It’s a Food Blog
Category Archives: November
Greek Shrimp Recipe
One of my friends grew up in Parga and throws dinner parties with the most exquisite food you can imagine. His dishes are fresh, cosmopolitan, and always delectable.
Chris travels internationally quite a bit and the meals he prepares are influenced by his Greek heritage and travel experiences. This Shrimp Santorini recipe is one of his signature dishes and a true testament to his culinary flare.
This succulent shrimp dish is flavored with fresh tomatoes, garlic, and a hint of Ouzo or brandy. Since it is topped with oozing feta cheese and served piping hot, be sure to have a loaf of crusty bread on your table to soak up all of its bubbly deliciousness.
Shrimp Santorini has a very rich, satisfying flavor and can be served on its own or over rice. This recipe serves four very generously, but actually could serve up to six — it is that rich.
From the Kitchen of Christos Chalkis
- 2 lbs raw medium shrimp
- 3 large ripe tomatoes, finely diced
- 2 medium onions, diced
- 5 TBS extra virgin olive oil
- 2 cloves garlic, finely chopped
- 1/2 tsp sugar
- 1 bay leaf
- 4 oz Ouzo or brandy (optional)
- 1 ½ to 2 cups water
- 8 oz feta cheese, crumbled or sliced
- salt and pepper to taste
- flat leaf parsley, finely chopped for garnish
Yield: serves 4 as a main course.
Heat 3 tablespoons of the olive oil in a large pan over medium high heat. Add the onions and sauté until translucent. Add the tomatoes, garlic, bay leaf, sugar, salt, pepper, and the optional Ouzo or brandy. Heat until bubbly and then reduce the heat. Simmer for 30 minutes until the tomatoes soften and the flavors meld together.
While the tomatoes are simmering, peel and clean the shrimp.
Preheat the oven to 400°.
Add the water to the tomato mixture and stir. Bring the ragout to a boil and add the shrimp. Cook for 4 minutes.
Remove the pan from the heat and transfer the shrimp and tomato mixture to an ovenproof serving dish. Sprinkle the feta cheese over the top of the shrimp mixture. Drizzle with the remaining 2 tablespoons of olive oil. Place the dish in the oven and bake to golden, bubbly deliciousness.
Remove the dish from the oven and sprinkle with the fresh parsley.
Serve this Greek shrimp dish hot with crusty bread. Kalí óreksi!
Moist Pumpkin Bread Recipe
My friend, Kelly makes the most wonderful pumpkin bread every year for the holidays. It is super moist and one of those treats that you find yourself sneaking bites of throughout the day. Reaching the end of the loaf is always upsetting. It’s that good!
This pumpkin bread is marvelous with coffee for breakfast, on its own as an afternoon snack, or with fresh whipped cream as a dessert. After just one bite, you will understand why it is such a tempting treat.
Kelly’s pumpkin bread recipe is quick and easy, too. Preparing the batter and getting the loaves into the oven takes less than 10 minutes.
The pumpkin batter can be divided into two standard loaves or seven mini loaves. (The mini loaves make great holiday gifts!) Just wrap them tightly in foil or plastic and they will taste freshly baked for up to seven days.
From the Kitchen of Kelly St. John Cairns
- 1 tsp nutmeg
- 2 ½ cups sugar
- 4 eggs
- 1 tsp cinnamon
- dash of allspice (optional)
- 1 cup canola oil
- 1 tsp salt
- 15 oz canned pumpkin
- ½ cup water
- 2 tsp baking soda
- 3 ¼ cups unbleached flour
Yield: makes 2 standard loaves or 7 mini loaves.
Preheat oven to 350°. Grease and flour two loaf pans or seven mini loaf pans.
Beat the nutmeg, sugar, eggs, cinnamon, allspice (if you are using it), oil, and salt together in a mixing bowl.
Add the pumpkin, water, baking soda, and flour. Mix thoroughly.
If you are baking standard loaves, bake them for one hour and then test with a toothpick for doneness. If you are baking mini loaves, bake for 45 to 47 minutes and test with a toothpick.
Enjoy warm or cold!
