Cooking like Keller, Part IV: Apple Fritters & Calvados Ice Cream

Apple Fritters with Calvados Ice Cream & Cajeta

Apple Fritters with Calvados Ice Cream & Cajeta

The fourth (& final) installment of “A Very Thomas Keller Thanksgiving”

If you’re wondering, my god, is she still posting about Thanksgiving when Christmas is only a few days away, the answer is (sadly) yes. Trust me, I know — I can’t believe it took me so long to plow through one meal! I’d be embarrassed but this is a crazy time of year and I’ve had a lot to deal with over the past 2 weeks so I’m keeping my head held high as we approach the finish line.

After eating oysters and caviar, scallops with endive, and seared quail in pomegranate, I wanted the final course in our Thomas Keller-inspired Thanksgiving feast to be just as impressive. After searching through several of his cookbooks I decided on hot apple fritters (from Ad Hoc) with Calvados ice cream (Bouchon).

This dessert would have been the perfect finale to our four-course dinner…if my husband and I had had the motivation. After cooking and eating three courses already, our ambition started to slip. We managed to make the Calvados ice cream but when it came time to set up a pot for deep frying, I admit I bailed out first.

“Maybe we should just eat the ice cream and call it a night,” I suggested.

Continue reading