Baked Apples in Tea

Choose apples that are firm and just a bit tart.
Why can't they make Granny Smith apples in red?

My favorite quote about baked apples comes from the original Joy Of Cooking cookbook:

"Apples are baked in a hot oven,

in a moderate oven and in a very slow one

with results that seem to be equally satisfactory

to cooks and their victims."

This is quite true. No two recipes for baked apples is the same when it comes to oven temperature or ingredients. But there is one constant: use apples that are firm and a bit tart. This recipe calls for fresh nutmeg and it really does make a difference. A huge difference for the better.

The recipe that follows was inspired after reading a recipe that called for "unfiltered apple cider." I'm sure it's wonderful. But that means I have to try to find it, buy it and I will be left with a quart. So I used leftover tea. Earl Grey tea, to be specific. And I was quite happy with the results. You could also use an apple or cinnamon-flavored tea. Or you could just use water, like "the old days." (The Joy of Cooking recommends "1 tablespoon water for each apple.")

• 4 cooking apples, washed and dried
• 1/2 cup white sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon fresh-ground nutmeg (maybe a tad more)
• 1 cup brewed tea mixed with 1 tablespoon brown sugar (if using unfiltered apple juice, omit the brown sugar)
• 1/4 teaspoon vanilla extract
• 1 lemon, peeled with a vegetable peeler into 4 long strips
• 2 tablespoon melted butter (optional)
• Butter

Preheat oven to 350-400 F.*

In a small bowl, combine the sugar and cinnamon. Add the fresh-grated nutmeg. In another small bowl or glass, combine the tea with the brown sugar and vanilla. 

Using a melon baller, scoop out the core of each apple being very careful not to cut open the bottom. If you do, the filling will ooze out when the apple is baked. Now peel the top 1/4 of each apple. If desired, brush the peeled, outer part of the apple with melted butter and roll in some additional white sugar.

Stand the apples upright in a glass baking dish. Taking a piece of lemon zest, push it down into the hollow core. Now, begin filling each apple with sugar-spice mixture. Put a pat of butter on each apple.

Pour the liquid around the apples and spoon a bit inside the sugar-packed core. Place in oven and cook anywhere from 30-60 minutes. Cooking time will depend on your apples. Softer apples will take less time, crisp ones longer. Check after 30 minutes. If desired, cover with foil and baste apples a few times during cooking. The apples will be done when the tip of a sharp knife easily pierces the thickest part of the apple. Remove each apple to a bowl. Drizzle with some of the liquid.

As you cut into the apple, the sugar mixture will spill out revealing the lemon zest. The tannins of the tea provide a nice balance with the sugary center.

NOTES: If desired, remove apples from pan when done and add the liquid to a small pan. Add a bit of butter and, if needed, a bit of sugar and reduce until syrupy. If using the apple juice, omit this step.

*A slow oven may result in the sugar not fully melting. A hot oven can cause the apples to "explode." For this recipe, I used Rome apples that were softer than I would have liked and it took a good 45 minutes for them to cook at 350 degrees. I cooked them for 30 minutes covered with foil and then removed it to finish them. Sometimes I do just the opposite and cook them uncovered and then put foil on the last 15-20 minutes. 

Chicken Soup With Rice, Lemon, Dill and Red Pepper Flakes

When I taught school in a small Indiana town, a Greek family opened a small restaurant and made a wonderful chicken soup with dill, lemon and red pepper. Sometimes it had  meat, sometimes it didn't. After trial and error, the following is pretty close. 

• 6 cups homemade chicken stock  Kitchen Bounty: Chicken/Turkey Stock
• 1 stalk celery cut up/diced
• 1 1/2 peeled carrots, thick parts cut lengthwise and then thinly sliced
• A few pinches of dried thyme flakes
• 1-3 teaspoons Kosher salt or to taste
• 1 teaspoon or so of dried minced onion (optional)
• 1/2 teaspoon finely minced fresh garlic
• 3-4 strips of lemon zest (or to taste) that has been peeled with a vegetable peeler, reserved
• A few pinches red pepper flakes, reserved
• 6-8 tablespoons raw, white, long grained rice that has been washed and rinsed in a sieve under cold water until the water runs clear. Or use Orzo.
• 1-3 teaspoons dried dill according to taste, reserved
• Diced chicken meat (optional) I usually leave it out

Bring the above ingredients just until they begin to boil. Lower to a simmer and cover for 40 minutes or so, stirring occasionally and tasting and seasoning as you go.

About ten minutes before serving, turn onto the lowest setting add the reserved lemon peel, dill, and pepper flakes. Just let the soup sit partially covered so all the flavors blend.

You can always leave the soup as is and serve lemon, dill and pepper on the side.

NOTES:

Rinse the rice to get rid of the starch that can interfere with the broth’s taste.

By all means go ahead and use fresh dill, especially as a garnish, but you will need several teaspoons. Place leftover dill between paper towels to dry and store in a leftover spice jar. This works well with any fresh herb.

Begin with just a pinch or two of red pepper flakes—you can always add more. It will take a while for the “heat” of the flakes to be released into the soup as it simmers, so keep that in mind before deciding to add more.

A Simple Lemon Cake

Moist. And easy.

I'm always on the prowl for a good cake recipe that doesn't feed an entire wedding party! I adapted this recipe that I found on the inside of a margarine box. It was pretty simple. The cake itself was moist and the simple frosting gave just enough lemon tartness without being overpowering. Great with a hot cup of tea or cold glass of milk.

This cake is even more flavorful the next day. 

CAKE

• 1 1/4 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 teaspoon fresh-grated lemon zest
• 1 teaspoon fresh-grated orange zest
• 1/4 cup melted margarine
• 3/4 cup milk
• 1/4 teaspoon vanilla
• 1/2 (scant) teaspoon almond extract

GLAZE

• 3/4 cup sifted powdered sugar
• 1 tablespoon melted margarine or butter
• 2-3 teaspoons fresh lemon juice

Heat oven to 350 F. Grease or spray an 8 x 8-inch pan.

In a large bowl, mix the dry ingredients. Stir in the zest from the lemon and the orange and use your fingers to incorporate throughout.

In a small bowl combine the wet ingredients. Add to flour mixture and mix with a spoon until incorporated. Using a wire whisk or hand-held beater, beat just until smooth being careful not to overbeat. If using an electric beater, blend and then beat on medium speed for about one minute. This is not a cake that has to be "beaten."

Pour into pan and bake 30 - 35 minutes or until an inserted toothpick comes out clean. Cool completely.

In a small bowl, combine the powdered sugar, margarine or butter, and enough lemon juice to desired consistency. Spread over cooled cake.

Now, really, how easy is that? Enjoy!

Homemade Sausages

A plastic bag replaces the familiar casing that a sausage
is packed into. It is then poached in water.

One of the joys of visiting Europe is sampling the many sausages that are a part of their everyday culture. Recipes differ from town to town, region and country. They are a staple of "pub" food. We all know "bangers and mash."

Unfortunately, that's not the case in the United States. Here, we are limited to several mass-produced "corporate" varieties found in supermarkets and they are usually limited to Polish sausage, smoked sausage and Kielbasa. If one is able to find fresh, uniquely-seasoned sausages they are not cheap.

Ziploc "Brats" with boiled potatoes and spicy mustard.

Since I don't have a meat grinder or casings, and since I'm not planning to produce gargantuan supplies of links, I settled on pre-ground pork that is about two bucks a pound and will make four sausages. A real bargain in today's economy of high-priced meats, especially beef.

I went through dozens of recipes scaling them down to fit the quantity and to satisfy my taste buds. As first, I simply fried them. But the heat and oil woefully compromised the taste and often masked the subtle flavors of the spices. What to do?

That's when I hit upon the idea of using plastic bags and poaching the sausage. It worked like a charm!

Be sure to use name-brand bags for freezer or for cooking.
They are less likely to leak at the corners than generic.
Pictured here: Spicy Kielbasa.

SAUSAGE ADVICE

1. Use name-brand, pint-sized plastic bags. Generic are usually thinner and the corners leak so you will lose the poaching liquid inside the bag resulting in a very dry sausage. Name-brand, such as Ziploc, do not contain BPA, a harmful chemical.
2. Use less, not more, of each spice if in doubt. You can always add more later on. Keep a notepad nearby to record what you add.
3. I actually prefer dried spices and herbs, but prefer fresh garlic that is smashed into a paste. Use fresh cheese, not canned/powdered which can dry the sausage.
4. After mixing, place a good teaspoonful on a plate and microwave for about 30 seconds or until no pink remains in center. Taste. Adjust seasonings accordingly.
5. The ideal sausage mixture is 70/30. Pre-ground pork is 80/20, but it's okay. If you have a friendly butcher, he will be more than happy to grind some fresh suet for you. You can also add ground bacon. Allow it to partially freeze, cut into chunks and grind in your food processor. But remember it will alter the taste of your sausage.
6. As the sausages poach, they will shrink. Sometimes the bag will, too.
7. Be sure to add the water to your mix. This adds moisture and helps to incorporate the spices. You may also add olive oil, which I find myself doing more and more.
8. If possible, refrigerate your mixture for several hours or overnight before forming into sausages.
9. These freeze beautifully. I allow mine to thaw before poaching. 
10. If you want, carefully remove sausages a bit before they are done and brown in a bit of butter/olive oil. 
11. Smoked paprika adds great smoky taste to homemade sausages.
12. Because they are lower in fat than regular sausages, condiments work well with Ziploc sausages.
13. If your sausage mixture ends up too strong in spicy flavors, form into patties and fry. Frying reduces the strong tastes. 
14. Here's a great site for sausage recipes and even supplies: Len Poli's Sausage Making - Homemade Sausage Formulations and Recipes

