Now that the weather is getting cooler, I’ve gotten a lot more recipe requests. I am constantly being asked what the next recipe is going to be and a lot of the time I have to think about it because I’m one article ahead of the publishing date.
When my coworkers ask me what recipe I’m writing, it’s three weeks ahead of what will show in the next issue.
Both the Peach Melba and Apple Fritters were desserts we would have when I was working at Anderson’s Lodge in Stowe, Vt.
A few of us were talking about it because I had to write the article instead of going out for a beer and someone asked if the Melba sauce was good for any other type of dessert. One of the others thought he heard it also was a standard sauce for apple fritters — they all said that sounded pretty tasty.
As a matter of fact, both Peach Melba and Apple Fritters are desserts we would have when I was working at Anderson’s Lodge in Stowe, Vt., when I was just getting into cooking and the Melba sauce was the same for both. I’m only including the fritters, but I do want to mention that if I’m making the Peach Melba and the peaches are nice and ripe with lots of flavor, I will use a sharp paring knife and skin them without poaching them first. It is a little messier, but I hate to alter the natural flavor of the peach. Enjoy.
Apple Fritters
4 apples, peeled & cored
2 C flour
¼ C sugar
¾ C baking powder
¼ t nutmeg
1/8 t cinnamon (optional)
1 t salt
2 eggs
1 C milk
Powdered sugar to dust with
Enough oil for 3 inches deep in a heavy pan for frying
Combine all the dry ingredients completely. Beat the eggs with the milk and then add this to the flour mixture and gently mix until smooth.
Cut the apples into rings about half-inch thick, dip in the batter and fry in oil that is 375 degrees F. Cook until golden and flip to cook the second side. Dust with powdered sugar and serve with Melba sauce or as is.
Melba Sauce
1 lemon (zest the peel into a bowl)
1 C sugar
1½ C water
1 t vanilla
1 12 oz. bag frozen raspberries
1 small jar currant jelly
¼ C sugar
2 t corn starch
2 T cold water
Combine the water, sugar, vanilla and juice of half the lemon and bring to a boil. Combine raspberries, jelly, ¼ t lemon zest, 1/8 t lemon juice and half the sugar. Bring to a simmer. Let simmer for 2 minutes adding sugar to taste. Combine the cold water and corn starch and add stirring until sauce is thickened. Let cool.
