Rhode Island Apple Slump Recipes

Steps:

• Peel, core and chop green apples.
• Place green apples in a pan with water and simmer 20 minutes.
• Peel, core and chop green red apples and potatoes.
• Add the red apples and the potatoes.
• Cook an additional 30 minutes.
• Drain then mash all together.
• Add butter, salt and cloves.
• Add milk as needed.

Steps:

• In a large skillet, brown the bacon in oil. Drain on absorbing paper. Set aside.
• In the same skillet, brown the chicken on each side. Add oil if needed. Add salt and pepper. Set aside on a plate.
• In the same skillet, brown the apples and shallots at high heat. Add salt and pepper. Deglaze with calvados. Let reduce 1 minute. Add chicken, cream and sage. Bring to boil. Cover and let simmer slowly about 1 hour at low heat, stirring frequently. Adjust seasoning. Serve on pasta and sprinkle with bacon.

Steps:

• Crumb topping: Combine 1/4 cup flour, 1/4 cup sugar, and 2 tablespoons chilled and cubed butter in the bowl of food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
• Heat oven to 350 degrees. Grease eight 6 oz. ramekins with butter and dust with flour; set aside.
• In a medium bowl, whisk remaining flour, baking powder, and salt; set aside.
• In a large measuring cup, whisk together melted butter and wine; set aside.
• In a large bowl, whisk together remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add wine mixture to eggs and whisk until smooth. Add flour mixture; mix until just combined. Divide batter between ramekins and top each with berries. Sprinkle reserved crumb topping evenly over berries. Put ramekins on a baking sheet and bake golden brown and bubbly, about 1 hour. Transfer to a rack and let cool for 20 minutes; serve with scoops of vanilla cream on top.

Steps:

• Mix first sixingredients together in a saucepan and heat to boiling.
• Mix cornstarch with a little cold water; add to hot mixture and stir until thickened.
• Stir raisins into hot mixture; remove from heat.
• line pie pan with pastry, sprinkle flour over the bottom, pour in filling, dot with butter and cover with second pie crust.
• Crimp edges attractively and either pierce top crust in several places with a fork or slash with a knife to let steam escape.
• Bake in a preheated 425F oven for 35 to 40 minutes.