Duff Goldman is the owner of Charm City Cakes in Baltimore, Md., and the host of "Ace of Cakes" on Food Network. Just as importantly, Goldman is a major hockey fan, and he's signed on to be the celebrity chef of the 2011 Bridgestone NHL Winter Classic in Pittsburgh.
Goldman certainly has the credentials to pull off this daunting assignment. He is one of the best bakers in North America, his creations having been featured on his show plus appearances with Oprah Winfrey and Jay Leno. He is a classic-trained chef who has worked in some of the best restaurants in the United States.
Goldman has hockey in his blood. He played the sport at the high school and college level (University of Maryland-Baltimore).
As celebrity chef for the Winter Classic, Goldman will provide NHL.com readers with recipes that can help turn the New Year's Day game into a culinary event -- whether you are tailgating at Heinz Field on the morning of the game or watching it from the comfort of your couch on either NBC or CBC.
Goldman will be on hand in Pittsburgh in the days leading up to the game, cooking up a tailgating meal of his own on New Year's Day.
NHL.com is the home for all of Goldman's activities as the Celebrity Chef of the Winter Classic.
This is Goldman's third recipe for the Winter Classic. Duff's first recipe, for "Dig It Out Of The Corner" Nacho Casserole, can be found here. His second recipe, Wings Two Ways, can be found here, and his third recipe, Chili, can be found here.
One-time Individual Warm Apple Crisps
It's almost game time! Time to head into the stadium and go nuts for your favorite team! But before you go, maybe a little something sweet? And speaking of nuts, here's a little gem that should round out your cold-weather parking lot feast quite well.
If anyone has a nut allergy, just omit the walnuts and add a little more flour so your streusel topping is kind of sandy and/or clumpy in texture.
These you want to make the morning of the big game and keep warm in an insulated container. Bake these in disposable aluminum ramekins that you can find in the plastic cup aisle at the grocery store.
For the Apple Crisps
1 cup all-purpose flour
6 tbsp finely chopped walnuts
1/2 cup sugar
1/4 cup packed dark brown sugar
1/2 tsp cinnamon
1 tsp ground nutmeg
Little pinch salt
1 stick unsalted butter, melted
6 large tart-sweet apples, cored, cut into 1-inch cubes (or, here's a guilty secret: I LOVE apple pie filling in a can. This recipe calls for two cans. I know; don't hate me!)
2 tbsp lemon juice
For the sauce:
1-1/2 cups creme fraiche (that's fancy sour cream)
2 tbsps of vanilla extract, or if you want to get really crazy, the seeds of one well-scraped madagascar vanilla bean
1/2 cup granulated sugar
tiny pinch of salt
1 tbsp of lemon juice
Whisk all the sauce ingredients together and keep in the fridge to let those flavors combine.
Preheat oven to 400°F. In a medium bowl, whisk together flour, walnuts, 4 tablespoons of sugar, brown sugar, cinnamon, nutmeg and a pinch of salt. Pour butter over dry ingredients and smash it up with a whisk, breaking up the bigger chunks.
In a separate bowl, combine apple cubes with remaining 4 Tbsp. sugar and lemon juice, tossing to coat. If you are using the canned apples, just use the apples straight out of the can (they are already seasoned). Divide among 8 to 10 disposable aluminum ramekins and top each with some of the walnut mixture.
Place ramekins on a baking sheet and bake until fruit is soft and topping is browned, 30 to 35 minutes.
Keep your apple crisps warm in the container and serve with a good scoop of vanilla sauce. Now, for all you big kids, a little sprinkle of Cointreau or Gran Marnier will add a little citrus zip to this cold-weather sweet finale.
Now that you are charged up with some tasty Winter Classic carbs; it's hockey time!!! Enjoy the game!