The last few days have been like a little slice of heaven. Beautiful beautiful weather, chilly nights, a glowing fireplace and family. Wow, how glorious is that! I asked my husband, Ervin, where the past 6 weeks went. I have so much to do before the colder weather arrives, it is just a little bit un-nerving. There are flowers to transplant, menus to plan, and cleaning as usual. Think I’ll find some time just to chuck it all and head for the lake. Best solution yet!
I first ran this apple kuchen recipe a couple years ago. The approach is different from most fall apple dishes. It should bring good conversation to the table and a pleased palate or two. As always the flip around to creating a peach version of this kuchen is quite doable.
Let’s look at the pronunciation of ‘kuchen’. Here we go: Koo khuh n.
First recorded recipes are around 1854. They are German cakes or ‘knocho’.
Often a form of a coffeecake, frequently it contains fruit, but it is not mandatory.
It is also frequently found as a yeast dough, though my version is not.
Usually I present the dish as a dessert, but in Germany it is usually a breakfast cake. A spring form pan is used by many cooks, for baking, as it makes a nice presentation, at serving time.
Cutting the dessert/breakfast cake is simple and it allows for a clean presentation. As you look for ways to garnish think about the flavors of the season: nuts, caramel, vanilla, rum, bourbon and cider sauces.
Next week I hope to start sharing several new fall recipes, as the festival at Silver Dollar City begins to shift change to Christmas. As I told my guests again this week: ‘I really hate to close out my fall classes, because each one has received outstanding feedback.’
Grab your jacket and go have some fun. Simply yours, The Covered Dish. www.thecovereddish.com
APPLE KUCHEN
| 1 3/4 cup flour
1 teaspoon cinnamon 1/3 cup sugar 1/2 teaspoon salt 1/2 cup cold butter 1/2 cup pecans, finely chopped 3 tablespoons sour cream
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Filling:
1 8 oz. package cream cheese, softened 1 stick butter, softened 3 eggs, slightly beaten 2 cups powdered sugar Fruit Filling: 2 cups apples (Fugi was used for testing) 1 teaspoon cinnamon 1/4 teaspoon salt 1 tablespoon flour 1 tablespoon lemon juice Topping: 1/2 cups pecans, chopped 1 teaspoon cinnamon 1/2 cup flour 1/2 cup brown sugar 5 tablespoons (1/3 cup) cold butter
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Start with the base and mix all the dry ingredients together in a mixing bowl. Add the cold butter and blend either with a mixer or a pastry cutter until mixture resembles small peas. Add the chopped nuts and lastly, the sour cream. Press into a 9 x 13-inch baking pan. Bake in a 350 degree oven for 20 minutes; remove from oven.
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Soften the cream cheese in the microwave so that you can achieve a very smooth blend. Add the butter and eggs, blending well. Add the powdered sugar last.
To prepare the topping, cut the cold butter into the sugar, cinnamon and flour until it is well mixed; stir in the pecans.
Layer the apple filling over the baked crust and pour the filling over the apples. Bake in a 350 degree oven for 25 minutes. Reduce heat to 325 degrees and sprinkle the topping over all. Bake an additional 25 minutes. Serves 12-15
