German Apple Pancake
1/2 cup unbleached flour
1 Tbsp. sugar
1/2 tsp. salt
2 lg. eggs
2/3 cup half & half, whole milk or evaporated milk
1 tsp. vanilla extract
2 Tbps. unsalted butter
1 regular size Granny Smith or other cooking apple, quartered, cored and cut into thick slices
1/4 cup packed light brown sugar
1/4-1/2 tsp. ground cinnamon
1 tsp. fresh lemon juice
1/2 cup chopped walnuts, optional
1/4 cup raisins or Craisins, optional.
In a medium bowl, mix flour, sugar and salt together. In another bowl, whisk eggs, half & half, and vanilla extract. Add dry ingredients to wet ingredients and whisk until no lumps remain-about 20-30 seconds
Heat butter in a 10-inch ovenproof skillet over medium high heat until sizzling. Add apples, brown sugar and cinnamon. Cook, stirring frequently with heatproof spatula or wooden spoon until apples are golden brown – about 7-10 minutes. Remove from heat and add 1 tsp. lemon juice to apples and stir to mix.
Quickly pour batter over and around apples. Place in preheated oven (425 degrees for cast iron skillet or 475 degrees for metal skillet) bake until pancake edges are brown and puffy and have risen above edges of skillet. Remove from oven and dust with confectioners’ sugar, if desired or serve with plain yogurt or whipped cream or maple syrup.
Serves 3-4
Shepherd’s Pie
Mashed Potato Topping
2 lbs. Russet potatoes, peeled and cubed
1/2 cup milk
4 Tbsp. butter
1/4 cup Parmesan cheese
1 tsp. salt
1/4 tsp. pepper
Boil potatoes in water to cover until done. Drain and add milk, salt and pepper. Mash or whip. Set aside.
Meat Layer
2 Tbsp. olive oil
1 lb. lean ground beef or lamb
8 oz. mushrooms, sliced
1 cup finely chopped onion
2 stalks celery, thinly sliced
2 carrots, thinly sliced
2 cloves minced garlic
2 tsp. dried parsley
1/2 – 1 tsp. marjoram
1/2 – 1 tsp. thyme
1/2-1 tsp. salt
1/2 tsp. pepper
3 Tbsp, all-purpose flour
1 1/2 cups beef broth
2 Tbsp. tomato paste
2 tsp. Worcestershire sauce
8 -12 ounces corn, fresh or frozen
8-12 ounces peas, fresh or frozen
Heat oil in large skillet until shimmering. Add onions, cook 3-4 minutes. Add mushrooms and cook another 3-4 minutes. Add beef and break apart with heat proof spatula or wooden spoon. Add seasonings, celery and carrots. Stir well. Cook 6-8 minutes until beef is browned. Add garlic and Worcestershire sauce and cook 1 minute. Add flour and tomato paste. Mix until well blended. Add broth, peas and corn. Bring to a boil then let simmer 5-7 minutes, stirring occasionally.
Turn oven to 400 degrees.
May keep mixture in skillet (if ovenproof) or turn meat mixture into 9×9 or 7×11-inch baking dish. Spread mixture evenly and top with mashed potatoes. Put baking dish on baking sheet. Bake 20-25 minutes until potatoes begin to brown. Remove from oven and let set 15 minutes before serving. Serves 6.
