Thursday, October 22, 2009

Apple Dumplings and Autumn Garden

I've been trying to avoid white flour and sugar, but this week, I haven't been doing too well on that score...these apple dumplings contain both.

First, you core the apples and fill them with Earth Balance and a little brown sugar. Then you put them on a square of pie dough:

Then, you fold the ends of the dough up around the apples:

Before baking, you pour a vanilla syrup over the top and they come out looking like this:

The syrup collects at the bottom of the pan while baking and turns into a sort of apple jelly--it's basically 2 parts sugar, 3 parts water and a splash of vanilla, heated until the sugar is completely dissolved. The dumplings bake for ~ 40 minutes @ 400C.

And now for something completely different....

With all the marvelous MoFo stuff, I've been neglecting my garden. Here's a little bit of what's going on out there:

This hydrangea still looks lovely, like a pretty autumn princess.

I planted fava beans as a cover crop about 4 weeks ago; I was excited to see them coming up. They're self-mulched, thanks to the plum tree and his falling leaves:

Here are the kale pots:

We haven't eaten any of the pak choi, chard, and collards yet, but some little critters have been nibbling a bit:

Aren't these little mushrooms cute? They remind me of a little fairy fort:

I imagine pretty little fairies dancing around the delicate stems.


  1. Rose,

    You said that it would be one naughty dessert and you weren't kidding. Those apple dumplings do look good! Do you have any pie dough secrets?

    Silly question about the fava beans. Will you get beans? If yes, how long will it take? You don't know this but I adore fresh fava beans. They are my kryptonite. I could eat fresh fava beans everyday.

    The little mushrooms are adorable. Any idea if they are edible or not? I get some of them in my yard and end up throwing them away because I don't know and am afraid to find out the hard way.

    talk to you soon,

  2. Those dumplings remind me of how Applegate's Landing made them when I was a kid in Wichita. I keep forgetting how simple they are to acutally make.

  3. Hi Alicia,

    The beans won't come until next spring. Hopefully, I'll be able to harvest the beans and then cut down the plants and turn them into the soil, where they will decompose and add nutrients. I love fresh fava beans too.

    For pie dough, i usually mix cold margarine into the flour and then refridgerate the mixture before adding in the ice water, so all the fat in the dough is nice and cold. I don't know whether that makes a difference, but the pastry usually turns out.

    I wouldn't dare try the mushrooms; I don't know anything about mushroom identification...I recently learned that in France, you can bring wild mushrooms into any pharmacy and they will tell you whether they are edible or poisonous. Pretty cool, huh?

  4. Rose,

    That is cool about the fava beans. You definitely need to let me know how well it works.

    Interesting technique on the pastry dough. I will try that the next time I am making dough. About a year ago a friend gave me a recipe that uses vodka in the dough and it really seems to result in a more tender dough. If you are interested I will find the recipe and get it to you.

    Our chef friend will forage for his own mushrooms but I certainly don't want to take the risk. I wonder where you could find mushroom identification in the states? Do you live near a college with a agriculture degree. They may be able to identify the mushrooms.


  5. Snugglebunny:

    Hi, I've never made these before, and I was surprised at how easy they are too. :)

  6. Alicia,

    The vodka idea sounds interesting. That's a good idea about the mushroom ID, I think there is a horticulture society at the U of Washington that might have some open house plant identification sessions.

  7. Rose,

    Congratulations. You made the Thursday round up.


  8. That's wild, thanks for letting me know.


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