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Duff Goldman

Biography

Duff Goldman is a chef, artist, entrepreneur, influencer, and TV personality. Duff’s first major foray into television was on the hit Food Network show Ace of Cakes, which took place in his famed Baltimore bakery, Charm City Cakes, and introduced Duff’s creative and visually spectacular approach to dessert. Duff is currently starring in several new shows on Food Network, including the Baking Championship series and Kids Baking Championship.

Duff has written two books: Duff Bakes, a guide to all things baked, and New York Times bestseller Ace of Cakes: Inside the World of Charm City Cakes.

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Duff Goldman is a chef, artist, entrepreneur, influencer, and TV personality. Duff’s first major foray into television was on the hit Food Network show Ace of Cakes, which took place in his famed Baltimore bakery, Charm City Cakes, and introduced Duff’s creative and visually spectacular approach to dessert. Duff is currently starring in several new shows on Food Network, including the Baking Championship series and Kids Baking Championship.

Duff has written two books: Duff Bakes, a guide to all things baked, and New York Times bestseller Ace of Cakes: Inside the World of Charm City Cakes.

He opened his first business, Charm City Cakes, in Baltimore, Maryland in 2002. Building on the success of that venture, he opened Charm City Cakes West in Los Angeles in 2012. Inspired by his passion for facilitating creativity, Duff also founded and developed Duff’s Cakemix, a DIY cake and cupcake decorating studio, with 3 Southern California locations and growing.

Through partnerships with Tylina Foods (Gartner Studios), Blue Bunny, JAKKS Pacific, Godiva and others, Duff launched a successful line of branded products, including cake mix, ice cream, and baking and decorating supplies. Duff-branded products can be found in Walmart, Target, Michaels and most major grocery chains nationwide.

Duff can be seen making appearances at food festivals, celebrations, and other major events around the country, including New York City Wine & Food Festival, South Beach Wine & Food Festival (SOBE), Feast Portland, the International Home + Housewares Show, Best Baggers, Disney California Adventure’s Food & Wine Fest, WIlliams Sonoma’s BottleRock, among many others.

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What is your favorite NYC restaurant? And what is your go-to dish?Get the Toro Tartare from Morimoto (88 10th Ave New York, NY), then swing over to Jacques Torres Chocolate (66 Water St Brooklyn, NY) for an Ice Cream Sandwich If you weren't a chef, what would you be? A touring musician   If you could cook with anyone, who would that be? Julia Child  

Apple Pie

Ingredients:

For the Filling
6 cups diced apples (use whatever apples you want. I like Fujis. They taste like they have honey in them. Experiment with different apples and find a flavor and a texture that you like)
1 T lemon juice
1 stick butter
3 1/3 c apple juice
1/2 c cornstarch
2 t cinnamon
1 t salt
1 t nutmeg
1 t cloves
1 t cardamom

For the Streusel
1 c sugar
1 c flour
1 stick butter
Vanilla
Pinch of salt
Pinch of cinnamon

For the Pie Dough
2¼ cups all-purpose flour
Pinch of kosher salt
Big pinch of sugar
1 to 1½ sticks (½ to ¾ cup) cold butter, cubed (1 stick will make prettier pie crust, 1½ will make butterier, more delicious pies)
1 tablespoon vinegar (nothing distinct like balsamic, but rice wine or distilled white are totally cool) or lemon juice

 

Directions:

Pie Dough

Whisk together salt, sugar and flour.
With your fingers, tear off pieces of the butter and toss them in the flour. Massage the butter into the flour until you have nice big chunks of buttery flour in what looks like sand.
Add half the water, stir in with a wooden spoon. Gently! Add the rest of the ice water and the vinegar and fold with a wooden spoon until the dough forms.
Wrap in plastic wrap and rest in the fridge. Overnight if you can!

Streusel
With the paddle attachment on a stand mixer or with an electric egg beater, cream together butter, sugar, salt, vanilla, cinnamon.
Add the flour and mix until the streusel looks like chunky wet sand (kinda). If the streusel becomes a dough, add flour until it becomes wet sand.
Store in the fridge, wrapped, for like a week tops or in the freezer indefinitely.

Apple
Peel the apples. Do not put them in water for crying out loud! Cut the apples into slices. Not too thin. Like one centimeter on the obtuse end.
Toss the slices in the sugar and the cinnamon. Melt the butter on the stove in a large sauté pan. If you don’t have a big sauté pan, do the apples in batches.
Fry the apples in the butter nice and hot and get some color on them. Set the apples aside in to cool at room temp.
Goo Directions

In a deep saucepot, bring the cider or apple juice to a fast simmer. Reserve 1/2 cup of cider.
In a bowl, whisk together the cornstarch, sugar, salt, cardamom, nutmeg, cloves, and cinnamon.
Whisk the reserved cider into the dry ingredients and create a thin paste. If the paste is too thick, add water a few drops at a time until it loosens up. Slowly drizzle the the paste into the simmering cider while whisking the cider with a firm hand. When the goo thickens and becomes translucent again, turn off the heat and add 1/2 stick of butter to it, set aside to cool.
To Bake the Pie

Line the pie pan with dough and decorate as you see fit. Do your best! You’re putting a lot of effort into this pie. Make it beautiful, too.
Toss the apples and the goo together in whatever ratio you want. You don’t have to use all the goo. It’s delicious on ice cream. Fill the pie about 4/5 full.
Fill the rest of the pie with streusel. Use a lot of streusel. It’s delicious, too.
Bake at 375 in the middle rack until the top gets light golden brown. 20-30 minutes. Then place an empty sheet tray on the top rack and bake for 15 more minutes. If the top starts getting too brown, pull it out and wrap the top in aluminum foil.
This pie will be good for a day or two but don’t be silly: this pie should be consumed before it has a chance to cool. 😉