The Charmed Kitchen

Maple Bacon Apple Fritters

They taste as wonderful as they sound. I wanted to take dessert to dinner last night. I had a lot of apples and a couple of hours. I’d made several apple cakes lately so wanted to go in a different direction. Apple fritters seemed like a good idea. I made a yeast dough and used just enough flour to make a thick batter. I wanted them to be light. The original plan was just to make apple fritters but since I was cooking bacon for another dish already it seemed like a cool idea to add bacon to the dough. Then the idea of making the glaze with maple syrup made sense. I decided I had better post this soon- before I forgot what I did.

Maple Bacon Apple Fritters

3 c. flour

1 packet active dry yeast

2 T. sugar

2 t. cinnamon

1 t. salt

1/2 c. half and half

1/2 c. water

1 egg

2 c. finely chopped apples- peels and cores removed

1/2 c. cooked crumbled bacon

oil for deep-frying

Glaze:

2 c. powdered sugar

several tablespoons maple syrup

In mixing bowl- I used a stand mixer- place 2 cups of the flour with the yeast, sugar, cinnamon and salt. Heat together the half and half and water until warm and add to flour mixture. Beat with electric mixer for 3 minutes. Add the egg and the last cup of flour and mix 4 minutes more. Batter will be very thick. Mix in apples and bacon. Cover and let dough rise for 45 minutes. Flour work surface and scrape dough onto floured surface. It’s sticky so be careful here. I dusted the dough with flour and shaped into a square. Handle as little as possible. Using a dough scraper- a knife would also work- I cut the dough into squares- about 2 inches across. Don’t worry about them being perfect. They are supposed to be rustic. Heat oil in pan to 350 degrees.  Make sure oil is at least a couple of inches deep. To save on oil I used a smallish pan- but only cooked a few at a time. To know when I have reached 350 degrees I place a kernel of un-popped popcorn in the pan when heating the oil. The popcorn will pop at 350 degrees. When the oil is hot enough, fry the fritters, a few at a time, until golden on both sides. It will take a couple of minutes. Turn to cook on both sides. Drain 0n paper towels. While fritters are cooling mix powdered sugar with maple syrup to make a thick glaze for dipping.  Dip fritter tops into the glaze- allow excess to drip off. Place on tray and glaze will drizzle to cover the fritters. Makes about 24.

Cut dough into 2-inch squares

Fry until golden

Dip warm fritters into maple glaze

Freshly dipped fritter

Glaze will harden as fritters cool

Apples and Bacon

 I wanted a side dish to go with dinner that I was having with friends. I had plenty of apples but not much time. I also wanted something other than applesauce. I decided to make apples with bacon. It was a big hit. We had it with chicken but I could see this dish pairing nicely with a pork roast, too.

Apples with Bacon

6 slices thick-cut bacon

7 large apples, peeled, cored and sliced

1/3 c. brown sugar, or to taste

salt and pepper to taste

hot pepper sauce to taste

Chop bacon and cook in skillet until crisp. Spoon out some of the fat from the pan- leave a couple of tablespoonfuls in the pan. Add apples to the bacon in the skillet and cook over high heat, stirring often, until apples are tender and have started to caramelize. Add sugar and seasonings and heat through. Serves 4-6.

Apple Crumb Cake

I remember having crumb cake as a kid and loving it. The tender cake and crunchy topping seemed the perfect combination to me. Even today I would rather have a crumb topping on a cake than frosting. This recipe hits all the right notes. Sweet with apple chunks throughout and that crunchy topping that I love.

Apple Crumb Cake

For cake batter:

2 c. flour

2 t. baking powder

½ t. salt

½ stick (¼ cup) butter, softened

¾ c. sugar

1 egg

½ c. milk

2 c. chopped peeled, cored apples

For topping:

½ c. sugar

¼ c. flour

½ t. cinnamon

½ stick (¼ c. butter, chilled and cut into bits)

Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in apples. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.

Note: I used a 9-inch square pan and it worked fine.  

Batter will be thick. Spread in prepared pan.

Sprinkle with crumb topping before baking.

Warm from the oven.

Apple Bread

I have been working hard to go through all the apples I picked on Monday. Haven’t made much of a dent yet, but then I haven’t started canning. I did make an apple bread I really like. It is not too sweet and studded with raisins and nuts. I actually used a combination of raisins, dried cranberries and pecans. It is a lovely option for breakfast and a nice gift. Freezes great- not there are ever any leftovers over here.

Apple Bread

1/3 c. butter, softened

2/3 c. sugar

2 t. grated lemon or orange peel

1t. cinnamon

2 eggs

3 T. milk

1 t. lemon juice

1 t. each baking powder and salt

1/2 t. baking soda

2 c. flour

1 1/2 c. peeled shredded apples, about 2 large apples

1 c. raisins

1/2 c. chopped nuts

Cream together butter, sugar, peel and cinnamon. Beat in eggs until light and fluffy. Stir in milk and lemon juice. Stir in dry ingredients then fold in apples, raisins and nuts. Bake in a greased 9-inch loaf pan in a preheated 350 -degree oven for 1 hour. Use a toothpick to test for doneness. Cool 15-20 minutes before removing from pan. Yield: 1 loaf.

