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Recipe Name: Apple Skillet Cake With Port And Currant Jelly Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Eggs
1 Cup(s) Whole milk
6 Tablespoon(s) Unsalted butter
1 Cup(s) Unbleached white flour
2 Teaspoon(s) Baking Powder
1/4 Cup(s) Granulated Sugar
1 Tablespoon(s) Orange zest
1 Teaspoon(s) lemon zest
6 Winesap, Macoun Empire
Apples
Or other tart apples -, abt
1 3/4 lbs
1/3 Cup(s) Maple syrup
1/4 Cup(s) Port wine
1 Tablespoon(s) Cinnamon
1 Teaspoon(s) Lemon Juice
Currant jelly
English double-clotted cream
Directions:
To make the skillet cake batter, whisk together the eggs, milk and 2
tablespoons butter, melted. Mix the flour, baking powder, sugar, and
zest. Combine the flour with the liquids and allow batter to rest,
refrigerated, for at least 30 minutes before cooking. Peel, core, and
cut the apples into 1/2-inch thick slices. In a separate pan, melt 2
tablespoons 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 the maple syrup, Port, cinnamon, and lemon
juice. Cook slowly until the apples are tender at the center of each
slice, but not soft and mushy, about 2 minutes. Heat a non-stick
7-inch omelet pan over low heat until hot. Add 1 or 2 teaspoons of
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 oven-proof 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. This recipe yields 4 to 6 cakes.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B38 broadcast 01-12-1998) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-12-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 544
Calories From Fat: 238
Total Fat: 27.1g
Cholesterol: 158.9mg
Sodium: 316mg
Potassium: 304mg
Carbohydrates: 69.3g
Fiber: 3.8g
Sugar: 40.8g
Protein: 8.9g


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