Tomorrow night, the Buy Fresh, Buy Local Chester County group will present the results of a Feedability study conducted back in September, in which area farms, businesses and restaurants, amongst other folks, were interviewed to assemble information on this county’s food production potential. The results will soon be published in a handout, thanks to a grant received by Food Routes to assess Chester County’s current local food system.

The evening’s visitors to Inverbrook Farm will first partake of feasting, as per usual. I’ve selected an apple dish, as I am still in possession of some locally grown, fall-harvested specimens. Suzanne Goin’s Sunday Suppers at Lucques continues as my kitchen bible; hope these tastes find a home on your tongue soon as well!

Roasted Apples with Calvados and Cinnamon Ice Cream – you’ll need: 1 vanilla bean (I used vanilla ??); 8 Tbs unsalted butter; 6 small baking apples; 2 Tbs granulated sugar; 2 Tbs brown sugar (again, honey for me); 1/2 tsp ground cinnamon; 1/4 tsp freshly grated nutmeg; 2 Tbs Calvados (go look in a good liquor store); 1/4 tsp salt; 2 cups whole milk (I used Natural by Nature, locally produced); 2 cups heavy cream; 2 cinnamon sticks; 1/2 tsp ground cinnamon; 4 extra-large egg yolks; 1/2 cup granulated sugar (honey for me).

Apples – slice the vanilla bean lengthwise down the center, and use a paring knife to scrape the seeds and pulp into the butter. Run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter and vanilla over medium heat for 6 to 8 minutes, shaking the pan occasionally, until the butter browns and smells nutty. Remove from the heat, and discard the vanilla pod.

Cut the apples in half through the core, carefully remove the core and seeds with a paring knife. Toss the apples in a large bowl with the sugars, brown butter, cinnamon, nutmeg, Calvados and salt. Arrange the appples, cut side up, in a roasting pan. Top each half with the remaining sugar mixture from the mixing bowl. Bake the apples about 40 minutes at 425 degrees F, basting them wiht the pan juices every 10 minutes until the flesh has pulled away from the skin and the apples are tender and carmelized. Arrange them on a large platter and pour all remaining juices over them . Serve with cinnamon ice cream (below) and glasses of Calvados.

Ice Cream – Place the milk, cream, cinnamon sticks, and ground cinnamon in a medium pot. Bring to a boil over medium heat. Turn off the heat, cover and let the flavors infuse about 30 minutes. Bring the mixture back to a boil over medium heat, stirring occasionally. Turn off the heat.

Whisk the egg yolks and sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly add another 1/4 cup or so of the warm cream, whisking to incorporate. At this point, you can add the rest of the cream mixture in a slow steady stream, whisking constantly. Pour the mixture back into the pot and return to the stove.

Cook the custard over medium heat 6 to 8 minutes, stirring with a rubber spatula, scraping the bottom and sides of the pan. The custard will thicken, and when it’s done will coat the back of the spatula. Strain (important step! – push it through a fine-sieve with a spatula) it and chill at least 2 hours in the refrigerator. The base should be very cold before you churn it. Process in an ice cream maker.