Spirited Applesauce

I love applesauce, which is a good thing since I picked over 600 apples yesterday. Still, regular applesauce can get boring. I am still thinking about  those 600 apples. By adding just a few ingredients you can make plain old applesauce not so plain. This recipe is great with roasted meats or as a dipping sauce. I used dark rum but you can use another alcohol, if you like.

Spirited Applesauce

½ c. butter

 2 c. chunky-style applesauce

¼ c. sugar

½ c. rum dark preferred

1 t. cinnamon

½ t. ground cardamom

¼ t. ground nutmeg

pinch of cloves

Combine all ingredients in a saucepan and simmer over low heat , stirring frequently until thickened. Makes about 2 cups. Use as a glaze on pork, lamb or poultry. Serve on the side as you would cranberry sauce. Can be served warm or cold. Also good with breakfast sausages or as a dipping sauce.

Herb and Spice Crusted Pork Roast

I knew I would be having applesauce with this pork roast. I wanted to make a rub that would go with the pork and compliment the applesauce as well.  This is what I came up with. It worked out great. Nice blend of flavors and perfect with the spirited applesauce I used as a side dish.

Herb and Spice Crusted Pork Roast

The Rub:

2 T. coarse sea salt

1 T. paprika

1 T. dried parsley

1-2 cloves minced garlic

2 t. fresh grated ginger

2 t. cinnamon

2 t. fresh ground pepper

Combine all the rub ingredients.

1 pork roast- I used a 3 1/2 pound pork sirloin roast- bone-in.

Spread the rub over the roast, pressing in to help it stick. Place pork roast in a roasting pan and bake in a 350 degree oven for about 2- 2 1/2 hours. Serves 4.

This rub would also be nice on poultry.

The rub ingredients

Cover roast with the rub mixture

Right out of the oven

Applesauce Cake

This is a great recipe. It’s fast to make as well as moist and tasty. I decided to post it after a friend told me she had made a ton of applesauce but only one of her sons really liked it.  She wanted a recipe to use applesauce besides just eating it plain. I think her whole family will enjoy this cake. While I used butter in the recipe you could swap out the butter with coconut oil or shortening for a vegan dessert. This one is for you, Pat.

Applesauce Cake

2 c. unsweetened applesauce

½ c. butter

2 c. sugar

3 c. flour

1 T. baking soda

½ t. salt

1 t. each cinnamon, allspice and nutmeg

¼ t. cloves

1 c. raisins or chopped nuts

Heat together applesauce and butter until butter melts. Cool down a bit. Preheat oven 375 and grease 9×13-inch pan. Stir all ingredients together bake 30 minutes. Cool in pan.

Chicken Waldorf Salad

I remember my Mother making Waldorf Salad when I was a kid. It was always a favorite of mine. Normally it was a Fall treat when apples were in season. I had some extra chicken and wanted to make something easy for lunch so I looked at things I had on hand and decided to make a Waldorf Salad but add the chicken to it. It was a really wonderful combination. I could also see making this with leftover turkey.

Chicken Waldorf Salad

2 c. diced cooked chicken

2 apples, cored and diced

2 ribs celery, diced

1/2 c. raisins

1/2 c. mayo, or more to taste

salt and pepper to taste

1/2 c. toasted pecans

Combine all ingredients, except the pecans and chill. Add pecans just before serving.

Onion Relish

One of my favorite appetizers is caramelized onions. Slow cooked to bring out all the sweetness they can be served with crusty breads, cheeses, smoked meats or crackers. I sometimes spread them on French bread and top with cheese then bake until toasty.They cook down a lot so make plenty. I add them to pasta dishes and soups, too. You can also freeze leftovers.

Onion Relish

2 lbs. Onions, chopped

3 T. oil

1 t. salt

2 T. brown sugar

¼ c. balsamic vinegar

Dash red hot pepper sauce

Paprika

Sauté onions in oil with salt over low heat for 35-45 minutes. Onions should begin to caramelize and brown without burning. Add remaining ingredients and cook slowly another 15 minutes. Adjust seasonings, if needed and serve warm with crusty bread, crackers or smoked meats.

Mushroom Spread

It seems this time of year everyone is looking for more appetizer ideas. This is a great one. Mushrooms chopped fine and cooked down into a spread. Great with crusty breads or crackers and full of rich flavor. I usually end up making a double batch right away. Partly because mushrooms cook down a lot and also because everyone eats it up quickly.

Mushroom Spread

½ lb. mushrooms, trimmed, washed and chopped

2 T. butter or oil

1 medium onion, chopped

½ t. salt

Fresh ground pepper

Dash of nutmeg

1 t. lemon juice

2 t. flour

½ c. sour cream or strained yogurt

½-1 t. dill weed

Sauté onions and mushrooms in butter or oil for 4 minutes. Add seasonings, lemon juice and flour and cook 3 minutes more. Remove from heat and stir in sour cream or yogurt and dill. Serve with pumpernickel bread, crackers or in mini cream puff shells.