It’s the first days of spring, but I’m still catching up on old posts. Consider it “spring cleaning.” Here’s one from Thanksgiving 2017, 16-8: French Apple Pie. In 2016, I went all out for Thanksgiving and made most of the entire meal from Simply Delicious recipes. We had alternate plans for 2017, so only an easy-to-prepare ahead of time dessert was needed.
I’ve already covered a similar recipe to this one: 16-15: Tarte Tatin. Consider these a smaller, more rustic version. In regards to authenticity, as long as it’s apples on top and crust on bottom, it counts as a French apple pie according to Wikipedia. 🍏🇫🇷
If you’re looking for something you could use for making lunches in advance, 17-18: Golfer’s Rolls could be an option. My suggestion? Use a creamier, softer cheese like they do in their picture (Simply Delicious shows Brie) or add some mayonnaise/avocado/hummus at the time of eating because these rolls can get a little dry.
Simply Delicious advocates freezing these rolls after filling them like sandwiches, and then bringing them with you somewhere (like a golf course). While my new co-workers like to play golf a lot, I only ended up bringing these to lunch at my desk. ⛳️
This dish is a dish that just “isn’t quite”. Isn’t quite good, isn’t quite bad. Like a bootleg chili, 9-37: Ground Meat and Bean Dinner is a Simply Delicious mess of a dish that isn’t quite chili and isn’t quite a casserole. 🌶
Unusual flavors is an understatement. Apples, cloves and cinnamon are a very old school meat and flavor combination. The broadest definition of meat is a solid food so pretty much everything used to be called meat. Merriam Webster Dictionary features an archaic definition of meat: “the edible part of something as distinguished from its covering (as a husk or shell)”. Fruit meat, nut meat, vegetable meat, the fleshy part that provides sustenance is technically a meat under this really old definition.
Editor’s note: Happy New Year! We start the new year by finishing up a bit of old business from last year!
My second apple recipe for this year’s holiday gifts (XMAS 16) is 17-40: Apple Rolls. These “not too sweet” rolls contain an apple wedge wrapped inside a savory dough, covered with sesame seeds. I made a double sized batch of these rolls. Thankfully, the instructions are very good and I’ve practiced with yeast enough times to make a pretty decent dough.
I wish I had taken the advice from the front of the card and used chopped pecans instead of sesame seeds.
One of the two desserts I made for this year’s Thanksgiving (TGV 2016) was 16-52: Apple Nut Saucepan Torte (the other was 15-49: Chocolate Pudding Deluxe). I wanted something “of the season”, and this seemed like a cross between apple pie and fruitcake.
This was the second dish I made, starting off the Wednesday 11/23 portion of my holiday cooking marathon. Since this cake holds well at room temperature, I planned to just slightly underbake it, and then finish it off for 5-10 minutes in a preheated oven to warm it up for dessert on the day of the holiday.
If I hadn’t made this for Thanksgiving, I think it’d make a great gift (mailed or delivered in person) or potluck dish, especially for an office or somewhere where it would sit for a while. Even though Thanksgiving is over for the year, it’s totally still the season for a cake like this one.
If you had told me as a kid that I would eat meat and bananas together in a dish, I would have called you, “crazy”! Some cuckoo chef over at Simply Delicious is playing a weird joke on people with 9-27: West Indian Meat Casserole, but this dish is rated mostly edible. Jamie wouldn’t touch it with a ten foot pole. 🍌
I don’t really see how this dish is festive. It also isn’t very attractive, at least, not in the way I prepared it.
I’m not going to write a long dissertation on the origins of the well-known French dessert, Tarte Tatin–I’ll let Wikipedia handle the background of it. Instead, I’m going to focus on my history with 16-15: Tarte Tatin, evidenced by my mom’s handwriting all over the front & back of the recipe card.
Since she and I already had plans to go to a local farmers’ market for this year’s Labor Day BBQ supplies and apples were plentiful, I decided to bring back an old classic for us to cook together. 🍏
Mostversions of TarteTatin are somewhatsimilar–it’s a pretty basic recipe. My mom’s notes claim it’s “easy”, and she stands by it to this day. Her other notes turned out to be helpful as well–the importance of good note-taking.