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Apple Dumplings with Rum Hard Sauce recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/23/02 : Apple Dumplings with Rum Hard Sauce
"Apple Dumplings with Rum Hard Sauce"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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1/2 cup light brown sugar, firmly packed
1/4 cup margarine, softened
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
2 cups all purpose flour
1 teaspoon salt
2/3 cup margarine
6 to 7 tablespoons ice water
6 large baking apples, pared and cored
6 tablespoons orange marmalade
Rum Hard Sauce (see below)
Combine brown sugar, 1/4 cup softened margarine, cinnamon, allspice and nutmeg in small bowl; blend thoroughly and set aside. Measure flour and salt into a separate bowl; cut in 2/3 cup margarine with pastry blender or two knives until mixture resembles coarse meal. Stir in ice water; mix well. On a lightly floured board, roll dough to a 14 x 21 inch rectangle; cut into six 7 inch squares. Place an apple in center of each square; spoon 1 tablespoon orange marmalade in center of each apple and spread brown sugar mixture on sides of apples. Bring up corner of dough to meet in center of apple; seal well. Place in large shallow baking dish; bake in preheated 350 degree oven 1 hour, or until done. Serves 6. Serve hot with Rum Hard Sauce. (see below)
Rum Hard Sauce
1/2 cup margarine
1 cup confectioners' sugar
1 tablespoon light rum
Cream margarine until very light and fluffy, about 5 minutes. Gradually beat in confectioners' sugar; blend in rum. Chill at least 1 hour.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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