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Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

15.11.13

APPLE DRESSING



From cabbage pasta to tomato based sauces Hungarians sometimes flavour savoury dishes with sugar. Still it would have been unusual to serve meat with a sweet sauce or with a sweet accompaniment when I was growing up. This reminds me of the good old days and the old Prince Rupert Hospital, staying for 6 days of real rest following normal childbirth, the babies whisked in for feeding and then whisked out and you could pick what you ate from the menu and the food was made fresh and lovely downstairs in the kitchen. When my son was born the nurses brought in a new immigrant and asked me to translate. After that until I went home I had a constant visitor. Most of our discussions circled around food and her dismay over the strangeness of it. When we got a huge ham steak with pineapple sauce and mashed potatoes she rushed into my room “that good ham was smothered in a sweet sauce!” While it was comfort food for most of us, to the lady it was a total sacrilege. And even though I enjoyed my meal, I knew what she was talking about. Expectations on food of course vary but some preferences never change. For instance I like apple sauce, but I would never put it on a slice of garlicky pork roast. Over the years of course I realized that fruit goes nicely with pork as long as it is used with restraint. The amount of dressing this recipe makes is just right for stuffing a large pork roast or if baked in a casserole dish it can serve six as a dressing.
 
4 slices of light rye bread
1/3 cup onion, chopped
1/2 cup celery, diced
1/2 apple, thinly sliced
2 Tbsp olive oil salt and pepper to taste
1/4 tsp thyme
2 sprigs of fresh parsley, chopped
butter
 
• Cube 4 slices of light rye.
• Place bread cubes in a large bowl and set it aside.
• Chop the onions and set it aside in a separate small bowl.
• Chop the celery and set it aside in a separate small bowl.
• Peel, core and and thinly slice the apple and set it aside in a separate small bowl.
• Sauté the onions in 2 Tbsp of olive oil until soft.
• Add the celery and continue cooking for a couple of minutes.
• Add the sautéed onions and celery to the bread cubes.
• Add the shredded apple.
• Sprinkle with salt, pepper, thyme and parsley.
• With clean hands loosely combine.
• Butter a small casserole dish.
• Bake at 350F until bread cubes begin to get a little colour, but make sure they don’t brown.
                                                 

4 comments:

  1. In common with your horrified friend, I didn't grow up with sweet sauces being paired with meat and am unlikely to change my cooking habits, but if I had it served to me at someone's table, I'd at least give it a try. :)

    ReplyDelete
    Replies
    1. To tell you the truth Maria, at first it was a shock for me too... everything tastes different even basic things such as milk, bread and eggs... and it is one thing to sit down at someone's table and to try something new and it's quite a bit different when you realize that henceforth nothing will taste the same.

      Delete
  2. Zsuzsa, I love the sound of this!

    ReplyDelete
    Replies
    1. Thank you Lizzy! I think of you often.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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