Restaurants and Institutions magazine is ceasing publication. For
years this trade publication has been a quiet viewpoint and reliable
information source. It was often fun to see a business-like version
of some topic that was generating noisy press elsewhere in the general
press. They also published many recipes from well-known chefs and
restaurants. The website, <www.rimag.com> , is also closing in a few
days on April 30 so this may be your last chance to prowl around the
recipes archive. To whet your appetite, so to speak, here is pastry
chef Amanda Cook's recipe for fried apple pie. -aem

Chef Amanda Cook

Yield: 15 servings

Clarified butter 4 Tbsp.
Fuji apples, small dice 6
Vanilla bean, scraped 1
Sugar ¼ cup
Cinnamon to taste
Salt to taste
Cornstarch 2 Tbsp.
Water ¼ cup
Apple juice as needed
Lemon juice 1 Tbsp.
Pastry dough 15 4-inch rounds
Canola oil for frying

1. In a large sauté pan, heat butter. Add apples and vanilla seeds;
sauté 1 minute. Stir in sugar in three additions, allowing it to melt
in between. Season to taste with cinnamon and salt.
2. To make the slurry, mix cornstarch with water. Gradually mix the
slurry into the apple mixture until the consistency resembles jam (if
the mixture gets too thick, thin with apple juice). Stir in lemon
juice. Let cool.
3. To assemble pies, roll pastry dough into rounds 1/3-inch thick.
Place 2 Tbsp. of filling in the center of each circle; fold in half,
crimp edges with a fork, and press well to seal.
4. in a deep pot or fryer, heat oil to 350F. Fry pies in small batches
(do not overcrowd) until golden brown, 2 to 4 minutes.

On Apr 27, 11:46 am, aem > wrote:
> Restaurants and Institutions magazine is ceasing publication. For
> years this trade publication has been a quiet viewpoint and reliable
> information source. It was often fun to see a business-like version
> of some topic that was generating noisy press elsewhere in the general
> press. They also published many recipes from well-known chefs and
> restaurants. The website, <www.rimag.com> ,[snip]

I guess for some that should be: http://www.rimag.com/

aem wrote on Tue, 27 Apr 2010 11:49:59 -0700 (PDT):

> On Apr 27, 11:46 am, aem > wrote:
>> Restaurants and Institutions magazine is ceasing publication.
>> For years this trade publication has been a quiet viewpoint
>> and reliable information source. It was often fun to see a
>> business-like version of some topic that was generating noisy
>> press elsewhere in the general press. They also published
>> many recipes from well-known chefs and restaurants. The
>> website, <www.rimag.com> ,[snip]

> I guess for some that should be: http://www.rimag.com/

You know, I'd never heard of fried apples until they were mentioned in a
Science Fiction book by LE Modessit that I read over the weekend! I
gather that they are often served with pork and are usually prepared by
direct frying in butter but it is known to coat them with Bisquick
baking mix.

I haven't come across apples tempura but it sounds like a good bet since
sweet potato tempura is very good indeed.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Apr 27, 12:38 pm, Ranée at Arabian Knits >
wrote:
> This recipe looks interesting, but the cup measurements don't show up
> for me.

Sugar, one-quarter cup
Water, one-quarter cup

On 4/27/2010 11:56 AM, James Silverton wrote:
> aem wrote on Tue, 27 Apr 2010 11:49:59 -0700 (PDT):
>
>> On Apr 27, 11:46 am, aem > wrote:
>>> Restaurants and Institutions magazine is ceasing publication.
>>> For years this trade publication has been a quiet viewpoint
>>> and reliable information source. It was often fun to see a
>>> business-like version of some topic that was generating noisy
>>> press elsewhere in the general press. They also published
>>> many recipes from well-known chefs and restaurants. The
>>> website, <www.rimag.com> ,[snip]
>
>> I guess for some that should be: http://www.rimag.com/
>
> You know, I'd never heard of fried apples until they were mentioned in a
> Science Fiction book by LE Modessit that I read over the weekend! I
> gather that they are often served with pork and are usually prepared by
> direct frying in butter but it is known to coat them with Bisquick
> baking mix.
>
> I haven't come across apples tempura but it sounds like a good bet since
> sweet potato tempura is very good indeed.

