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Tom Kurth
Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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Posted: 03 September 2015 at 17:06 |
Fixed fried apples for dinner tonight. As far as I can tell this is a local dish. We live about eight miles from the Missouri River with its apple and peach orchards. I have lived here for most of the last fifty years, yet I had never heard of this dish until about fifteen years ago. Really simple and really tasty if you're an apple pie lover.
Fried apples: 6 large Granny Smith apples 4 T. butter or margarine 2 T. lemon juice 1/2 c. sugar 1 t. cinnamon Quarter, peel and pare the apples. Slice into thick slices--about 1/2" thick. Melt butter in 10" fry pan, add apples and cook on medium high heat until they soften on the outside but remain 'al dente' on the inside--about 15-20 minutes. The apples should be browned and if they burn a little bit that's OK, too. Deglaze pan with lemon juice and add sugar and cinnamon. Continue to cook until apples give up some liquid and sugar is completely dissolved. Serve warm as a side dish. It's the time of year to hit the orchards for seconds and eat apple crisp, fried apples, pie, dumplings and other goodies from now 'til Christmas. |
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Tom Escape to Missouri |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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It sounds really good, Tom - I've done something similar, but with bacon and onions. It is from Sweden, and called Äppelfläsk:
http://foodsoftheworld.activeboards.net/ppelflsk_topic3211.html
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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That's a fairly common approach, Tom, found all over in home kitchens. I suspect, though, that in the Midwest it's one of those "secret" dishes that everybody prepares but nobody talks about.
I make a pineapple cheese casserole, for instance, that fits in that same category. It was a revelation to me when I first tasted it at a hunting camp in Stuttgart. But whenever I serve it, somebody is sure to recall how their aunt, mother, gramma made it. Anyway, I make fried apples pretty much the way you describe, but with a very small pinch of nutmeg as well. A great dish to serve with pork. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Coincidentally, a member who cannot, temporarily, access FotW just asked me for the recipe. Figured, being as I'm searching for it anyway, may as well post the link.
The pineapple/cheese recipe can be found here: http://www.foodsoftheworld.activeboards.net/pineapple-cheese-casserole_topic1748.html |
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But we hae meat and we can eat
And sae the Lord be thanket |
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