By Mark F. Sohn
Mark F. Sohn's vintage booklet, Mountain state Cooking, was once a James Beard Award nominee in 1997. In Appalachian domestic Cooking, Sohn expands and improves upon his past paintings through the use of his huge wisdom of cooking to discover the romantic secrets and techniques of Appalachian nutrients, either inside and past the kitchen. laying off new mild on Appalachia's foodstuff, background, and tradition, Sohn deals over 80 vintage recipes, in addition to pictures, poetry, mail-order assets, info on Appalachian nutrition gala's, a thesaurus of Appalachian and cooking phrases, menus for vacation trips and seasons, and lists of the pinnacle Appalachian meals. Appalachian domestic Cooking celebrates mountain foodstuff at its top.
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Additional resources for Appalachian Home Cooking: History, Culture, and Recipes
If you get a tear while rolling, no big deal. Just call it a steam vent and carry on. Remove the towel and gently center the strudel on the pan, seam down. Brush the outside with the remaining butter. Bake for 30 to 35 minutes, or until the strudel is golden and crisp. Remove the pan from the oven and let the strudel cool slightly. Slice with a serrated knife and serve with vanilla or buttermilk ice cream, if desired. The strudel is best eaten the day it’s made, but leftovers can be stored, covered, in the refrigerator for 1 to 2 days.
Dump the mixture into a large bowl. Add 4 tablespoons of the ice water and fluff with a fork until absorbed, adding more water as needed, a tablespoon at a time, until the dough just holds together when you press on it. Gently knead the dough two or three times, just until it comes together. If it’s a little crumbly around the edges, that’s okay. Wrap the dough in plastic wrap and press it into a 6-inch (15-cm) square. Let it rest in the refrigerator for half an hour. FOR THE FILLING, add the apples, water, 1⁄4 cup sugar, and nutmeg to a medium skillet, and bring to a boil.
Stir the sugar into the apple filling, and then pour the apples on top of the biscotti crumbs on the bottom half of the dough. Fold up the bottom of the dough just over the top of the apples, and then fold in the sides of the dough by at least 2 inches (5 cm). Using the dishtowel as an aid, roll the strudel away from you into a reasonably tight log, taking care not to actually roll the towel into the strudel! If you get a tear while rolling, no big deal. Just call it a steam vent and carry on. Remove the towel and gently center the strudel on the pan, seam down.