| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Taste2 | 36 | servings | |
INGREDIENTS
| === FRITTERS === | ||
| 1 | c | Peeled; cubed Stayman Winesap apples |
| 2 | c | Apple cider |
| 1 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 2 | ts | Baking powder |
| 1 | tb | Sugar; plus |
| 1 | ts | Sugar |
| 1 | lg | Egg; beaten |
| 2/3 | c | Milk; room temperature |
| 3 | tb | Unsalted butter; melted, cooled |
| 6 | c | Lard or vegetable oil |
| === GARNISH === | ||
| Powdered sugar and cinnamon | ||
| === CIDER SAUCE === | ||
| 2/3 | c | Sugar |
| 1/4 | ts | Freshly-grated nutmeg |
| 2 | ts | Cornstarch |
| 1/4 | ts | Salt |
| 3/4 | c | Hard cider |
| 1/4 | c | Water |
| 1 | Bay leaf | |
| 1 | Two-inch lemon peel strip | |
| 1/4 | c | Bourbon |
INSTRUCTIONS
Macerate apples for 1/2 hour with apple cider. Sift together flour, salt, baking powder and sugar. Make a well in the center of dry ingredients and beat in egg, milk and butter. Mix until homogeneous. Drain apples and gently fold into the batter. Set aside for up to 1 hour. In a large saucepan, combine sugar, nutmeg, cornstarch and salt. Add remaining ingredients for cider sauce, except bourbon, and bring to a simmer. Simmer 10 minutes. Stir in bourbon. Remove from heat and set aside. Heat lard or oil in a heavy 4-quart saucepan to 375 degrees. Drop fritter mixture into hot fat by the teaspoonful. Fry until golden and drain well. Dust with powdered sugar and cinnamon. Serve with cider sauce on the side. This recipe yields 3 dozen fritters. Recipe Source: TASTE with David Rosengarten Recipe courtesy of Scott Peacock From the TV FOOD NETWORK - (Show # TS-1G15 broadcast 04-16-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-21-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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