Text 7633, 98 rader
Skriven 2006-11-17 22:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Honey Crisp Apple
=========================
 -=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> I moseyed over to
 DS> the produce section to see if there were any Honey Crisp apples in 
 DS> the bins.  And there were.  They're selling for $2.49 / pound,

 DS> I have to say, though, that my experience with them leaves me,
 DS> well, unimpressed.  The cloying sweetness had me getting rather
 DS> sick of the taste about three-quarters of the way through

Good thing you only bought one!

That's funny, my sample was both sweet and tart at the same time. A nice
balance of sugar and acid. We must have gotten fruit of varying ripeness
or terroir or something.

 DS> Not worth two-fifty a pound, I'd say.  If I lived in the arctic,
 DS> though, a buck-fifty a pound would probably be okay. [g]

I just happen to have local prices firmly in my head as I was shopping
for fruit about an hour ago. Spies and really good looking Macs were
$1.99, Delicious and sad little wrinkled Granny Smiths $1.49. They were
out of Honey Crisps (I would have bought more) but Galas were on special
at $0.99 so I loaded up on them. You're right though: I rarely see
apples under $1.49 here. (They're $6/bushel at the grower level back
home!)

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Apple Upside-Down Cornmeal Cakes
Categories: Pancakes, Corn, Fruit
  Servings: 6

      6 TB cold unsalted butter, cut
           into tablespoon pieces, plus
           additional for greasing
      3    Gala apples
    1/3 c  packed light brown sugar
      1 ts fresh lemon juice
    1/2 c  coarsely chopped walnuts
    3/4 c  all-purpose flour
    1/2 c  yellow cornmeal
    1/3 c  granulated sugar
      2 ts baking powder
    1/4 ts salt
      1 lg egg
    3/4 c  whole milk

Special equipment: a muffin pan with 6 (1-cup) muffin cups

Accompaniment: lightly sweetened whipped cream

Put oven rack in upper third of oven and preheat oven to 425°F. Butter
muffin cups. Peel and core apples, then cut into 1/3-inch dice.

Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat
until foam subsides, then cook apples, brown sugar, and lemon juice,
stirring occasionally, until liquid is reduced to a glaze and apples are
tender, 5 to 6 minutes.

Stir in walnuts and divide apple mixture among muffin cups.

Pulse together flour, cornmeal, granulated sugar, baking powder, and
salt in a food processor until combined. Add remaining 4 tablespoons
butter and pulse until mixture resembles coarse meal with some small
(roughly pea-size) butter lumps.

Whisk together egg and milk in a large bowl. Add flour mixture and whisk
until just combined.

Divide batter among muffin cups and bake until golden and a wooden pick
or skewer inserted into center of a cake comes out clean, 15 to 20
minutes.

Run a paring knife around edge of each cake to loosen. Invert rack over
muffin cups, then invert cakes onto rack. Serve warm with a dollop of
whipped cream.

Try adding cinnamon and a pinch of nutmeg to the apples or using
bartlett pears and hazelnuts instead.

Gourmet October 2006

From: Mignonne To: Native Cooking List
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Context? But the context destroys my argument!
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