| 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
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