William Penn Life, 2015 (50. évfolyam, 1-12. szám)

2015-12-01 / 12. szám

Fried Apples, Kolbász & Biscuits

FOR THE BISCUITS

2 cups all-purpose flour

1 tablespoon baking powder 3A teaspoon salt

% cup vegetable shortening V* cup cold milk

FOR THE MEAL

3 tablespoons unsalted butter

2 Golden Delicious apples 2 Pink Lady apples

1 /3 cup sugar

I/2 pounds bulk kolbász filling formed into 8 patties

Core and half the apples, then slice into %-inch thick slices.

Preheat the oven to 450° F.

In a mixing bowl, sift together the flour, baking powder, and salt. Using a pastry blender cut in the shortening until the mixture is the consistency of coarse meal. Pour in the milk and use a fork to stir and toss the wet and dry ingredients together forming dough.

Roll out the dough /2-inch thick. Using a biscuit cutter two inches in diameter, cut out the biscuits. You should have 16 biscuits. Place biscuits on an ungreased baking sheet, then bake 12 to 15 minutes or until golden brown.

In a large frying pan, melt the butter, add the apples and stir for five minutes. Add a little sugar to taste. Cook apples 20 minutes or until sugar melts and apples are tender.

Fry the sausage patties until cooked through, then serve on a platter with the apples. Serve the biscuits in a warm bread basket along with butter pats.

Oven Braised Haddock in Cider & Cream

1 large shallot, finely chopped

Zi pound fresh Crimini mushrooms 6 Haddock fillets, 6 ounces each and I Zi inches thick Salt & black pepper, to taste

2 cups hard cider Zi cup heavy cream

2 tablespoons unsalted butter, cut into small pieces

Preheat the oven to 400° F.

Butter a baking dish large enough to hold the fillets in a single layer. Sprinkle

into of apple corer © Can Stock Photo Inc./MichaelJay Berlin

half of the shallots and mushrooms evenly over the bottom of the baking dish. Place the fish filets on top and season with salt and pepper. Sprinkle the remaining shallots and mushrooms over the filets.

Stir together the hard cider and the cream, then pour over the fish. The liquid should reach three-quarters up the side of the filets. If the liquid is too shallow, pour in more cider. Dot the fish with the butter.

Bake for 20 minutes or until the fish is opaque throughout and the sauce is thick but still spoonable.

Serve hot to your guests.

Calves Liver & Applejack

2 tablespoons unsalted butter

4 slices calves liver, 5 to 6 ounces each Salt & black pepper, to taste

3 tablespoons applejack

In a large frying pan, melt the butter, then add the liver pieces. Season with salt and pepper and cook two minutes to sear the first side. Turn the liver over and cook for 30 seconds, then sprinkle with the applejack. Cook for another minute, then place the liver on a platter and pour the pan juice over the top. Serve hot to your guests.

Duck & Apples in Puff-Pastry

I roast duck, meat removed from carcass

I tablespoon unsalted butter 3 tablespoons yellow onion, finely chopped

I Jonagold apple, peeled, cored & diced small

Salt & black pepper, to taste Zi cup heavy cream I pound puff pastry, store bought or home made

I whole egg, lightly beaten

Dice the dark meat into small pieces; you should have about one cup.

In a frying pan, melt the butter over medium heat, then they add the onion and sauté for three minutes. Add the duck and apples; continue to cook, stirring

until the apples begin to soften. Pour in the cream and cook for five minutes or until the cream thickens and reduces. Taste the mixture and adjust the seasonings. Remove from the heat and let cool completely.

On a lightly floured work surface, roll out the puff pastry, then cut into 4-inch squares. Divide the cooled filling evenly among the squares, placing it in the center. Brush a stripe of egg yolk along the edge of each square and fold in half to form a triangle. Place on an ungreased baking sheet, then bake for 20 minutes at 400° F.

Serve hot to your guests.

Appalachian Cider Baked Beans

3 cups dried pinto beans 28 ounces semi-sweet hard cider Zi pound salt pork, thinly sliced 2 small yellow onions, peeled Zi cup molasses

1 tablespoon dry mustard

2 teaspoons salt

Rinse the beans and place in a large bowl. Add cold water and let soak for 12 hours.

Drain the beans and transfer to a heavy saucepan. Add the cider and bring slowly to a boil over medium heat. Boil gently uncovered for about 30 minutes, then remove from the heat and drain the beans reserving the cider.

Preheat the oven to 300° F.

Layer half of the salt pork slices on the bottom of a 2-quart ceramic bean pot or other deep baking dish. Spoon the beans into the dish, then bury the onions into the beans.

In a small saucepan, combine the molasses, mustard and salt, then place over medium heat to dissolve the mustard and the salt. Pour the hot mixture evenly over the beans and top with the remaining salt pork slices. Pour in the reserved cider and add enough hot water to cover the beans. Cover the bean pot and bake for about four hours, then uncover the pot and add more water if the beans are dry. Re-cover and continue to bake until the beans are tender, an additional one to two hours.

Serve hot to your guests.

William Penn Life 0 December 2015