The Rural Voice, 2001-09, Page 531
in pieces
I egg, lightly beaten
In large bowl combine oats. flour
and brown sugar. Using fingertips,
rub in butter until crumbly. Stir in
egg and toss with fork to combine.
Reserve 1 1/2 cups (375 mL) oat
crumble for topping. Pat remaining
mixture into 9 -inch (23 cm) pie plate.
Chill while preparing tilling.
Filling:
1/3 cup (75 mL) packed brown$
sugar
I tbsp (15 mL) all-purpose flour
1/2 tsp (2 mL) nutmeg
4 (5 cups/1.25 L) McIntosh apples.
peeled, cored and sliced
2 (3 cups/750 mL) pears, peeled,
cored and sliced
In large bowl, combine brown
sugar, all-purpose flour and nutmeg.
Add apples and pears, tossing to coat
with sugar mixture. Mound into oat
crust. Sprinkle evenly with remaining
oat crumble.
Bake at 450°F (230°C) for 15
minutes. Reduce heat to 375 ° F
(190°C) for 30-40 minutes longer or
until crust is browned and fruit is
tender, shielding with toil for last 15
minutes if necessary. Let cool.
Serve lightly warm or at room
temperature. Garnish with sweetened
whipped cream if desired.
BRANDIED PEARS
1 lemon
2 1/2 cups (625 mL) water
1 1/2 cups (375 mL) granulated
sugar
12-15 small, firm Bartlett or Bosc
pears (about 4 lbs/2kg)
1 1/3 cups (325 mL) brandy
With vegetable peeler, remove
only yellow part of rind from lemon;
combine in large saucepan with water
and sugar. Bring to boil; keep hot
over low heat.
Meanwhile, squeeze juice from
lemon into large bowl. Peel, halve
and core pears, leaving stems
attached to one half if desired. Place
each pear in lemon juice as you work,
turning to coat with juice. Bring
sugar and water syrup to simmer; add
pears and all accumulated liquid in
bowl. Poach gently for 3 minutes or
until pears are heated through but still
firm.
Pour 1/3 cup (75 mL) brandy into
each of four sterilized 2 cup (500
mL) jars. Lift pears from syrup with
slotted spoon; pack into jars (cut side
down) snugly but without forcing;
leaving 3/4-inchl2 cm) headspace.
Cover with boiling hot syrup to
within 1/2 inch (1 cm) of top of jar.
Remove air bubbles by sliding
spatula around inside edge of jar;
wipe rims. Close with two piece
metal canning lids prepared
according to manufacturer's
directions. Process in boiling water
bath for 20 minutes. Remove and let
cool; label and store in cool, dark dry
place.
ROAST CHICKEN WITH
SAVOURY APPLE STUFFING
3 1/2 Ib (1.75 kg) chicken
1 tbsp (15 mL) butter
salt, pepper, dried thyme and sage
Stuffing:
2 cups (500 mL) cubed (1/2 inch/
1 cm) day-old white bread
2 apples, peeled and coarsely
chopped
1/3 cup (75 mL) chopped onion
1/3 cup (75 mL) chopped celery
(including leaves)
3 tbsp (50 mL) each chopped
dried apricots and dried prunes
1 1/2 tsp (7 mL) each dried thyme
and sage leaves
1/2 tsp (2 mL) each salt and
pepper
1/4 cup (50 mL) butter, melted
In Targe bowl toss together bread,
apples, onion, celery, apricots,
prunes, thyme, sage, salt and pepper;
stir in butter, mixing well.
Rinse chicken with cold water and
pat dry. Spoon stuffing into cavity,
then truss. Extra stuffing can be
wrapped in foil, then placed in oven
during last 20 minutes of roasting.
Rub chicken with butter; sprinkle
with salt, pepper, thyme and sage to
taste. Place on rack, breast side up, in
pan, just large enough to hold it.
Roast in 375°F (190°C) oven for
about 1 1/4 hours, basting
occasionally or until juices run clear
when thigh is pierced and meat
thermometer registers 185°F (85°C)
when inserted into thigh. Let rest 15
min. before carving.
APPLE CLAFOUTIS
2 tbsp (30 mL) butter or margarine
6 cups (1500 mL) pared, sliced
apples
1/2 cup (125 mL) milk
1/3 cup (75 mL) all-purpose flour
1/4 cup (50 mL) sugar
3 eggs
2 tbsp (30 mL) apple brandy or
rum (optional)
1/4 tsp (1 mL) baking powder
pinch ground cinnamon
sugar and cinnamon topping
whipped cream (optional)
In large frypan. melt butter over
medium heat. Saute apples until
tender, 6-8 minutes. Arrange apple
slices in lightly greased 2 -quart (2 L►
shallow baking dish.
Place milk, flour, sugar. eggs.
brandy. baking powder and cinnamon
in blender container. Cover and blend
at medium speed until smooth. Pour
batter over apples, separating slices
with a fork. allowing batter to Clow
between. Sprinkle ‘N, it sugar and
cinnamon topping.
Bake in preheated 350°F (180°C)
oven 45-50 minutes or until knife
inserted near centre comes out clean.
Serve warm with whipped cream or
ice cream if desired.
Sugar and cinnamon topping:
Combine 1 tbsp (15 mL) sugar
with 1/2 tsp (2 mL) ground
cinnamon.
BISCUIT -FILLED BAKED
APPLE
2 tbsp (25 mL) packed brown
sugar
1 tsp (5 mL) cinnamon
4 apples
1 cup (250 mL) biscuit baking mix
1/3 cup (75 mL) milk
In small bowl, combine sugar and
cinnamon. Core apples and widen
opening at top to accommodate
biscuit. Rub insides and tops of
apples generously with sugar -
cinnamon mixture. Prepare biscuit
dough per package instructions, using
baking mix and milk: spoon into
cored apples. mounding slightly and
spreading to edges.
Place on baking sheet and bake in
350° F (180°C) oven for 30 minutes
or until apples are tender and biscuits
golden brown.
Serve with maple syrup. strips of
cheddar cheese. ice cream or whipped
cream. 0
The deadline for the
October Issue of
The Rural Voice is
September 19, 2001
SEPTEMBER 2001 49