Sweet potato tempura is mostly an Okinawan dish. It really is a simple
thing but now that you mention it, I could really go for some right now!
Thanks for bringing this up. :-)

>

aem wrote:
> Restaurants and Institutions magazine is ceasing publication. For
> years this trade publication has been a quiet viewpoint and reliable
> information source. It was often fun to see a business-like version
> of some topic that was generating noisy press elsewhere in the general
> press. They also published many recipes from well-known chefs and
> restaurants. The website, <www.rimag.com> , is also closing in a few
> days on April 30 so this may be your last chance to prowl around the
> recipes archive. To whet your appetite, so to speak, here is pastry
> chef Amanda Cook's recipe for fried apple pie. -aem
>
> Chef Amanda Cook
>
> Yield: 15 servings
>
> Clarified butter 4 Tbsp.
> Fuji apples, small dice 6
> Vanilla bean, scraped 1
> Sugar ¼ cup
> Cinnamon to taste
> Salt to taste
> Cornstarch 2 Tbsp.
> Water ¼ cup
> Apple juice as needed
> Lemon juice 1 Tbsp.
> Pastry dough 15 4-inch rounds
> Canola oil for frying
>
> 1. In a large sauté pan, heat butter. Add apples and vanilla seeds;
> sauté 1 minute. Stir in sugar in three additions, allowing it to melt
> in between. Season to taste with cinnamon and salt.
> 2. To make the slurry, mix cornstarch with water. Gradually mix the
> slurry into the apple mixture until the consistency resembles jam (if
> the mixture gets too thick, thin with apple juice). Stir in lemon
> juice. Let cool.
> 3. To assemble pies, roll pastry dough into rounds 1/3-inch thick.
> Place 2 Tbsp. of filling in the center of each circle; fold in half,
> crimp edges with a fork, and press well to seal.
> 4. in a deep pot or fryer, heat oil to 350F. Fry pies in small batches
> (do not overcrowd) until golden brown, 2 to 4 minutes.

Thanks for the heads up.

--
Jean B.

In article
>,
Ranée at Arabian Knits > wrote:

> This recipe looks interesting, but the cup measurements don't show up
> for me.
>
> In article
> >,
> aem > wrote:

> > Sugar 1�„4 cup

Select EDIT, DECODE as, and Unicode UTF-7. That also fixed your name
for me. It always used to show up fine, but for this post the é showed
up as ? until I did this.

--
Dan Abel
Petaluma, California USA

On Tue, 27 Apr 2010 17:56:30 -0400, James Silverton wrote:

> aem wrote on Tue, 27 Apr 2010 11:49:59 -0700 (PDT):
>
>> On Apr 27, 11:46 am, aem > wrote:
>>> Restaurants and Institutions magazine is ceasing publication.
>>> For years this trade publication has been a quiet viewpoint
>>> and reliable information source. It was often fun to see a
>>> business-like version of some topic that was generating noisy
>>> press elsewhere in the general press. They also published
>>> many recipes from well-known chefs and restaurants. The
>>> website, <www.rimag.com> ,[snip]
>
>> I guess for some that should be: http://www.rimag.com/
>
> You know, I'd never heard of fried apples until they were mentioned in a
> Science Fiction book by LE Modessit that I read over the weekend! I
> gather that they are often served with pork and are usually prepared by
> direct frying in butter but it is known to coat them with Bisquick
> baking mix.
>
> I haven't come across apples tempura but it sounds like a good bet since
> sweet potato tempura is very good indeed.

i would be afraid the apple pieces would fall apart. not sure why, though.

your pal,
blake