I've been searching high and low for anything similar to the following two items, but no such luck. I hope you'll be able to get the recipes for Legoland's Apple Fries and The Cheesecake Factory's Chicken Madeira.
Jennie Borromeo, San Diego
Well, that will teach you not to develop a crush on something so proprietary. The aforementioned establishments hold their recipes close to the vest, but in doing so, they throw down a gauntlet for culinary copy cats to pick up.
The Internet yielded this recipe from chef Jason Hill – on YouTube, no less – that outlined a simple formula for transforming Granny Smith apple slices into deep-fried sugar-cinnamon wonders. Hill, who posts a video blog in which he shares tips and recipes for quick and easy family meals, includes a sweet dipping sauce to accompany the fries.
In the interest of not hogging too much precious column space and of me getting more mileage out of your request, let's save the Chicken Madeira clone for next week.
Apple Fries
1 serving
1 Granny Smith apple, peeled, cored and sliced into french fry-shaped sticks
1/2 cup cornstarch
Vegetable oil, for frying
1/4 cup sugar
1/4 teaspoon cinnamon
CREAM SAUCE
1/4 cup whipped cream cheese
1/4 cup marshmallow cream
Dash pumpkin pie spice
Coat apple slices in cornstarch. Place coated apples in a strainer and shake off excess cornstarch. Place oil in a deep fryer and heat to 375 degrees. Fry apples for 3 minutes, or until golden brown. (If you don't have a deep-fat fryer, place enough oil in a heavy skillet to reach a depth of 1 inch. Heat oil to 375 degrees and fry apples for 3 minutes, or until golden.)
Drain apple slices on a paper towel and sprinkle with cinnamon and sugar. Serve with Cream Sauce, if desired.
For the Cream Sauce: In a small bowl, whisk ingredients together until smooth and creamy.
(From chef Jason Hill)
Dear readers:
Do you avoid trying a new recipe because it involves tofu or anchovies? Do you refuse to make a dish if it has three sticks of butter or requires you to haul out the blender? E-mail me (or give the U.S. postal service a whirl) and tell me what constitutes a “recipe deal breaker” in your book. If I'm favored with enough feedback, I will tell all in an upcoming Food section.