Sautéed Mushrooms With Bacon and Garlic
This sautéed mushrooms recipe was inspired by a dish I had at a French bistro a few years ago. The bistro served their mushrooms as an appetizer and they were so decadent that I just had to replicate the dish.
These mushrooms are wonderfully flavored with lots of garlic, a sprinkling of crispy bacon, and of course, a generous amount of butter.
This recipe is close to the bistro’s version, but lighter on the butter. While I enjoyed every delicious dripping morsel of their mushrooms, this recipe is modified to be slightly healthier. It captures the luscious flavor of their sautéed mushrooms and makes a fabulous side dish.
We served these mushrooms yesterday with Thanksgiving dinner and they were a big hit with everyone. I bought a 5-pound box of beautiful, fresh organic button mushrooms at a nearby mushroom farm for our dinner party. If you are serving a smaller group, you may prefer to cut this recipe in half.
- 5 lbs button mushrooms
- 2 ½ sticks butter
- ¼ lb bacon
- 6 cloves garlic, pressed
- ½ tsp salt
- ⅛ tsp pepper
Yield: serves 8 to 10 as a side dish.
Clean the mushrooms and allow them to dry in a colander or pat them dry with paper towels. Slice the mushrooms into thick slices.
Melt 2 sticks of butter in an oversized sauté pan or stockpot over medium heat. Add the mushrooms and sprinkle them with salt and pepper. Sauté for 30 minutes stirring frequently.
While the mushrooms are cooking, press the garlic into a small bowl. Melt the remaining butter in a sauté pan over medium heat. Add the garlic to the butter and sauté for one or two minutes until fragrant. Pour this garlic and butter into the mushrooms.
After the mushrooms have cooked for 30 minutes, remove them from the pan with a slotted spoon. Place them in a deep casserole dish. Cover with a lid and set the mushrooms in a warm oven.
At this point, you should have two to three cups of mushroom liquid in the pan or pot in which you cooked the mushrooms. Bring this liquid to a boil allowing it to cook until it is reduced to 1 cup. It could take up to 30 minutes of cooking to reduce this liquid.
While the mushroom liquid is cooking, dice the bacon into small pieces and fry it until very crispy. Remove the bacon from the pan with a slotted spoon and add it to the mushrooms in the casserole dish. Stir to distribute the bacon evenly.
After the mushroom liquid is reduced to 1 cup, remove it from the heat. Pour this liquid over the mushrooms and bacon. Stir and then serve while hot.
This dish can be prepared in advance. Just skip the step of keeping the casserole dish warm. Otherwise, follow this recipe and refrigerate the mushrooms in the casserole dish overnight. Allow the casserole dish to come to room temperature and then bake at 325° for 30 minutes until bubbly. Enjoy!
Holiday Cranberry Salad Recipe
This cranberry salad recipe is one of our family’s favorite holiday traditions. We serve it on Thanksgiving Day with turkey and on New Year’s Day with baked ham.
It is a refreshing salad with the crunch of apples, walnuts, and celery highlighted by cranberries and mandarin oranges. It tastes great as an accompaniment to main courses and also makes a delicious dessert.
Our cranberry relish can be molded into a ring or served in a decorative bowl. Its beautiful medley of burgundy, orange, green, and white presents gorgeously on any holiday table!
The cranberry relish images featured here are made with orange and cherry gelatin. Use whichever flavor you prefer. Personally, I prefer cranberry or cherry, but the choice is definitely yours!
For best results, prepare the cranberry salad one day before serving it so that the gelatin has ample time to set.
Holiday Cranberry Salad
From the Kitchen of Judy Haftl Naujalis
- 9 oz cranberry, cherry, or orange flavored gelatin mix
- 2 envelopes unflavored gelatin (optional: use if making mold)
- 2 cups hot water
- 2 cups cold water (you will use less than this amount)
- 8 oz crushed pineapple, with syrup
- 16 oz whole berry cranberry sauce, chilled
- 1 cup apples, diced
- 1 cup celery, diced
- ½ cup walnuts, chopped
- 16 oz mandarin orange segments, drained
Yield: serves 8 as a side dish.
Dissolve the gelatin in hot water. Drain the juice from the crushed pineapple into a measuring cup. Top the juice with enough cold water to make two cups of pineapple water. Pour this pineapple water into the gelatin mixture and stir.
If you are molding this salad into a ring, then add two envelopes of unflavored gelatin and 1 cup of cold water to the mix. (If you are not molding the salad, then skip this step.) Cover and refrigerate until the gelatin begins to set.
After the gelatin mixture starts to thicken, add the chilled cranberry sauce, crushed pineapple, apples, celery, walnuts, and mandarin orange. Stir until combined.
If you would like to serve this cranberry salad as a ring, then pour it into a mold before refrigerating it. If you plan to serve it in a decorative bowl, then refrigerate the salad in a bowl. Cover and chill overnight.
Serve this holiday cranberry salad cold as a garnish for turkey or ham. Enjoy!
Candied Sweet Potatoes Recipe
Candied sweet potatoes are a sumptuous treat that is so much more than just a trimming for Thanksgiving turkey. While they are fabulous with turkey, they complement pork and fish nicely, too and are a welcome contrast to savory entrees.
Our candied sweet pototoes recipe is easy to prepare. The most important detail to follow is what not to do: not to stir the ingredients too often.
This recipe serves six guests as a side dish. If you are serving several sides, then this should be plenty. However, if it is the only side or one of two sides, then you may be more comfortable doubling this recipe.
Molasses can be substituted for dark corn syrup or you could blend both dark corn syrup and molasses into this recipe. Both flavors work well for candied sweet potatoes.
Candied Sweet Potatoes
From the Kitchen of Judy Haftl Naujalis
- 4 large sweet potatoes
- ½ stick salted butter
- ½ cup brown sugar, firmly packed
- ½ cup dark corn syrup (Karo)
- ¼ tsp salt
- ⅛ tsp pepper
Yield: serves 6 as a side dish.
Peel the sweet potatoes and cut them into chunks.
In a large sauté pan, melt the butter. Add the brown sugar and dark corn syrup. Heat over medium heat until the mixture bubbles and the sugar dissolves. Add the sweet potatoes and sprinkle them with the salt and pepper. Stir until the potatoes are coated evenly with the syrup.
Simmer over medium heat until the syrup bubbles again and then lower the heat to its lowest setting. Cook the sweet potatoes (uncovered) over low heat for three hours.
RESIST the temptation to stir the sweet potatoes any more than absolutely necessary to prevent sticking (this should be no more than one rotation every 30 minutes). If you stir too often, the potatoes will get mushy and will lose their shape.
While the potatoes are cooked enough to serve well before three hours, they will taste kind of ordinary if you serve them too soon. Cooking them a full three hours allows some of the liquid to evaporate, which thickens the syrup. Also, the edges of the potatoes harden slightly for a more interesting texture.
Serve these candied sweet potatoes hot along with your other Thanksgiving fixings and enjoy!
Pennsylvania Dutch Stuffed Pig Stomach Recipe
Pennsylvania Dutch hog maw (stuffed pig stomach) is one of those special occasion dishes that has been served in my family for generations. Juices from succulent pork tenderloin, two types of sausage, potatoes, and cabbage unite as they bake inside this casing to create a marvelous entrée.
While it does not have the most appealing name, hog maw (or even worse, pig stomach) has incredibly appealing flavor. Smoked sausage gives it wonderful seasoning and a drizzle of cider vinegar adds a refreshing accent.
Served with a fresh green salad, this dish is a complete meal!
This hog maw recipe is easy to prepare and surprisingly quick to assemble, especially when you consider that it feeds eight to 10 people.
Note: if you partially freeze the fresh sausage for 30 minutes, it will be easier to slice.
Stuffed Pig Stomach
From the Kitchen of Helen Yeisley Miller, 1898 — 1962
- 5 lbs potatoes
- 1 medium head of cabbage
- 2 lbs smoked sausage
- 2 lbs fresh country sausage, partially frozen
- 2 lbs boneless pork tenderloin
- 3 pig stomachs
- apple cider vinegar
Yield: serves 8 to 10 as a main course.
Preheat oven to 325°.
Shred the cabbage and place it in a large mixing bowl (or in the lid to your roasting pan). Peel and dice the potatoes. Add them to the cabbage.
Slice the smoked sausage into thin disks (about ¼” thick) and add it to the potatoes and cabbage. Slice the country sausage into thin disks and add it to the mixture. Slice the pork tenderloin into 1 ½” cubes and add it to the mixture.
With your hands, mix the potato, cabbage, and pork mixture until well combined.
Wash the pig stomachs under cold running water.
Place one pig stomach in a large roasting pan and stuff it with the potato, cabbage, and pork mixture. Continue this process until all three of the stomachs are stuffed. If the stomachs are stuffed and you have some of the mixture leftover, spread it across the bottom of the roasting pan and then place the stuffed pig stomachs on top of it.
Cover the roasting pan and bake for 4 hours until the hog maw is golden brown. The smoked sausage should be brown, too and the stomachs may split open while baking. If the stomachs appear dry while they are baking, you can baste them once or twice with pan juices.
Serve this Pennsylvania Dutch hog maw hot with cider vinegar drizzled over it. Enjoy!
California Roll Recipe
My brother and his wife are so fond of sushi, that my sister-in-law started making California rolls at home. She perfected her process and created a rice vinegar syrup that makes her maki taste like it came from a Japanese restaurant. Her California roll recipe may look involved, but really is quite easy!
Using unseasoned rice vinegar is crucial. The rice will not have the correct flavor if you use seasoned vinegar. Also, sushi rice is very different than long grain rice. Be sure to purchase sushi rice for this recipe. One last tip: if you freeze the cream cheese for about 30 minutes, slicing will be much easier.
While this recipe does contain several steps, it does not take very long to make these California rolls. You will have plenty of time to slice the crab stick, vegetables, and cream cheese and to toast the sesame seeds while the rice is cooking and cooling.
I was skeptical about making my own sushi, but after watching my sister-in-law prepare it, I am sold on making California rolls at home. Why limit yourself to only eating sushi when you dine out? Making sushi at home is fun and these rolls are fabulous!
From the Kitchen of Jane Naujalis
- 2 ⅔ cup sushi rice
- 3 ⅓ cup water
- pinch of salt
- 6 TBS rice vinegar (must be unseasoned)
- 6 TBS sugar
- 1 TBS salt
- ⅓ cup toasted sesame seeds
- 14 oz crab sticks or smoked salmon
- 3 avocados
- 1 cucumber
- 12 oz cream cheese, partially frozen
- 1 package sushi nori sheets (you will need 10 to 12 sheets)
- wasabi for garnish
- pickled ginger for garnish
- soy sauce
Yield: about 11 rolls or 110 individual pieces.
Note: you will need a sushi bamboo mat to roll these California rolls.
Place the cream cheese in the freezer for about 30 minutes. This will make slicing it while your rice is cooling much easier.
Soak the rice in water for 30 minutes and then drain it. Either cook the rice with a rice cooker or prepare it in a covered saucepan. If you use a rice steamer, follow the standard instructions for preparing sushi rice.
If you use a saucepan, place the drained sushi rice in your saucepan along with the water and a pinch of salt. Heat it on high until it boils. While it is heating, cover the saucepan lid with a kitchen towel. Tie the towel in place by wrapping a rubber band around it and the handle of the lid. After the water boils, reduce the heat to its lowest setting and stir the rice. Cover the saucepan with the towel-wrapped lid and cook for 15 minutes, stirring the rice twice during this time.
While the rice is cooking, heat the rice vinegar, sugar, and salt in a small saucepan over medium heat until the salt and sugar dissolve. Remove this rice vinegar syrup from the heat and allow it to cool to room temperature.
After the rice has cooked for 15 minutes, remove it from the stove and set it aside. Keep it covered and allow it to rest for 15 more minutes. After 15 minutes, remove the lid and gently spread the rice in an oblong casserole dish. Pour the cooled rice vinegar syrup over the rice and gently mix it into the rice. Be careful not to smash the rice while mixing it. Cover with plastic wrap and allow the rice to cool to room temperature.
While the rice is cooling, cover a sushi bamboo mat with plastic wrap. This simplifies cleanup afterwards since not covering these mats makes them next to impossible to clean.
When preparing the crab sticks, cream cheese, cucumber, and avocados, it works best to slice them into uniform sizes approximately ⅜” to ½” wide. Individual slices should be as long as possible. Slice the crab sticks and cream cheese into long slivers. Peel the cucumber and cut it in half lengthwise.
Remove the seeds and then slice the cucumber into long strips.
Clean the avocados and slice them into thin strips.
After the rice has cooled to room temperature, you can assemble your California rolls. Place a bamboo mat on a cutting board and cover it with one sheet of nori, with the nori’s shiny side down. Spread a heaping ½ cup of rice over the nori. Sprinkle 1 tablespoon of toasted sesame seeds over the rice.
Place about 1 ½ crab stick slices (about 1 ½” in from the edge of the nori) on top of the rice along the side of the nori closest to you. The crab stick, cucumber, cream cheese, and avocado should span the width of the nori. Place two pieces of cucumber along the crab stick (along the far side of the crab stick). Place avocado pieces along the far side of the cucumber. Place the cream cheese directly on top of the crab stick.
Begin rolling the sushi by lifting the edge of the bamboo mat closest to you. As you roll the sushi, use the mat to press the sushi roll together while rolling the mat in the opposite direction toward you. Keep rolling the sushi away from you until the sushi is rolled completely. Use the bamboo mat to press the sushi roll together firmly.
Continue this process until you have used all of your ingredients.
This recipe usually makes 11 rolls. After all of the sushi is rolled,
place a roll on your cutting board and slice it in half. Place both
halves next to each other and slice the sushi into pieces.
Each of the 11 rolls usually slices into 10 pieces. Keep a damp towel nearby as your knife will get sticky. Carefully wipe the rice from the knife and continue slicing.
Serve these California rolls with soy sauce, wasabi, and pickled ginger and you will feel like you are in a Japanese restaurant! Enjoy!
Thanksgiving Stuffing Recipe
This Thanksgiving stuffing recipe belonged to my great grandmother. It is a traditional Pennsylvania Dutch potato stuffing that is our family’s tried and true recipe for stuffing poultry.
This turkey stuffing recipe is easy to prepare, yet is packed with so much wonderful flavor that your guests will return for seconds no matter how full they are.
It can be baked alone or stuffed into poultry. For Thanksgiving, we always stuff our turkey with it so that the savory juices of the turkey are absorbed into the stuffing. This intensifies the flavor and keeps the potato stuffing moist.
We use fresh or frozen turkeys that are not the self-basting variety. By doing so, we have full control of the recipe and avoid unwanted additives.
Please keep in mind that baking time increases when you stuff a turkey with potato stuffing. Baking could take up to 30 minutes longer with stuffing.
Pennsylvania Dutch Potato Stuffing
From the Kitchen of Helen Yeisley Miller, 1898 – 1962
- 15 medium potatoes
- 1 large onion
- 1 tsp salt
- ½ tsp pepper
- 3 eggs
- 2 cubes chicken bouillon (12 g each)
- 12 oz evaporated milk
- 1 cup hot water
- 2/3 cup light olive oil or canola oil
- 1 loaf fresh white bread
- 1 TBS seasoned salt
Yield: 10 to 12 cups of potato stuffing. This recipe is perfect for a 15-pound turkey and a smaller gathering. Increase it proportionately for larger turkeys and larger dinner parties. For a 24-pound turkey, we double this recipe.
Preheat oven to 325°.
Peel and dice the potatoes. Peel and finely chop the onion.
Add the oil to a large sauté pan and heat over medium high heat. When the oil is hot, add the potatoes and onion. Sprinkle with the salt and pepper. Fry the potatoes and onion until the onion is translucent and the edges of the potatoes turn golden brown. Remove the pan from the heat and set aside.
Stir the chicken bouillon in the hot water until it dissolves. Whisk the eggs in a large bowl. Add the evaporated milk and continue whisking until well combined. Add the chicken bouillon broth and whisk again until combined.
Tear the loaf of bread into small pieces and add them to the liquid mixture. Stir until the bread is coated with the liquid. The bread will disintegrate and the mixture will look similar to batter.
