Subj : Re: Apples part 2 To : Ruth Haffly From : Dave Drum Date : Mon Oct 14 2024 09:20:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> This is a reduction in quantity version. But otherwise DD> true to the bone. RH> I've done things like that before. We had a neighborhood picnic RH> a few years ago and made some; it went like hot cakes. (G) DD> That's understandable. Mine evaporates pretty fast when I make it. RH> It's a good one for this time of year. Cold cider is good too, but RH> the hot version is something special. Aboutthe only way I don't like cider is "hard" cider. My grandfather was a fan of it, so I tried to like it as well. No go. Bv)= DD> I'd probably make this with thighs, but that's me. DD> Title: Apple Cider Chicken w/Apples & Parsnips DD> Categories: POultry, Vegetables, Fruits, Herbs DD> Yield: 3 servings DD> 2 Chicken breasts; 8 oz ea DD> Salt DD> 1/4 c A-P flour DD> 1/4 c Extra-virgin olive oil DD> 2 Parsnips or carrots; peeled, DD> - halved lengthwise, thin DD> - sliced in half moons DD> 2 Granny Smith apples; peeled, DD> - cored, cut in thin wedges DD> 1 Shallot; thin sliced DD> 1 3/4 c Apple cider DD> 2 Sprigs tarragon DD> RECIPE FROM: https://cooking.nytimes.com RH> Breasts or thighs, either way, it looks good. Made it yesterday for my friend Les' wife, Sara. Les is in expensive care after his heart stopped. And poor Sara has been run ragged getting the house ready for home hospice. And with High Holy Days at her temple. Since there was nothing un-Kosher in it ... there were no leftovers. I used Northern Spy for the apples as that was what was available at the Apple Barn when I picked up the cider. No Granny Smith to be had. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Northern Spy Apple Pie Categories: Pies, Pastry, Fruits, Dairy Yield: 6 Servings 4 1/2 lb Northern Spy apples 3/4 c + 2 tb (175 g) granulated - sugar 1/4 c (30 g) unbleached flour; - more for the work surface 2 ts (5 g) ground cinnamon 1/2 ts (1 g) fresh grated nutmeg pn Fine sea salt 1/2 c + 2 tb (150 ml) whipping - cream Cream Cheese Pie Crust or - your favorite pie crust - recipe Homemade vanilla ice cream; - to serve (opt) Aged Vermont Cheddar cheese; - to serve (opt) Set the oven @ 375ºF/190ºC. Adjust the oven rack to the center position. Line a rimmed baking sheet with aluminum foil. Peel and core the apples and then cut them into a combination of slices and chunks that are 1/2" (1 cm) wide. You should have 11 to 12 cups of apples. Place the apples in a large bowl, add 3/4 cup (150 grams) sugar, the flour, cinnamon, nutmeg, and salt, and toss to coat evenly. Add 1/2 cup (118 ml) cream and toss again. Lightly flour a work surface. Roll 1 portion of pastry into a 12" (30-cm) circle. Ease the pastry into a 10" (25-cm) deep-dish pie plate, letting the extra pastry hang over the edge. Mound the apple filling into the pie crust. (It may look like a lot but the apples will cook down. Trust us.) Roll out the remaining pastry in a 12" (30-cm) circle. Gently drape it on top of the pie. Trim any excess from the edge of the pastry and crimp the top and bottom crusts together to seal. Any excess pastry can be used to make decorations on the top of the pie if you wish to get fancy. Lightly brush the top of the pie with the remaining 2 tablespoons (30 ml) cream and then sprinkle it evenly with the remaining 2 tablespoons (25 grams) sugar. Using a small sharp knife, cut several slits in the top of the pie crust to serve as vents for steam while the pie bakes. Place the pie on the prepared baking sheet to catch any drips during baking. Bake the pie until the crust is golden and the apples are tender and surrounded by bubbling juices, 1 1/4 to 1 1/2 hours. Be certain to check the pie after 1 hour and if the crust is golden brown, loosely cover the top with aluminum foil to prevent it from burning before continuing to bake until the filling is done. Let the pie cool for at least several hours (preferably overnight). This pie is much easier to serve and is even tastier when allowed to stand for at least 12 hours. If you must have the pie warm, simply reheat it in a 325ºF/163ºC oven for about 10 minutes. Serve the pie cut into wedges topped with a small scoop of vanilla ice cream, if desired. The pie may also be served in true New England fashion with a wedge of crumbly aged Vermont Cheddar cheese. Makes six servings Adapted from Sarah Leah Chase | New England Open-House Cookbook RECIPE FROM: http://leitesculinaria.com Uncle Dirty Dave's Archives MMMMM --- MBSE BBS v1.1.0 (Linux-x86_64) * Origin: Outpost BBS * Johnson City, TN (1:18/200) .