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

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