Recipe: Zeppoli stuffed with Hyssop-Caramel Apple Jam

CIBO Trattoria and UVA Wine Bar’s Zeppoli stuffed with Hyssop-Caramel Apple Jam. by executive chef Faizal Kassam.

Yields 4-6 pieces

INGREDIENTS

Zeppoli

1 vanilla bean

½ cup icing sugar, plus 3 Tbsp

2 Tbsp ground cinnamon

¼ lb butter

¼ tsp salt

1 cup all purpose flour

4 eggs

1 cup water

3L canola oil (for frying)

Apple Jam

1 ¼ cups sugar (berry sugar preferably)

2 Tbsp fresh thyme

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1 tsp fresh rosemary, finely chopped

1 tsp fresh ground black pepper

2 cups apple cider

12 cups (~4 ½ lbs) BC Tree Fruits Royal Gala apples, cored and shredded

3-4 fresh hyssop flowers, picked off the stamen (may substitute with crushed fennel seeds)

METHOD

Zeppoli

1. In a deep pot, preheat oil to 375 °F (use a probe thermometer held upright in the center of the pan of oil to check the temperature).
2. Cut the vanilla pod lengthwise and scrape the insides into a mixing bowl. Add 1/2 cup icing sugar and ground cinnamon, mix and set aside.
3. In a medium saucepan over medium heat, combine butter, salt, 3 Tbsp icing sugar and water. Bring to a boil. Remove from heat and whisk in the flour. Return the mixture back to the heat stirring constantly until the mixture forms a ball (approx. 3-5 min). Transfer to a mixing bowl. Whisk in the eggs one at a time (to ensure a homogenous mixture) until smooth.
4. Using a 1oz ice cream scoop (or a spoon) carefully drop about a tablespoon of dough in the oil. Turn once and cook until golden brown and puffy (approx. 5 min). Using a slotted spoon, carefully remove the zeppoli from the oil, place on a paper towel and allow to cool for 1 min. Fill the zeppoli with the apple filling using a squeeze bottle.
5. Finally, dust the zeppoli with the reserved spiced sugar and enjoy!

Apple Jam

1. In a heavy bottomed pot over medium-high heat, melt the sugar with a splash of water, just enough for the sugar to have the consistency of wet sand. Cook further until the sugar begins to brown. While swirling the pan, continue to cook the sugar until it has reached a deep golden brown appearance, roughly 5-7 minutes. Lower the heat and carefully add the thyme, rosemary and pepper. Take note that the mixture will splatter and fry. Remove the mixture from the heat and slowly pour in the apple cider as it will sputter on contact and the caramel will seize up and harden.
2. Return the pot to medium heat and simmer until the caramel dissolves into the cider. Reduce the mixture by half. Add shredded apples, cover and cook for 5 minutes. Remove the lid and continue to cook stirring occasionally until the product has thickened to a jam-like consistency, about 5-10 minutes. Fold in the hyssop flowers while still warm.
3. Cool the filling to room temperature and blend until smooth. Store the filling in a squeeze bottle.