Week 9 – Irma Rombauer
Shrimp and Grapefruit Cocktail from the kitchen of One Perfect Bite
Whole Grain Popovers and White Gazpacho from the kitchen of Eats Well With Others
Lemon Meringue Pie from the kitchen of More Than Burnt Toast
Carrot Cake Whoopie Pies from the kitchen of Have Kitchen, Will Feed
Swedish Meatballs from the kitchen of The Spice Garden
Oatmeal Molasses Bread from the kitchen of girlichef
Hush Puppies from the kitchen of Mangoes and Chutney
Chicken Breasts with Tomatoes, Capers and Basil from the kitchen of Jeanette’s Healthy Living
Chocolate Pot de Creme from the kitchen of Making Michael Pollan Proud
Black Plum Blitzkuchen from the kitchen of The View from the Great Island
I have a bad (or good) habit of reading a recipe and quickly forming my own opinion as to how it will work. If I disagree with something, I do it differently. I change ingredients, temperatures, order of steps, techniques, entire portions of dishes.
“Angel food cake? I thought you were making beef stew.”
“Um, about that….”
When I read this recipe (see below), I was like. Yeah. Of course. I will beat eggs to a stiff froth. Then I will add them to applesauce and keep beating them. That sounds like a TERRIBLE IDEA. I am going to have egg apple mush. It will be a waste and everyone will laugh.
You know what? I did it anyway. You know what else? It worked.
Yeah, it worked. I did not have apple egg mush. I had light, fluffy, apple-flavored snow. Both parents approved, Oma approved and I approved. Ky did not approve, because there was not enough butter in it.
Mrs. Beeton’s Book of Household Management
(A pretty Supper Dish.)
1401. INGREDIENTS – 10 good-sized apples, the whites of 10 eggs, the rind of 1 lemon, 1/2 lb. of pounded sugar.
Mode.—Peel, core, and cut the apples into quarters, and put them into a saucepan with the lemon-peel and sufficient water to prevent them from burning,—rather less than 1/2 pint. When they are tender, take out the peel, beat them to a pulp, let them cool, and stir them to the whites of the eggs, which should be previously beaten to a strong froth. Add the sifted sugar, and continue the whisking until the mixture becomes quite stiff; and either heap it on a glass dish, or serve it in small glasses. The dish may be garnished with preserved barberries, or strips of bright-coloured jelly; and a dish of custards should be served with it, or a jug of cream.
Time.—From 30 to 40 minutes to stew the apples.
Average cost, 1s. 6d.
Sufficient to fill a moderate-sized glass dish.
Seasonable from July to March.
Adapted from Mrs. Beeton
Allow 2 hours. Serves 4.
2 slices of lemon peel
2 egg whites
1 tablespoon white sugar
1) Peel, core and finely slice the two apples. Combine them with the lemon peel in a microwave safe dish and microwave on high for 8 minutes, or until fully softened. Stir every two minutes.
2) Beat the apples with a spoon until smooth, then chill until cold.
3) Combine the egg whites and sugar, and beat just until frothy.
4) Stir the apple mixture into the egg white mixture, and beat on high speed until the mixture is thick. Chill until ready to serve.
*I used granny smith, but you could use any cooking apple.