Recipe: Apple Brown Betty with Maple–Bacon Frozen Custard
Chef Tory Miller's irresistible recipe for apple Brown Betty, a cobbler-like dessert that dates back to Colonial times, is inspired by a popular New England twist on apple pie: he mixes shredded sharp cheddar cheese into the crumbly topping before baking. A Madison-based chef who's committed to sourcing as many of his ingredients from Wisconsin as he can, Miller uses a 15-year-old cheddar from Hook's Cheese Company. You can purchase their cheeses online or substitute any premium local cheddar cheese. Get the recipe here.
As the Frozen Custard Churns
Where I grew up there were two seasons: frozen-custard season and no-frozen-custard season. Maine summers were all about our semi-weekly trips to Hodgman’s, which is open for business only from Mother’s Day to Labor Day. Sitting in the back of my parents’ Subaru, I knew we were halfway there when we passed the peeling wooden church.
Fast-forward to last summer, when I visited Hodgman’s for the first time in years, this time accompanied by friends and fellow New Yorkers. Not much had changed. The stand still bears a sagging awning that shelters dogged customers on rainy evenings. The menu is the same, too. It features parlor standards with sprinklings of Northern parlance (jimmies) and regional specialties (like the “tin roof.”)
My expectant friends plied me with questions: What’s the best flavor? How are the sugar cones? What the heck is a tin roof? (A sundae topped with chocolate syrup and peanuts.) Oh, and what is frozen custard, anyway?
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Don't miss our next Dining + Design panel, featuring JBF Award winner @andrecarmellini, tomorrow @TheNewSchool! http://t.co/CRfBNcPoEp
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