Monday, November 9, 2009

More of Them Apples

This dish is an old Danish favorite. It translates to "apple cake", but it's not apple cake like the one most people think of, which I'd more call a "kuchen". This is a concoction consisting more or less of apple sauce, a crispy topping, and whipped cream. Everybody's grandmother has their own recipe.

You'll need:
Bread crumbs

Start with your apples. Peel them, core them, cut them into biggish chunks, so there's still some texture. In a pot, simmer them with just the slightest bit of water, until they go all mushy, but not too liquidy. Add sugar to your liking, a little vanilla is a good thing too.

Now, while those are bubbling gently, and reducing, gently toast some bread crumbs with a little sugar in a pan. You want them to have a golden color, perhaps a dark golden color, but this requires guarding them lest they burn on you.

Whip the cream.

Now, if you're the patient type, I suggest layering your apple sauce and crumbs, and then waiting until they're almost completely cooled before adding the whipped cream to the whole thing.

If you're the impatient type, like some people I know and happen to live with, make individual servings while it's still nice and warm, and then race each other to eat up before the whipped cream melts completely.

*Some people use crumbled up macaroons instead of crumbs. They're sweet by nature, and don't need any toasting.

**Some people also add sherry or a port wine to the crumbs/macaroons. This is always a welcome addition in my family.

No comments: