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:
Apples
Bread crumbs
Cream
Sugar

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.

Them Apples

We have been on Bornholm for a few days of R&R. The people whose house we live in let us know that we were welcome to partake of their garden's apple booty. So we did.

We had Æbleflæsk (Apple/Pork concoction), Æblekage (dessert made from apple porridge, with sweetened crumbs and whipped cream on top), and washed it all down with Æblemost (apple cider, with no alcohol content) and Æblecider (apple cider with a high alcohol content). We're all appled out.

The Æbleflæsk is a favorite, so I'll start with that. No pictures unfortunately. We ate it up before I could even grab my camera!

- You start by taking slices of pork breast (about 500 gr, at least), with the rind still on, and frying them up in a skillet. It will sputter a lot, so take care. Turn them often. When they are browned and crispy, take them off and lay them on some kitchen towel. There should be some melted fat left in the skillet. Add about a thumb of butter to that, and when that's melted, add slices from 3-4 large apples in the skillet. Fry until they go soft, but still have their shape. Now, serve on thick slices of buttered rye bread, with the slices of pork on top.
Dig in - it is heavenly.

I'll try to make some more Æblekage so I can share the recipe, and pictures with you!