-=> Ruth Haffly wrote to Dave Drum <=-

 DD>   This is a reduction in quantity version. But otherwise
 DD>   true to the bone.

 RH> I've done things like that before. We had a neighborhood picnic
 RH> a few years ago and made some; it went like hot cakes. (G)

 DD> That's understandable. Mine evaporates pretty fast when I make it.

 RH> It's a good one for this time of year. Cold cider is good too, but
 RH> the hot version is something special.

Aboutthe only way I don't like cider is "hard" cider. My grandfather
was a fan of it, so I tried to like it as well. No go.  Bv)=

 DD> I'd probably make this with thighs, but that's me.

 DD>       Title: Apple Cider Chicken w/Apples & Parsnips
 DD>  Categories: POultry, Vegetables, Fruits, Herbs
 DD>       Yield: 3 servings

 DD>       2    Chicken breasts; 8 oz ea
 DD>            Salt
 DD>     1/4 c  A-P flour
 DD>     1/4 c  Extra-virgin olive oil
 DD>       2    Parsnips or carrots; peeled,
 DD>            - halved lengthwise, thin
 DD>            - sliced in half moons
 DD>       2    Granny Smith apples; peeled,
 DD>            - cored, cut in  thin wedges
 DD>       1    Shallot; thin sliced
 DD>   1 3/4 c  Apple cider
 DD>       2    Sprigs tarragon


 DD>   RECIPE FROM: https://cooking.nytimes.com

 RH> Breasts or thighs, either way, it looks good.

Made it yesterday for my friend Les' wife, Sara. Les is in expensive
care after his heart stopped. And poor Sara has been run ragged getting
the house ready for home hospice. And with High Holy Days at her temple.
Since there was nothing un-Kosher in it ... there were no leftovers.

I used Northern Spy for the apples as that was what was available at 
the Apple Barn when I picked up the cider. No Granny Smith to be had.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Northern Spy Apple Pie
 Categories: Pies, Pastry, Fruits, Dairy
      Yield: 6 Servings
 
  4 1/2 lb Northern Spy apples
    3/4 c  + 2 tb (175 g) granulated
           - sugar
    1/4 c  (30 g) unbleached flour;
           - more for the work surface
      2 ts (5 g) ground cinnamon
    1/2 ts (1 g) fresh grated nutmeg
        pn Fine sea salt
    1/2 c  + 2 tb (150 ml) whipping
           - cream
           Cream Cheese Pie Crust or
           - your favorite pie crust
           - recipe
           Homemade vanilla ice cream;
           - to serve (opt)
           Aged Vermont Cheddar cheese;
           - to serve (opt)
 
  Set the oven @ 375ºF/190ºC.
  
  Adjust the oven rack to the center position. Line a rimmed
  baking sheet with aluminum foil.
  
  Peel and core the apples and then cut them into a
  combination of slices and chunks that are 1/2" (1 cm)
  wide. You should have 11 to 12 cups of apples. Place
  the apples in a large bowl, add 3/4 cup (150 grams)
  sugar, the flour, cinnamon, nutmeg, and salt, and
  toss to coat evenly. Add 1/2 cup (118 ml) cream and
  toss again.
  
  Lightly flour a work surface. Roll 1 portion of pastry
  into a 12" (30-cm) circle. Ease the pastry into a 10"
  (25-cm) deep-dish pie plate, letting the extra pastry
  hang over the edge. Mound the apple filling into the
  pie crust. (It may look like a lot but the apples will
  cook down. Trust us.)
  
  Roll out the remaining pastry in a 12" (30-cm) circle.
  Gently drape it on top of the pie. Trim any excess from
  the edge of the pastry and crimp the top and bottom
  crusts together to seal. Any excess pastry can be used
  to make decorations on the top of the pie if you wish
  to get fancy.
  
  Lightly brush the top of the pie with the remaining 2
  tablespoons (30 ml) cream and then sprinkle it evenly
  with the remaining 2 tablespoons (25 grams) sugar.
  Using a small sharp knife, cut several slits in the
  top of the pie crust to serve as vents for steam while
  the pie bakes.
  
  Place the pie on the prepared baking sheet to catch
  any drips during baking.
  
  Bake the pie until the crust is golden and the apples
  are tender and surrounded by bubbling juices, 1 1/4 to
  1 1/2 hours. Be certain to check the pie after 1 hour
  and if the crust is golden brown, loosely cover the top
  with aluminum foil to prevent it from burning before
  continuing to bake until the filling is done.
  
  Let the pie cool for at least several hours (preferably
  overnight). This pie is much easier to serve and is even
  tastier when allowed to stand for at least 12 hours. If
  you must have the pie warm, simply reheat it in a
  325ºF/163ºC oven for about 10 minutes.
  
  Serve the pie cut into wedges topped with a small scoop
  of vanilla ice cream, if desired. The pie may also be
  served in true New England fashion with a wedge of
  crumbly aged Vermont Cheddar cheese.
  
  Makes six servings
  
  Adapted from Sarah Leah Chase | New England Open-House
  Cookbook
  
  RECIPE FROM: http://leitesculinaria.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
--- MBSE BBS v1.1.0 (Linux-x86_64)