The Rural Voice, 2003-09, Page 55seconds. Scrape bowl; beat for 3
minutes on high speed. On low speed,
stir in 1 cup (250 mL) more flour.
Peel 3 of the apples and chop
finely. Combine walnuts, raisins,
remaining honey and lemon zest. Stir
into flour mixture with wooden spoon.
Turn out onto large well -floured
counter and knead in enough of the
remaining flour to make soft, elastic
dough that is no longer wet. (Apple
mixture will make dough wet.) Form
into ball and place in greased bowl,
turning to grease all over. Cover with
greased waxed paper and tea towel;
let rise in warm place for about 1 1/2
hours or until doubled in bulk.
Punch down dough and turn out
onto floured surface. Divide in half.
Cover and let rest for 10 minutes.
Roll out each half into 15x8 -inch
(38x20 cm) rectangle. Starting from
long side, roll up dough and place
seam -side down on greased baking
sheet. Bring ends together to form
ring and seal by pinching together.
Cut into 1 -inch (2.5 cm) sections by
cutting from outside to 1 -inch (2.5
cm) from centre. Cover as before and
let rise until nearly doubled, 30-40
minutes.
Combine egg and 1 tbsp (15 mL)
water; brush over dough. Bake in
375°F (190°C) oven 25-30 minutes or
until golden and hollow sounding
when tapped on bottom.
Meanwhile, without peeling, core
fourth apple and slice thinly. In small
saucepan, bring granulated sugar and
1/2 cup (125 mL) water to simmer.
Add apple slices; cover and simmer
for 2 minutes or until tender. Drain
well and set aside.
In small bowl, combine icing
sugar, juice and remaining 1/4 tsp (1
mL) cinnamon until smooth, adding a
drop or two more juice if glaze is not
slightly runny.
Remove baked bread from oven to
racks set over waxed paper. Drizzle
immediately with glaze; arrange
poached apple slices attractively on
top.
Bread Machine variation (for
dough only):
Replace active dry yeast with 2
1/2 tsp (12 mL) quick -rising instant
dry yeast. Into pan of bread machine,
place (in order): 1 cup (250 mL)
warm water, 1/4 cup (50 mL) honey,
shortening, 4 cups (1 L) all-purpose
flour, 1 1/4 tsp (6 mL) cinnamon, salt
and yeast. (Do not let yeast touch
liquid.) Choose dough setting. When
complete, remove dough from pan
onto well -floured surface. Let rest 5
minutes. Knead in apple mixture,
adding additional flour and kneading
as required. (Dough will become
quite wet with addition of apple
mixture.) Roll, shape and bake as
above.
BAKED APPLES WITH
CUSTARD SAUCE
4 McIntosh apples
1/2 cup (125 mL) red currant jelly
1/4 cup (50 mL) apple juice
1 cup (250 mL) milk
2 egg yolks
1/4 cup (50 mL) granulated sugar
pinch salt
1 tsp (5 mL) vanilla (or 1 tbsp/15
mL brandy)
Core apples to within 1/2 inch (1
cm) of base. Spoon 2 tbsp (25 mL)
jelly into centre of each apple. Place
in shallow baking pan or casserole.
Pour apple juice around apples.
Cover and bake at 375°F (190°C) for
30 minutes.
Meanwhile, prepare custard sauce.
Scald milk. In medium bowl, beat
egg yolks with sugar and salt until
thick and lemon -coloured. Pour in
milk, whisking constantly. Place
custard in top of double boiler over
simmering water. Cook gently,
stirring constantly, until custard coats
back of metal spoon, about 10
minutes. Cool. Stir in vanilla or
brandy.
POACHED APPLES WITH
WARM CARAMEL GINGER
SAUCE
2 tbsp (25 mL) granulated sugar
1/4 cup (50 mL) water
3 tbsp (50 mL) finely chopped
crystallized ginger
4 small Ida red apples
1 tbsp (15 mL) lemon juice
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) whipping cream
1/2 tsp (2 mL) vanilla
In shallow microwaveable dish
that will hold 8 apple halves in single
layer, combine 2 tbsp (25 mL) sugar,
water and 1 tbsp (15 mL) ginger.
Microwave, uncovered, on High 3
minutes or until boiling.
Meanwhile, peel, halve and core
apples; brush all over with lemon
juice to prevent discolouration.
Arrange in sugar mixture, core side
down; cover and microwave on High
4 minutes or until apples are tender,
but not soft. Rotate dish, if necessary,
during cooking. Carefully pour off
and reserve poaching liquid. Let
apples cool; cover and chill until
serving. In heavy 2 cup (500 mL)
glass measure, stir 1/2 cup (125 mL)
sugar with 3 tbsp (50 mL) reserved
poaching liquid until sugar is wet.
Microwave, uncovered on High 4
min. or until deep golden. Carefully
stir in cream, remaining ginger and
vanilla until smooth (hot mixture may
sputter). Let stand a few minutes. (If
making ahead, cool, cover and refrig-
erate, then reheat before serving.)
To serve, place 2 apple halves,
core side up, in each serving dish.
Spoon warm sauce over apples.
HARVEST STRUDEL
Mock Mincemeat:
2 tbsp (25 mL) butter
1 cup (250 mL) each chopped
onion and sliced cabbage
2 each apples and pears, peeled,
cored, sliced (12 oz/375 g each)
1/2 cup (125 mL) packed brown
sugar
1 cup (250 mL) raisins
1 tbsp (15 mL) each grated lemon
and orange rind
1/2 cup (125mL)) apple juice
1/4 cup (50 mL) each orange
juice, rum and chopped nuts
2 tbsp (25 mL) lemon juice
In large saucepan, melt butter.
Add onion and cabbage; cook over
low heat until softened. Add apples,
pears, sugar, raisins, lemon and
orange rind, apple juice, orange juice,
rum, nuts and lemon juice. Simmer
for 15 to 20 minutes or until fruit is
tender and liquid has been absorbed.
Strudel:
1 bag (1 1/2 lb/750g ) pizza dough
1/4 cup (50 mL) dry bread crumbs
icing sugar
On lightly -floured surface, roll out
dough to 18x15 in. (46x38 cm)
rectangle. Sprinkle with bread
crumbs. Spoon mincemeat along long
side and roll up, crimping edges
together. Lift strudel onto greased
baking sheet. Bake in 400°F (200°C)
oven 20-25 minutes or until golden
brown. Let stand about 15 min.
SEPTEMBER 2003 51