Put 1/2 cup sausage mixture in bag and using the the side
of your hand at a bit of an angle,
push into the bottom to begin forming
the sausage.

Roll to for a round sausage.

Simmer for about 15-20 minutes. Try to keep
tops of bags upright.

Allow poached sausage to sit in their pouch
for 5- 10 minutes to absorb liquid.

RECIPES

Adjust seasonings to your taste for recipes. Sometimes I divide the meat into half-pound amounts and add something different to one to see how it turns out. Be sure to add water. I like to mix the meat mixture with the back of wide metal spoon, pushing down and sliding it forward.

BRATWURST

1 pound ground pork sausage

1/2 teaspoon fresh-ground caraway seed

1/2 teaspoon dried marjoram leaf, crumbled

1/2 teaspoon allspice

1/4 teaspoon coriander

1/4 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon brown sugar (optional)

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons water

These are especially good served with sauteed onions and peppers and, of course, spicy mustard. I also make a sandwich out of them by slicing them thinly lengthwise and then placing on bread with a bit of Dijon.

 SAVORY POLISH SAUSAGE
1 pound ground pork
1 teaspoon crushed onion flakes
1 good teaspoon fresh garlic, pressed
1- 2 teaspoons dried marjoram leaves, crushed
1/4 teaspoon allspice, preferably whole berries, crushed
1/2 teaspoon salt
Pepper--several grinds
1/8 teaspoon crushed, dried rosemary
1/8 teaspoon thyme flakes (scant)
a few pinches of: dried mustard
pinch of sage
2 pinches Cayenne pepper (optional)
Drizzle of olive oil
3 tablespoons water

This is especially good with a side of horseradish for dipping. Serve with boiled potatoes and sauerkraut. Makes a great sandwich on rye spread with horseradish.

It's difficult to know the the fat ratio of pre-ground chicken. Serve with a simple side of mayonnaise for dipping, homemade mayo is even better!

CHICKEN SAUSAGES

1 pound ground chicken

2 teaspoons onion powder

1/4 teaspoon garlic powder

1/4 teaspoon allspice

1/8 teaspoon ground ginger

1/4 teaspoon smoked paprika (optional)

1/2 teaspoon salt

1/4 teaspoon pepper

pinch of thyme

pinch of savory or sage

2 tablespoons water

CHICKEN SAUSAGES
WITH SUN-DRIED TOMATOES AND SPICES

1 pound ground chicken

1 1/2 ounces sun-dried tomatoes that have been soaked in water and squeezed dry (save the water)

2.5 ounces finely diced onions or 2-3 teaspoons dried

1 teaspoon coriander seed

1 teaspoon dried rosemary

1 teaspoon oregano

1 teaspoon celery seed

1/2 teaspoon thyme

1 teaspoon salt

2 tablespoons tomato water

ITALIAN SAUSAGE

1 pound ground pork

1-3 teaspoons fresh garlic paste (to taste)

1/2 teaspoon onion powder

1 1/2 teaspoons crushed fennel seed

1/8 teaspoon coriander

3/4 teaspoon dried crushed rosemary

1 tablespoon dried parsley flakes

1/4-1/2 teaspoon red pepper flakes (to taste)

1 teaspoon salt

1 - 2 tablespoons freshly grated Parmesan cheese

2 tablespoons water

Once poached, slice and serve with your favorite marinara sauce over pasta. 

After poaching a bit, I sauteed this Italian sausage in a bit
of olive oil and butter to brown it (but first I sliced off
an end to eat!).

Enjoy making sausages. They are inexpensive and it's fun to experiment with ingredients. They make for a great dinner. Simply remove from the freezer. And they make great "gifts, " too.