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Kaiser Maximilian's Autumn Apple Salad Recipe
 Laura Gelezunas - Video Diva Productions
November 26, 2010
| | Kaiser Maximilian's 2010 Festival Gourmet Guest Chef Nicole Pederson from C-House Restaurant in Chicago shares her recipe for Sweet and Savory Autumn Apple Salad. (video by VideoDivaProductions.com) | |
The Festival Gourmet may be over but you will still be able to savor the flavors at restaurant Kaiser Maximilian in Puerto Vallarta through December 18, 2010. One of the city's most loved eating establishments hosted Executive Chef Nicole Pederson from C-House Restaurant in Chicago.
Nicole's mid western roots keep her focused on seasonal ingredients, pure flavors and simplicity. The special menu she created for Kaiser Maximilian should not be missed. She has created a greater starter, Autumn Apple Salad, and is sharing its secret.
"Apples - I like to use 3 different varieties of apples and cut each into different shapes slices, julienne, or wedges. It is best to slice the apples just before are going to make the salad. I like to use Ruby streak, baby mustard greens - If you can't find them you can substitute arugula or baby dandelion greens."
Autumn Apple Salad Recipe
Cider Vinaigrette
1/4 cup Small dice shallot
1/4 cup cider vinegar
2 tsp Dijon mustard
2 tsp honey
1 cup olive oil
Macerate the diced shallot in the vinegar for 30 min, and then add Dijon and honey, whisk together then slowly add the olive oil, finish with sea salt and pepper to taste.
Pickled Vidalia Onions
1/2 cup apple cider vinegar
1/2 cup water
3 Tbsp honey
1 Tbsp salt
Thinly slice 1 Vidalia onion on a mandolin, combine honey, salt, water, and vinegar in a small sauce pot and bring to a simmer. Remove from the heat and immediately poor over onions, let sit till cooled to room temperature then refrigerate until you're ready to make the salad.
Gouda - "For the croutons and to shaved on top of the salad, I use Holland's family farm, raw cow's milk cheese from Thorp, Wisconsin."
Croutons - "I like to use bread called La Miche, it is a whole wheat sourdough. Remove all the crust tear into large croutons, toss with salt, pepper, and extra virgin olive oil, be generous with the oil, toast for about 5 min in 350 oven then toss with grated gouda and cook for 5 to 8 minutes more. Crouton should be toasted on the outside, soft on the inside, and just a little greasy."
Pickled Mustard Seeds
1/4 cup mustard seeds
1/4 cup cider vinegar
1/4 cup honey
water just enough to cover
Combine all ingredients in a small sauce pot and simmer for 20 to 30 minutes or until tender, you can add water if needed.
You can do the salad in a large bowl or plate it individually. To plate, place 3 croutons on each plate, then a separate bowl combine apples, greens, onions, season with salt and pepper and dress with the cider vinaigrette, toss then lay over the croutons. Next with a peeler shave Gouda over the top of the salad and drizzle salad and plate with mustard seeds.
In addition to the already extensive menu at Kaiser Maximilian, Nicole's offerings will be featured at this popular restaurant on the south side of Puerto Vallarta until December 18, 2010.
Click HERE for a pdf download of Kaiser Maximilian's special Gourmet Festival Menu.
 Open Monday-Saturday from 8 am to 11 pm for breakfast, lunch and dinner, Kaiser Maximilian Restaurant & Cafe is located at Olas Altas #38B in the Zona Romántica of Puerto Vallarta. For reservations call (322) 222-7981 or visit KaiserMaximilian.com
Click HERE to read more about Kaiser Maximilian.
 After having spent 10 years in the world of US broadcast news, Laura Gelezunas decided to unleash her skills on Puerto Vallarta by opening Video Diva Productions, a full-service, professional digital video company. Whether you're interested in a sales video, WEBmercial, music video, feature story, documentary, or corporate event video coverage, Laura has the experience, equipment and talent to coordinate a professional production. For more information, click HERE or visit her website at VideoDivaProductions.com. |
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