I really haven’t done much poking around the curb markets this season. The opportunity to just fly willy-nilly behind the wheel, hoping to chance on some odd roadside farm stand, just didn’t present itself…. I’m a busy guy… I’ve got things to do.

The Tomato House… on the Cleveland Hwy, just outside Dahlonega

But, I did make the effort to stop in at The Tomato House on our way back from a much needed get away at Black Rock Mountain State Park up in Dillard, Georgia.

(If you live in Georgia, it is definitely worth the drive. The cabins are spacious – well appointed and comfortable. Tons and tons of hiking trails, breath-taking views, and the park is just up the mountain from the Foxfire Museum [which is a hoot and a half].)

Breath-taking views at Black Rock Mountain State Park

…. where was I…

Ah, Curb Market. So anyway… I stopped in mainly to grab a jar of sorghum syrup, but passing the entrance – I see a bounty of small lot apples… like 15 different varieties. I had been wanting to do a Charlotte for a couple of weeks, but the apple selection at our regular market was severely uninteresting. I picked up 3 each of Braeburn ( Robust – Spicy – Sweet ) Winesap (Tart – Slightly Astringent ) Jonagold ( Sweet – Crisp ), a Yellow Delicious (Mealy), a Rome (Mealy), and a Granny Smith (Tart – Crisp)

… and got to work.

Here’s the thing… I don’t have a fancy/schmancy Charlotte pan. Like I’ve said a kajillion times, “If a kitchen tool only has one use – then it’s got no place in my kitchen.” So, I’m using a souffle cup. It works just as well, the ceramic cup distributes the heat evenly and allows the crust to brown properly, and you can pick them up at Pier One for about 3 bucks apiece.

Roasted Apple Charlotte

Makes 2 (1 Quart) Charlottes

Ingredients

8 Mixed Apples – Peeled, Cored, & Diced

1 Teaspoon Cinnamon

1/2 Teaspoon Mace

1/2 Teaspoon Nutmeg

1/4 Cup Sugar

1/4 Cup Butter (Room Temperature)

1 Tablespoon Lemon Juice

8 to 10 Slices Good Quality Egg Bread

Tools of the Trade:

Dutch Oven

2 (1 Quart Souffle Cups)

Spatulas

Melon Baller

Vegetable Peeler

Knife

Pastry Brush

Wire Rack

Go to your favorite Curb Market and grab a variety of apples. You want some tart, a couple of mealy ones, a couple of firm, sweet ones, and something aromatic – like a Jona Gold.

Peel, core and dice your apples. Make the dices large-ish, about an inch square.

Preheat the oven to 400. Place the diced apples in a dutch oven. Add in the cinnamon, mace and nutmeg. Splash in a tablespoon of lemon juice and a tablespoon of butter. Cover and bake for 1 hour at 400. Remove the lid and continue baking for an additional 20 minutes. Remove from the oven and set them aside while you prepare the baking dishes.

Butter the insides of each souffle cup. Cut a round piece of bread to fit snuggly in the bottom of the cup, and pieces to completely line the sides of the baking dish. Butter both sides of each piece of bread and line the cups. (Reserve all the scraps of bread).

Fill each cup with the roasted apples – pressing down on the filling to remove any air pockets. Use the scraps to form a top crust for the Charlotte (remember to brush the top crust with butter). Bake at 400 Degrees for 30 minutes. (If the top becomes too brown, cover with a piece of tin foil.)

Remove from the oven and cool COMPLETELY on racks before unmolding.. When ready to plate – Run a sharp knife around the edges of the cup to make sure the Charlotte is free; place a plate on top of the Charlotte, and invert the souffle cup. Gently lift the cup – your Charlotte should slide out easily and maintain the cylindrical form.

Charlottes can be served chilled, or at room temperature. Crank up the calories by adding a scoop of your favorite vanilla bean ice cream with each serving.