Duff Goldman Recipes

Posted on Mar 5, 2014 10:45am

Owner of Charm City Cakes West and Duff’s Cakemix in Los Angeles, Chef Duff Goldman returned to “The Talk” for THE TALK Food Festival.  He made some unique dishes using apples that are perfect for spring!  Here are of Duff’s delicious recipes.


Recipes courtesy of Duff Goldman.


Red Lentil Apple Soup

Serves 6



1/3 cup apples

¼ cup olive oil

1T chopped garlic

1 medium sized white onion, chopped

½c red lentils

5c vegetable stock

pinch of curry powder

pinch of cumin

pinch of tumeric

pinch of thyme

pinch of cayenne

kosher salt to taste

pepper to taste

one lemon to squeeze

roasted pumpkin seeds

chili oil




  1. Sauté onion, garlic, apples until brown and tender.
  2. Add the lentils, herbs, spices, sauté 1 minute.
  3. Add stock, cook for about 1/2 an hour.
  4. Puree with lemon juice, as rough or as smooth as you want.
  5. Serve and garnish with roasted pumpkin seeds and chili oil drizzle.





Apple and Mushroom Stuffed Flank Steak

Serves 6



2 1/2 lb. flank steak

1lb. fresh apples, chopped

1/2 lb. dried dates, chopped

1/2 lb. crimini mushrooms, chopped

1/2 lb.  morel mushrooms, chopped

1/2 lb.  oyster mushrooms, chopped

1 bunch scallions, chopped

3 stalks celery, chopped



2 cups chicken stock

1c chopped cooked bacon

apricot jam

pastry brush

butcher's twine




  1. Sauté apples, dates, mushrooms, scallions, celery, salt and pepper, adding stock to keep from burning until fully cooked, cool and fold in bacon bits


  1. Butterfly the flank steak, paint the inside with apricot jam, fill with the mushroom mix and roll it up. Tie it with butcher's twine nice and tight, paint the outside with apricot jam.


  1. Sauté the meat roll until well-browned on the outside, then put in a 450 degree oven for 20 minutes, basting with jam and sprinkling with salt with 3 minutes to go.


  1. Let the meat rest for 5 minutes, then remove the twine. If the meat holds its shape, slice and serve. If not, wait a few more minutes.


Fried Apple and Blueberry Dessert Wontons

Serves 6



3c cleaned apples (peeled, pitted, chopped)

1 pint fresh blueberries

1 lemon, juiced

2 1/2 c sugar

heavy pinch of salt

pinch of Chinese 5 spice

water as needed


wonton skins

egg wash

pastry brush


1/2 pound powdered sugar

heavy pinch of cinnamon

1/4-1/2 c whole milk (or soy milk)



For the filling-

Put the apples, blueberries, lemon juice, sugar, salt, and five spice in a pot, cook it down for about 30-45 minutes adjusting consistency with water until it gets real gooey, chill in the fridge and let it set up.


For the wontons-

Egg wash the edges of the skins, fill with apricot goo, and seal edges with the tines of a fork.

Fry at 400 until golden brown


For the dip-

Whisk powdered sugar, milk, and cinnamon together, serve in a ramekin with fresh hot wontons.


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