Chef Grant de Montreuil
Chef Grant de Montreuil grew up on his family’s Kelowna, BC, orchard. “People come to the Okanagan for the green space, the lake, golf, orchards, vineyards… and the fresh fruit,” he says.
Grant has earned a reputation for insisting on serving fresh regional food. When it comes to Okanagan apples, he offers a wealth of tips and ideas. Instead of traditional spices like cinnamon and nutmeg, he suggests trying anise or rosemary; instead of sugar, use maple syrup.
“People come to the Okanagan for the green space, the lake, golf, orchards, vineyards… and the fresh fruit”
One staple in his fridge is this intensely “apple-y” concoction:
- Combine peeled, chopped firm apples such as Newtons 1:1 with sugar. Let stand until juices form.
- Drain the juice and simmer it for 20 minutes, occasionally skimming any foam that forms. Then add reserved apples to the syrup and cook until just tender; again skimming any foam.
This will keep for a month in the refrigerator. For quick desserts, use this base as filling for crisps or crumbles. Grant will also use the base, add garlic and carrots along with deglazed pan juices, for an accompaniment to braised chicken or venison.
Another handy tip: core and slice apples into very thin rings. Dry thoroughly in oven set at lowest heat possible. Sprinkle with sugar and use as a dessert garnish.
It’s okay to play with your food! Make variations on an apple theme within the same dish. Use Sunrise or McIntosh for an apple crisp. Top with whipped cream and small dollops of applesauce made from Golden Delicious or Gala apples. Hm-m-m—would it be too much to add a dried apple ring on top of that?
Recipe
Fresh Apple Chutney
This can be served hot or cold. Grant likes to use with fresh Ahi tuna steak, grilled rare.
6 B.C. Brand Spartan apples, peeled & cored, coarsely chopped 1 red pepper, diced 1 red onion, diced 1 jalapeno pepper, finely diced 2 cloves of garlic, finely diced 30 ml ginger, finely diced 150 ml honey 150 ml brown sugar 1 bay leaf 6 whole cloves pinch of cracked chillies salt & pepper to taste 50 ml Worcestershire sauce 3 or 4 dashes Tabasco® 500 ml apple juice 100 ml cider vinegar
Combine all ingredients in a saucepan. Bring to a boil; then reduce to a simmer. Cook until juices have all but evaporated and you are left with the apples in a medium syrup. Remove bay leaf and let cool.