Add the potatoes and onions to the liquid mixture and gently stir until everything is coated and mixed evenly.
At this point, you can either stuff a turkey with this potato stuffing or you can bake it alone in a greased and covered casserole. We nearly always bake this stuffing in a roasting pan with the turkey to maximize flavor.
Grease a large roasting pan and place the turkey in the pan with the breast side facing up (the thermometer will face upward, too). Stuff some of the Thanksgiving stuffing into the chest cavity of the turkey and spread the rest of the stuffing underneath the turkey.
Note: if you stuff your turkey with potato stuffing, your turkey will take longer to bake than the time stated on the turkey’s packaging.
Sprinkle the seasoned salt over the turkey and over the stuffing. (If you are baking this turkey stuffing separately and not in the same pan as the turkey, then reduce the seasoned salt by a third or half.)
Bake at 325° for the amount of time stated on the turkey packaging, but keep in mind that you may need to increase baking
time up to 30 minutes to adjust for the stuffing. Baste the turkey
and potato stuffing with the drippings in the pan every 45 minutes
to an hour.
For the final 10 to 15 minutes of baking, uncover the turkey so that it and the Thanksgiving stuffing turn golden brown. The 15.4-pound turkey pictured here baked for 3 hours, 40 minutes.
Serve this turkey stuffing hot along with all of your favorite
Thanksgiving dinner fixings.
Enjoy and Happy Thanksgiving!
Lithuanian Blynai Recipe (Potato Pancakes)
Lithuanian blynai are among the most famous Lithuanian heritage foods. These hot potato pancakes are served with a dollop of sour cream and a spoonful of apple sauce and are simply delicious.
This authentic Lithuanian blynai recipe was shared by the Philadelphia Lithuanian Music Hall Association. They hosted their annual Mugė Festival this weekend in Philadelphia and we were delighted to attend again for the festivities and to indulge in their “World’s Greatest Lithuanian Pancakes.”
Several of us volunteered on Friday to help prepare for the two-day festival. We peeled 500 pounds of russet potatoes for these best-selling blynai! In the end, it took 12 of us about two and a half hours to prepare 40 gallons of blynai batter. Please don’t let that scare you away — we scaled down their recipe from 500 pounds to 4 ¼ pounds of potatoes!
At the festival, a serving size was four potato pancakes. When planning your menu, note that two or three Lithuanian blynai might be a good serving size for most people.
Philadelphia’s Mugė Festival is a long-standing event tradition at the Lithuanian Music Hall; usually held the first weekend in November. All proceeds support cultural and educational programs for Philadelphia’s Lithuanian-American community.
Lithuanian Blynai (Potato Pancakes)
From the Kitchen of the Philadelphia Lithuanian Music Hall Association
- 4 ¼ lbs russet potatoes
- 1 egg
- ½ small onion
- 2 ¼ tsp salt
- 2 ½ TBS farina
- 1 crushed vitamin C tablet or ½ tsp ascorbic acid powder
- Canola oil for frying
- Sour cream for garnish
- Apple sauce for garnish
Yield: about 10 blynai (potato pancakes)
Peel the potatoes and remove any dark spots. Finely grate the potatoes with a food processor or box grater. Place the grated potatoes in a mesh sieve and allow them to drain above a bowl. Save the water that collects in the bowl as you will reuse the potato starch that settles at the bottom of the bowl. Continue this process of grating and draining until all of the potatoes are processed.
After the potatoes have had a chance to drain, empty them into a large bowl. Sprinkle them with the crushed vitamin C or ascorbic acid powder. Mix thoroughly to distribute the vitamin C/ascorbic acid powder evenly throughout the potatoes. This prevents the mixture from turning gray.
Add the onion, egg, salt, and farina to the potato mixture and mix until well combined. Carefully pour off the potato water from your collection bowl, but be careful to save the potato starch that settled at the bottom of the bowl. Add the potato starch to the potato mixture and stir until well combined.
If you are making this potato batter ahead of time, cover it with one sheet of paper towel and then with a piece of plastic wrap. Place both the paper towel and plastic wrap directly on the potato mixture to keep any air from reaching the batter. Refrigerate this batter up to two days before using it.
