast that I’ll be turning into Sauerbraten later in the week and I came across this recipe in a German cookbook that my friend Don brought over to my house.  I was thumbing through it and came across a beautiful picture of this dessert.  With a few adjustments and changes, here is my version of an authentic…

Ruedesheim Apple Casserole:

Serves 8 – 10

5 medium Gala Apples (or other juicy apples), peeled, cored and thinly sliced

¼ cup granulated sugar or vanilla sugar

½ cup white wine

½ cup water

Zest and Juice of 1 lemon

¼ cup raisins or currants, plumped and chopped

2/3 cup cream of wheat (not instant)

1 quart whole milk

½ vanilla bean, scraped

Pinch salt

4 Tablespoons butter, cut into small pieces

4 egg whites

Preheat the oven to 355 degrees F.  Spray a large casserole dish with vegetable spray or butter it.  Set aside until needed.

In a medium saucepan, bring the milk just to a boil.  Add the cream of wheat and whisk vigorously, add the butter and vanilla bean and continue to whisk for 10 minutes.  Transfer the mixture to a large bowl and allow to cool slightly.  Remove the vanilla bean.

Meanwhile, combine the sliced apples, wine, water and salt in a large bowl.  Squeeze the lemon juice over the apples and combine.  Set aside until needed.

In a separate stainless steel bowl, whip the egg whites until stiff.  Fold the egg whites into the cream of wheat mixture and then add the apple mixture and fold until well combined.

Bake for 45 minutes to 1 hour, or until set and golden brown on top.  Remove from oven and allow to cool for 10 minutes before serving.  Serve with Vanilla Ice Cream if desired.

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About chefmarybergin

Mary Bergin Mary’s star studded career began with Wolfgang Puck and Barbara Lazaroff in 1982 at the original Spago Restaurant in West Hollywood, California. Her innovative desserts have been enjoyed and praised by customers, Hollywood stars, food magazines and fellow chefs. The James Beard Foundation invited Mary to create her imaginative food and desserts for over 1,500 guests at the 15th Annual James Beard Foundation Awards Ceremony and Reception Honoring Julia Child on May 2, 2005 at Manhattan’s Marriot Marquis Hotel. Mary was a frequent guest chef on Julia Child’s Baking with Julia PBS television series and a contributor to the cookbook, Baking with Julia. Mary became Spago’s Executive Pastry Chef in 1987 where she was responsible for pastries in the restaurant as well as training new chefs for the numerous Puck/Lazaroff restaurants. In 1992, Mary moved to Las Vegas to open the new Spago Restaurant in the Forum Shops at Caesars on the Las Vegas Strip as well as Chinois Restaurant two years later. Her recipes are included in Wolfgang Puck’s cookbook, Adventures in the Kitchen. She has also served as the National Spokesperson for the American Dairy Association on their “Just Say Cheese” and “Butter is Back” advertising campaigns. Mary helped open Tomasso Trattoria in Southborough, Massachusetts and was the Executive Sous Chef/Pastry Chef of this very authentic Tuscan restaurant. After being opened just eight months, the restaurant was voted “Best of the New” restaurants in Boston by Boston Magazine Mary’s recipes and desserts have been featured in Bon Appetit, Cook’s Illustrated Magazine, The Los Angeles Times, TV Guide’s Celebrity Dish, The New York Times, Chef Magazine (she was on the cover of the very first magazine), Boston Globe and the Worcester Telegram and Gazette. She has been a guest on ABC’s Good Morning America, The Television Food Network, In Food Today with David Rosengarten AM Los Angeles and a host of other acclaimed television shows. Mary has prepared food and desserts for two presidents, and is well versed in specialty diet and ethnic cuisines. Mary has written two cookbooks with her long-time friend, Judy Gethers, Spago Desserts and Spago Chocolate. Spago Chocolate was chosen as the “Best Cookbook of the Year” in 1999 by Food and Wine Magazine’s Best of the Best Cookbook. Mary ran the Culinary Program at Sur La Table in Santa Rosa for the past 5 years and taught most of the cooking classes. Chef Bergin has launched her own business, Culinary Therapy™ with Chef Mary Bergin, giving individual one-on-one instruction. She also teaches her Professional Pastry Course and Advan
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3 Responses to Apple Casserole…this is German comfort dessert.

  1. ken Taddie says:

    Hi Mary,
    Ken Taddie here, apple casserole sounds great, I will make it this weekend

  2. ken Taddie says:

    HI Mary,
    ken Taddie here, Apple casserole looks good, I will make it this weekend.

  3. patrickatcc says:

    I can’t wait to make this for Samantha and the kids. Shhh, going to keep it secret until they smell it!

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