Hobelchäs Shaved With Apples & Chestnuts
A recipe from Eleven Madison Park
The ink is nearly dry on Daniel Humm’s signature as the new owner of Eleven Madison Park—one of Manhattan’s most renowned American Nouveau restaurants and, until now, the crown jewel of restaurateur Danny Meyer’s empire. After working six years with general manager Will Guidara and under Meyer’s tutelage, Humm has elevated EMP from a struggling brasserie—at odds with its grand Art Deco architecture—to its current status as a three-Michelin-star dining room competing with the likes of Per Se for New York City’s most monied and meticulous restaurant fans. Read our interview with Humm.
For the Red Wine Apple Puree
- Thinly slice the apples on a mandoline. Place the slices in a medium saucepan, cover with the red wine, and simmer over low heat until all the wine is evaporated, about 1 hour.
- Puree in a blender until completely smooth and season with the sugar and salt.
- Pass through a fine-mesh tamis and chill over ice.
- Using a paring knife, score a small x in the hard outer shells of the chestnuts. Peel the chestnuts so that only the white flesh is left and then thinly slice them.
- Arrange 3 slices Hobelchäs on a plate. Scatter the chestnuts, parsley, apples, and celery leaves on and around the cheese.
- Smear 1 teaspoon Red Wine Apple Puree next to the cheese.
- Repeat with the remaining ingredients, to serve 8.