SC - Boiled peanuts, was, food bashing
Philip & Susan Troy
troy at asan.com
Sun Oct 1 19:07:16 PDT 2000
East Kingdom coronation was this weekend, that may explain
some of the silence.
I've been busy with New Year's stuff. Tonight we had a holiday
dinner at my grandmother's apartment, since she is recovering from
some heart problems, and did not feel like travelling. My aunt and
uncle brought dinner, cooked and ready to be reheated. (He's the
primary cook in the NJ branch of my family.) Matzo ball soup,
brisket, garlic mashed potatoes, tzimmes, and green beans. My
niche in the family is baking. I brought the challah (round, of
course) and an apple strudel pie which came out rather nicely. I
got it off Marcy Goldman's website:
www.betterbaking.com.
Her cookbook, "A Treasury of Jewish Holiday Baking" has provided
several successful desserts for various family gatherings. Here's
the strudel recipe, which is made with filo, and looks much more
difficult to produce than it really is.
Apple Strudel Pie
12 sheets filo dough
1/4 lbs. (1/2 cup) unsalted butter - melted, clarified
2 1/2 lbs. apples (8 to 11 medium) - pared & sliced into 1/4 inch
slices
1/3 to 1/2 cup sugar
juice of half a lemon
1/4 cup plumped yellow raisins (optional)
1 tsp. cinnamon
3 tbsp. bread crumbs or 2 tbsp. flour
confectioner's sugar for dusting
Use a 9 inch pie pan. Preheat oven to 375 F.
Brush pan with melted butter. Lay one sheet of filo on top and
press into pan allowing sides to drape over. Brush with butter.
Repeat with another 4 sheets. If using bread crumbs, sprinkle half
on bottom layer. Toss apples with sugar, lemon, raisins, cinnamon
and remaining bread crumbs. If using flour, toss apples with flour at
this point. Spoon apples into pie shell pressing firmly. You should
have enough apples to mound nicely (slightly over the edge of the
pie pan). Fold in overlapped ends of filo onto apples.
Brush one filo leaf with melted butter and lay (buttered side up) on
top of apples. Repeat with one more leaf. Fold in overlap on apples.
With remaining leaves, cut into three circles the size of the pie
plate. Brush each with butter and gently place on top of apples.
Top layer should have been brushed with melted butter as well so
that top browns. Make small knife marks in pastry through to
apples to allow steam to escape.
Reduce oven heat to 350 F. and bake on lowest rack of oven until
pastry puffs and apples begin to produce juice (40 to 50 minutes).
Cool well. Just before serving, sift lightly with icing sugar.
Serves 6-8.
I used Granny Smith apples, 1/2 cup sugar, and no raisins. It
came out looking spiffy, and the filling had that sweet-tart flavor that
a good apple pie should. Definitely a keeper. And since I now
have half a package of filo in my fridge that will only last a week, I
think I will try her recipe for strudel roll, and bring it in to work.
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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