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!