Text 16874, 71 rader
Skriven 2011-10-22 17:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Pumpkins and apples
===========================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> This time of year all the weird pumpkin concoctions hit the net.

 NB> pumpkin spice milk... it's a lot like drinking pumpkin pie...
 
Like I said...  [g]

 NB> Tis the season...  ;)   Also apple season...

 NB> grocery shopping / numerous tasting stations / featured apple
 NB> in them /  most of them would have been just as good or better
 NB> without the apple.

And yet there are so many tried and true uses for them. I just
bought a huge bag of "orchard run" Macs. Tonight we will be having
baked apples with pork shoulder roast and apple pie with ice cream
for dessert (and with Cheddar for breakfast tomorrow.)

Here's a traditional old Quebecois recipe...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quebec Apple Dumplings
 Categories: Canadian, Pastry, Cheese, Alcohol, Fruit
      Yield: 12 servings
 
      1 lg Recipe pie dough
           (double batch)
    1/4 c  Cheddar cheese-grated
     12 md Apples; peeled & cored
    1/2 c  Mincemeat
    1/4 c  Rum
           Butter
    3/4 c  Sugar
    1/4 c  Sugar; Brown
    1/4 c  Cream
           Lemon rind; 1/2 lemon

  In Quebec these were baked in deep brown earthenware pudding
  dishes and served on a hot wooden board or tray surrounded by
  autumn leaves or boughs cut from the Christmas tree. It was a
  traditional to serve the dumplings after decorating the Christmas
  tree.
 
  Preheat oven to 400 F. Make enough pie dough to roll into 12 6"x6"
  squares (about a double batch.) Sprinkle each square with 1 tsp
  grated cheddar. Peel and core apples and place one on each square.
  Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of
  mincemeat, 1 tsp of rum, a dot of butter and 1 tablespoon sugar.
  Bring diagonally opposite corners of dough over the apple to form
  ears at the top. Cover the ears with aluminium foil. Mix the
  brown sugar, cream and grated lemon rind. Brush the dumplings with
  this mixture and bake 35 to 45 minutes in 400 F oven. Remove foil,
  brush ears with cream mixture and return to oven till the ears are
  brown. Serve warm to plain cream or sweetened cream, flavoured
  with rum.
  
  Recipe by: Mme Benoit
  
MMMMM
   

Cheers

YK Jim


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