2 cup fresh bread crumbs
4 tbsp butter
3 tbsp water
2/3 cup chopped celery
1/2 cup chopped onions
1 1/2 cup chopped, peeled apples (about 2)
1/4 cup golden raisins
1/2 tsp baking powder
1 tsp dried rosemary
2 tbsp dry madeira or
1 tbsp brandy
1 salt and freshly ground pepper to t, aste
Directions
Preheat the oven to 225 F Spread the crumbs on a baking sheet and dry
and toast them in the oven 5 to 10 minutes. Melt the butter in the
water in a large skillet. Add the celery and onions, and sauté until
the onions have absorbed the butter and are limp. Don't brown them.
Add the apples, raisins, bread crumbs, baking powder, rosemary, and
the Madeira or brandy. Season with salt/pepper to taste and toss well
with a fork. If the stuffing seems overly dry, add an egg or a little
chicken stock. Stuff a crown roast of pork or a turkey per your
pork/turkey baking times/temps or place in a casserole dish and bake
uncovered at 325 F until browned, about 25 minutes.
Servings: 1 recipe
Apple~ Raisin~ & Rosemary Dressing Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Salad
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into ancient history, in fact as far back into history as the Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a series of tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we have some books from the fourteenth century ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that is popular today, but rather descriptions of the types of meals on the tables of the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the East, including rosemary and coriander. These new foods and tastes caused an explosion in recipe publications, many of which are now in academic collections. Over the succeeding few centuries, the rich families of Europe strove to serve up the best banquets, and as a result the best cooks and their recipe collections increased in prestige. However, it wasn`t until the 19th century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording the recipes of their peers. When we get to the 20th century, recipe books were greatly in demand due to increased literacy, more leisure time and a general increase in wealth. The TV revolution brought us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Apple~ Raisin~ & Rosemary Dressing recipe.
