Saturday, October 17, 2015

Cranapple Strudel and a Soul Nourishing Meal

Fresh apples and cranberries, local vegetables and chicken with homemade dark beer comprised our meal with old friends.  My passion is local foods, and in harvest season, it was easy to plan a seasonal menu with simple, nourishing and pleasing foods.  Our guest is a craft beer artisan, who graciously agreed to bring something bubbly to our home.

Even though my service-ware is now comprised of 2 of this, 2 of that and my dining room table is stored in the basement, our small home accommodated our dinner for 4 just fine. I pulled out my Salton Food Warmer, Serving Tray, earned nearly 40 years ago by Bob in a photography sales award, to hold the serving bowls for the roasted vegetables and the roasting chicken.  The grainy rolls were kept warm in the drawer of the serving tray.  

The dessert recipe was inspired by Eating Well.

Cranapple Strudel

(Serves 8)  (2 strudels, each serves 4)

Bring water, sugar and cranberries to a boil on stove-top.  Lower heat to simmer and heat while preparing the apples.
2/3 cup fresh cranberries
3 tablespoons sugar
3/4 cup water

Peel and slice apples.  Add lemon juice, sugar, wheat germ and seasoning.
5 cups apples, peeled and sliced thinly
3 tablespoon sugar
3 tablespoon wheat germ
1 1/3 teaspoon lemon juice
2/3 teaspoon cinnamon
1/8 teaspoon salt
Drain cranberries and stir into apple mix.

Mix melted buttery spread and oil.  On a parchment paper, place 1 phyllo sheet.  Brush with oil-buttery blend.  Add 5 more sheets of phyllo, brushing after each addition.  Spoon 1/2 of apple mix on top sheet, leaving 1 inch strip on the short ends and 1/2 inch strip on the long ends.  Fold in short ends.  Roll from long ends.  Place seam side down on a parchment lined baking sheet.  Make 3 slits in the top.  
Repeat with remaining 6 sheets of phyllo.
6 sheets of phyllo dough and 1/2 of apple mix makes 1 strudel, each serving 4.  
2 tablespoon 2 teaspoon Earth Balance Buttery Spread
2 tablespoon 2 teaspoon walnut oil
12 sheets phyllo dough

Bake in lower 1/3 of a 450 degree oven for 10 minutes.  Cool on pan on wire rack.

Luke brought a delicious dessert beer.  We were also treated to Becky's almond biscotti to dip in our after dinner coffee. 

Thanks again to for the guest post on Creating the Perfect Dinner Party.


No comments:

Post a Comment