| Apple Skillet Cake With Port and Currant Jelly (Web Exclusive) |
From "DIY Cooking"
episode COK-125F |
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Recipe courtesy Michael Lomonaco, copyright 1997. Ingredients: 2 eggs
1 cup whole milk
6 Tbs. unsalted butter
1 cup unbleached white flour
2 tsp. baking powder
1/4 cup granulated sugar
1 Tbs. orange zest
1 tsp. lemon zest
6 Winesap, Macoun, Empire apples or other tart apples, about 1-3/4 lbs.
2 Tbs. unsalted butter
1/3 cup maple syrup
1/4 cup Port
1 Tbs. cinnamon
1 tsp. lemon juice
Currant jelly
English double clotted cream Preparation: To make the skillet cake batter, whisk together 2 eggs, 1 cup whole milk and 2 tablespoons unsalted butter, melted. Mix 1 cup unbleached white flour, 2 teaspoons baking powder, 1/4 cup granulated sugar, and 1 tablespoon orange zest. Combine the flour with the liquids and allow batter to rest, refrigerated, for at least 30 minutes before cooking. Peel, core, and cut 6 apples into 1/2-inch thick slices. In a separate pan, melt 2 tablespoons unsalted butter, add the apple slices and saute over medium heat until they turn a rich golden color, about 5 minutes. Reduce the heat to low and carefully add 1/3 cup maple syrup, 1/4 cup Port, 1 tablespoon cinnamon, and 1 teaspoon lemon juice. Cook slowly until the apples are tender at the center of each slice, but not soft and mushy, approximately 2 minutes. Heat a non-stick 7-inch omelet pan over low heat until hot. Add 1 or 2 teaspoons of unsalted butter, melted, using either a brush or a tiny ladle, to coat the surface lightly. As soon as the butter has started to bubble, lift the pan off the heat and pour 1/2 cup of batter into the pan, tilting to spread the batter evenly across the bottom. Return the pan to heat, spoon in 1/4 of the apples and cook on low until golden on the underside. When the top is bubbly, flip and brown the second side. As each pancake is completed, place on an ovenproof platter set in a 200-degree oven. There should be enough batter to make at least 4 skillet cakes. Serve each cake warm with a dollop of currant jelly and some clotted cream or creme fraiche. Servings: 4 to 6 cakes Website resources for Dough and Batter: Apple Pie from Food TV.com Caramel Apple Pie from Food TV.com Buttermilk and Lemon Scented Pancakes with Warm Blueberry Syrup Chocolate Chip Pancakes from Food TV.com Easy Peach Cobbler from Food TV.com Cherry Cobbler from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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