Text 11106, 164 rader
Skriven 2014-03-20 06:16:00 av Dave Drum (74518.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Apple A Day #1
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Apples Stuffed w/Dried Fruit & Pecans
 Categories: Fruits, Nuts, Desserts, Dairy
      Yield: 4 Servings
 
      4    (6-oz ea) red apples; Gala
           - or Rome Beauty
      1 tb Fresh lemon juice
    1/4 c  Fine chopped dried apricots
      2 tb Dried currants
      2 tb Chopped pecans; toasted
    1/4 ts Cinnamon
    1/8 ts Ground nutmeg
      1 tb Unsalted butter; 1/2 tb
           - softened, 1/2 tb in 4 pcs
    1/2 c  Unfiltered apple cider
    1/4 ts Vanilla
    1/2 c  Vanilla or maple yogurt
 
  Special equipment: an apple corer
  
  Preheat oven to 350øF/175øC.
  
  Core apples with corer. Stand apples up and make 4 evenly
  spaced vertical cuts starting from top of each apple and
  stopping halfway from bottom to keep apple intact. Brush
  inside of apples with lemon juice and stand apples in a
  9" ceramic or glass pie plate.
  
  Toss together apricots, currants, pecans, brown sugar,
  cinnamon, and nutmeg in a bowl. Rub softened butter into
  dried-fruit mixture with your fingers until combined well,
  then pack center of each apple with mixture. Put a piece
  of remaining butter on top of each apple. Pour cider and
  vanilla around apples and cover pie plate tightly with
  foil.
  
  Bake in middle of oven, basting once, until apples are
  just tender when pierced with a fork, about 40 minutes.
  Remove foil and continue to bake until apples are very
  tender but not falling apart, 20 to 30 minutes more.
  
  Transfer to serving dishes and spoon sauce over and around
  apples. Serve with dollops of yogurt.
  
  Serves 4
  
  Recipe by Lori W. Powell
  
  Gourmet | December 2002
  
  MM Format by Dave Drum - 08 November 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Apple Pies
 Categories: Pie, Desserts, Fruit
      Yield: 12 servings
 
MMMMM---------------------------PASTRY--------------------------------
  2 1/2 c  All-purpose flour
      3 tb Cold unsalted butter; in
           - 1/2" cubes
      3 tb Cold shortening; in 1/2"
           - pieces
      1 ts Baking powder
      1 ts Baking powder
    3/4 ts Salt
      1 lg Egg; lightly beaten
      5 tb Ice water

MMMMM--------------------------FILLING-------------------------------
  4 1/2 oz Unsulfured dried apples
      2 c  Unfiltered apple cider
  1 1/2 c  Water
  2 1/2 tb Packed light brown sugar
      1 ts Grated lemon zest
    1/4 ts Cinnamon

MMMMM----------------------FRYING & SERVING---------------------------
      2 qt Vegetable oil
           Confectioners sugar for
           - dusting
 
  Equipment: a deep-fat thermometer
  
  These handheld, crescent-shaped, fruit-filled pastries, long
  popular in the mountain South, are found at church picnics,
  crossroads country stores, and, if you are incredibly blessed,
  in your favorite aunt's hot cast-iron skillet. The fat half-
  moons of crisp, chewy dough ooze with spiced stewed dried
  apples. The other traditional filling is dried peaches.
  
  Make pastry: Blend together flour, butter, shortening,
  baking powder, and salt in a bowl with your fingertips or
  a pastry blender (or pulse in a food processor) until mixture
  just resembles coarse meal. Whisk egg with 1/4 cup ice water,
  then drizzle evenly over flour mixture and gently stir with
  a fork until incorporated.
  
  Squeeze a small handful: If it doesn't hold together, add
  more ice water, 1/2 tablespoon at a time, stirring (or
  pulsing) until incorporated.
  
  Gather dough and knead just until smooth, 3 or 4 times, on
  a lightly floured surface (do not overwork, or pastry will
  be tough). Form dough into 2 (5-inch) disks and chill,
  wrapped in plastic wrap, until firm, at least 1 hour.
  
  Make filling: Briskly simmer all filling ingredients and a
  pinch of salt in a heavy medium saucepan, uncovered, stirring
  occasionally and mashing apples with a potato masher as they
  soften, until a thick purée forms, about 20 minutes. Cool
  completely.
  
  Make pies: Divide 1 disk of dough into 6 equal pieces. Roll
  out 1 piece on a lightly floured surface with a lightly
  floured rolling pin into a 6-inch round, then put 2 heaping
  tablespoons of filling in center. Lightly moisten edge with
  water and fold dough over to form a half-circle, pressing
  out air around filling, then pressing edge to seal. Transfer
  to a large sheet of parchment paper and press floured tines
  of a fork around edge. Make more pies with remaining dough
  and filling (you may have some filling left over).
  
  Fry pies: Set a cooling rack on a large baking sheet or tray.
  Heat 2 inches of oil in a 4- to 5-quart heavy pot (preferably
  cast-iron) over medium heat until it registers 360 to 370°F on
  thermometer. Fry pies, 3 or 4 at a time, turning occasionally,
  until deep golden-brown, 7 to 8 minutes per batch. Transfer to
  rack to drain. Return oil to 360 to 370°F between batches.
  
  Dust warm pies with confectioners sugar before serving.
  
  Cooks' notes:
  
  Filling can be made 1 week ahead and chilled, covered. Bring to
  room temperature before using.
  
  Pastry dough can be chilled up to 2 days.
  
  Pies are best the day they're fried but keep, wrapped in foil
  once completely cooled, at room temperature 1 day.
  
  January 2008 | Gourmet
  
  Makes 12 individual pies
  
  Meal Master Format by Dave Drum - 26 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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