Heat ½” of canola oil in a large frying pan. Test the oil temperature by dropping a small amount of batter in the oil. If it sizzles, then the oil is hot enough. Drop about ¾ cup of potato batter into the oil for each blynas. Make several blynai at a time, but be sure to leave enough space in your pan so that the blynai do not touch each other. Fry until the bottom is golden brown and then use a spatula to flip the blynai. Fry the other side until golden. Remove from the oil and place on paper towels to drain.
Serve these Lithuanian blynai hot with a dollop of sour cream and a little apple sauce. You’ll soon understand why they call them the world’s greatest Lithuanian potato pancakes! Gero apetito!
Apple Strudel Recipe
Apple strudel is one of my all-time favorite desserts. Fresh apple flavor shines through in every delicious bite. Our apple strudel recipe has just the right amount of sugar to sweeten the apples without overpowering them. Strudel dough is uniquely interesting — sort of gummy on the inside, yet crunchy on the outside with a hint of butter. Enjoy a slice alone, with ice cream, or with a light dusting of powdered sugar.
Allow plenty of time to prepare this recipe. You will need it to peel and slice the apples and to stretch the strudel dough. If you follow our recipe and use a smooth tablecloth, rolling your strudel will be easy. The end result is well worth every moment of the process. Apple strudel is a treat you and your family will cherish.
This recipe makes six apple strudels, each with three to four servings. If you are baking for a dinner party, this recipe is perfect if apple strudel is your primary dessert. If you are baking for fewer people, you may prefer to cut this recipe in half. Apple strudel holds up well; just wrap each roll in plastic wrap and refrigerate.
From the Kitchen of Judy Haftl Naujalis
- 2 cups water
- 6 TBS salted butter
- 2 eggs
- ½ cup + ⅜ cup sugar
- ½ tsp salt
- 8 cups + ⅜ cup flour
- 5 lbs baking apples
- powdered sugar for dusting (optional)
Yield: six 10” pieces of apple strudel
Preheat the oven to 325°. Spray two baking sheets with cooking spray. (Use rimmed baking sheets.)
Heat the water and 2 TBS of butter in a small saucepan over low heat until the butter melts. Remove from heat and pour into a medium mixing bowl. Whisk in the eggs until well combined with the water and butter. Continue whisking and add ½ cup of sugar and the salt.
Add 8 cups of flour to a large mixing bowl. Make a well in the center of the flour and pour in the water and egg mixture. With your hands, knead this into smooth dough. Cover with a cloth and set aside.
Peel and core the apples. Using a food slicer or mandoline, slice the apples into uniformly sized slices. Cover and set them aside.
Cover a table with a smooth tablecloth. Grease your hands with butter and twirl the dough around between your hands to stretch the dough into a round sheet. After it reaches the size of a pizza, carefully place it in the center of the cloth. Slowly stretch the dough into an even larger sheet by gentling pulling on its edges. Work your way around the dough until it is very thin and approximately 36” by 36”. The final sheet will have a shape somewhere between a circle and a square.
After the dough is stretched into a thin sheet, carefully place the apples in a single layer over the entire sheet. Sprinkle the apples with ⅜ cup sugar and then ⅜ cup flour.
With a sharp cook’s knife, carefully cut the strudel in half by cutting through the very center of the sheet of apples (as if you are slicing a pizza in half).
Position yourself so that this slice line runs left to right in front of you. To roll the strudel, carefully pick up the edge of the tablecloth closest to you. As you lift the cloth from the surface of the table, the strudel will start to roll. Keep rolling until the roll reaches the slice line. Rest the cloth on the table and cut this first roll of apple strudel into three pieces. Place all three pieces of strudel on one baking sheet. Repeat this process with the other half of the strudel.
Bake for one hour. Remove the trays from the oven and baste the apple strudel with 2 TBS of butter. Return the strudel to the oven and bake for another hour. After the strudel bakes for the second hour, remove it from the oven and baste it with the remaining 2 TBS of butter.
Serve this apple strudel warm or cold just as it is or dusted with powdered sugar. Enjoy!