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Devoto Apples

Devoto Apples

Farm to Plate - Sn 1/Ep 1Farm to Plate - Sn 1/Ep 1

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Guy Turland is at Devoto Orchards in Sonoma County, CA to pick some apples and create incredible toffee apples with chocolate cookies and granola along with a fresh vanilla bean custard.

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- G'day, guys my name's Guy Turland from Bondi Harvest and every chef knows fresh is best. In this series we'll be foraging, fishing, and farming for the freshest ingredients. We're leaving the kitchen behind and getting in the great outdoors, cooking seasonal recipes, on the beach, in the forest, and on the paddock. So come join us. You! I'm hear in the heartland of Sonoma County, where the orchards span the countryside, producing some of the world's finest apples. All right, today's recipe is a childhood favorite of mine. It's toffee apples. We're gonna crumb them in some beautiful different crumbles, a bit of broken up chocolate biscuit. We're gonna do some granola. I'm also gonna show you how to make a wicked vanilla bean custard from scratch. It's gonna be delicious. But first, we're gonna go pick some apples. We're here at Devoto Orchards to meet Stan, the man who grows these delicious apples. - My name is Stan Devoto. I'm owner and operator of Devoto Gardens. We're certified organic on our apples. We raise about a hundred varieties of apples and have a lot of good flavors. - How large is this - About 25 acres. - Okay, here we go. Look at that. - That's gonna be real tart. - Yeah, very tart. Be good for cooking. It'll be perfect. - [Stan] We dry farm. In other words, we don't water our apples. So our apples are not just sweet and soft. They're very crunchy, crisp, and have a lot of good flavors. - Yeah. - [Stan] This area, you know, as far as I'm concerned, is probably one of the best in California for growing apples. - [Guy] Such a beautiful orchard. To grow a variety of apples on one tree, Devoto Orchards uses a process of grafting that involves inserting a stem of one kind of apple into the stock of another kind of tree. So tell me about grafting - What we would do, we would cut this here, straight across, get rid of all this stuff here. All the-- - [Guy] The bark and the bits and pieces. - And then, we would make a slot down the center, with like a cleaver. And we would take a piece of scion wood and cut it to a point, then tape it. And next year, it'll grow. Within two years you'll have fruit. - And that's crazy that you can grow any kind of-- - Any kind of apple - off any kind of tree. - off another apple tree. - Yeah. - Yeah, yeah. - That's awesome. That's so good for the cultivating. - It's conceiveable you could have 30, 40 varieties on one tree. If I had one tree at home - Yeah. - You know, I'd graft early, mid and late season types on the same tree. - That would be a colorful kind of tree, huh? - It would be nice. - Like a Christmas tree. - Do you want to go taste the cider? - Yeah, let's go taste the cider. I'm thirsty. A few years ago, Stan's daughter Jolie started creating Devoto's renowned hard apple cider range, and we're lucky enough to try some. - This here is Arkansas Black, Black Twig. - Yeah. - Pippin, Granny Smiths. - So it's a real cocktail of apples. Cheers. - There we go. - It's beautiful. Not overly sweet, which is nice. Slightly carbonated, it's refreshing. I love it. It still has those beautiful apple notes. It's so nice, it's refreshing. So that's made with this little guy. - Exactly. - Which I've never seen before in my life. - You're kidding me. - I did not know that there was a hundred different varieties of apples. - There's 5,000. - Is there? Well there we go. With the late winter harvest this year, we're lucky enough to have our pick of varieties. So let's get cooking. Okay so, the recipe today is toffee apples. We're using the local apples here, we plucked off the trees. And we're also gonna do a vanilla custard as well. Okay, so our first step is to make a toffee. So we're gonna go sugar, into a pot, on medium heat. Next we're gonna add our vinegar and water with our sugar, and just give it a mix, and just make a nice little paste. So you can see the colors coming to it there. So, you know, that's when you know the temperature starting to come in the sugar, and the sugar's starting to caramelize. So, we're just gonna give it a little mix together. Be careful, 'cause it is really, really hot. A little trick with caramel, never use a wooden spoon, too. If you use a wooden spoon that has moisture in it, and what can happen is once you put that into your caramel it can make it crystallize. And by crystallize I mean the caramel just doesn't end up cooking up and it goes all chunky, and it sort of sets hard and it's not right. So try and use a metal spoon, and that way that liquid and all those impurities won't go into your caramel. So, when it gets this color, what I like to do is take it off the heat. The temperature is so high in that sugar, it will continue to darken. It will continue to cook. So get your apple and just roll your little apple in there and coat it. So that's your standard toffee apple. But what I like to do to, sort of, pimp it out and elevate it that little bit more is to roll it in different crumbles. So I've got some pistachios. I've got some granola, and then I've also got some broken up chocolate cookies. Just to be a little naughty. Look at all these awesome varieties. It's so, so nice to be out, coming out into, you know, the paddocks, and the farms, and foraging. And meeting awesome people in such amazing places is like, you get to learn about these varieties. You get to experience them and pluck them from the trees. It doesn't get any better than this. Okay, so now that our toffee apples are all ready to roll, and our orchard is assembled. The next step is to make an awesome homemade custard. So our first step is to infuse our milk and our cream. So equal parts milk and cream, into a pot. Okay so we're gonna slice our vanilla bean, or our pod. Gonna take the ends of and throw it straight into the pot. And then we're gonna run a knife very carefully down the side. We want to release all those beans from inside this beautiful vanilla pod. And just scrape back against the vanilla bean. And then we'll use the pod to scrape these beans into our milk. Okay so the next step is we're gonna separate our eggs. So we want eight egg yolks. And we're just gonna separate them into a separate bowl. And then what we're gonna do is we're gonna mix our sugar into those egg yolks. So we're gonna whisk them up nice and fine. It's gonna break down the sugar, and also break up the egg yolks. Okay so infused milk is going into egg yolk and sugar mix. And we're just gonna whisk it as we add our milk and cream in there. So remember to keep moving this and just whisk it the whole time, to make sure that it's all in there, just so it combines, and we're gonna put it back into the pot. We're gonna whisk it until it reaches about 85 degrees. And what will happen is those eggs will start to cook, and they'll start to bind and thicken up. And that's how you get your beautiful, rich, glossy custard. It's starting to thicken up now. It's beautiful. Now the trick is, just get a wooden spoon, and if it coats the back of a spoon, nice and thick, then it's ready to go. That is ready to go. Oh so good. How sexy do they look? Fresh apples, plucked out of the tree, dipped in toffee. Some awesome vanilla anglaise, or custard. These little guys are rolled up. It doesn't get any better than this. So, your Granny Smith. - I can't wait to try this. - Yep. - Wow. - Good? - Mmm, this is delicious. This is really good. - Have a go with it. - Oh that's good. - Thanks for watching my show. Check out all the other episodes. Check up on the harvest, and we'll see you next week.

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