The Renaissance Charlotte SouthPark Hotel just launched a brand new menu for their Flagstones restaurant that has been inspired by regional Continental cuisine, with a splash of Southern comfort. Created by Executive Chef Scott Spaulding, the selections will include shareable plates and rich desserts—like the new Baked Charlotte, which you can learn to make from the below recipe.
Since the Renaissance brand has always been concerned with keeping things as local as much as possible, the new Flagstones menu takes advantage of regional producers and vendors, like Bosky Acres produce, Cloister Farms Honey, and Nova’s Bakery. "We’re focusing on quality and delivering a fresh spin on the latest food trends,” reinforces Chef Spaulding.
Now, back to that dessert. The Baked Charlotte pays homage to the Queen City and while the specific origin of the treat isn’t known, many believe it was created for the Queen of England in the late 1700s-early 1800s. Queen Charlotte Mecklenburg-Strelitz apparently really loved apples.
Baked Charlotte Recipe
Apple Filling Prep
Ingredients:
- 2, 1 pound Granny Smith apples
- 2 ounces sugar
- 2 ounces orange marmalade
- ¼ teaspoon cinnamon
- 1 teaspoon lemon zest
- 1 ounce butter for the bottom of the pan
Directions:
Peel, core, and slice all apples. Sauté apples on low to medium heat until soft. Add remaining ingredients and mash lightly (having small chunks of apple is good). Turn off heat and begin preparation of mold.
Bread Mold Prep:
- 10 ramekins
- 1 cookie cutter that just fits inside the ramekins
- 5 ounces melted butter
- 20 slices white bread
Method of Preparation:
See pictures above pictures on cutting out the bread. Butter the bottom of the round piece of bread and place it butter side down in the ramekin.
Butter one side of each of the pieces from the SECOND piece of bread and shingle around the walls of the ramekin butter side out. Fill with apple filling. Trim the leftover pieces from the FIRST piece of bread to fit the top of the ramekin in a lattice shape. Butter entire top of pastry filling and bread.
Place in 350-degree convection oven for 15-25 minutes, rotating often. Serve warm or cold.
