It finally feels likefall.
By Donna ZitterBordelon
Gloating? A sudden exclamation of surprise for good fortune? “How do you like them apples” is an expression that supposedly originated during the first World War, when the Allies’ anti-tank grenade was colloquially called a “toffee apple” because of its bulb-like appearance on a stick. The phrase was a taunt against theenemy.
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Lost for a while, the phrase was picked up by the Beat Generation. And who can forget Matt Damon’s famous line using the quote in the movie Good Will Hunting, when he pounded on the pub window, taunting the rich grad student who didn’t get the girl’s telephone number.
How do I like them apples? I like apples, especially in the recipes below, ofcourse.
APPLE DUMPLINGS
Pastry WrapDough:
2¼ cupsflour
1 tsp.salt
1 tsp.sugar
1/4 cup Crisco,chilled
1/2 cup butter,chilled
1/3 cup ice coldwater
In a a bowl, whisk together the flour, salt andsugar.
Cut in the Crisco and butter with a pastry cutter, two knives, or byhand.
Add the chilled water and mix. Refrigerate for at least ½hour.
When ready to assemble and bake, roll out the pastry dough on a lightly floured surface and cut into 5-inch by 5-inchsquares.
Apples and Sugar/Cinnamon:
6 mediumapples
1/3 cupsugar
2 tsp.cinnamon
1 egg
1/4 cupmilk
Peel and core apples, working one at atime.
In a small bowl, mix together the sugar and cinnamon.
In a cup, mix together the egg andmilk.
Center each apple on a crust square, and sprinkle 2 teaspoons of the cinnamon-sugar mixture over the top and in the centerhole.
Bring crust corners over top center of the apple, folding and overlapping them toseal.
Repeat with each apple. Use dough scraps to make leaves fortop.
Brush dumplings with egg/milkmixture.
Bake in a 11×7-inch (or larger) pan at 400 degrees for about 45minutes.
Apple DumplingSauce
2 cupsmilk
2 Tbsp. heavycream
1 tsp.vanilla
5 Tbsp.sugar
1½ tsp. cornstarch
3 eggyolks
Combine and scald the milk and cream, in a mediumpot.
In a small bowl, combine the vanilla, sugar, cornstarch and eggyolks.
Mix 2–3 Tablespoons of the warm milk/cream mixture into the egg mixture, then return this combination to the remaining milk/cream mixture. (This avoids curdling).
Cook over medium heat, whisking constantly until it thickens.
Serve hot over apple dumplings. (Can reheat in microwave.)
RED CABBAGE ANDAPPLES
2 Tbsp.butter
2 Tbsp.sugar
½ cup red winevinegar
1 cupwater
6 wholecloves
2 onions,chopped
2 unpeeled cooking apples, cored and cut intoeighths
1 head red cabbage (remove outer leaves and chop), cored, cut intoeighths.
Salt and Pepper totaste
Melt butter in a Dutch oven or heavy pot. Add sugar, vinegar, water and cloves. Add remaining ingredients, gently combining.
Bring to a boil and mix. Cover and simmer for 2 hours or oven bake for 1½ hours. Drain, if necessary, beforeserving.
PORK CHOPS ANDAPPLES
4 pork chops, ¾–1 inch thick, fattrimmed
3 baking apples, pared, cored, andsliced
1 onion,chopped
Salt andPepper
3 Tbspbutter
3 Tbsp.flour
12 oz.beer
Paprika
Preheat oven to 350degrees.
Butter well a large, flat casserole dish, at least 2 inchesdeep.
Layer apples, onions and chops, in that order, in thedish.
Season lightly with salt andpepper.
In a small saucepan, melt thebutter.
Whisk in the flour and cook over medium heat for 1 minute, stirring.
Add the beer in a slow steady stream, stirring constantly until thickened.
Pour this butter/beer mixture over chops to lightly cover them, making sure the liquid reaches the apples andonions.
Sprinkle withpaprika.
Bake uncovered for 1½hours.
Eat well, live long,enjoy!
(Questions or tips can be sent to Donna Zitter Bordelon at WhatscookinNEPhilly@gmail.com or in care of the Northeast Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ08002)
Don’t forget:
Send in your favorite recipe for a chance to win a $100 ShopRite gift card. Mail your recipe to Readers’ Recipes, c/o Northeast Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002. Or email your recipe to WhatscookinNEPhilly@gmail.com. Please include name, address and telephone number.
